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Pear and Cheddar Sandwich Sweeped with Wiskey

Pear and Cheddar Sandwich Sweeped with Wiskey


Grease the slices of bread with mustard, then add the slices of pear and cheese. Close the sandwich with the remaining slice of bread.

Place on a hot grill where it is left for 3-4 minutes.

Serve immediately with salad.


How to make Glenlivet, one of the most famous single malt whiskeys in the world

I hold a Glenlivet whiskey for about 2,000 pounds.

Notice the last date on the bottle: October 20th 1962. That whiskey was put in the barrel when Kennedy was still alive, in fact fixed during the Cuban Missile Crisis. Humans were 7 years away from reaching the moon, and even 1962 was the year that John Glenn, the first American in space, made his famous flight into the orbit of the planet. Also in 1962 were the debut albums of The Beatles and Bob Dylan. The first James Bond movie hit theaters 15 days before this whiskey was produced. Europe was a few years away from the first color TV broadcasts.

I say this so that you can better understand how long that whiskey stays in the barrel and what the world looked like when it was put there. It's a kind of & # 8220liquid history & # 8221.

A 50-year-old bottle of The Glenlivet, of which only 100 pieces were recently bottled, sold for about £ 18,000, and in subsequent auctions it even doubled. So the little bottle I was holding in my hand, 54 years old, is worth at least 2,000 pounds, I estimate. I'd like to say I drank from it, but I didn't, it was a sample taken for master blender, who will then see how he can perhaps integrate it into next year's 50-year-old Glenlivet. I just took advantage of the fact that the employees of the distillery were putting the barrel back in place and I photographed it under their watchful eyes.

Over 10 million liters of whiskey are produced annually at the Glenlivet distillery from Scotland, whose name means & # 8220the Green Valley & # 8221. The Glenlivet is the best-selling single malt in the US and the first or second best-selling single malt in the world, depending on the year the calculation is made, as it is in stiff competition with another Scotch whiskey. You can also find it on our market, of course.

I also wrote about whiskeys and what the terms mean. We quickly go through them: Scotch = whiskey made in Scotland, according to some strict laws. Single Malt Whiskey = whiskey made from barley and in a single distillery, the master blender is the man who takes whiskeys from the various barrels in the cellar and makes the mixture that will reach the bottle. Whiskey aged X years = the youngest whiskey in the mixture was X years old. Blended Whiskey = whiskey made from a mixture of barley and other cereal whiskeys, produced in several distilleries, mixed in proportions that are their trade secret.

I have been drinking whiskey for a long time and, once a year, they give me an expensive bottle as a gift, maybe something 21 years old or whatever I like. However, only now visiting The Glenlivet distillery (and others, I tell you in another article) I realized how fascinating the whole manufacturing process is when you look at it from the following perspective: a fine drink, with so many flavors in the flavors that are written, literally, whole volumes of theory about it, is produced only from barley, yeast and spring water, plus some time spent in barrels where it draws color and other flavors.

That's all: a cereal, water, yeast to start fermentation. It seemed incredible to me when you see what a billion-dollar industry was created from them.

The history of The Glenlivet begins in 1824, when George Smith began producing whiskey, being the first officially registered distillery in the area. Whiskey became so famous that at one point a king asked for it by name, passing through the area, and in 1950 Glenlivet accounted for half of all scotch sales in the United States. Sometime in its history, the distillery obtained permission to tell itself The Glenlivet to emphasize its uniqueness.

I took a tour of the distillery, where I saw another contrast: whiskey is made according to the same traditional recipes as almost 200 years ago, but the process itself is modern, in the sense that computers now control the temperature, transfer the malt from -A vessel in another and take care of the whole process.

MALTING & # 8211 MALTIFICATION

This is what good barley for whiskey (left) looks like compared to that used as feed (right). It is larger, has a larger grain, which means that it has more sugars that will ferment to obtain the necessary strength. Barley for whiskey is brought from various parts of Scotland, being grown especially for distillation.

In my hand I hold & # 8220peat & # 8221, that is peat, the coal by the burning of which the barley is smoked to produce smoked whiskeys. Glenlivet produces such a whiskey, it is called Nadurra Peated, a variant bottled at a strength of almost 60%, as it comes out of the barrel. It is very good, it is only slightly smoked and I recommend it, it has a superb nose and aroma.

MILLING & # 8211 GRINDING

Barley is introduced into the water to start the process of transforming the starch from the inside into sugars, at which point it begins to be called malt, then it is ground. In the past, the & # 8220 grinder & # 8221 Porteus from the image below was used, now I imagine that they are bigger and faster machines, but the process is the same: the malt goes through two stages of grinding, one coarser that only releases the grain, another which turns it into what you see below, called grist, a term that in Romanian would be translated as grind or grind.


MASHING

I don't know how to say it in Romanian, maybe it would work & # 8220smoothing & # 8221. The grist is now placed in water and gradually heated to high temperatures, a process that develops all the sugars in it to prepare them for fermentation.

This stage is called & # 8220mash cannon & # 8221 and takes place in a large vessel every day, as high as two floors, probably with a capacity of over 150 tons. The grist stays there for about 3.5 hours (the time differs at each distillery, it is an aspect of the & # 8220 recipe & # 8221), during which time it is heated in spring water. Glenlivet takes water from a spring called Josie's Well, but now produces so much whiskey that it draws water from several springs in the area.

After 3.5 hours, the resulting liquid is called & # 8220wort & # 8221 (borhot?), It is filtered and then transferred to the fermentation vessels.

FERMENTATION

These vessels are called & # 8220washbacks & # 8221, and here the wort is mixed with yeast to begin fermentation. Glenlivet has 16 vessels of 100 tons each, made of Oregon pine wood. About 60 tons of liquid enter here, but during fermentation (which lasts 52 hours) the volume increases and for this reason the vessels are of a larger capacity.

I opened such a barrel and tried to smell inside it. The experience is incredible, the sinuses are shocked by the vapors in the vessel and they get stuck, you feel a pain in your forehead and you make your eyes big. Not even the strongest coffee would have such an awakening effect on the human body.

After 52 hours, the wort becomes something called wash, with a strength of about 9%, and goes to distillation.

DOUBLE DISTILLATION

The distillation is done in large copper vessels, a material used because it heats evenly and retains the sulfur in the drink, which would otherwise alter the taste of the whiskey.

The vessels from The Glenlivet have a lantern shape designed by George Smith in 1824, with a long neck and a shape designed to maximize the contact of the wash with the metal. Alcohol evaporates at a lower temperature than water, so by heating the steam distiller the first to rise are the alcohol.

The vapors then condense into liquid form and reach a strength of about 20%. A second distillation of this liquid raises the strength to 70%, when the whiskey is finally obtained.

The liquid coming out of the distillers flows through a device called & # 8220the safe & # 8221, the safe, which is traditionally locked to avoid stealing alcohol for personal consumption or avoiding taxes. In the past, the safe in each distillery was guarded by a tax officer.

This whiskey is colorless, the color will take it from the barrel. Not everything that comes out of the distillery is used, but only about 20% of the quantity, called & # 8220inima & # 8221, the head and tail being discarded, the first part because it has a toxic methanol content, the last part because it is not very good.

I drank whiskey out of the safe and it has nothing to do with the product we have in the bottle, a demonstration of how important the maturation barrel is in the whole process. The freshly distilled whiskey smells and tastes like heated malt, like a cereal soup. It didn't seem like something I'd be happy to drink. It is also very strong, I felt my throat tighten, and to feel its aromas you have to bend it with water, otherwise the papillae are burned by alcohol.

I realized how important the barrel is, on this occasion, and I also wondered why in Romania the production of brandy usually stopped after distillation, without a long period of maturation in the barrel. Who knows what it tasted like after 12 years in a quality wood.

READY FOR

The colorless whiskey in the safe is put in barrels and passed into cellars at a maturation that could last between 3 years (the minimum required by law) and many, many years, as I showed you up with that 56-liter whiskey years.

For the barrels, the Scots use some that have already made American bourbon whiskey, the wood being impregnated with some aromas from there. Depending on the edition, some whiskeys are also transferred for a few years in Spanish sherry barrels. There are whole, cool halls with tens of thousands of barrels inside.


Glass whiskey is rarely bottled from a single barrel, but from a mixture. The age spent on the bottle (if passed) is that of the youngest whiskey in the combination, and the combinations are secret, designed by the master blender. He also decides how long a whiskey will be kept in the barrel, his job asking him to make predictions for consumption over 18 or 21 years and to keep barrels for then.

The process itself uses massive amounts of ingredients: around 26,000 tonnes of barley a year and around 300 million liters of water to make 10 million liters of whiskey. The difference is not thrown away, but reused for other purposes: much of the barley that does not ferment is sent to farms to feed animals, heated water is used to heat other facilities, heat is stored, water is filtered and cleaned before to be discharged. The volume and especially the beauty of the area where Glenlivet is located, in the hilly area of ​​Speyside, forces them to take care of nature.

Glenlivet produces several types of whiskeys:

  • Founder & # 8217s Reserve & # 8211 this is the best-selling bottle, most often found in stores. Gradually replaces Glenlivet 12 years.
  • Nadurra & # 8211 whiskey is diluted to a strength of 40% before being bottled, but Nadurra (& # 8220natural & # 8221) is left at its original strength and is not filtered. It has about 56% strength and is very good, very fragrant.
  • Nadurra Peated & # 8211 whiskey still at barrel strength, but made from smoked barley. It is also very good, it is from the slightly smoked category, it is full-bodied and with a well-defined aftertaste, but the strength rises to 61% and must be diluted with at least a few drops of water to make it feel better.
  • 18 Years Old & # 8211 The youngest whiskey in the glass blend was bottled in 1998.
  • XXV & # 8211 a bottle that unfortunately is not officially distributed in our country, but some stores import it from other parts. It's a great whiskey, one of the best I've ever drunk.

Now, don't think that a whiskey matured for a long time is automatically better. Everyone's taste buds are different, so drink the one you like the most, regardless of age. The price, obviously, increases with the maturation period because otherwise it would not pay to keep the whiskey barrels in position for 18 or 25 years.


With a rich composition of nutrients, proteins, including all essential amino acids, carbohydrates, phospholipids, minerals and trace elements, vitamins: A, B1, B2, B6, E, beta-carotene, riboflavin, nicotinic acid, choline, thiamine, and precursors of sex hormones, apilarnil is believed to have biostimulatory and immunomodulatory properties by stimulating the body's natural defenses.

Being recommended primarily to men, it should not be ignored by the elderly, women or children.


Pilaf with mushrooms and white wine

Did you know that when boiled, all the alcohol in the wine evaporates and only the aroma and color remain?

For this reason, dishes containing wine can be served to all those who prefer a special flavor.
The French use a lot of red wine in steaks and marinades. The English use it in tarts stuffed with meat. And the Italians & # 8211 in pilaf, also called risotto, and in sauces.

I recommend a risotto recipe with mushrooms and white wine.

ingredients
200 g of rice with small grain, rinsed and strained
300 g of mushrooms cut into large or whole slices, if small
75 g white wine
0.5 liters of chicken or vegetable broth
ripened cheese, Cheddar type, very cold and grated into large, thin slices
a large onion, cleaned and finely chopped
two cloves of garlic, crushed
half diced avocado
a bunch of lettuce or arugula leaves, broken into 2 cm pieces
ground black pepper
three tablespoons of oil

Method of preparation
Heat the oil in a thick-bottomed saucepan, then add the onion, mushrooms and garlic and simmer without browning.
Add the rice and mix well so that the rice heats up and wraps in oil.
When the rice is hot, pour the white wine and let it simmer for half a minute, during which time the alcohol will evaporate.
Pour the broth, season with black pepper, cover with a lid and simmer for 20 minutes.
After 20 minutes, remove the pilaf from the heat and leave for another 20 minutes, so that the rice absorbs all the liquid.
The pilaf is served in individual plates, covered with green leaves, then avocado cubes (if you use them), and on top put the transparent and cold slices of cheese.

Source: Pilaf with mushrooms and white wine. In Ziarul Național, 2015, October 4, p. 27.


Tarla 201 - red (FN + CS) 2016 - 0.75L, Alc: 14.5%

REGION / COUNTRY: DEALU MARE - MUNTENIA / ROM & AcircNIA

VARIETY / VARIETIES: BLACK GIRL, CABERNET SAUVIGNON

RED WINE SEC from an area already famous for the elite of Roma & Acircne red wines, aged 100% & icircn Romanian & Acircnesc and French oak barrels.


Because variety is the essence of life, the TARLA project, gathered from representative producers, the best plots of vineyards planted with established varieties, dry or perfectly adapted to the Romanian terroir & acircnesc, from which a series of blends and vats were created. of excellence, a mirror of the soil, climate and viticultural tradition typical of each area.

APPEARANCE: Ruby-red, intense.

SMELL: Intense, strong and fragrant. The first nose is that of Cabernet Sauvignon with its ripe red fruits: blueberries and black cherries, complemented by notes of bell pepper and light notes of spice. Feteasca Neagră intervenes later with notes of blackberries, plums and black cherries, ending with notes of vanilla and cinnamon. All these notes are later surrounded by those of the barrique: wood, cocoa and tobacco giving it complexity and finesse.

TASTE: Tasty, velvety and at the same time lively, with strong tannins and a high degree of alcohol but well integrated. The fruit aromas are also found in the taste, the beginning being that of ripe red fruits, followed by light notes of spices and the aftertaste is long and full of flavor, revealing the notes of wood and smoke and the sweet aroma of vanilla. All this makes it a complex wine, ideal for lovers of full-bodied red wines.

CULINARY ASSOCIATION: It is suitable to be eaten with red meat, steaks, lightly seasoned and with red fruit sauce and cinnamon, a plate of ripened or semi-ripened cheeses.

TEMP. TO SERVE: 18 - 20 & degC. (It is recommended to decant about 20-30 minutes before serving).


Monday, January 4, 2016

Pilaf with mushrooms and white wine

Did you know that when boiled, all the alcohol in the wine evaporates and only the aroma and color remain?

For this reason, dishes containing wine can be served to all those who prefer a special flavor.
The French use a lot of red wine in steaks and marinades. The English use it in tarts stuffed with meat. And the Italians & # 8211 in pilaf, also called risotto, and in sauces.

I recommend a risotto recipe with mushrooms and white wine.

ingredients
200 g of rice with small grain, rinsed and strained
300 g of mushrooms cut into large or whole slices, if small
75 g white wine
0.5 liters of chicken or vegetable broth
ripened cheese, Cheddar type, very cold and grated into large, thin slices
a large onion, cleaned and finely chopped
two cloves of garlic, crushed
half diced avocado
a bunch of lettuce or arugula leaves, broken into 2 cm pieces
ground black pepper
three tablespoons of oil

Method of preparation
Heat the oil in a thick-bottomed saucepan, then add the onion, mushrooms and garlic and simmer without browning.
Add the rice and mix well so that the rice heats up and wraps in oil.
When the rice is hot, pour the white wine and leave it on high heat for half a minute, during which time the alcohol will evaporate.
Pour the broth, season with black pepper, cover with a lid and simmer for 20 minutes.
After 20 minutes, remove the pilaf from the heat and leave for another 20 minutes, so that the rice absorbs all the liquid.
The pilaf is served in individual plates, covered with green leaves, then avocado cubes (if you use them), and on top put the transparent and cold slices of cheese.

Source: Pilaf with mushrooms and white wine. In Ziarul Național, 2015, October 4, p. 27.


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