Jeri–try substituting wine for chicken stock in some recipes. That’s a good way to use it up. The alcohol evaporates when you heat the wine, so all that’s left is the taste it imparts. It will dress up the taste of a chicken recipe and actually makes a whole new recipe! Try doing this; I’m sure you’ll like the results.

The cooking wine will last a long time on the shelf (it’s pricy though). I don’t drink wine (or beer) but I cook with it–and my white wine lasts a long time on the shelf. I buy the cheapest the store sells and I find that chardonnay or sauvignon blanc works best for cooking.

It should taste wonderful made with white wine!

Next time I’m doing it with cream sherry–I’m curious LOL

Hi, Judith! Let me know how it turns out. I came back to the recipe because I really want to make it. I’m going to sneak in regular sherry and add a tad amount more of salt. 😉

I was actually wondering how it would taste with sweet sherry–I’m gonna try it.

Heavens no!!! I’m not a big fan of that product myself. I’m hard to insult anyway Marisa LOLOLOL!!!

I got away from using cooking wines years ago–mainly they were twice the price of the regular stuff, but from what my friend implied, it was necessary for the taste, so I bit the bullet LOL