It's all about Gewürztraminer

Gewürztraminer is one of those grapes that's hard to spell. Because of this, it's often overshadowed by wines like Riesling that are so much easier to pronounce.

Despite its tongue-twisting name, it's easy to fall in love with Gewürztraminer because the grape produces wines that are aromatic, spicy, and pair brilliantly with spicy food—especially Asian food. I love Gewürztraminer with Thai cuisine, seafood (especially oysters), and grilled chicken or fish.

If you're interested in trying a Gewürztraminer, remember that the grape is grown all over the world. The wines made from the grape range from fruit-forward treats to more austere, restrained beauties. It flourishes in cool climates, where the grape's naturally high levels of sugar don't rise to undrinkable levels. In spite of the cool temperatures, most Gewürztraminers are still a bit sweet (or "off-dry" as they are technically called), though it is possible to find dryer bottlings.

Here are some of my favorites, all widely available and affordable:

The 2008 Chateau St. Jean Gewürztraminer is made with Sonoma County fruit and and is a lovely domestic example of the grape. Decidedly rich with nice acidity, the wine is off-dry in style, with aromas of lychee and roses. These are followed up with more lychee and apples on the palate and a spicy honey and floral aftertaste. This wine delivers more complexity than most at this price point. (find this wine)

The 2007 Espiritu de Chile Gewürztraminer is made with fruit from Chile's Central Valley. This wine smells like honey--pure and rich. Flavors of apricot and honey are on a surprisingly lightweight frame that is good for those who sometimes find Gewürztraminer too overpowering. This wine has a drier aftertaste, though it is still a bit off-dry. (find this wine)

Alsace is well-known for its superb Gewürztraminer. Look for the 2007 Helfrich Gewürztraminer, a classic example of the grape. Perfectly balanced between fresh and lush with both clean pear and rich tropical fruit aromas and flavors. The spicy, fruity aftertaste is juicy and draws you in for more. A stunning wine for the price, and one of the best value wines you can buy

Read More

KOT Cycle

Read More

control system

1. Accuracy:

Effective controls generate accurate data and information. Accurate information is essential for effective managerial decisions. Inaccurate controls would divert management efforts and energies on problems that do not exist or have a low priority and would fail to alert managers to serious problems that do require attention.

2. Timeliness:

There are many problems that require immediate attention. If information about such problems does not reach management in a timely manner, then such information may become useless and damage may occur. Accordingly controls must ensure that information reaches the decision makers when they need it so that a meaningful response can follow.

3. Flexibility:

The business and economic environment is highly dynamic in nature. Technological changes occur very fast. A rigid control system would not be suitable for a changing environment. These changes highlight the need for flexibility in planning as well as in control.

Strategic planning must allow for adjustments for unanticipated threats and opportunities. Similarly, managers must make modifications in controlling methods, techniques and systems as they become necessary. An effective control system is one that can be updated quickly as the need arises.

4. Acceptability:

Controls should be such that all people who are affected by it are able to understand them fully and accept them. A control system that is difficult to understand can cause unnecessary mistakes and frustration and may be resented by workers.

Accordingly, employees must agree that such controls are necessary and appropriate and will not have any negative effects on their efforts to achieve their personal as well as organizational goals.

5. Integration:

When the controls are consistent with corporate values and culture, they work in harmony with organizational policies and hence are easier to enforce. These controls become an integrated part of the organizational environment and thus become effective.

6. Economic feasibility:

The cost of a control system must be balanced against its benefits. The system must be economically feasible and reasonable to operate. For example, a high security system to safeguard nuclear secrets may be justified but the same system to safeguard office supplies in a store would not be economically justified. Accordingly the benefits received must outweigh the cost of implementing a control system.

7. Strategic placement:

Effective controls should be placed and emphasized at such critical and strategic control points where failures cannot be tolerated and where time and money costs of failures are greatest.

The objective is to apply controls to the essential aspect of a business where a deviation from the expected standards will do the greatest harm. These control areas include production, sales, finance and customer service.

8. Corrective action:

An effective control system not only checks for and identifies deviation but also is programmed to suggest solutions to correct such a deviation. For example, a computer keeping a record of inventories can be programmed to establish “if-then” guidelines. For example, if inventory of a particular item drops below five percent of maximum inventory at hand, then the computer will signal for replenishment for such items.

9. Emphasis on exception:

A good system of control should work on the exception principle, so that only important deviations are brought to the attention of management, In other words, management does not have to bother with activities that are running smoothly. This will ensure that managerial attention is directed towards error and not towards conformity. This would eliminate unnecessary and uneconomic supervision, marginally beneficial reporting and a waste of managerial time.

Read More

Meals of the Day

Do you know all the words for the meals that we eat during the day? Most people probably eat about three main meals every day, but here are seven words for main and other meals that we often use:

breakfast
The first meal of the day. Usually around 6am-9am.

brunch
A meal eaten in the late morning, instead of BReakfast and lUNCH. (informal)

elevenses
A snack (for example, biscuits and coffee). Around 11am. (BrE, informal)

lunch
A meal in the middle of the day. Usually around noon or 1pm.

tea
A light afternoon meal of sandwiches, cakes etc, with a drink of tea. Around 4pm. It is also sometimes called afternoon tea (mainly BrE). The word tea can also refer to a cooked evening meal, around 6pm (BrE).

supper
A light or informal evening meal. Around 6pm-7pm.

dinner
The main meal of the day, eaten either in the middle of the day or in the evening. Usually when people say "dinner", they mean an evening meal, around 7pm-9pm.

Read More

How to Prepare 6 course continental menu

To prepare a Continental classical menu, all you have to keep in mind is that you have to plan your menu systematically and everything should be in order.

The following are the key points to be kept in mind while preparing the menu

1.   No repetition of color
2.   No repetition of ingredients
3.   Check seasons availability
4.   Always make a full course meal
      minimum of at least 6 course.

The following are the 6 course menu you can easily prepare in a restaurant or one can have an idea of how the menu goes.                                    

                     
                             1.   The First Course is alwaysHors d oeuvres:  Hors d oeuvres are starters which are generally given in the beginning of the menu. The role of Hors d oeuvres is to stimulate the appetite.

The common continental Hors d oeuvres are

CaviarSaladAny JuiceSnailsPate d foie gras MellonPrawnCorn on the cobAngels on HorsebackGrape fruit etc

                              2.   The second course is Potage which means SOUP these are taken after the Hors d oeuvres . The common Example are

 Minestroni soupConsomme FlorentineConsomme AndalouseConsomme JullieneCreme cresyCreme DubarryCreme St. GermainCreme de CeleriTomato soup

                           3.    The third should be a main course which includes pork, turkey, chicken. In French this course is known as Releve The common examples are:

Roast lambRoast duckRoast TurkeyRoast beefRoasted ChickenSaddle of MuttonBaron of beef

                           4.    The Fourth course is always a vegetable course. this course is lighter than the Non veg course and in French is known as Legumes. These include:

Puree de pommesPommes sauteesPommes fritesArtichokeBrocolliAsparagusRatatouille

                      5.   The Fifth course is the cheese course. In French these are known as Fromages. The common Eg. are

CheddarEdamRicottaDanish BlueManchegoStilton
                    6. The last course is the Dessert. All continental sweet preparation are served. The common Eg. are

Apple pieChocolate  souffeCaramel CusatrdCereme brulle

The Example to prepare a perfect menu is:

Date                                                  Hotels Name                                                    Luncheon/Dinner

                      Caviar
                  (acc. lemon wedges, Blinis)
                        or
                     Huitres
                  (acc. lemon wedges, Chilli vinegar)

                    **************** 

                    Creme St.Germain
                  (acc. Crutons, Grated cheese)
                       or
                    Consomme Xavier
                  (acc. Crutons, Grated Cheese)
                    
                    ****************

                    Roasted Duck                
                  (acc. Roast Gravey )
                       or
                    Boiled mutton
                  (acc. Pommes Pormentiere)

                    ****************

                     Asparagus
                   (acc. Hollandise Sauce)
                       or
                    Peas poie
                   (acc. Vinnigrate)

                   ****************

                    Cheddar
                   (acc. Crackers)
                       or
                    Edam
                   (acc. Crackers)

                   ***************
  
                   Caramel Custard
                   
                   ***************
                    Tea/Coffee

This is an example how a 6 course menu is made. This is Quite simple if you have the knowledge of all the continental dish.

Note: Now you can easily make menu from the list of Examples of Hors d oeuvres potage etc.

Have a nice day

au revoir    

Read More

Keys used in hotel industries

What is Key?

Keys provide an affordable way of securing things, such as vehicle and buildings. A small piece of shaped metal with incisions cut to fit the wards of a particular lock, which is inserted into a lock and turned to open or close it.

Types of Hotel Keys

Emergency Key – Open all doors in the property even the doors which are double locked by guest.
Grand Master Key – Opens all the guestrooms as well as housekeeping storage rooms. For example linen room, laundry rooms. It is usually kept under lock and key is kept in the front office.
Master Key – Open all the doors of a guest room which are not double locked.
Sub Master Key – Open all the doors of a guestroom for a one particular work section of a hotel.
Floor Master Key – Open all the rooms of a particular floor which are not double locked. It also opens the floor storage section.
Section Master Key – Housekeeping attendant is given the key to clean rooms of a particular one section of a floor.
Guest Room Key – The key is issued to the guest only after they have registered .It open the room until and unless it is not double locked.
Card Key – The plastic card look like credit card with holes punched in them.

Read More

Spiceology: The how to of spices

All of us know that a simple photograph of a person can tell us a lot about him or her; a photo taken with the right lighting and posture makes someone look gorgeous and the opposite can make one look ugly. A dish in many ways is similar to a photograph. A dish that has just the right amount and kinds of spices helps  round off the dish and make it elegant to the human tongue. Spices and aromatics is to cooking as how lighting and posture are to photography.

What is a spice?

A spice ( according to wikipedia…) is a bark, root, stem, fruit or seed that acts as coloring, flavoring and preserving agent. That means bay leaves and saffron don’t make the cut.

A spice affects the aroma and the flavors that the dish impart. To be more clear the amount and the number of spices that we add can make or break a dish. For instance a red pasta seasoned with pepper and a tad bit of paprika can taste heavenly while a pizza seasoned with a butt load of oregano can make you puke.

Spices also impart color to the food and make them vivid like the rainbow. Spices like Chillies and turmeric have carotenoid pigments that disperse into the cooking medium when they are being cooked, thus they impart red and yellow colors respectively.

Moreover spices also serve the function as preserving agents. The essential oils of spices have shown to have antimicrobial properties and the phenolic compounds in spices restrict oxidation of food materials. This figures why, throughout history spices such as chillies, turmeric, garlic, peppers etc were used in preserving mixtures and pickles.

Storing spices:

Spices simply….last forevvvvver. Once you buy a spice it almost never spoils. We  owe this to their lack in moisture and the inherent antimicrobial properties. But, the flavor of spices can deteriorate if not stored properly. High temperature conditions cause the essential oils to evaporate faster and light can fade the color of spices.

Thus while storing spices it’s better if stored in a cool place away from sunlight. Make sure to store spices in airtight containers as it helps keep moisture away as spices such as asafoetida tend to harden up upon contact to moisture.

Moreover consider storing spices as whole rather than in powdered form as they tend to last longer and have most of their flavors locked in.

Checking quality of spices:

Just take a whiff and you'll know. To check the freshness of a spice, take a pinch, rub it between your fingers and smell. If the spice doesn't smell nice and full, it probably lost most of its essential oils and thereby its potency.

It’s advisable to change out spices every 4-6 months ( after checking, of course).

How to spice up your dish?

Spices are like the icing on a cake, they finish off a dish and tie up all the flavors.

Broiling whole dry spices, heats them, vaporises the essential oils and gives them a massive flavor boost. If you grind the spices after this it just smells heavenly.

It’s best to add spices at the beginning of any cook as this makes the flavor of the spices more pronounced. Thus it’s better to add larger spices like ginger and garlic at the beginning as the heat cooks off its raw flavor and brings about their mellow sweetness.

Moreover, different spices require different treatment. For example, paprika enhances its intensity after cooking. Thus it’s best to add it gradually and allow the flavor to slowly increase during the cook.

Thus, the best way to get to know your spices is to use them,experiment with them and experience them. So get your chef hats on and start spicing up.

Read More

Wine regions of france

The main wine growing regions of France

• Alsace
• Bordeaux
• Burgundy
• Beaujolais
• Champagne.
• Côtes du Rhone
• Jura 
• Languedoc
• Loire Valley
• Médoc
• Provence
• South-west

Alsace

Situated on the lower eastern slopes of the Vosges mountains, in the Rhine valley between Strasbourg and Mulhouse, the Alsace vineyard is rather different from any other French wine growing area. Like the region of Alsace itself, the wine culture here is steeped in a Germanic tradition, producing mostly dry or fruity white wines, the most popular being Riesling, Sylvaner and the very fruity Gewurztraminer.

The rules of Appellation contrôlée - and more recently of Appellation Protégée(AOP) are not applied in the same way in Alsace as in the rest of France. In Alsace, wines are produced under a simple "Alsace" appellation, after which the next most important element to be indicated, and the most visible word on the label, is the grape variety or "cépage", Sylvaner, Riesling, Gewurztraminer, Edelzwicker, Pinot or a few others. Smaller areas do not have their own appellations, though with many Alsace wines, the name of the village or vineyard from which it comes will also be indicated. See also Vendanges tardives.

Lorraine, also in north east France, produces mostly Vin de pays white wines, in the Meuse and the Moselle.

Bordeaux

 Wine, and wine growing region. With Burgundy and Champagne, the Bordeaux region of Aquitaine is one of the three most famous French wine-producing regions. Historically, its fame is at least in part due to the fact that of these three big grape-growing areas, the Bordeaux vineyard is the only one with immediate access to the sea, an advantage that has enabled it to be France's major wine exporting region for many centuries.

In 1152, when queen Eleanor of Aquitaine married the English king Henry II, the Aquitaine region became economically integrated into the Anglo-Norman world, the Bordeaux region becoming the main supplier of wine for England. This historic wine exporting tradition helped Bordeaux to develop far stronger commercial links in the ensuing centuries, firmly establishing Bordeaux wines, often referred to generically in English as "clarets", on the international market.

The Bordeaux vineyard is centered round the port city of Bordeaux , along the estuary of the Gironde, and the rivers Garonne and Dordogne. It is a large vineyard, and the geo-specific appellation "Bordeaux" covers an area stretching some 100 km both north-south and east-west.

 While the appellation contrôlée covers wines of medium quality from all over this region, many if not most of the top quality clarets grown in the overall area benefit from more specific and distinctive area appellations, such as Médoc , Graves or Saint Emilion, and even more local appellations such as Pauillac, Graves and Saint-Estèphe.

Unlike other French wine-growing areas, the Bordeaux area operates classifications of many of its top wines, notably those from the Médoc and Saint Emilion vineyards. The best estates in these areas have the right to sell wines designated as grand cru. Below the grand crus come other high quality wines designated as cru bourgeois.

Tip: 2009 is said to be an exceptionally good vintage year.

Médoc

Among the Bordeaux vineyards, Médoc deserves a special mention. The Médoc, an area south of the Gironde estuary to the north west of Bordeaux, is the home of many of the most prestigious French wines.  Among the famous appellations produced in this area are Saint Estèphe, Margaux, Saint Julien and Pauillac. It was in 1855 that the wine producers of the Medoc region classified their 61 best wines according to a league table of "grands crus", ranking from "Premier Cru" to "Cinquième Cru". These grands crus are generally reputed to be the greatest of all French wines, and naturally their prices generally reflect this status. Obviously, if you buy an estate bottled wine from a chateau with grand cru status, (and of course they are all estate bottled), you can be pretty sure of getting a top quality wine. But take care! Even a grand cru wine can go off if it is not matured and cared for in the best conditions.

Other areas of south-west France

 Inland and southwards from the Bordeaux / Saint Emilion regions, there are a number of  less well-known wine growing areas, many of them producing quite good wines at very reasonable prices. These include Bergerac, Cahors, Gaillac and Marcillac (all Appellation Contrôlée wines) , or Côtes du Tarn or Vin de Pays du Lot. While Marcillac is a small area, the vineyards of Cahors, Gaillac and Bergerac are quite extensive, and best known for their reds. The Cahors area produces some of the richest and darkest red wines in France, principally using the Malbec grape variety, sometimes referred to as "purple wine". However the Bergerac wine producing area is also known for its white wines, including some strong sweet aperitif wines such as Montbazillac

   Towards the Pyrenees, there are some surprisingly good white wines from the vineyards of Jurançon and Béarn, notably Pacherenc-du-Vic-Bilh, reputed for its distinctive aperitif wines. Close by, the vineyards of Madiran produce a well-known red.

Bourgogne (Burgundy)

 The vineyards of the Burgundy region cover a narrow strip of land on the eastern slopes of the hills running south-east from the Burgundian Capital, Dijon. the heart of the Burgundy wine growing region is the historic city of Beaune, where the autumn wine sale in the historic "Hospices" building is one of the high points of the wine year. Burgundy wines are classified on four levels, the lowest being the generic "Bourgogne" appellation. Selected areas of the Burgundy vineyard have their own classifications, such as Côtes de Beaune. Within these, there are smaller areas, villages and groups of villages, reputed to produce higher quality wine, such as Mersault, Pernand Vergelesse or Aloxe Corton . Finally, at the top of the pyramid, there are the "grands crus", such as Clos Vougeot, with its mere 51 hectares of vineyard. Finding ones way around Burgundy wines is sometimes a daunting task. The best Burgundy wines are the reds, the best of which can keep for a good 20 to 30 years. However, Burgundy also produces some top quality, though not too distinctive, whites. It is often said that generic burgundies "Bourgogne Rouge" or Bourgogne Passetoutgrains" white are overpriced and not particularly good value for money.

A good tip: 2003 is said to be one of the best vintages for many years.

Visit:  Check out hotels on the Burgundy wine trail

Beaujolais: 

In the south of the Burgundy region, bordering the Rhone valley vineyards, a large area round Beaujeu produces a light red wine known as Beaujolais, paradoxically one of the most famous French wines. This is a wine that does not usually keep for very many years, and over the last fifty years it has been successfully marketed as a "vin primeur", or young wine, to be drunk after just a few weeks of maturing. But the success of Beaujolais Nouveau - launched on the market each year on the third Thursday of November - has more to do with clever marketing than with any real quality of the wine.

Champagne

The Champagne region, centered on the towns of Reims (Rheims) and Epernay, is the most northern of France's major vineyards. Unlike most of the best French wines, champagnes are blended in order to produce either non vintage champagnes (blended from different years) or vintage champagne, blended from wines of the same harvest. Consequently, since the quality of the champagne ultimately depends on a balance between the quality of the grapes and the skill of the blenders, Champagnes are also ranked and promoted by producer, not by any more finely delimited appellation . Possibly the most highly rated of blends is Krug; other well appreciated brands include Mumm, Bollinger and Heidsieck, not to mention the very well known brands of Moët & Chandon and Taittinger.

The distinct taste and purity of real champagne is certainly due to the chalky soil and the continental growing conditions that abound in the Champagne region. Several of the main French Champagne producers have set up branches and vineyards in California, but in spite of bringing over their best master-blenders, have never been able to achieve quite the same result.

Although many people imagine that Champagnes are all white, this is not quite true. Rosé champagnes also exist.

Note:    Champagne is not a generic term for sparkling wine from France. There are plenty more good sparkling wines from France that are not sold as champagne. While it is true to say that the top champagnes are inimitable, it is far from true to imagine that  you have to buy a real champagne if you want a good French sparkling wine. Some other excellent sparkling wines are produced in Burgundy (Crémant de Bourgogne), the Jura (Crémant du Jura)  and the Loire valley (Vouvray and others) and other areas, using the same techniques (formerly called "méthode champenoise" - an expression now banned from use in other regions) and a similar but not identical mix of grape varieties, notably Chardonnay. Only the most experienced connaisseurs can distinguish a middling Champagne from a good crémant or Vouvray... yet non-Champagne sparkling wines sell at a fraction of the price of equivalent quality wines from Champagne.

  Finally, please, the correct way to open a champagne cork is to ease it very gently out of the bottle. It is not to imitate a victorious Formula One racing driver and spray the contents of the bottle all over one's guests.

Loire Valley

Although there are some excellent wines produced in the large Loire Valley area, there are few Loire wines, whites, rosés or pale reds, that rank among the greatest French wines. "Anjou Rosé" is a good everyday rosé, and "Muscadet" and "Gros Plant" from near the mouth of the Loire are dry white wines that go excellently with seafood.. Another good appellation is "Pouilly Fumé" (not to be confused with "Pouilly Fuissé", a white Burgundy). The Loire valley, however, is also France's second largest producer of sparkling wines, after Champagne. The region also produces vin gris, "grey wine", which is actually a very pale rosé, being a white wine made from black grapes. Two of the more prestigious varieties are Vouvray and Saumur. While there are plenty of Loire wines that benefit from appellations controlées, others are sold under the VDQS label.

Cognac: / Charentes:

The Cognac / Charentes region is a major wine area, though normal wine itself is not the main product of the region; the wine produced is mostly used for distilling into Cognac or other spirits, or else for the production of a delicious apéritif wine known as Pineau des Charentes. Some white wine is produced under the Vin de Pays label, and there are some vineyards that produce rosé or even red wines.

Jura.

Possibly the most underrated of French white wines, Jura wines come from the south of the Franche-Comté region, the west-facing slopes of the Jura hills that look out across the wide Saône valley to the slopes of Burgundy on the other side. The best and most distinctive of Jura whites are made from the "Savagnin" grape variety, which is found only in this region, and gives the wine a delicious sherry-like taste. However, most Jura wines are blended from different varieties, and as in Alsace, the grape variety tends to be indicated on the label. the Jura vineyard also produces dark rosé wines, sometimes called reds, as well as the famous "yellow wine", Vin Jaune, an expensive apéritif wine not unlike Amontillado sherry, made exclusively from the Savagnin grape variety. The most prestigious appellation for Vin Jaune is Château Chalon. This wine is made from late harvested grapes, and then left to mature in casks for at least six years.

Côtes du Rhone

Côtes du Rhône is one of those French wines that has become famous on account more as a result of the extent of the vineyard than of the quality of the wine. The Côtes du Rhône vineyard runs for over 200 kilometres down the Rhone valley from the south of Lyons to the Camargue. Within the region, there are a number of prestigious smaller areas such as Côte Rotie (in the northern part of the region), Hermitage or Chateauneuf du Pape and Gigondas (near Avignon).

   The southern end of the Côtes du Rhône appellation area isa ctually in Provence.

   The vast majority of Côtes du Rhône wine is sold under the generic appellations, "Côtes du Rhône" or "Côtes du Rhone Villages".

   Côtes du Rhone wines are mediterranean wines, and generally speaking they are blended from the different classic grape varieties of the South of France, including most notably Viognier, Syrah, and Grenache. Price-wise, generic Côtes du Rhône wines are often at the cheaper end of the "appellation contrôlée" range.

Provence 

Provence is a large wine-producing area, best-known for its rosé wines, the most famous of which are Côtes de Provence and Côteaux d'Aix. However, the Provence vineyard also produces red wines, including some very rich red wines from the Var, and "grey wine" from the Camargue area. The most famous of the area's white wines is Bandol, celebrated since the middle ages. Note that the Provence vineyard also includes the southern end of the Côtes du Rhone AOC area.

Languedoc

 The Languedoc region, covering the Mediterranean coastal plain west of the Rhone, produces a lot of fairly ordinary red wine, much of it marketed as VDQS or Vin de Pays. Languedoc is the largest French wine producing area in terms of volume.  There are seven Appellations controlées in the area, the best-known of which is Corbières, and possibly the best average quality of which is Fitou. AOC wines account for some 10% of the region's production, but the proportion is increasing as Languedoc producers concentrate more on quality, rather than quantity, and strive to reposition their wines higher up the market. Thanks to the long hours of summer sun, grapes ripen well and quickly in this region, which means that Languedoc wines are rich and full bodied, and often have high alcohol content. The wines of Roussillon are very similar, this area being particularly noted for its fortified wines such as Banyuls.

  Rather different from the rest are the sparkling wines produced in Limoux, near Carcassonne. "Blanquette de Limoux" is reputedly the oldest sparkling wine in France; and according to the story, it was a Benedictine monk, Dom Pérignon, who introduced the Limoux method of producing good sparkling wine, to the monks in Champagne who were looking for ways to improve the quality of their rather nondescript dry white wines. Regarding Dom Pérignon, the myth is almost certainly untrue; but it is well documented that Limoux was already producing sparkling wines in the 1540s,  half a century before the technique took hold in Champagne.

Read More

False Belief about wine - Q2

Crystals in the wine! Has the winemaker added sugar?

These crystals, transparent in white wine, sometimes coloured in red, are potassium bitartrate, or just tartrates, which tend to form more quickly under the influence of lower temperatures.

What are tartrates? 

Tartrates, affectionately known by industry professionals as “wine diamonds,” are tiny, crystalline deposits that occur in wines when potassium and tartaric acid, both naturally occurring products of grapes, bind together to form a crystal. Tartrates are scientifically known as potassium bitartrate, which is the same thing as cream of tartar used in cooking. They are completely harmless and natural. The formation of wine diamonds is less common in red wines, as their level of tartaric acid is lower, and crystals tend to fall out naturally during the longer barrel-aging process.  

Why do wine diamonds form? 
Tartrates are a normal byproduct of wine as it ages—but if the wine is exposed to temperatures below 40°F, wine diamonds can form within one week of a wine bottle’s exposure to extreme temperatures (think a bartender’s cold box where beers, wines and juices are all stored at the same temperature). It is these chilly conditions that make the tartaric acid compounds in a wine naturally combine with potassium to form a crystal. 

Why does tartaric acid remain in wine? 
All wine contains naturally occurring organic acids (malic and tartaric acids being the primary ones). Malic acid— “malum” is Latin for “apple”—can almost entirely be converted to the weaker acid, lactic, through a bacterial fermentation. Tartaric is the primary acid we taste in all wines; it is essential to a wine’s mouthfeel and balance. Tartaric acid tends to be more stable in wine, unless the wine is exposed to very cold temperature. Ensuring the perfect balance of these acids in a wine while minimizing the chance for wine diamonds to form is truly where art and science converge. 

What methods are used to remove tartrates? 
Winemakers do employ a process called cold stabilization to remove tartrates from white wine before it is bottled. Many producers do use this technique for purely aesthetic reasons with the hopes of eliminating wine diamonds. The old standard for cold stability in California winemaking was 28°F for 10 days, which is only acceptable if you are selling a product that is mass marketed at a very low price. Very cold stabilization strips a wine of its aromas and flavors, so we at Jordan cold stabilize our Chardonnays to what might seem like a cold, winter day (38°to 40°F), depending on the delicacy of the vintage. Maintaining our quality and consistency is critical to our reputation, so we don’t resort to extreme measures of cold stability that put quality of taste at risk. 

Do tartrates affect the quality of the wine? 
No. Actually, the presence of tartrate crystals is viewed by many winemakers, sommeliers and academics as a sign of quality, indicating that the wine was not overprocessed. Wine crystals never impart an unpleasant taste. 

How do you identify wine diamonds? 
Potassium bitartrate can resemble crystalized sugar granules or crystal shards as they fuse together. They may appear as a powdery white substance at the bottom of a wine bottle. The crystals can also stick to the bottom of the cork. 

How can tartrate crystals be avoided? 
Delicate white wines that offer a suggestion of new oak, a hint of malolactic fermentation and a moderate approach to cold stabilization should be stored at 55 to 60°F and only chilled down to 45 to 48°F just prior to serving to mitigate the formation of crystals. When possible, wines should not be stored in refrigerators overnight that maintain temperatures lower than 45°F. 

How should I serve wine that has tartrate crystals? 

If wine diamonds appear on a cork, simply wipe them away with a cloth. If their appearance in a glass is disagreeable to the consumer, decant the last quarter-bottle of wine, leaving any crystals behind. Pouring through a cheesecloth is also acceptable.

These tartrates in no way affect the quality of wine. don't worry if you find these little crystals in your wine. they are not sugar and have no adverse effects on the taste of the wine or on your health!

Source: Oliviver Poussier's Larousse Wine

Read More

False Beliefs about Wine - Q 1

Is Rosé  a mixture of Red and white wine?

It almost happened! Some European countries hoped to obtain authorization to mix white and red wine to produce Rose table wines (as was current practice in certain new world countries). Fortunately France and Italy Prevailed. making Rose requires red grapes. the color is contained in the skins; and the exact intensity required is extracted, either by the same process used for red wine (juice is left in contact with the skins for just few hours, known as the bleeding method) or by that used for making white wine (the grapes are squeezed lightly to extract a small amount of color and this lightly colored juice is simply fermented, the direct pressure method). mixing red wine and white wine is only permitted in France during production of pink Champagne.

Read More

Difference between Margarine and Vanaspati Ghee

               Nowadays people mistakes Margarine and Vanaspati Ghee (or dalda) are same but it is not so.They have some similar structural compounds but the amount of each element present, differs from each other. 

                 Most of the bakery products are made with the use of Margarine rather than Vanaspati Ghee and whereas Vanaspati ghee are vastly used in fast food shop as a replacement for oil.

                                              Vanaspati Ghee or Dalda

                                             Margarine 

   

                                Margarine is a fully hydrogenated fat or oil whereas Vanaspati Ghee is partially hydrogenated fat or oil.Hydrogenation is a process used to make the oil or fat in a solid or semi-solid state and to have higher self life.Since Vanaspati ghee is partially hydrogenated it found to be in a semi-solid state with less plasticity, high melting point, etc and looks like Ghee (small crystal particles). Margarine has better plasticity, high melting point than dalda and it is found to be in semi-solid state in room temperature since it undergoes full hydrogenation.

                 Trans fat is a term refers to certain unsaturated fats which occur small amount in nature. But the trans fat which is produced in the fat or oil during the manufacture are unsaturated acids but resembles saturated acid in many ways.One of those ways are, it increases blood cholesterol level.

                 This trans fat is found in both Margarine and vanaspati Ghee so fssai (Food Safety and Standard Authority of India) has instructed to reduce the amount of trans fat content in food products.So when you buy packed food products check out the labels before you choose to buy it.So, take care of your health.

                                                 Label (or Nutrition facts)

Sources :

• http://www.turmeriq.com/2013/03/26/stay-away-from-vanaspati-hydrogenated-oils-or-trans-fat/
• http://consumeraffairs.nic.in/consumer/writereaddata/Vanaspati-11.pdf
• https://en.wikipedia.org/wiki/Margarine#Manufacturing_process

                       Author-Dane Walker.

Read More

Cover Setup on accordance with menu

•  A la carte

• Table d' hote

• English Breakfast cover

• High Tea Cover

• Usual Tea cover

Read More