The general rule for cooking with wine is to never cook with wine that you wouldn’t be happy to drink: poor-quality wine can ruin a good dish. Likewise, don’t use the most expensive bottles for cooking. Generally, younger, fruitier, simple wines are best for cooking.
The majority of wine sold in the UK is made to be drunk soon after purchase. Very few wines benefit from ageing and most should be drunk within two months of purchase. Wine bottles should be stored horizontally, in a cool place away from direct sunlight.
Article by Susan Low
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.