Mad og drikke: vin

Château Clarke, a vast estate of Bordeaux wine, has maintained a winemaking tradition for over two centuries. Named after the Irish family that owned the property in the 18th century, the vineyard was later acquired by Baron Edmond de Rothschild in 1973. With a vision and love for wine, Rothschild transformed Château Clarke into the icon it is today?one of the largest Médoc vineyards on a 145-hectare estate where wines and gardens bloom in harmony.

Join us on a journey of discovery through the wines and spirits of the Old and New World with From Ground to Glass. This book is not a textbook, but rather a guide for those who already have a love of alcoholic beverages and want to learn more about them. With over 65 years of experience in the industry, the author shares their knowledge and insights, highlighting the best quality wines and spirits at user-friendly prices, made with environmentally sound practices and minimal intervention. Follow along as we explore the world of alcohol, from the UK to the Middle East, Far East, Australia, South America, Europe, and India, and learn from the author's experiences, including the founding of the Hong Kong Wine School. Join us and Alfie the cat as we delve into the delicious world of wine and spirits.

Tim Gaiser is an internationally renowned wine expert, educator, andblogger, and one of less than 300 individuals worldwide to ever attain theMaster Sommelier title. He is the former Director of Education and Educationchair for the Court of Master Sommeliers, Americas.Unlock the secrets of professional wine tasting with Master Sommelier TimGaiser, an industry expert with over three decades of experience withteaching thousands of students at every level. Whether you're a studentpreparing for a certification exam, an industry veteran looking to improveyour tasting, or a consumer just getting into wine, Message in the Bottle: AGuide to Tasting Wine is an invaluable resource. The book offers practicalhow-to instructions with detailed explanations for a comprehensive andeasy-to-read experience. Here's some of what you'll discover inside:Tips for selecting the glassware, setting up your tastings, and thebest techniques for smelling and tasting wineAn in-depth explanation of the deductive tasting grid and methodDetailed descriptions of classic white and red varietal winesHow to consistently and accurately assess the structural elements in wineApproaches to using pattern recognition in blind tastingInstructions for writing thorough and effective tasting notes and tech sheetsA list of producers for tasting practiceMethods for tasting exam preparationStrategies for improving focus, concentration, and smell and taste memoryMessage in the Bottle: A Guide to Tasting Wineis an indispensable resourcefor any professional, student, or consumer.

What will it take to change? Can we revive our relationship with the earth? And with each other?'There are two perfect shady spots where I stop to talk about biodiversity on our organic farm visits. The oak trees there seem to know me. When I touch their leaves, it feels different to how it feels with other oaks.'But along with the joy and magic of working with nature come the risks - frost, hail, heatwaves. Cultivating Change follows the journey of Caro and Sean as they regenerate their vineyard in France and rewrite their love story in the face of climate change. This powerful memoir explores marriage and family life, biodiversity, yoga, and how to change.Reviews'Powerful and inspiring' Jacqui Brown, Book blogger'A must read. Passionate, challenging, and informative.' Helen Melser, Author'A culinary trip with layers of secrets of nature, environmental activism, family dynamics, and resilience, all tied into a gorgeous package.' Kelly Ryerson, Glyphosate Facts'A thoroughly enjoyable read and a wake-up call about how our actions affect our planet.' Tora Shand'I have heard it said that time changes things, but sometimes you have to change them yourself. In Cultivating Change Caro Feely confronts both sides of this saying, adapting to the effects of time on family and relationships, while simultaneous seeking to shape the world - especially the wine world - to meet the challenges of the future. Insightful and inspiring.' Mike Veseth, The Wine EconomistPrimary themes: Climate change, Marriage, Wine, Vineyards, Organic farming, Regenerative farming, Biodiversity, Yoga, Personal awakening, Follow your Dreams.Secondary themes: Raising teenagers as a working mother, Transitioning to the empty nest, Gastronomy, Voyages in France, South Africa, Ireland, Italy, Japan and the United Kingdom.

The WineMaker Guide to Home Winemaking provides a much-needed contemporary guide for creating quality wine at home, including a selection of the magazine’s best recipes.

What does it take to follow your dreams?The wine filled my mouth with plum and blackberry sensations. 'Delicious.' A picture of a vineyard drenched in sunlight formed in my mind. Sean drew me rudely back to our small suburban home.'How can they be in liquidation if they make wine this good?'When Caro and Sean find the perfect vineyard near Bordeaux their dreams of a new life in France are about to come true. They arrive, with a toddler and a newborn, to face a dilapidated farmhouse, and challenges including accidents with agricultural equipment, cultural misunderstandings, and money worries. Undeterred, they embark on the biggest adventure of their lives - learning to make wine from the roots up.Filled with vivid descriptions of delicious wines, great food, humour, and stunning landscapes, this is a unique insight into the world of the winemaker, and a story of passion, dedication, and love.Do Caro and Sean succeed in their thrilling quest? Is completely changing your life a good idea?Reviews'Captivating reading' Destination France'An inspiring story of how one couple changed their lives.' Jamie Ivey, Author'A beautifully written tale of passion and guts.' Alice Feiring, Author'I was moved and delighted by this book, and what it says about wine and the passion of winemaking, about France and the great adventure of family life, and above all about the challenges that build a marriage... A splendid book.' Martin Walker, bestselling author of the Bruno, Chief of Police series

'Earnest and winning... sincere and passionate' The New York TimesCan you build your dream life? Or will it break you?'We have to get to the next level, or we have to get out,' I said.'To make the farm viable we have to have more vines and more accommodation,' replied Sean. Both would take investment we didn't have.Getting to the next level and overcoming challenges that include bureaucracy, renovation delays, and unseasonal frost, will take courage, ingenuity, and luck.On a winter's day frost is beautiful, but on a spring day after bud burst it spells devastation. For Sean and Caro, a couple whose love affair with wine and France has taken them through financial and physical struggle to create their organic vineyard, it could spell the end. Until they receive an unexpected call that could save their skins.This book is about life, love and taking risks, while transforming a piece of land into a flourishing organic and biodynamic vineyard and making a new life in France. It includes evocative descriptions of nature, delicious food and wine, and voyages to wine regions of Napa and Sonoma in the USA, and Alsace, Bergerac, Bordeaux, and Burgundy in France.Do Caro and Sean save their skins and thrive? Reviews¿'Earnest and winning... sincere and passionate' The New York Times'Inspiring' France Magazine'Required reading for wine lovers everywhere.' Mike Veseth, The Wine Economist'Beautifully written' Samantha Brick, author, and journalist.'A must-read for anyone interested in wine and France' Living France Magazine'So impassioned that it could inspire you to drop all security, move to the backwaters of France, and bet your life, all for the love of making wine.' Alice Feiring, author and journalist

The decisive tool for understanding and knowing how to choose and talk about Italian wines with competence and taste.The Great Atlas of Italian Wines is a journey through Italy as a country of wine. It tells of and illustrates the main denominations, region by region, with a description of the most widespread international grape varieties and the most important native Italian grape varieties. Maps combined with infographics describe the organoleptic characteristics of the wines of each area in a clear and immediate way.Unique in terms of its narrative and scientific content and suitable for experts and curious people alike, the Great Atlas is an indispensable tool for wine lovers, a mine of well-organized information to keep on hand at all times. It is useful for travelling, studying, choosing a wine at a restaurant or wine bar, or creating your own wine cellar. The 1500 best producers are geolocated in the detailed maps, with a list of the 3000 wines most representative of Italian excellence, regardless of the vintage, resulting from years of cross-checks on the data from the main national and international guides and magazines from the sector.The volume is completed with the stories of 300 wines that mark the past, present, and future of Italian wine, with wonderful reproductions of their labels.

The ultimate collection of fictional short stories, written especially for readers who are into wine! Short Stories to Enjoy with Wine should be at the top of the shopping list for every reader who loves wine. It's also the perfect gift for those hard to shop for wine-loving relatives and friends!If you like wine and enjoy reading fiction, you'll fall in love with this new book! It's the perfect companion when you feel like relaxing with a good book and a glass or two of your favorite wine. The 17 short stories and novelettes in this first volume are woven together by the common thread of wine.The book engages with captivating scenarios, memorable characters and fascinating plots. There's something for every reader! Each story is unique, spanning tales of romance, adventure, paranormal intrigue, time travel, crime, passion, nostalgia, spirituality and mystery. Some stories will make you wonder, "What if that's actually possible?" Others will leave you uplifted, hopeful and encouraged. Expect a few stories to be deeply emotional, arousing, personally gratifying and nostalgically comforting.This book's short story format is absolutely perfect for readers who have just enough time to finish a story in one sitting, before enjoying the next one at another time.

Внесувањето на вино може да биде задоволство и подобрување на добрата храна, пијалок и добар оброк! Кога виното се загрева, содржината на алкохол, како и сулфитите исчезнуваат, оставајќи ја само суштината што дава суптилен вкус. Првото и најважно правило Користете само вина во готвењето или пијалоци што би ги пиеле. Никогаш не користете вино што НЕ БИ ГО ИСПИЕЛЕ! Ако не ви се допаѓа вкусот на виното, нема да ви се допадне јадењето и пијалокот во кој ќе изберете да го користите. Не користете ги таканаречените "вина за готвење!" Овие вина се обично солени и вклучуваат други адитиви кои моето влијаат на вкусот на вашето избрано јадење и мени. Процесот на готвење/намалување ќе го извади најлошото во инфериорно вино. Виното има три главни употреби во кујната - како состојка за маринада, како течност за готвење и како арома во готовиот сад. Функцијата на виното при готвењето е да ги интензивира, подобри и акцентира вкусот и аромата на храната - не да го маскира вкусот на она што го готвите, туку да го зајакне. За најдобри резултати, виното не треба да се додава во јадење непосредно пред сервирањето. Виното треба да се крчка со храната или сосот за да се подобри вкусот. Треба да се крчка со храната или во сосот додека се готви; како што се готви виното, тоа се намалува и станува екстракт кој дава вкус. Запомнете дека виното не припаѓа во секое јадење. Повеќе од еден сос на база на вино во еден оброк може да биде монотон. Користете вино е готвење само кога има нешто да придонесе за готовиот сад

การดื่มด่ำกับไวน์สามารถสร้างความเพลิดเพลินและเพิ่มอรรถรสให้กับอาหาร เครื่องดื่ม และอาหารรสเลิศ! เมื่อไวน์ถูกทำให้ร้อน ปริมาณแอลกอฮอล์และซัลไฟต์จะหายไป เหลือเพียงสาระสำคัญที่ให้รสชาติที่ละเอียดอ่อน กฎข้อแรกและสำคัญที่สุด ใช้เฉพาะไวน์ในการปรุงอาหารหรือเครื่องดื่มที่คุณจะดื่ม อย่าใช้ไวน์ที่คุณจะไม่ดื่ม! หากคุณไม่ชอบรสชาติของไวน์ คุณจะไม่ชอบอาหารและเครื่องดื่มที่คุณเลือกใช้ อย่าใช้ที่เรียกว่า "ทำอาหารไวน์!" ไวน์เหล่านี้มักมีรสเค็มและมีสารปรุงแต่งอื่น ๆ ซึ่งส่งผลต่อรสชาติของอาหารและเมนูที่คุณเลือก กระบวนการปรุง/ลดจะดึงเอาส่วนที่แย่ที่สุดในไวน์คุณภาพต่ำออกมาไวน์มีประโยชน์หลักสามประการในครัว - เป็น ส่วนผสม สำหรับหมักดอง เป็นของเหลวในการปรุงอาหาร และเป็นเครื่องปรุงในอาหารจานสำเร็จรูป หน้าที่ของไวน์ในการปรุงอาหารคือการทำให้เข้มข้น เสริม และเน้นรสชาติและกลิ่นของอาหาร - ไม่ใช่เพื่อปกปิดรสชาติของสิ่งที่คุณกำลังปรุง แต่เพื่อเสริมฤทธิ์เพื่อผลลัพธ์ที่ดีที่สุด ไม่ควรเติมไวน์ลงในจานก่อนเสิร์ฟ ไวน์ควรเคี่ยวกับอาหารหรือซอสเพื่อเพิ่มรสชาติ ควรเคี่ยวกับอาหารหรือในซอสในขณะที่กำลังปรุง ขณะที่ไวน์ปรุงอาหาร ไวน์จะลดขนาดลงและกลายเป็นสารสกัดที่ให้รสชาติจำไว้ว่าไวน์ไม่ได้อยู่ในอาหารทุกจาน ซอสที่ใช้ไวน์มากกว่าหนึ่งชนิดในอาหารมื้อเดียวอาจทำให้จำเจได้ การใช้ไวน์คือการปรุงอาหารก็ต่อเมื่อมีบางอย่างที่มีส่วนช่วยในการทำอาหารเสร็จ

Заливането с вино може да бъде удоволствие и допълнение към добрата храна, напитки и изискано ястие! Когато виното се нагрява, алкохолното съдържание, както и сулфитите изчезват, оставайки само есенцията, придаваща фин вкус. Първото и най-важно правило Използвайте само вина в готвенето си или напитки, които бихте пили. Никога не използвайте вино, което НЕ БИХТЕ ПИЛИ! Ако не харесвате вкуса на едно вино, няма да харесате ястието и напитката, в които сте избрали да го използвате. Не използвайте така наречените "готварски вина!" Тези вина обикновено са солени и включват други добавки, които влияят на вкуса на избраното от вас ястие и меню. Процесът на готвене/редуциране ще извади най-лошото в по-лошото вино. Виното има три основни приложения в кухнята - като съставка за марината, като течност за готвене и като овкусител в готово ястие. Функцията на виното в готвенето е да засили, подобри и подчертае вкуса и аромата на храната - не да маскира вкуса на това, което готвите, а по-скоро да го подсили. За най-добри резултати виното не трябва да се добавя към ястие непосредствено преди сервиране. Виното трябва да къкри с храната или соса, за да подобри вкуса. Трябва да къкри с храната или в соса, докато се готви; докато виното се готви, то се редуцира и се превръща в екстракт, който ароматизира. Не забравяйте, че мястото на виното не е във всяко ястие. Повече от един сос на винена основа в едно хранене може да бъде монотонен. Използвайте вино за готвене само когато то има какво да допринесе за готовото ястие.

A one-of-a-kind exploration of the relationship between culture, politics, history, and wine. Vintage refers to the year grapes are harvested, and that vintage holds meaning. You can look up the weather in any almanac, but some stories are known only to insiders--until now. In this wine book Grant Reynolds, award-winning sommelier, deciphers these signatures to reveal the impact of marketing and mentorship, technology and trends, and influencers old and new. Beginning in the late eighteenth century with a tale about Thomas Jefferson's secret White House stash and spanning over a quarter of a millennium to social media's effect on chenin blanc's popularity, The Wine List explores both the chemistry and sociology that have made vintages taste a certain way, fetch a certain price, or go extinct altogether. Featuring sidebars on topics like the taste of climate change, mini timelines capturing significant historical moments, and collage-style illustration, these entries solidify the idea that every bottle is a product of a particular moment in time. A must-read for fans of wine books like Wine Folly or The World Atlas of Wine, The Wine List is a fresh new wine bible perfect for anyone looking for bar cart books or gifts for wine lovers.

HOME is a cultured cookbook influenced by the authentic Mississippi Delta and its dyed-in-the-wool culture. The book is also prized with flash fiction tales inspired the old South and the rich art and history of the Mississippi Delta.

Perfect for read alouds or bedtime, this magical storybook collection invites children to revisit some of their favorite episodes of the Netflix series Princess Power.

The highly anticipated cookbook from the Michelin–starred restaurant, written by acclaimed chef Nick Curtola, James Murphy, James Beard Award–winning wine director Justin Chearno, and co-author Gabe Ulla. Much like the irresistibly warm restaurant that inspires it, The Four Horsemen: Food and Wine for Good Timesis about more than just amazing food. The story begins in 2014, when four friends with practically zero restaurant experience between them naively decided to open a restaurant in New York City. They called the place The Four Horsemen, and they hired a largely unknown chef, Nick Curtola, to lead its tiny kitchen. Even though they did almost everything wrong at the start, The Four Horsemen now has a Michelin star, a waiting list for tables seven nights a week, and a James Beard Award for the best wine program in the United States—not to mention a global reputation as a must-visit destination in New York City. Of Curtola’s food, New York Times restaurant critic Pete Wells wrote, in a glowing review, “The effortlessly casual plates are not, in fact, effortless or casual, a realization that only dawns on you as you’re wondering why this sausage or that pickle is the best thing you’ve tasted in ages.” In the acclaimed restaurant’s debut cookbook, Curtola explains his approach to simplicity with warmth, clarity, and more than 100 recipes. The book begins with a humorous and moving introduction by co-founder James Murphy, which sets the stage for Curtola’s writing and recipes, casual and informative essays by natural wine pioneer Justin Chearno, and appearances by Murphy and Chearno’s fellow horsemen Christina Topsøe and Randy Moon. Throughout, readers will also find suggestions related to a subject on which the four unwitting friends were experts long before they built the restaurant: how to have a bit of fun.Includes Photographs and Illustrations

Að fylla með víni getur verið ánægjulegt og aukning á góðum mat, drykk og fínni máltíð! Þegar vín er hitað hverfur alkóhólinnihaldið sem og súlfít og skilur aðeins eftir kjarnann sem gefur fíngerðan bragð.Fyrsta og mikilvægasta reglan: Notaðu aðeins vín í matargerð þína eða drykki sem þú myndir drekka. Notaðu aldrei vín sem þú MYNDIR EKKI DREKKA! Ef þér líkar ekki við bragðið af víni muntu ekki líka við réttinn og drykkinn sem þú velur að nota það í.Ekki nota svokölluð "matreiðsluvín!" Þessi vín eru yfirleitt sölt og innihalda önnur aukefni sem hafa áhrif á bragðið af völdum rétti og matseðli. Ferlið við að elda/minnka mun draga fram það versta í óæðri víni.Vín hefur þrenns konar notkunarmöguleika í eldhúsinu - sem marineringar innihaldsefni , sem eldunarvökvi og sem bragðefni ífullunnum rétti.Hlutverk víns í matreiðslu er að efla, auka og leggja áherslu á bragðið og ilm matarins - ekki að fela bragðið af því sem þú ert að elda heldur frekar að styrkja það.Til að ná sem bestum árangri ætti ekki að bæta víni í rétt áður en hann er borinn fram. Vínið ætti að malla með matnum, eða sósunni, til að auka bragðið. Það á að malla með matnum eða í sósunni á meðan það er eldað; þegar vínið eldast minnkar það og verður að þykkni sem bragðbætir.Mundu að vín á ekki heima í öllum réttum. Fleiri en ein vínsósa í einni máltíð getur verið einhæf. Notaðu vín er að elda aðeins þegar það hefur eitthvað til að leggja til fullunna réttinn.

Infúzia vína mô¿e by¿ pote¿ením a spestrením dobrého jedla, pitia a dobrého jedla! Po zahriatí vína zmizne obsah alkoholu, ako aj siri¿itany a zostane iba esencia, ktorá dodáva jemnú chu¿.Prvé a najdôle¿itej¿ie pravidlo: Pri varení pou¿ívajte iba vína alebo nápoje, ktoré by ste pili. Nikdy nepou¿ívajte víno, ktoré by ste NEPILI! Ak nemáte radi chu¿ vína, nebude sa vám pá¿i¿ ani jedlo a nápoj, v ktorom sa rozhodnete ho pou¿i¿.Nepou¿ívajte takzvané "vína na varenie!" Tieto vína sú typicky slané a obsahujú ¿al¿ie prísady, ktoré ovplyv¿ujú chu¿ vami zvoleného jedla a menu. Proces varenia/redukovania prinesie v podradnom víne to najhor¿ie.Víno má tri hlavné vyu¿itie v kuchyni - ako prísada do marinády , ako tekutina na varenie a ako dochucovadlo do hotového jedla.Funkciou vína pri varení je zintenzívni¿, zvýrazni¿ a zvýrazni¿ chu¿ a vô¿u jedla - nie maskovä chu¿ toho, ¿o varíte, ale skôr ju posilni¿.Pre dosiahnutie najlep¿ích výsledkov by sa víno nemalo pridávä do jedla tesne pred podávaním. Víno by sa malo dusi¿ s jedlom alebo omá¿kou, aby sa zvýraznila chu¿. Po¿as varenia by sa mala dusi¿ s jedlom alebo v omá¿ke; ako sa víno varí, redukuje sa a stáva sa extraktom, ktorý chutí.Nezabúdajte, ¿e víno nepatrí do kädého jedla. Viac ako jedna omá¿ka na báze vína v jednom jedle mô¿e by¿ monotónna. Pou¿i¿ víno je varenie len vtedy, ke¿ má ¿ím prispie¿ k hotovému jedl