Question for cookwitch or <user site="livejournal.com" user="bi

[mitchy]

So I don't drink wine (apart from champagne but that's a whole nother story), so I never buy it or have it in the house and I know notheeeeng about wines. So whenever I come across a recipe that wants a glass or more of wine or whatever, I'm lost. What sort of wine? Will any old wine do for cooking? Or should you get a decent quality wine? And if so, can I get it in quantities small enough so that I'm not left with a bottle of the stuff that I'll never drink? Any thoughts appreciated :)

Comments

[mitchy.livejournal.com]

I don't mind wine, but it doesn't like me - I used to drink it and now I think better of it :)

As I've replied above, I'm thinking mostly for sauces or stews, so the cans sound like a terrific compromise.

Thanks for the answer! Isn't it about time you got an LJ? :D