A clarification on cooking with wine

I know in my last post, I mentioned keeping dry vermouth on hand to use when recipes call for dry white wine and that you wouldn't be tempted to drink it. This is my only exception to the rule never cook with a wine you wouldn't drink. In fact, cooking with the same wine you plan to drink with the dish is virtually fool-proof! Avoid so-called "cooking wines." They're inferior and usually have additives like salt.