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• This section includes wine and champagne. For Vermouth, Sherry, Port, Marsala and Madeira visit the fortified wine section

• If you can't drink it - don't use it in cooking

• Where possible use the same wine in the recipe as you will be drinking with the meal

• �Add a splash of the original alcohol to soups, stews, sauces and casseroles just before serving to reinforce the flavour

• Freeze leftover wine in ice cube trays for adding to stocks, soups and gravies

• Buy� � bottles of wines and keep in your store cupboard for use in the kitchen

• Because alcohol freezes at a lower temperature to other liquids, excessive use in frozen desserts is not advisable

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