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A Must Read Fact About Cooking Wine


I'm sure you're aware that there are two classes of wine: "Cooking" and "Drinking." You've probably tried "Cooking wine," presumably because it's not as expensive as "Drinking wines." One word of caution: so-called "Cooking wines" are cheaper because they have been "denatured," and thus are not taxed as heavily as "Drinking wines." 

But the denaturing process adds so much salt to the wine as to render it unfit to drink straight. And that salt goes straight into your cooking!
My suggestion is when a recipe calls for "Wine," stick to using "Drinking wines." They're not that expensive - even the cheapest ones are better for your cooking than "cooking wines." The flavor's better with "Drinking wines", and there's also no salt loading to contend with!

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