● Enology
Crno vino: boja i tanini žive u kožici
Sok od crnog grožđa je proziran — boju i tanine vino dobija tek kad kožica ostane u kaci danima, ne satima.
17·09 / 4 min#fermentacija
7 Editorial
● Enology
Sake by style: what the numbers on the label mean
The number on the sake label tells how much the rice has been milled, not how expensive the drink is — and it changes the temperature at which it should be poured.
16·09 / 7 min
● Enology
Belo vino od grožđa do čaše, korak po korak
Berač koji čeka podne da počne berbu bele sorte već je napravio prvu grešku. Do tog trenutka grožđe je izgubilo pola razloga zašto se bere belo.
15·09 / 7 min
● Enology
Mošt i šira, slatki sok koji sam počinje da radi
Sipate čašu slatkog soka uveče, a ujutru na površini stoje sitni mehurići. Niko ništa nije dodao — grožđe je samo nastavilo posao.
15·09 / 4 min
● Gastronomy
Low & slow: brisket and pulled pork at 110 degrees
Meat that is cooked for twelve hours at 110°C does not tolerate haste or vanity. Here is what a stall is, when it is wrapped and how many hours per kilo it really takes.
22·08 / 7 min
● Gastronomy
Homemade ice cream without a machine: a base that does not split
Egg yolks, milk and sugar in the right ratio make a cream that stays soft even from the freezer. And a pinch of salt is a secret enhancer.
20·08 / 4 min
● Enology
Kombucha at home: SCOBY, two rows and real carbonation
Live culture, two weeks of patience and a closed bottle: how to get kombucha that fizzes like champagne and doesn't hit with sugar.
17·08 / 4 min