The mistake a lot of people make is thinking they can use liquor store wine to cook with. Those are designed for drinking, not cooking.

I use cooking wine for cooking.

My suggestion would be to experiment with it (since you have a case) and see if it is to your taste.

Not everyone has taste for the same things.

Dry white wines are much better. I’d stay away from cooking with Blush at all costs. It would probably be a big waste of food!

I like sweet chicken (i use fruit when marinating chicken sometimes, maybe you could pan fry chicken with some wine, oil and soy sauce, serve over rice like chinese style?
I would just probably stick to the drinking it though.

YES … it’s too sweet to cook with! …. maybe (a BIG maybe) you could use it in a dessert sauce, but that’s about it….. It’s basically a “party” wine