Red Cooking Wine

Once opened, store red cooking wine in the refrigerator to maintain freshness. The added salt helps preserve it, but it will eventually lose its distinct flavor.

Use it in marinades to tenderize meat and add complex flavor.

Deglaze your pan with it after searing meat to capture flavorful brown bits.

It’s excellent in slow-cooker recipes for stews and pot roasts.

Beef

Lamb

Pork

Mushrooms

Onions

Garlic

Tomato-based sauces

Hearty stews and braises

Using it as a drinking wine – the salt content makes it unpalatable.

Assuming it will have the same flavor profile as a high-quality red wine; it's designed for cooking and has a simpler taste.