....corkscrews.
Just for review and for a reason to post this photo of my dad and one of his crews I put all the wine info together in one postFinishing up on this exciting info is the last 2. The wing or double lever corkscrew, has two lever arms that project from either side of the bottle when the corkscrew is fimly inserted in the cork. To remove the cork you merely press the two levers down. The wooden corkscrew with count screw functions with a minumumof effort on your part. the corkscrew is inserted by turning the handle at the top and the cork is removed by turning the larger lower handle. The newest aid to uncorking a bottle is a device called the "Ah-so" it actually does not pierce the cork but is pushed down on either side of the cork and then wiggled up and out with a bit of exertion on your part. I must say I prefer the double lever and the Ah soo. How about you?
With Thanksgiving around the corner I thought I'd add a few wine picking tips, but first lets start with...."Le Corkscrew"
A good corkscrew can make opening a bottle of wine the simple pleasure it ought to be.
The festive bottle of wine adds to the fun of any occasion. But many people face the prospect of uncorking a bottle with uncertainty,if not downright trepidation. Happily a good corkscrew can turn the trick for you. The best corkscrews are simple to use , widely available and inexpensive. They can be purchased in most department stores and some grocery stores. Before you buy look at the end of the corkscrew it should not be centered, but should be aligned with or a continuation of the spirals. Ideally the screw should be 2 to 21/2 inches long with rounded or flattened edges. The "T" corkscrew is a very basic one and provides the least amount of help for removing the cork. Once inserted it relies on you to do the pulling. The "Waiters Corkscrew" is the one most often used in restaurants. It resembles a fat pocket knife with a curved knife on one end and a lever on the other with the corkscrew in the middle. The knife protion is used to cut andremove the capsule covering the top of the bottle . The corkscrew is inserted with the lever extended. After the corkscrew is fully inserted the lever is pressed down to help draw out the cork.
A good corkscrew can make opening a bottle of wine the simple pleasure it ought to be.
The festive bottle of wine adds to the fun of any occasion. But many people face the prospect of uncorking a bottle with uncertainty,if not downright trepidation. Happily a good corkscrew can turn the trick for you. The best corkscrews are simple to use , widely available and inexpensive. They can be purchased in most department stores and some grocery stores. Before you buy look at the end of the corkscrew it should not be centered, but should be aligned with or a continuation of the spirals. Ideally the screw should be 2 to 21/2 inches long with rounded or flattened edges. The "T" corkscrew is a very basic one and provides the least amount of help for removing the cork. Once inserted it relies on you to do the pulling. The "Waiters Corkscrew" is the one most often used in restaurants. It resembles a fat pocket knife with a curved knife on one end and a lever on the other with the corkscrew in the middle. The knife protion is used to cut andremove the capsule covering the top of the bottle . The corkscrew is inserted with the lever extended. After the corkscrew is fully inserted the lever is pressed down to help draw out the cork.
WINE TIPS
- If you are having red wine, open the bottle one to two hours before you need it and serve the wine at room temperature,(65-68 degreesF)
- All white,pink and sparkling wines should be chilled (42-45 degrees F) and opened just a few minures before serving.
- Champagne and sparkling wines should never be opened with a corkscrew!
- To open a bottle of sparkling wine properly, first remove the wire and the foil covering the cork. Wrap the bottle in a towel or napkin and hold the bottle at a slight angle. Using a napkin for a better grip, grasp the cork firmly and twist it toward you while turning the bottle in the opposite direction. As the cork nears the top of the bottle, the gas inside will force it the rest of the way out. After the cork has been removed, keep the bottle at an angle for a few seconds until the pressure inside has been equalized with that outside the bottle. If the bottle is held upright you could end up with a gush of wine accompanying the escaping gas.
Of course there are so many more corkscrews available today, as you can see for yourself on the link at the end of this post!
WEDNESDAY, NOVEMBER 24, 2010
Wine Selection for Dummies part 1
adapted from an article in a 1953 Cosmopolitan :
Cabernet is a celebrated name in the aristocracy of wines.
Our ignorance about wines and the art of enjoying them is one of the secret scandals of the civilized world.If what follow succees in lifting a few spirit towards the Olympus of artful living, we may rightfully raise a glass to the lyrical qualities of fine wines. The objective is simple...to give you a few basic facts about wine. Once you have mastered them, you will be able to walk into a store and buy a first-class wine, asking for it by name and anticipate its individual qualities. In a restaurant you will be able to select the perfect complimentary wine for you meal. So here goes....
BEST KNOWN TABLE WINES.
THERE ARE FIVE:
CLARET
BURGNADY
SAUTERNE
RHINE
CHABLIS
THESE FIVE ARE ALSO KNOWN AS GENERIC WINES
MOST RED AND WHITE TABLE WINES ARE VARIATIONS OF THESE FIVE
NOW BECAUSE OF THE MANY DIFFERENT GRAPES GROWN AND USED IN DIFFERENT PARTS OF THE WORLD AS WELL AS THE VINTNER BLENDING METHODS (NOT TO MENTION SKILL, AND STANDARDS OF QUALITY) THEY ALL HAVE DIFFERENT CHARACTER AND MERIT.
THE GRAPE:
IF MORE THAN 55% OF A SINGLE WINES VOLUME IS MADE FROM A CERTAIN TYPE OF GRAPE, THE LABEL WILL BEAR THE NAME OF THAT GRAPE. BUT THERE IS SO MUCH MORE THAN THAT TO THE LABEL.
THE RED TABLE WINES:
MOST OF THE RED TABLE WINES ARE COMPLETELY DRY. RICH,SOMETIMES TART OR EVEN ASTRINGENT FLAVOR THAT BLENDS ADMIRABLY WITH RED MEATS,GAME. AND HIGHLY SEASONED FOOD. THE MOST POPULAR DRY RED TABLE WINES ARE
1) BURGANDY
2)CLARET
ALL RED TABLE WINES SHOULD BE SERVED AT ROOM TEMPERATURE.
BURGANDY IS THE NAME ATTACHED TO A FAMILY OF GENEROUS FULL-BODIED DRY RED TABLE WINES. THEY ARE STRONGER IN FLAVOR, BODY AND BOUQUET AND OF A DEEPER RED COLOR THAN CLARETS. THE BEST ONES ARE MADE FROM A GRAPE CALL PINOT NOIR, COMING IN SECOND IS THE GAMAY GRAPE AND THIRD IS THEPETIT SIRAH
ALL THREE OF THESE GRAPES ON A LABEL EQUAL A FINE BURGANDY!
Cabernet is a celebrated name in the aristocracy of wines.
BEST KNOWN TABLE WINES.
THERE ARE FIVE:
CLARET
BURGNADY
SAUTERNE
RHINE
CHABLIS
THESE FIVE ARE ALSO KNOWN AS GENERIC WINES
MOST RED AND WHITE TABLE WINES ARE VARIATIONS OF THESE FIVE
NOW BECAUSE OF THE MANY DIFFERENT GRAPES GROWN AND USED IN DIFFERENT PARTS OF THE WORLD AS WELL AS THE VINTNER BLENDING METHODS (NOT TO MENTION SKILL, AND STANDARDS OF QUALITY) THEY ALL HAVE DIFFERENT CHARACTER AND MERIT.
THE GRAPE:
IF MORE THAN 55% OF A SINGLE WINES VOLUME IS MADE FROM A CERTAIN TYPE OF GRAPE, THE LABEL WILL BEAR THE NAME OF THAT GRAPE. BUT THERE IS SO MUCH MORE THAN THAT TO THE LABEL.
THE RED TABLE WINES:
MOST OF THE RED TABLE WINES ARE COMPLETELY DRY. RICH,SOMETIMES TART OR EVEN ASTRINGENT FLAVOR THAT BLENDS ADMIRABLY WITH RED MEATS,GAME. AND HIGHLY SEASONED FOOD. THE MOST POPULAR DRY RED TABLE WINES ARE
1) BURGANDY
2)CLARET
ALL RED TABLE WINES SHOULD BE SERVED AT ROOM TEMPERATURE.
BURGANDY IS THE NAME ATTACHED TO A FAMILY OF GENEROUS FULL-BODIED DRY RED TABLE WINES. THEY ARE STRONGER IN FLAVOR, BODY AND BOUQUET AND OF A DEEPER RED COLOR THAN CLARETS. THE BEST ONES ARE MADE FROM A GRAPE CALL PINOT NOIR, COMING IN SECOND IS THE GAMAY GRAPE AND THIRD IS THEPETIT SIRAH
ALL THREE OF THESE GRAPES ON A LABEL EQUAL A FINE BURGANDY!
MONDAY, DECEMBER 6, 2010
Wine Selection for Dummies part 2
THE WHITE TABLE WINES
These wines range from dry and tart to sweet and full-bodied. their delicate flavor blends best with white meats,fowl,and sea foods. They should always be served nicely chilled, though never frigid. White wines differ from red wines in a very significant way. Most white wines are fermented from the juice alone, which is drawn off from the grapes immediately after they are crushed. Because of this, white wines have little of the astringency that red wines get from the tannin contained in the grapes skins and seeds.
Sauterne
Rhine
Chablis
Sauterne is traditionally a blend of four great grapes
Rhine wine is the name given to a variety of dry wines. You will know it is a Rhine wine if you see one of these names on the label.....
In order of the noblest:
#1.White Riesling, made from the Johannisberger Riesling grape.
#2. Slyvaner grape
#3. Traminer grape
Chablis resembles Rhine wine but is more delicate and less tart and has a frutier flavor and body. The greatest of these wines are traditionally made from the grape:
pinot Chardonay
pinot Blanc
Folle Blanche
The distinguishing characteristic of a good Chablis is a much prized flinty flavor known in France as pierre a fusil; gunmetal
Sauterne
Rhine
Chablis
Sauterne is traditionally a blend of four great grapes
- Semillon
- Sauvignon
- Blanc
- Muscadelle
Rhine wine is the name given to a variety of dry wines. You will know it is a Rhine wine if you see one of these names on the label.....
In order of the noblest:
#1.White Riesling, made from the Johannisberger Riesling grape.
#2. Slyvaner grape
#3. Traminer grape
Chablis resembles Rhine wine but is more delicate and less tart and has a frutier flavor and body. The greatest of these wines are traditionally made from the grape:
pinot Chardonay
pinot Blanc
Folle Blanche
The distinguishing characteristic of a good Chablis is a much prized flinty flavor known in France as pierre a fusil; gunmetal
Wine Selection For Dummies Part 3
So you know your reds and your whites. Lets talk geography!
Most of the table wines you will buy are made from two leading families of grape variations. One is of European origins and the other is native American. Nearly all of the California and other western state wines are made from theEuropean grape varieties. Nearly all of our Eastern wines are made from a relatively few strains of native American grapes and some newly developed hybrids. Heres the breakdown:
Eastern Reds (grape) ranked in order of the principle grape
#1 Isabella
#2Norton
#3Baco
#4Ives
Eastern Whites(grape)
#1Delaware
#2Elvira
#3Diana
#4Catawba
#5Dutchess
#6Iona
#7Vergennes
#8Niagara
Most of the table wines you will buy are made from two leading families of grape variations. One is of European origins and the other is native American. Nearly all of the California and other western state wines are made from theEuropean grape varieties. Nearly all of our Eastern wines are made from a relatively few strains of native American grapes and some newly developed hybrids. Heres the breakdown:
Eastern Reds (grape) ranked in order of the principle grape
#1 Isabella
#2Norton
#3Baco
#4Ives
Eastern Whites(grape)
#1Delaware
#2Elvira
#3Diana
#4Catawba
#5Dutchess
#6Iona
#7Vergennes
#8Niagara
TUESDAY, DECEMBER 14, 2010
Wine Selection for Dummies part 4
The rules that prescribe what wine to serve with what food are simple and based entirely on taste, not form.
Red table wine go best with red meat or game, because their strong tart flavors give the savor of perfection to roast or steak or chop. The more delicate dry white wines go best with white meats and fish.
Here is a more detail breakdown:
oysters=Chablis or Chablis type such as Pinot Blanc, Folle Blanche,and dry Rhine.
soups=dry Sherry or Madeira
fish=any dry white wine,especially Rhine,Chablis or Sauterne, (nothing too sweet)
red meat or game=Burgandy or Claret
fowl=white meat is the same as fish,dark meat either red or white
desserts=any sweet dessert wine. Sauterne or Champagne. The sweetnes or the wine should always exceed that of the dessert.
cheese=Port or Burgandy
nuts=Port
coffee=Brandy in balloon glasses
after dinner=Brandy or Port
Good wine is sensitive.. IT loves tranquillity. It should be disturbed as little as possible in storage and in transit from cellar to wineglass. This is particularly true of red wines and of all old wines. There are 3 simple rules covering the service of more that one wine with a meal:
1)NEVER SERVE A RED WINE BEFORE A WHITE WINE
2)NEVER SERVE A BURGANDY BEFORE A CLARET
3)NEVER SERVE A SWEET WNE BEFORE A DRY WINE
Other bits of wine knowledge include;
Do not serve hors d'oeuvres that have a vinegar base, Jelly and mint are ruinous to the flavor of any wine and finally do not smoke (ever) if you can until after the meal.
Remember your wine has waited long for its solitary hour of justification. And the justification is your own ability to appreciate it.
Wine Sparked Compote
#1) choose a variety of fruit, assorted melon, pears, peaches, nectarines,grapefruit,lemon and oranges all cut and quartered, sprinkle with confectioners sugar, add enough California Port, Muscatel, or sweet Saurterne to half cover fruit. Chill thoroughly, stirring once or twice. serve in dessert glass.
#2)1 large can of pear halves, and 1 large can of sweet black cherries, drained. Place in shallow bowl. Heat enough California Port to almost cover the fruit, add a few stripss of lemon and orange peel and sugar to taste. Heat just to boiling point then cool slightly and pour over the fruit. Chill before serving.
2 tbs cornstarch
few grains salt
1/4 cup sugar
1/4 cup orange juice
1/4cup burgandy wine (or other red dinner wine)
Drain cherries, reserving liquid. Combine cornstarch, salt and sugar. Blend in cherry syrup and orange juice. Bring to boiling stirring constantly until clear and thickened. Stir in burgandy and cherries. Heat slight. Serve warm over firm ice cream . Makes about 3 and 1/2 cups
Adapted from a wine pamphlet from sometime in the 1950's
Adventure into a more exciting way of life with the magic of Champagne!
Not expensive, it is delightfully gay, bubbling with its own natural effervescence.
The ultimate in fragrance, flavor and bouquet.
Champagne has become a revered tradition at important and festive occasions.
Best of all it makes an occasion of any moment...goes with any food,before during or after meal, or without meal!
Choose the type that best suits your taste, and makes your life most joyous!
*Brut is the driest
*Sec is really semi-dry or medium sweet
*Doux(sweet) is the sweetest Champagne of all.
*Pink Champagne, sometimes labeled Rose' or Sparkling Rose', is usually a little less dry than Champagne. It is a wine for luncheons or in the afternoon.
*Sparkling Burgandy is rich bubbling, ruby-red Champagne.
Chill all the sparkling wines well, before serving.
I'll toast to that...."clink"
#2)1 large can of pear halves, and 1 large can of sweet black cherries, drained. Place in shallow bowl. Heat enough California Port to almost cover the fruit, add a few stripss of lemon and orange peel and sugar to taste. Heat just to boiling point then cool slightly and pour over the fruit. Chill before serving.
BURGANDY CHERRY SAUCE
1 can (1pound and 14 ounces) pitted dark sweet cherries2 tbs cornstarch
few grains salt
1/4 cup sugar
1/4 cup orange juice
1/4cup burgandy wine (or other red dinner wine)
Drain cherries, reserving liquid. Combine cornstarch, salt and sugar. Blend in cherry syrup and orange juice. Bring to boiling stirring constantly until clear and thickened. Stir in burgandy and cherries. Heat slight. Serve warm over firm ice cream . Makes about 3 and 1/2 cups
WEDNESDAY, FEBRUARY 23, 2011
The Magic of Champagne
Adventure into a more exciting way of life with the magic of Champagne!
Not expensive, it is delightfully gay, bubbling with its own natural effervescence.
The ultimate in fragrance, flavor and bouquet.
Champagne has become a revered tradition at important and festive occasions.
Best of all it makes an occasion of any moment...goes with any food,before during or after meal, or without meal!
Choose the type that best suits your taste, and makes your life most joyous!
*Brut is the driest
*Sec is really semi-dry or medium sweet
*Doux(sweet) is the sweetest Champagne of all.
*Pink Champagne, sometimes labeled Rose' or Sparkling Rose', is usually a little less dry than Champagne. It is a wine for luncheons or in the afternoon.
*Sparkling Burgandy is rich bubbling, ruby-red Champagne.
Chill all the sparkling wines well, before serving.
I'll toast to that...."clink"
1 comment:
i am going to love visiting your blog often!!!! thank you so much for your thoughtful words at mangiabella - it really is these types of things that God uses to refine us! have a glorious day sweet bella!!
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