Try using dry white vermouth when a recipe calls for white wine. It will keep in the fridge for a good three months due to it’s higher alcohol content. You don’t need to finish the bottle or feel the remainder was wasted if not used. The alcohol gets boiled off as you are cooking if that’s a concern. A name brand- Martini & Rossi, Cinzano, or Noilly Prat, doesn’t cost more than ten dollars for a 750 ml bottle. It’s also consistent- they blend it to always have the same character- no vintage variations, etc. This makes your cooking somewhat reliable too- no wondering which grape variety to use, or how they may affect your dish. But the staying in the fridge at the ready, not getting musty is the #1 reason to give it a go.
Works well in marinades too.
