On Sep 22, 7:40*am, "Nils Gustaf Lindgren"
> wrote:
> 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 ...

I'll post it when I get home. From an Alice Waters cookbook. Pork,
pate spices, champagne, & black truffles. In addition to the Riesling
for Champagne switch, I used creminis instead of truffles- I went
"budget" for first sausage experiment! I will say that the cup of
wine it called for was too much, but maybe that was from moisture in
the 'shrooms.