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Cooking Wine: The Golden Rule

A note of advice from the late Julia Child this holiday season: never cook with a wine that you wouldn’t drink. This is still the golden rule. Wine too poor in quality to drink can actually harm great food flavors. So toss out any red or white table wines that have been hanging around in the back of the fridge. There is, however, one type of wine that can get quite old and still be great in cooking: fortified wine. Madeira, Sherry, and Port (the three leading types of fortified wines) do not spoil quickly. For months after the bottles have been opened, each of these wines will still add a delicious richness to soups, stews, sauces, and roasts.

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