This morning, at the suggestion of a friend, I read this article: http://www.nytimes.com/2007/03/21/dining/21cook.html?_r=1 I sometimes cook with wine using it in some spaghetti sauces and braising, and when I do my choice is generally Trader Joe's Two-Buck Chuck Merlot. I've made a lot of dishes with more expensive wines, some of which was left over from some dinner or event and saved until it could be used for cooking, and y'know what, I can't really tell the difference between the expensive wine and TJ's wine when the dish is finished and served. FWIW, last year I was lucky enough to watch a noted local chef make a lamb dish which she braised in red wine. She used two different wines, one which was pretty good quality and another which was a $5.00 bottle of plonk. Everyone at the dinner afterwards enjoyed the dish and no one thought the wine mixture or the cheap wine adversely affected the results. So, what's your opinion about the article, what wine do you use when cooking, have you run any comparisons, and has this article changed your approach to using wine when cooking?