What is Corked Wine?Written by Neil Best
Keeping a wine bottle sealed is probably most important factor when it comes to maintaining a good wine.A cork is essential, as it keeps oxygen out of wine bottle. If a bottle of wine is not airtight then it may become oxidized and undrinkable Traditionally, only corks worth considering were those actually made of cork. Recently, however, many wine experts have recognized that cork may actually cause more problems than it solves. Cork, due to its malleable nature may have imperfections; these can result in seal of bottle not being as airtight as it could be and wine being spoilt. In an attempt to avoid this problem, modern cork manufacturers may treat cork with a chemical called TVA. Unfortunately, this chemical can cause wine to taste and smell a little damp and musty. Having said this, cork is able to expand to fully fill neck of bottle, which therefore, still makes it preferred option for special wines that need to be stored, over a long period of time. Plastic corks are becoming increasing popular, of late. One of main problems associated with traditional corks is that wine becomes 'corked'. Plastic corks prevent this occurring. Great! I hear you say. However, there can be minor irritations with plastic corks. A plastic cork can sometimes be difficult to extract from bottle and virtually impossible to fit back into a half drunk bottle. Another recent development is widespread use of screw-top bottles. Until recently, this type of seal was used for only cheapest of wines. Wine producers across globe are now recognizing benefits that screw tops provide. This type of seal ensures that wine is kept fresh; there is no chance of wine becoming 'corked' and bottle can be easily resealed. In reality, only reason that screw tops are not more popular is because of ingrained snobbery associated with this method of sealing a bottle.
| | Swordfish, how to buy, store, cook and enjoy it.Written by Ruth Polak
Swordfish belongs to group of fish that have recently become more appreciated for their contribution of omega-3 essential oils to diet. These fats, which have to be provided by diet, have now been shown to have a host of health giving benefits including combatting rheumatoid arthritis, heart attacks, high blood pressure, clogged arteries, psoriasis, asthma, inflammatory bowel disease, multilple sclerosis and even mirgraine headaches. Doctors and nutritionists now recommend three portions of fatty fish per week to get full health giving benefits. Other fish which are also beneficial include, tuna, salmon, mackeral, sardines and boquerones. Swordfish is found in both Atlantic Ocean and Mediterranean Sea and forms quite a large part of Mediterranean Diet, which is said to be so healthful.Swordfish- Buying and Storing. When buying swordfish pick fish that is a white to pinkish-beige, if it is tinged with brown it is a sign of an off flavour.Swordfish does have a dark meat, along with white, but this should be cherry red not brown. As with all fish it is best eaten on day of purchase but if you need to store it then first wash and pat it dry before placing on a cake rack over a shallow pan filled with crushed ice and refrigerate. All fish deteriorates if allowed to sit in its' own juice.It will store well like this for up tp 2 days. Swordfish can be frozen for up to 2 months but be sure to defrost slowly and thoroughly before cooking. Swordfish- Preparation and Cooking. The secret to successful swordfish cookery is not to overcook it.Whichever cooking method you use your swordfish will be cooked when its flesh becomes opaque yet is still moist on inside. It is best to cook skinless fillets, steaks or chunks as skin is tough and strong tasting.
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