Just added a bottle and a half of 'Yellow Creek' to a vat of Spag. Bol. God knows where it came from (free gift, perhaps?) but it's lable contained no information about the grape, or country/year of origin. It looked thin and harsh and the bottle seemed to be made of a very weird type of glass, which could have perhaps been plastic?Anyway, the point is that the Spag. Bol tasted as good as is always does which confirms my suspicions about the all bar the vaguest 'wine-like' flavour being destroyed by stew-type cooking. Many a recipe I've seen that asks for a bottle of burgundy to go in a beef stew. That would appear to be £15 down the drain.
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