Wine has been used as a condiment in cooking for thousands of years. The Roman cook Marcus Gavius Apicius (42 BC to 47 AD), who was described by Pliny the Elder (23-79) as the "greatest of spendthrifts and gluttons", always used wine in his sauces. There are two diametrically opposed opinions, even among experts, about the quality of a wine intended for cooking. One says that a wine of the simplest kind is sufficient, the other claims top qualities for it. In any case, it is clear that a faulty wine must not be used for cooking. In France, wines that are expressly not intended for consumption but for cooking are marketed in plastic bottles (PET). As a rule, these are simple wines, or surpluses from wine production.
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