These are answers to some Frequently Asked Questions about cooking wine.
Q: What's the difference between Pompeian cooking wines and table wines?
A: Cooking wines are table wines with salt added for shelf life, stability and to enhance recipes. While adding aroma, Pompeian Cooking Wines can be used to accent or balance the natural flavors of foods and add moisture. They also are great for tenderizing meat.
Q: Can I substitute Pompeian cooking wines in recipes with table wines?
A: Yes, but you may want to reduce the amount of salt in your recipe, because Pompeian Cooking Wines contain salt. Since the amount of salt desired is a matter of personal taste, all good cooks continually taste and correct the seasoning of recipes they are cooking.
Q. If a recipe calls for white, can sherry be used instead?
A. Yes, many people substitute one for the other; but like all recipes, it comes down to your personal preferences.
Q: Should I use cooking wine when making meals for minors or for those who prefer to limit their alcohol intake or have an allergy?
A. Cooking wines do contain alcohol, but high-heat cooking reduces the alcohol through evaporation. However, a small trace may still exist after cooking.
Q: Should I refrigerate Pompeian cooking wines after opening?
A: It is not necessary, but you may.
Q. How long will Pompeian cooking wines remain usable after opening?
A: We recommend using it within one year of opening. Keep in mind that if you see sediment in a bottle, it is normal in wines and is not a sign of spoilage.