Q. How important is quality when the wine is used for cooking?
Danny W.,
Apopka, Florida

A: Let me put it this way, never cook with a wine you wouldn't drink. This doesn't mean you have to cook with the most expensive wine in the house, but you want to avoid that open bottle of wine that's been in the refrigerator for 2 weeks. And by all means avoid anything labeled "cooking wine" (which is produced from bottom-of-the-barrel wines and made even more insipid with the addition of salt).

There are, however, a few easy rules to remember when cooking with wine that will help you avoid a disaster in the kitchen.

First, you want to cook with (and serve) a wine that best complements the recipe. Just as you select the proper style of wine for an appropriate food, so to should you use the same approach in the kitchen. Delicate poached recipes are best when a delicate white wine is used.

Likewise, a hearty dish such as Braised Short Ribs can handle the flavor profile of a big red wine.

Second, it's important to remember that as the wine cooks its various flavors intensify. So for savory dishes, you want to stick with wines that are relatively dry (not too sweet). In addition, you want to avoid wines dominated by oak, which can add an unpleasant bitterness.