Originally Posted by amber
Best rule of thumb is, if you like it enough to drink it, then you should cook with it.
I'd go with that, although the better the wine, the better the food.
I wouldn't cook with "cooking wine" - it's akin to putting kerosene on your cornflakes.
Having said that (Did I just say that??
), I don't think I'd ever cook with a Chateau Mouton-Rothschild Grand Crû Classé either, unless it had been donated for a Gala Dinner with the Queen, the King of Spain and Angelina Jolie.