A meal tastes better when accompanied with wine, and so do the dishes on the menu when you add a splash of wine to them.

Here’s how to make the most of wine in the kitchen… When wine is heated, the alcohol evaporates. So you cannot get drunk on a plate of lamb ribs with honey and wine. The sulphites in wine – which some people are allergic to – also evaporate on cooking. The aim of using wine in cooking is to get the concentrated flavour and essence of the wine.
Which Wine to Use

Rule of thumb: Do not use any wine in cooking that you would not drink. Avoid “cooking wines” sold in supermarkets as they are generally too salty and do nothing to enhance the flavours of food. You can use any leftover wine for cooking, as long as it has not been on the shelf for too long. If you want to keep leftover wine for up to a month, transfer it to a smaller bottle and screw on the top tightly so that there is very little air left in the bottle, and refrigerate.