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I don't use it. But I imagine it's available for people who don't drink and wouldn't have any use for leftover drinking wine. Cooking wine has an extended shelf life. An open bottle of regular wine does not (not to mention unless you're buying $2 Chuck, it's more expensive.
You can buy real wine in 200 ml bottles. It's not nice wine, but perfect portions for cooking. Boxed wine also has a long shelf life because of the design of the tap which excludes air.
I did buy some cooking sherry for a lobster bisque recipe after I scored some frozen lobster tails at a good price. The bisque was disgusting, inedible. Never again!
I've noticed an increasing number of friends having a glass of wine as part of their evening meals. Perhaps this will put the cooking wine to bed forever.
Never cook with a wine that isn't worthy to drink. You can find some really good wines for $10 or even less. If you aren't sure what is good, just google some recomendations.
Cooking wine tends to be heavy in sodium so I don't like to use it but certain recipes especially some Italian and Spanish ones don't work as well without that wine flavor. . If you want to avoid the extra salt what you can do is buy some regular wine, use what's called for in the recipe and drink the rest. Good excuse to drink wine. If you are going this route though make sure you have tasted the wine before and are familiar with its flavor profile. Putting any ol random wine you never tried could ruin your recipe easily
What I usually do is keep a bottle of dry vermouth in the fridge, lasts forever and works well when what you're cooking calls for a splash of a dry white whine.
I do the same thing- it has a strong flavor that really goes well in a lot of dishes.
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If you are going this route though make sure you have tasted the wine before and are familiar with its flavor profile. Putting any ol random wine you never tried could ruin your recipe easily
