Red Wine anyone? Show me your wine storage please!
Laura517
10 years ago
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Laura517
10 years agoangela12345
10 years agoRelated Discussions
Fully Integrated Wine Storage
Comments (16)broconne: Have you considered a free standing unit, such as a cradenza? I have a LaCache free standing unit now (tall) and it works great, is easy to maintain (if necessary - mine has been working hard for 5 yers without a hitch) and looks fine. I almost purchased a credenza unit that looks beautiful. True, they are a little more expensive but they are almost fine furniture anymore. For ease, you may want to take a look at the IWA online catalog as they have all sorts of options including what you are thinking about now, then search out the individual unit that fits your needs the best. IMHO a kitchen is the worste place to keep wine, despite the fect that you will probably open it there. Lots of temp fluctuations and vibrations even though you are putting the bottles in a self contained "cooler". We are in a similar situation as you, what with going to contract on a home. Having said that, I sacraficed a closet as opposed to an integrated unit in the island (preventing me from having an ice maker) or under the counter (taking away more valuable appliance / storage space. Don't mean to intrude in your plans - just figured I would share some other options to think about...See MoreBest red wines?
Comments (25)I too have enjoyed the Yellowtail Label. Another good Aussie Lable for Reds is The Little Penguine. It is very similar to Yellowtail in style and drinkablity. I came across a great site www.ivillage.co.uk/food/experts/wineexpert/articles/0,,166022_166960,00.html It was really infomative for breaking down the flavours for the different black grape varieties. You might want to check it out because the discriptions might help you to narrow down the flavor that you are looking, for so that you can experiment confidently on your own....See MoreCanning Red Onion Confit with Port Wine???
Comments (17)A true "tradizinale" balsamic vinegar is regulated by the Italian government and by law runs 6% acidity. It just tastes less acid due to the sweetness. The U.S. government doesn't regulate balsamic vinegars, so the many balsamic vinegars available here will run anywhere from 4-6%, depending upon brand. Anything less than 4% doesn't qualify as "vingar." Topp and Howard are very innovative in their recipes; I love that book and have canned many of their condiments. They are Canadian, but Topp especially has excellent food-safety credentials and the book does follow USDA principles. It was Topp who developed a method for driving water off oils for safer storage of garlic, fresh herbs etc. in oil. However, that is not the same as canning. In canning you are sealing a product in an anaerobic environment. Botulism loves a low-acid, low-heat, low-oxygen environment. Butter and oils contain high levels of fat which help insulate any botulism spores from penetration by heat and acid. So driving off the water in canning terms is not the only relevant factor. Katie knows what she's talking about. She is the expert. However, I would discourage fiddling around with substitutions in canning recipes, especially as a beginner. Canning isn't cooking. It's science. You're being wise in asking for help in learning the process. I very much recommend the National Center for Home Food Preservation and their self-paced online food preservation course. Just scroll down the page at the link. Happy preserving. I think you'll really enjoy Topp and Howard's book. Carol Here is a link that might be useful: National Center for Home Food Preservation...See MoreShow us your wine racks!!
Comments (19)I think your desired wine rack is goint to be determined by whether you are a serious wine drinker or not. If wine is more incidental, then there are all sorts of decorative wine racks you can use...but you should locate them so the wine is maintained at a constant, desired temperature, away from light and sunlight. I'm a serious wine drinker and collector, so my wine racks are very practical, and are located in my unfinished basement. Each wine rack holds 110 bottles, and one is dedicated to reds (and almost constantly filled, as reds are my favorite), and the other is dedicated to whites, sparkling wines and champagnes. All of my bottles are labeled with hanging tags so I can more easily review and select the wine to serve. And the wines are kept a constant temps, and away from artificial or sunlight. While not pretty, I love my wine racks because they help me organize my collection, and store it safely. You can purchase wine racks like this from Wine Spectator or any other catalog dedicated to wine accessories. Ideamom, your wine room and wine racks are very nice.......See MoreTricia21
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