I just buy a red cooking wine at the supermarket for cooking so DD is safe.  I drink the real stuff.

Agreed on the cheap - when I asked at a wine store about egg and refining, they said that while they wouldn't typically recommend it as a strategy, sticking to the cheap stuff should be fine.

Maybe I'll just stick with my usual cooking wine. I only occaissionally drink it, so I never have it on hand for cooking.

Yup-- we use the cheap stuff.  SERIOUSLY cheap stuff.  Splits and tiny Vendage boxes are my go-to wine for cooking at this point.

IMMV - I use the smaller bottles (4 pack) from Sutter Home or the box of Vendage with no issues. 

I tried calling years ago on various wines given that reds can be filtered with egg with no luck or answers.  Lots of promises to call me back.  I took the dive sans answers.

Haven't had to worry about this due the boys' ages, but I have a new recipe to try and realized I know nothing about booze safety. Can anyone recommend a brand safe for egg, peanut, treenut? The alcohol will cook off, but not the stuff I worry about