The dish [ March 12th, 2010 ] Posted in » Helen Austyn
Call me old fashioned.
There is something about the tradition and ritual of wine that I find oddly comforting.
I almost never come across a robust dry sherry by the glass in a restaurant unless, of course, it’s a Spanish restaurant but when I do I can hardly resist. This is a superb aperitif, but one that is hardly appreciated any more in this chardonnay-laden world.
The Domecq dry Manzanilla sherry recently crossed my desk, which reminded me of my passion for the dry sherries. Both the Domecq Manzanilla and “La Ina” (a dry fino) retail for about $15 a bottle. Try them with roasted almonds or Sevilla olives.
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Any wine is a product of fermented juice of various fruits and fruit. Wines are classified in many ways affecting both the physical properties of wine, and with the qualitative characteristics.
The skin of grapes and derived from it during fermentation tannins, pigments and aromatic substances are paramount in the creation of red wine. During the fermentation, and often after its completion, is the extraction of poly phenols. The art of creating red wine - to make this process efficient and on time to stop him. As for the white varieties, an important criterion for the maturity of red grapes is the level of sugar and acids in berries, as well as the quantity and quality of tannins in their skin and bones.
Malcolm Kushner has done the often too stuffy world of wine a favor by writing the long awaited book “Vintage Humor for Wine Lovers.” To this point, wine humor was generally limited to an occasional cartoon in The New Yorker, too often about a wine snob.