Don't cook with wine you wouldn't drink

Don't cook with wine you wouldn't want to drink. Even though you've undoubtedly heard this guideline a hundred times before, it is still important to remember. You know those wines that, when you take a sip, immediately strike you as being excessively sweet or too acidic? Pouring the wine into your food may seem like a novel method to get rid of it, but doing so is not in your best interests. The adage "if you wouldn't drink it, it probably won't taste that nice when you put it in your meal either" is accurate, according to The Guardian.

Cooking does reduce some of the alcohol and flavor of wine, but it won't completely affect the wine's harshest flavors, according to Serious Eats. According to the cookery website, if a wine tends to be more acidic or sweet, it will probably show through in a concentrated taste. The last thing you want to happen is to bite into a dish and discover that something didn't taste right, turning it into something too sweet, sour, or worse. Open a bottle you enjoy and pour from there instead; your dinner will taste better as a result.