1.   Add wine and cook until liquid evaporates.

2.   As the food changes in the restaurant, wines are added to pair with lighter fare or different flavors.

3.   Barrett stirs in rice, then adds wine and lets the rice absorb it.

4.   A lot of sabayon recipes call for adding wine directly to the egg yolks, which is easier.

5.   A popular strawberry wine was added to their wine list and they hope to have a black currant wine ready by Christmas.

6.   Add enough wine to remove remaining juice from pan.

7.   Add red wine and stir well.

8.   Add remaining wine and cook until it evaporates.

9.   Add remaining wine and lime juice.

10.   Add the wine and bring to a boil.