Mark Thorson > wrote:
>But I think it is more likely that the alcohol is acting
>as a solvent, allowing flavors to meld that otherwise
>would remain separated. It could be extracting
>flavors from solid ingredients into the liquid, then
>evaporating away but leaving the extracted flavors
>more uniformly spread around in the sauce. This
>could have a dramatic effect on the flavor of the sauce.

I don't know about dramatic, but it's surely not action-adventure.

--Blair
"Maybe a bit chick-flickish, really."