Wine Connoisseurs

[Aliantha]

Any wine that isn't expensive is darn good to cook with. An expensive wine should be drunk from the glass, not hidden in food.

Most cooks/chefs I know suggest that if you wouldn't drink it from a glass, don't cook with it, and vice versa.

I think that's a good adage actually. After all, if you open a bottle to make a sauce, what're you going to do with the rest if not drink it? Can't put wine away till the next time you want to cook that particular dish can you?