Tasting Wine

Written by admin

Continued from page 1
Second,repparttar color is influenced byrepparttar 113080 climatic conditions. A hot summer and dry fall result in ripe grapes, with a dark, intense color. A cold summer and rainy fall will produce undeveloped grapes with a lighter color. Third, wine-making practices also have an influence onrepparttar 113081 color of wine. For red wine,repparttar 113082 grapes are fermented withrepparttar 113083 skin. Sincerepparttar 113084 coloring agents are inrepparttar 113085 grape skin, and not inrepparttar 113086 juice,repparttar 113087 longerrepparttar 113088 process of maceration, i.e.repparttar 113089 longerrepparttar 113090 skin stays withrepparttar 113091 juice,repparttar 113092 darkerrepparttar 113093 wine color will be. Fourth,repparttar 113094 process of wine aging also has an influence onrepparttar 113095 color of wine. The young red wines are rich in coloring agents and that makes their color denser and fuller. Inrepparttar 113096 course of time chemical reactions take place inrepparttar 113097 bottle and sediment is formed atrepparttar 113098 bottom. The wine’s color gets lighter and is often described as brick or amber. Let’s go through an example: you pour yourself a glass of red wine and after carefully observing it, you notice a full granite color, good density, and not so good transparency. What conclusions can you draw? Well, you can safely say thatrepparttar 113099 wine is: - from cabernet sauvignon grapes; - from a Southern region; - relatively young; - from a good yield; - thatrepparttar 113100 wine-maker has gone for a good long maceration. If you knowrepparttar 113101 wine, compare what you know with what you see: mayberepparttar 113102 wine has a very full color andrepparttar 113103 yield has been bad – this speaks of a good wine-making technique; or mayberepparttar 113104 wine is too pale for its age – this speaks for undeveloped grape or poor wine-making technique.


Helen's Pan Fried Seabass

Written by Helen Porter

Continued from page 1

Meanwhile take an oven dish, addrepparttar asparagus and spring onions. Cover with 6 tablespoons of oil, a few dashes of balsamic oil andrepparttar 113079 crushed garlic clove (add 3 if you really like garlic!) This will need to cook inrepparttar 113080 oven at 170 degrees for approx. 15-18mins until tender.

The sea-bass will take around 8-12 minutes to cook so halfway through cooking repparttar 113081 above putrepparttar 113082 fish into a hot pan then turn downrepparttar 113083 heat to medium. Takerepparttar 113084 butter fromrepparttar 113085 freezer and put two 1 cm circles on each fillet.

Buildrepparttar 113086 dish! Put 4 asparagus tips onrepparttar 113087 bottom with a drizzle ofrepparttar 113088 olive, balsamic and garlic oils. Now build uprepparttar 113089 layers of vegetables as follows:- spring onions red peppers courgettes

On top of this veggie stack, placerepparttar 113090 seabass and add 1cm ofrepparttar 113091 butter for presentation. The fish should still be warm andrepparttar 113092 butter should be melting

This dish can be served with any ofrepparttar 113093 following:

Basil mash potato - see Helens Recipe for rustic mash and simply add butter and chopped basil with a little cream.

Pak/Bok Choy with soy sauce works well. Serve with a chilled white wine - a Sancerre works well with this!

Helen Porter, cooks it up exclusively for www.helensrecipes.com

    <Back to Page 1
ImproveHomeLife.com © 2005
Terms of Use