By Gerald Asher
Gerald Asher, who served as Gourmet’s wine editor for thirty years, has drawn jointly this feature of his essays, released in Gourmet and in different places, for the collective perception they provide into why a wine must always be an expression of a spot and a time. Guiding the reader via twenty-seven different wine areas in France, Italy, Spain, Germany, and California, he indicates how each wine worthy consuming is a mirrored image of its terroir—in the broadest experience of that untranslatable observe. In evocative memories of wines, winemakers, and the foodstuff he has had with them, he weaves jointly weather, terrain, and native heritage, sharing his wisdom and event so skillfully that we examine as we're entertained and are available to appreciate, progressively, that the that means and enjoyment of a wine lie consistently within the context of its starting place and within the concurrence of the place, how, and with whom we take pleasure in it.
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Extra info for A Vineyard in My Glass
To decide what chocolate you want to eat or cook with, you owe it to yourself to taste a wide variety. QUALITIES TO LOOK FOR You can begin to learn your own style and preferences by trying be glossy with no surface blemishes. Unless the chocolate is the following highly regarded larger brands: Callebaut, El Rey, Mexican style or for other reasons purposely rustic, the interior, Ghirardelli, Guittard, Lindt, Michel Cluizel, Scharffen Berger, though less glossy, should be dark and evenly colored, without and Valrhona.
Brown sugar is measured by packing it cinnamon or canela in specialty food stores or Latin markets, or fairly ﬁrmly into the measuring cup. order it by mail from Penzeys Spices (see Sources, page 317). Vanilla Sugar E X TR AC T I use only pure vanilla extract. There are no rules I use cane sugar rather than beet sugar for baking and des- really, but when I want classic vanilla ﬂavor or a subtle back- sert making. indd 29 Pages:29 15167 • 21305313 9/6/13 7:09 PM Madagascar or Mexican vanilla. When I want a more ﬂoral or BE ANS These are slightly more time-consuming to use, but exotic ﬂavor, I use Tahitian.
Savvy chocolate lovers chocolates make cake or torte batters a little thicker, and cakes will be surprised at such a low minimum, since most bittersweet made with them may be done a little sooner or seem drier than or semisweet chocolates today exceed 54%. Regardless of the before; ganaches may curdle or separate. A major goal of this official minimum (and no official maximum), chocolate makers book is to explain how chocolates with different cacao percent- have been increasing the cacao content of dark chocolate over ages affect recipes—and to encourage the use of these choc- several decades; this has been done in response to a growing olates by giving the cook the essential tools.