Back Food & Drink Tuesday, February 19, 2019
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Ten ways to cut it as a wine bluff5h Ten ways to cut it as a wine bluff
Looking for a shortcut to oenological enlightenment? Here are some hints for making a little knowledge – and some orbital shaking – go a long way Never ruin your palate by drinking fine wine, they say: the last thing you want is to find that perfectly acceptable bottle of supermarket plonk turning sour in your mouth because you’ve supped too long at the altar of Gevrey-Chambertin. But talking the talk can still be pretty useful: there’s nothing like a smattering of well-chosen phrases about “botrytis” (mould, counter-intuitively, a good thing, also known as “noble rot”), “malolactic fermentation” and “ullage” to put the most irritating know-all in their place.
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Baked winter roots with feta and smoked garlic | Nigel Slater9h Baked winter roots with feta and smoked garlic | Nigel Slater
A hearty salad of onion, swede and parsnip, roasted till slightly caramelised, with a smoky, salty dressing Set the oven at 200C/gas mark 6. Peel a couple of red onions, cut them in half and then into thick segments. Peel and thickly slice 600g of swede, then cut each slice into pieces roughly 4cm long. Do the same with a couple of parsnips.
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40 top wines – from everyday reds and whites to special champagne10h 40 top wines – from everyday reds and whites to special champagne
From weeknights to celebrations (and wines to lay down), the Observer’s wine critic picks great bottles for every occasion
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Twitter users share their bizarre childhood food habits in hilarious posts31h Twitter users share their bizarre childhood food habits in hilarious posts
A Twitter thread started on Sunday evening encouraged users to share their weird and wonderful childhood eating habits - with some hilarious and stomach-turning results.
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Rachel Roddy’s recipe for red cabbage, sausage and white bean soup | A Kitchen in Rome33h Rachel Roddy’s recipe for red cabbage, sausage and white bean soup | A Kitchen in Rome
A multilayered and warming dish based on the mountain soup-stews of eastern Piedmont After Christmas and new year, and three large batches of braised red cabbage, a disproportionate amount of which – due to greed and responsibility – I ate, I swore never to cook or eat red cabbage again. How quickly I forget. A month later and I am in the supermarket, quite literally weighing up two bald heads of cabbage, deep purple and polished, each with a bulging vein-like rib curving down one side. It is a cliche I know, but nevertheless true, that many Italians – especially those over 50 from Rome and southwards – find it impossible not to comment on young children, damp hair and food shopping, especially if you are standing with hands like a weighing scale looking indecisive. “
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Labels of love: the art of wine34h Labels of love: the art of wine
Bottles have never been brighter, as new-wave producers use striking graphics to lure the buyer “We never realised how much influence they would have,” says Stephanie Tscheppe-Eselböck of the renowned Austrian winery
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