You order wine in a restaurant and the waiterputs the cork down beside you. You are supposedto:1.) Smell it?2.) Feel it?3.) Glance at it, then ignore it?Te answer is number 3. Te practice o placing the cork on thetable dates rom the 18th century when wineries began branding corks to prevent deceitul restaurateurs rom lling an empty bottleo Chateau Expensive with inerior wine, recorking it, then reselling it as Chateau Expensive.In honest restaurants, the cork was placed on the table so the diner could see the name on it matched thaton the label, a guarantee that the wine had not been tampered with. Admittedly, eeling the cork tells you i the wine was stored on its side and that can be a clue o its soundness.But a moist cork is no guarantee that the wine is in good condition; similarly, a dry cork does not necessarily portend a wine gone away.
Source: Te Wine Bible
THE FIVE BASIC FOOD FLAVOURS AND WINE
By: Jeannie Cho Lee, MW
Ipat on Wine
A dry wine becomes drier, thin, tannic or sour.
Wines that have sucient or greater sweetness.
Sweetness in ood can overwhelm and strip wine’s avours i wine does not have equalor greater sweetness.
• Fresh and dried fruit• Palm Sugar• Sweet Coconut sauces
Ipat on Wine
Can overpower wine’s avours.
Flavourul, crisp white or medium or light-bodied red wines with high acidity to matchacidity o the dish.
Without adequate acidity in wine, the wine will taste thin with scant avours; sourdishes oten overwhelm ull-bodied red wines and can intimidate white wines withinsucient acidity.
• Tamarind• Lime Juice• Green Mangoes
Ipat on Wine
White or red wine with sot tannins, crisp acidity and vibrant ruit prole.
Sucient ruit is necessary to stand up to the salty avours thus, red wines with moderaterather than high tannins avoid excessive bitterness; high tannins will exaggerate the ood’ssaltiness; rm acidity in white or red wines can decrease the perception o salty avours.
• Soy sauce• Oyster sauce• Shrimp paste• Bean paste
Ipat on Wine
Enhances tannins in reds while adding a savoury character to whites.
Full-bodied white or red with oak maturation.
Bitterness in ood can be complemented by bitter-edged red wines with rm tannins orwhite wines with oak maturation.
• Roasted ginko nuts• Char from hot wok • Bitter gourd• Ginseng
Ipat on Wine
Brings out earthy, bitter or savoury notes in wines.
Savoury white or red wine with well-knit tannins and restrained ruit character; mature wines.
Umami is both delicate and savoury, thus wines need equal delicacy and subtlety withemphasis on wine’s silky tannin texture and moutheel.
• Fermented beans• Dried, cured meats• Mushrooms• Double-boiled soup• Seaweed
96 chateaux submitted applications or this 2012classication. Among the other chateaux promoted,Chateau Valandraud has gone rom Grand Cru Classé toGrand Cru Classé B, and Chateaux La Fleur Morange,Fombrauge, de Ferrand, Faugeres and Peby-Faugeresrom Grand Cru to Grand Cru Classé.Demotions are less clear until the ull list is published. Any chateaux which were due to lose their classicationor which had incomplete applications were invitedto begin a consultation process with INAO, with thepossibility o retaining their status. According to Robert inlot, president o the Commissionde Classement, there were 36 o these ‘warning’ letterssent out.In total, o the 96 who submitted dossiers, one wasrejected immediately, 83 were successul and 12chateaux either lost their classication or were not givenGrand Cru Classé status.
Pavie and Angelus... from page 1
2. Keep Te Sale in You cone
Studies nd that people who drink wine daily havelower body mass than those who indulge occasionally;moderate wine drinkers have narrower waists and lessabdominal at than people who drink liquor. Alcoholmay encourage your body to burn extra calories or aslong as 90 minutes ater you down a glass. Beer seemsto have a similar eect.
3. Boost You Body’s Deenses
In one British study, those who drank roughly a glasso wine a day reduced by 11% their risk o inection by Helicobacter pylori bacteria, a major cause o gastritis,ulcers, and stomach cancers. As little as hal a glass may also guard against ood poisoning caused by germs likesalmonella when people are exposed to contaminatedood, according to a Spanish study.
4. Guad Against Oaian Woes
When Australian researchers recently compared womenwith ovarian cancer to cancer-ree women, they oundthat roughly one glass o wine a day seemed to reduce therisk o the disease by as much as 50%. Earlier researchat the University o Hawaii produced similar ndings.Experts suspect this may be due to antioxidants orphytoestrogens, which have high anticancer propertiesand are prevalent in wine. And in a recent University o Michigan study, a red wine compound helped killovarian cancer cells in a test tube.
5. Build Bette Bones
On average, women who drink moderately seem tohave higher bone mass than abstainers. Alcohol appearsto boost estrogen levels; the hormone seems to slow thebody’s destruction o old bone more than it slows theproduction o new bone.
6. Peent BloodSuga ouble
Premenopausal women who drink one or two glasses o wine a day are 40% less likely than women who don’tdrink to develop type 2 diabetes, according to a 10-yearstudy by Harvard Medical School. While the reasonsaren’t clear, wine seems to reduce insulin resistance indiabetic patients.
6 Reasons Why... from page 1
Smelling the cork
by: Karen MacNeil