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The space between the wine and the top of a wine bottle. As a wine ages, the space of ullage will increase as the wine gradually evaporates and seeps through the cork. The winemaking term of "ullage" refers to the practice of topping off a barrel with extra wine to prevent oxidation. Unctuous A wine that has layers of soft, concentrated ...
Wine packaged in a bag usually made of flexible plastic and protected by a box, usually made of cardboard. The bag is sealed by a simple plastic tap. Brettanomyces A wine spoilage yeast that produces taints in wine commonly described as barnyard or band-aids. Brix/Balling A measurement of the dissolved sucrose level in a wine Brouillis
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 ...
Pinot grigio is dry…but so is sauvignon blanc. 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 ...
Cooking wines have a bad reputation, but is it deserved? Skipping the cooking wine in a recipe might mean losing a valuable flavor component. The post What Is Cooking Wine? appeared first on Taste ...
Purell is an American brand of hand sanitizer invented in 1988, and introduced to the consumer market in 1997, by GOJO Industries. [1] Its primary component is ethyl alcohol (70% v/v ), and is used by wetting one's hands thoroughly with the product, then briskly rubbing one's hands together until dry.
Dirty: a wine with off flavors and aromas that most likely resulted from poor hygiene during the fermentation or bottling process. [11] Dry: a wine that is lacking the perception of sweetness. [2] [13] Earthy: this can mean a wine with aromas and flavor reminiscent of earth, such as forest floor or mushrooms.
Sake kasu (酒粕) or sake lees are the pressed lees left from the production of sake (Japanese rice wine). It is a white paste used in cooking. [1] Its taste is fruity and similar to sake. [2] A by-product of Japanese sake production, it typically contains 8% alcohol, has high nutritional value, and might have health benefits. [3] [4]