winemakers calculator

Sonoma, Calif. -- Both professional and home winemakers often have to think and calculate a bit to determine what they need to add to must or wine to correct imbalances. A new website, wineadds.com, is designed to simplify that task. Accessed online from either a computer or iPhone/iPod (in WiFi range), it easily calculates additions for acid, sugar, sulfur dioxide, copper, nutrients and yeast, as well as adjusting the Brix of musts.

It also provides conversions, even obscure ones: Pascals to atmospheres, bars, pounds-per-square inch, torr, inches or millimeters of mercury and more.

The website was developed by Stuart Henry, a winemaker at Ravenswood Winery in Sonoma. Henry had been perfecting an Excel tool that calculates wine additions, but he wanted to make something that could be shared with other winemakers and accommodate the different units of measurement that winemakers use.

Professionals, for example, tend to use metric measurements such as grams per liter (a mixed measurement if you think about it, compared to grams per kilogram), but home winemakers might be more comfortable with pounds and gallons. Once a calculation is made, it can easily be e-mailed to colleagues.

Henry says he created this web application toward the end of harvest, when the October rains afforded a few days of free time. It's been up on the Web for testing and calculating additions since mid-November.

The site also includes some basic background information on the additions -- the "why" and "how" that should help beginning winemakers understand the importance and outcome of wine additions. For instance, if you think you might need to reduce SO2 in your wine, click on “why,” for this pithy summary:
“First, it's worth knowing that it's most likely illegal to add hydrogen peroxide to reduce the SO2 levels in your wine. Now that we've got that out of the way...

"Elevated SO2 levels will bleach the color of young red wines and cover up most of the nice aromas with the aroma of sulfur. Not only that, but most countries have an SO2 threshold above which they'll reject the wines from their market.

"Reducing the SO2 in wine can be done, but it carries the potential of severe oxidation of the wine (because you're adding a powerful oxidizing agent, peroxide.) With that in mind, you should carry out lab trials first and observe the long-term effects of the peroxide before adding it to the wine.”

Should you decide to carry out bench trials, there’s a handy tab on which you can record your results.

Christmas Dinner and Wine 2009

From our house to yours:

We Wish You A Very Merry Holiday Season!

And with that said, here are the recipes for two of the dishes we are having for Christmas Dinner. First is a Wine Marinated Stuffed Leg of Lamb and the second is an awesome Bob's Peppermint Pie that refers to the brand of peppermint candy, not me! Those two links are for a version of the recipe that we have on our web site. If you want to print them out, that is probably the best way. The photograph was taken this afternoon from 19th Street in Boise, looking 15 miles NNE to the ski area and 3500 feet higher. The snows were just outstanding.

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Wine Marinated Stuffed Leg of Lamb

Author: Bob and Robin Young
Web Page: http://www.rockinrs.com
Degree of Difficulty: Moderately difficult
Oven Temperature: 375°F

Ingredients:
750 ml Dry Red Wine
¾ t Allspice, ground
¾ t Nutmeg, ground
4½ lbs Leg of Lamb, boned
1 Bay Leaf
1/3 c Pine Nuts
½ lbs Mushrooms, rinsed
2 T Butter
½ c Onions, finely chopped
½ c Sweet Red Pepper, finely diced
1/3 c Pitted Dates, finely Chopped
2 T Chives, minced
2 T Parsley, minced
1½ c Beef stock
1 T Sugar
Salt and Fresh Pepper to taste

Directions:
1). In an 11x17" roasting pan, combine the wine, allspice, nutmeg and bay leaf.
2). Trim excess fat from lamb. Rinse meat and lay flat, boned side up. Make cuts about halfway through all the thickest parts of the meat. Push cuts open to make meat as evenly thick as possible. Lay lamb flat in the pan. Cover and chill for at least 2 hours or up to 24 hours, turning meat as needed.
3). In a 10 - 12 inch frying pan over med-high heat, stir in pine nuts until golden brown, 3 - 4 minutes. Remove to a bowl.
4). Trim mushrooms and finely chop. Add the mushrooms, butter, onion and red pepper to the frying pan. Stir often over high heat until vegetables are well browned, 8 - 10 minutes. Remove from heat and stir in pine nuts, dates, chives and parsley.
5). Lift lamb from roasting pan and lay flat; boned side up. Reserve 1½ cups marinade; discard the rest of the marinade and the bay leaf. Spread the mushroom mixture over the lamb to within 1" of the edges. Starting at the narrow edge, roll the lamb into a tight roll, about 5 x 11". Tie at 2" intervals with bakers string. Set in roasting pan.
6). Bake lamb in a 375°F oven until a thermometer inserted in the center of the thickest part reaches 145°F, 1¼ to 1½ hours.
7). Transfer lamb to a rimmed platter and keeping warm, let rest for 10 minutes. Add the reserved marinade, beef stock and sugar to the pan. Stir over high heat, scraping the browned bits (grameels) until reduced to 2 cups, about 10 minutes. Add the accumulated lamb juices and pour into a bowl.
8). Cut lamb crosswise into 1" thick slices. Serve with the sauce. Add salt and pepper to taste.

Preparation Time: 30 minutes
Cooking Time: 1 hour and 30 minutes
Inactive Time: 8 hours
Total Time: 10 hours

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Bob's Peppermint Pie

Author: Bob and Robin Young
Web Page: http://boisefoodieguild.blogspot.com
Author Notes: This pie has nothing to do with me. It derives its name from the brand of peppermint candy, "Bob's".
Degree of Difficulty: Moderately difficult
Servings: 12

Ingredients:
1 env Plain Gelatin
¼ c Cold Water
½ c Whipping cream, plus 1½ cups whipping cream whipped
8 oz Peppermint candy, soft type (Bob's)
1 Pie Crust, chocolate cookie crust

Directions:
1). Soften gelatin in water and set aside.
2). Place ½ cup whipping cream in a small saucepan with candy and cook over low heat until candy melts.
3). Add gelatin and mix well. Let cool and fold in the whipped cream. Pour into the pie shell and let cool.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Inactive Time: 2 hours
Total Time: 2 hours and 40 minutes

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Find some good wine to go with dinner. We're having a NV Virginia Thibaut Janisson Sparkling Wine, the White House Wine ($25.00) and a 1969 Clos de Hermitage E. Guigal, a French Rhone wine ($140.00). Then for the dessert wine a 1979 Chateau Suduiraut ($65.00). So there you have the recipes for two of our dishes for Christmas Day. The rest of the menu has been posted earlier on this blog or on the Boise Foodie Blog. Cheers and have a Great Christmas Dinner!

Leftover Turkey Enchiladas

Everyone, I know, makes left-over turkey dishes ranging from soup to turkey pot pies to ...... Here is an interesting, and very good if I may add, Turkey Enchilada dish.

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Leftover Turkey Enchiladas

Ingredients:
2 T Olive Oil
1 sm Onion, chopped
1½ c Turkey, cooked and shredded
¾ c Mexican blended cheese
16 oz Salsa, homemade or otherwise
2 c Turkey Gravy, homemade or otherwise
16 oz Mild Enchilada Sauce
4 oz Cream Cheese, room temperature
8 med Corn or Flour Tortillas

Directions:
1. Pre-Heat the oven to 350°F
2. Place 2 T Olive Oil in skillet. Add the onion and sweat for 4 to 5 minutes until tender. Add the turkey, ½ cup cheese, ¾ cup salsa, enchilada sauce, turkey gravy and the cream cheese. Heat and stir for 2 to 3 minutes or until cheeses are melted.
3. Spoon a scant 1/3 cup of the turkey mixture into the center of each tortilla and roll up.
4. Place in a 13x9 quart baking dish. Drizzle with the remaining salsa. Sprinkle with the remaining cheese and cover. Bake for 15 minutes or until heated through and the cheese on top is melted. Top with additional salsa is desired.

Degree of Difficulty: Easy
Oven Temperature: 350°F
Servings: 6

Cooking Times
Preparation Time: 30 minutes
Cooking Time: 15 minutes
Total Time: 45 minutes

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For a printable recipe, Click Here Cheers and hope you enjoy the recipe. Serve with a 2007 Fraser Vineyards Cabernet Sauvignon.

Madeira Turkey Gravy

Just in time for the Holidays! Madeira Turkey Gravy "... is particularly fitting for Thanksgiving because Madeira, a fortified wine from the Portuguese island of the same name, flowed like water through the Colonies, having arrived here as ballast in ships. Sweet and mellow, reminiscent of sherry, Madeira beautifully enhances a turkey gravy." (Real Age) Here is the recipe that Robin found to enhance that Thanksgiving dinner. Enjoy!

Madeira Turkey Gravy

Ingredients:
1½ t Extra Virgin Olive Oil
1 Onion, coarsely chopped
2 Carrots, chopped
2 stalk(s) Celery, chopped
3 c Chicken Stock
½ c Madeira
1½ T Cornstarch, mixed with 2 tablespoons water

Directions:
To Prepare Giblet Stock: Heat 1½ teaspoons oil in a large heavy saucepan over medium heat. Add chopped onion, carrots, celery and the turkey neck and giblets. Cook, stirring occasionally, until well browned, about 15 minutes. Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer, partially covered, for 30 minutes. Strain the giblet stock through a fine sieve (you should have about 2 cups). Chill until ready to use.

To Prepare Gravy: While the turkey is resting, pour the drippings from the roasting pan through a strainer into a small bowl, then place the bowl in the freezer for 20 minutes to solidify the fat.

Add Madeira to the roasting pan and cook, stirring and scraping up any brown bits, for about 1 minute; strain into a medium saucepan. Skim the fat from the giblet stock and add the stock to the pan. Skim the fat from the chilled pan juices and add the juices to the pan as well. Bring to a simmer. Add the cornstarch mixture to the simmering sauce, whisking until the gravy has thickened slightly. Season with pepper.

Appitizers for the Holiday Season

We are quickly approaching the Party Time of the Year - that time of the year between Thanksgiving and Christmas. So let's look at some different appetizers. These are all from different sources. Enjoy!

Polenta Bites with Caramelized Mushrooms

Recipe Adapted From: Michael Chiarello

Ingredients - For the polenta:
3 c Heavy Cream
2 c Chicken Stock
1 t Sea Salt, fine grind
½ t Nutmeg, fresh ground
1 c Polenta
1 c Parmesan, fresh grated plus more for garnish

For the mushrooms:
3 t Extra-Virgin Olive oil
½ lbs Cremini mushrooms cut into quarters
Sea Salt, fine
Black Pepper, fresh ground
2 T Butter
1 T Garlic, diced fine
1 t Thyme leaves, finely chopped fresh
2 T Lemon juice, fresh squeezed
¾ c Dry White Wine
2 T Italian Parsley leaves, finely chopped

Directions:
Cook the polenta:

1). In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about ¼ cup of warm stock or cream.

Sauté the mushrooms:
1). In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes.

2). Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown.

3). Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.

4). Place or pipe about 1 tablespoon of warm polenta onto a spoon, like a Chinese Soup spoon. Place about ½ teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

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Roasted Trout Bruschetta with Spicy Wine Vinaigrette

Ingredients:
1 loaf Country-Style bread
Extra-virgin olive oil, for brushing the bread
Salt and freshly ground black pepper

For the Trout:
¼ c Sea Salt
8 trout fillets, skin on
¼ c Olive Oil
¾ c Wondra Flour
12 oz roasted Red Peppers, sliced into bite-size pieces
16 oil-cured Black Olives, halved and pitted
¼ c Italian flat-leaf parsley, fresh and finely chopped

For the Vinaigrette:
3 T Garlic, minced
⅛ t Chili oil
1 c Extra-Virgin Olive Oil
¾ c Sherry Vinegar
1 t Chili Powder
1 t Sea Salt
Freshly ground black pepper
2/3 c Italian flat-leaf parsley, finely chopped and fresh

Directions:
1). Preheat the oven to 375˚ F

2). Slice the bread into 1/4-inch thick slices. Cut those slices in half on a diagonal. Lay the slices on baking sheets in a single layer and brush the bread with extra-virgin olive oil. Season with salt and pepper. Place on a baking sheet and bake until crisp outside but still soft within, about 5 to 6 minutes.

3). On a baking sheet covered with foil, sprinkle salt over the foil. Lay the trout fillets skin side down and sprinkle the tops of the fillets liberally with more salt. Set aside in refrigerator for 10 minutes.

4). Blend the Vinaigrette: In a small bowl, whisk together the garlic, chili oil, olive oil, sherry vinegar, chili powder, salt, pepper and parsley.

5). Rinse the trout fillets and pat dry. Sprinkle some pepper on the fillets. In a shallow dish filled with the flour, dredge the fillets with the flour, shaking off the excess.
Heat the ¼ cup extra-virgin olive oil in a large skillet over moderately high heat. When hot, add the fish, skinned side up, and cook until crisp, about 1 minute. Turn with an offset spatula and cook on the skinned side until done, about 1 minute. Transfer to paper towels to drain.

6). To serve, cut the trout into bite size pieces. Top each toast with a slice of roasted pepper and a piece of trout. Spoon some of the vinaigrette over the trout. Scatter a few olives around each portion, and dust the fish with the remaining parsley. Serve immediately.

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So there you go. Ready for at least Thanksgiving - in the US - party and maybe also for the party season. Might even be good for New Years Eve. Cheers!

Oktoberfest Recipe - Wiener Schnitzel

Here is an Oktoberfest Recipe from All Recipes. Have fun with these!!

Schnitzel is the German word for cutlet, usually describing meat that is dipped in egg, breaded and fried. Wiener Schnitzel is a veal cutlet prepared in this manner. Translation of the name: 'Wiener' this word comes from the word 'Wien', which is the Austrian city called Vienna. 'Schnitzel' means basically meat in a crust...Serve the schnitzels with salad, ketchup and French fries.

Wiener Schnitzel

Ingredients:
2 pounds veal
1 cup all-purpose flour
4 eggs
1 tablespoon vegetable oil
salt and pepper to taste
4 cups bread crumbs
1/8 cup oil for frying

Procedure:
Cut the veal into steaks, about as thick as your finger. Dredge in flour.

In a shallow dish, beat the eggs with 1 tablespoon oil, salt and pepper. Coat the veal with egg mixture, then with bread crumbs.

Heat 1/4 cup oil in a heavy skillet over medium heat. Fry veal until golden brown, about 5 minutes on each side.

What to Drink: Riesling or a good Lager

PREP TIME - 20 Min
COOK TIME - 15 Min
READY IN - 35 Min

Serves: 8

So there you go for today! How about German Spaetzle Dumplings for tomorrow! Cheers.

Boeuf Bourguignon

Ah ha! Try this on for size. It's a Julia Child wanna-be!

Boeuf Bourguignon III

Ingredients:
1 T Olive Oil
¼ lbs Bacon cut in small strips
2¼ lbs Rump steak cut into 1” cubes
1 T Butter
1 med Red Onion, diced
1 c Baby Carrots
1 T All-Purpose Flour
½ Bottle good Red Wine
2 c Beef stock
1 Bouquet garni (parsley, 1 Bay Leaf, 1 T Thyme)
Salt and freshly ground
½ lbs Button Mushrooms, sliced
1 T Chopped Flat-Leaf Parsley


Instructions:
Preheat oven to 350F. Heat oil in an ovenproof casserole dish and sauté the bacon until slightly crisp. Transfer bacon to a plate then brown the meat in the same oil.

Remove any excess oil then add butter and diced onion and sauté a little. Add carrots. Sprinkle flour over the meat and mix in. Pour in the red wine and bring to a simmer. Add the beef stock to cover the meat and add the bouquet garni. Bring to the boil, reduce heat and leave at a simmer. Season with salt and pepper.

Remove any surface scum and cover pan. Cook in the preheated oven for at least 1½ hours. The meat is cooked when it falls apart easily.

When the meat is tender, remove the dish from the oven and place on top of the stove over medium heat. Add the mushrooms and bacon and simmer until the mushrooms are cooked. Remove the bouquet garni, check the seasoning and serve sprinkled with freshly chopped parsley. Serve with steamed rice or boiled new potatoes. Bon appetit!

Per serving:
1136 Calories (kcal) 100g Total Fat; (78% calories from fat)
50g Protein 10g Carbohydrate
159mg Cholesterol 2521mg Sodium

Have fun with this. Serve with a Cabernet Sauvignon or a Syrah. Cheers!

Rhubarb Custard Pie

Here is a good recipe for a rhubarb pie. Not made with strawberries as are most rhubarb pies, but rather with apple - Pink Lady apples, to be exact. Robin makes an awesome Whole Wheat Pastry Flour crust with cinnamon that simply goes extremely well with the filling. You can find the recipe at AFMom's Rhubarb Custard Pie. We got this recipe from an acquaintance of ours from American Falls, Idaho, thus the name of the recipe. Enjoy this rhubarb pie. Cheers!