Food and Drink Center

Chablis Wine
By Steve Austin

Chablis is thought to have originated in northern Spain and grows well in a Mediterranean climate. As a result, it is widely grown in many of the countries that border the Mediterranean Sea including France, Italy, Spain, and Algeria. Chablis is the most widely planted grape in France. It has also found a home in almost every other wine producing country around the world.

The Chablis grape variety is one of the most widely planted grapes in the world. It s popularity stems from the high crop yields that it produces as well as the characteristics that it can bring to a wine. Chablis wine usually has red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol content. It is sometimes peppery like Syrah.

These characteristics have made Chablis wine very popular as a blending agent in the vast quantities of local table wines (jug wines) that are consumed around the world. It often provides the backbone of these wines and is blended with other grape varieties that bring additional flavor characteristics. Chablis is always glamourous, but it does the job.

Chablis Wine Tip:

Chablis wine is brisk and fruity, very dry and with a refreshing acidity. Chardonnay grapes grow on a limestone soil rich with fossils.

Wine Ratings - Wine ratings, wine and winery related information for the enjoyment of fine wines.

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Espresso Making is an Art Form - Here s How to Make a Great Cup!
By John Falkinder

Ever wondered what the secrets are to making an Espresso as good as the coffee house baristas do? Well stay with me a while and I will give away some of their trade secrets so you too can master the art of making a great cup of espresso.

The most important ingredient in making a good tasting espresso is to use pure fresh filtered or rain water. Regardless of what quality coffee grounds you use it won’t override the associated taste of poor water. For most of us chlorine and other chemicals in our tap water will put us at a real disadvantage. It might surprise some to know water can get stale so make sure it hasn’t been sitting around in plastic containers or in the fridge for too long before you use it.

To make a new brew of espresso remember to use very hot water with an optimum temperature of around 203F (95C) or nearly boiling water. If you don’t want to get too technical using a thermometer, just switch the jug off as the water is starting to boil and then count to ten. That has always worked for me.

Of course the next most important ingredient is the coffee. These days there is an abundance of choice and sometimes it’s hard to know where to start. I like to be a little adventurous and try coffees from different countries all over the world. Each one has its own unique flavour. Some I like and some I don’t go back for a second go.

One of my favorites is Arabica coffee which comes from the high country in Brazil or Bogota. Some people like to roast the green beans themselves while others are content to buy them freshly roasted. Either way it is important to make sure the beans are fresh and have a good aromatic smell to them.

Also Robusta is one you might like to try. This variety has more caffeine but is a little less full bodied flavour than Arabica. Generally it should be used for those quick pick-me-up cups but it’s not at all suitable for an espresso that is to be savoured.

Once you start exploring different types of coffee, blending is something you might like to try your hand at. A blend of 70% Arabica and 30% Robusta is a great favorite of mine because it takes away the heavy chocolate taste of the Arabica and gives a mellower and more creamy texture to the brew. Women more often enjoy this blend as it is milder in flavor and is not such an assault on the taste buds. In Australia you can find this blend already ground in the MAP brand (red packet).

From personal experience let me tell you adding a grinder to your kitchen appliances will open up a whole world of espresso coffee tasting for you. Being able to buy beans of any type and bring them home and finely grind them yourself is essentially a defining experience.

Another important point is that the quality of the espresso machine you buy will of course affect the quality of the espresso coffee it produces. Here I should remind you to look for a machine that is easy to clean and maintain as well as one that generates heat by boiler or thermoblock and is capable of producing pump pressure of 9 bar or better. A thermoblock heats water as it passes through the machine on the way to the pump. For a really professional and satisfying brew it is best to avoid the cheaper units that rely on steam to create pressure.

Now that we know all that we are ready to make a top cup of espresso. For the best results pre-warm the equipment by running clean water through the machine is a good idea. Then when you turn the machine on, let the water heat, before running a cup through with no coffee to warm the surfaces and flush the system.

Next you can add the freshly ground espresso roast and then tamp it down slightly with the back of a spoon, just like you would in a tobacco pipe till you feel some springiness - but the coffee shouldn t scatter about.

Then put the hopper in the machine and place a warmed espresso cup at the outlet. Now comes the good part, start the machine and in about five seconds you will have a steady stream of beautiful espresso coffee. For a double shot it will take about 20 seconds to complete.

Making cappuccino is easy this way as all you have to do is warm half a cup of milk in the microwave for about 90 seconds, froth it with the wand and add it to the espresso. If you are like me and love the froth use full cream milk rather than reduced fat milk as it froths better. To make it just like a bought one, sprinkle some cinnamon over the top. However if you really want to create a sensation you could shave some chocolate or sprinkle cocoa on the top. For the sweet tooth you will probably need a teaspoon of sugar.

In a nutshell the secret to making a good cup of espresso at home that tastes just like one from your favourite coffee shop is to start with good quality coffee, keep your equipment nice and clean, use fresh water, don t burn the roast and make sure you grind it properly.

Enjoy.

Author John is the webmaster at http://www.thecoffeebrew.com and there you will discover many more interesting facts, hints and tips about the coffee culture. If coffee is your preferred brew then why not take a look right now.

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Ernest Gallo - Raising Our Glasses In A Tribute
By Jennifer Jordan

His legend, unbeatable. His reputation, peerless. His name, household. His gift, wine. Ernest Gallo, the man behind so many bottles and vines, passed away on March 6, 2007. Living to a ripe old age, he was only a few weeks shy of his 98th birthday.

Born on March 18, 1909 near Modesto, California, Ernest Gallo was the epitome of the American spirit, and of American spirits. Beginning with just under six thousand dollars, five thousand of which were borrowed from his mother-in-law, and a University of California wine pamphlet borrowed from the public library, Ernest and his brother Julio eventually became partners in wine, and kings of a viniculture empire.

The brothers founded the E &amp J Gallo Winery in 1933, shooting out of the gates as soon as Prohibition ended. They started in a rundown, rented building with members of their families all helping out to make wine and sell it for half the going rate. This, as they say, was only the beginning.

The post-Prohibition era was marked by many people sampling the wine business. Some of these people had a vast knowledge of winemaking, others had thousands and thousands of dollars to spend. Ernest and Julio had neither. But, what they lacked in knowledge and finances, they made up in determination and a willingness to sacrifice. In the beginning, Ernest and Julio lived, breathed, and ate wine waist deep into grapes, they worked constantly. This constant dedication was not in vain the Gallo brothers saw their first profit within the first year.

Ernest and Julio soon became wine pioneers: like two people who stood up and said, “America, Wine. Wine, America,” these brothers practically introduced wine to the US consumer, at least the modern version of it. They also helped establish the wine market, and implement the idea of wine advertising. Industrialists in their own rite, they were the first ones in the US wine industry to utilize brand management and merchandising, and to export and import different wines out of California. On the other side of the vine they were also entrepreneurs, becoming the first to employ long-term contracts with wine growers and initiate programs for grape research. Together, they put Sonoma County on the wine map, making it known as one of the best wine regions in the entire world.

The E &amp J Gallo Winery started with just three employees, Ernest, his wife Amelia, and Julio: the holiday party may have been considerably low key, but the loyalty and perseverance wasn’t. Since 1933, the company’s employment rate has reproduced like a group of rabbit (corkscrews) with an employee count of over 4,600 people. The Gallo products have followed a similar path: initially sold locally, they are now distributed to over 90 countries. Today, E &amp J Gallo Winery produces approximately 900 million bottles annually, selling them under 40 different labels one of every three bottles of wine made in the US is produced under them. The E &amp J Gallo Winery is also the only winery in America to be deemed “International Winery of the Year” three times.

Ernest Gallo, to those who only know his name, will be remembered for his wine, but those who knew him personally and professionally will remember him for a vibrant sense of self, competence, intensity, demand for loyalty, focus, and an unyielding optimism that reminded everyone the wine glass was always half full. Perhaps more than anything, Ernest will be remembered for being earnest: his sincerity was so great that, despite being ranked 297th on the 2006 Forbes 400 list of billionaires, he kept his phone number listed in the Modesto telephone book.

Besides wine, he was also interested in reading, sailing, fishing, food, world travel, and, above all, his family. Married to Amelia Franzia, his first girlfriend, Ernest had two sons, Joseph and David. Amelia and David preceded him in death, passing away in 1993 and 1997, respectively.

With the death of Ernest Gallo, the world of wine has lost an innovator and an ally. Few people have done for any industry what he did for wine: a world of wine without an Ernest Gallo is like a world of animation without a Walt Disney. His wine, like the legend, lives on, on the shelves and the cellars of wine lovers everywhere. As for Ernest himself, we can only imagine that the wine in Heaven just got a whole lot better.

Jennifer Jordan is the senior editor at http://www.savoreachglass.com With a vast knowledge of wine etiquette, she writes articles on everything from how to hold a glass of wine to how to hold your hair back after too many glasses. Ultimately, she writes her articles with the intention that readers will remember wine is fun and each glass of anything fun should always be savored.

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Grinding Gourmet Coffee Beans
By Buck Contreras

The type of coffee grind that you use is important in order to properly match the type of brewing method you will be using. The objective is to get the most flavor out of your ground gourmet coffee beans when infused with hot water. The fast rule of thumb is the faster the infusion the finer the grind.

The various grind categories are “fine,” “medium” and “coarse.” The finer grinds don t need to be in contact with water for as long as the coarser grinds. The coarsest grind is used in the classic pot method, the plunger and drip coffee filter methods require coarser grinds. The espresso brewing method need the least amount of time and requires the grind to be very fine.

If you tried using an espresso grind in your drip filter machine, the water will take much longer to filter through and the flavor will not improve. If you would like to make a stronger or weaker brew it is easier to just add or reduce the amount of ground coffee than to vary the grind.

It cannot be emphasized more that grinding coffee immediately before brewing makes a huge different in the freshness of your coffee. The effective life of ground coffee is only a few days after grinding. Oxygen and moister in the air quickly deteriorates ground coffee as it oxidizes and looses its flavor. After deterioration expect to taste stale and coffee with a reduction of flavor.

Grinding beans at home is very easy to do. There are a larger variety of bean grinders available on the market that can either look as a nice appliance in your kitchen or can be quickly put away.

The oldest bean grinders are the mortar and pestle. This takes a while to use and the grind is not consistent. But since we are in living in the electronic age there are simpler and faster methods.

Electric motor grinders can either have blades or two crushing burr plates. The blade grinders are the least expensive and can be found at places such as Wal-Mart for under $15. The burr grinders are little more expensive. An attractive burr grinder can be found at finer food or kitchen appliance stores for $50 and above. Check out place such as Williams-Sonoma, Bed Bath and Beyond or Linens and Things.

Burr vs. Blades

The extra expense of a burr grinder will translate into a better grind. A blade does not really grind but slashes the beans into smaller and smaller particles. The blade particles are inconsistent around the edges are fine powder and larger chunks in the center.

Blade Grinder

The blade grinder is the best option as someone s first grinder. It is the least expensive and can be quickly put away after use. The two major draw backs are that they are messy as the grounds spill from the container when you open it and the inconsistent grind mentioned above. Still, having a blade grinder will cause a major difference in the flavor your experience from your gourmet coffee beans if you are currently buying ground coffee.

How to Use a Blade Grinder

When you use a blade grinder do not hold your finger on the button the entire time but push it in intervals. Grind in quick bursts of 2-5 seconds so that it prevents the beans from heating up too much. Also hold it with two hands with one over the top container and shake it up and down as you grind to mix up the contents and to give it a better consistency.

For a course grind spin your blade grinder for 7-10 seconds, a medium grind will take 10-14 seconds and a finer grind will take 15-20 seconds. If you drink espresso you will need one of the more expensive burr grinders, a blade version will not produce the consistently fine grind that is required for espresso.

One of the latest developments is a drip coffee machine with a built-in blade grinder. It has a timer you can set so in the morning the beans are automatically ground then pushed into the coffee filter and the brewing will start automatically. All you have to do is add the beans and water in the morning. This is perfect for people on the go. One of the most popular models is the Cuisinart Stainless Steel Grind &amp Brew, which retails for around $120. The only drawback is that a burr grinder is not available but we have hope for the future.

Burr Grinders

If you are looking for the best method for grinding your gourmet coffee beans go straight for a Burr grinder. The grind is consistent and most of the machines have various grind settings. Many include a bean hopper on top where you can store your beans with an airtight lid. Some have a setting to set how many cups you want to grind and include a receptacle where your coffee grounds are deposited. After grinding you simply pour your coffee grounds from the receptacle into your coffee maker. This type of burr grinder not only produces a great and consistent grind, it also keeps your ground coffee well contained with little spillage.

For the professional users you will find bean grinders that will grind directly into your coffee filter which is ideal for restaurants. Check out versions from Gaggia and Bunn for these types of burr grinders.

The Bottom Line

Stop settling for lower quality pre-ground store bought coffee. If you have not already done so, make the jump and get a quality grinder and buy whole bean coffee to grind just before you brew. If you are on a budget or are not ready for a larger commitment, get an inexpensive blade grinder. If you are a lover of coffee and want the best for your beans, buy a quality burr grinder. A good burr grinder will eliminate some of the hassles and spillage of a blade grinder and will produce a more consistent grind.

Copyright © 2005 Volcanica Coffee Company. All Rights Reserved.

This article has been provided by Volcanica Gourmet Coffee Beans. Fine gourmet coffee grown on rich volcanic soil at high mountain elevations which produces a rich and delicious coffee flavor unmatched by any other variety. Volcanica offers single origin coffees including Costa Rica Coffee and Blue Mountain Coffee.

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Skinning a Fish: How to Skin Your Catch in Seconds
By Chadd Bryant

There are two ways to skin a fish: you can either choose to do it before you cook it, or you can do it after you cook it. Either way will work fine, but it s often easier to skin a fish once you ve already cooked it. Many times, after the fish is cooked, you can simply pull on the skin and it will peel right off. For those who would prefer to remove the skin before cooking, follow the simple instructions below.

To skin a cooked fish fillet, simply grab the skin at the tail end with tongs while the fish is still very hot, and pull. The skin, if the fish is fully-cooked, will almost slide off the fillet.

In order to skin a fish before cooking, first bone, and fillet the fish. Then place the fillet on a cutting board with the skin side facing down. If the fish is slippery, you can sprinkle a little coarse salt on you fingers and the working surface. Using a very sharp knife, not serrated, cut through the fillet at the tail end all the way down to the skin. Do not cut all the way through the skin. Now the knife should be rotated so that the blade is laying almost flat against the cutting board with the sharp edge facing toward the head of the fish. Now, gently use a back-and-forth sawing motion to slide the knife between the skin and the fillet. Cut all the way from the tail to the head, keeping the skin pulled tightly and the sharp edge of the knife angled slightly downward, away from the fillet. This way, you are sure to only cut the skin and not the fillet.

Always be sure to use care when dealing with sharp knives. Dull knives should not be used, as the blade will have a tendency to tear the fillet and not cleanly slice through it.

Chadd Bryant is a senior contributing author to ActiveAngler.com and has published dozens of helpful articles on the Web s leading fishing sites. Visit ActiveAngler.com for immediate access to more free articles including how to bone a fish and how to clean a fish. You ll also find hundreds of fish and seafood recipes such as grilled tuna steaks, fish tacos, baked trout and more.

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