Buried White
– Luckett Vineyards, Gaspereau Valley Nova Scotia
A bit overpriced for what it is (though keep in mind that price is Canadian dollars not US$). Their Phone Box Red is not bad and more reasonable, but I think there are better producers in the same general area. For example, the Quintessence Red from these guys Shop – Planters Ridge is very good. It is worth going to the winery just for the view.
Sherry "Dry, Ialoveni, 1967 harvest. 0.7 liter. $ 136 bottle.
Купить вино 1967 года, Херес Яловень Сухой в Москве с доставкой по России
Wine collection white "Sherry" Dry, Ialoveni. harvest of 1967. This is my favorite year, the year of my birth.
Ideal correct preservation in the enoteca of the Sherry Ialoven plant - another 200 years will live with proper storage. Not a sideboard and other obscure options! True collection wine with a capital letter! An incredible embodiment of wines of sherry type!
One of the best sherry wines in the world of the legendary producer "Sherry-Ialoven"!
The date of blowing (figures at the bottom) of the bottle corresponds to the declared crop years. For example, if the crop year is 1976, then the bottle will be produced in 1978-79. Jerez Ialoveni was laid into the collection pouring into bottles that were exceptionally new at that time. The year of harvest and the year of bottling is inscribed in the side window.
It is made from white grapes grown in Moldova - Aligot, Traminer, Pinot, Rkatsiteli, by blending using the classic Spanish technology of film sherry of wine materials (the formation of a yeast film) - "method of solera-cryadera".
Aged for 2 years in oak barrels, then in bottles.
The color is light golden tea. The bouquet is thin. The taste is delicate, nut-mushroom, brackish with pleasant freshness and spicy bitterness.
Alcohol (%): 14-16
Volume (L): 0.7-0.75
Купить вино 1967 года, Херес Яловень Сухой в Москве с доставкой по России
Wine collection white "Sherry" Dry, Ialoveni. harvest of 1967. This is my favorite year, the year of my birth.
Ideal correct preservation in the enoteca of the Sherry Ialoven plant - another 200 years will live with proper storage. Not a sideboard and other obscure options! True collection wine with a capital letter! An incredible embodiment of wines of sherry type!
One of the best sherry wines in the world of the legendary producer "Sherry-Ialoven"!
The date of blowing (figures at the bottom) of the bottle corresponds to the declared crop years. For example, if the crop year is 1976, then the bottle will be produced in 1978-79. Jerez Ialoveni was laid into the collection pouring into bottles that were exceptionally new at that time. The year of harvest and the year of bottling is inscribed in the side window.
It is made from white grapes grown in Moldova - Aligot, Traminer, Pinot, Rkatsiteli, by blending using the classic Spanish technology of film sherry of wine materials (the formation of a yeast film) - "method of solera-cryadera".
Aged for 2 years in oak barrels, then in bottles.
The color is light golden tea. The bouquet is thin. The taste is delicate, nut-mushroom, brackish with pleasant freshness and spicy bitterness.
Alcohol (%): 14-16
Volume (L): 0.7-0.75
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MALAGA "MASSANDRA" vintage 1914. Volume 0.8 liters.
2 818 USD
The wine is pure, dark chestnut-amber color with a pinkish-garnet glow.
The bouquet is strong, bright, complex, thick, vanilla-caramel, full of notes of ripe cherries, freshly baked bread and prunes.
The taste of wine is powerful, full, extractive, with a liqueur-cherry tone, with chocolate cream, buttery range and pleasant freshness of barberry caramel.
In a long finish - spicy honey-tarry bitterness.
Alcohol - 10.0% vol., Sugar - 44.7%.
Wine from the Museum Fund of Massandra. Crimea.
Малага Массандра 1914 года купить в Москве по лучшей цене
2 818 USD
The wine is pure, dark chestnut-amber color with a pinkish-garnet glow.
The bouquet is strong, bright, complex, thick, vanilla-caramel, full of notes of ripe cherries, freshly baked bread and prunes.
The taste of wine is powerful, full, extractive, with a liqueur-cherry tone, with chocolate cream, buttery range and pleasant freshness of barberry caramel.
In a long finish - spicy honey-tarry bitterness.
Alcohol - 10.0% vol., Sugar - 44.7%.
Wine from the Museum Fund of Massandra. Crimea.
Малага Массандра 1914 года купить в Москве по лучшей цене
Looking at that page, the thing that catches my eye is:
To me, that sounds like a 3 year process, that the end product get to develop very nicely before it ends up in the customers hands.
Not sure if it holds value for anyone else, but to me, it does sound like they have a focus on the process, and quality.
By the way, I've experienced this myself a few times, that wine is much better if it "settles" after travel? Some times I've opened up a bottle of wine after buying it and driving for a couple hours, or taking the plane. It just does not taste "like it should". Give it some days or weeks rest and it's usually much closer to the flavor it's supposed to have.
Not really sure if it's me or the wine that's changing, but I've completely stopped drinking wine the same day I get it.
Especially for you. I found a video from a sommelier about Georgian wines. Video with the eloquent title "What Georgian wines you can drink." from 17.55 minutes Kahuri wine is made from a mixture of grapes, including kisi. It says a Georgian amphora. The wine you talked about is most likely an amphora. This video does not speak about him, because in Georgia a lot of wines are produced. But the color of this amphora wine "Kahuri" is also amber, the color of the bottle is dark.
Generally you need to know the winery. Kisi is a grape variety. YouTube
A movie is even better here, a very authoritative sommelier shows Georgian wines with grades. Chose 15 out of 50 bottles. YouTube
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well, I can try, BUT, there is no one recipe. Ras el hanout, I reliably informed, means 'head of the shop', in this case meaning a spice mix made by the shop owner, or 'head of the shop'. It is supposed to indicate the best the shop owner has to offer.
As far as ingredients are concerned, I can only say what I can identify, but this spice mix is always bought (and kept) whole, and ground just before use, to preserve the flavours. As all the spices are placed in the same container, the exact quantities can change from day to day, all the fun of the fair!
Some recipes have up to 100 ingredients, some of which would not be able to be sold in most countries!
Mine contains:
Cassia bark
Mace
Nutmeg
green cardamom
black pepper
Star anise
long pepper
cloves
allspice
white pepper.
You might think it sounds a lot like garam masala, but the flavour is very different, and one cannot substitute for the other, in my opinion.
If you have other questions, please don't hesitate to ask, if I am able to answer them.
Just had jackfruit seeds for the first time. Cannot get over the similarity to chestnuts.
EDIT: Just googled it. Apparently I'm not the first to notice. 🙂
EDIT: Just googled it. Apparently I'm not the first to notice. 🙂
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If you can find in the USA dry sherry Ialoveni (this is a large region and a village in Moldova), not necessarily vintage and not necessarily expensive, then you will get much more pleasure than any Georgian wine.
Please also note that for different markets this drink may be issued with different labels.
????? ??????? ????? 1994. ????? ? ??? ???????
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A little time to play today.
Sous vide 1/2 ducks. Most times it only $2 lbs for the frozen ones so I think we are a pretty lucky. These have been marinading for 24 hours.
Duck 1:, Orange sesame
Two oranges
Toasted sesame seeds
Sesame oil
Raw sugar
Coarse salt
Water
Duck 2: Ornamental
Dark soy
Ginger
Five spice
Raw sugar
Water
135ºF for 3 hours, then under the broiler to crisp.
If I don't pass out from eating so much I will report back. It'll be ready in about 3 hours from now.
Sous vide 1/2 ducks. Most times it only $2 lbs for the frozen ones so I think we are a pretty lucky. These have been marinading for 24 hours.
Duck 1:, Orange sesame
Two oranges
Toasted sesame seeds
Sesame oil
Raw sugar
Coarse salt
Water
Duck 2: Ornamental
Dark soy
Ginger
Five spice
Raw sugar
Water
135ºF for 3 hours, then under the broiler to crisp.
If I don't pass out from eating so much I will report back. It'll be ready in about 3 hours from now.
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Please report, nice and low on the temperature. I biggest complaint about Asian restaurants here and in Asia is that duck is usually at the point you just pull it. I keep trying Vietnamese salt and pepper quail but it is always almost dust. A few months ago I had roast quail pink at the bone in Fl, very nice.
I am hoping the breast is somewhat rare. Like so many fowl, the breast is ruined by over cooking.
The quail we get here are alway frozen and usually six to a pack. I like to spatchcock or split, marinade, dust them with starch and deep fry. Excellent nibbler food on game day.
The quail we get here are alway frozen and usually six to a pack. I like to spatchcock or split, marinade, dust them with starch and deep fry. Excellent nibbler food on game day.
The little frozen quail 6-packs, very popular in the Portuguese markets. There are farms that raise them to 1/2lb. big difference.
The duck marinades were both very good. The rareness was also good. Next time I will up the time from 3 hours to perhaps 6 as the flesh was certainly tough and stringy.
Because of the rareness, I am going to try duck carpaccio using the marinades, that I am going to reduce.
Anyone made popcorn with duck fat? I have rendered to the trimmings and now have a puddle of it. We use a sweeper type popper and have not ever had a smoke problem but I am curious.
Yesterday, I found some popcorn in the back of the cupboard. You know the kind I mean, it's looks fine but you know nothing good is going to come of it like it is. I gave it 10 minutes in the rice steamer on high, air dried it overnight and am hoping for a miracle tonight.
Any thoughts?
Yesterday, I found some popcorn in the back of the cupboard. You know the kind I mean, it's looks fine but you know nothing good is going to come of it like it is. I gave it 10 minutes in the rice steamer on high, air dried it overnight and am hoping for a miracle tonight.
Any thoughts?
In Bordeaux we were offered frites in, butter, goose, or duck fat. The guy next to us ordered a huge (nice looking) pot pie of pork offal and ate every last bit. I don't see a problem with duck fat popcorn.