Add a little wine to an ordinary dish, and voila. You've gone gourmet. You can substitute wine for some of the broth, water or liquid in a stew, soup or meat sauce. To start, here are answers to some common questions about cooking with wine.
Question: Is an inexpensive table wine good enough for cooking?
Answer: Yes. If you like the flavor, you'll probably be happy cooking with the wine. But don't use an inferior wine just because it's inexpensive. Most of the alcohol evaporates during cooking, so flavor becomes concentrated. If a wine has an inferior flavor to begin with, it's unlikely you'll be pleased with the result.
Q: Can I cook with the same wine I drink?
A: Certainly. But don't dump a great vintage wine into a stew.
Q: Can I use a partly consumed bottle of wine for cooking?
A: Yes. Re-cork and refrigerate a leftover red or white wine and use it within two days. To store for one to two weeks, refrigerate the wine in a small container with minimum head space so the wine is not exposed to air. For longer storage, freeze wine in a small freezer-proof container allowing enough room for the liquid to expand in freezing.