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The sherry is fortified using destilado, made by distilling wine, usually from La Mancha. The distilled spirit is first mixed with mature sherry to make a 50/50 blend known as mitad y mitad (half and half), and then the mitad y mitad is mixed with the younger sherry to the proper proportions. This two-stage procedure is performed so the strong ...
Drinking fino. Fino ("fine" "refinado" "refined" in Spanish) is the driest and palest of the traditional varieties of sherry and Montilla-Moriles fortified wine. They are consumed comparatively young and, unlike the sweeter varieties, should be consumed soon after the bottle is opened as exposure to air can cause them to lose their flavour within hours.
Nutribun, also referred to as Nutri-bun or Nutriban, is a bread product used in elementary school feeding programs in the Philippines to combat child malnutrition, [1] initially as part of the United States Agency for International Development (USAID)'s Food for Peace program from 1971 to 1997, [2] [3] and later as part of the child health programs of various Philippine cities.
Conversely, other fortified foods have micronutrients added to them that don't naturally occur in those substances. An example of this is orange juice, which often is sold with added calcium. [4] Food fortification can also be categorized according to the stage of addition: Commercial and industrial fortification (wheat flour, corn meal ...
content of menu options (so as to mimic proposed legislation). Our asymmetrically paternalistic intervention is conceptually similar to the proposal of Sunstein and Thaler (2003) that healthy food options be positioned first in cafeterias, thereby inducing consumers to take more healthy food without limiting the availability of other choices.
The yeast gives the resulting sherry its distinctive fresh taste, with residual flavors of fresh bread. Depending on the development of the wine, it may be aged entirely under the veil of flor to produce a fino or manzanilla sherry, or it may be fortified to limit the growth of flor and undergo oxidative aging to produce an amontillado or ...
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An Amontillado sherry begins as a fino, fortified to approximately 15.5% alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment.