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We’ve been using this indispensable gadget since it first entered our consciousness, back in our college days. Yet, when we use it in front of guests, most look on with amazement—they’ve never seen a Champagne resealer before. So today’s tip is: Get one if you enjoy a bottle of bubbly. They’re less than $10 in…
Continue reading “TIP OF THE DAY: Champagne Recorker (Resealer)”
Have red wine? Pour it in! (photo © BalanceWine.Wordpress.com). When you cook or bake with alcohol, you’re probably aware that the heat evaporates much (but not all) of the alcohol. The New York Times report that a sauce made with wine, then simmered and stirred for 30 minutes, can retain as much as a…
Continue reading “TIP OF THE DAY: How To Deglaze The Pan & Make A Pan Sauce”
When Mr. Carson pulled a bottle of wine from the cellar for Lord and Lady Grantham, it was invariably a fine claret (Bordeaux), the wine of choice among the British nobility of Edwardian England. With fish, a “blanc” made from the Sémillon grape was served. So is it a surprise that the hit show “Downton…
Continue reading “GIFT: Downton Abbey Wines”
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