On 2009-09-15, RegForte > wrote:

> One key aspect of bolognese sauce is the use of white wine. I can
> always tell if it's made with red in the first bite. It lacks the
> acidity and brightness that white adds.

Dang! There's that white wine, again. Surely, there are mellow whites
and bright reds. May have to try it both ways.

nb