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Old 10-26-2007, 12:06 PM   #11
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
You could also do some experimenting with sauces for meat &/or poultry by cutting the sweetness of the wine with some wine vinegar.

For instance, I've made a quick butter sauce for chicken breast cutlets using Raspberry Vinegar (which is somewhat sweet) & butter. I'd think that combining & heating a very sweet red wine with some red wine vinegar to taste & then whisking in pieces of cold butter would end up with a similar flavor - minus the fruit, of course. In fact, the lack of fruit would probably make it nicer to use with beef or pork.

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