Cooking with Rosé
Any suggestions on what to do with nearly a full bottle of this? It's a rose from pinot noir grapes and a Christmas gift from my boss. I'm usually okay to drink wines, but not a big fan, and this stuff is DRY DRY DRY.
White wines I'll usually use in cooking as pan sauces or fish and red wines always go in stews for me. But which way should I go with this one?