We use cookies for analytics and to improve our site. You agree to our use of cookies by closing this message box or continuing to use our site. To find out more, including how to change your settings, see our Cookie Policy.
Another tip: I keep a bottle in the fridge to pour decanted sediment dregs into, and use it (except for the muddy bottom part) for cooking. That way my coq au vin or daube is braising in really good stuff from my cellar!
Brenda Terzich-Garland
Brenda had this 4 days ago