3 things you may not know about cooking wine

• The term was coined during Prohibition, when salt was added to kitchen wine so people wouldn't drink it on its own.
• It's a bit of a misnomer today, as you should always cook with the same wines that you'd drink.
• It adds taste, not alcohol, to a dish. Most of the alcohol burns off during cooking, leaving behind a subtle, fruity flavour.

2 things all good cooks know

• The longer a dish is cooked, the less alcohol remains, so plan accordingly. Don't add the wine right before serving.
• The kind of wine you use should complement the flavours in your dish. A meaty stew, for example, can handle a rich, full-bodied wine, while a sorbet benefits from something light and fruity.

2 ways to cook with wine right now

• Serve a homemade wine jelly with crackers and cheese, or beside a roasted meat dish.
• Add wine to the pot at your next fondue party. The alcohol lowers the boiling point of the cheese, keeping the cheese from curdling.

3 kinds of wine to keep on hand

• A dry white such as a Sauvignon Blanc to add a light, fruity bounce to sauces.
• A dry, robust red wine like a Zinfandel or Pinot Noir for use in hearty meat dishes and stews.
• Sherry, Madeira and Marsala, all fortified wines (with additional alcohol added to help preserve them) that have a long shelf life.

1 thing to remember at the liquor store

• Look for a familiar wine that you know to be consistent in flavour year after year. Don't forget to taste it every now and then to make sure!

1 collectible to snap when you see it

• Skip the plastic bags at the liquor store and use a vintage metal carrier. Popular in France from the late 19th century, we love the diamond-shaped ones that carry four bottles.