1400

Approximate number of bottles of Piper Heidsieck Champagne that will be served at the Academy Awards, including the Governors Ball, the official Oscars after-party. Accompanying the bubbles: 22 pounds of American farm raised caviar, 800 stone crab claws, 7,500 individual shrimp, 20 gallons of gelato, 30 pounds edible gold dust, 7000 mini chocolate Oscars, plus a reserve chardonnay and cabernet from Francis Ford Coppola Winery.

A buttery flavor in wine is most often the result of:

A. Bâttonage

B. Extended lees contact

C. Malolactic fermentation

D. Oak aging

While many people think that buttery flavors in wine are derived from new oak, they are actually the result of diacetyl, which is a by-product of malolactic fermentation. (For its part, malolactic fermentation is the process by which crisp malic acid in wine is converted to softer lactic acid). Chardonnays that have undergone malolactic fermentation often have considerable diacetyl and therefore a pronounced buttery taste. Bâttonage means lees stirring in French, from bâton French for stick.

Wine Country Table—A Delicious Adventure: A WineSpeed Book Review

Wine Country Table, a compelling new book by food-and-wine expert Janet Fletcher, is the literary embodiment of California’s farm-to-table movement—our desire to know where, how, and by whom our food was grown and made before… Continue reading

1400

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