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Cooking Wine

Low concern

When used in cooking, most alcohol evaporates during heating, leaving minimal residual ethanol. The added salt in commercial cooking wine contributes meaningful sodium.

What it is

Wine, typically with added salt to make it non-potable, used as a culinary ingredient for deglazing and flavoring.

Adds acidity, depth, and flavor to sauces, marinades, and braises; alcohol largely cooks off when simmered.

Why it's flagged

Contains alcohol (residual after cooking)
High added sodium in commercial cooking wines
May contain sulfites

Regulatory status

United States — FDA

Conventional food

European Union — EFSA

Conventional food

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