I have been asked a question by a culinary talented customer, who has asked the following question. What happens to sugar levels of (aussie) Muscats, Ports & Tokays when used in cooking. Whilst we know the alcohol is removed, what happens to sugar levels ?
I waxed lyrical about the afw forum, and the expertise of the wine folks, including chemists et al, and assured her the answer was probably simple, and I knew a source to gain the answer. I am sure the answer is either simple or I will be asked what type of cooking... :>)
TIA
Regards Swooper