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Cooking with Port?
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Hey there! I’m cooking a mushroom Bourguignon for a friend for their birthday. They’ve a very picky drinker, and much prefer sweeter wine. I know they enjoy Port, but I’m wondering if a sweet wine like that would be acceptable in a stew dish, or whether I should get a cheap pinot for the cooking. We won’t drink the whole bottle, so anything not used in meal prep and a glass or so with dinner will go to waste. Thanks!
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