Not in the same measure. Recipes calling for a cup of burgundy are not uncommon, whereas most recipes using Marsala will call for two to three ounces at most. Marsala has a much more distinctive taste than burgundy, and hence should be used more judiciously
im afraid not because it will give it a different taste
Depends on what you are cooking.
In my cooking, I've found them to be interchanghable. Red cooking wine is NOT a substitute for wine meant to be consumed as wine -- drinking it.
You 'can' do anything you want with wines. Everybody has different preferences. I would hesitate with this as Merlot is much drier than Marsala.
Yes it is like switching form Cabernet to Pinot Noir
Burgundy is a region in France that produces both red and white. Commonly when someone says "Burgundy" they are referring to the red wine made with Pinot Noir grapes. That would be a good red-wine substitute if you can't find Burgundy at your store; try to pick up a California or Oregon pinot noir instead. They also make white wine in the Burgundy region; primarily it is made with Chardonnay grapes. Thus, if you have to find a substitute for white Burgundy, then get some Chardonnay. A good rule of thumb to remember when cooking with wine: If you wouldn't want to drink it, then don't cook with it. Buy something decent, not something cheap.
Cabernet is a red wine by definition, while burgundy may be red or white, and may not be red, so substitution is not recommended.
Zinfandel can be substituted for Merlot in either cooking or drinking, although zinfandel has a uniquely discernible taste. There are a number of other red wines that more closely approximate Merlot.
No. Port is a 'fortified' wine, with much more alcohol and much stronger aromatic flavouring than either burgundy or any other conventional wine. Do not substitute either port or sherry for conventional wine in any recipe.
"Burgundy" is a deep-red colour, similar to burgundy wine.
Yes but you will change the outcome
Red burgundy or Pinot Noir is the same
Any red wine can be substituted for Burgundy when creating a sauce or making a casserole such a Coq au Vin. Cheap Roses are excellent for adding a fruity panache to such dishes and easy on the budget.
No. Marsala is a fortified semisweet to flat out sweet white wine that is aged in open casks giving it an acetaldehyde (sherry) odor. The flavor and cooking properties are nothing like red wine. Even red "rubio" version of Marsala is distinctly dissimilar to red wine.
no
yes you can _______ Red cooking wine would be a better substitute as sherry has a red wine base. White cooking wine wouldn't have the same depth.