I've started making the recipes in my french cookbook and a lot of them have wine. For recipes that call for red, they suggest a dry red, but also say that if you're going to use cheap wine for the sauce then it's better to omit it completely. The book makes the suggestion of using the lesser burgundies... They say the same thing for for white, but instead suggest using dry white vermouth as an excellent replacement since in the US it would be expensive to cook with wine made from pinot blanc. Realistically, I'm usually cooking for one, so any bottled wine is out of the question because it will go bad long before I use it all up. So for boxed wines that keep, does anyone have any suggestions? And out of curiosity, once they've been opened, how long do they keep? I've never purchased boxed wine before.