Piobaire
Not left of center?
- Joined
- Dec 5, 2006
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STYLE. COMMUNITY. GREAT CLOTHING.
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riesling! i once had a dinner where matuschka (schloss vollrads) paired all 12 courses with one riesling or another. works fabulously, even with beef.
it's the difference between white burgundy and chablis, frenchy. chardonnay naturally has a kind of sharp green apple acidity (malic acid). to soften that, winemakers induce a second fermentation in which the malic acid is converted to lactic acid, which is perceived as rounder and creamier (buttery). this secondary fermentation is usually done when the wine is in oak, hence the descriptive "toasty buttery". this is a very popular style in American Chardonnay. in fact, you could argue that the taste of American chardonnay was set by Jess Jackson back in the '70s when he combined this toasty buttery flavor with a very small amount of residual sugar ... not perceptibly sweet ... which gives and even richer texture. Some argue this was critical for swinging a nation of scotch drinkers to white wine. Others argue that it is a travesty.
Passover
UGH THIS IS ******* BULLSHIT. My sister ordered me a smoker for my bday as I mentioned elsewhere. Still not here, still no shipping info for her, nothing. I want to smoke a duck--what's that? I can't. I WANT TO SMOKE ANY FREAKIN THING AT ALL AND I CAN'T! I can also predict, should I ever get this erstwhile gift, that I shan't ever use the kitchen again for cooking. Or at least, much less than I normally would. I'm going to smoke anything I can. May even give pizza a shot.
I just assumed you already did.... perhaps you can get some advice from D Rube
Ed, if you smoke some foie gras for me, you will be a real good bro. That fuckin' Piob refuses.
Ed, if you smoke some foie gras for me, you will be a real good bro. That fuckin' Piob refuses.