It's not because I'm an alcoholic, but I just have a thing about using wine or alcohol in what I'm cooking. I seem to add it to just about everything! Yesterday I was making applesauce, and suddenly white wine seemed like the perfect thing to add a little acidity, and take the sweet edge off those apples. So I added a bit, and it came out great! Anyone else have oddball things to which they like to add liquor? Of course, I take it for granted that wine will be added to lentils, bean stews, pasta sauce, most stir-frys, etc.