Bob Terwilliger wrote:

> 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

I agree, but i can remember when Borrolo wines were inexpensive.
--
JL