Does quality really make a difference when you're cooking with wine?
I obviously get the appeal of that Two Buck Chuck. It’s affordable. It’s there. It might already be open. Why would you open another bottle of perfectly good wine when you could just use what’s around? In short, it’s because bad wine will make good food taste bad.
I’m not saying that you have to go and buy an expensive bottle of wine every time you have meat to braise. When you open a bottle of wine to cook with, just pick one that you'd want to drink a glass of, and feel good about using the rest for whatever you’re making.
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