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Red Wine for Cooking

Do distinctive flavor profiles come through once the wine is cooked down?

Published Mar. 17, 2010

What You Need To Know

When a recipe calls for red wine, the tendency is to grab whatever is inexpensive or already open on the counter. But as with any ingredient in the kitchen, the choice of wine can make the difference between a sauce worthy of a four-star restaurant and one that's best poured down the drain. In short, the wrong wine can turn an otherwise good sauce bad. The problem is that sifting th...