JL wrote:

> And, solely IMO, the so called "Good" wines, the famous, pricey and
> vintage wines as well as the more medium priced bulk but 'good' wines
> are simply not robust or stable enough to use as a cooking wine,
> especially for long, slow cooking of meats. Their delicate flavors
> do not sand up well to the cooking process.

I agree with this for the most part, but I want to point out that Barolo
can be a striking exception to the rule.

Bob