Cooking with wine - you are right,Betsy - more

Cooking with wine is the greatest boon to ordinary dishes that we have.

Sutter Home has mini bottles in 4 packs and they are easy to use and not that expensive. Prices vary by state.

If a recipe calls for a white wine use either chardonay, chenin blanc, or sauvignon Blanc or fume blanc. The last two are the driest. I personally use the first two. chenin blanc is a little sweeter but not considered sweet.

If you want red wine then use cabarnet or zinfindal. Not white zin as it is a sweet wine. If your recipe calls for port or burgundy use those specifically.

Beringer and Sutter Home are both good and inexpensive brands to use. I prefer Woodbridge which costs a little more. Although brand names are not important.

Experimentation is the Key here.

As for sherry, do not use the cream sherries. flavor is entirely different. Most recipes call for dry sherry, but I again prefer a medium dry. The sherry I use costs a little over l0 dollars a bottle, but again i believe it tastes better.

You know the old adage, a little for the pot and a little for the cook.

I add wine, a little, half of cup or so to crockpot recipes, to roasts, and definitely sherry in my cream sauces. anywhere from 2 tbls to 1/2 cup.

I work for a liquor store deli and do not drink often, but wine is a must in cooking.
All the alcohol is cooked away and the flavor it imparts is wonderful.

sorry this is so wordy.