Most people have this rule that they’ll drink the good wine and cook with the cheapest, crummiest, shoe polish remover type stuff they can get their hands on. In talking with those who do, we find that they feel that adding some garbage wine is all the same since the alcohol will evaporate during cooking anyway. This is right but way wrong at the same time. Yes, most if not all the alcohol will be evaporated, but no it does really matter because the flavor of the stuff that’s left is what we’re really after anyway. So what happens is that this already terrible excuse for wine is reduced and concentrated in flavor creating a disaster in your cooking.
Time to take a step back. If you have many recipes calling for a white wine it’s a good thing to have a good quality Dry White Vermouth on hand. This is guaranteed not to be overly fruity and provides excellent results during cooking. Now finding an organic vermouth can be a bit of a challenge (I believe there are some out of California). I unfortunately fall off the organic wagon for this particular ingredient..And now that I have confessed this to the world I will probably be visiting liquor stores all weekend to make this right.
