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Flambé is a technique where alcohol, such as brandy, is poured on top of a dish and then ignited to create a visual presentation. [3]A variation of the flambé tradition is employed in Japanese teppanyaki restaurants where a spirit is poured onto the griddle and then lit, providing both a dramatic start to the cooking, and a residue on the griddle which indicates to the chef which parts of ...
Tannins are a natural preservative in wine. Un-aged wines with high tannin content can be less palatable than wines with a lower level of tannins. Tannins can be described as leaving a dry and puckered feeling with a "furriness" in the mouth that can be compared to a stewed tea, which is also very tannic.
Although citrus fruits do not contain tannins, orange-colored juices often contain tannins from food colouring. Apple, grape and berry juices all contain high amounts of tannins. Sometimes tannins are even added to juices and ciders to create a more astringent feel to the taste. [61]
A new study from UC Davis looks at the properties of red wine that result in a headache. Here's what the study says, and what it means for a wind-down drink.
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Wine contains natural preservatives such as tannin, sugar and alcohol, [2] and can be preserved through physical preservation methods, such as storage at an appropriate temperature. [3] However, bacterial growth is still possible, so chemical preservatives are added to most wines.
Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.”
Wine is a complex mixture of chemical compounds in a hydro-alcoholic solution with a pH around 4. The chemistry of wine and its resultant quality depend on achieving a balance between three aspects of the berries used to make the wine: their sugar content, acidity and the presence of secondary compounds.