Leftover wine ? Now we’re cooking / Hannah Crosbie on drinks
Even a hardened wine critic can appreciate the depth of flavour a slug of red, white or rosé can bring to a dish – just make sure to use the good stuff I love to cook with wine – sometimes I even put it in the food! So the saying goes, and whenever I see it on a birthday card, driftwood (…)
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The Guardian (Asia Pacific)
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The Guardian (Asia Pacific)
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