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

It Boils Down to This: Cheap Wine Works Fine [NY Times]
(Photo: Maulleigh, from the Consumerist.com flickr pool)

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