The general rule for cooking with wine is to never cook with wine that you wouldn’t be happy to drink: poor-quality wine can ruin a good dish. Likewise, don’t use the most expensive bottles for cooking. Generally, younger, fruitier, simple wines are best for cooking.

The majority of wine sold in the UK is made to be drunk soon after purchase. Very few wines benefit from ageing and most should be drunk within two months of purchase. Wine bottles should be stored horizontally, in a cool place away from direct sunlight.

More wine recipes

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More wine recipes

Stuffed roast turkey breast

Duck fat waffle

White peach, hazelnut and ruby chocolate crostata

Marmitako (Basque fish stew)

Kung pao partridge with green slaw

Vegetarian gravy

Porchetta

Best beef bourguignon

Rice pudding with strawberries and puffed rice

Choucroute garnie

Rhubarb fool with lemongrass

Spatchcock pigeon on sourdough

Gooseberry and lychee crumble tart

Pot roast pheasant with sweetcorn mash

Coffee parfait

Chicken breasts, muscat wine and black pudding served with steamed spinach

Nectarine syllabub

Buyer's guide

Storage

Varieties of wine

Fortified wine

Red wine

Rice wine

Rose wine

Sparkling wine

White wine

Other alcoholic drink

Ale

Beer

Cider

Cocktail

Irish stout

Lager

Liqueur

Stout

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