Open the Bottle. Dinner will Thank You.

Cooking with Wine vs Cooking Wine

There's an old saying that you should never cook with a wine you wouldn't drink. We think that's mostly true—with one important caveat.

Please don't pour your prized vintage or that bottle you've been saving for your anniversary into a pot of simmering pasta sauce. Your sauce will be delicious, but many of the subtle flavors that made that wine so special will disappear in the heat. Save the fancy stuff for your glass, where it belongs.

On the flip side, if the label says "Cooking Wine," keep walking. Those bottles are often packed with salt and preservatives that can do your recipe absolutely no favors.

The Sweet Spot

Choose a good everyday wine you'd happily share with friends on the patio. It doesn't have to be expensive. It just has to taste good. A crisp Pinot Grigio, a lively Sauvignon Blanc, a smooth Chianti, or an easy-drinking Sangiovese will all work beautifully.

Stop in this week and one of our helpful staff members can help you select a new favorite!

As Wine Cooks...

Here's where the magic happens. As wine cooks, the alcohol evaporates, but the bright acidity, fruit, and savory depth stay behind. White wines wake up seafood, chicken, cream sauces, and those beautiful tomatoes, zucchini, sweet corn, and basil that are overflowing from August gardens. Red wines cozy up to mushrooms, beef, rich tomato sauces, and dramatic dishes like Spaghetti Ubriachi, where the pasta practically throws a wine party of its own.

Our Favorite Kitchen Rule

And here's our favorite kitchen rule: If the recipe calls for one cup of wine, open the bottle, pour one cup into the pan...then pour one into your glass. Consider it quality control. After all, the best summer meals aren't rushed—they're shared, savored, and usually accompanied by a little laughter around the table.

Now grab that corkscrew. Dinner—and happy hour—are officially happening at the same time.

Let's Get Cooking

Enough talking—let's get cooking.

We picked these two recipes because they show off wine in two completely different (and equally delicious) ways. The first is a little dramatic—in the best possible sense—with Spaghetti Ubriachi turning an ordinary box of pasta into a gorgeous, wine-kissed showstopper. The second is summer in a skillet, packed with garden-fresh vegetables, bright flavors, and just enough white wine to make everything sing.

Together, they're proof that great cooking doesn't require fancy techniques or a culinary degree. Just fresh ingredients, a good bottle of wine, and a willingness to pour a little into the pan...and a little into your glass. Cheers to that!

Spaghetti Ubriachi

Garden Orzo with White Wine