November 28, 2019 by dailyfruitwine
What should I have with my blueberry wine? Chicken, again? If you have become bored eating same old chicken recipes, then you better take a look at the chicken recipe that I’ve got for you. It consists of Chicken breasts, but that’s not where the excitement ends. It’s the sauce that makes this chicken recipe more intriguing because it is made of Blueberry wine. You can make this recipe in a pan or you can barbecue chicken breasts on a Traeger Renegade Elite grill. It is up to you to decide as to how you want chicken breasts to be cooked.
What's for Dinner: Chicken Breast Supreme With Blueberry Wine Sauce And Blueberry Wine Spritzer
Chicken breast wrapped in turkey bacon served with vegetables in a red wine and Madeira sauce
Cooking Time: 30 minutes
1. 4 boneless, skinless chicken breasts.
2. 8 tbsps., clarified butter.
3. 125 grams refined flour.
4. ½ tsp salt.
5. ¼ tsp pepper.
6. 2 tbsps., onion, minced.
7. ¼ tsp cinnamon.
8. 1 cup of blueberry wine.
1. You need to sprinkle four chicken breasts with salt, pepper, and flour.
2. If preparing the recipe in a skillet, then pour in 6 to 8 tbsps., clarified butter.
3. When you see the butter getting deep in color, then gently put the chicken pieces in the skillet.
4. Make sure to regulate heat so that the butter remains hot, but doesn’t change its color from deep yellow.
5. It is going to take 3 minutes for each side of chicken breasts to cook properly. After 3 minutes, you need to saute on the other side.
6. When you find chicken breasts getting springy, it means, the chicken is ready.
7. If using a smoker, then turn on the grill on medium heat and brush it with butter. Add chicken breasts on the grill and let it cook for 3-4 minutes or until you see the chicken breasts getting dark golden. Flip to the other side now and repeat the process.
What's for Dinner: Chicken Breast Supreme With Blueberry Wine Sauce And Blueberry Wine Spritzer
Refreshing sangria (punch) with fruits
How to make blueberry wine sauce?
1. If you have cooked chicken breasts in the skillet, then there will be some butter left in it, so leave it as it is.
2. Add 2 tbsps., minced onions and saute for a minute or so.
3. Add a cup of blueberry wine and boil it to burn off all the alcohol.
4. The liquid will become syrupy, so now, you need to add a pinch of cinnamon in order to expose the spiciness of blueberries.
5. Take the skillet off the heat and add a half stick of butter.
6. Mix butter with blueberry wine syrup and then, pour the sauce over chicken breasts.
This recipe tastes a lot better with a refreshing drink, especially when it has blueberry wine in it. I’m now going to share a stimulating drink that you can easily make at home. The name of this drink is ‘Blueberry wine spritzer’, and it is quite easy to make.
Cooking Time: 14 minutes
1. 2 oz., blueberry simple syrup.
2. 4 oz., carbonated soda water.
3. ½-cup ice cubes.
4. 2 oz., fresh lemon juice.
5. 5 oz., chilled white wine.
How to create Blueberry syrup?
1. 1 cup fresh blueberries.
2. ½ cup water.
3. ¼ cup cane sugar.
1. You need to create a blueberry simple syrup, take a medium saucepan and add sugar, water, and blueberries in it. Turn on the heat and stir all the ingredients together. Bring mixture to a boil, then reduce the heat and simmer the mixture until blueberries break down. It will take around 3-4 minutes.
2. Now, strain out blueberries with the help of a strainer or just keep them in the pan.
3. Let the syrup cool completely.
4. Take a glass now and add blueberry syrup, ice, club soda, lemon juice and white wine in it. Garnish it with fresh blueberries and lemon slices.
Blueberry wine and chicken go very well together. You now have a wonderful option and a recipe idea with your blueberry wine and chicken.
Author Bio: Monica Henin is the author of this amazing post. She has written a number of healthy recipes and food tips, which are submitted on many top websites. To know more about Monica Henin and her work, kindly go to Addonkitchen.com
For more visite website : http://www.dailyfruitwine.com/
November 13, 2019 by dailyfruitwine
Are you having one of the many technical wine challenges often faced by winemakers? Forfruit winemakers, working with fruit is not always an easy endeavour. I would dare say that making fruit wine is more difficult and the technical wine challenges can be greater in fruit wine than grape wine.3286633678_89f408a0c7
Despite the fact that all fruits will instinctively ferment to some degree under the right circumstances, there is a reason “fruit wine” really means “wine made from fruit other than grapes.” When asked why vitis vinifera won the world winemaking race, Dr. James Lapsley, wine historian and associate professor at the UC Davis Department of Viticulture and Enology explains, “Vinifera is unique in fruits in developing as much sugar as it does, thus resulting in a wine of 10-14% alcohol, which is more stable.
The Technical Wine Challenges
Ripe pineapple, for instance, is about 15% sugar. Therefore, most fruits need sugar additions, or water additions (to reduce acidity) or both. Vinifera makes itself, and hence became the standard.” Commercial fruit winemaking, by default, has largely become a quest for solidity and stability, dominant rather than self-inventing. One of the foremost battles any fruit winemaker wages is with the sugar content of the juice or must. Depending upon the pH of the preliminary material, for a wine to have adequate alcohol to be microbially constant as well as have the right texture in the mouth, winemakers aim for at least 11.0% ethanol. On the basis of the sugar-alcohol alteration factor utilized (0.538 is a general starting point), that would entail an initial sugar content of 20.45 %. Many fruits can hardly top out at 12.0% (be careful of pulpy pendant solids in any hydrometer analysis—it is best to centrifuge samples). With numbers like those, it rapidly becomes apparent that adding sucrose, honey, concentrate, or some erstwhile form of fermentable sugar is essential. Crowe (2007)
What a producer is keen to add to a wine depends upon their stylistic goals. A Japanese study reviewed in the American Journal of Oenology and Viticulture (vol. 46 no. 1 1995) suggests that fruit wines sweetened by means of glucose and fructose, as is found in grape juice and fruit concentrates, scored higher in taste panels than the similar fruit wine sugared by un-cleaved sucrose. A few winemakers get pleasure from the bouquet and extra body that some kinds of honey adds to a product at the same time some only sweeten their wines via similar-fruit concentrates.
Others merely skirt the sugar-addition problem by adding together grape or other fruit brandy to their fruit wines to boost the alcohol content. What a producer can add to a wine is dependant on their federal and state laws and will impinge on how they eventually label the bottled product.
For fruit winemakers in the U.S., TTB regulation group 27CFR4, listed at www.ttb.gov/regulations, is required reading. Ameliorate with slight of the “wrong” thing and all of a sudden an Upstate New York Pink Lady Apple Wine will have to be labeled as “Fruit Wine with Natural Flavors.”
Attaining the acid equilibrium right is the next challenge. The goal is to equal the level of acid to the completed wine style (sweet, dry, or fortified) while maintaining an adequate amount of acid for microbial solidity and color constancy, where pertinent. There is nothing erroneous with having a pH of 2.93 and a TA of 9.75 g/L in a raspberry dessert wine with 7% lingering sugar. The same final wine chemistry, in a dry apple wine, though, would be screamingly tart and the wine would be unhinged and unpleasant to drink. Crowe (2007)
The flip side is likewise hazardous. Low-acid musts (pH’s over 3.80 and TA’s below 5.0 g/L for example) can lead to bacterial incursion, stuck fermentations, high volatile acidity, a flat taste profile, greasy mouth feel, poor color, and a concise shelf life. Most winemakers conflict low acid musts by adding tartaric, citric, malic acid, or an amalgamation of all three. High acid musts are occasionally de-acidified using calcium or potassium carbonate, but time and again, then are simply thinned with water and have sugar added back to the required fermentation level. In the United States, winemakers can add water up to 35%.
Fruit winemaking is often a juggling act of sugar, acid, flavor, dilution ratios. Being intimate in the knowledge of these factors, how they are interpreted by various laws governing wine production and sales in the market will ensure a higher degree of success.
Another important factor and challenge facing fruit winemakers is the identification of “wine problems” or flaws and faults that can occur in the wine process. Being able to identify this early ensures being able to remedy these problems.
Here is a list of “wine problems” and more importantly, how to identify them and hopefully resolve them. This is the first post of a three-part series. If interesting or useful, check out the other two parts.
Wine Faults and Flaws Part 1
Hopefully, yourwinemaking life will never encounter these problems, but that is unlikely. Just like in life, challenges and overcoming issues in wine make us better winemakers. Focussing on quality control in your winemaking and when issues do happen (and they will), learning from them will fine-tune your skills and help you produce sooner or later something fabulous.
If you need more good information on quality fruit wine production, contact me to purchase the ebook/PDF version of the Ultimate Fruit Winemaker’s Guide. Available for US$19.
Happy fruit winemaking!
Dominic Rivard - Winemaker
Dominic Rivard,winemaker and wine consultant is the author of the The Ultimate Fruit Winemaker’s Guide, this blog and involved in the wine industry as an award winning commercial winemaker. Passionate about wines, especially of the “non-grape” variety.
With over 20 years experience in the wine industry, Dominic has been passionately interested in wine since the age of 17 when he started making wine from local fruits and grapes in Canada.
After becoming a qualified sommelier, he studied advancedwinemaking and oenology and undertook and passed the Wine and Spirit Education Trust (WSET) Higher Certificate with distinctions. He is now studying towards the prestigious Master of Wine accreditation.
Help For Your Wine Project
He is a founding director of the Fruit Wines of Canada Association, which was involved in promoting wines and its industry throughout Canada.
Dominic has won hundreds of awards and medals in national and international wine competitions. This has included the best dessert wine in Canada in 2007, best wine in B.C. in 2008, various best of show awards in fruit wine and desert wine categories, plus bestfruit wine in Canada in 2010, 2016, 2017, 2018 and 2019 plus many other distinctive awards since then.
Over the last decade, Dominic has been busy running numerous wine production and exportation projects with wineries and wine importers/distributors in Canada, USA, Italy, Spain, Chile, Taiwan, Korea, India, Japan as well as China. He he is a speaker on the subject of winemaking and wine marketing at various symposiums throughout the world.
In Canada, Dominic has been engaged in R&D projects for the government of Alberta and New Brunswick and has perfected numerous dessert wine production techniques including iced fruit wine cryo-extraction. He specializes in cider, fruit wine, dessert wine and ice wine production and is known in wine industry circles as an authority in fruit wine making.
Dominic has been active in the burgeoning Chinese wine industry as consultant winemaker, wine judge with the China Fruit Wine Association as well as Chief Winemaker and for Tonghua Winery, the fourth largest winery in Asia, situated in North East China.
Dominic has also been involved in running the wine production of a high quality tropical fruit winery in Thailand and the research and development of wines and other alcoholic beverages using tropical fruits and herbs.
Presently, Dominic is based out of Nova Scotia, Canada and has taken up sustainable and organic fruit growing, is an active speaker at wine symposiums throughout the world and continuing to assist winerieswith their wine production on a consultant basis.
He is enthusiastic about the developments in the fruit wine industry and its great potential not only locally but on a global basis.
Dominic is available for on-site consultation or off-site assistance via phone, email or video consultation.
November 6, 2019 by dailyfruitwine
Wine and women, the perfect pairing… Wine is to women what beer is to men, this is generalizing but often true. It’s the most used to drink. Together withElderberry Wine, grape wine and champagne are the 2 things that make a dinner a fine dining. Hence, knowing the right kind of wine pairings and the occasional diversion to liqueur, eau de vie, vodka, whiskey and other liquors that goes well with your food, is an absolute essential.
Despite knowing all this, many of us lag behind in knowing our liquor. While some of us do know but we tend to forget tricks and trade of using those acquired taste and skills. So, here are 7 secrets of wine and women that every woman should know about wine:
1. Wine and Women: Pair it right
There’s no cardinal sin here. Pairing liquor is an art. It’s as exciting and challenging as making mock tails. In fact, making a good cocktail and pairing it rightly with a food element is a craft in itself. You need to be adventurous for that.
Try out different things, mix and match different things. Test all types of wines. Sometimes mix and match with other liquors. Be adventurous and try your hand being a mixologist. Go to wine tasting classes. Learn a thing or two and most importantly know the intricacies of your favorite liquor.
2. Find out a good dealer
Finding out a good store is as much an art as making a wine. With scores of option and the majority of them selling all the well-known brands, it’s difficult to choose.But the real trick in selecting the one who has an expertise in the area. Women who knows to source their liquor, sometimes even directly from the farms. They should also have obscure, unknown exotic liquors which are hard to get.
3. Know the Wine Making Process
Just experimenting and knowing the ways of presenting wine isn’t enough. You have to up your game. Take it to the next level. How about making your own wine? Startled much?
Yes, it can be done. You just need to know about the process.Fruit wine is relatively easier to make than whiskey including black maple hill and champagne or vodka. With proper knowledge about the ingredients and the process, you can try it.
The exact temperature, pH- acidic or alkaline, the required number of days for fermentation, and the required agents and ingredients will do the trick. There goes your knowledge of the process along with your homemade wine.
4. Double Check Ingredients
Simply knowing the ingredients isn’t enough, you have to double check to ensure everything.
Not just the regular ingredients like grapes, sugar etc. but also the preservatives and additives have to be maintained in the correct proportion.
Sulphite is one such preservative whose addition ensures the wine is made well and lasts long.
You might succeed in making your own wine, but knowing this helps in preserving your liquor and savouring it for the long run. So, pay heed to the ingredients.
5. Know the healthier options
Knowing about wines comes with its fair share of challenges. There are different varieties and different ways of making it. So, it’s important to know which is healthier and more beneficial.
Red wine is known to be healthier as it has all the elements of the grapes. They come with the nutrients of the red grape seeds, skins, and vines.
Most berry fruit wines have been proven to be even healthier than red grape wines! Whereas, awhite wine generally don’t have those things. It’s just the white grapes.
Wines can also reduce the risk of Type-2 Diabetes and helps in improving the overall sugar levels.
6. Drinking Wise
Obviously, it doesn’t end there. You need to know about the side effects of wine. Just serving them isn’t enough. It needs to be served right.
Wine is problematic for people with high blood pressure, insomnia, gout, asthma and other such diseases. So be read up and be careful while serving.
Perhaps, here you can use some other liquor like thePomegranate Wine, which is a blend of vodka, Moscato (Italian dessert wine) or apple, pear or peach wines with some fruit flavors or even some cranberry juice.
7. Wine Drinking Strategy
Knowing the side effects is the first step of drinking wisely but it’s not the end.
You need to fine tune it and develop a full-fledged strategy of your own. How to optimize your wine drinking is an art by itself?
2 glasses of wine compensated by a glass of water and a healthy meal, this might be your strategy.
This should include food prepared with wine, the ratio of serving wine to people. All this should be kept in mind if you are a wine lover.
So I raise a glass to wine and women everywhere!
Harold Camaya is a blogger who loves to write, especially in Beverages vertical. She has written many captivating and informative articles.
Her hobbies are travelling and reading novels.
For more visit :http://www.dailyfruitwine.com/pomegranate_wine/
October 29, 2019 by dailyfruitwine
The Indian fruit wine lovers have a lot to celebrate this Diwali season. It has been a great year for India and even better for the fruit wine producers in the country. So much wonderful, high-quality fruit is grown in India, it is so nice to see this development happening.
Fruit wines are now widely accepted, consumption and production is up and quality is increasing quickly. This is all excellent news and constitutes a literal revival of the industry and potentially turning India into a leader of quality fruit wine production.
A lot of investment, the wide-scale promotion has been done by key players in the fruit wine industry which has helped get fruit wines, ciders, and mead to the forefront of consumer’s minds and offering great alternatives to grape wines that do not always pair well with traditional Indian cuisine.
The leap forward we have all witnessed this year is thanks to leaders such as Frizzante, Wildberry, Moonshine Meadery, Nipha Winery and consulting firms such as WinePlanet Consulting India, among many others. The biggest producer of wine in India is presently Maharashtra and more specifically the region around the city of Nashik but this is changing fast. Fruit Winemaker Guide
is now found and produced in most parts of India. From the foothills of the Himalayas where apples and berries grow, in Goa, home of cashew apples to the southern tip of Kerala and Tamil Nadu, a region covered in tropical fruits and of course the mighty coconut. The country is awash with fruit, a lot of it not able to be stored for long or be transported long distances, so its a very good thing to ferment them into quality wines as a way to use the bounty of the country and provide a healthy and delicious alternative to beer or whisky which has been the staple for a long time.
To add to this good news and one of the biggest news stories of the year for producers at least in Maharashtra is the drastic lowering of excise taxes relating to fruit wines, now putting wines made from the fruit on par with their grape cousins.
While wines made from fruits such as mango, Jamun, cashew apple, berries, chikoo (sapota), strawberry and jackfruit and honey were earlier paying 100 percent of the manufacturing cost as excise duty, this has now been almost entirely waived, with the government saying that now, Fruit Winemaker Guide will now have to pay just Rs 1 per bulk liter.
Manufacturing of a 330 ml bottle of fruit wine would previously attract an excise duty of Rs 30 to Rs 40, but now, this has come down to just 33 paise.
To add to this wonderful development, there is a real sense of collaboration in the industry, producers, and suppliers helping each other out to reach the common goal of getting fruit wines, ciders and mead to consumer’s lips.
An example of this is the three-day workshop on fruit wine and mead making being held this coming month. Workshops on all aspects of production, winery business set up, laboratory procedures, marketing and more will certainly help the attendees, many who will be new wineries in the start-up stage get to the next level.
With all that is going on in the Indian industry, this coming year will see Indian fruit wines, mead and ciders more and more widely enjoyed by a larger population and start seeing these wonderful products outside of the country.
About the Author
Dominic Rivard, winemaker and wine consultant is the author of The Ultimate Fruit Winemaker’s Guide, this blog and involved in the wine industry as an award-winning commercial winemaker. Passionate about wines, especially of the “non-grape” variety.