Donnhoff, qpr Tuscan, and Hound wine
I've found that difference when cooking with riesling and with cremant is
not great - I do not think the riesling aromas maintain after simmering (as
in, Coq au Riesling, which tasted exactly as Coq au cremant).
You have a recipe for the champagne sausages? Google-san let me down, gomen
nasai ...
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