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There's always leftover wine for cooking. There are also lots of cheap red wines, particularly if you live in California. I'm used to French cooking style so that's why I use wine vs beer in beef stew. There are many ways, use whats available in your area.
Btw, beef Bourguignon has mushroom, typical beef stew recipe in USA does always have mushroom.
In my experience, that's absolutely wrong. If you put a crummy wine in your food, the food turns out crummy. See oregonwoodsmoke's post, above.
If you think your delicate palate can accurately assess the tannins in a wine diluted with beef stock and tomato juice then boiled for five hours, then, well, let's just say Jancis has nothing on you! Now, if you were talking a champagne sorbet then I'd want to at least buy something semi decent.
If you think your delicate palate can accurately assess the tannins in a wine diluted with beef stock and tomato juice then boiled for five hours, then, well, let's just say Jancis has nothing on you! Now, if you were talking a champagne sorbet then I'd want to at least buy something semi decent.
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