Adding a small amount of wine is perfectly acceptable. Alcohol begins to evaporate at 172° F and as the alcohol evaporates so do the calories, leaving a mellow flavor. It's a great way to add taste without adding extra sodium. When cooking with wine, remember the later in the recipe you add it, the more intense the flavor will be.
 
The amount and kind of wine depends on the recipe. Some suggest white wine with white meat (fish or poultry) and red wine with red meat (beef, pork, veal and lamb). Many cookbooks offer low salt suggestions and delicious recipes using wine, herbs, spices and vinegars.

This article originally appeared in the May 2009 issue of AAKP Diet Tips & Bits.