"Chandell" > wrote in message
...
>
> >you don't have the granules), 2 tsp. Italian herb (seasoning) mix (or 1
tsp.
> >each of dry basil and dry oregano), and 1/4 cup red wine (any kind you
like
> >as long as it isn't too sweet or vermouth if you only have that).
>
> Does the alcohol cook out of the red wine while cooking? Can someone
> name a good cooking red wine?
>
> Chandell

The alcohol does not cook out. Never use a "cooking" wine! For the use I
mentioned, ANY red wine is fine as long as it isn't a very sweet wine (like
port). I don't know where you are, but here in Southern California,
inexpensive California "Burgundy" is a good choice.

Charlie