Victor Sack > wrote:

> Q: Can either sweet or dry vermouth be substituted for red or white wine
> when cooking?

I did this last week. I was planning to add some white wine to
some mushrooms I was sauteing, but found I did not have any.
I used some dry vermouth instead. Worked out well. It was
either the vermouth or some kir, and the kir sure didn't seem
like a good idea . . .

Bill Ranck
Blacksburg, Va.