Buttery

Used to describe a wine that has an AROMA and flavor reminiscent of butter. Buttery aromas and flavors in wine are the result of DIACETYL, which is a by-product of MALOLACTIC FERMENTATION.

The Romans fattened which of the following, raising them in special airy boxes, until they were ready to be cooked in wine then eaten:

A. Finches

B. Frogs

C. Shrews

D. Snails

The Romans fattened snails on choice tidbits of food and housed them in special snail boxes, before they were cooked. Today, the French, and especially the Alsatians, have raised the eating of escargots to a fine art. The drizzling of snails with garlic butter is merely the tip of the iceberg. There are dozens of ways of preparing snails, including a famous one in which the mollusks are simmered with wild chanterelle mushrooms, garlic, and shallots in a wine and whipped cream stock, then served with a chilled riesling.

Heurige: The Winemaker as Cook

The best places in Austria in which to taste home-style food, drink local wines, and immerse yourself in everyday Austrian life are not cafés or restaurants. They are heurigen (HOY-rig-en)—rustic eating and drinking rooms, which… Continue reading

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