31.   Pour in wine.

32.   Pour the wine around the fish.

33.   Pour the wine over it, and add the garlic, capers, olives, oil and vinegar.

34.   Pour wine over all, and mix well.

35.   Pour in wine, then add green onions and pepper strips.

36.   Pour nonvintage wines before vintage wines.

37.   Pour white wine into same skillet used for chicken and reduce over medium high or high heat until almost completely evaporated.

38.   Pour wine into the pan.

39.   Pour wine over and around ham.

40.   Pull the tray from the broiler and immediately pour the wine around the shrimp so that it mingles with the pan juices.