I've had chicken marsala at Olive Garden and I love it. It's so yummy! I didn't realize that it's cooked in a specific wine, Marsala, until I started seeing recipes online for it. And that led me to several stupid questions.
So, stupid question #1: does the alcohol cook out of the wine?
#2: is there a substitution, or is the flavor mostly dependent on the wine?
#3: I don't drink, so how many 1C servings would be in a typical bottle?
#4: I think that once you open the bottle, you then have a limited window of time in which to consume the wine, correct? That being said, if I made a bunch of the sauce, would it freeze well?