cooking wine add a spoonful of vinegar if you opt not to use any wine

Cooking wine refers to wine of low to moderate quality designated specifically for culinary applications rather than drinking. Unlike fine wines, cooking wines are selected for their acidity, flavor compounds, and ability to withstand heat during cooking. Common types include dry white wines (such as Sauvignon Blanc or Pinot Grigio), dry red wines (such as Cabernet Sauvignon or Pinot Noir), and fortified wines like sherry and Marsala. The alcohol content typically ranges from 9–16% ABV, with higher acidity (0.5–0.8%) being desirable for balancing dishes. During cooking, alcohol evaporates while flavor compounds and acidity remain, enriching sauces, braises, and reductions.

Cooking wines should be distinguished from "wine for cooking" labeled products sold in supermarkets, which often contain added salt and are of inferior quality. The fundamental principle is that any wine suitable for drinking can be used for cooking, though cooking itself requires only economical, sound wines without off-flavors.

Cooking wine is used in a wide range of culinary traditions to deglaze pans, build pan sauces, and add depth to braises, stews, and reductions. Red wine is classic in beef bourguignon, coq au vin, and Italian ragùs; white wine features prominently in French fish cookery, risotto, clam dishes (spaghetti alle vongole), and light cream sauces. The acidity helps brighten flavors and balance richness, while the alcohol carries fat-soluble flavor compounds. Fortified wines like sherry and Marsala add complexity to soups and desserts. For alcohol-free substitution, vinegar (particularly white or red wine vinegar) can replace cooking wine at approximately 1/4 to 1/3 the volume, supplemented with a small amount of water or broth to maintain liquid content and prevent excessive sourness.