Red Wine

Store opened bottles in the refrigerator with a cork or wine stopper. Unopened bottles should be stored on their side in a cool, dark place away from temperature fluctuations.

Use dry red wines for cooking rather than sweet varieties unless the recipe specifies otherwise

Cook with wine you would drink—avoid 'cooking wine' products that contain added salt

Add wine early in cooking to allow alcohol to evaporate and flavors to mellow

Reduce wine in the pan before adding other liquids to concentrate flavor and remove harsh alcohol notes

Beef stews and braises

Mushroom-based dishes

Tomato sauces and pasta dishes

Red meat reductions and pan sauces

Coq au vin and boeuf bourguignon

Using wine that has gone bad or turned to vinegar—off flavors will intensify during cooking

Adding wine at the end of cooking, which leaves a harsh, raw alcohol taste

Using expensive wine for cooking—mid-range wines work perfectly well

Overcooking delicate wine-based sauces, which can make them taste bitter