Tag: Flavor Development

When you ask what yeast is in wine, you’re really asking what transforms grape juice into an alcoholic beverage with complex aromas. The direct answer is that yeast is the microscopic, single-celled fungi responsible for converting the natural sugars in grape must (crushed grapes and juice) into alcohol and carbon dioxide. Without yeast, there would […]

When you’re pondering the exact moment to pour red wine into your stew, you’re really asking how to coax the most profound flavor from your ingredients. The most effective approach, hands down, is to add the red wine early in the cooking process – specifically, after searing your meat and softening your aromatics, but before […]