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January 15, 2007


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Mmm, that sounds wonderful! I have to say that I've made a few different things with beer/champagne/sparkling flavored drinks and you can taste the carbonation, even if it's not all that bubbly when you use it. It adds like this tingle to the sauce. Or I'm crazy, but I like it :)

Stephanie Beack

Yvo, it was really good, give it a try. I agree with you in some cases, when you keep the sparkling wine either fresh, barely cooked, or lightly cooked.

In this case, you really to cook it long enough to really reduce it to a thick glaze and if it's fully reduced, I really can't find the bubbles anymore, just the flavor. That's why using good wine here is crucial to a delicious result... :-)

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