Now that others have suggested a couple solutions, I have a curiosity question.
Red and white wines both come in dryer and sweeter versions.
Which white wine did you use & was it on the sweeter end of the drinking range that caused the too-high sweetness in the sauce?
Could the same result have come from a sweetish red wine?
Conversely, could the sauce have been OK or even good with a dry white?
I usually use a Merlot, but all I had was Pino Grigio. The other thing is I used two carrots which can add to the sweetness. I added more cream. I also added some hot Italian sausage and with Parmesan Reggiano, Parsley, it was fine. just not as good as when I made it in the past.
PS Jeanine, here's my last thought and I'll stop.
Wondering if there was LITTLE OR NO difference in the sugar level of the various wines you used.
But perhaps the absence or lesser level of tannins in the white wine (which give a bitter or base note) made the PERCEIVED sweetness of the sauce seem greater.
We won't know without a lab test.
Or maybe one of the more scientifically literate members can tell us more.
6 Comments
Red and white wines both come in dryer and sweeter versions.
Which white wine did you use & was it on the sweeter end of the drinking range that caused the too-high sweetness in the sauce?
Could the same result have come from a sweetish red wine?
Conversely, could the sauce have been OK or even good with a dry white?
Wondering if there was LITTLE OR NO difference in the sugar level of the various wines you used.
But perhaps the absence or lesser level of tannins in the white wine (which give a bitter or base note) made the PERCEIVED sweetness of the sauce seem greater.
We won't know without a lab test.
Or maybe one of the more scientifically literate members can tell us more.