Brussels Sprouts Chablis Bacchanalian (1963)

• 1 lb fresh brussels sprouts 
• California chablis or other white table wine
• 3/4 cup white seedless grapes
• Butter
• Salt and pepper

Cook brussels sprouts, using wine for all or part of cooking liquid.  Drain and add grapes.

Season with butter, salt and pepper. Heat through.  This vegetable is especially good with wild duck, venison or turkey.  

(Origin - "Favorite Recipes of California Winemakers" collected and published by the Wine Advisory Board of San Francisco, 1963. This recipe was from Jessica McLachlin Greengard of Wines & Food.)