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A terrine with peppercorns and bay leaves. A terrine is a glazed earthenware (terracotta, French terre cuite) cooking dish [1] with vertical sides and a tightly fitting lid, generally rectangular or oval. Modern versions are also made of enameled cast iron.
Cooking with wine can be totally confusing. “Unless you’re making a sweet dish, choose a low-alcohol wine with some acidity that’s fresh with a little fruit on the nose.”
A terrine (French pronunciation:), in traditional French cuisine, is a loaf of forcemeat or aspic, similar to a pâté, that is cooked in a covered pottery mold (also called a terrine) in a bain-marie.
Sogrape, Portugal's largest winemaker and the brand's owner, has diversified as the Mateus brand lost favour with consumers.In the UK in 2002 the wine was re-packaged and relaunched to capitalise on 1970s nostalgia, with the wine being less sweet and more sparkling as drinkers preferred a drier wine.
As magical as red wine is to drink, it can really work wonders in sauces, stews and desserts. There’s no shortage of bottles that could work for a recipe, but there are a few specific styles to ...
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The individual nature of tasting means that descriptors may be perceived differently among various tasters. [1] The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of The Wine Bible unless otherwise noted.
The wine has a slight spritz to it, which lightens the otherwise heavy body. It almost seems to have a touch of sweetness, like overripe peach and pineapple. The finish is dry and slightly tangy.