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Choosing the right cooking wine can be tricky. While you certainly don’t want to pour an investment bottle into a bubbling stew, in most circumstances, you don’t want to toss in a subpar wine, either. Why? The wine you use will affect the finished flavors of your dish—just as any other ingredient would.
The particular variety, producer or region doesn’t matter as much as the style of wine. For instance, a hearty, tannic red is suited to different recipes than a light-bodied white or fortified wine.