Food & wine en restaurants

Are these the most bizarre Michelin-starred restaurants in the world? Customers share the VERY strange creations they’ve been served, from edible 'mould' to crunchy ants

JohnCopier — Tue, 03 Jan 2023 14:16:26 +0000

Are these the most bizarre Michelin-starred restaurants in the world? Customers share the VERY strange creations they’ve been served, from edible 'mould' to crunchy ants

. Eating at a Michelin-starred restaurant may be a dream for many diners
. However as FEMAIL reveals, the actual experiences can end up being bizarre
. One eatery serves up crunchy ants on the menu, while others serve edible mould
. Read more: Britain's top restaurant revealed as Welsh eaterie with Michelin stars

[www.dailymail.co.uk]

WINE TASTING AND EXPERTISE

JohnCopier — Wed, 30 Nov 2022 18:14:36 +0000

WINE TASTING AND EXPERTISE

Articles claiming that wine tasting expertise is “junk” or “fake” are a time-tested winner in the media guaranteed to get non-experts to nod in agreement, secure in their judgement that because they can’t tell a Zinfandel from a Syrah, no one else can either. These articles almost always take at face value poorly designed studies that purport to demonstrate that even people with some experience with wine tasting fail to make accurate judgments about wine varietals or wine quality.

[foodandwineaesthetics.com]

Re: Salmon pâté with smoked salt

hendrik — Sun, 27 Nov 2022 17:36:49 +0000

John, still alive and kicking >:D<
Keep up the good work, en wellicht wordt dit weer een levendig forum.
Heb op het horloge forum, waar ook nogal wat wijnliefhebberts zetelen melding gemaakt van het bestaan van deze site.
Wees een beetje aardig tegen deze "nieuwkomers" B)

Salmon pâté with smoked salt

JohnCopier — Sat, 26 Nov 2022 10:44:14 +0000

Salmon pâté with smoked salt

This salmon pâté with smoked salt recipe is simple and delicious. You can have it on top of toasted slice of bread for a fancy brunch, or use it as a canapé topping to wow your dinner party guests.

[tasteoffrancemag.com]

How to BYOB and Not Be a Jerk About It

JohnCopier — Mon, 05 Sep 2022 17:29:53 +0000

How to BYOB and Not Be a Jerk About It

Bringing your own wine or spirits to a restaurant is a gift, not a guarantee.

[www.foodandwine.com]

Re: Cooking with wine analysed

JohnCopier — Wed, 31 Aug 2022 17:01:40 +0000

LIKE LIQUID RAGS IN YOUR MOUTH

Hands down, this article in Financial Times by Tamlyn Currin (who writes for Jancis Robinson) is the best thing I’ve read on the vexed topic of tasting notes. It’s behind a paywall so I will summarize it.

Currin often uses elaborate metaphors to describe a wine and prefers to focus more on the shape of the wine in her mouth rather than a list of fruits. Some of her readers complain:

[foodandwineaesthetics.com]

Cooking with wine analysed

JohnCopier — Wed, 31 Aug 2022 16:59:21 +0000

Cooking with wine analysed

‘Whatever its colour, the wine must be clean and without a harsh, aggressive taste. Very cheap table wine sometimes does not react well in cooking, and it is better to use something superior in quality, although this does not have to be a great wine.’ So says Larousse Gastronomique. My mother, who spent most of her cooking years in Zimbabwe and used wine in many dishes, may not have complied with this advice, as anyone who has tasted Zimbabwean wine would attest. Choices were limited (severely, one might add). But her food was always delicious. Which brings us to a question that has divided chefs, cooks and wine lovers since time immemorial. Literally. Which wine should you use for cooking?

[www.jancisrobinson.com]

Exploring the Philosophy of Food and Wine

JohnCopier — Wed, 01 Jun 2022 17:28:20 +0000

Exploring the Philosophy of Food and Wine

TECHNOLOGY MUST SERVE AESTHETICS

[foodandwineaesthetics.com]

What Wine Pairs with Matzah? New & Notable Options for Passover

JohnCopier — Fri, 15 Apr 2022 17:03:55 +0000

What Wine Pairs with Matzah? New & Notable Options for Passover

Think you’re a wine pairing expert? Step up for the Passover kosher wine challenge, where you have to pick a wine that can last in the glass through an hours-long event, stand up to a sinus-clearing blast of horseradish, and match deliciously with a multi-course festive meal. Thankfully, you’re not alone. We’ve got recommendations for all kinds of kosher wines worth buying, bringing, and enjoying as part of the eight days of Passover.

[www.alcoholprofessor.com]

Niederländischer Gault&Millau Restaurantführer 2022 vorgestellt.

JohnCopier — Wed, 16 Mar 2022 18:35:48 +0000

Niederländischer Gault&Millau Restaurantführer 2022 vorgestellt.
:
Jubel im Heuvelland

[www.aachener-zeitung.de]

WINE AND FOOD THAT MAKES YOU CRY

JohnCopier — Mon, 07 Mar 2022 18:13:33 +0000

WINE AND FOOD THAT MAKES YOU CRY

Can wine or food express emotions?

[foodandwineaesthetics.com]

Vin Jaune Wine Drives Chefs Wild — Here’s Why

JohnCopier — Fri, 04 Feb 2022 18:21:18 +0000

Vin Jaune Wine Drives Chefs Wild — Here’s Why

The yellow wine of Jura is a cult classic among food lovers

[www.pix.wine]

The ins and outs of bringing your own wine to restaurants

JohnCopier — Mon, 31 Jan 2022 17:59:54 +0000

The ins and outs of bringing your own wine to restaurants

In theory, to buy a bottle of wine, bring it to a restaurant that already serves wine and then pay an extra fee simply to have it uncorked sounds a bit counterintuitive. Yet, if done right, it can make a night out feel extra special.

Here are some considerations and best practices when deciding whether to bring your own wine.

[www.saucemagazine.com]

Do You Need to Worry About Food and Wine Pairing?

JohnCopier — Thu, 11 Nov 2021 17:57:58 +0000

Do You Need to Worry About Food and Wine Pairing?

Simple pairings can be as satisfying as complicated ones

[www.pix.wine]

Is the second-cheapest wine a rip-off?

JohnCopier — Mon, 30 Aug 2021 17:42:56 +0000

Is the second-cheapest wine a rip-off?

It is a truth almost universally acknowledged that ordering the second-cheapest wine in a restaurant is a no-no. According to former Wall Street Journal wine columnists John Brecher and Dorothy Gaiter, “…the cheapest wine on the list is often a fine value, while the second-cheapest wine on the list is almost always the worst value, since people don’t want to appear penurious by ordering the least expensive wine on the list.”. An article in the Daily Telegraph from 2014, “Why you should never order the second-cheapest wine” delivers the same message, as does a column by best-selling behavioural economist Dan Ariely.

[www.ciencia-e-vinho.com]

Revolutionary broth: the birth of the restaurant and the invention of French gastronomy

JohnCopier — Fri, 27 Aug 2021 17:15:56 +0000

Revolutionary broth: the birth of the restaurant and the invention of French gastronomy

From the rise of click and collect to the advent of dark kitchens, the very concept of the restaurant is undergoing major changes. Even before the pandemic hit, consumers were moving away from the physical location of the restaurant, a transformation which has only been accelerated by coronavirus. These new ways of eating question the very identity of the restaurant itself, and invite us to investigate its origins.

[theconversation.com]

Why are restaurants’ cheapest bottles of wine becoming so expensive?

JohnCopier — Thu, 12 Aug 2021 17:18:10 +0000

Why are restaurants’ cheapest bottles of wine becoming so expensive?

Wine lists shouldn’t be terrifying but too often they make me feel like a second-class citizen

[www.theguardian.com]

Is French cuisine forever changed?

JohnCopier — Fri, 23 Jul 2021 17:52:13 +0000

Is French cuisine forever changed?

Alain Ducasse says the pandemic accelerated the evolution of French cuisine. But some are in no hurry to abandon the generations-old rituals that define the Gallic art of eating.

[www.bbc.com]

The science of scent for flavour in food

JohnCopier — Thu, 22 Jul 2021 17:14:19 +0000

The science of scent for flavour in food

Flavour is the name of the game for scientists who want to optimise food for consumption in ways that improve nutrition or combat obesity.

[www.foodprocessing.com.au]

Slow Food, Slow Wine

JohnCopier — Mon, 19 Jul 2021 17:26:57 +0000

Slow Food, Slow Wine

The concept of sustainability is growing more important in the wine world, and with good reason: as the planet warms, cultivation of wine grapes is becoming difficult or even impossible in many of the world’s most famous regions. Even though a wine’s packaging has the major impact on its carbon footprint, there are many things that can be done in both the vineyard and the cellar to make a wine healthy and environmentally responsible.

[www.palmbeachillustrated.com]

How restaurants can up profits by applying neuroscience to wine lists

JohnCopier — Fri, 09 Jul 2021 17:33:14 +0000

How restaurants can up profits by applying neuroscience to wine lists

Offering customers exactly what they want is a key aim of everyone in hospitality. But, in order to achieve that, we need to understand more fully how the brain works in its connection to the perception of flavour and eating behaviour argues Dr Qian Janice Wang who uses wine as the medium through which to study the human mind. Restaurateur, wine consultant and importer, Mike Turner, had an audience with Janice at the Somms’ Edition of the Spanish Wine Academy initiative operated by Ramon Bilbao. Here he learnt why people will pay more if they eat with heavier cutlery and why even the most hardened wine critic can still be fooled by fake rosé.

[www.the-buyer.net]

They Are Coming For The Neck of French Wine

JohnCopier — Tue, 06 Jul 2021 16:55:07 +0000

They Are Coming For The Neck of French Wine

It was difficult to find any non-mocking coverage of the claim made last week by University of Connecticut professor Mathilde Cohen that “French eating habits reinforced the ‘dominance’ of white people over ethnic minorities.” These mocking reactions came in response to a talk she gave in France on the subject that, in turn, was based on a paper she wrote on the subject.

Deze Mevr. Professor Mathilde Cohen begrijpt het.

[fermentationwineblog.com]

WINE TRADITIONS, AUTHORITY, AND AUTHENTICITY (PART 2)

JohnCopier — Fri, 21 May 2021 17:08:25 +0000

WINE TRADITIONS, AUTHORITY, AND AUTHENTICITY (PART 2)

Wine traditions represent a common stock of knowledge and know how but also supply members with a sense of identity. They use flavor consistencies, symbols, and ceremonies to link people to a place, a common sense of the past and a sense of belonging. Last week in Part 1 I argued that when traditions are challenged because of outside influences, it becomes necessary to consciously assert one’s identity, at which point the concept of authenticity becomes decisive. One needs some way of separating what is really mine from the imposters who have crossed the border. But what is authenticity and who decides?

[foodandwineaesthetics.com]

HOW TO PAIR MUSIC AND WINE

JohnCopier — Thu, 06 May 2021 17:12:45 +0000

HOW TO PAIR MUSIC AND WINE

Wine and music pairing is becoming increasingly popular, and the effectiveness of using music to enhance a wine tasting experience has received substantial empirical confirmation. (I summarized this data and the aesthetic significance of wine and music pairing last month on this site.) But to my knowledge there is no guide to how one should go about wine and music pairing. Are there pairing rules similar to the rules for pairing food and wine? Is there expertise involved that requires practice and experience?

[foodandwineaesthetics.com]

Can wine and cheese be the new engines of 'clean' electricity?

JohnCopier — Thu, 15 Apr 2021 17:44:09 +0000

Can wine and cheese be the new engines of 'clean' electricity?

Mexican scientists are using waste from two of the country's most prolific industries to produce biofuel. How do they do it?

[aldianews.com]

It’s Time to Forget the Old Rules of Wine Pairing

JohnCopier — Sun, 11 Apr 2021 13:24:57 +0000

It’s Time to Forget the Old Rules of Wine Pairing

On any given night in the pre-pandemic days, there was a four-top at a restaurant with a small-share-plates-so-order-several-items-and-I’ll-course-it-out-for-you type of menu, and, inevitably, someone in the group would want the sommelier to recommend a wine to pair.

[www.eater.com]

Wine and Music Pairing: A Next-Level Aesthetic Experience

JohnCopier — Thu, 08 Apr 2021 13:24:39 +0000

Wine and Music Pairing: A Next-Level Aesthetic Experience

The evidence that pairing music with wine can enhance one’s tasting experience continues to mount since I last visited this topic in 2017. A research team headed by Q.J. Wang showed that, in a winery tasting room, wines tasted with a soundtrack chosen to enhance oak-derived flavors were rated as significantly fruitier and smoother than the same wines tasted in silence. Master of Wine, Susan Lin wrote her thesis on the effects of music on the taste and mouthfeel of Brut Non-Vintage Champagne. And Jo Burzynska’s published research includes a paper entitled “Tasting the Bass,” which investigates the effects of lower frequency sound on the perceived weight and body of a New Zealand Pinot Noir and a Spanish Garnacha. The study also measured the influence of pitch on aromatic intensity and the perception of acidity.

[foodandwineaesthetics.com]

BEYOND BALANCE

JohnCopier — Wed, 31 Mar 2021 17:02:23 +0000

BEYOND BALANCE

Most premium wines and even many budget wines are balanced. To say a wine is balanced doesn’t tell us much except that it was competently made. We need to distinguish balanced wines from wines that exhibit great harmony and integration.

[foodandwineaesthetics.com]

Raul Diaz on best food recipes per grape variety: Part 1 – Pinot Noir

JohnCopier — Wed, 24 Mar 2021 18:20:24 +0000

Raul Diaz on best food recipes per grape variety: Part 1 – Pinot Noir

As a trained sommelier Raul Diaz has many years of experience working directly with customers and chefs to draw up a mental list of which sort of dishes go with each major grape variety. A list he has now turned into a book, Wine & Recipes by Raul Diaz, that is aimed both at the drinks trade and consumers. Here in the first of a new series he shares the principles of food and wine pairing and highlights which styles of food are best matched with Pinot Noir.

[www.the-buyer.net]

The secret to a successful wine pairing? Fats have an affinity for tannins

JohnCopier — Tue, 23 Mar 2021 18:06:28 +0000

The secret to a successful wine pairing? Fats have an affinity for tannins

Tannins interact at molecular level with fat globules in cheeses, meats, and oils.

[arstechnica.com]