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Vintage Cooking

In preparing this warming lamb dinner, veteran culinary educator Anne Willan uses plenty of wine
Harvey Steiman
Issue: December 15, 2001

Though wine in the glass makes the most apparent contribution to a meal, wine works its most subtle wonders when in the dish itself. In marinades, as a liquid for poaching or basting, or as a component in sauces and glazes, wine adds character to classic recipes—and not just such obvious ones as coq au vin from France or risotto al Barolo from Italy.

For the full article, check out the new issue of Wine Spectator, on newsstands December 15, 2001.

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