In France, they get this. In the Hypermarkets there are little sections for wines that have the right characteristics for cooking but which you wouldn't really want to drink. They often come in square, ribbed plastic bottles. But in England it's a challenge, almost as if people don't want to admit that cheap wine has a use other than as sustenance for tramps.
|Taste the difference?|
Hell, I’m the kind of person that fusses about the quality of butter or olive oil I use, but the cooking pot is a mighty Dionysian leveller and will barely respect a Château Lafite Rothschild better than a Tesco’s own-brand Rioja.
There are some who say you shouldn't cook with a wine you wouldn't be happy to drink. And they can fuck right off. Do they really think they can tell the difference when it's mingling on the stove with garlic, onions and Worcestershire sauce?