Pompeian White Cooking Wine and Pompeian Sherry Cooking Wine are generally used to flavor chicken, seafood and dishes containing white meat, as well as cheese dishes, cream soups and light sauces. Pompeian Burgundy Cooking Wine and Pompeian Marsala Cooking Wine are used for red meats, and more robust sauces, but there is no hard and fast rule that must be followed.

Most great chefs create signature dishes by experimenting. Pompeian's four flavors provide fantastic possibilities! You don't have to follow the outdated cooking with wine rules of thumb that you should match the color of the wine to the color of the entrée. Taste is a personal

Experiment with cooking wines to:

° Accent each food's natural flavors
° Enhance aroma
° Balance flavors
° Tenderize meats
° Add moisture