Vintage - A wine term which describes the year the grapes were harvested, but used only if the wine was made only from grapes grown that year. Wines made from grapes harvested in various years is called "non-vintage."
Recipe: Wine Information ...
Vintage - a word given to the harvest of grapes relating to the year of the harvest and wine production.
Viticulture - the study of grape growing.
Vintage port is made from grapes from a single harvest, bottled after at least two years aged in wood and bottle aged for 10-20 years. Read more about port.
Visciola is Italian for wild cherry.
Vitello is Italian for veal.
Vintage Recipes from old Newspapers:
visit theoldentimes.com
The following list of Cooking Terms and Tips is taken from "Twenty Lessons in Domestic Science - A condensed Home Study Course - Marketing: Food Principals, Functions of Food, ...
Vintage wines are generally bottled in a single batch so that each and every bottle will have a similar taste.
A vintage port is aged for two years in the cask, and then left for a long period of time to age in the bottle. Vintage ports are not made every year - about one in three years is deemed good enough for vintage - but are far superior to wood ports.
Addition of sugar in the vintage, controlled by the law, in order to obtain a good balance of the wine by increase in the high content in alcohol when this one is too weak.
CHARDONNAY ...
Go for the vintage.
Do you screen your calls? If not, you're the Italian Prosecco type: friendly, spontaneous, open, fun-loving.
Here, we learn the vintage that Caligula preferred. In C-rdoba, distilled spirits formed rum. Allotments of rum, in turn, enhanced the fighting effectiveness of British tars against foreign sailors debilitated by scurvy.
Vintage ports are the best, but they are very expensive. The sediment at the bottom of the bottle is a sign of quality. Crusted or late-bottled vintage ports are both less expensive and less elegant.
Given the expense, it would be a waste to cook with vintage port and other top styles, such as colheita and single-quinta vintage ports. Ruby port and many tawny ports, however, are excellent cooking wines.
Characteristics: As a vintage, produces a pleasant red wine with flavors of black currant, fruit, floral, plum, spice, and oak with gentle tannins. As a varietal, produces a light red wine with the aroma and flavor of blueberries.
Port: A fortified dessert wine. Vintage port is high quality, unblended wine aged in the bottle for at least 12 years; ruby port may be blended and is aged in wood for a short time; white port is made with white grapes.
The wines used for blending might be from different varieties, different regions, varying types of cooperage (some new barrels, some older barrels, barrels from different forests or coopers, etc.), and even different vintages (as in non-vintage ...
But a little effort put into selecting the vintage to best match the flavors spotlighted in your courses can elevate the entire meal by bringing out the best in both food and wine.
3. Norwich, John Julius. A History of Venice. New York: Vintage, 1989, p. 60.
Port is simply a fortified, sweet red wine. Originally, it was produced in Portugal, and comes in several varieties, including the fancy vintage (which you would not use for cooking), tawny, and ruby.
Notes: The heat levels on various brands of chipotles in adobo can vary, so taste yours before adding it to the dish, and adjust to your personal preferences. Don't bother going vintage with the port: A $12 bottle of Sandemans, ...
Add salt and pepper to taste. Now, after all that effort you've put into making gravy from scratch, showcase your finished product in a vintage gravy boat.
Choice can mean selection or pick, but in relation with food -like a choice steak- means more often superior, excellent, select, top-notch, fine, first-rate, high-quality, cream of the crop, vintage, prime. second rate.
A blending of wine from various lots, vintages, origins, and/or varieties to create one distinctly complex wine.
Asti Spumante DOCG ...
Jenkins, the home ec teacher at Clarkston H.S., in Clarkston, Georgia. I found this recipe in a 1966 cookbook entitled: Our Favorite Meats: Favorites From Home Economics Teachers". This is posted as part of our vintage-cookbook thread!" ...
many of the oils I select are the top award winners in their regional olive oil competitions, independently acclaimed as the best that a given region has to offer. Almost all of these award-winning artisanal olive oils are of such limited vintage ...
It is less tannic than Cabernet Sauvignon, and is often used in clarets when they need to be 'fleshed out' in weaker vintages.
dinary Burgundy wines, including first-growth and grand cru vintages,
most of which carry the name of Chambertin as part of their title.
Gewachs (Ger.) Growth or cru, usually meaning an estate-bottled wine.
 See also: Wine, Cooking, Flavor, Sauce, Fish
  
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