How prominent is the wine flavor in this cake and what do you suggest in terms if wine selection?
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A white wine that you would also drink. Always use wine that has the flavor that you would serve to guests. The joy of cooking with good wine is that it enrichens flavor, the alcohol burns off.
I guess I'm wondering less about quality (got that part) and more about the flavor that comes through. I've never used wine in a cake and trying to decide whether, for this particular party, this is what I'm looking for in flavor profile.
Like overnight, but easier.
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