Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
A number of renowned chefs and food professionals have spoke out against the 'only cook with wine you'd drink' mantra.
Should You Really Only Cook With Wine You'd Drink? (seriouseats.com)
I would also note that salted wine is mainly a North American thing, not universal. It seems to be a result of licencing laws in some territories and is done to make it undrinkable so that it can be sold in unlicensed premises.
A number of renowned chefs and food professionals have spoke out against the 'only cook with wine you'd drink' mantra.
I would point out that @Susanwusanappears to be in France where we most certainly don't salt wine! That is a North American habit and to do with some state's licencing laws.
Also, a number of renowned chefs and food professionals have spoke out against the 'only cook with wine you'd drink' mantra.
By docsconz,
By MetsFan5,
