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Why: Blauschiefer means “blue slate,” an homage to the slate soil in Germany’s Mosel region, where this wine is from. The slate gives the wine tons of minerality and an almost salty smell and taste. Salamone loves this wine for its purity. If a wine can have energy, he says this one does.
Chef Sean Brock is known for obsessively championing Southern ingredients at his restaurants. Brock's research takes him as far as Senegal, and F&W joined the chef there for a story in our November issue.
Ever wondered where the experts stand on the best wine practices and controversies? In this series, wine blogger, teacher and author Tyler Colman (a. k. a. Dr. Vino) delivers a final judgement.
Don’t you think using oak chips to flavor wine is cheap and sleazy? A winemaking shortcut mostly used for low-priced wines, the practice was banned in the U.S. until 1993 even though it was widely used anyway. Now, hundreds of tons of chips are legally dunked like giant tea bags in tanks of American wine every year, and producers also use methods involving oak staves (planks) or even bags of oak dust. These practices impart oaky flavors without the expense of aging in pricey oak barrels, but the effect is usually unappealing: obnoxious, overpowering and fake-tasting notes of toast and vanilla. Better inexpensive wines are often unoaked, with no weird woodiness to obscure the wine's inherent flavors.
Lard or butter? Milk or buttermilk? The secret to perfect biscuits is hotly contested and every Southern home cook has an opinion. But these days, chefs from all over the country are joining in the conversation, digging through old church cookbooks and grandma’s recipe box to find the perfect version. From tender, high-rise biscuits at Hominy Grill in Charleston, to chef John Gorham’s lightly sweetened specimens with seasonal fruit compote, here are the best biscuits in the U.S.
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