- Use wine you'd drink
- Avoid "cooking wine" products
- Consider concentration of flavors
- Match wine to final dish
Classic Preparations
- Coq au Vin: Same wine for cooking and drinking
- Boeuf Bourguignon: Pinot Noir throughout
- Moules Marinières: Muscadet in pot and glass
- Pears in Red Wine: Serve same wine chilled
Deglazing and Sauces
- High-acid wines for deglazing
- Fortified wines for richness
- Reduce properly to cook off alcohol
- Taste and adjust seasoning