maria lorraine's Profile

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Howell and Spring Mountain Wineries

There's a huge difference in quality between Anderson Valley wines and Spring Mountain wines.
The quality is Anderson Valley is very spotty (have recently tasted up and down the valley), though the stickies are quite good. Spring Mountain, on the other hand, is full of delicious perfectly crafted reds, with wonderful acidity and a refreshing quality. A wonderful place. Some good white also. Not to miss, IMO.

I'd get the local 411 on the glass beach action since it likely with be a whole lot of nuttin' for the long drive north. For god's sake, don't cancel Spring Mountain for that. Catch a piece of the ocean elsewhere.

And I'd certainly choose the Spring Mountain District over the the Howell Mountain District (for flavor, quality, acidity, structure), but both are worthy visits. But Howell Mountain has many good offerings.

Wine pairing -- beef cheeks goulash

Very good follow-up. Thank you. Hope you had fun with the meal and wines.

Apr 20, 2015
maria lorraine in Wine

Wine question - Napa Gamay

That was a wonderful reply, Jason/zin1953.
Loved the winding story.

Apr 19, 2015
maria lorraine in Wine

Why is no one buying Sauternes?

Well, I'm certainly doing my part.

Apr 18, 2015
maria lorraine in Wine
1

Sonoma County Egg Hunt: I Brake for Fresh Farm Eggs

I've bought from them in the last six months, but perhaps I got lucky. Love the "girls."

WHO MAKES KIRKLAND / COSTCO WINES?

I don't understand this either. The people buying the grapes decide how the grapes are grown and harvested. The strategy for growing is decided far ahead of the growing season. The grapegrower follows that strategy and specific orders. That's it.

Apr 14, 2015
maria lorraine in Wine

Carneros (Napa) Tasting and Snacking Tips

Carrie is right about the di Rosa.

Here is another thread on the Carneros District that is very helpful. Lots of good tips all the way through.

http://chowhound.chow.com/topics/837875

Wine pairing -- beef cheeks goulash

Try all the wines with the goulash -- if you can, use separate glasses for each so you can go back and forth between the pairings. I think the non-tannic reds may be surprising, but there's no telling with that amount of caraway. (Seems like a lot, no?). Remember to try the food separately, and each of the wines separately, and then to mix the two together in your mouth to discover how they meld or if the two together form a third flavor.

Apr 13, 2015
maria lorraine in Wine

What's the healthiest oil for deep frying?

Not safe, because of the potential for botulism.

Apr 13, 2015
maria lorraine in General Topics

how long in a barrel?

I'd call the winemaker Craig Becker at 707-967-8414, and ask him.

Apr 11, 2015
maria lorraine in Wine
1

Supertasters Unite!

The term "supertaster" is not used in science. Again, it was made up as a joke in Bartoshuk's lab. The prefix "super" is not used in science. "Hyper-" yes.

The "tests" you refer to, like PROP strips? (Thiorea.) It only tests for one substance, not overall taste acuity. Thinking that sensitivity to one substance, or to several bitter substances, connotes overall sensitivity (being a "supertaster") is a fallacy. Medical databases and Google Scholar are your friends here.

Apr 11, 2015
maria lorraine in Not About Food

Supertasters Unite!

Are you speaking to me?

Most aversions to bitter compounds are the result of specific genetic sequences.

The cilantro-soap perception, rather than a more pleasant perception, is also hard-wired, and I have previously written about that in this thread and elsewhere on Chowhound.

"Supertaster" is a pop-culture term, BTW; the word was mad up as a joke in a taste lab, and it has no basis in science to describe someone who has a hyperacuity or selective sensitivity for one or more compounds.

Similarly, someone can have taste or perceptual deficits, certain compounds that they cannot smell or taste (anosmias or hypogeusias).

We each have a mix of these sensitivities and deficits. If someone is sensitive to some compounds, is should not be assumed they are sensitive to all compounds, which seems to be the fallacy behind thinking supertasters have greater acuity overall in perceiving tastes. There *are* some people with overall enhanced perceptual smell and taste acuity -- hypernosmias or hyperguesias -- because of physiology/hard-wiring, or training, or both.

There's a great deal of current scientific info on sensory perception (what causes us to perceive things certain ways), and some fascinating discoveries have been made in the last six months. The regular internet, unfortunately, is full of greatly inaccurate "pop-culture" information on "supertasters." You can find quality information in the medical databases and on Google Scholar, if you use the correct search terms.

Apr 10, 2015
maria lorraine in Not About Food

Wine for Salmon With Anchovy-Garlic Butter??

Bill Hunt is sorely missed. He is a gentleman and informed wine drinker. His last post was more than a year ago.

Apr 09, 2015
maria lorraine in Wine

2 wine pairing questions

Precisely. What happens with this combo is that new flavors are formed, that didn't exist before they were all combined.

My first a-ha moment was very much the same, but in my case, it was Roquefort, apricot preserves, and three different Sauternes. My life would be forever changed after I tried the progression Sunshine writes about.

Apr 03, 2015
maria lorraine in Wine

2 wine pairing questions

"...and the wine is bottled poetry."

Robert Louis Stevenson, The Silverado Squatters, 1883

Apr 02, 2015
maria lorraine in Wine
1

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."

Mar 30, 2015
maria lorraine in Wine
1

Anyone been to Carneros Inn for lunch lately? [Napa]

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