1) Never cook with wine you wouldn’t drink:
If you care about the other ingredients in your recipe, why would you use a bad wine? Keep in mind…when cooking with wine, the alcohol evaporates and usually concentrates the flavor.
2) Be sure to buy real cooking wine. What does this mean?
What’s usually on grocery stores shelves near the vinegars you’ll find a product labeled ‘Cooking Wine” or it may read “Sherry Cooking Wine”. They can legally be in a grocery store because they contain little or no alcohol. They also contain salt and other additives.
3) It can be a great fat substitute:
Wine can add additional flavors without adding fat. White wines can present flavors like; apples, citrus, caramel and even mushrooms. While red wines can present flavors like; cherries, chocolate, currants and mushrooms as well.
4) How to choose dry cooking wine vs. sweet cooking wine:
Easiest tip. If it’s a savory dish use dry and if it’s a sweet dish use a sweet wine, but this is not always the case. You can use sweet wines for seafood and braising meats.
5) Last tip on cooking with wine: