tag:blogger.com,1999:blog-1800413003522809580.post7923550061006843722..comments2008-11-13T10:36:40.770-05:00www.crabbycook.comhttp://www.blogger.com/profile/03285213125446494347noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1800413003522809580.post-66184863464534972812008-11-13T05:18:00.000-05:002008-11-13T05:18:00.000-05:00Cooking with Wine, Lesson 1. Cook with the dryest wine possible because you can always add something to a dish to make it sweeter, but once you add a sweet wine to a dish, you can't take it out. Most American Marsala's are sweet but inexpensive. Real Marsala from Sicily can be any sweetness. Just look on the label for the word "Dry". And yes, they are about 15 a bottle versus 5 for an American copy.<BR/><BR/>PS. I have yet to find a wine that compliments or enhances a Marsala sauced dish. With either veal or chicken or mushroom marsala, pick a wine you like to drink and serve it with the dish.WineWizardBobhttp://www.blogger.com/profile/16858523987213122337noreply@blogger.comtag:blogger.com,1999:blog-1800413003522809580.post-59363346805196258552008-11-11T17:16:00.000-05:002008-11-11T17:16:00.000-05:00Isn't this true, though I still insist on some brussel sprouts at Christmas time....and make OH eat at least one to join in (my) festive fun!! ps ragu looks fab!recipes2sharehttp://www.recipes2share.comnoreply@blogger.com