The New York Times tested the adage that you shouldn’t cook with any wine you wouldn’t want to drink. And guess what: It worked out just fine.
It wasn’t that the finished dishes were identical — in fact, they did have surprisingly distinct flavors — but the wonderful wines and the awful ones produced equally tasty food, especially if the wine was cooked for more than a few minutes.
Whew! What a relief. No more cooking with the 2000 Chateau Lafite-Rothschild for us! — MARK ASHLEY