Instructions: Whilst few of us would actually go to the lengths of buying an extra special wine for cooking it is a false economy to buy the cheapest as a great deal of flavour will be added to a finished dish by the wine that you select to cook with. Most dishes calling for red require a robust full bodied wine whilst a dry white is generally mare suitable for cooking than a sweeter variety. Of course the cook is far more likely to enjoy the left overs if the wine is of reasonable quality.

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