Hi all. I bought a bottle of white wine for one marinade recipe, and now I have a bottle of wine minus one cup. There's a bean soup on the horizon that will use a bit more, but I'm wondering if I can just splash some here and there as I go.
Are there ingredients that benefit from wine (like tomatoes) that I should look for? Ingredients that hate wine? And when should wine go in, early or late? And other questions I haven't thought of yet.
Related to hating wine: if I use wine should I not use vinegar?