An alcoholic beverage made from the fermented juice of lightly pressed fresh red grapes.
Dry rosés are generally better for cooking than sweet rosé styles, so check the labels for sweetness guides. Avoid sugary, inexpensive rosés, which will add nothing to the final dish.
See wine.
Rosé wine is often overlooked as a cooking ingredient, but it can be used instead of red wine as a marinade and in slow-cooked casseroles and braises.
Article by Susan Low#
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