re: So I'm cooking Coq au Vin, and I open a bottle of wine on the shelf AND..

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Sucks if it's the best dish you've ever made. Because now you have to have a bottle of 19 yr old cab every time.

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No doubt.


It was tasty, but the stock I used in it I believe had as much to do with that as the wine I wasted, which would have been just as good with a lesser expensive bottle. The half a bottle I consumed in my glass was a whole lot better all by itself.