Serving wine needs to be done at the right temperature, like serving white wines with more of chill and red wines at more of a room temperature setting to keep the acidity at bay. Avoid changing the characteristics of wine like making a red feel tonic or white wine tasting flabby with advice from a wine connoisseur in this free video on wines.
Duration : 0:5:0
I’m going way overboard with Martha Stewart’ goose recipe. It call for 1/2 cup of dry white wine for gravy. I’ve never cooked with wine before and I know there’s somebody that knows how. Please help, It’s my first Thanksgiving without my mom and my sisters fiance. I want to do it right. I’ve never cooked for her before. Many thanks!
Chardonnay
Sauvignon Blanc
Pinot Grigio (Pinot Gris)
(among others)
DON’t use Reisling … that’s sweet! Dry means NOT sweet.
Don’t use vermouth, either. It’s useful for cooking but if a recipe specifically says “dry white wine” it won’t taste right if you use something different.
Where to find it? Depends. Does your grocery store sell wine? Some do, some don’t. If yours doesn’t, go to a liquor store.
Also, don’t use that nasty stuff called “cooking wine” … it’s just salty acid. Don’t cook with it if you wouldn’t drink it.
I opened a bottle of white wine on Tuesday 9th December. I put it straight back into the fridge afterwards and haven't touched it since. It has a screw cap and not a cork. There is still almost half the bottle left and I just wondered if it would still be ok to drink it? Thanks for your answers in advance.
Red and white wines behave differently. A red actually continues to age after it's bottled, which is why some bottles of red are at their best in a year (or two or ten) after bottling. There are still some active yeasts in bottled reds, which contribute to "maturing".
Whites, on the other hand, are cask- or barrel-aged, and THEN bottled. They don't change significantly after bottling (unless they're subject to high heat, or something that could alter the flavor). Your bottle of white should technically last forever, since it's in a closed container and refrigerated. Since it has a screw-on cap, not a cork, it can't take on flavors or odors from your fridge (like onion or tuna or whatever).
But if for some reason you still don't feel comfortable drinking it after a few weeks, you can still use it in cooking.
This is a wine interactive TV show all about the wine world. The shows will run every 7 to 10 days and your e-mails will direct the show. This is an excellent way to expand your knowledge and learn about wine. How wine is made throughout the worldwide regions, as well as our home state of New York in the Finger Lakes.
Duration : 0:3:7
Hey everyone, just wanted to upload this video quickly b4 I head out for NY, but check out this vid! These little slip ons were only $10 for 4, and they have a really nice shape, don’t fall off, and protect nicely, and FREE shipping from Hong Kong! Not bad, huh? Check them out, sweet cases and almost as good as the SGP Ultra Thin. Peace and Happy Holidays! Stay tuned for more!
PS: If you want to check them out from where I bought them, here’s the link: http://shop.ebay.ca/merchant/4ushop365. And I’m selling my iPod Photo 20GB on ebay. Go check it out at: http://shop.ebay.ca/merchant/brodkin_18. Thanks everyone, Happy Holidays!
Duration : 0:7:24
And it’s from one of Germany’s top chefs!
Turbot and salmon roulade in herbs
(Serves 4)
Recipe from Dieter Müller at the Lerbach Schlosshotel near Cologne.
Ingredients:
400g turbot filet
120g salmon filet
50g herbs, finely chopped (parsley, chervil, tarragon, basil, thyme)
Fish paste:
50g turbot off-cuts, refrigerated
5cl lightly frozen cream
1 tablespoon chopped herbs
Lentils:
60g green lentils
60g red lentils
60 yellow lentils
1 tablespoon olive oil
1 tablespoon chopped shallots
2cl fish stock
20g cubed butter
White balsamic
Freshly milled salt and pepper
Sauce:
1cl fish stock
8cl cream
20g cubed butter
2cl lemon olive oil
2cl Noilly Prat
2cl white wine
1/1 teaspoon cornflour
2 tablespoons violet mustard
Freshly milled salt and pepper
Instructions:
Slice the turbot filet into two portions, approximately 14cm x 12cm and 5cm thick. To make the paste, put the fish off-cuts, the herbs and a pinch of salt into a blender. Add the lightly frozen cream and blend to a glossy, green paste. Add the lemon and season with salt and pepper. Place the turbot filets onto the cling film, season with salt and pepper and spread a thin layer of paste on top. Slice the salmon fillet into finger-sized strips, season and arrange them on the turbot. Roll the fish filets together, and roll in the herbs. Wrap in cling film and aluminum foil. Twist the ends tight to seal the parcel. Simmer in water for seven minutes and then allow to rest for three minutes. For the sauce, reduce the Noilly Prat and the white wine in a pan. Add the fish stock and cream, and reduce again slightly. Stir in some cornflour to thicken if desired. Add the lemon olive oil and the butter, strain and season with salt and pepper. Mix in the mustard. Prepare the lentils a day ahead by soaking them in water. Heat up some olive oil in a sauteuse pan and fry the shallots. Add the green lentils and the fish stock and cook for three minutes. Add the cold butter to thicken, then add the red and yellow lentils and cook for just two minutes to retain the colour. Add a dash of white balsamic, and season to taste.
To serve:
Split the lentils between four plates. Roll out the turbot roulade and slice, then arrange on top of the lentils. Froth up the mustard sauce and drizzle around the plate.
Duration : 0:4:1
Gary Vaynerchuk visits Arizona and tapes an episode with one of the most requested guests to appear on the Thunder Show - Maynard James Keenan he also is wowed by the knowledge and passion of winemaker Eric Glomski.
Duration : 0:29:24
I am making shrimp scampi and am just going to Meijer for the ingredients, what is a good white wine to get for the dish that is inexpensive and available at a grocery store?
For shrimp scampi, it’s good to use a light-bodied wine (since it’s fish). Whatever pinot grigio is on sale is usually suitable enough for me…plus you can drink the leftovers at dinner.
Dreamboat Annie Live 2007
Host Omar Suarez discusses the white wine spritzer.