Re: red wine
From: Bob (this one) (Bob_at_nospam.com)
Date: 07/22/04
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Date: Thu, 22 Jul 2004 00:06:42 -0400
Sandy wrote:
> Hi Zee,
>
> I can share a little of what I've learned about the red wine over the
> years:
>
> Okay, firstly you have to get the right "red wine" because it may be
> "red" for several reasons other than the grape reasons you are seeking
> after.
Red wines are red from the pigments in the skins. Virtually all grapes
give clear juices (there are a few obscure ones that give colored
juice, but they aren't much used) and the source of color is
determined by the amount of time the juice is spent "on the skins" or
in contact with the skins. The color comes out of the skin to tint the
juice.
> Here is the best wine I've found that contains more grape
> flavinoids than many others
> http://www.kosherline.com/wine/red/315501.html as it does not have
> less than 51% grape concord in it.
Concord grapes make a pretty bad wine. They aren't used by mainstream
winemakers because of their inherent weaknesses of flavor and
perishability unless fortified. Most have preservatives added because
the sugar content is high and it can referment after corking.
> If you do some studying on the wine making process you'll find that
> many "red" wines are red becaue they add powdered Oxyen blood to the
> barrel as a purification and coloring process... so many vegans need
> to check the wine they drink because a lot of brands do this,
> especially in Italy and France.
*Never* have I seen this in all my decades of dealing with wineries
and making my own wines. *Never* have I seen this described in any of
the literature.
> Also, rosehips can be added to redden
> the vat, so if you're allergic to roses then you could have a bad
> spell from drinking such a wine.
Rose hips are the seed pods of rosa rugosa. They aren't red; they're
green.
> So, stick with the wine above and as far as cooking goes, here is a
> recipe that is sure to knock your socks off if you want something very
> hearty and healthy for your ticker:
>
> Buffalo/bison NY strips
> cooked in the Manischewitz red wine
> and squeeze a lime on the meat towards the end of cooking, and add
> freshly grated pepper
Manischewitz wines are virtually all sweet wines. Red meats and sweet
wines are not a very good combination. Only a few cuts, like NY
strips, can be dry-cooked and the rest need moist cooking to tenderize
and to add flavor.
> You don't even need salt, the meat is simply fabulous.
Bison meat is typically very lean and not particularly flavorful.
> As well, so
> some study on the benefits of Bison meat as compared to chicken or
> beef, I think you'll be happy with what you learn. Bison meat is more
> expensive but it is worth every finger lickin' penny!
For all intents and purposes, lean meats are lean meats. The
differences in nutritional makeup from one to the other is small.
> In fact, if you had a meal of bison meat and yucca root you would be
> doing the best thing for your heart that you could in terms of food
> intake.
And you'd have a pretty uninteresting meal unless you trot out a lot
of seasonings.
> I also will puree some New Mexico dried red peppers and garlic to use
> in the cooking of this recipe.
See what I mean...?
Bob
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