Home > Magazine Archives > June 15, 2004 Issue > Tastes
Friends of Wine
From verjus to vin cotto, grapes are used to create versatile cooking ingredients
Sam Gugino
Issue: June 15, 2004
An old axiom of charcuterie makers is that everything on the pig is used except the squeal. When it comes to the wine grape, you could say that everything is used except the wind whistling through the vineyard.
For the full article, check out the new issue of Wine Spectator, on newsstands June 15, 2004.
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