I am a chef and I don’t use expensive brandy or wine in my cooking. I don’t use the cheapest either. Christian Brothers or E & J will do fine. That said, there is the logical viewpoint that the end product is only as good as the ingredients used to make it. I feel like as long as the quality is of a certain standard, the attributes that elevate a finer brandy for drinking are lost when combined with other ingredients and subjected to heat etc..
Sometimes cheaper is actually better…
Case in point- Ronrico rum and heaven Hill vodka. (though neither = brandy)
Anyway, as soap said, heat changes the attributes of the liquor. My family has used Napoleon for holiday dishes since time immemorial.
Take note of what cooksalot said. Don’t buy the stuff labeled “cooking” wine. It is crappy and full of salt.
@Knot I am familiar with Ronrico rum, but not Heaven Hill vodka. Good stuff you say? I am wondering if it is a regional brand, I don’t remember seeing it here in Oregon.