Don't use sweet wine

Although (according to Forbes) making a comeback, sweet wines have historically not been the most often consumed varieties. You could question if it's a good idea to add it while you're cooking if you happen to enjoy them or if you have a bottle of sweet things that you don't know what to do with. According to Wine Mag, you should generally be cautious when pairing sweet wine with food. The acidity—not the sweetness—of wine is typically called for in recipes.

According to Wine Mag, a wine that is overly sweet would lack bite and instead impart an unwanted dose of syrupy flavor to a food that was intended to be savory. Of course, there are exceptions to this rule. The Guardian discusses a number of recipes that call for sweet wine. You can absolutely include that bottle of Moscato in your dish using these as examples. However, when it comes to the majority of the dinner dishes you're preparing, sweet wines are not what you want. Give your entrée something between bitter and sweet, and save the sweetest wines for dessert.