Stew came out too sweet?

[legend_018]

ok made this wonderful stew before and made it again, it calls for a decent amount of red wine. The 2nd time I made it the other day, I had to use half red and half wine. It wasn't the same red wine as before either. I don't remember what I used. It came out very sweet. For heating up leftovers is there anything I can do to take the sweetness away. It was kind of a little too sweet. Strange too because the first time, it thickened up after simmering it for a long time, this time it stayed thin.

 

[legend_018]

meant half red and half white

 

[Selkie]

Short of making a second batch without the wine in order to dilute it (which in most cases is a dumb and impractical suggestion), there just isn't much of anything that can be done. Sweet, salty and sour are very tough mistakes to mask or fix. The expense is chalked up to experience.

It also helps to have a backup handy, such as frozen boneless chicken breasts that can be thawed and cooked in just a few minutes.