hi i usually use dry white wine for making bisque such as sauvinon blac.
but i confirmed many people in here use sherry wine. why is that.? do those two really change taste of the bisque of crab or lobster?
or is it because people just get used to their long term choices? i think after boiling and simmering enough those two unique flavor quciky evaporate leaving only some subltties.
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