T oday's New York Times has an article entitled: It Boils Down to This: Cheap Wines Work Fine. Various experiments were performed, including using Chateau Suduirant for a custard and Two Buck Chuck for Risotto al Barolo.
Given that prior experience has established that cooking with corked wine is fine, I'm not surprised by the results reported in the article.
(If you are link-following impared today, Julia is quoted in the article as having said: "If you do not have a good wine to use, it is far better to omit it, for a poor one can spoil a simple dish and utterly dbase a noble one.")
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