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A varietal wine is wine made from a dominant grape such as a Chardonnay or a Cabernet Sauvignon and labeled by the name of the grape variety. The wine may not be entirely of that one grape and varietal labeling laws differ. In the United States a wine needs to be composed of at least 75% of a particular grape to be labeled as a varietal wine. [20]
Nutrition per ¼ cup: 80 calories, 6 g fat (1 g sat fat), 230 mg sodium, 6 g carbs (0 g fiber, 0 g sugar), 1 g protein. If you're following a vegan or dairy-free lifestyle, GOOD PLANeT may be a ...
In all other wines the term is used interchangeably with flabby to denote a wine that is lacking acidity, particularly on the finish. [16] Foxy: the musty odor and flavor of wines made from Vitis labrusca grapes native to North America, usually something undesirable. [17] [16] Fresh: a positive perception of acidity. [6]
This is an accepted version of this page This is the latest accepted revision, reviewed on 3 September 2023. Dark brown color For the area of Buckley, Flintshire, Wales known as Bistre, see Buckley, Flintshire § Villages. You can help expand this article with text translated from the corresponding articles in French and German. (June 2023) Click [show] for important translation instructions ...
All cheese undergoes some degree of processing, but American cheese especially so. Experts explain whether or not American cheese is considered real cheese.
Once the cheese curd is judged to be ready, the cheese whey must be released. As with many foods the presence of water and the bacteria in it encourages decomposition. To prevent such decomposition it is necessary to remove most of the water (whey) from the cheese milk, and hence cheese curd, to make a partial dehydration of the curd. There are ...
Plus discover the no. 1 wine pairing rule to follow whether you’re enjoying something sweet or savory. True, you could just polish off the bottles you have open to enjoy alongside the poultry ...
Washed-rind cheeses are periodically cured in a solution of saltwater brine or mold-bearing agents that may include beer, wine, brandy and spices, making their surfaces amenable to a class of bacteria (Brevibacterium linens, the reddish-orange smear bacteria) that impart pungent odors and distinctive flavors and produce a firm, flavorful rind around the cheese. [1]
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