Currently, I have meat marinating in a nice spice mixture covered with a pinot gris from oregon (could not find a dry Riesling in time). I also like the idea of sealing the pot with dough, although I'm not sure how effective the seal is (based on this: http://thebreadmaiden.blogspot.com/20...)
What concerns me, is the amount of alcohol left if I "seal" the pot and bake for 3 hours. Not so much the pure alcohol content, but the taste if there's alcohol left over. Any ideas?