Damsel in dis Dress > wrote:

> Okay, I know this has been covered,

Yeah. :-)

> but I want to make sure I've got
> it straight. I'm looking for things that don't have to be used right
> away like wine, but can be used instead of wine in cooking.
>
> Dry vermouth for dry white wine?

See
<http://groups.google.com/group/rec.food.cooking/msg/c52845556e9b59f3>

> Port for dry red wine??

Well, white port can sometimes be almost dry. If you mean sweet
specimens, then normally not, but sometimes sweet wines can work wonders
with meat and poultry - it will just be a whole different thing, not a
substitution.

> We've got to get rum for the fruitcakes and a box of sweet white wine
> (yeah, yeah, yeah - we don't drink it fast enough for bottles, and we
> have highly uneducated tastebuds) for sipping at dinner. Might as
> well grab the wine substitutes while we're in there.

Well, I once posted a recipe for Civet de Canard au Sauternes (Duck Stew
in Sauternes), Sauternes being a sweet white wine. See
<http://groups.google.com/group/rec.food.cooking/msg/e45b9fb0858f0607>.
So, I don't see why something similar won't work with other sweet wines
and other poultry.

Victor