By Marge Perry
Updated April 02, 2010
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As Julia Child used to so often say, the best wine to cook with is one you consider good enough to drink. As a general rule of thumb, dry (non-sweet) wines work best in savory dishes, while sweet or fortified wines (such as port and sherry) are more attuned to desserts and sauces.
| Credit: Beau Gustafson; Styling: Mindi Shapiro Levine

It depends on the recipe and the type of alcohol. If you add alcohol to a dish just before serving, such as in Cherries Jubilee, 85 percent of the alcohol remains. When you cook the dish 20 minutes, about 35 percent of the alcohol remains. If you add wine, for instance, to a slow-cooked dish such as Beef Daube Provençal that cooks for a couple of hours, only about 5 percent of the alcohol (but all of the flavor) remains.