Wines, Cordials, and Liqueurs

A General rule of thumb for selecting wines, cordials, and liqueurs for use in cooking and baking is that if it is not suitable for drinking, it is not suitable for cooking. Brandies (including fruit brandies and Cognac), Champagne, dry red and white wines, port, Sauternes, sherry, stout, ale, beer, and sweet and dry vermouth, as well as liquors and liqueurs such as bourbon, crème de cassis, kirschwasser, gin, Kahlúa, rum, and Scotch are all useful in the bakeshop.

Purchase wines and liqueurs that are affordably priced and of good quality. Table wines lose their flavor and become acidic once they are opened, especially if subjected to heat, light, and air. To preserve flavor, keep them in sealed bottles or bottles fitted with pouring spouts, and refrigerate them when not needed. Fortified wines (Madeira, sherry, and port, for example) are more stable than table wines and can be held in dry storage if there is not enough room to refrigerate them.