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Never use "cooking wine" in a recipe like this, and certainly not in such a quantity. Cooking wine is full of salt and would completely destroy the dish.
Personally I would modify that to say "Never use 'cooking wine'."
"Cooking wine" is 1) cheap wine, 2) has salt added as a preservative to keep it from turning into vinegar, and 3) should only be used in small (tablespoonish) quantities, if at all.
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I use dry vermouth instead of wine for cooking. I don't drink wine and it goes off quickly once it's opened. Vermouth is "fortified" so it lasts much longer and I have it on hand for martinis anyway ...
Sherry is in the same category. The higher alcohol content of fortified wines gives them a longer shelf life.
In this case, since the recipe calls for a cup of wine (237 ml), which is less than half a bottle, and the OP does not usually cook with wine, I'd suggest looking for a 375 ml "split" (half bottle) or two "individual serving" (187 ml) bottles so there is less left over.
A foodie friend recently mentioned that he uses boxed wine for cooking. I've started doing the same, and it's really convenient. There are much better boxed wines these days than there used to be, and they stay fresh much longer than bottled wine.
Exception re the cooking wine -- Holland House Marsala does very well in rice, sauces, and gravies where you would have been adding salt anyway. If actual marsala were a staple in your kitchen, that would no doubt be a better bet, but I don't have it and the HH keeps forever and does an excellent job.
For when regular red or white wine is called for, whatever is around will typically do just fine. Using what you will serve it with is nice, particularly if it's just for two and you likely wouldn't finish a full bottle anyway. Helps keep the shelf and fridge clutter down.
I've never cooked with wine. The recipe did not say "cooking wine". It just says: "1 cup of white wine"
I would be lost as it relates to which kind/brand to select.
Any assistance would be helpful.
Thanks
When a recipe says white wine or red it means dry white or red wine. Never use a sweet wine unless the recipe explicitly tells you to do so. I use dry vermouth for white wine and I generally use a fortified wine (my favorites are sercial Madeira and dry sherry, sometimes Marsala) when red is specified. Do not, however, use sherry or Marsala in French food. The French don't use them; that means food cooked with them isn't French food.
I use the least expensive dry wine suitable for drinking. If it tastes too lousy to drink, (i.e. "cooking wine"), I won't add it to a recipe.
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