For The Love Of Italian Food – Pasta And Cauliflower Recipe

Mangia! Mangia! I just can’t get enough of the great taste of Italian foods. Italian pasta, pizza, pork, beef and seafood recipes are much a part of my everyday life.

Growing up Italian in Chicago has been a wonderful culinary experience to say the least. The many different restaurants and families from different regions of Italy allowed me to taste some of the most delicious food in the world.

Food always conjures up great memories. When I cook something I haven’t had in a while, it always seems to bring me back to the last time and place I did have it. I think it’s the closest thing to a “time machine” we’ll ever experience.

Years ago at every family gathering my Grandmother Theresa made a simple dish of pasta and cauliflower. Oh how we craved for this dish after she was gone. It was filling and delicious and you just could not get enough.

So finally one day I said I was going to try and make it. I just had to have it again. There was just no way was I going to live out the rest of my life without ever eating this dish again. Determined, I tried many times and one day I came as close as I possibly could to recreating her recipe. As we all know Grandmothers did not measure anything, so this was not an easy task. Find out more info click Ace High Wine

Here’s my version of my Grandmother’s recipe. I hope you an your family enjoy it as much as mine does

Grandma Theresa’s Pasta and Cauliflower

Ingredients

 

  • 1 pound box of mostaccioli or rotini

 

  • 2 medium size heads of cauliflower

 

  • 3 or 4 cloves of garlic chopped

 

  • 3 or 4 bunches of long green onions chopped

 

  • 1 stick of butter

 

  • 2 Tbls of vegetable oil

 

  • 1 cup of seasoned bread crumbs

 

  • Freshly grated Parmesan cheese

 

  • Salt to taste

 

  • Freshly ground black pepper to tastePreparation

 

  • Clean and cut cauliflower into bite size pieces.

 

  • Boil cauliflower in around 6 quarts of water until tender.

 

  • In a large frying pan sauté onions and garlic in ½ stick of butter and oil for about 5 minutes.

 

  • Add ½ cup of bread crumbs and sauté until slightly brown.

 

  • With a slotted spoon remove cauliflower and add to the breadcrumb mixture. Do not throw away the cauliflower water.

 

  • Cook the pasta in the cauliflower water until al dente. Around ten minutes.

 

  • Add remaining butter and breadcrumb to the cauliflower mixture.

 

  • Add around a cup of cauliflower water to the mixture to moisten.

 

  • Stir and cook for around 15 minutes more.

 

  • Mix the pasta and cauliflower together.

 

  • Sprinkle with parmesan cheese and your ready to eat.

 

I hope this recipe makes many memories for your family and friends.

Want to know more article : Regional Choices Play Part in Differences in Tastes With Italian Food

Regional Choices Play Part in Differences in Tastes With Italian Food

When it comes to Italian food and actually dining in Italy, you will quickly find that depending on location regional choices will play a large part in what the food you have chosen tastes like. This is because not only do regions vary with what they choose to do with recipes, so too does each and every home that you find in the specific region. This basically falls back to how the cook was taught by their parent or grand parent on how to make a specific dish. You can find a vast difference between two neighbors, if they were to both make the same recipe.

Sauce Is Also Dictated By Region

If you were curious about what regional choices do for sauces, you would be surprised to know that it is just about everything. Family recipes that are for pasta sauces are treated as tight-lipped secrets. You will be very hard pressed to find an Italian that is willing to offer even a hint of what the sauce contains. Regional cuisine can show a great deal of variations, and this will offer many different tastes from the same recipe. Each home has their own specific idea as to what the dish should taste like, and the more you travel around and experience what Italy has to offer the more you will find this to be the case. It is not just sauces that are found to be different as a result of regions, as you will find some pasta and rice recipes can also have a dedicated taste from home to home.

Tradition Helps Shape What Italians View As Fine Cuisine

If you are lucky to dine in Italy within many different regions, you will quickly see why regional choices in cuisine play such a large role in what is considered fine dining. Many of the finest dishes available today, are a direct result of tradition. How the generations before this one set to make a recipe great is what has dictated how the recipe is looked at today. Adding a little of this, and trying a bit of that is what makes this cuisine in every form wonderful. Italians are not afraid to try something new, and many times it changes a recipe so much that it actually creates a new one. Families all over Italy pride themselves on what is a family secret and they will share with new family members, but you can bet that they will take the recipe to the grave before sharing with an outsider.

Regions Vary, And It Seems Like They Are Different Worlds

With the regional choices that you can find when it comes to Italian foods, it almost seems like the different regions that you enter are completely different worlds all together. You will walk through various villages and or small towns and you will be prompted to try their cuisine. What you find is that from home to home just as the regions are the recipes will be similar but they will be worlds apart. Find out more info click acehighwine.com

Want to read more article : Italian Food Recipes – 3 Tips For Choosing the Best

 

Does Classic Italian Food Mean Pizza?

There is no doubt about it, for most people Italian food means pizza. Well, sometimes it means spaghetti, but nine times out of ten, people are thinking of pizza when they say they want to go out for Italian.

And while it is true, there is pizza I Italy, most times, the pizza you will get there bears little resemblance to the pizza most Americans are used to eating. Because some people think the type of pizza you find in Italy is more authentic, they say once you have it you never want regular American pizza again. But the truth is, as far as food goes (pizza included) the delight is in the taste of the beholder. Perhaps you have read some of the more modern wine courses which teach the theory that any wine is good wine, as long as you like it. Well, taste in food is the same.

If you taste both authentic Italian pizza and American pizza, and you decide that you like the American version better than the original. Then there is no reason that you should have to eat anything else. After all, it’s your tongue and stomach, not that of somebody else.

People can be real snobs when it comes to eating, and with Italian food, this happens often. People get all wrapped up in what is the real flavor of the country and neglect the flavors that have been their favorites for years. This is not how meals are supposed to be. Meals are supposed to be fun. Want to know more info click acehighwine.com

Take pizza, for instance, rumor has it that pizza in Italy actually started in the Middle East where pieces of flatbread were used to hold toppings or seasoned oil and eaten without the benefits of plates or tableware. It is actually a pretty innovative idea, to be able to eat your plate when you are done with your meal. Originally, the flatbread was often unleavened like matzos, but when people found that it was relatively to control the leavening process, they began to make all kinds of breads to eat and enjoy.

One really excellent invention that helped make pizza into the dish we know and love today was the production of mozzarella cheese. The best kind of this cheese is made from the milk of water buffaloes and is from Campania. The cheese itself is eaten in many ways but on pizza, the low moisture style of the cheese is preferred.

When you combine baking the pizza in a traditional wood fire oven, and add a selection of toppings which these days can even include jalapeno peppers, you have a treat that may not be traditional, sure tastes great. Food traditions can certainly evolve and change from country to country but as long as eating remains a fun activity, I think that change is good. And why not, because the most important rule about eating is that good food is meant to be good fun.

Read more : How to Distinguish Between the Different Styles of Italian Food

How to Distinguish Between the Different Styles of Italian Food

One of the most popular food served in the USA today is Italian food, but where did it come from? What is it’s origins? Italian food has evolved over centuries. The country that we know as Italy didn’t become a country till the 19th century. It’s roots can be traced back as early as the 4th century BC. It is because of this long history we are lucky to have so many different and tasty foods from Italy. The ingredients and taste In these dishes vary by region, but many have become national dishes while others have remained regional specialties. In this article I would like to highlight some of the dishes from key regions in Italy.

First, Friuli-Venezia Giulia this region shares many traditions with it’s bordering country of Yugoslavia. This reion specializes in hams, bacon and cheeses. This region also takes on the influence of the countries of;Austria, Hungry, Slovenia and Croatia. Polenta is a staple and finds it way into many dishes.

Second, Veneto, is really known for risotto. This dishes ingredients vary by the areas proximity to the sea. Veneto’s dishes tend to be heavier and use many exotic spices and sauces. Less fish is eaten in Veneto and more meat and sausage is preferred. Th area also holds a high regard for quality vegetables.

Third, Lombardy, rice is a very popular ingredient in the foods of Lombardy. It can be found in soups as well as risotto. The area is known for a great deal of cattle raising. Therefore a great deal of butter and cream is used in the food. One dish meals are a favorite all type of stews are popular with the working people of this region.

Fourth, Liguria, vegetables, herbs and seafood are popular in this local cuisine. Onions and oil are used in the cooking. Pies and cakes are also renowned from this area. This region also eats many pastas along with boiled beans and potatoes.

Fifth, Tuscany, known worldwide for it’s simple but tasty food. Legumes, bread, cheese and fresh vegetable are essential foods. The region is also known for their famed steaks and Prosciutto.

Sixth, Umbria, most of the dishes are prepared with simple cooking techniques that include boiling and roasting. They use olive oil and local herbs for flavor. In spring and summer vegetables are popular and in the fall and winter meat becomes more popular. Freshwater fish is also provided by the many lakes.

Seventh, Abruzzo and Molise, chilies are very popular in the food of this area.Pasta, meat and vegetables are central to the food of this region. Saffron is a favorite spice in foods of this area.

Campania, this is the area where most Italian -American food has its origins. The area includes produce such as tomatoes, peppers onions, potatoes, artichokes, lemons and oranges that all take on the taste of the volcanic soil of the area. The Gulf of Naples offers fresh fish and seafood. The mozzarella cheese is highly prized in this area as it comes from local water buffaloes. It is the cheese and vegetables that has made this area famous for its prized pizza.

Ninth, Sicily, to your surprise Sicily is famous for other things beside mobsters. The food has the influence of the Ancient Greeks.That is the origins of wine to this area. The Romans came later with lavish dishes based on goose. In the eleventh century the Arabs brought sugar, sweet melons, rice, saffron, cloves nutmeg,pepper all of which can be tasted in today’s food. The Spanish introduced many foods from the New World. Many fish can also be seen in the diet of Sicily. Find out more info click Ace High Wine

For more article : Italian Food and Quality

Italian Food and Quality

The main reason for the popularity of Italian food is probably its taste that pleases all cultures. Another one could be the quality of its ingredients. A good Italian dish depends directly on the freshness and genuinity of its ingredients. During the present times, it is important to preserve quality standards to avoid a quality loss while looking for convenience in international markets.

Quality Brands

To protect the originality of some typical products and processes, the European Union created the quality brands PDO (Protected designation of origin) and PGI (Protected Geographical Indication). The PDO protects both the origin of the raw material and the typical production process. The PGI protects the typical process, allowing the raw material to come from other parts.

The weak ring is the low knowledge people have about these brands. They are created to foster the typical products, benefiting the customers, as they distinguish the real typical products from the common ones that are maybe sold as an equal quality product. Some researches showed that the number of people who knows about these brands is still a minor part of the customers.

The most known example regards the parmesan cheese. Most of the customers know parmesan as a type of Italian cheese. How many of these customers know about the sentence from European Union stating that Parmesan is the cheese produced in a determined region of Italy, under the rules of Parmigiano Reggiano consortium? Only this cheese can be called Parmigiano or parmesan. The other ones, produced all around the world (this sentence regarded a German cheese) cannot use this name. If they do so, they are doing it unproperly.

Typical food quality and Tourism

This example shows the importance of preserving the food culture. Otherwise, in a few years, in this globalization environment, we were going to eat the same things everywhere, losing this important culture factor that is made of typical processes and products.

When we travel, we do not go visiting museums or monuments only… each place carries its culture also concerning food.

Studies show that the number of tourists that consider the food as an important factor while choosing a destination is growing. A relevant number wants to experience it visiting wineries, agritourist sites and “touching with hand” the process of producing typical products. Often also buying local products to take home part of that experience lived in that specific territory.

Hunger and quality

Quality is for comfortable people. It should not be like this, but it is. People is able to look for quality when is not hungry. Talk about quality brands and typical products has sense when people is already replete, and have the possibilities to choose. This fact doesn’t mean quality shoudn’t be present in every product, but it means that look for a special extra virgin olive oil has sense for someone who already uses and know what an extra virgin olive oil is.

This may be a risk for poor civilizations that may loose their typical process while looking for cheaper food. They may buy from the outside more convenient food rather than evaluating their own typical processes, that may cost more and give less harvest.

Quantity x quality

The process of obtaining smaller harvests began with a huge production of butter in the 70’s, that was storaged in European warehouses. In a world where there is still people who die for hunger, such economic measure to avoid the prices decrease isn’t correct. So, what should be done to avoid this inconvenient problem (too much food stored)? Produce less! The biologic products were born then to fulfill this need: smaller harvests using less chemical fertilizers and pesticides.

The process continued and people began to notice that “less is better”. Typical products with small outputs began to be considered specialties. If a kind of olive tree gives less harvest, their product is a niche product.

But how a common customer can notice this difference? Through the quality brands. It’s a powerful tool for quality food lovers. A unique product has no need of a quality brand. Some special brands of balsamic vinegar are sold by more than 2000 US dollars per litre. These are unique products by themselves, as a Ferrari is between machines. But regarding the good products that can be confused with similar in appearance, the quality brand is necessary and allows the gourmets to buy and enjoy special food that continue to be produced as they used to be, respecting the local traditions and allowing us to live in a global world that preserve the differences cultures need to keep the history alive. Read more info click Ace High Wine

More Article : Making A Wine May Not Be Easy, But It Could Be Simple – Starting Off Small

Making A Wine May Not Be Easy, But It Could Be Simple – Starting Off Small

A few years ago, a friend decided he wanted to put out a wine under his own label. His strategy was to test the markets reception and then decide whether to sell the wine in the future. His wine was a chardonnay named after his wife. He randomly contacted a custom crush facility in Napa to explore the options involved. Ultimately, he decided he wanted to buy his own fruit directly from a vineyard owner and have the fruit delivered to his custom crush facility. The rest of the work was in the hands of the facility staff. He specified in laymen terms, his label look, specifications relative to taste, tannins, alcohol, oaky aromas, and acid levels. In 12 short month’s his family and friends were toasting his new wine. Do you have a similar dream?

Digressing for a moment. In the late 60’s I visited the Robert Mondavi Winery; they were finishing building their new winery. And for a long time after that I equated a bottle of wine with a physical winery; one having a grand building and surrounding vineyards. Reality isn’t that. In reality, a winery may not include a physical plant and support facilities surrounded by their vineyards. In the past, consumers perceived premium fine wine was considered premium if made by wineries that owned their own vineyards and buildings.

Today premium wines can be made by winemakers who neither own the physical facilities or the vineyards. Boutique wines, varietal and blended, are not a function of a building or owned land. As Celebrations Wine Club notes, “Many of the wines that are now cutting edge are made by winemakers without their own vines, who are hunting down extraordinary fruit from small, often old, and usually obscure vineyards in out-of-the-way places and making extraordinary wines that command handsome prices. Ultimately fine wine is the result of winemaking technique and vineyard quality, regardless of who owns the land.”

In the case of vineyards/grapes, winemakers don’t need to own the land and the vines, if someone else produces quality fruit, then buy from them. Relative to winery facilities, over the past 10-15 years, there are more options for winemakers to ply their skills through “Custom Crush” and “Alternating Proprietors” options. I will explain both, but the focus now is on Custom Crush because that is where boutique/small case production winemakers can get the most help in crafting their wines while exerting various levels of control in the winemaking process.

Alternating Proprietor-Where two or more entities take turn using the same space and equipment to produce wine. These arrangements allow existing fixed facilities wineries to use excess capacity. The TTB (Tax and Trade Bureau of the Treasury Dept.) must approve all proprietors as an operator of a Bonded Winery. These are the same requirements as if owning 100% of the winery.

Custom Crush-The wine ‘Producer’ is authorized by TTB to make wine and is entirely responsible for producing the wine and following all regulations and taxes. The ‘Customer’ is not responsible for interfacing with the TTB or paying taxes directly. Once the finished wine is transferred to the customer the sale is completed and taxes are paid by the “Producer”.

Note: Unless the “Customer” chooses to give his wine away to friends or even sommeliers as a free sample, no filing with the TTB is required. However, to sell the wine, the former ‘Customer’ now becomes and acts like a winery and must file with the TTB for a license to sell the wine-remember there are two things in life that are unavoidable, one being “taxes”. This notwithstanding, some custom crush facilities can assist in selling a Customers dream wine “Direct-to-Consumers” by acting as a licensee for the Customer.

The above explanation is only to explain that there are two options for winemakers to craft their own wine absent owning a physical winery. A custom crush facility is free to help the winemaker based upon agreed fees, but ultimately, the custom crush operator is responsible for everything from label approvals, to record keeping relative to bonding, and taxes.

The growth of the Alternating Proprietors and Custom Crush options has been so dramatic that in 2008 the TTB came out with an Industry Circular to remind wineries and custom crush operators as to the rules/laws that apply to their operations as set forth by the TTB.

The “virtual” winery industry of 2015 in the U.S. was 1,477, out of a total of 8,287 wineries (6,810 were bonded). The Custom Crush universe now represents 18% of all wineries and had a 23% growth 2015 versus 2014. With California representing approximately 50% of U.S. wineries it is easy to understand that the big push into custom crush is California driven.

The true magnitude of just how impactful the custom crush business has become can be realized when we explore the definition of a winery. Basically, it is defined as an establishment that produces wine for proprietors or owners of the winery and pay taxes on the finished product. Most boutique wine sellers have their own licenses to sell their wines and are therefore wineries. In the case of custom crush, there is only one entity paying the taxes, yet it is not uncommon for them to be producing wine for 100 plus people. Looking at the client list of two custom crush companies in Sonoma and Napa, they produce wine for more than 100 clients each.

In the virtual world of wine production, the Alternating Proprietor is not Custom Crush and really does not cater to the small or start-up person. So, what is the profile of a custom crush adventure?

It seems that almost every Custom Crush company has their own business model. For example:

· Size of production.

Some will provide services for a minimum of one barrel-25 cases of wine/approximately 300 bottles. Others stipulate a minimum production of 4 barrels, or even more.

· Services and Cost.

This is probably best discussed in the context of explaining two business custom crush models on both extremes-large full service and a smaller operation that caters to small clients exclusively. These are simply two I chose, of dozens of operators available to potential winemakers.

The Wine Foundry in Napa seems to have the most inclusive offering of services that starts with a single barrel option, although most clients are larger than single barrel. They support the client/winemaker throughout, design and obtain label design/TTB approval, fruit sourcing, crush, fermentation, lab facility/monitoring, varietal wines for blending, bottling-bottles/cork/ foils, taxation record keeping, and even a program to assist in commercial distribution of your wine. Alternatively, if a client is on a tight timeframe or not interested in making a custom wine, they will put a personalized label on a wine they have produced for themselves. The Wine Foundry has every solution to support a brand from incubation to full scale custom crush and a brand or individual can produce as little as 25 cases to as much as 15,000 cases per year.

As noted previously, every custom crush facility has their own model in doing business with clients. The simplest full service option, where the facility does everything for the client, except source the fruit (one ton or 2 barrels of finished Napa Valley Cabernet Sauvignon wine), is approximately $9,100 or $15/bottle (approximately 600 bottles total). But, remember, the cost of the fruit is not in the production costs. This price includes the sorting, crush, use of facilities for fermentation, barrel aging, labels, blending wine, standard packaging and bottling. Once you buy the fruit from The Wine Foundry, or source it yourself, the finished bottle of Napa Cabernet Sauvignon your finished bottle of Cabernet Sauvignon will be approximately $35.00 to $41.00 per bottle (fruit price varies by vineyard).

Don’t panic at the price because some of The Wine Foundry custom crush clients have sold their wine at up to $200 per bottle; the average is approximately $85.00 per bottle. Mind you, that is a premium wine!

The commercial activity associated with selling your wine is a totally different issue with additional costs and regulations. But then you can immediately start building a commercial wine brand.

At the other end of the spectrum is Judd’s Hill MicroCrush. Judd’s Hill MicroCrush’s average custom crush is between 1-5 barrels for a new client. The services they provide will produce a custom premium wine to include: crush, fermentation, barrel aging, label designs (outsourced), bottling and lab work. (In the case of a red wine it is approximately a 2-year process and for whites it is 1 year.) Many of their clients are small vineyard owners who, for varied reasons, want wine produced to their specifications that will showcase their fruit.

“Our customers run the gambit from the single barrel customer to a vineyard owner bringing us 10 or more tons of fruit,” explained Susie Dineen, Manager. To keep it simple for Judd’s Hill customer base, they have a flat rate charge of $4,450 per barrel which includes everything except fruit, labels, small lot wines for blending and taxes. The fruit is an additional cost to the client. Assuming, you buy 1 barrel of Cabernet Sauvignon you could have a premium wine for approximately $27.00 per bottle (flat rate charges plus the fruit, label, etc.). If you can’t wait, buy a premium finished barrel from their own barrel room, ready to bottle after you add your own blending touches.

You better expect to make 2 barrels of wine because you may find it hard to buy anything less than 1 ton of grapes and 1 ton will make 2 barrels of wine or 600 bottles. Judd’s Hill is unique in that their custom crush model allows them to cater to the single barrel ½ ton of fruit client.

Bottom-line, if a potential customer wants to try their hand at being a winemaker there are tons (no pun intended) of custom crush facilities that can help. All such facilities I talked to have a menu of services they offer with corresponding costs noted. It is up to the customer to be comfortable with their winemaking abilities relative to what they expect in the finished wine and their objectives.

The fruit costs can easily represent 60% of the finished costs. The king of varietals in Napa is Cabernet Sauvignon and within Napa a big factor is what vineyard you get the fruit from. In the 2016 harvest, the Cabernet Sauvignon cost per ton ranged from $5,400 to $8,500. Some Zinfandel grapes were available for $2,400 per ton. Chardonnay grapes averaged $2,500 to $3,000 per ton. The big drivers, aside from yields, in fruit costs are: the AVA/county (i.e. Napa, Sonoma, Lodi), reputation of the vineyard, quality and even the clone. Read more info click acehighwine.com

More Article : A Guide to Wine

A Guide to Wine

Coming upon the long wall of wines at your local grocery store can be an intimidating experience. With so many different choices within so many different wine categories, how can you possibly choose the perfect wine to serve with your meal? Perhaps more importantly, without knowing what all these wine terms mean, how do you choose a wine that you and possibly others will enjoy? To be quite frank, unless you sit down with every bottle and taste it with the meal (not recommended), you will never know exactly what wines will go perfectly with that meal. Wine and food pairing is not a perfect science that you can learn. Instead, Recipe4Living would like to offer some general guidelines for success in pairing wine with food and several do’s and don’t for the beginner’s enjoyment of wine. This article will outline the most popular wine varieties and how they differ. In no time, you’ll feel comfortable schmoozing with the biggest wine snobs.

Enjoying Wine

* Let go of your wine assumptions, especially the belief that wine is expensive. You can easily get a great bottle of wine for under $10. As with cooking, the key to good wine is all about balance and not necessarily the rarest grapes.

* Have fun! Experiment! Enjoying wine is about what you like, not about what you are supposed to like according to the experts. When you find a wine you really like, simply note the winery and the variety. As you gain more experience with wine, you can include descriptions of different elements in the wine. Better yet, act the sophisticate and host wine tasting parties with friends and discuss different wines.

* Look for the increasingly popular screw-cap, as opposed to the cork. The problem with natural corks is that a moldy spoilage can occur in the wine (in 3-5% of natural corked bottles!) because of a reaction that sometimes occurs in the cork. Synthetic corks have attempted to solve this problem, but they are much harder to remove and cannot be used to re-seal the bottles. Old habits die hard, but more and more wineries are switching to the screw-cap.

* Certain wines are better at certain temperatures. For example, a freezing cold Chardonnay will lose much of its taste. Keep these guidelines in mind:

– Whites should be served cold between 43°F and 53°F. This can be done by chilling the bottle in ice for an hour before serving. You do not want to keep a glass of white wine in the refrigerator for long periods of time.

– Sparkling wines and champagnes should be served cooler, around 45°F.

– Although room temperature is ok, red wines should really be served between 55°F and 65°F, or cellar temperature.

* Despite its reputation for pretension, invest in some quality stemware if you want to truly enjoy wine. The right glass will truly enhance the flavor of the wine and your appreciation of it. Wine glasses need to have a large cup or “bowl” to allow the wine to breathe, because the interaction with the air releases all the wines aromas and flavors.

Removing Red Wine Stains– Truly essential information in the enjoyment of wine.

* White wine- Ironically the best stain-fighter for red wine, white wine will neutralize the wine and make it easier to remove. Simply pour some on the stain and blot gently with a rag. Don’t rub or you will force the stain deeper into the clothing or carpet fibers. After blotting up most of the wine, simply clean with your favorite carpet cleaner or stain-fighter as normal.

* Club Soda- The carbonation in club soda helps to lift the wine from the fibers.

* Salt- Salt acts as a buffer to keep the stain from setting while you look for other cleaning options.

White Wines

Chardonnay- A very drinkable white wine differentiated from other varieties by a special aging and fermentation process in oak barrels. The special oak barrels give the wine its unique aromas ranging from nutty to creamy. This wine can include tastes of vanilla, pear, lemon, pineapple, peach and more. Chardonnay is usually regarded as the white table wine.

Muscat/Moscato- This low-alcohol wine has an intensely perfumed aroma and a distinctive musky taste, and is often used as a dessert wine. The aroma of the wine can include gardenia and honey and the taste includes elements of citrus and tropical fruits.

Pinot Grigio- More colorful than other white wines, Pinot Grigio is soft and delicately perfumed. The acidity of the wine gives it a nice crispness. The wine’s elements can include flowers, subtle spices, pear, and citrus.

Riesling- This lower-alcohol wine comes from the most famous of German grapes and is characterized by a unique fruit and acid balance. Unlike many other wines, Riesling is rarely prepared in oak barrels, making it more adaptable to many types of food, including hot and spicy choices. Riesling is usually a dry wine, with sweet elements of peach and honeysuckle.

Sauvignon Blanc- One of the most aromatic wines with fragrances of grass and citrus, Sauvignon Blanc is spicier than the Chardonnay varieties. The taste can have hints of melon, gooseberry, and black currant. New Zealand produces some of the finest Sauvignon Blanc.

Red Wines

Barberra- This deep red wine comes most successfully from the Piedmont of Italy, and is heavily planted in the Central Valley of California because of its ability to withstand high temperatures. A full body, luscious berry flavors and crispness from the high acidity characterize this wine.

Cabernet Sauvignon- These full bodied, intensely flavored red wines tend to improve with aging, often spending 15 to 30 months aging in oak barrels. Such aging gives the wine toasted vanilla and cedar tastes, while the wine also features plum, black cherry, and spice elements. Now the most widely planted grape in the world, the Cabernet Sauvignon grape actually come from a cross between two French varieties: Cabernet Franc and Sauvignon Blanc.

Merlot- A softer and much less intense red wine than cabernet that is ready to drink sooner. The dry smoothness of the wine makes it a popular choice in restaurants. Merlot is often mixed with cabernet to soften its acidity. Descriptions of the wine’s tastes include many of the same as cabernet and green olive, herbs, and chocolate. The Merlot grape responds well to cooler climates making it very versatile.

Pinot Noir- Widely regarded as the most difficult grape to grow, this delicate wine is logically one of the most sought after varieties of wine, originating in the Burgundy region of France. This elegant wine can include elements of raisin, black cherry, and strawberry.

Sangiovese- This dry red wine is characterized by a smooth texture, medium-bodied spice flavors, and an earthy aroma. Made from a grape native to Northern Italy, Sangiovese is often used for Italian Chianti wines.

Syrah- This flavorful wine originates in the Rhone region in France and has many raspberry, pepper and spice aromas and flavors. In addition to France, the grape for Syrah is now also very successful in Australia.

Zinfandel- Although much of Zinfandel is turned into a sweet blush wine called White Zinfandel, Zinfandel is a red wine made from the most popularly grown grape in California. The hearty grape is very adaptable to a producer’s manipulation, making it very versatile. Zinfandel is very fruity, with raspberry, cherry, and plum tastes.

Blush Wines- Blush wines or rosé wine, which have a lighter pink color, are made by removing the skins of red grapes early in the fermentation process. This technique also lightens the flavor of the red grapes, creating a more delicate wine. White Zinfandel is actually produced as the product of “bleeding” regular Zinfandel, or removing some of the juice to heighten certain flavors and color in the wine. The juice is then fermented separately.

Sparking Wine & Champagne- Carbon dioxide resulting from natural fermentation of the grapes makes these wines bubbly. Although often used interchangeable, laws in many countries dictate that champagne can only refer to wine produce in the Champagne region of France. The major varietals used to make French champagne include Chardonnay and Pinot Noir. American producers of sparkling wine use the same nomenclature as European producers. Ironically, on a scale from driest to sweetest, sparking wine or champagne is labeled thus: Read more click Ace High Wine

Natural (Brut Nature)- Driest

Brut

Extra Dry

Dry (Sec)

Semi-Dry (Demi-Sec)

Sweet (Doux)

Wine and Food Pairings– Traditional wisdom on pairing wine with food dictates that white wine pairs well with white meats and red wine with red meats. In recent years, more creative sommeliers (the person in charge of wines at a restaurant) have shown that this rule is not always necessary or even correct. The sauce and the preparation of the food are most important to wine pairing, and many different wines may work well with a certain dish. In general though, the best rule of thumb is to try and match more delicate flavors with lighter wine like Riesling or Sauvignon Blanc, hearty cream flavors with medium bodied wines like Chardonnay and Merlot, and thicker meaty or spicy flavors with fuller wines like Syrah. When reading through these suggestions of wine and food pairings, keep in mind that there are no set rules.

More Article : Finding a Better Understanding of Wine

Finding a Better Understanding of Wine

Some individuals are so seriously interested in wine the enjoyment’s gone. Other people say things about wine that are not correct. Here are the principles on wine only clarified.

1. Making wine

The utilization of wine isn’t simple to describe. In France they say that there are just as many wines as wineries.

Every winemaker provides his personal touch before, during and following the vinification procedure.

All those below facets has its own influence on the flavor and quality of the wine:

* The Choice of the land plot
* The weather (along with the date of crop )
* The Choice of the grape number
* The Kind of fermentation tanks or casks
* The temperatures during fermentation
* The Length of fermentation
* The Kind of casks where the wine ripens

Nobody can pretend there’s just a single method of creating wine. This simple fact contributes to the allure of wine and is also the origin of the massive diversity in wines. Winemaking needs”savoir-faire” and expertise.

A winemaker isn’t merely a craftsman, but also an artist.

These facets give an Notion of exactly what winemaking involves:

1. Planting (or grafting) that the grapevine
2. Creating the racemes
3. Harvesting the grapes
4. Destemming* and crushing the tomatoes in a stainless steel container
5. Alcoholic fermentation of the need to
6. “Maceration”: construction of colour and taste
7. Raking
8. “Malolactic” fermentation
9. Riping
10. Bottling
11. Tasting

Decision: chiefly for red wine

Must: that is actually the juice obtained by crushing the tomatoes

Alcoholic fermentation: the juice becomes wine from the natural effect of yeasts which transforms sugar to alcohol

Maceration: the solids, the”pomace”, such as skin, stems and seeds, provide their flavor and color to the must

Raking: the”pomace” along with also the need to be divided. The need to “vin de goutte”, the”pomace” becomes”vin de presse”

“Malolactic” fermentation: From the functioning of natural germs, the sharp”malic” acids have been changed in elastic and secure lactic acids

Ripening: that the wine is filtered and transferred to casks so as to stabilize and return to perfection.

RED WINE

Crushing and destemming

The blossoms arriving in the basement are crushed and destemmed. The fruits free their pulp and juice.

The need to get that way is place into a tank to experience the process of fermentation.

Alcoholic fermentation

The fermentation tanks are usually pine barrels or stainless steel tanks, occasionally concrete or enamelled steel.

Fermentation is a natural procedure. Yeasts present in berries (however the inclusion of selected yeasts is generalizing) alter the glucose inside the necessity in alcohol and carbonic gas.

The winemaker helps the activity of this yeasts by keeping the temperature around 25 to 30°C and ventilating the need to regularly. Beneath 25°C the wine won’t have sufficient body, over 30°C, the wine is going to be to tannic.

The fermentation process goes on for 4 days to 10 days.

Maceration

Here is the interval during which the tannic elements along with also the color of skin diffuse in the fermented juice. The connection between the liquid (have to ) and the strong components (skin, pips and occasionally stalks ) will give colour and body to the wine.

At this phase, complicated operations will show the ability of this winemaker (dissolution, extraction, excretion, diffusion, decoction, extract ).

To get”vins primeurs” or”vins nouveaux” (fresh wines) that the maceration is quite brief, the blossoms are supple and comprise little tannin. Wines destined to be maintained long require a great deal of tannin, so the maceration could be extended. It goes on for many days, possibly several weeks.

Raking

The wine is separated from the solids, the pomace. The wine acquired by raking is known as”free run wine” (vin de goutte).

The pomace is pressed to be able to extract the juice still contains. This wine is known as”press wine” (vin de presse). It’s richer in tannin.

Based upon the winemaker goal or the local custom, free run wine and media wine are mixed or handled individually.

Malolactic fermentation

It’s the process during the lactic acidity of wine changes to lactic acid and carbonic gas below the activity of bacteria naturally found in the wine. Malic acid is unpleasant, it’s transformed into healthy and supple lactic acid.

This fermentation is available at a tank through a couple of weeks in a temperature between 18° and 20°C.

Stabilisation

The vinification is completed but the wine isn’t. To be in a position to age and also to enhance the wine has to be explained again. Following the drink is going to be set in oak casks in which it will stabilize.

The diversity of red wine is such it may proceed with any sort of food. However, you should certainly not conclude from this that red wines are indistinguishable.

WHITE WINE

White wine isn’t actually white but actually yellowish. However, the saying being universal one states of a yellowish wine it is white.

Vinification of white wine is much more fragile than vinification of red wine.

Two approaches exist to create wine

a. The first one would be to use white grape (that is actually green, greenish yellow, gold yellow or pinkish yellow! ) ) . This way the white wine is the effect of the fermentation of the juice of green berry juice just.

b. The next method is much more complicated. One utilizes the juice with a red grape number stripped of skin and pips, by that it might not touch base because they feature the harmful substances. It’s possible to acquire white wine such a way but it’s seldom done.

Time is counted :

Immediately following their arrival from the basement, the grapes are crushed although not destemmed. The juice (free conduct needs to ) is delivered to settle in containers). The remaining grapes is pressed as swiftly as possible. Air is the enemy of white wine. During its touch the wine becomes colored. The need to from pressing is additional to the free rush needs to.

Planning of the need to:

Following six to twelve hours that the particles and impurity of this avocado individual from the need to and float onto the surface. They’re eliminated by multiplying the must. The need to is prepared to be explained. The juice is poured into a tank, ready to ferment.

Alcoholic fermentation :

White wine effects of this fermentation of must just.

No solids (stalks, skin, pips,…) intervene.

The control of the fever is indispensable. It needs to be kept approximately 18° C. The winemaker regularly cools the need to enable the yeast to operate properly.

The fermentation goes for just two to three weeks. The winemaker daily checks the growth of the procedure.

When fermentation is finished, the wine is put into casks and raked, exactly like a red wine then it’s bottled.

Winemakers often choose oak casks that give the wine that the tannin it requires, but it won’t be adequate. Tannin is the important element for aging. This is the reason white wine doesn’t keep so long as wine.

On the other hand white wines present a bigger assortment of tastes: quite tender, dry, semi-dry, mellow, syrupy, petillant, sparkling, madeirized,…

White wine can be drunk any event: before, with or after a meal, and between foods.

White wines are usually regarded as aperitif wines, occasionally as dessert wines. Lots of people prefer to drink white wine in warm weather. Its refreshing qualities are really very well-known. White wine is served refreshing but not chilled.

WHY WINE DOES NOT TURN INTO VINEGAR ?

Sulfur dioxide, despite its barbaric title, is a component crucial for the quality of the wine.

It’s made up of oxygen and sulfur. Fermentation naturally generates a little bit of it.

Winemakers add more to the wine. Sulfur dioxide would be to wine that which aspirin would be to human beings: the amazing remedy that cures all type of ailments and prevents others.

Sulfur dioxide is a bactericide that prevents wine from shifting into vinegar. It inhibits the activity of yeasts: it’s why sweet wines don’t move on fermenting after bottling.

In addition to this it’s an anti-oxidizer. It enables wine to maintain all of its freshness and averts its alteration by its own enemy: the oxygen.

2. Preventing and serving wine and food-wine guidelines

The most crucial issue would be to keep wine at a lying position therefore the cork is obviously moist. This prevents the cork from drying up and the jar out of becoming air which would signify that the oxidation of this wine. This is just crucial if we shop wines for more extended amounts of time.

One other important facet is the temperature where we shop wine. This temperature must be approximately 12-14°C. The accessibility of light to the basement ought to be restricted and best avoided entirely.

The ripening of wine at house cellars is a hobby to get actual wine lovers. Just imagine the magic of this moment we function of jar of entirely mature, carefully kept wine awaited for ages.

The perfect approach to locate the best time for drinking the wine would be purchasing wine in cases (of 6 or 12 bottles) and starting a single bottle from time to time. Young wine is just much more affordable than aged and totally older wine. Additionally, it may be an excellent company to purchase a few instances of a particular promising wine and afterwards, once the wine is fully mature, sell a part of the inventory. The sale price will pay for your remaining bottles.

Getting your own wine cellar gives another wonderful benefit… We will always know exactly what to do if we’ve unexpected guests and using a specific assortment of wines we’ll always find something suitable to decide on the meals.

The most crucial issue when operating wine is its own temperature. We need to take into account that the definition”room temperature” originates from days when this temperature didn’t exceed 18° C.

So let us first draw attention to the temperature where wine has been served:

Champaign ought to be served at a temperature of 6-8°C,
White wine – in a temperature of 8-12°C,
Young red wine – in a temperature of 13-14°C,
Light reddish wine – in a temperature of 14-16°C,
Precious and green wine – in a temperature of 18°C.

The upcoming essential thing is that the arrangement where wines have been served. There are a Couple of fundamentals :

Wines must be served from whites rose to reds,
Dry wine is always served sweet and liqueur wine,
Young wine before green wine,
Light wine prior to powerful wine.

Now the wine and food issue. The blend of dishes and wine is actually a specific feeling for perceptions. If we’re convinced that there’s excellent food around the table and the wine can also be great, then nothing bad should happen. The main issue would be to follow your intuition, select decent wine and great food.

Times when the principle found that white wine is served with fish and red with meat appear too to be finished. It’s worth observing that now’s Californian or Australian Chardonnay is fuller and stronger than fragile Pinot Noir and occasionally even Cabernet, that refutes somehow the concept of wine choice with its color .

Among the more straightforward principles of this choice of wine with meals is appearing in its heaviness and potency. This usually means that the dish and wine should have comparable power – to delicate foods mild wine, to thick ones powerful wine.

So far as a spectrum of meals is quite hard to liven up, we could be tempted to exhibit wines from the traditional sequence in the lightest to the majority.

Although for certain wines are available which don’t stick to the specified order, this is how wines are arranged from the ones that are lightest into the heaviest. Read more info click acehighwine.com

More Article : On Italian Wine

On Italian Wine

Italy has the a long illustrious history in wine dating back to the Roman Empire and the Ancient Greeks who planted some vineyards in Sicily and other parts of Southern Italy like; Calabria and Campania. The Romans with their far reaching Empire that stretched across Europe and into North Africa, planted vineyards in every corner of their domain, including; France, Germany, Spain, and Croatia.

Wine is as deeply rooted into the Italian lifestyle as pizza, pasta, Prosciutto, and Parmigiano.
When it comes to wine there is no country on Earth that can compare to Italy. If you look at wine maps of other major wine producing countries, you will see that vineyards are planted in just a few areas here and there as far as the entire land mass is concerned. Italy on the other hand has vines planted in the whole of the country, from Friuli in the North-East down to the toe of Calabria in the South-West and everywhere in-between, along with the large islands of Sardinia and Sicily.

No matter where you go in Italy you will find grape vines growing. There is no country in the world with such a multitude of grapes being cultivated, furthermore there is no country on the planet that has the diversity in wine styles and grape varieties grown. The number of grape varieties is staggering as compared to other countries. Take the United States, France, and Australia for example, three of the top wine producing countries in the world, in terms of both quality and quantity. In Australia and the U.S. the primary grapes produced are Chardonay, Sauvignon Blanc, Merlot, Cabernet Sauvignon, Syrah, and Pinot Noir. Add to this a fair amount of Reisling and Gamay, a bit of Cabernet Franc, Pinot Bianco, Petit Verdot, and Petit Syrah and a few other varieties and you have the major grapes grown in these countries.

France cultivates these varieties and more, including Muscadet, Grenache, Viognier, and Carrignan. No doubt they have a nice variety of great wine produced in France. Wines that I love, especially from the Rhone and Bordeaux but for all the wonderful wines from France they can’t come close to touching Italy in number of styles and grape varieties.

Italy, for my money, is thee Worlds Best!

There are a number of grape varieties that are grown in Italy and no where else or in such minuscule amounts that they are of no consequence. One example, Nebbiolo, the solitary grape that makes-up the famed Barolos and Barbarescos of Peidmonte. Nebbiolo thrives mainly in
Peidmonte and in Lombardia, but no place else in world, although it has been grown in teeny amounts in California and Virginia with mediocre results.

As well as being the single grape variety that makes up the famed Barolo’s and Barbaresco’s, Nebbiolo is the grape of Gattinara, Nebbiolo d’ Alba, and several other wines of Peidmonte. Wines made of Nebbiolo are wine world stars with producers like Angelo Gaja, Aldo Conterno, Giacomo Conterno, La Spinetta, and the great Bruno Giacosa, to name just a handful of famous producers who make the legendary Barolo’s and Barbaresco’s.

A few other excellent varieties that are grown in Italy and nowhere else are grapes like Ruche, Negromano, Nero d’ Avola, Ciliegielo, Monduese, and Picolit.

Along with the indigenous varieties, Italy has great examples of the Big Four of the Wine World; Chardonnay, Cabernet Sauvignon, Merlot, and Syrah. With the tremendous amount of indigenous varieties along with the “Big Four” it makes for an infinite amount of styles that can be made of single varietal wines or an endless range of wines that are proprietary blends in which Italy makes by far the greatest number in the world.

For any wine drinker interested in exploring the endless variety of interesting wines, with a never-ending realm of possibilities of taste and styles, they need look no further than Italy. It’s the top of the ladder, but the sad fact is that for all of the hundreds of millions of people who drink wine regularly, there are just a small percentage who really delve into the great depths of all that is available. The large majority of wine drinkers keep drinking the same old things over and over, The Big Four, and if they do drink some Italian wines, most just drink Pinot Grigio, Chianti, Brunello, Amarone, Valpolicella, and little else. This great peninsula has so much to offer, it’s mind boggling, wines like; Barbera, Vermentino, Salice Salentino, Taurasi, Tocai, Aglianico d’Vulture, Greco d’ Tufo, Fiano d’ Avelino, Brachetto, Ripasso’s, Friesa, and Nero d’Avola, just to name a very few.

Some of the famous renowned wines are the great Barolo’s and Barbaresco’s, Vino Nobile, Brunello, Chianti, Amarone, and a multitude of wonderful Super Tuscans. What is a Super Tuscan? Many people will ask. It is mystifying to many, exactly what they are. It’s a question that is a little hard to explain, but I will do just that. For more info click cehighwine.com

Read More Article : Make Pizza Shop Style Pizza At Home

Make Pizza Shop Style Pizza At Home

Many of you know how much I love to cook, so the nickname The Cookin Momma. I cook just about anything but I believe my favorites are soup and pizza. Who doesn’t like pizza, right? I discovered years ago how to make my bread that FINALLY tastes just like it came in the pizza store. Yes, I learned how to make pizza shop style pizza in the home. There are two key tricks; it has to be high gluten free flour and you need to let the dough ferment at least 2 days. I not only going to share the ideal pizza dough recipe, but I’m going to discuss some cooking methods also. And you can use these methods even in the event that you purchase your dough.

The Dough

If you would like to create your own dough (that I highly recommend) then here’s the recipe. If not, that is OK too; the cooking methods below will still work. You can knead the dough by hand, use a solid mixer such as a kitchen aide, or perhaps use a bread machine. I like simple, so I use the bread machine since it has a dough cycle. I plop it in 1 and there 1/2 hours afterwards, it beeps and I’m ready to go. This will create enough dough for 2 12-inch pizzas.

1/4 – 1/2-teaspoon dry yeast

1-cup H20

1-teaspoon sugar

1-teaspoon salt

1-teaspoon oil

3 to 3 1/2 cups High Gluten Flour (I use King Arthur Flour Perfect Pizza Blend). The amount of flour will change on your humidity level. The dough ought to be stiff and nice. Cut the dough into half, form into two balls and place each in a bowl that has been lightly covered with olive oil. Loosely cover each bowl with a few plastic wrap. (I actually use a new plastic shower cap). Cover in the fridge and let it stay there anywhere from 2 – 10 days. After 2 days, the dough is ready to use. Tip: When you’re ready to use the dough, allow it to sit a good hour or so to get room temperature before you roll it out. You can roll it out ahead of time and cover with a fabric until you are prepared to use it. I do this so I do not have to roll and clean while my guests are still here. (I also get all my toppings ready beforehand too).

Cooking Methods
Cooking It On The Grill With A Pizza Stone
I use my own grill for pizza and everything is no exception. The secret to getting a fine, crispy crust is high heat (500 degrees) and also a great pizza stone. If you are cooking it on the grill, then the pizza rock must be 1/2 inch or thicker. I’m not a pizza master and I will use my hands, but I like to use a rolling pin because it allows me to roll out the dough evenly. While I use my hands, I always end up stretching a little in spots. I roll my dough out to a pizza peel which has corn meal sprinkled on it. Don’t roll it out too thin – you’ll get use to how much after a couple of tries. Once I roll it out, I move it to a pizza display. The reason why I do so is because I never had fortune slipping off it peel even with the corn meal. Plus all that corn meal creates a mess of your grill or oven. If you are using dough which you purchased, then you can skip the steps before placing your dough around the pizza display. You need to heat your grill with the pizza stone inside so that it gets nice and sexy. As soon as you’ve assembled your pizza (directions below), you’ll want to place the display on the hot stone and close the lid. Depending upon the depth of your pizza, then you want to cook it 3-4 minutes then rotate the pizza 90 degrees, close the lid and cook it another 3-4 minutes. If your barbecue and stone are hot enough, then your pizza should have a nice crunchy bottom and should stay stiff once you cut it. If it sags, it’ll still taste great, but not be that crunchy style pizza.

Cooking It On The Grill Without A Pizza Stone

If you do not have a rock, that’s OK too. You wish to keep your eye on the heat with this one because each grill is different and your dough will be right above the flames. Roll out your dough by hand as described above. Gently brush the dough with olive oil and set the oil side down, right in your grill. Keep it there until it crunches up about 3-4 minutes or so. At the mean time oil the top part of the dough. Once the bottom has crunched up, reverse the dough (new oil side , crunchy side up) and place your toppings on top. Close the lid and allow the pizza cook about another 3 minutes.

Cooking It In Your Oven
For your dough, you want to follow the steps in the first method I clarified , up to placing your dough onto the monitor. You need to get an oven which goes up to 500 degrees. Ensure that your oven rack is in the center of you oven. Put the pizza stone directly on that middle rack. Turn your oven and pre-heat to 500 levels. I usually wait a couple of minutes once the oven reaches that temperature to ensure the rock has the time to also achieve 500 degrees.

Assembling Your Pizza
I bet you didn’t know there’s a particular order to placing pizza collectively, did you? I use to set the cheese last and it always burnt. I discovered the true way to layer. Bear in mind, what cook the quickest go on the bottom. Following is a basic layering, sauce, cheese, mushrooms, onions, meat. Or, milk, oil, roasted tomatoes, garlic. See how that goes? The heaver things keep the milder things from burning. If you are using meat like hamburger, meatballs, sausages, poultry, I recommend you pre-cook them somewhat so they are cooked thoroughly when the pizza is completed. Additionally, be sure to have all your toppings cut upward; pre-cooked and prepared to go when you’re ready to assemble your pizza. Don’t try putting the sauce on then cutting the your dough will get soggy. Prepare everything beforehand.

Toppings

I love to have fun with the toppings. The year I finally got the dough straight, my husband asked for pizza every evening. I said “aren’t you sick of pizza?” He said,”no because you make it totally different every night.” Another nice thing is you can control the type and amount of toppings you wear, thus controlling your fat and calorie intake.

Really get creative with your toppings. I use all sorts of cheese and not a lot of it. You would be amazed how good it tastes. OK, here are some of our favorite toppings,

Base Layer

Olive oil, pizza sauce, pesto, mustard/ketchup, (I make a cheeseburger pizza), sour cream (because of the buffalo pizza or loaded baked curry )

Next Layer (Cheese)

6 Italian cheese blend, Parmesan, shredded cheddar (buffalo pizza and baked potato pizza), American,
mozzarella cheese (for the cheeseburger pizza), feta, blue cheese

Next Layer (veggies)

Roasted garlic, fresh herbs, berries, mushrooms, onions, peppers, roasted peppers, sun dried tomatoes, broccoli, chopped potatoes

Closing Top Layer (your heaviest things that require the maximum cooking time – remember to pre-cook your meat)

Chicken, shrimp, clams, turkey bacon, turkey sausage, ground turkey hamburger, turkey pepperoni. The list can go on, but you get the idea. When you are making it yourself, the ideas are endless.

Tips: If you’re looking for that gooey extending cheese, then sprinkle shredded mozzarella in your own pizza the past 3 minutes of cooking time. And always let your pizza rest a little before trimming.

So there you have it! I hope you enjoy. It feels like it is time consuming, but it really isn’t and it is so well worth it. If you’re making your own bread, make a few batches at once. As I said the dough lasts up to ten days. Enjoy! Find out more info click acehighwine.com

More Article : Cheers – Its Wine