Start with dry wine
Use dry wine for most savoury dishes. Sweet wine changes the balance of a sauce and is best used when the recipe specifically calls for it. A medium-bodied dry red is a good starting point for stew, and a fresh dry white for risotto.
Reducing concentrates flavour
As liquid evaporates, acidity, sweetness and other flavours become more pronounced. Too much wine, or a strongly oaked wine, can dominate a dish. Add the amount in the recipe and taste before pouring in more.
Do not assume all the alcohol disappears
Alcohol retention depends on the method, cooking time and other conditions. Brief cooking does not guarantee an alcohol-free dish. If someone avoids alcohol, make a version without wine rather than promising that cooking removes it entirely.
The substitute depends on the dish
In a savoury sauce, start with the same amount of water or suitable stock, then adjust acidity with lemon juice at the end, one teaspoon at a time. In a dessert, grape juice can replace wine, but reduce the sugar. Substitutions change the flavour; they will not give an identical result.
An open bottle
Use wine without unpleasant smells or flavours. We do not recommend using spoiled wine simply because it will be heated. A smaller bottle is practical if you cook with wine only occasionally.