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3 out of 3 people found these comments helpful
By: (Lower Hutt)
Excellent, good value for money quaffer. I buy it to cook with, but I always keep a glass or two aside for the cook (me)! Up the class of your roast and make your gravy with a generous slug of this. Avoid the packet stuff and make it like my mum used to: remove meat from roasting pan, drain off the fat and place on the element on a very low heat. Shake together half a cup of merlot and a tablespoon of plain flour, and heat in pan with roast drippings. Stir until thick and serve. If it's a bit pale, add a splash of soya sauce. That's how you make REAL gravy.
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