maria lorraine's Profile

Title Last Reply

Girls Weekend Wine Etiquette

Yep, have your friends sign up for wine nights too, just as for meals.

"Tuesday: Chris, Sarah and Yvonne will bring wine. Recommendations: $20 to $30 bottle, work with your wine store for suggestions, bring enough for 10 women."

2 days ago
maria lorraine in Wine
1

Anyone been to Carneros Inn for lunch lately?

You might have more luck searching for Boon Fly Cafe or Farm.

Much difference in Carnaroli or Vialone rice brands? Any preferences?

Thank you, Pollodigomma. I have searched out the Acquerello carnaroli. Found good prices on Amazon.

Appreciate all your tips and help.

Mar 30, 2015
maria lorraine in General Topics

Bread Baking Conundrum

Two things I'd guess:

Looks like you haven't formed a gluten cloak, or a sturdy enough one. Please research how to do this. When you have a tight gluten cloak, you won't get that splitting on the side.

As others have said, slash the top. You need to control where the bread will split, and it will surely split with the "oven spring" that comes from the heat when the bread is first placed into the oven. Use a sharp knife or a single-edged razor blade, to slash it on the top, pre-emptively giving the bread a place to "split."

Try those things first, before changing anything about your oven.

Mar 26, 2015
maria lorraine in Home Cooking

What are you baking these days? July, 2012 [old]

Came to this from another thread (the one on what to do with the extra batter when reducing the bundt pan size)....

and I have to say, that's the prettiest food photo I've seen in a long time. Wow!

And I love the tip on the almond paste cubes. Extremely well done, Caitlin!

2 wine pairing questions

Love your Chowhound handle, BTW. I know where you got it from!

Mar 26, 2015
maria lorraine in Wine

2 wine pairing questions

Yep, in agreement with zin1953 on #1.

In regards to #2, I taste the food by itself. I taste the wine by itself. Then I taste the two together. Only then can you get a read on how the food and wine change when combined. What you hope for is something new, a brand new third flavor (or flavors) that only emerge when the food and wine are mixed together.

Mar 26, 2015
maria lorraine in Wine
1

Much difference in Carnaroli or Vialone rice brands? Any preferences?

Yet another nuance: aged risotto rice.
Never had considered this before -- thank you.

Mar 25, 2015
maria lorraine in General Topics

3 drinks, up at 3am, why?

If you're not awakened during the night after consuming NZ/AU bubbly, then I'd wager that the carbon dioxide in the bubbly is partly/mostly the reason. We metabolize wine with CO2 quite differently from still wines.

Mar 24, 2015
maria lorraine in Not About Food

Best ways to preserve an open bottle of wine

100% argon, or close to it as you can get, is really the way to go if you choose gas. CO2 and N don't provide a lot of help preserving wine.

Small lab bottles (glass jars with lids) work well also, but
the trick is to fill any jar you use to the very tippy-top, and then cap. No ullage, no air. Refrigerate after capping. Helps to have jars in assorted sizes that can accommodate whatever quantity of wine you have left over. They don't have to be fancy jara -- jelly jars or baby food jars will do, but I prefer a cap with a plastic liner to avoid the metal lid interacting with the acid in the wine.

Freezing works remarkably well, too. Try it. Do it all the time.

Mar 19, 2015
maria lorraine in Wine

Success! Homemade “Fage” Yogurt! Easy! Cheap!

The powdered milk still works great. Be sure to stir it a lot when you add it. I like the thickness of it -- stands up to juicy berries and fruit.

Mar 19, 2015
maria lorraine in Home Cooking

Creme de Lys VS Belcreme de Lys, info please

Precisely. And the answer Sherri received was so inadequate, not at all being a friend to the consumer.

Mar 10, 2015
maria lorraine in Wine

Caramel sauce

You used beet sugar instead of cane sugar.

The same thing will happen with icing.

More info:

http://www.sfgate.com/news/article/SU...

Mar 08, 2015
maria lorraine in Home Cooking

Berkeley: Current favorites for flavors and ambience?

We went to Corso. Loved it. Enjoyed the salumi platter, very flavorful and with a variety of textures, We shared the risotto with truffle, and the branzino, a whole fish perfectly seasoned and grilled. Service was friendly and attentive. Very impressed with the staff here.

Thanks for all your help with suggestions.

"Cork brings beneficial phenolics to wine," says cork producer

Apparently, I'm not communicating well. The Champagne crown caps *do* leak (well documented), and your cider crown caps do not. This discussion is not important, and OT, so never mind. Glad you're making cider, tho.

Mar 01, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

Just asking if you duplicate methode traditionelle's yeast and sugar quantities for in-bottle fermentation on your cider. To see if the stresses on your crown cap are the same as on the Champagne bottle, since you said your crown caps do not leak when Champagne's crown caps do. If I've understood you correctly, you've explained why -- you're not doing methode traditionelle and creating the same amount of stress on the cap.

Wasn't a question about RS, since the amount of yeast added to the Champagne bottle before the crown cap is put on is calculated to be totally spent (thus the wine is dry) during the in-bottle fermentation period.

Mar 01, 2015
maria lorraine in Wine

Making yogurt without using commercial yogurt or starter

Would love to read some scientific references that delineate the specific bacteria on chili stems to see if any of those are in the family of yogurt bacteria/microorganisms. I've gone digging through the databases, and haven't found it. Would also love to read that after metabolizing non-lactose sugars the bacteria are able to metabolize lactose.

"Cork brings beneficial phenolics to wine," says cork producer

I think every winery has to make a call on what closure best serves the wine's color (red, white) and flavor profile, demographic, brand image and predicted drinking window. Can change with each variable.

Feb 27, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

Just wondering, Kaleo, if you've added the same amount of Champagne yeast and sugar to filled bottles of cider before capping.

If you're curious about the leakage, there's a fair amount of info out there. I've seen the caps decay from acidity firsthand (and thus leak).

Feb 27, 2015
maria lorraine in Wine

Difficulty Handling Chayotes

It's the Cucurbitaceae allergy.

http://www.allergymate.com/cucurbitac...

Feb 27, 2015
maria lorraine in General Topics

"Cork brings beneficial phenolics to wine," says cork producer

That *is* great you make and cap ciders. Lovely.

What's the longest time you've had your bottles under pressure? Are they 750s? Is the pH the same as Champagne?

Feb 26, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

Aren't we talking about crown caps and not screwcaps?

From my understanding, the membranes in screwcaps have greatly improved but still aren't 100%. Jury is still out on aging wines with them.

Feb 26, 2015
maria lorraine in Wine

Creme de Lys VS Belcreme de Lys, info please

Thanks for the followup. You might provide some feedback on the bottle with the new name. Nicely put, of course.

Feb 26, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

If the crown caps leak, my guess is that the wine that is left in the bottle goes flat (gas escapes). At that point, oxygen enters the bottle, and oxidation happens. Bear in mind that DP says oxidation happens with the traditional cork closure also.

If the cap hasn't leaked, what I've heard/read is that reductive aromas/flavors develop and worsen over time.

Feb 26, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

I've read industry discussions on problems with crown cap closures used on Champagne/sparkling wine. Gets worse over time. Just like the reduction problem, which is also a factor.

Prevaricating? Well, maybe deliberately obfuscating, or saying the best thing to maintain an iconic brand image. No winery, especially one as prestigious as Dom Perignon, likes to admit to quality control errors. The idea that Dom Perignon is launching a new aging paradigm -- "plenitudes" -- what the "P" in P2 and P3 refer to, means they may be very careful in their language.

Feb 25, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

Yes. I went digging for them. IIRC, you can request (for free) the full text of the articles if the abstracts don't give you enough info. Cabral's previous articles on cork phenolics are easy to find.

Feb 25, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

One thing I forgot to mention: crown caps leak over time. They also degrade, probably from acidity. Having the wine leak out of the bottle really gets in the way of "freshness and vibrancy."

Feb 25, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

Speaking of the Champagne cork vs. crown cap issue:

Have you heard about Duval-Leroy's Clos des Bouveries experiment with the Maestro "crown cap" closure vs. the cork closure? The Maestro came out on top in many discussions. Would love to try myself.

You know, the language used by DP is ambiguous -- what do "freshness and vibrancy" really refer to? Retention of dissolved gases? Acidity? What? We need to know how these words are being defined in order to evaluate what is being measured.

What I suspect "freshness and vibrancy" refer to -- and this has come up previously in Champagne crown cap vs. cork closure discussions -- is that after 12 to 15 years for the P2, or especially, after 20 years for the P3, the reductive faults from the crown cap really emerge.

DP does admit the cork closure also has substantial issues. A good number, comparatively, of the P2 and P3 bottles are discarded because of oxidation -- that's why each bottle is hand-disgorged and tasted before release.

Even if the crown cap were superior in organoleptic evaluations of Champagne (subjunctive contrary to fact), the Champagne cork will not go away -- because of aesthetics, the "pop," tradition, the ongoing perception that higher-quality wines are closed with corks -- lots of things.

Feb 25, 2015
maria lorraine in Wine

wine suggestions to go with a salmon pie

The preparation of salmon determines the wine pairing. The trick is to match the flavor intensity of the dish to the flavor intensity of the wine, so they're in balance. This preparation closely resembles a poached salmon in intensity, which takes a white. Grilled salmon, in contrast, because of the smoke and char, normally pairs to a red with the weight of Pinot Noir. I would have gone with a white: Savennieres, Gavi, Pinot Gris, Erbaluce, or Champagne.

Feb 25, 2015
maria lorraine in Wine

"Cork brings beneficial phenolics to wine," says cork producer

<< Not to quibble, but all we have to go on is a 319-word magazine article *about* his work, which has yet to be published.>>

You don't think the only thing I've read about this is that 319-word article, do you? Au contraire. I've read around 20 scientific articles on this very thing, including articles written previously by Cabral (he was one of the authors) to articles penned by other phenolic scientists on the very same subject. I linked to several of them above. In addition, I've attended at least two seminars led by Cabral on cork, and have spoken with him personally a handful of times. I didn't just fall of the turnip truck.

Feb 25, 2015
maria lorraine in Wine