Posts Tagged ‘food and drink’

Ways to prevent this ...

Ways to prevent this …

 

In the world of wine, air is the enemy. Or more specifically, oxygen is the enemy.

Let me step back a second. Air serves a very important purpose when you’re drinking wine. Most importantly, it “opens up” a wine and helps to bring out its character. When you slosh wine from a bottle into a glass, a lot of air gets mixed in. This causes those aromatic compounds to fill the glass and makes the experience of drinking a good wine all that much better. There are decanters and aerating gadgets to speed up this process, too, if swirling’s not your thing.

But once air gets to the wine, the cat is out of the bag. While it will taste fantastic for a few hours, it will then slowly lose its fruitiness, its aroma, its body, and just about everything else. Eventually the wine will oxidize due to exposure to O2 in the air, which starts a chain reaction in the wine, forming hydrogen peroxide, then acetaldehyde, neither of which you want to be drinking a lot of. Once a wine is uncorked (or once the cork starts to fail), this process begins in earnest.

So what do you do if you want to drink a single glass of wine but not throw away the other four-fifths of the bottle? You turn to a wine preservation system. There are three main tactics to arrest oxidation, and gadgetry is available for each. They are:

1. Suck the air—including the oxygen—out of the bottle, leaving a vacuum.
2. Replace the bad air with good air; some inert gas that won’t interact with wine.
3. Form a physical barrier between the wine and the air. (You can also do this by pouring the remainder of a larger bottle of wine into a half-bottle and resealing it such that no air is left between the wine and the cork.)

Which one works best? I’ve been writing about wine for more than a decade and have tried all three of the above strategies many times over. I have developed opinions about each method, but until now I’d never done any formal, controlled testing between multiple devices. For this report, I used my informal test results as a guideline but am largely relying on this fresh, formal analysis.
Read on …

Fine wine coming soon!

 

 

The Mediterranean may one day no longer be suitable for wine production

Vino connoisseurs, take note: Your next fine wine might come from Yellowstone or Canada. Climate change is quickly making it harder for some of the most famous wine-making regions in the Mediterranean to produce grapes, according to a new study published Monday.
Nearly three quarters of the world’s wine-producing regions might become unsuitable for grape production by 2050, according to the study, published in Proceedings of the National Academy of Sciences.

“Climate change has the potential to drive changes in viticulture that will impact Mediterranean ecosystems and to threaten native habitats in areas of expanding suitability,” the study suggests.

Read on …