KevinS > wrote:

>I was always told that supermarket cooking wines were
>salted to discourage the hired help from nipping at them.
>That never made much sense to me, since they could
>just as easily get into the Scotch.

They are salted to avoid excise taxes and off-sale
laws. Nobody in their right mind would drink them
to get soused. You'd be better off drinking vanilla
extract. They have a small but steady market
among those households in which all alcohol is banned
(persons in recovery and straightedgers).

Steve