Winefish manual

Both cooking methods and sauces will affect your wine selection to lesser or greater degrees. Poaching, steaming or boiling add little flavor.

Grilling over a mesquite fire adds a lot. A creamy, buttery sauce adds less flavor texture becomes an issue here. A horseradish-based cocktail sauce adds a lot. And smoking adds flavor and accentuates salt. Think in terms of acidity, as well as ingredients, when you think about sauces and wines. A strong acetic acid as an ingredient, like a wine vinegar will make the sauce more difficult to pair with wine.

A weaker acid, like a rice vinegar, or lime, will be easier. Try serving with just some citrus slices or a mignonette sauce lots of finely diced shallots floating in wine vinegar with fresh crushed black pepper to taste. We know a lot about the different things to look out for — saltiness, minerals, flavors, textures, raw or cooked, preparation and sauces. How do all these work into the food and wine pairing equation?

But — what sort of white wine? We will have a word or two about reds in a bit. Going a little more flavorful in terms of variety, cooking method and sauce? Or a lighter-styled Sauvignon Blanc or Semillon. Or even a varietal blend. With your biggest, richest, creamiest preparations, you can push the envelope on oak and richness in your Chardonnay, Semillon, Sauvignon Blanc or Viognier.

And if you love reds, Pinot Noir, in particular, will greatly compliment more substantial, meatier, earthier preparations. Grilled salmon and Pinot Noir are religion throughout the Pacific Northwest. Stylistically, sparkling wine has all the elements that make a wine food-friendly: little or no oak, lower alcohol, high acidity, dryness.

Oak lends a strong flavor, and can tend to compete with the flavors in a dish. Less oak is simply less problematic when it comes to food and wine pairing across the board. The early harvest for sparkling wine grapes means lower alcohol — and higher acidity. In terms of wine, both of these are required for shellfish and seafood.

In particular, the acidity acts as a stunt double for a squeeze of lemon. Effervescence serves several important gastronomic functions. It stimulates the appetite, lifts the palate and cuts cleanly through oil and butter.

Needless to say, sparkling wine is festive, fun, and makes any meal a special occasion. All sparkling wines start out bone dry. The winemaker decides how sweet the final product will be when he or she determines the level of dosage a blend of wine and sugar that is added to sparkling wine after disgorgement the process by which the yeast residue from aging are removed from the wine.

For seafood, and in particular raw shellfish such as oysters, the dryer the better. Stronger fish, more flavorful ingredients and cooking methods call for a dry dosage as well — along with more acidity and plenty of effervescence. However, a slightly sweeter dosage served with the right combination — say a piece of Ono with a pineapple salsa — could be sublime. All sparkling wines are made from the traditional grapes of Champagne: the whites are Chardonnay and Pinot Gris; the reds are Pinot Noir and Pinot Meunier.

The Instruction Manuals that you see below are specific to our equipment, test kits, and unique products, but they might work for yours too! Brehm Fruit Instructions Instructions on how to handle, thaw and if necessary adjust the sugar an acid of your Brehm Frozen Must.

Takes you step by step through the winemaking process. Guide to Using a Crusher Destemmer This guide covers the use of one of our crusher destemmers. How to Use a Basket Press A simple guide to the use of a traditional wooden basket press, also known as a ratchet press. With advantages in yield, wine quality, ease of use and time spent why wouldn't you use one? Cellar Keg Instructions for how to use our Cellar Keg, including hooking it up with the recommended accessories to make a full-fledged professional quality top-up system for your barrels.

Guide to Plate Filtering Plate and Frame filtration, also known as "Depth Filtration" is the most common style of filtration for home winemakers and small wineries. This guide goes over the correct assembly, sanitation and use of a Plate and Frame style filter.

Give your bottles the classic, old world look of wax without the hassle and mess of wax removal. Includes the process for using a pH meter to determine the endpoint of the test.

For more information you can also view our how-to videos in the product's description by clicking the part number above.

The process is identical to the MT, but the glassware and kit items are different. Refractometer Spreadsheet This spreadsheet calculator allows you to use your refractometer to measure the progress of fermentation by accounting for the error induced by the presence of alcohol.

Most hydrometers are calibrated for a 68F 20C sample. This chart tells you how to adjust the reading based on the temperature of your sample. This guide goes over the process for performing a bench trial to determine the exact cause and treatability of this common flaw. Handy reading for anyone who has purchased European-manufactured equipment which probably has BSPP threads on it. Mead Making Instructions Mead, or honey wine, is believed by many to be the original fermented beverage - older than wine, beer and sake.

When you're ready, you can order a Mead Kit. H andy Winemaking Conversions Chart Use this handy chart to help with determining how much wine you'll get from your grapes, convert between English and Metric units, and more! View Cart Checkout. Toggle navigation. Start Here. Articles MoreWine! On The House Wine Kits. New Products. Beer Making. Kombucha Kombucha Equipment Kombucha Ingredients. Wine Dispensing. We feel that adhering to the methods laid out in these two guides gives home winemakers their best shot at making great wine at home!

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