Apparently Moldovan wine is very good, but not very well known. Nathan likes to play at being a oenophile, so he went out to buy some, spending a little more than he usually does on a bottle of red. It smelled very sweet–more like grape juice than wine. Nathan tried it and declared that it would be our cooking wine. 


Last night, I finally got to eat some real food: soup. Inspired both by our current location and the morning’s Julia Child marathon, I set about chopping and sauteing in preparation for a dish somewhere between borscht and boeuf bourguinon. After caramelizing the onions, I deglazed the pan with that wine and added it to the soup pot. Then I learned a hard lesson.

It’s very difficult to recover from adding grape juice to your soup.