By Oz Clarke, Margaret Rand
Grapes & Wines is the main to having fun with glossy wine.
Approaching wine via grapes is in track with the best way shoppers now imagine and find out about wine.
Most wines, specially these from the Americas, Australasia and South Africa, are actually offered less than the identify of the grape sort used instead of less than the outdated eu procedure of castle and appellation identify.
You're status in a wine store and spot bottles categorised Aglianico or Tannat. are you aware what they're? Garnatxa sounds well-known and it truly is because it is the Basque identify of the preferred Grenache grape yet how are you aware this? You've heard of Carmenere from Chile and possibly acquired the wine yet do you know it truly is an outdated old Bordeaux type?
This is the right publication that will help you discover extra concerning the world's most sensible vintage grapes, from Cabernet Sauvignon to Zinfandel - the historical past, the locations, the folks, the wine types and the flavours are coated intimately. it's also simply the booklet for dipping into as you come back throughout an surprising grape sort. Grapes & Wines has been completely revised and up to date.
Read or Download Grapes & Wines: A Comprehensive Guide to Varieties and Flavours PDF
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Extra info for Grapes & Wines: A Comprehensive Guide to Varieties and Flavours
Slice salmon very thinly, at a diagonal, and lay in a glass pan or plate. In a small bowl, whisk together lemon juice, oil, and toasted fennel seeds. Add dill and pour half of mixture over sliced salmon. Cover and refrigerate for up to 3 hours to marinate. The salmon should change color from bright red to pale pink. Toss remaining marinade with greens. Season with salt and pepper. Add to plate of marinated salmon, and garnish with thinly sliced fennel and red onion. This Niçoise uses salmon instead of the traditional tuna.
Spoon salsa onto each mussel and place on platter. Sprinkle with Parmesan cheese. Jalapeño Prawns This is a very simple yet tasty starter that I learned at the Avenue Grill restaurant, where I started my culinary apprenticeship. Makes 4 servings 20 large whole prawns 1 cup (250 mL) all-purpose flour 1 tsp salt 1 tsp ground black pepper 1 fresh jalapeño pepper, chopped and seeded 1 tbsp canola oil ¼ cup (60 mL) white wine 2 tbsp fresh lime juice 2 tbsp butter, softened ¼ cup (60 mL) minced fresh cilantro, for garnish Remove heads from prawns, then clean and devein.
This Niçoise uses salmon instead of the traditional tuna. Makes 4 servings ½ lb (250 g) baby new potatoes 1 cup (250 mL) chopped green beans 4 4-oz (460-g) poached salmon fillets (p. 113) 4 cups (1 L) court bouillon (p. 22) ½ lb (250 g) mixed baby greens ¼ cup (60 mL) artichokes, cooked and quartered (with bristly “choke” section removed), or canned ½ cup (125 mL) halved cherry tomatoes ¼ cup (60 mL) pitted black olives 4 eggs, hard-boiled, sliced into quarters Vinaigrette ¼8 cup (30 mL) white wine vinegar 2 tsp Dijon mustard 1 garlic clove, minced 1 shallot, finely chopped ½ cup (125 mL) canola oil 1 tsp honey 58 Modern Native Feasts In a large pot, boil or steam potatoes for about 15–20 minutes, until tender.