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Proe wyne self voordat u oordeel

Proe wyne self voordat u oordeel


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Oor die afgelope 40 jaar het ek ongeveer tienduisende verskillende wyne geëet, geproe en geskryf. En die getal kan selfs nog hoër wees - ek het nog nooit getel nie! Die wyne dek alles van A tot Z (dink albariño tot zinfandel) en wissel in koste van duisende en tienduisende dollars per bottel tot 'n paar dollar per bottel (dink Romanée Conti tot Two Buck Chuck). Ek het fenomenale wyne, wonderlike wyne, werklik goeie wyne, goeie wyne, nie so goeie wyne, slegte wyne, vals wyne en regtig walglike wyne gevind nie. Maar in hierdie reeks wyne en ervarings, het ek ook gevind dat ek baie verskillende wyne om verskillende redes hou. Ek hou van sekere wyne met sekere kosse, en ek hou van ander wyne op grond van die geleentheid, wat ek doen en selfs die weer. Dit beteken in my gedagtes dat ek 'n wyndrinker met gelyke geleenthede is.

Ek hou nooit op om nuwe wyne te probeer nie, en ek is nooit van plan om dit te doen nie, alhoewel ek gelukkig genoeg is om 'n groot wynkelder met meer wyne te versamel as wat ek in 'n leeftyd (of twee) kon drink. Dit alles het my in staat gestel om my smaak te ontwikkel en kriteria te stel vir wyne wat ek baie graag drink. Dit sluit in: balans, geur, kompleksiteit en suiwerheid. Waarvan ek nie hou nie, is wyne wat swaar is, te alkoholies, te veel gemanipuleer en teenoorgestelde van wyn waarvan ek hou. Dit gesê, die beste wyne wat ek nog ooit beleef het, is wyne met bottelouderdom van 'n paar jaar tot tientalle jare vir uitstekende witwyne soos wit Bourgondië en sjampanje, en dekades se bottelouderdom vir die groot rooiwyne soos Bordeaux, Bourgondië, en Kalifornië cabernet sauvignon. Maar daar is tye dat ek baie hou van 'n jong rooi-, wit- of roséwyn (dink aan Beaujolais, Sancerre, albariño, riesling en grüner veltliner, om maar 'n paar te noem, en 'n wye verskeidenheid rosés, veral dié uit Frankryk).

Vroeër hierdie jaar was ek in Hawaii en het ek 'n Costco besoek. Baie van die wyne wat hulle verkoop bied goeie waarde en hul pryse op alle wyne, soos alle ander produkte wat hulle verkoop, is oor die algemeen laer as dié vir dieselfde wyn op die meeste plekke.

Costco is vandag die grootste kleinhandelaar van wyne in Amerika. Hulle verkoop egter wyne op 'n heel ander manier as wat hulle ander produkte verkoop. Hulle gebruik groot getalle en daar is geen getalle vir enigiets anders in die winkel behalwe wyn nie. In die winkel in Hawaii het hulle selfs 'n grafiek opgestel wat die stelsel met groot getalle verduidelik en die nommer identifiseer deur een van drie verskillende publikasiebronne wat hulle gebruik. En daar word niks veel gesê oor individuele wyne nie, meestal net 'n aantal. Dit is baie vreemd en lyk heeltemal in stryd met die manier waarop Costco dekades lank ander produkte verkoop het. Ek vind die getalle waardeloos. Hulle kan net sowel die syfers op toiletpapier sowel as wyn begin plaas. Dit was immers die analogie wat die hoof Costco -wynkoper 'n paar jaar gelede gemaak het, waarna in my artikel verwys is, het wyn en toiletpapier iets gemeen? Destyds was wyn net nog 'n produk. Dit lyk asof Costco tot die gevolgtrekking gekom het dat wyn, in teenstelling met enigiets anders in die winkel, 'n nommer nodig het.

Maar ek veronderstel Amerikaners is meer onseker oor wyn as toiletpapier. Baie Amerikaanse verbruikers dink steeds dat 'n nommer vir wyn kan beskryf wat hulle wil. Interessant, aangesien dit die enigste produk is wat op hierdie manier verkoop word. Trouens, in ander dele van die wêreld waar wynmaak en wyn drink al honderde jare deel van die kultuur is, is hierdie nonsens nie baie belangrik nie. Maar in opkomende gebiede soos China word mense verlei en ingesuig in die nare idee om die kwaliteit van 'n wyn volgens punte te bepaal. Alhoewel die neiging in Amerika 'n hoogtepunt bereik het, klim China in die bestuurdersitplek. Ek sê vir hulle meer krag. En ek hoop dat hulle die rit geniet, aangesien hulle uiteindelik teen 'n muur sal raak.

Die onvermydelike gevolgtrekking om wyn te drink en te geniet, is dat u self moet proe en u eie opinies moet vorm. Moenie staatmaak op getalle wat geen ander betekenis het as die smaak van 'n persoon (dikwels onbekend) van 'n wyn wat op verskillende maniere geproe of verbruik word nie, wat al dan nie verband hou met hoe jy die wyn gaan drink. Maar wat belangrik is, is om te vra wat in die wyn is wat jy drink. En, raadpleeg wynhandelaars en wyndrinkers wie se menings u vertrou. Hopelik sal laasgenoemde die ondergrond insluit, waar ons totale fokus is op die verbruiker en die verskaffing van inligting wat kan lei en opvoed. Maar, aan die einde van die dag, onthou altyd die leuse van die ondergrondse - Drink waarvan u hou en hou van wat u drink!


Die 7-stap metode om bier soos 'n pro te proe

Bier is nie meer net 'n makro -makelaar nie. Die handwerkbierbeweging het 'n voorheen ongehoorde aantal nuwe style en smake vir die daaglikse bierdrinker gebring, en dit is handig om te weet hoe om die smaak te vind en te waardeer. Dit wil nie sê dat u moet sit, draai, snuif en elke bier moet sluk asof dit 'n glas fyn wyn is nie, maar sommige biere is ekstra tyd werd.

Niemand weet dit beter as lede van die Beer Judge Certification Program, of BJCP nie. Die BJCP is 'n nie-winsgewende organisasie wat bierbeoordelaars sertifiseer. Dit is in 1985 begin en het nou meer as 3000 beoordelaars wat biergeleenthede regoor die land goedkeur. Hierdie mense ken hul bier. Hulle weet ook hoe om hul bier te waardeer, en dit begin met 'n maklike evalueringsmetode.

Die perfekte skinkbord

Giet die bier in 'n skoon glas. Enige glas sal goed wees, maar 'n tulpglas is die beste. As daar baie koolzuur is, kantel die glas om seker te maak dat die kop van die bier nie te groot is nie. As daar min koolzuur is, gooi die bier reguit in die middel van die glas om die bier genoeg te roer om 'n skuimkop te gee.

Elke bierliefhebber benodig hierdie Hop Aroma -plakkaat

Steek jou neus daarin

Draai die bier in die glas rond en sit jou neus daar. Asemhaal verskeie kere. Verhit dit in u hande om meer geure vry te stel indien nodig, deur die deel van die beker waar die vloeistof is, te vul. As u nog steeds probleme ondervind, plaas u handpalm bo -op die glas en draai 'n paar sekondes terwyl u die geure in die glas vaslê. Dan ruik.

Kyk daarna

Hou jou glas lig en kantel dit effens. Kyk na die kleur, of dit helder of wasig is, en hoeveel kop bo -op die bier bly. U kan verskillende voorkoms vir verskillende style verwag, en die enigste manier om hulle almal te ken, is deur te oefen (drink).

Terug na die reuke

Draai dit weer op en steek jou neus daarin terug. Die bier sal meer opgewonde en warmer wees na die eerste drie stappe. Let op die verskille van die eerste reuk.

Proe

Uiteindelik is dit tyd om 'n slukkie te neem. Neem net genoeg om jou mond te bedek. Laat dit u lippe, tandvleis, tande en oral om u tong tref. As u die slukkie sluk, hou u mond toe en asem uit deur u neus. Let op die aanvanklike geure wat u opmerk, die tussentydse geure en die nasmaak.

Proe, weer

Neem nog 'n sluk, hierdie keer met die fokus op die gewig van die bier. Vergelyk dit met ander biere in dieselfde styl wat u voorheen gehad het.

Geniet dit

Dit is waar u alles tegelyk inneem. Soos die BJCP in hul proses skryf: 'Ontspan. Haal diep asem. Ruik weer die bier, en proe dit weer. Wag eers om na te dink waar die bier hoort in die algehele reeks tellings ... en waar soortgelyke biere in die beoordelingsvlug ingedeel word. ”


1. Nebbiolo

Die Nebbiolo -druif is in baie opsigte die gewaardeerde besitting van Italië. Dit is 'n groot deel van die Barolo -wyn waarmee baie versamelaars hul kelders bêre, en die kenmerkende druif is by die eerste smaak merkbaar vir diegene wat dit al voorheen beleef het. Dit is ook bekend daarvoor dat dit uiters tannies en vet is, om nie eens te praat van 'n wyn wat baie geduld van die verbruiker verg nie. In die meeste gevalle benodig Nebbiolo soveel as 10 jaar in die bottel voordat dit sag word totdat dit gedrink kan word, wat toon hoeveel ruggraat hierdie kosbare druif het. Damilano ’s 2004 Barolo Lecinquevigne is 'n pragtige voorbeeld van wat die Nebbiolo -druif kan bereik, en dit is nou gereed om te drink.


Die beste wyne om by Trader Joe & rsquos op te slaan vir minder as $ 10

Beoordeel 'n bottel nie volgens die prys nie, ten minste nie terwyl u by TJ & rsquos inkopies doen nie.

Pandemiese tye vereis pandemiese maatreëls, en dit beteken meestal minimale besoeke aan kruidenierswinkels met 'n maksimum voorraad op al die produkte (wyn ingesluit). In Maart was my wynbegroting meer volop, en ek het gereeld op gunstelinge soos Brunello, White Burgundy, Rioja en ander gunstelinge gespring om my te laat voel asof ek met elke slukkie deur die wynland in Italië, Frankryk of Spanje dwaal. Vinnig vorentoe: werk het vertraag, net soos my wynbegroting, maar dit het my waardering vir wyn nie vertraag nie. En ek het geleer dat u ook die smaak van 'n plek op 'n groot begroting kan ervaar.

Elke week kom my kwarantynvriende en 'n partytjie van drie! Veilig bymekaar in die tuin of op die stoep (of soms met strandstoele in die sitkamer, hangende weer) om na ons kollektiewe wynwinkels van die week te kyk. Soms hou ons by ros é, soms is dit 'n goeie mengsel van alles, maar dit is meestal 'n lekker tyd om in te haal en te praat oor wyn in 'n nie-kieskeurige omgewing.

Dit gesê, ons is terug by die beste wyne van die kruidenierswinkel om te koop, en hierdie keer verwag ons 'n rits bottels onder $ 10 van Trader Joe's. Herhaal onder $ 10 (en baie onder die $ 5 -punt) en#x2014, insluitend 'n $ 7 bubbels wat baie verfrissend is. Ons is hier om u te vertel dat u nooit 'n etiket moet beoordeel op grond van die prys nie, want daar is uitstekende goedkoop goedere in die wyngange. Kyk na hierdie bottels wat baie drinkbaar is, en maak seker dat u die volgende winkelbesoek in voorraad kry.

Melissa Renwick/Getty Images

As u van Franse sjampanje en Italiaanse Prosecco hou, kyk dan nie uit oor die Spaanse Cava nie. Dit kom uit 'n bruisende streek in Spanje, genaamd Penedes, net suid van Barcelona. En vir $ 7 per porsie is dit ideaal om ten minste vier bottels te gryp La Granja 360 Cava Brut, met 'n eend op die etiket vir maklike toegang as u die wyngange deurblaai. (Onthou dit uit ons vonkelwyngids Brut beteken onsoet en droog). Verwag 'n helder, skerp, suurlemoen-y smaak. Gooi 'n paar sout happies soos neute, gerookte vis, vleis en kaas, en noem dit 'n dag. FYI dit is ook op sy eie verfrissend, of sorg vir 'n wonderlike brunchmimosa.

Summer-Isn & rsquot-Over-Yet Wine

VINTJS Monterey County Ros é is een van die sjef en sommelier Laura Pauli se gunsteling koop vir die somer. In ons warmste maand van die somer is 'n helder, ligte rosé#xE9 die perfekte wyn om na te gaan terwyl u buite gaan en natuurlik sosiaal gedistansieer is na die strand, die park of die swembad, ”, sê Pauli. Handelaar Joe & aposs VINTJS Monterey County Ros é van die sentrale kus is skerp en lewendig met note van vars geplukte sappige aarbeie en roosblare, voeg sy by. Boonop is dit 'n steel van $ 7 per bottel. Pauli kombineer alles, van vrugteslaai tot skulpvis tot afgekoelde, gestroopte dille salm, of met 'n sitkamerstoel en 'n goeie boek.

'N Stoep wat rooi drink

'N Paar vriende in die voedsel- en drankbedryf was mal daaroor Terrain Vineyards California Red Blendteen $ 4 per bottel (nee, jy het dit nie verkeerd gelees nie!). Die prys was nie 'n bietjie kommerwekkend nie, want rooi is meer kompleks as blankes, maar tydens 'n wynaand 'n paar weke gelede het 'n vriendin gesê hoe lekker en verfrissend dit was en 'n lekker blaaskans van die witwyn wat ons was agterna kom. Dit is 'n bietjie deurmekaar, maar nie te veel nie, en in die algemeen is dit 'n baie gladde drinkrooi om byderhand te hou. Soos ek in vorige wynstukke genoem het, kan rooi 'n uitdaging wees om met kos te kombineer, maar as jy 'n soliede rooi mengsel soos hierdie juweel kry, koop dit vinnig voordat al my vriende die paadjies uitvee. Om die waarheid te sê, ek het geen kos nodig om by hierdie rooi te pas nie. Dit is 'n soliede veranda wat wyn drink of die perfekte bottel om na te kyk Hart van Dixie saam met my kamermaat.

Soos Strawberry Wine, maar Weg Beter

Hierdie waatlemoen-kleur Espiral Vinho Ros é ($ 5) het onmiddellik 'n gunsteling geword nadat ek dit een aand in 'n vriend se tuin gehad het. Dit maak my lus om die lirieke van Deana Carter ’s “Strawberry Wine ” uit te skree, en ek is hier om dit te sê baie lekkerder as wat ook al “rawberry -wyn ” wat u aan die einde van die 90's gedrink het. Dink aan wenke van aarbeie en sitroengras en perske met 'n gaskoeling wat baie aangenaam is, maar nie te borrelend nie. Dit word vinnig uitverkoop en dit is die beste wyn om oor te neem as jy nie 'n idee het wat bedien word nie, en dit pas by alles.

Somer BBQ Wyn

Afkomstig van Spanje, La Paca Sonriente Garnacha ($ 7) is 'n wyn wat ek saam met 'n piekniek in die somer of 'n agterplaasbraai kan uitvee. Dit is 'n bietjie dapperder met donker kersie en leeragtige note, maar dit is steeds super toeganklik (en drinkbaar) as dit kom by 'n goedkoop rooi kleur. En omdat dit 'n bietjie pittiger is (dit kan ook dadelik 'n paar kaneelvleis wees), kan u dit ook bedien met varkvleis, gebraaide hoender en regtig enige gegrilde vleis.

A Charcuterie & amp; Cheese Board Ros & eacute

As dit te warm is om 'n groot maaltyd te eet, kan ons 'n groot vleis- en kaasbord en verskeie bottels Banfi Tuscany Centine Ros é voorstel. Ek het dit vir ongeveer $ 14 in ander kruidenierswinkels gesien, maar vind dit altyd vir ongeveer $ 7 by TJ's. Alhoewel ek nooit moeg raak vir ros é nie, voel ek dikwels te monogaam met Franse ros é. Verwag uit Toskane, Italië, 'n skerp, aromatiese, bessiesentriese ros é wat alleen as aperitief kan staan ​​of as die sterfoffer om al die vleis en kase af te was.

'N Fantastiese Burger -nagwyn

Christopher Southern, wynmaker by Detroit Vineyards, die stad en slegs wynmakery en proelokaal, is opgewonde Corvelia Zinfandel van Paso Robles, Kalifornië. Dit is 'n stewige $ 10 rooi en suidelike merk op dat dit 'n goeie voorbeeld is van 'n California Zin met 'n mate van selfbeheersing. nie teleurstel nie. Dit is absoluut perfek om te kombineer met carnitas of hamburgers.


Die beste rooiwyn vir Sangria, volgens wynkenners

Om terug te skop met 'n koel glas rooi sangria is amper die perfekte manier om 'n somersaand deur te bring. En as u dit nooit self gemaak het nie, is dit tyd om dit te verander (moenie bekommerd wees as u gewoonlik nie die kroegman in u vriendengroep is nie, en dit is regtig nie 'n vaste 'resep' nie), en u kan dit aanpas en vrugte en speserye byvoeg jy hou van).

Die tradisionele Spaanse pons bevat heerlike snye vrugte wat in 'n wynbasis sweef. Voeg suiker en 'n bietjie brandewyn by, dan is jy gereed om 'n klein slukkie van die hemel te geniet.

Hier is die ding: alhoewel die resep vir rooi sangria redelik eenvoudig is, is daar baie verskillende maniere waarop u dit kan maak. Almal het in die eerste plek 'n manier om die wyn te kies. Sommige, soos Regine T. Rousseau, stigter van die wyn- en spiritualieëbemarkings- en geleentheidsonderneming Shall We Wine, begin graag met 'n kwaliteit wyn. & ldquo Niks te duur nie, maar iets wat u in elk geval sou drink, en sy sê. & ldquoEk & rsquove het mense hoor sê & lsquoEk wil 'n goedkoop wyn hê. & rsquo Hoekom sou jy dit doen? Don & rsquot spandeer $ 100 op 'n wyn vir sangria, maar gebruik beslis 'n goeie wyn van hoë gehalte. & Rdquo

Maar Maria C. Hunt, wynjoernalis, opvoeder en skrywer van The Bubbly Bar: sjampanje en vonkelwyn -skemerkelkies vir elke geleentheid, sê dat & ldquosangria 'n goeie manier is om bietjie oorblywende wyn op te neem, of 'n nuwe wyn wat jy probeer het, maar het nie regtig verlief geraak op nie.

Eintlik is u wynbasis redelik buigsaam. Volgens Rousseau moet u egter een ding in gedagte hou: u wil iets droog hê. Die wyn sal die soetheid en al die ander bestanddele in balans bring, en sy sê. Anders kan u sangria smaak ook soet soet en neem jou terug na jou universiteitsdae met gebottelde rooi sangria uit die hoekwinkel.

As u eers u wyn daarin sit, wil u vrugte gebruik wat elke glas tekstuur gee. & ldquoMeng dit bymekaar en maak pienk dame -appels by meer 'n stewige mango en sitrus, en sê Rousseau. U kan u vrugte ook in brandewyn of rum laat week en 'n geurmiddel soos kaneel, roosmaryn of tiemie gee, voordat u dit by u drankie voeg, sê sy.

Daarna kom die soetgoed. Normaalweg bevat 'n sangria 'n versoeter, suiker of suurlemoensoda, sê rdquo Hunt. Maar die manier waarop u joune maak, is 'n kwessie van persoonlike voorkeur. & rdquo En as u regtig u sangria wil laat pop, sit u alles ten minste 'n paar uur voor u dit wil bedien (of self drink), Hunt sê. Dit gee die speserye tyd om hul geure vry te stel en die vrugte van die wyn en sterk drank op te neem, en voeg sy by.

Maar alles begin natuurlik met die ster van die vertoning: die wyn (wat u in die meeste gevalle direk by u deur kan bestel. Het u 'n wynintekening? Nog beter). Die kenners sweer dat dit van die beste rooiwyne vir somersangria is.


Die beste resep om tydens selfisolasie te maak, aangesien u al 30 gyoza vir uself kan hou. Ek oordeel jou nie.

Hierdie resep maak ongeveer 30 gyoza ongeveer en jy hoef nie met iemand te deel nie, ek belowe.

3,5 koppies alledaagse meel

Opsioneel: gebraaide tofu (in blokkies gesny)

Los die sout op in warm water. Gooi die meel in 'n diep bak en begin die water stadig in die bak gooi. Vou die deeg met 'n spatel, want dit sal eers baie taai wees. Hou aan vou terwyl u die water stadig gooi, en as al die water uitgegooi word, vou 'n bietjie meer om dit meer hanteerbaar te maak. Nadat die deeg gevorm is, knie dit goed vir 10 minute, skei dit in twee kleiner dele en rol albei dele in twee 1 cm dik blokkies. Draai die blokkies toe in saran wrap en laat dit vir 20 minute staan.

Berei intussen die vulsel voor. Sny die sampioene, groen ui en knoffel in blokkies. Soteer hulle 'n bietjie met olyfolie. Nadat die sampioene hul water laat uitgaan het, haal hulle van die stoof af en dreineer die water en olie. Daar moet geen water of olie in die pan oorbly nie.
Rasper die kool, wortel en gemmer. Bedek dit met 'n dun lagie sout en wag 10 minute totdat dit uit die water kom. Druk daarna die groente met u hande om ontslae te raak van water wat daarin vasgekeer is. Hulle sou 'n bietjie volume moes verloor en nou 'n pap mengsel word. Maak seker dat daar geen water in die mengsel is nie, anders kan gyozas oopbars tydens kook.
Gooi elke bestanddeel van die vulsel wat u tot dusver voorberei het en die res in 'n bak en meng goed.

Draai een van die stokke uit en sny dit in 15-16 kleiner stukke. Rol die stukke baie dun uit (so dun as wat jy kan regkry) en sny met 'n groot sirkelvormige koekiedrukker of gebruik 'n groot glas soos ek. Giet 'n bietjie van die vulsel en vou die deeg toe. U kan die voutegniek op Youtube vind, of ek kan vir u 'n video stuur as u my 'n boodskap stuur. Hou aan om dit te doen totdat u deeg klaar is, en knie die oortollige deeg weer en gebruik dit ook.

Moenie vergeet om die stukkies deeg wat op die sy wag, bedek te hou met 'n klam lap nie. Ons wil nie hê deeg moet uitdroog nie.

Nadat u klaar is met die deeg, gooi 'n bietjie sesamolie (of olyfolie as sesamolie duur is waar u woon) in 'n nog dieper pan met 'n deksel. Plaas die gyozas in die pan, maak seker dat hulle nie aan mekaar raak nie. Laat hulle 5-7 minute braai sonder om aan te raak of aan te raak. Giet dan 3/4 koppie water op die gyozas en maak die deksel toe. Laat dit op medium hitte prut totdat die water heeltemal verdamp is. Nadat al die water op is, kan u die gyoza's nog 1-3 minute braai as u 'n bietjie verbrand soos ek wil hê, of as u dit warm met sojasous kan bedien.

Edit: Vir al die veganistiese en vegetariese Turkse mense daar buite, het ek 'n instagram -bladsy waar ek my resepte in Turks deel. U kan dit volg as u van hierdie skakel belangstel.


Proe wyne self voordat u oordeel - resepte

GEEN KOOP NODIG OM IN TE GAAN OF WEN NIE. 'N KOOP verhoog nie jou kans om te wen nie. Hierdie wedstryd word geborg deur Sutter Home Winery, Inc., P.O. Box 248, St. Helena, CA 94574-0248 (die "Borg" of "Sutter Home").

1. INLEIDING: Sutter Home nooi u uit om u heerlikste en kreatiefste burgerresep in te dien om saam met sy wyne te kom, sodat u kan deelneem aan 'n lewendige kook en 'n kontantprys huis toe kan neem.

2. GESKIKBAARHEID: Die Sutter Home Build A Better Burger® -reseptewedstryd ("wedstryd") is slegs oop vir individue wat wettig inwoners van die 50 Verenigde State en die District of Columbia is (behalwe waar dit deur die wet verbied of beperk is), wat 21 jaar oud is of ouer. Die volgende persone kom nie in aanmerking nie: werknemers, kontrakteurs, direkteure, aandeelhouers en beamptes van Sutter Home Winery, Inc. ("Borg") en elk van sy onderskeie filiale en aangeslote ondernemings, verspreiders, groothandelaars, kleinhandelaars, verskaffers, webontwerp , advertensie-, vervullings-, beoordelings- en wedstrydagentskappe wat betrokke is by die administrasie, ontwikkeling, vervulling en uitvoering van hierdie wedstryd (gesamentlik "wedstrydpartye"), en die onmiddellike familielede (gade, ouer, kind, broer of eggenoot of "stap" van elkeen) en diegene wat in dieselfde huishoudings van elke sodanige individu woon. Elke persoon wat 'n dranklisensie of -permit het wat direk deur 'n federale, staat, graafskap of plaaslike agentskap uitgereik is, in diens is, of in diens is van of 'n agent is van 'n maatskappy of entiteit wat 'n alkohollisensie of 'n permit het wat deur 'n federale staat, graafskap of plaaslike agentskap en alle familielede van so 'n persoon kom nie in aanmerking nie. Vorige wenners en finaliste van die Sutter Home Build A Better Burger®-resepwedstryd kom nie in aanmerking nie.

3. OM IN TE SKRYF: Skep 'n oorspronklike burgerresep om te kombineer met 'n Sutter Home -wyn ("resep" of "voorlegging"). Raadpleeg Reëls 4-5 hieronder vir meer inligting oor die vereistes vir u resep. Tik u resep in die kompetisie tussen 12:00:00 ET op 1 April 2021 en 23:59:59 ET op 31 Julie 2021 ("Inskrywingsperiode vir wedstryde") deur die onderstaande inskrywingsproses te volg.

Die wedstryd vind plaas in drie opeenvolgende fases: 1. Beoordeling van resepinskrywings, 2. Streeksuitdunne vir semi-finaliste en 3. Nasionale afronding van finaliste. As deel van die inskrywingsproses word elke deelnemer toegewys aan die streek wat verband hou met sy of haar woonstaat.

Sien die grafiek hieronder vir streeklokasies, inskrywingsperiodes, keerdatums en afkookskedule.

REGIONALE SEMI-FINALISTIESE AFKOMSTE

Streek Inskrywings moet tussen ontvang word Keuringsdatum vir semi-finaliste Streeklike afkoeldatum
Atlanta, GA 1 April 2021 om 12:00:00 ET 31 Julie 2021 om 23:59:59 ET Maandag, 16 Augustus 2021 Dinsdag, 7 September 2021
Queens, NY 1 April 2021 om 12:00:00 ET 31 Julie 2021 om 23:59:59 ET Maandag, 16 Augustus 2021 Vrydag, 10 September 2021
Arlington, TX 1 April 2021 om 12:00:00 ET 31 Julie 2021 om 23:59:59 ET Maandag, 16 Augustus 2021 Donderdag, 16 September 2021
San Diego, CA 1 April 2021 om 12:00:00 ET 31 Julie 2021 om 23:59:59 ET Maandag, 16 Augustus 2021 Vrydag, 24 September 2021

NASIONALE FINALISTIESE KOKKIES

BELANGRIK: U moet al die volgende stappe voltooi om te verseker dat u resep vir hersiening in die wedstryd ingedien word:

REGISTRASIE:

  • Gaan na die Sutter Home Build A Better Burger -webwerf (www.buildabetterburger.com) ('webwerf') om u resep vir die wedstryd te registreer.
  • As u eenmaal op die webwerf is, klik op die skakel 'Gaan na die wedstryd' en voer al die inligting in wat u benodig. U sal u naam, stad, staat, poskode, e -posadres, telefoonnommer, geboortedatum, die naam van u resep, u ideale Sutter Home -wynparing, patty -tipe, brood/broodjie -inleiding, inleiding, lys van bestanddele, resepinstruksies, resepopbrengs en hoe u van die wedstryd geleer het. Let daarop dat u wettige woonbuurt u kookgebied bepaal. U sal ook die opsie hê om 'n kookwenk in te sluit en/of 'n foto van uself of u voltooide burger by die inskrywing op te laai. Die oplaai van 'n foto is opsioneel en is nie deel van die beoordelingsvereistes nie. Deelnemer stel alle eienaarskapsregte van die foto aan die borg vry by indiening. As u vrae het oor hoe om 'n resep in te dien, of as u probleme ondervind met die oplaai, besoek die afdeling Gereelde vrae op die webwerf. Voltooi die registrasie -stap deur op die knoppie "Registreer u resep" te klik.
  • Raadpleeg Reël 10 hieronder as u verkies om op 'n ander manier in te skryf.

As u hierdie registrasie -stap nie voltooi het nie, sal u resep nie vir hersiening en moontlike opname in die wedstryd ingedien word nie of kan u nie 'n prys in aanmerking kom nie. Registrasie moet teen 23:59:59 ET op 31 Julie 2021 voltooi word, anders word u resep nie in die beoordelingsproses vir die wedstryd ingedien nie.

BEVESTIGING VAN INSKRYWING:

  • As u op die knoppie "Registreer u resep" geklik het, moet u 'n "Dankie" -bladsy in u internetblaaier sien. Hierdie dankie -bladsy bevestig dat u resep ontvang is en in 'n hersieningsproses ingedien is. U resep sal hersien word om te verseker dat u voorlegging aan hierdie amptelike reëls voldoen. Let asseblief daarop dat u voorlegging op hierdie stadium hersien word en nog nie as 'n goedgekeurde deelname aan die wedstryd beskou word nie.
  • Sodra u resep hersien is, sal u 'n bevestigings -e -pos ontvang op die e -posadres wat u op die registrasievorm verskaf het. As u resep aan alle amptelike reëls voldoen, word in die bevestigings -e -pos aangedui dat u voorlegging as 'n goedgekeurde deelname aan die wedstryd aanvaar is, en dat u as 'n deelnemer ('deelnemer') beskou sal word. As u resep nie as 'n goedgekeurde inskrywing aanvaar word nie, bevat die bevestigings -e -pos die redes waarom u resep geweier is.
  • Voorleggings wat nie alle vereiste inligting bevat nie en nie voldoen aan die voorafgaande en volgende vereistes nie, sal as nietig beskou word en sal nie in ag geneem word by die beoordeling van hierdie wedstryd nie.

Daar is geen beperking op die aantal goedgekeurde inskrywings wat 'n individu in die wedstryd kan indien nie. 'N Goedgekeurde inskrywing word gedefinieer as 'n resep wat deur die proses hierbo op die wedstrydwebwerf geregistreer is en 'n ooreenstemmende bevestigings -e -pos ontvang het waarin verklaar word dat die resep vir die wedstryd aanvaar is. Dieselfde resep mag nie meer as een keer vir die wedstryd geregistreer word nie.

4. INSKRIFVOORWAARDES: As voorwaardes vir toelating tot hierdie wedstryd en deur die indiening van 'n voorlegging, waarborg die deelnemer dat die voorlegging:

  1. is oorspronklik en is wettig geskep
  2. skend nie die intellektuele eiendom, privaatheid of publisiteitsregte of enige ander wetlike of morele regte van enige derde party nie
  3. is nie in vorige wedstryde ingeskryf of vorige toekennings gewen nie (Let wel: resepte wat in die vorige jare by die Sutter Home Build A Better Burger®-reseptewedstryd ingedien is, MAG opgedateer en weer ingedien word, solank die resep nie 'n finalis of groot was nie. Pryswenner)
  4. is nie voorheen in enige media gepubliseer of versprei nie.

Deelnemer verklaar dat hy/sy alle regte op sy/haar voorlegging besit. Deelnemer verklaar en waarborg verder dat die deelnemer toestemming gekry het van elke persoon wie se naam en/of prentjie ("gelykvormigheid") in die voorlegging ingesluit is, en dat sodanige persoon (s) aan die deelnemer alle nodige regte verleen het om die persoon se gelykvormigheid te gebruik as beskryf in hierdie reëls, en dat die deelnemer op versoek skriftelike afskrifte van sodanige toestemmings aan die borg beskikbaar kan stel. Borg se vasstelling of die voorlegging moontlik die regte van enige derde party skend, is finaal.

Deur 'n voorlegging in te voer, verleen die deelnemer aan Borg en sy affiliasies, regsverteenwoordigers, afgevaardigdes, agente en lisensiehouers onherroeplik die onvoorwaardelike en ewige reg en toestemming om te reproduseer, te kodeer, te stoor, te kopieer, te stuur, te publiseer, te plaas, uit te saai, te vertoon, in die openbaar op te tree , aanpassing, uitstalling en/of andersins gebruik of hergebruik (sonder beperking oor wanneer of tot die aantal kere wat gebruik word), die voorlegging van die deelnemer, insluitend, maar nie beperk nie tot, die bestanddele en kookmetodes daarin (in elke geval, soos na eie goeddunke deur die Borg ingedien of gewysig/gewysig, sowel as om die naam, gelykenis, foto (gesamentlik "gelykvormigheid") en/of verklarings van sy/haar deelname aan hierdie wedstryd te gebruik (met of sonder om die naam van die deelnemer te gebruik) in enige media sonder beperking ten opsigte van tyd of gebied, en sonder bykomende vergoeding of goedkeuring van die deelnemer of enige ander party. Deelnemer gee afstand van intellektuele eiendomsregte, privaatheids-/publisiteitsregte of ander wettige of morele regte wat die borg se gebruik van die voorlegging kan verhinder, en stem in om geen eis teen die borg te dagvaar of te laat geld vir die gebruik van die voorlegging of die deelnemer se likheid of verklarings nie.

Deelnemer stem in om die borg, sy agentskappe en wedstrydpartye en hul onderskeie affiliasies, beamptes, direkteure, aandeelhouers, agente, mede-handelsmerke of ander vennote en enige van hul werknemers (gesamentlik die "vrywarings") te vrywaar en te hou, skadeloos vir en alle eise, skadevergoeding, uitgawes, koste (insluitend redelike prokureursfooie) en laste (insluitende skikkings), wat deur 'n derde party teen enige van die vrygestelde gevorder word as gevolg van of voortspruitend uit die voorlegging van die deelnemer, of die optrede van die deelnemer in die skep van 'n voorlegging of andersins in verband met hierdie wedstryd, insluitend maar nie beperk nie tot eise vir inbreuk op handelsmerke, skending van outeursreg op 'n persoon se publisiteitsreg of privaatheid of laster. Deelnemer stem verder in om die borg vry te stel van alle bewerings dat enige advertensies wat later deur, of namens die borg vervaardig, aangebied en/of voorberei is, die inbreuk maak op die regte van die deelnemer ten opsigte van elemente, karakters of idees in die voorlegging.

5. INDIENINGSFORMAT EN INHOUDSVEREISTES: Sodra u u resep in die wedstryd geregistreer het, is u voorlegging finaal en mag dit nie gewysig of gewysig word nie. Geen voorleggings sal teruggestuur word nie. Die persoon wat as die geregistreerde eienaar van die e -posrekening wat met die voorlegging verband hou, genoem word en op die wedstrydregistrasievorm vir die voorlegging genoem word, word as deelnemer ("deelnemer") geag. In the event of dispute regarding the identity of an Entrant, dispute will be resolved in favor of the individual who is the "authorized email account holder" of the email address provided. "Authorized email account holder" is defined as the natural person assigned an email address by an Internet access provider, online service provider, or other organization (i.e., business, education institution) responsible for assigning email addresses for the domain associated with the submitted email address.

If any group of individuals elects to collaborate on a Submission, they are required to designate one (1) representative to enter the Contest and accept the prize on behalf of the group. Neither Sponsor nor any of the Contest Parties are liable for any disputes between collaborators related to a Submission.

Please note the following:

  • All Submissions must be in English and may not refer to any company/brand or food or beverage brands other than Sutter Home.
  • All burgers must be composed of grilled patties formed from ground beef or ground alternative foods (i.e. plant-based meats, chicken, fish, lamb, turkey, seafood, pork, other) prepared on a gas or charcoal grill, served on buns, other bread products, or alternative wrappings such as lettuce, collectively referred to as “Bun”. Burgers may include any combination of condiments and toppings. Every component of the burger must be placed inside the Bun or served open-faced on the Bun.
  • Each Submission must include your entrant name, city, state, zip code, email address, phone number, date of birth, the name of your Recipe, your ideal Sutter Home wine pairing, patty type, bread/bun type, introduction, list of ingredients, recipe instructions, recipe yield and how you learned of the contest. You will also have the option to include a cooking tip and/or upload a photograph of yourself or your completed burger with the entry. Uploading a photograph is optional and is not part of the judging criteria.
  • Your list of readily available ingredients (found in most well-stocked supermarkets) must include standard, unabbreviated U.S. measurements, (i.e., cups, tablespoons, teaspoons, ounces, or pounds), specific amounts for each ingredient (i.e., number of lettuce leaves, exact teaspoons of salt and pepper do not say “to taste” for any ingredient, but list exact amount so reviewers can judge how the burger will taste). Each ingredient, including the bun and all other elements, must be listed, preferably in order of use.
  • Recipe instructions should include complete, step-by-step cooking directions, including timing and temperature for any cooked components.
  • All ingredients used must be listed and no garnishes should accompany the burger.
  • Each Recipe must be written to make six (6) regular-sized burgers or twelve (12) or eighteen (18) small burgers or "sliders."
  • All recipes must be able to be prepared completely in sixty (60) minutes or less.
  • Submission must be entirely original and created by you. Use of any elements that are not original may result in disqualification of Submission, in Sponsor's sole discretion.
  • All Submissions will be reviewed before being published or judged however, publication of a Submission does not mean the Submission has been deemed to be in compliance with these rules. Submissions that do not comply with these Official Rules or that otherwise contain prohibited, inappropriate, or irrelevant content as determined by the Sponsor, in its sole discretion, will be disqualified and will not be considered for a prize.

Technical Requirements:
The maximum file size for photo file uploaded to the Website is 5MB. Photo file(s) must be provided in a JPEG file format.

6. WINNER SELECTION

Determining The Semi-Finalists:
From all eligible entries received, sixteen (16) Semi-Finalists (four (4) from each region) will be selected.

A panel of qualified independent judges selected by the Sponsor will judge each eligible recipe based on the criteria below:

  1. Perceived Taste Appeal (40%) Does the recipe sound appealing?
  2. Creativity (25%) Is this recipe creative and one of a kind?
  3. Ease of Preparation (25%) Could anyone create this burger by following the recipe?
  4. Perceived Wine Pairing (10%) Does the wine complement and enhance the burger?

In the event of a tie, the tie will be broken based on the highest score in the first judging criteria (Perceived Taste Appeal), continuing thereafter to each judging criteria in order (Creativity, Ease of Preparation, Perceived Pairing With Wine), as needed to break the tie.

All potential Semi-Finalists will be notified starting on or about August 16, 2021 and are subject to verification, including without limitation, verification of eligibility, compliance with these Official Rules, completion of all required documents and a personal background check (“Final Review Process”). Once sixteen (16) potential Semi-Finalists have cleared the Final Review Process, they will be declared the Top Semi-Finalists. Entrants agree that the Sponsor has the sole right to decide all matters and disputes arising from this Contest and that all decisions of Sponsor are final and binding.

Sponsor reserves the right to select fewer than sixteen (16) Semi-Finalists or reassign Semi-Finalists to a specific region, if, in its sole discretion, it does not receive a sufficient number of eligible and qualified Entries in each region.

Determining The National Finalists:
Sixteen (16) Semi-Finalists (four (4) from each region) will be required to prepare their burger recipe in a live cooking competition to take place at a tailgate lot near a professional baseball stadium in each region prior to a professional baseball game in accordance with the dates listed in the Regional Semi-Finalist Cook-Off chart in Section 3. Semi-Finalists must arrive on time, as determined by Sponsor. If a Semi-Finalist is late or unable to attend their Regional Semi-Finalist Cook-Off for any reason, including, but not limited to illness, travel delays or force majeure, the Semi-Finalist will be disqualified from the competition.

A panel of no less than four (4) qualified independent judges selected by the Sponsor will judge each burger prepared at the Regional Semi-Finalist Cook-Offs based on the criteria below:

  1. Taste (40%): Does the burger taste good?
  2. Creativity (25%): Is this burger creative and one of a kind?
  3. Ease of Preparation (25%): How easily was the chef able to prepare the recipe?
  4. Pairing With Wine (10%): Does the wine complement and enhance the burger?

In the event of a tie, the tie will be broken based on the highest score in the first judging criteria (Taste), continuing thereafter to each judging criteria in order (Creativity, Ease of Preparation, Pairing With Wine), as needed to break the tie.

The one (1) Semi-Finalist per region with the highest total score will be declared a National Finalist (four (4) total). National Finalists will be notified at the conclusion of their respective Regional Semi-Finalist Cook-Offs. All National Finalists are subject to verification, including without limitation, verification of eligibility, compliance with these Official Rules, completion of all required documents and a personal background check. Entrants agree that the Sponsor has the sole right to decide all matters and disputes arising from this Contest and that all decisions of Sponsor are final and binding.

Sponsor reserves the right to select fewer than four (4) National Finalists, if, in its sole discretion, any of the National Finalists chosen are found to be ineligible or do not have a qualified Entry.

Determining The Grand-Prize Winner:
Four (4) National Finalists (one (1) from each region) will be required to prepare their burger recipe in a live cooking competition to take place on October 7, 2021 at Sutter Home Winery in St. Helena, CA. Finalists must arrive on time, as determined by Sponsor. If a Finalist is late or unable to attend the National Finalist Cook-Off for any reason, including, but not limited to, illness, travel delays or force majeure, the Finalist will be disqualified from the competition. Should a Finalist be unable to attend, the Sponsor reserves the right, at its sole discretion, to select an alternate Semi-Finalist to participate in the National Finalist Cook-Off.

A panel of no less than four (4) qualified independent judges selected by the Sponsor will judge each burger based on the criteria below:

  1. Taste (40%): Does the burger taste good?
  2. Creativity (25%): Is this burger creative and one of a kind?
  3. Ease of Preparation (25%): How easily was the chef able to prepare the recipe?
  4. Pairing With Wine (10%): Does the wine complement and enhance the burger?

In the event of a tie, the tie will be broken based on the highest score in the first judging criteria (Taste), continuing thereafter to each judging criteria in order (Creativity, Ease of Preparation, Pairing With Wine), as needed to break the tie.

The one (1) National Finalist with the highest total score will be declared the Grand-Prize Winner. The Grand-Prize Winner will be notified at the conclusion of the National Finalist Cook-Off. The Grand-Prize Winner is subject to verification, including without limitation, verification of eligibility, compliance with these Official Rules, completion of all required documents and a personal background check. Entrants agree that the Sponsor has the sole right to decide all matters and disputes arising from this Contest and that all decisions of Sponsor are final and binding.

Sponsor reserves the right not to award a Grand-Prize Winner, if, in its sole discretion, the Grand-Prize Winner is found to be ineligible or does not have a qualified Entry.

Sponsor may photograph, videotape, and otherwise record the Regional Semi-Finalist Cook-Offs and the National Finalist Cook-Off competitions for promotional and other purposes as designated by Sponsor (collectively, “Footage”). Footage will be owned by Sponsor who has the right, along with its designees, to use, edit, adapt, post, stream, copy, exploit, and make derivative works from such Footage and all elements embodied therein, including any names and likenesses embodied therein, in any and all media now known or hereafter devised throughout the world, in perpetuity, for advertising, promotional, trade and other purposes.

Sixteen (16) Semi-Finalist Prizes:
Each Semi-Finalist will receive two (2) professional baseball game tickets in Regional Semi-Finalist Cook-Off city in accordance with the dates listed in the Regional Semi-Finalist Cook-Off chart in Section 3 and one (1) $200 pre-paid debit card for required burger ingredients.

If Semi-Finalist lives within 300 miles from Regional Semi-Finalist Cook-Off city, Semi-Finalist will be required to provide their own ground transportation to and from the event and will receive one (1) $200 pre-paid debit card for fuel, parking, toll expenses and/or any other transportation costs.

If Semi-Finalist lives more than 300 miles from Regional Semi-Finalist Cook-Off city, Semi-Finalist will receive economy-class airfare for two (2) between Semi-Finalist’s home and the Regional Semi-Finalist Cook-Off city and two (2) nights hotel accommodations (1 room, double occupancy) in Regional Semi-Finalist Cook-Off city. Semi-Finalist and guest must travel together on the same itinerary. Semi-Finalist is solely responsible for all other expenses not specified herein, including but not limited to, ground transportation to/from airports, meals, fuel, parking, gratuities and hotel incidentals. Accommodation restrictions and blackout dates may apply. All travel dates and arrangements are subject to change, availability and Sponsor's approval. Once travel is booked, no changes or cancellations will be accepted and no extensions or exceptions apply. Semi-Finalist and guest must present valid identification prior to ticketing. Airline carrier's regulations apply. Trip may not be combined with any other offer and travel may not qualify for frequent flyer miles. Other restrictions may apply. No alcoholic beverages are included in the prize. Semi-Finalist’s guest must be at least 21 years of age.

Approximate Retail Value (“ARV”) for each Semi-Finalist Prize is $1,800, but actual final value of prize may vary based on point of departure and ticket availability at time of purchase.

Four (4) National Finalist Prizes:
Each National Finalist will receive (2) nights double occupancy hotel accommodations in St. Helena, CA, economy-class airfare for two (2) between Finalist’s home and a Bay Area Airport (SMF, SFO or OAK), entry for two (2) to a welcome reception and dinner, breakfast for two (2) daily, reimbursement of rental car for duration of two night stay in St. Helena, CA, ground transportation for two (2) to and from all sponsored activities as needed and (1) $200 pre-paid debit card to be used for additional meals or at the discretion of the Finalist. Finalist and guest must travel together on the same itinerary. Finalist is solely responsible for all other expenses not specified herein, including but not limited to, ground transportation to/from airports, meals, fuel, gratuities and hotel incidentals. Accommodation restrictions and blackout dates may apply. All travel dates and arrangements are subject to change, availability and Sponsor's approval. Once travel is booked, no changes or cancellations will be accepted and no extensions or exceptions apply. Finalist and guest must present valid identification prior to ticketing. Airline carrier's regulations apply. Trip may not be combined with any other offer and travel may not qualify for frequent flyer miles. Other restrictions may apply. No alcoholic beverages are included in the prize. Finalist’s guest must be at least 21 years of age.

Approximate Retail Value (“ARV”) for each National Finalist Prize is $3,500, but actual final value of prize may vary based on point of departure and ticket availability at time of purchase.

One (1) Grand-Prize Winner:
The Grand-Prize Winner will receive $25,000 cash. Prize will be awarded as a check payable to the Grand-Prize Winner. The check will be issued three (3) to four (4) weeks after the National Finalist Cook-Off date. Grand-Prize Winner agrees to appear for and participate in media interviews for up to one (1) year after Grand-Prize Winner’s name has been announced.

Approximate Retail Value (“ARV”) is $25,000.

Approximate Retail Value (“ARV”) of all prizes is $67,800. No substitution or cash equivalent of prizes is permitted except at Sponsor's sole discretion. Winners are responsible for any and all federal, state and local taxes or assessments and any person winning over $600.00 in prizes will receive an IRS Form 1099 from Sponsor for the calendar year in which the prize is awarded. Odds of winning depend on the number of eligible entries received.

8. GENERAL CONDITIONS: All Entrants will be required to irrevocably assign and transfer to Sponsor any and all rights, title and interest in his/her Submission, including, without limitation, all copyrights and any other protectable rights, and agree to waive all moral rights in the entry, and its contents will automatically be the property of the Sponsor, without any compensation to the Entrant. Potential winners and guests will be required to complete, sign and return a W-9 form (potential winners only), an Affidavit of Eligibility, Liability Release, Copyright Assignment and, where lawful, a Publicity Release. Potential winners’ and guests’ Affidavits of Eligibility must be notarized. In addition, potential winners will be subject to a background check. All completed documents must be returned to Sponsor within three (3) business days of the date notice was sent or potential winner’s status will be forfeited and an alternate winner may be selected. Notification of potential winner’s status must be kept confidential until his/her Submissions are publicly revealed by Sponsor.

If for any reason the Contest is not capable of running as planned, including without limitation, infection by computer virus, bugs, tampering, unauthorized intervention, fraud, technical failures, or any other causes which corrupt or affect the administration, security, fairness, integrity or proper conduct of the Contest, Sponsor reserves the right, at its sole discretion to cancel, modify or terminate the Contest. Further, Sponsor reserves the right, at its sole discretion, to disqualify any individual deemed to be (a) tampering or attempting to tamper with the entry process or the operation of the Contest or any Sponsor (b) violating the Official Rules, or (c) acting in an unsportsmanlike or disruptive manner, or with intent to annoy, abuse, threaten or harass any other person. Sponsor reserves the right to require Grand-Prize Winner to submit to a confidential background check to confirm eligibility as a condition of awarding the prize to help ensure that the use of any such person in advertising or publicity for the Contest will not bring Contest Parties into public disrepute, contempt, scandal or ridicule or reflect unfavorably on the Contest as determined by Sponsor in its sole discretion.

9. LIMITATIONS OF LIABILITY AND RELEASE: No liability or responsibility is assumed by Sponsor or Contest Parties resulting from any user's participation in or attempt to participate in the Contest or ability or inability to upload any information in connection with participating in the Contest. No responsibility or liability is assumed by the Sponsor or Contest Parties for technical problems or technical malfunction arising in connection with any of the following occurrences which may affect the operation of the Contest: hardware or software errors faulty computer, telephone, cable, satellite, network, electronic, wireless or Internet connectivity or other online communication problems errors or limitations of any Internet service providers, servers, hosts or providers garbled, jumbled or faulty data transmissions failure of any email transmissions to be sent or received lost, late, delayed or intercepted email transmissions inaccessibility of the Website in whole or in part for any reason traffic congestion on the Internet or the Website unauthorized human or non-human intervention of the operation of the Contest, including without limitation, unauthorized tampering, hacking, theft, virus, bugs, worms or destruction of any aspect of the Contest, or loss, miscount, misdirection, inaccessibility or unavailability of an email account used in connection with the Contest. Sponsor and Contest Parties are not responsible for any typographical errors in the announcement of prizes or these Official Rules, or any inaccurate or incorrect data contained on the Website. Use of Website is at user's own risk. Sponsor and the Contest Parties are not responsible for any personal injury or property damage or losses of any kind which may be sustained to user's or any other person's computer equipment resulting from participation in the Contest, use of the Website or the download of any information from the Website. By participating in the Contest, the Entrant releases Sponsor and Contest Parties from any and all claims, damages or liabilities arising from or relating to such Entrant's participation in the Contest. By accepting a prize in the Contest, winners agree that the Sponsor and Contest Parties shall not be liable for any loss or injury resulting from participation in the Contest, acceptance or use of any prize. Sponsor and Contest Parties are not liable in the event that any portion of the Contest is cancelled due to weather, fire, strike, acts of war or terrorism, civil disorder, governmental regulations, curtailment of transportation facilities, or any other condition beyond their control (a "Force Majeure Event").

Choice of Law: Contest is governed by the federal and state laws of the United States and void where prohibited by law. Any dispute arising from the Contest shall be governed by the laws of the State of California without regard to its conflict of laws rules and the Superior Court located in Napa County, State of California shall have jurisdiction over any action arising from the Contest. With respect to any suit, action or proceeding arising out of or related to this Contest, the parties hereby submit to the jurisdiction and venue of the Superior Court of Napa County, State of California, or to the U.S. District Court-San Francisco.

10. TO ENTER BY MAIL: For those wanting to enter by mail, hand print your contact information, the name of your Burger and text for your Recipe on a plain piece of paper following the Submission Format and Contest Requirements in Section 5 and mail to: "Sutter Home Build A Better Burger® Recipe Contest”, c/o One Line Sports Agency, P.O. Box 610505, Bayside, NY 11361-0505. Group and mechanically reproduced entries, including photocopies, are not eligible. Sponsor will not be responsible for late, lost, illegible, mutilated, incomplete, misdirected or postage due entries. All mail-in entries must be postmarked by July 31, 2021. Each entry must be mailed separately. All entries become the property of Sponsor and will not be acknowledged or returned.

11. WINNER LIST: For a list of Finalists and the Grand-Prize Winner, visit www.sutterhome.com or send a self addressed, stamped, envelope to: "Sutter Home Build A Better Burger® Recipe Contest Winner’s List”, c/o One Line Sports Agency, P.O. Box 610505, Bayside, NY 11361-0505. VT residents may omit return postage. Requests must be received by December 31, 2021.

12. SPONSOR: Sutter Home Winery, Inc., P.O. Box 248, St. Helena, CA 94574-0248.

13. ADMINISTRATOR: One Line Sports Agency, Inc., 29 Chelsea Drive, Syosset, NY 11791.


Evaluating by Sniff

Now that you’ve given the wine a good look, you’re ready to take a good sniff. Give the glass a swirl, but don’t bury your nose inside it. Instead, you want to hover over the top like a helicopter pilot surveying rush hour traffic. Take a series of quick, short sniffs, then step away and let the information filter through to your brain.

There are many guides to help you train your nose to identify key wine fragrances, both good and bad. There are potentially thousands of aroma components in a glass of good wine, so forget about finding them all. Naming all the fruits, flowers, herbs and other scents you can trowel out of the glass can be a fun game, but it’s not essential to enjoying and learning how to taste wine. Once you’ve taken a few quick, short sniffs of the wine, try to look for the following aromas, which will help you better understand the wine’s characteristics.

Wine Flaws

First, you want to look for off-aromas that indicate a wine is spoiled. A wine that is corked will smell like a musty old attic and taste like a wet newspaper. This is a terminal, unfixable flaw.

A wine that has been bottled with a strong dose of SO2 will smell like burnt matches this will blow off if you give it a bit of vigorous swirling.

A smell of vinegar indicates VA (volatile acidity) a nail polish smell is ethyl acetate.

Brettanomyces—an undesirable yeast that reeks of sweaty saddle scents. A little bit of “brett” gives red wines an earthy, leathery component but too much obliterates all the flavors of fruit.

Learning to identify these common flaws is at least as important as reciting the names of all the fruits and flowers. And it will also help you to understand your own palate sensitivities and blind spots. Discovering what you recognize and enjoy is key to learning how to choose wine on your own.

Fruit Aromas

If there are no obvious off-aromas, look for fruit aromas. Wine is made from grapes, so it should smell like fresh fruit, unless it is very old, very sweet, or very cold.

You can learn to look for specific fruits and grapes, and many grapes will show a spectrum of possible fruit scents that help you to identify the growing conditions—cool climate, moderate or very warm—of the vineyard.

Flowers, Leaves, Herbs, Spices & Vegetables

Floral aromas are particularly common in cool climate white wines like Riesling en Gewürztraminer, en 'n paar Rhône varieties, including Viognier.

Some other grapes can be expected to carry herbal or grassy scents. Sauvignon Blanc is often strongly grassy, while Cabernet Sauvignon can be scented with herbs and hints of vegetation. Rhône reds often show delightful scents of Provençal herbs. Most people prefer that any herbal aromas are delicate. The best wine aromas are complex but also balanced, specific but also harmonious.

Another group of common wine aromas might be characterized as earthy. Scents of mushroom, damp earth, leather and rock can exist in many red wines. A mushroom smell can add nuance it can also help you determine a possible grape or place of origin of the wine. Too much mushroom may just mean that the grapes failed to ripen sufficiently, or were from an inferior clone.

The scent of horse or tack room leather can be an accent, but too much can indicate brettanomyces.

Scents of earth, mineral and rock sometimes exist in the very finest white and red wines. These can be indications of “terroir”—the particular conditions of the vineyard that are expressed as specific scents and flavors in the finished wine.

Wine Barrel Aromas

If you smell toast, smoke, vanilla, chocolate, espresso, roasted nuts, or even caramel in a wine, you are most likely picking up scents from aging in new oak barrels.

Depending upon a multitude of factors, including the type of oak, the way the barrels were made, the age of the barrels, the level of char and the way the winemaker has mixed and matched them, barrels can impart a vast array of scents and flavors to finished wines. Think of the barrels as a winemaker’s color palette, to be used the way a painter uses tubes of paint.

Secondary Aromas

Young white wines and young sparkling wines may have a scent very reminiscent of beer. This is from the yeast.

Some dessert wines smell strongly of honey this is evidence of botrytis, often called noble rot, and is typical of the very greatest Sauternes.

Chardonnays that smell of buttered popcorn or caramel have most likely been put through a secondary, malolactic fermentation, which converts malic to lactic acids, softening the wines and opening up the aromas.

Older wines have more complex, less fruity aromas. A fully mature wine can offer an explosion of highly nuanced scents, beautifully co-mingled and virtually impossible to name. It is pure pleasure.

Nonetheless, the effort to put words to wine aromas helps you focus on, understand and retain your impressions of different wines. You want to build a memory bank of wine smells and their meanings. That is where the language of wine can add value to a wine tasting event. Learning to talk the talk, if not carried to extremes, helps to dispel some wine myths, such as the confusion surrounding descriptions on wine labels. Have you ever known anyone to ask why a winery added grapefruit to its Gewürztraminer and raspberries to its Zinfandel? The fact that these are simply descriptive terms is not always understood.


Sweet Red Wine Categories

The most famous sweet red wines fall into the dessert wine category. You'll want to look in that section while shopping. You can look for wine labels that fall into a few categories:

  • Germany's Dornfelder grape is often made into a lighter-styled, slightly sweet version. While it is not overly exported, it can certainly be found in U.S. markets. It is worth a try if you are searching for a sweeter style of red wine.
  • Italy's Lambrusco is a slightly sweet, slightly sparkling, and inexpensive red wine that has wooed wine lovers the world over for years. It is intended to be consumed young and is readily available in most markets.
  • In Australia, sweet red wines are appropriately dubbed "stickies." These can use a range of grapes and many producers have built them into their success stories.
  • The fortified wine known as port will also do its best to fill a sweet tooth's expectations.

Hoe om wyn te proe

Now for the fun part: tasting! Essentially, wine tasting can be broken down into four easy steps: look, swirl, smell, and sip. Each step helps you fully take in all of the nuances of a wine by focusing your attention on each individual component – clarity, aromas, taste, and flavor profiles – so you can determine if the wine is balanced or off, delicious or mediocre. Just like learning to play piano or ride a bike, practice makes perfect with wine tasting, so grab a glass and follow these simple steps to taste wine like a pro!

Before you taste, tip the glass at an angle to get a good look the color of the wine. Check out the opacity, determining whether it appears clear or cloudy. A lot of clues are buried in the appearance of a wine, like varietal and age, but unless you’re blind tasting then you don’t need to spend too much time on this step. Just know that lighter white wines will be pale in color and full-bodied whites will take on more rich, golden tones. As for reds, lighter hued wines you can easily see through tend to be more light-bodied while deeper, dark hued wines indicate a fuller body.

Swirl & Smell

A little known fact about tasting wine is that your nose is the key to your palate. It’s true that a large amount of your satisfaction in a wine comes from smelling it before you take a sip. The smell of a wine can be delicate or strong, pleasant or unappealing, but before you dive in, be sure to swirl the wine a bit to bring out the aromas. This aerates the wine by adding oxygen to it, letting it “breathe” so it opens up and reveals the goods. So swirl away, then stick your nose into the glass and take a big whiff. What do you smell? Fruit, earth, dried herbs, sulfur? Certain grapes and certain places will have unique smells, while production techniques can impart additional aromas, as well. These can be broken down into categories:

Primary Aromas: These are grape-derived aromas and include dominant fruity, herbal, and floral notes.

Secondary Aromas: These aromas are background aromas that come from the winemaking practices, like fermentation techniques. Think buttered brioche, cheese rind, nutty characteristics, or yeast-like aromas.

Tertiary Aromas: These come from aging, whether from oak or in the bottle, and include notes of vanilla, coconut, baking spices, roasted nuts, tobacco, cigar box, and leather.

Look for aromas that smell like wine (fruit, earth&hellip) instead of something funky, the latter of which could mean the wine isn’t in good condition. A few indicators that the wine is off include the smell of must or wet cardboard, barnyard/wet horse, rancid butter, matchsticks, and mothballs. Some of these flaws could be the result of a problem with winemaking, while others are caused by improper handling and storage.

Taste

After you’ve sniffed the wine a bit, it’s time to take a sip. There’s no standard practice when it comes to tasting, but professionals usually roll the wine around in the mouth and suck in some air at the same time to let the wine hit all areas of the tongue. However you want to do it, start to take note of the way the wine hits your tastebuds.

Sweet: Is the wine sweet from residual sugar left after fermentation or is it perceived as sweet from the fruit flavors?

Acidic: Does it taste acidic? Acidity makes your mouth water, like a tart lemon or cranberry, which tends to make the wine seem refreshing and zesty. Too much acidity can taste harsh, like your teeth are being stripped of enamel, while not enough acidity will make the wine seem flabby in the mouth.

Bitter: Does the wine dry out your mouth like oversteeped tea? That’s the result of tannins, which can be derived from the grape skins, seeds, and stems or from extended aging in oak. Tannins can be a good thing, depending on the wine, providing structure and shelf life.

Liggaam: Body is the general feel of the wine in the mouth. Body fills your mouth with weight or viscosity – think skim milk versus whole milk for light-bodied compared to full-bodied wine. Generally speaking, the higher the alcohol content, the higher the tannin, and the more rich the wine is, the fuller the body.

Lengte: How long do the flavors and/or textures of the wine linger on your palate? Does it have a lengthy finish or does it fall short immediately after you swallow?

Drawing Conclusions

Now that you’ve looked, swirled, sniffed, and sipped a few times, it’s time to evaluate the overall impression of the wine. This is when you’ll be able to differentiate good wine from great wine. Does it seem balanced, with each nuance gracefully integrating together, or does one thing overpower everything else?

Whether or not the wine fits into the textbook “balanced” category, the most important question to ask yourself when tasting: is the wine enjoyable? In the end, that’s really all that matters.


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Kommentaar:

  1. Douran

    Daar is nog 'n paar nadele

  2. Jarrah

    Ek wil graag weet, baie dankie vir 'n verduideliking.

  3. Kentrell

    Hulle het pragtig geskryf, maar nie veel nie, as dit nie moeilik is om die onderwerp in meer besonderhede uit te brei nie

  4. Lycomedes

    don't read books ...

  5. Prescott

    Wonderlik, dit is baie waardevolle mening

  6. Jazmina

    Dit is die snaakse antwoord



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