Archive for the ‘cooking’ Category
Author : Joe Bowab
Maine lobster, also known as the American Lobster, is found in the waters between Eastern Canada and North Carolina, with Maine contributing to more than half of all lobsters caught in the United States Maine lobster is easily distinguished from the “spiny” lobster (commonly called rock lobster) caught along the southern Atlantic coast and the coast of California by its large heavy claws The spiny lobster has tiny claws and is usually marketed as uncooked frozen tails Because of its sweet, delicious flavor and tender texture Maine lobster is the world’s most prized catch
Live Maine lobster is available year-round, with the bulk of the catch harvested in the summer and fall In the winter months many lobstermen pull their traps to avoid damage and danger of Nor’easters and other storms The price of lobster, like most prices, is ruled by supply and demand, as well as, the weather Lobster prices usually rise at the start of Memorial Day and drop as the season ends with Labor Day weekend May and September are good times to buy hard-shell lobsters In June and July, when lobster molting is at its peak, the majority of lobsters sold locally are soft-shell
Lobsters grow by molting, or shedding their shells Just after they molt, they are soft and fragile until their new shell has hardened (It takes about 25 molts over 5-7 years for a lobster to grow to a minimum legal size, 1 pound ) Newly molted lobsters are called soft-shell or “new shell” lobsters It is important to be aware of the quality and price of soft-shell lobsters Soft-Shell lobsters have less meat in proportion to total body weight than hard-shell lobsters Hard-shell meat is firmer, while soft-shell meat is softer and tends to have more water Because soft-shell lobsters are not as strong as hard-shells, they do not ship well This is why soft-shell lobster is always less expensive Cracking a hard-shell Maine lobster takes some effort, but the results are more than worth it
Lobsters are caught in traps, marked by colorful buoys to identify the traps’ owners If you happen to be out on a boat and come across one, don’t even think about pulling it up to take a look There is no real authority specifically governing lobster traps, unless you count Smith & Wesson, and the notoriously short-tempered lobstermen, themselves
When the lobsters are taken from the trap, they are “banded” with strong rubber bands Sometimes you might see wooden plugs inserted into the base of the claw Do not remove the bands or plugs they are there for your safety!!!
The State of Maine has very strict laws governing lobstering Lobster traps may not be hauled at night and on Sundays during June through August in Maine waters (since 1967) In Maine it is illegal to keep lobsters under and over a certain size Lobstermen use a special gauge to accurately measure the length of the lobster’s carapace (body)–from the eye socket to the beginning of the tail to ensure legal compliance The legal minimum length is 3 1/4 inches Lobsters under this length are call “shorts” or snappers” and must be thrown back into the ocean Minimum sizes are enforced to make sure that lobsters are mature enough to breed at least once before they are harvested When a female egg-bearing lobster is found, it is required by Maine law that a v-shaped notch be placed in the right tail flipper before releasing the lobster, in order to protect her so that she may continue to reproduce
The maximum legal length of a lobster is 5 inches carapace-length; which are called “jumbos” The maximum size limit is regulated to protect the breeding stock A minimum size lobster will weigh around 1 pound, while a maximum size lobster will weigh between 3-4 pounds The most plentiful and most popular size of Maine Lobster is between 1 1/4 - 1 1/2 pounds each
Contrary to popular belief, live lobsters are not red in color, but are actually a dark blue-green color because of the many different color pigments When cooked, all of the pigments except for the red (astaxantbin) are hidden Besides the typical colored lobsters, there are also rare yellow, red, blue and white specimens About 1 in every 30 million lobsters is born with a blue shell Lobsters are usually active at night and eat fish, crabs, clams, mussels, sea urchins and sometimes-other lobsters!
You can tell if a lobster is a male or a female by looking at their first pair of swimmerets found on the under body of the lobster The swimmerets on the male are larger and bony; they are smaller and softer in the female
Maine lobster is not only great tasting, it’s healthy - that is, if you go easy on the butter It’s hard to believe, but Maine Lobster has less cholesterol, calories, and saturated fats than lean beef, skinless chicken and pork Lobster is a good source of protein and omega-3 fatty acids, which are proven to reduce hardening of the arteries and risk of heart disease Lobster is also high in amino acids, potassium, magnesium, calcium, phosphorus, zinc, iron, vitamin A, and many of the B vitamins
Live lobster can be boiled, steamed, grilled, or baked The white meat of the Maine lobster is located in the tail, claws, and knuckles Meat can also be found in parts of the body and legs The red material in the tail section is the coral “roe” or the female eggs and is considered a delicacy The greenish material at the junction of the body and tail is “tomalley”, which is actually the liver, and has a very unique “peppery” taste used in many recipes
Don’t worry about cooking live lobsters Lobsters have a ganglionic nervous system (as opposed to a central nervous system), so they do not feel “pain” the same way that we do The supposed “screaming” in the pot is actually the sound of steam escaping from the lobster’s shell
Cooking a lobster longer than the recommended times usually makes the meat too tough When properly cooked, lobster meat is a creamy white, shells are bright red and the two front antennae pull out easily A 1-2 pound whole lobster serves one person A pound of meat can be removed from four to six lobsters weighing 1 25 pounds (typical market size) Approximately two cups of lobster meat equals one pound For more Maine lobster and seafood cooking instructions be sure to visit our seafood cooking and handling guide
Though Maine lobster is best enjoyed “in the rough” (cooked whole in the shell), it lends itself to a variety of recipes and styles Celebrate, anytime of year, anywhere in the country, with the finest live Maine Lobster from LobsterAnywhere com
Happy Cracking!
To catch the full story, please visit http://www.lobsteranywhere.com/maine-lobster/category/lobster101 for everything including lobster dinner ideas!
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Posted in cooking on February-9-2010
Unusual flavors harmonize in this budget friendly canned salmon recipe. Refreshing cucumber balances salty seaweed, along with parsley, fish…
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Posted in cooking on February-6-2010
…ginnerobot posted a photo: Jonathan made dinner. This was sooooo good. Recipe. February 4, 2010 … 35/365…
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Posted in cooking on February-6-2010
Author : Mark Cooper
As we all know that Italy is famous for many things, but perhaps it is most famous for its wine The wines of Italy are almost as varied as the people themselves Wine is very common in Italy, as are tea and coffee in other parts of the world There are many different types of wine
The two most distinct classifications are red wine and white wine There is a lot more to that than meets the eye when it comes to fine wine though There are table wines, after dinner wines, lighter wine to be enjoyed during the day, the types of wine, whether white wine or red wine, are almost endless
Italian wines are usually ranked among the best wines in the world The demand for Italian wines is so high that this small country produces around 8 billion bottles of wine each year But the growing number has not resulted in deterioration in quality, as most Italian wine producers are known for their strict quality control The history of Italian wine dates back around four thousand years Perhaps, what has helped Italian wine stay ahead of its competitors is the fact that Italy has more local grape varieties than any other country on earth Italian wine is considered unique due to rich blend of diverse wine cultures that exist in various wine regions in the country There are certain general qualities of Italian wine which make it stand out in the crowded wine market
A number of grape varieties that do not grow in other parts of the world are grown in Italy These varieties are used for producing wines which have unmatched taste Italian wines are available in a wide range of prices Some of them are very expensive, but many of them are easily affordable A number of Italian wine stores sell these wines online Most popular department stores also sell Italian wine bottles from different parts of the world It is better to buy Italian wine from an authorized store, as many ordinary wines are also sold as “Italian wine” in the market
These are some of my personal favorite wine and food pairings for French and Italian wines:
Beef = Amarone,
Cheese = Beaujolais,
Chicken = Chardonnay,
Cold Meats = Tavel,
Chile = Grumello,
Chinese Food = Soave,
Clams and Oysters = Champagne,
Duck = Pouilly-Fume,
Fish = Muscadet,
Ham = Pinot Grigio,
Lamb = Saint-Emilion,
Ossco Bucco = Barbaresco,
Pate = Saint-Veran,
Pheasant = Vino Nobile di Montepulciano,
Pork = Pouilly-Fuisse,
Red Sauce = Chianti,
White Sauce = Pinot Grigio,
Sauerbraten = Riesling,
Shell Fish = Gavi,
Steak = Gattinara,
Stew = Barolo,
Veal = Soave, and
Venison = Pomerol
In the end, it is really a matter of personal preference and what suits your palate If your restaurant does not have these particular recommendations in their wine cellar, you can always ask the sommelier to recommend something comparable These suggestions should enable you to at least buy or order to the proper wine to accompany dinner Of course, there is a lot more to know about ordering wine, wine tasting, wine production, and wine conversation
Mark Cooper hold master degree in Mass Communication and creative writing. He writes articles for http://www.italianfood-recipes.com and his new article is http://www.italianfood-recipes.com/famous_italian_wines.htm
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Posted in cooking on February-5-2010
I love when people ask me for tips about cooking with their kids. Sometimes I feel really qualified to answer. Other times, not so much.
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Posted in cooking on February-5-2010
Author : Joe Bowab
Maine lobster, also known as the American Lobster, is found in the waters between Eastern Canada and North Carolina, with Maine contributing more than half of all lobsters caught in the United States
Maine lobster is easily distinguished from the “spiny” lobster (commonly called rock lobster) caught along the southern Atlantic Coast and the coast of California by its large heavy claws The spiny lobster has tiny claws and is usually marketed as uncooked frozen tails Because of its sweet, delicious flavor and tender texture, Maine lobster is the world’s most prized catch
Live Maine lobster is available year-round, with the bulk of the catch harvested in the summer and fall In the winter months many lobstermen pull their traps to avoid damage and danger of Nor’easters and other storms The price of lobster, like most prices, is ruled by supply and demand as well as the weather Lobster prices usually rise at the start of Memorial Day and drop as the season ends with Labor Day weekend May and September are good times to buy hard-shell lobsters In June and July, when lobster molting is at its peak, the majority of lobsters sold locally are soft-shell
Lobsters grow by molting, or shedding their shells Just after they molt, they are soft and fragile until their new shell has hardened (It takes about 25 molts over 5-7 years for a lobster to grow to a minimum legal size, 1 pound ) Newly molted lobsters are called soft-shell or “new shell” lobsters It is important to be aware of the quality and price of soft-shell lobsters Soft-Shell lobsters have less meat in proportion to total body weight than hard-shell lobsters Hard-shell meat is firmer, while soft-shell meat is softer and tends to have more water Because soft-shell lobsters are not as strong as hard-shells, they do not ship well This is why soft-shell lobster is always less expensive Cracking a hard-shell Maine lobster takes some effort, but the results are more than worth it
The State of Maine has very strict laws governing lobstering In Maine it is illegal to keep lobsters under and over a certain size Lobstermen use a special gauge to accurately measure the length of the lobster’s carapace (body)–from the eye socket to the beginning of the tail to ensure legal compliance The legal minimum length is 3 1/4 inches Lobsters under this length are call “shorts” or snappers” and must be thrown back into the ocean Lobstermen often place a V-shaped notch in the tail of these smaller lobsters to signify that they are too small to keep Minimum sizes are enforced to make sure that lobsters are mature enough to breed at least once before they are harvested
The maximum legal length of a lobster is 5 inches carapace-length; which are called “jumbos” The maximum size limit is regulated to protect the breeding stock A minimum size lobster will weigh around 1 pound, while a maximum size lobster will weigh between 3-4 pounds The most plentiful and most popular size of Maine Lobster is between 1 1/4 - 1 1/2 pounds each Lobsters are classified as follows:
Missing 1 claw = Culls
1 - 1 1/8 lb = Chickens
1 1/4 lb = Quarters
1 1/2 - 1 3/4 lb = Selects
2 - 2 1/2 lb = Deuces
2 1/2 - 3 lb = Small Jumbos
3 lb - larger = Jumbos
Contrary to popular belief, live lobsters are not red in color, but are actually a dark blue-green color because of the many different color pigments When cooked, all of the pigments except for the red (astaxantbin) are hidden Besides the typical colored lobsters, there are also rare yellow, red, blue and white specimens About 1 in every 30 million lobsters is born with a blue shell Lobsters are usually active at night and eat fish, crabs, clams, mussels, sea urchins and sometimes-other lobsters!
You can tell if a lobster is a male or a female by looking at their first pair of swimmerets found on the under body of the lobster The swimmerets on the male are larger and bony; they are smaller and softer in the female
Maine lobster is not only great tasting, it’s healthy - that is, if you go easy on the butter It’s hard to believe, but Maine Lobster has less cholesterol, calories, and saturated fats than lean beef, skinless chicken and pork Lobster is a good source of protein and omega-3 fatty acids, which are proven to reduce hardening of the arteries and risk of heart disease Lobster is also high in amino acids, potassium, magnesium, calcium, phosphorus, zinc, iron, vitamin A, and many of the B vitamins
Lobster Rules:
If you plan to ship or transport lobster, always choose hard-shell Maine lobsters
The best way to keep lobster alive at home is to refrigerate them and cover with a damp cloth or newspaper
Do not immerse lobster in fresh water (in the sink or bathtub) or allow them to sit in melted ice
When transferring lobsters, pick them up by the body not the claws
Do not remove wooden pegs or rubber bands until after lobsters have been cooked
Live lobster can be boiled, steamed, grilled, or baked The white meat of the Maine lobster is located in the tail, claws, and knuckles Meat can also be found in parts of the body and legs The red material in the tail section is the coral “roe” or the female eggs and is considered a delicacy The greenish material at the junction of the body and tail is “tomalley”, which is actually the liver, and has a very unique “peppery” taste used in many recipes
Don’t worry about cooking live lobsters Lobsters have a ganglionic nervous system (as opposed to a central nervous system), so they do not feel “pain” the same way that we do The supposed “screaming” in the pot is actually the sound of steam escaping from the lobster’s shell
Cooking a lobster longer than the recommended times usually makes the meat too tough When properly cooked, lobster meat is a creamy white, shells are bright red and the two front antennae pull out easily A 1-2 pound whole lobster serves one person A pound of meat can be removed from four to six lobsters weighing 1 25 pounds (typical market size) Approximately two cups of lobster meat equals one pound
Though Maine lobster is best enjoyed “in the rough” (cooked whole in the shell), it lends itself to a variety of recipes and styles Celebrate, anytime of year, anywhere in the country, with the finest live Maine Lobster from LobsterAnywhere com
Enjoy!
If you liked this article, please visit our Live Lobster site at http://www.lobsteranywhere.com
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Posted in cooking on February-4-2010
Tamales have got to be one of my favorite things to make and eat. Sure, they are a bit of a production.
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Posted in cooking on February-4-2010
Author : Mark Cooper
All of the people who love to drink coffee know just how nice it can be to relax with a nice warm cup of coffee However, most of them do not know that you can actually use coffee in your food too! There are quite e few more uses for coffee, other than its common uses as an ingredient in deserts This extremely versatile ingredient is often used in barbeque sauces, meat glazes, and pot roasts
Freshness is absolutely vital when it comes to cooking using coffee Ideally grind your own coffee beans, and if this isn’t possible then buy freshly ground If your recipe requests brewed coffee then you should make it just before you are ready for it Make it just as you would a cup of tea that you would drink, but take note of the concentrations Many recipes require strong coffee, such as coffee from an espresso maker, perhaps two times as strong as you would normally drink
Meatloaf only used to be popular in Australia, however now it’s popular all over the world The coffee tastes even better in this delicious coffee sauce
It is fairly simple to make this sauce - all you need to do is mix a tablespoon of instant coffee with a quarter of a cup of water Add in half a cup of ketchup; quarter a cup of dry red wine, and a quarter of a cup of Worcestershire sauce Mix everything together, and then add two tablespoons of vinegar, one ounce of margarine and a squeeze of lemon juice with a pinch of brown sugar
First heat a cup of sugar with a pinch of salt, and a stick of butter in a saucepan Once everything has melted, add one teaspoon of vanilla extract, and four ounces of chocolate Continue to mix to stop it from burning, until it has all melted Then add one tablespoon of freshly ground coffee For a different taste, you can also use two teaspoons of espresso coffee
After mixing for a few minutes, and then put it all into a mixing bowl Allow it cool to for a while, however keep it still be warm Mix in three whole eggs and one cup of flour Pour this mixture into a baking tin, bake in the oven for around 30 minutes Choose your favorite chocolate cake recipe; add in a cup of vegetable oil, one packet of chocolate pudding, four whole eggs and half a cup of ‘creme de cacao’ Now add one cup of Russian coffee, to make this mix together:
Coffee really is a versatile ingredient you could use it in all sorts of things, from cookies to muffins and all sorts of candy! Well suited to ice cream too, the possibilities are endless!
Coffee syrup is also delicious and easy to make Mix a cup of sugar with one cup of coffee Boil it in a saucepan until the sugar dissolves Simmer for a few minutes and then cool, and go for it!
Mexicanfoodsrecipes.com is specialized in Mexican foods and cooking tips.
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Posted in cooking on February-3-2010
I love this recipe from Fine Cooking Magazine. A think juicy pork chop, crusted in a pungent coriander spice mix, fried until crispy and drizzled
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Posted in cooking on February-2-2010
[ Cooking & Recipes ] Open Question : how do you make bread & butter…
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Posted in cooking on February-2-2010
Author : Kristian Phillips
Australian wine has dominated the UK supermarket shelves and restaurant tables for at least twenty years In fact Australia is now responsible for the most wines sales by volume to the UK than any other country in the world However despite it being a big seller when it comes to the UK it is only in the top 10 when it comes to overall wine production statistics
Initially Australia was known primarily for its Chardonnay It was this oaky white wine which really bought it to the forefront of the British market Because of the Australian climate the grapes tended to mature more than the same grapes would in Europe - producing a wine with a higher sugar and in some cases higher alcohol content than its European counterpart The climate has also led to Australia being able to produce fewer weak wines and therefore the wine produced is more consistent than that produced in Europe which is more at the mercy of changeable weather However as tastes change and time has moved on the wine industry has too and Australia now produces a wide range of wines
There is a vast amount of wine produced in Australia and we are now going to take a whistlestop tour around some of the wine regions concentrating on those which produce red wine
In New South Wales the best known region is Hunter Valley, here you will find some excellent Shiraz Wines can be labelled as being form the upper or lower valley but both areas concentrate on Shiraz for their red wine
Also in New South Wales is Mudgee and the Murrumbidgee Irrigation Area This area was previously responsible for some of the cheaper lower quality wines but this has changed over the last few years and there are some really good Shiraz wines now coming out of this region
For great Pinot Noir wines head to Victoria, The Mornington Peninsula and the Yarra Valley are both producers of some fine varieties of this type of wine In fact Victoria is singlehandedly responsible for a great deal of red wines that end up on tables across the UK with Goulburn Valley, Great Western, Rutherglen, King valley and Milawa all producing some fantastic wine
South Australia is where many of the wines produced for mass consumption come from Coonawarra is seen as one of the finest wine regions of the area producing rich Cabernet Sauvignon and fiery Shiraz Also notable in this area is the wine region of Barossa Valley which is one of the oldest and best known places for viticulture in Australia Shiraz is what the region made its name from so it is definitely worth checking it out!
For a great range of Australian red wines, or just to browse wine in general, it is a good idea to consult an independent online wine retailer You can browse wines in your chosen price range, and you can research before you buy
Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. For more information on wine, go to - www.laithwaites.co.uk
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Posted in cooking on January-31-2010
Author : Mark Cooper
An important part of our daily diet, bread is such simple food stuff that it is often taken for granted In United Kingdom, the popular idea of bread is quite disheartening; it is considered a horrible mass-produced loaf wrapped in plastic with additives and preservatives aplenty
Even in the case of avoidance of the ‘packet sliced white loaf’, it is possible that you purchase your bread from a supermarket If this were so, go in for the more over-priced, mass-produced specialty breads that most super markets sell these days Only a few people in the UK buy their daily bread from a baker nowadays, and hence, village or town bakeries are shutting down Ensure that you support a small bakery in your vicinity, if there is one, as the produce that you buy from there will be markedly better than the bread bought from a super market
Over the last few years, the popularity of bread has gone downhill People now see bread consumption as one of the slimming deadly sins However, if you ensure that you don’t eat too much of it, you will be fine, provided you eat bread made of unbleached white flour, yeast, water, sugar and salt; or even the wholemeal version Fresh and wholesome bread is good for you than many other foodstuffs that you substitute into your diet
The home-baked variety of bread is a rare commodity these days, even though is the most widely used staple of all Making bread at home is much simpler than you imagine, and is a much more enjoyable process than buying it in the super market
Some people feel that bread fills them with excitement and anticipation, and is a pure delight In Italy, no table is laid without bread and no meal is considered complete without it Prepared nicely, with good basic ingredients, and allowed to rise for the correct length of time, bread is highly nutritious; a complex carbohydrate that releases energy gradually through our blood system For a bread-lover, the greatest food combination may well be - bread and olive oil All the various stages of bread making are accessible and simple, if taught properly A good recipe book, with a baking section, will teach you the basics of bread baking, which require three basic things, namely - the correct ingredients, proper equipment and an oven
There is a ‘wealth’ of different style of bread in Italy, where you can find the tastiest of breads in the whole world Focaccia is a very popular Italian in demand abroad too Focaccia is bread that is baked flat in an oven, having toppings of onions, herbs and other foodstuffs Traditionally baked in the hearth of the fire, Focaccia gets its name from the Latin for ‘fire place’ or ‘center’ Focaccia is usually seasoned with olive oil and herbs, with cheese on top Outside of Italy, this bread is mainly used to make sandwiches
At a traditional pizzeria in Italy, if you have had the chance to eat a real Italian pizza, you would have actually relished the deliciously crisp bread base of the pizza, which simply is the best bread on earth
Mark Cooper hold master degree in Mass Communication and creative writing. He writes articles for http://www.italianfood-recipes.com and his new article is http://www.italianfood-recipes.com/how-to-cook-italian-bread.htm
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Posted in cooking on January-30-2010
UglyKitty posted a photo: Blogged with recipe…
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Posted in cooking on January-30-2010
Author : Mark Cooper
All of the people who love to drink coffee know just how nice it can be to relax with a nice warm cup of coffee However, most of them do not know that you can actually use coffee in your food too! There are quite e few more uses for coffee, other than its common uses as an ingredient in deserts This extremely versatile ingredient is often used in barbeque sauces, meat glazes, and pot roasts
Freshness is absolutely vital when it comes to cooking using coffee Ideally grind your own coffee beans, and if this isn’t possible then buy freshly ground If your recipe requests brewed coffee then you should make it just before you are ready for it Make it just as you would a cup of tea that you would drink, but take note of the concentrations Many recipes require strong coffee, such as coffee from an espresso maker, perhaps two times as strong as you would normally drink
Meatloaf only used to be popular in Australia, however now it’s popular all over the world The coffee tastes even better in this delicious coffee sauce
It is fairly simple to make this sauce - all you need to do is mix a tablespoon of instant coffee with a quarter of a cup of water Add in half a cup of ketchup; quarter a cup of dry red wine, and a quarter of a cup of Worcestershire sauce Mix everything together, and then add two tablespoons of vinegar, one ounce of margarine and a squeeze of lemon juice with a pinch of brown sugar
First heat a cup of sugar with a pinch of salt, and a stick of butter in a saucepan Once everything has melted, add one teaspoon of vanilla extract, and four ounces of chocolate Continue to mix to stop it from burning, until it has all melted Then add one tablespoon of freshly ground coffee For a different taste, you can also use two teaspoons of espresso coffee
After mixing for a few minutes, and then put it all into a mixing bowl Allow it cool to for a while, however keep it still be warm Mix in three whole eggs and one cup of flour Pour this mixture into a baking tin, bake in the oven for around 30 minutes Choose your favorite chocolate cake recipe; add in a cup of vegetable oil, one packet of chocolate pudding, four whole eggs and half a cup of ‘creme de cacao’ Now add one cup of Russian coffee, to make this mix together:
Coffee really is a versatile ingredient you could use it in all sorts of things, from cookies to muffins and all sorts of candy! Well suited to ice cream too, the possibilities are endless!
Coffee syrup is also delicious and easy to make Mix a cup of sugar with one cup of coffee Boil it in a saucepan until the sugar dissolves Simmer for a few minutes and then cool, and go for it!
Mexicanfoodsrecipes.com is specialized in Mexican foods and cooking tips.
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Posted in cooking on January-29-2010
Author : Kristian Phillips
South Africa is a relatively new player in the international wine world, but is increasingly producing better wine through the years It is good at producing wine which represents good value for money whether it be a table wine or a fine wine that you are looking for
South Africa is classed as ‘New World’ but the wine that it produces is far from that In fact it seems to bridge the gap between ‘Old World’ and ‘New World’ styles making the product that it produces one of great interest to anyone who has a passing interest in wine Add to this a selection of grape varieties that are not found in the other wine producing nations and you can benefit from a whole range of unique wine
Red wine is something that South Africa seems to be attracting a lot of attention for - Pinotage is one such variety which produces a red wine that is earthy and has a savoury taste to it - a unique take on red wine
The most well known regions for wine production in South Africa are: Stellenbosch; Constantia; Paarl; and Walker Bay
Stellenbosch is close to Cape Town and is in fact the country’s largest wine growing area The vineyards are surrounded by mountains and the town is a university town It is a very picturesque place - ideal in fact for wine touring Within this area there are several different regions but in general the east is known for the red wine, whereas the sandstone areas in the west are responsible for the whites
Constantia is a region which is tucked away in one of the Southern suburbs of Cape Town This area was one of the first regions planted with grapes and hence has a pedigree for producing high quality wine
Paarl is North West of Cape Town and is traditionally home to white wine production However in recent years it has diversified into red wine territory This has been due to the climate here which is similar to a Mediterranean climate and therefore well suited for growing all types of grape The vines here are grown on slopes and the vineyards that produce the best wine are those situated further up the slope
Walker Bay is a cool climate region and it therefore famous for producing Chardonnay, Pinot Noir and Sauvignon Blanc This region is the one to look out for especially as the wines that are currently coming out of here are somewhat unique in taste and could just be the next big thing
For a great range of South African wines, or just to browse wine in general, it is a good idea to consult an independent online wine retailer You can browse wines in your chosen price range, and you can research before you buy
Fiona Muller has been writing for over 20 years. She is a qualified journalist and has worked in food and drink writing for the last few years. For more information on wine, go to - www.laithwaites.co.uk
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Posted in cooking on January-29-2010
There are many healthy cooking techniques that may be employed to make tasty, but low fat foods. Following is a healthy recipe for cooking tacos at…
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Cooking
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Misto Gourmet Brushed Aluminum Olive Oil Sprayer
Joy of Cooking: 75th Anniversary Edition - 2006
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On Food and Cooking: The Science and Lore of the Kitchen