Cooking with sparkling wine
A while back, I was given a bottle of sparkling Shiraz. Given the context of the gift, I am quite confident that this was an inexpensive bottle -- certainly no more than $10. I've no interest in drinking of it and am thinking of using it in boeuf bourguignon. Question: Do I need to open it and allow it to go flat first? I assume not, as I believe the heat will destroy the effervescence but just want to be sure.