Dom Pérignon was a Benedictine monk who was born in the 17th century and who's widely credited with the invention of Champagne.
An ambitious winemaker, Pérignon devised ways to refine the process of refermentation, the process that gives Champagne its bubbles (and, in the worst of circumstances, can explode). He helped to establish rules about using Pinot Noir grapes, pruning vines, harvesting in cool, damp morning weather, blending grapes before processing them, and the other fine points of Champagne production that are still used today.
Still, many historians now believe that English scientist and physician Christopher Merret "invented" Champagne 30 years before Pérignon, who was also said to have been blind (another point that historians discount).
Myths die hard, however, and many people still believe Pérignon's first taste of sparkling wine inspired the famous quote, "Come quickly, I am drinking the stars!" (Others contest this was an ad slogan dating from the late 19th century.)
Whatever the facts, his namesake Dom Pérignon Champagne, which has been around since 1936, is a favorite of James Bond and one of the world's most exclusive bottles of bubbly. It's produced by the house of Moët & Chandon.
Reference: What is prosecco? (Cookthink)
Recipe: Champagne cocktails (Wine Intro)
Lemon zest adds a bright spark to a dish. There are lots of tools for zesting a lemon -- zester, a knife -- but it's hard to go wrong with a fine grater (such as the popular Microplane version), which makes a beautiful light zest that melds into a dish and gives great flavor.
To zest with the Microplane, just rub the lemon in one direction against the little blades. Turn the lemon as you go so you remove only the yellow part -- the zest. You don't want the white pith just beneath -- it's bitter.
If you use a traditional zester, which makes long, thin strands of zest, or a knife, be sure to finely chop the strands with a knife. The finer shrivels of zest will permeate the dish better than the strands.
To get the most flavor out of lemon zest, add it toward the end of cooking.
Recipe: Agnolotti With Eggplant, Tomatoes And Garlic (Cookthink)
Recipe: Broccoli With Fettuccine, Lemon Zest And Parmesan (Cookthink)
Recipe: Cremini Mushroom Risotto With Lemon Zest (Cookthink)
Reference: What is a Meyer lemon? (Cookthink)
Balsamic vinegar is a sweet, dark vinegar made from trebbiano grape juice that has been boiled down and then fermented through an aging process.
True balsamic vinegar, or Balsamico Tradizionale, is a potent, black nectar that can be used by the drop to brighten and deepen grilled meat or fish or a bowl full of fresh strawberries. That one drop can be really expensive. One hundred milliliters (less than half a cup) of true balsamico routinely costs more than $100, depending on the age. (The small, wax-sealed bottle looks like it should be carried under a cloak and exchanged for a burlap sack of coins in a dark cobblestone alley.)
Tradizionale balsamic vinegar is an Italian PDO (Protected Designation of Origin), which means that it has to be made in a specific region in a particular way to be approved and stamped by a governing consortium.
The balsamic vinegar in your pantry probably bears no consortium stamp. But that doesn't mean it's not an authentic or good-quality balsamic. Some commercial balsamic vinegars (also called non-traditional or Condimento balsamic vinegars) are made in the traditional way. Other Condimento balsamic vinegars are made from red wine vinegar and a splash of traditional balsamic.
When a Cookthink recipe calls for balsamic vinegar, it refers to the less-expensive, Condimento variety. For everyday use, an inexpensive commercial brand (we love Trader Joe's) will fulfill its duties to brighten and sweeten salad dressings and marinades.
If you shop around for a mid-range balsamic vinegar, you might run across the new grading system called the 4 Leaf Quality Certification that was designed by a group of balsamic vinegar makers in Modena. Judged by taste instead of age, the grades run from 4 leaf (syrupy and floral) to 1 leaf (light and zesty). No matter where you buy it, if you're going to spend some money on a balsamic, make sure you buy from a store that allows you to taste and compare different varieties.
Vinegar is basically fermented wine. You know how that forgotten bottle of red takes on a thin, shrill quality when you neglect to drink it in a timely fashion? It's on its way to becoming vinegar. (The French word for vinegar, vinaigre, literally means "sour wine.")
Made since the Gallo-Roman era, vinegar gots its official stamp of approval when vinegarmaking was declared an official occupation in 1580 by Henri IV. It's a pretty simple process: vinegar is made using a bacterial process in which naturally fermented wine is converted into a weak acetic acid that lends vinegar its sour taste.
Vinegar quality depends on the quality of the ingredients from which it is made. There are many types of vinegar, which can be made from wine, spirits, Champagne, rice or honey. It can be infused with tarragon, raspberry and even rose petals.
Reference: The Vinegar Institute's FAQ
Recipe: Quick Pickled Cucumbers and Sweet Onions
Recipe: Balsamic Vinegar Sauce
