Wines for Diabetics

[Innkeeper]

Blue stuff is the stuff that isn't pink stuff. Only know that because guests used to ask for them. Never touch them ourselves. Both are lousy for cooking anyway. Blue stuff evaporates, and pink stuff tastes like metal. If a recipe absolutely has to have a sweetner in it, e.g. some barbeque sauces, we use Stevia. It holds up in cooking, is a natural herb, and a little goes a long way.