Miss Nancy’s Shrimp ‘n Grits I’m the luckiest guy in the world. Every husband says that, but I’m empirically correct—no one makes shrimp and grits like Bridget (except for her mother, Nancy, who wrote this recipe): Grits: 1 14-ounce can of chicken broth (or 1 and 3/4 cups homemade) 1 cup milk 1/2 tsp. salt 1 cup grits 3 ounces shredded cheddar cheese 1/4 cup grated Parmesan cheese 1/2 tsp. Louisiana hot sauce 1/4 tsp. ground black pepper Preparation: 1. Bring chicken broth, salt, milk and 1 1/3 cups of water to a boil. Stir in grits and reduce heat to low, cooking the grits until thick, approximately 10 minutes. 2. Stir in cheese, hot sauce and pepper until melted and incorporated. Remove from heat and plate, topped with shrimp mixture (below). Shrimp Mixture: 2 slices of bacon 2 tsp. vegetable oil 1-2 lbs. peeled and cleaned uncooked shrimp 1/2 cup chopped green onions 1/8 tsp. salt 2 gar
Jochen Ratzenberger riddling his single-vineyard sparkling wine - Bacharacher Sekt This is about eight minutes long, and worth the watch. Here’s Greg explaining how hand-made Champagne Method sparkling wine is produced, whether in Champagne itself or in all the various areas that produce sparkling wine using this traditional technique.
polyoxyethylene 40 monostearate…looks appetizing… The following is offered without a whole lot of comment–well, here and there I may have added a comment. This is a by no means comprehensive list of ATF approved chemicals and processes allowed in U.S. "industrial" wine production: polyoxyethylene 40 monostearate (I think that's what the formula above is about. I'll have to ask Greg's daughter. She knows these things) dimethyldicarbonate diacetyl (gives your cheap Chardonnay its "buttery" flavor - and Orville Redenbacher popcorn its flavor) silicon dioxide dimethylpoly-siloxane sorbitan monostearategyceryl mono-oleategyceral dioleate (nothin' says "love" like an oleate, and a DI-OLEATE is even more special) copper sulfate calcium carbonate ascorbic acid erythorbic acid ammonium phosphate [mono- and dibasic] (I prefer the mono, but, you know, thats just "how I roll") gum arabic dimethyl dicarbonate catalase ce
Pacherenc du Vic-Bihl Sec from Château Viella – and a perfect pairing It had been been a long time since we’d been able to bring in one of the great white wines of the Southwest of France. We missed them, but Alain Bortolussi at Château Viella finally had enough for us to bring in a small amount of his dry, (say it with me now), Pacherenc du Vic-Bihl. If you’ve never experienced wine like this, it’s a revelation. The most important indigenous white grapes of the Southwest in appellations such as Pacherenc, Irouleguy, and Jurançon include Gros Manseng, Arrufiat, and Petit Manseng, all grown to varying degrees depending on local preferences. They are a “Basque” tradition.
Treating esca, organically, Here's Greg Moore and Peter Fischer of Château Revelette discussing the importance of organic farming in winegrowing. It's a good thing to let some weeds and wildflowers to grow among your vines - this attracts other life to the vineyards, helping to maintain balance. It's also a good idea to cut these weeds and flowers so that they can return natural nutrients to the soil.
Wil Franklin is a Moore Brothers alum, with the reputation as the finest producer in Humboldt County, California. He has given us permission to republish his pieces from The Courtier. One of the most perplexing characteristics of wine is “sweet vs. dry”. I have often heard friends say they don’t drink white wine because it’s too sweet, yet they like late harvest red Zinfandel that is sweet. Others tell me they don’t like red wine because it’s too dry, but then turn around and drink an even drier white wine. What’s at the root of these perplexing contradictions that keep some people from even considering half of all wines? Clearly the words dry and sweet mean different things to different people. To make all this more understandable, I’ll put on my winemaker’s hat and explain the actual, technical meanings behind the terms. First, dry does not mean the puckering sensation felt in the mouth when quaffing a high acid white wine – that’s tartness. Second, dry is not the tactile, chalk
The sun had just set. Fireflies coming out. The nightime shadows not quite overtaking the view. Evening in San Pancrazio, staying at the Corzano e Paterno agriturismo.The sheep are still speaking to one another in the fields. My wife's arms around me. Life is good. If you’re heading to Tuscany, stay here. Fall in love again. - DM
The free wine preservation kit Yessiree bob! Your own FREE WINE PRESERVATION KIT right here! No kidding. After all these years, these empty (and resealable) glass bottles are the best way I've found to preserve wine. Ideally, you want to fill them to the brim before sealing, and I recommend you slap a quick label on, so you know what you've got in the fridge. The glass, resealable 10oz. club soda bottles are particularly helpful (we'll probably see a spike in sales at Wegman’s:), but I've used all manner, including empty Orangina bottles. I also get the empty green bottles with corks at places like Sur la Table, but I'd bet they're somewhere on amazon (what isn’t available there). These will keep your wine fresh (in the fridge – for a week or so), and beat anything else, including expensive “inert gas” kits and Vacu-Vins (which pull out more than just oxygen). Just fill 'em to the brim and seal them up. Best of all, they're free to use over and over. -DM