When talking to producers it is much more clear: they frequently say that they want to emphasise the fruit and avoid masking it with oak. They cut down on the portion of new oak used.
We think this is a trend but we’re not quite sure. Many people talk about this: less oak in the wine, but …. when you make a show of hands after a wine tasting to
We will want less beef and punch in the wines and more balance and elegance. It is less important to reach a high alcohol level and more important to find an equilibrium between fruit and
The trend to less environmentally ‘bad’ packaging will continue. Not least, we will see fewer of the ridiculous weight lifting bottles often used for prestige cuvees. We remember well (but not with joy) the bottle
It’s been a trend for some time now but we think it will continue and perhaps accelerate in 2010. We consciously say “eco-friendly” and not organic wines since there is a big group of producers
Just like last year, we did some brain storming (late one night after some good bottles of course) on what might be the trends in the wine world in the coming year. You can read
German researchers have concluded that wine tastes better (is perceived as tasting better? – a philosophical distinction perhaps) when tasted in light with a red or blue colour, compared to if the lighting is neutral
One of the most influential wholesalers of Bordeaux wine has closed down its Bordeaux business. It’s a potentially revolutionary story that has attracted surprisingly little attention. Diageo Chateaux and Estates has decided to abandon all
The DOCs Amarone della Valpolicella and Recioto della Valpolicella in Veneto in Italy have been promoted to DOCG status, according to Decanter.com. DOCG is the highest classification in the Italian wine laws. The DOCG label
The French sometimes put too much stock in the magic of words and in the value of appellations, as this story, just one of several about AOC and name wrangling, shows: In 2003 a new
Noble rot is what makes some sweet wines what they are. Noble rot, or botrytis cinerea (or pourriture noble in French), is a kind of fungus, a mushroom, which can develop on the grapes in
The Portuguese wine region Terras do Sado is located just south of Lisbon. It Has recently been renamed Península de Setúbal in an effort to make it better known. The new name will be uses
They are discussing a reintroduction of the monopoly model for selling alcohol in the country. A working group is toiling to present a proposal in March 2010. The Prime Minister, who has initiated the project,
A very elegant bottle safely guarded in an elegant wooden box decorated with stylish calligraphy. Harvest made by hand, of course, and delicately treated to produce a unique beverage for the connoisseur. Produced in only
On December 18 a bit over 400 Bordeaux chateau were sold at auction in Paris. It wasn’t the actual wine estates that were sold of course, but depictions of them. In 1850 the first edition
We don’t know. But it’s the name of a new wine blog by Stuart George. Stuart. Stuart is a journalist which perhaps explains that is blog posts are on the long side compared to the
In August the University of Stellenbosch was given permission to plant en experimental plot with 1 ha of genetically modified vines. This touches a very infected debate. Some say that such trials must not be
Dictionaries, vocabularies, lexicons Here are some suggestions for places to find more information and translations of food terms. We are happy to receive suggestions for other useful places to find information: suggestions. French-English Gastronomy, beyond.fr
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista DIVERS DIVERSE VARIOUS/OTHER bavaroise, f fromage, pudding bavarois beignet, m munk doughnut biscotte, f skorpa, kex biscuit, cracker, rusk (UK), Melba toast (US)
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista (FINES) HERBES, f, EPICES, f ÖRTKRYDDOR, KRYDDOR HERBS, SPICES ail, m, ails/aulx (pl), tête (f) d’a., gousse (f) d’a. vitlök, vitlökar, “hel” v.,
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista CHAMPIGNONS, m SVAMP MUSHROOMS cèpe, m Karl Johan-svamp, karljohansvamp, stensopp porcini/cèpe mushrooms (boletus edulis) champignon (de Paris) champignon button/cultivated mushroom champignon sauvage skogssvamp
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista FRUITS, BAIES, m FRUKT OCH BÄR FRUIT, BERRIES abricot, m aprikoser apricot airelle, f (à fruits rouges) lingon lingon-berry agrume, m (mpl) citrusfrukt
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista Important: It is often VERY difficult to precisely translate the names of some fish. Fish species are not identical in different parts of
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista TRIPERIE/ABATS INÄLVSMATSBUTIK/INÄLVSMAT OFFAL andouille/andouillette, f inälvskorv sausage made of chitterlings cervelle, cerveau(x) (d’agneau, de veau) hjärna brains coeur, m hjärta heart foie lever
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista © Copyright BKWine This glossary is available to you free of charge. In return we ask that you help us improve it. Send
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista GIBIER, m VILT GAME biche, f hind doe cerf, m hjort deer chevreuil, m rådjur roe/venison élan, m älg elk, moose lièvre, m
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista GIBIER DE PLUME VILTFÅGEL GAME BIRDS bécasse, f morkulla woodcock canard (m) sauvage vildand wild duck faisan, m / faisane, f fasan pheasant
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista VOLAILLE, f FÅGEL POULTRY aiguillette, f tunn skiva från bröstet thin slice from the breast aile, f bröstbit, vinge breast on the bone,
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista CHARCUTERIES CHARKUTERIER ~DELICATESSEN andouille/andouillette, f inälvskorv sausage made of chitterlings boudin (m) blanc vit korv gjord på kalv/kyckling white pudding boudin, m (noir)
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista FROMAGE OST CHEESE affiné lagrad matured (= kept by the cheese maker or cheese seller until it has matured) affineur en som mognadslagrar
When talking to producers it is much more clear: they frequently say that they want to emphasise the fruit and avoid masking it with oak.
We think this is a trend but we’re not quite sure. Many people talk about this: less oak in the wine, but …. when you
We will want less beef and punch in the wines and more balance and elegance. It is less important to reach a high alcohol level
The trend to less environmentally ‘bad’ packaging will continue. Not least, we will see fewer of the ridiculous weight lifting bottles often used for prestige
It’s been a trend for some time now but we think it will continue and perhaps accelerate in 2010. We consciously say “eco-friendly” and not
Just like last year, we did some brain storming (late one night after some good bottles of course) on what might be the trends in
German researchers have concluded that wine tastes better (is perceived as tasting better? – a philosophical distinction perhaps) when tasted in light with a red
One of the most influential wholesalers of Bordeaux wine has closed down its Bordeaux business. It’s a potentially revolutionary story that has attracted surprisingly little
The DOCs Amarone della Valpolicella and Recioto della Valpolicella in Veneto in Italy have been promoted to DOCG status, according to Decanter.com. DOCG is the
The French sometimes put too much stock in the magic of words and in the value of appellations, as this story, just one of several
Noble rot is what makes some sweet wines what they are. Noble rot, or botrytis cinerea (or pourriture noble in French), is a kind of
The Portuguese wine region Terras do Sado is located just south of Lisbon. It Has recently been renamed Península de Setúbal in an effort to
They are discussing a reintroduction of the monopoly model for selling alcohol in the country. A working group is toiling to present a proposal in
A very elegant bottle safely guarded in an elegant wooden box decorated with stylish calligraphy. Harvest made by hand, of course, and delicately treated to
On December 18 a bit over 400 Bordeaux chateau were sold at auction in Paris. It wasn’t the actual wine estates that were sold of
We don’t know. But it’s the name of a new wine blog by Stuart George. Stuart. Stuart is a journalist which perhaps explains that is
In August the University of Stellenbosch was given permission to plant en experimental plot with 1 ha of genetically modified vines. This touches a very
Dictionaries, vocabularies, lexicons Here are some suggestions for places to find more information and translations of food terms. We are happy to receive suggestions for
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista DIVERS DIVERSE VARIOUS/OTHER bavaroise, f fromage, pudding bavarois beignet, m munk doughnut biscotte,
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista (FINES) HERBES, f, EPICES, f ÖRTKRYDDOR, KRYDDOR HERBS, SPICES ail, m, ails/aulx (pl),
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista CHAMPIGNONS, m SVAMP MUSHROOMS cèpe, m Karl Johan-svamp, karljohansvamp, stensopp porcini/cèpe mushrooms (boletus
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista FRUITS, BAIES, m FRUKT OCH BÄR FRUIT, BERRIES abricot, m aprikoser apricot airelle,
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista Important: It is often VERY difficult to precisely translate the names of some
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista TRIPERIE/ABATS INÄLVSMATSBUTIK/INÄLVSMAT OFFAL andouille/andouillette, f inälvskorv sausage made of chitterlings cervelle, cerveau(x) (d’agneau,
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista © Copyright BKWine This glossary is available to you free of charge. In
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista GIBIER, m VILT GAME biche, f hind doe cerf, m hjort deer chevreuil,
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista GIBIER DE PLUME VILTFÅGEL GAME BIRDS bécasse, f morkulla woodcock canard (m) sauvage
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista VOLAILLE, f FÅGEL POULTRY aiguillette, f tunn skiva från bröstet thin slice from
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista CHARCUTERIES CHARKUTERIER ~DELICATESSEN andouille/andouillette, f inälvskorv sausage made of chitterlings boudin (m) blanc
Small Gastronomic Glossary A French-Swedish-English dictionary of food terminology Liten Gastronomisk Ordlista FROMAGE OST CHEESE affiné lagrad matured (= kept by the cheese maker or
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