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Message: [QUOTE="auror, post: 3808186, member: 1329"] The general consensus is you use a wine good enough to drink, but not necessarily the one you will be drinking. I did use the same this time, mostly because it's what I had on hand. But sometimes I use vermouth, especially dry vermouth in a scampi-esque recipe. A trick I picked up from Serious Eats at some point. I've done a lot of blind tasting of various drinks for my job, and basically no one is good enough to taste the difference blind when mixed with concentrated beef stock. Unless it's really that crappy a wine. Although you might be psychologically biased if you DO know what's in there. So it might taste better if you KNOW there is better wine in there, regardless if you can actually physiologically taste the difference. [/QUOTE]