Secrets to cooking with wine
There are many not quite empty wine bottles hanging around my kitchen. They are remnants of recent tastings; a brilliant Clare Riesling here, a blockbusting Barossa Shiraz there, both mega trophy winners and priced accordingly. They now queue up beside the stove or barbecue, waiting for a marinade. The perennial advice is always: don’t cook with a wine you wouldn’t drink. This seems fair if you drink el cheapo de plonko, but what if you fancy a bottle over dinner for $30 or $50, asks News Limited’s national wine writer Tony Love.