What is your recommendation? can I use it for everything both meats and veggies?
I always use the bottle that I would open to drink, and, usually, that's either a pinot grigio or a sauvignon blanc.
Tina, this was recently discussed here...link below may help.
I use Noilly Prat, a French dry vermouth, for all my dry white wine cooking needs. After opening, it keeps on the shelf for months, though I tend to use up a bottle every month or so.
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