Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Box Wine - oh yeah
New Posts  All Forums:Forum Nav:

Box Wine - oh yeah - Page 4

post #46 of 59
2/3/08 at 10:20pm
you two must be fascinating dinner companions.
Reply
Reply
post #47 of 59
2/3/08 at 11:27pm
Quote:
Originally Posted by GQgeek View Post
you two must be fascinating dinner companions.

LOL, the only conversation I have about wine at dinner is which bottle to open next
Reply
Reply
post #48 of 59
2/3/08 at 11:53pm
I fancy myself as an equal-opportunity drinker. I'm quite all right with boxed wines for that reason : ) If it's terrible, you can always make sangria.
Reply
Reply
post #49 of 59
2/4/08 at 1:04am
Quote:
Originally Posted by hi-val View Post
Thanks for the link. That's very specific to champagne production. The long periods of time that it has to sit are due to remuage, the very slow process of tilting the bottles so the lees settle at the top of the neck. The time required is due to the desire not to shake up the yeast, not to let the yeast die. Certainly, some yeast bodies make it through fining, though I'm still skeptical about there being live and active cultures once placed in a final container. There simply isn't a climate conducive to yeast life.

I thought vintners rotate each bottle periodically for years in order to rouse the yeast so they don't settle out. Yeast doesn't die when it runs out of food it simply produces glycogen which is stored for later use and then it goes dormant. It will stay dormant indefinitely under proper storage untill at some point autolysis occurs. Scientists extracted yeast that was found in a piece of amber millions of years old and successfully brewed beer from it. All yeast care about just like anybody else is reproduction. Once they reproduce they eat everything around them and then go to sleep so to speak.

Tannins, which are a big part of a wines flavor profile, are something beer makers don't want in their beer because the flavor is undesirable.(It gives beer an iced tea flavor often described as puckering or drying on the tongue) Barley and other grains as well as hops have tannins which will combine with protiens and precipitate haze from solution at certain temps(chill haze). Beer makers ad finings to casked beer to force proteins to settle out, or irish moss during the boil which will leave unwanted protiens in the trub (sediment) after primary and secondary fermentation.
Reply
Reply
post #50 of 59
2/4/08 at 3:36am
There's a very specific yeast used for champagne that throws sediment in a really fine powder instead of clumps. They rotate the bottles so that they can slowly move the yeast from the bottom of the bottle to the top of the neck. There's an art to it and the process of turning the bottles, remuage, is actually legally regulated in some way, IIRC. They do this really cool thing where they freeze the neck of the bottle, pull the ice plug out that contains the yeast, then top it off again with more champagne and put that mushroom cork in. Track down a video if you can, it's really neat to watch. That thing about the dormant yeast is interesting, and I hadn't thought about it before. Certainly, if the alcohol isn't enough to kill the yeast, they'd hang out and sleep. Winemakers are now using this really cool method of centrifuging the wine to get a lot of the particulates out.
Reply
Reply
post #51 of 59
2/4/08 at 11:31am
Quote:
Originally Posted by hi-val View Post
They do this really cool thing where they freeze the neck of the bottle, pull the ice plug out that contains the yeast....

Okay, now I wonder if you were reading my posts! I posted this earlier in the thread
Reply
Reply
post #52 of 59
2/5/08 at 2:18pm
I saw a guy dressed as a box of Franzia box wine at a Halloween party....best costume ever!
Reply
Reply
post #53 of 59
2/5/08 at 2:24pm
Quote:
Originally Posted by samblau View Post
I saw a guy dressed as a box of Franzia box wine at a Halloween party....best costume ever!

Wonder what he used for the spout.
Reply
Reply
post #54 of 59
2/10/08 at 6:57pm
Decided to actually try some in a tetra-pak -- Hardys Reserve Cab:

http://www.churchillcellars.com/Hard...auvTetra.shtml
Reply
Reply
post #55 of 59
2/10/08 at 7:07pm
I actaully met one of the design engineers for Tetra-Pak at a conference -- they have some serious engineering and simulation going into those packages. It's pretty cool. On topic point: I keep thinking I should have some red and white boxes for some acceptable wine for cooking, so it will keep decently for a month or so. ~ Huntsman
Reply
Reply
post #56 of 59
2/10/08 at 10:16pm
Quote:
Originally Posted by Huntsman View Post
I actaully met one of the design engineers for Tetra-Pak at a conference -- they have some serious engineering and simulation going into those packages. It's pretty cool.

On topic point: I keep thinking I should have some red and white boxes for some acceptable wine for cooking, so it will keep decently for a month or so.

~ Huntsman

See my post above. Keep a bottle of martini instead.
Reply
Reply
post #57 of 59
2/10/08 at 10:39pm
There are a lot of recipes where vermouth works, and many more where it does not. Tomato sauces, for example, need a rich red. I like making my pot roasts with red as well. You won't do any harm having a box of wine in the fridge for cooking, as long as you can use the thing up in six weeks.
Reply
Reply
post #58 of 59
2/10/08 at 11:27pm
Quote:
Originally Posted by GQgeek View Post
See my post above. Keep a bottle of martini instead.

Hmm. Good idea, will try it out for the white, which is the one I usually need, as we drink much more red so it's likely there will be some about.

~ Huntsman
Reply
Reply
post #59 of 59
3/4/09 at 1:48am
Thread Starter 
necro bump PSA:

Target has 3L premium box wines on clearance for $9.99. Used to be $19.99. Chardonnay and Shiraz. I got a Shiraz and will report the flava soon.
Reply
Reply
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Lifestyle › Social Life, Food & Drink, Travel › Box Wine - oh yeah