Don't Listen To The Snobs: Cook With Cheap WineAlbert Burneko7/31/13 4:55pmFiled to: feedbagfoodspinfoodmailbagcookinglifespin1607EditPromoteShare to KinjaToggle Conversation toolsGo to permalink Welcome to the Feedbag, where all the dumb questions about food, drink, cooking, eating, and accidental finger removal you've been embarrassed to ask can finally receive the berating they goddamn deserve. Also: answers. Send all your even-vaguely-food-related questions to firstname.lastname@example.org with the subject "Feedbag." All of them.AdvertisementJames:What's a reasonable standard for cooking wine? I've always heard, "don't cook with wine you wouldn't drink," but my girlfriend tends to think that's a waste,It is.Advertisementand I think maybe she has a point. Listen to the woman.I'm not going to cook with anything that smells terrible, but once it hits the stovetop, is there really much difference between a $6 bottle of mass-produced fermented grape juice vs something with notes of floral and oak?No, there is not. Look, please take a minute to appreciate the torrent of wine-snob-dipshit and culinary-school-fartbag abuse I'm unleashing upon myself by saying this, because holy shit I am about to get stabbed in the neck with a broken-off bottle of Château Cheval Blanc, and then I will be dead. The whole "cook with what you drink" thing is bullshit. Complete and total bullshit. Not only because wine tasting itself is bullshit, but because, when you have combined it with other vividly flavorful stuff and cooked it for more than a few minutes, wine is wine is wine is wine, and the only difference between a $50 bottle and a $9 jug with a handle on it is how fucking stupid you feel about having used 50 bucks' worth of wine to braise 10 bucks' worth of cow ass.