dry white wine.

Not always. Many winemakers use fining agents derived from animal products like gelatin, isinglass (fish bladder), casein (milk), or egg whites. Look for 'certified vegan' labels if this is a concern.

It typically lasts 3 to 5 days in the refrigerator if properly sealed. After this, it begins to oxidize and lose its flavor profile.

White grape juice mixed with a splash of white wine vinegar, or chicken/vegetable broth with a squeeze of lemon juice are excellent substitutes.

No. While much of the alcohol evaporates during cooking, some remains. The amount depends on the cooking method and time; simmering for 2.5 hours still leaves about 5% of the alcohol.

Yes, you can freeze it in ice cube trays. These wine cubes are perfect for adding to sauces, stews, or risottos later.

A wine is considered 'dry' when most or all of the grape sugar has been converted into alcohol during fermentation, leaving very little residual sugar.

Choose a wine with high acidity, such as Sauvignon Blanc or Pinot Grigio. Avoid heavily oaked wines like some Chardonnays, as the oak flavor can become bitter when concentrated.

It pairs exceptionally well with light proteins like fish, shellfish, and chicken, as well as creamy pastas and green vegetables.