Stavo dormendo su un bancale di lambro quando il post di Meryl mi
desto'

I thought I'd bring up something about cooking with wine that's been
eating me for some time now.

My 2 cents: I used to marinate meat for grill in a nigth-long red wine
bath, and it worked well, expecially if the wine was tannic. Then
someone told me to try beer, and it worked too, so I guessed it was
the acidity of the beer.
Weee, then again I thougth: why not lambrusco? A good grasparossa has
enough tannins to match the el-cheapo reds I used to marinate in, and
also enough CO2 to beat any beer. Moreover, it has it's own marked
acidity, so I tried it out and the results are always more than good:
tender meat, even easier to cook, and damn tasty!
--
Vilco
Think pink, drink rose'