Red wine by John Spottiswood.

Red wines are heavier and more strongly flavored than white wines, and they go best with heavier, more strongly flavored foods, like red meat, pasta, and ripe cheeses. They should always be served at room temperature.

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Madeira OR Port OR pomegranate molasses (Use just a little.) OR cranberry juice OR broth OR balsamic vinegar (Use just a little.) OR currant juice OR liquid used to reconstitute dried mushrooms

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