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Noilly Prat
Noilly Prat () is a brand of vermouth from France, owned by the Italian company Martini & Rossi, which is a subsidiary of Bacardi. "White" Noilly Prat is the archetype of dry, straw-coloured French vermouth. Noilly Prat now makes Red and Ambre vermouths as well, introduced in the 1960s and 1980s, but they are less widely known. Noilly Prat Dry is 18% alcohol by volume. The Noilly Prat company is based in Marseillan, Hérault, Marseillan, in the Hérault of southern France. Joseph Noilly, a herbalist, developed the first formula in 1813, 50 years before the now archetypal vermouth, Martini (vermouth), Martini. History It has long been known that leaving wine in a barrel alters its characteristics. Wine that was transported long distances in barrels and exposed to the weather became darker in colour and fuller-flavoured. It was to mimic this natural process that Joseph Noilly, in 1813, designed a process that made France's first vermouth. In 1855, his son Louis Noilly and son-in-law ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vermouth
Vermouth (, ) is an Italian aromatized wine, aromatized, fortified wine, flavored with various Botany, botanicals (roots, Bark (botany), barks, flowers, seeds, Herb, herbs, and Spice, spices) and sometimes Food coloring, colored. The modern versions of the beverage were first produced in the mid- to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif and digestif, apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini (cocktail), martini, the Manhattan (cocktail), Manhattan, the Rob Roy (cocktail), Rob Roy, and Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in Cooking wine, cooking. Historically, the two main types of vermouth are sweet and dry. Responding to demand a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Vodka
Vodka ( ; is a clear distilled beverage, distilled alcoholic beverage. Its varieties originated in Poland and Russia. Vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. Traditionally, it is made by distilling liquid from Fermentation in food processing, fermented cereal, cereal grains and potatoes since the latter was introduced in Europe in the 18th century. Some modern brands use maize, Sugarcane, sugar cane, fruits, fruit, honey, and Maple syrup, maple sap as the base. Since the 1890s, standard vodkas have been 40% alcohol by volume (ABV) (80 U.S. proof). The European Union has established a minimum alcohol content of 37.5% for vodka. Vodka in the United States must have a minimum alcohol content of 40%. Vodka is traditionally drunk "Bartending terminology, neat" (not mixed with water, ice, or other Mixer drink, mixers), and it is often served freezer chilled in the Alcohol belts of Europe#Vodka belt, vodka belt of Belaru ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Martini (cocktail)
The martini is a cocktail made with gin and vermouth, and garnished with an olive, a lemon twist, or both. Over the years, the martini has become one of the best-known mixed alcoholic beverages. A common variation, the vodka martini, uses vodka instead of gin for the cocktail's base spirit. Preparation By 1922, the martini reached its most recognizable form in which London dry gin and dry vermouth are combined at a ratio of 2:1, stirred in a mixing glass with ice cubes, with the optional addition of orange or aromatic bitters, then strained into a chilled cocktail glass. Over time, the generally expected garnish became the drinker's choice of a green olive or a twist of lemon peel. A dry martini in modern terminology is made with a dash or only a hint of vermouth. Ordering a martini "extra dry" will result in even less or no vermouth added. In the Roaring Twenties, it became a common drink order. Over the course of the 20th century, the amount of vermouth steadily dropped. Durin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beaucaire, Gard
Beaucaire (; Occitan and Provençal: ''Bèucaire'' ) is a commune in the Gard department in the Occitanie region of Southern France. In 2020, the commune was awarded one flower by the National Council of Towns and Villages in Bloom in the Competition of cities and villages in Bloom. Geography Beaucaire is located on the River Rhône some 15 km south-west of Avignon and 10 km north of Arles. Across the river from Beaucaire lies Tarascon, which is in Bouches-du-Rhône department of Provence. Access to the commune is by the D999 road from Jonquières-Saint-Vincent in the west which passes through the north of the commune and the town and continues east to Tarascon. The D966L comes from Saint-Bonnet-du-Gard in the north and comes down the banks of the Rhône to the town. The D90 branches off the D986L in the commune and passes in a circle around the town then continues east across the Rhone changing to the D99B. The D15 goes south from the town to Fourques. T ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cloves
Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands, or Moluccas, in Indonesia, and are commonly used as a spice, flavoring, or fragrance in consumer products, such as toothpaste, soaps, or cosmetics. Cloves are available throughout the year owing to different harvest seasons across various countries. Etymology The word ''clove'', first used in English in the 15th century, derives via Middle English , Anglo-French ''clowes de gilofre'' and Old French , from the Latin word ' "nail". The related English word ''gillyflower'', originally meaning "clove", derives via said Old French and Latin ', from the Greek "clove", literally "nut leaf". Description The clove tree is an evergreen that grows up to tall, with large leaves and crimson flowers grouped in terminal clusters. The flower buds initially have a pale hue, gradually turn green, then transition to a bright red when ready for harvest. Clov ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coriander
Coriander (), whose leaves are known as cilantro () in the U.S. and parts of Canada, and dhania in parts of South Asia and Africa, is an annual plant, annual herb (''Coriandrum sativum'') in the family Apiaceae. Most people perceive the leaves as having a fresh, slightly citrus taste. Due to variations in the gene OR6A2, some people perceive it to have a soap-like taste, or even a pungent or rotten taste. It is native to the Mediterranean Basin. All parts of the plant are edible, but the fresh leaves and the dried seeds are the parts most traditionally used in cooking. It is used in certain cuisines, like Mexican cuisine, Mexican, Indian cuisine, Indian and Southeast Asian cuisine, Southeast Asian. Description It is a soft plant growing to tall. The leaves are variable in shape, broadly lobed at the base of the plant, and slender and feathery higher on the flowering stems. The flowers are borne in small umbels, white or very pale pink, asymmetrical, with the petals ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gentiana Lutea
''Gentiana lutea'', the great yellow gentian, is a species of gentian native to the mountains of central and southern Europe. Growth ''Gentiana lutea'' is an herbaceous perennial plant, growing to tall, with broad lanceolate to elliptic leaves long and broad. The flowers are yellow, with the corolla separated nearly to the base into 5–7 narrow petals. It grows in grassy alpine and sub-alpine pastures, usually on calcareous soils. Uses ''Gentiana lutea'' is remarkable for the intense bitterness of the root and every part of the herbage. Gentian was used occasionally in brewing. Gentian root has a long history of use as an herbal bitter and is an ingredient of many proprietary medicines. The parts used include the dried, underground parts of the plant. The root is long and thick, usually about a 30 cm long (1 ft) and 2.5 cm (1 inch) in diameter, but sometimes 90 cm or more long (1 yard) and 5 cm in diameter (2 inches), yellowish-brown in colour and very bitter in taste. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutmeg
Nutmeg is the seed, or the ground spice derived from the seed, of several tree species of the genus '' Myristica''; fragrant nutmeg or true nutmeg ('' M. fragrans'') is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, and mace, from the seed covering. It is also a commercial source of nutmeg essential oil and nutmeg butter. Maluku's Banda Islands are the main producer of nutmeg and mace, and the true nutmeg tree is native to the islands. Nutmeg and mace, commonly used as food spices, have been traditionally employed for their psychoactive and aphrodisiac effects, though clinical evidence is lacking. High doses can cause serious toxic effects including acute psychosis, with risks heightened during pregnancy and with psychiatric conditions. Conifers of the genus '' Torreya'', commonly known as the nutmeg yews, have edible seeds of similar appearance, but are not closely related to ''M. fragrans'', and are not used as a spice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bitter Orange
The bitter orange, sour orange, Seville orange, bigarade orange, or marmalade orange is the hybrid citrus tree species ''Citrus'' × ''aurantium'', and its fruit. It is native to Southeast Asia and has been spread by humans to many parts of the world. It is a cross between the pomelo, '' Citrus maxima'', and the wild type mandarin orange, '' Citrus reticulata''. The bitter orange is used to make essential oil, used in foods, drinks, and pharmaceuticals. The Seville orange is prized for making British orange marmalade. Definition In some proposed systems, the species ''Citrus'' × ''aurantium'' includes not only the bitter orange proper, but all other hybrids between the pomelo and the wild type mandarin, namely the sweet orange, the grapefruit, and all cultivated mandarins. p. 69–70 This article only deals with the bitter orange proper. History The bitter orange, like many cultivated ''Citrus'' species, is a hybrid, in its case of the wild mandarin and pomel ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Camomile
Chamomile (American English) or camomile (British English; see spelling differences) ( or ) is the common name for several plants of the family Asteraceae. Two of the species, ''Matricaria chamomilla'' and ''Chamaemelum nobile'', are commonly used to make herbal infusions for beverages. Chamomile is used as a flavoring in foods, beverages, and cosmetics, in herbal teas, in brewing beer, and as a ground cover or seating plant in gardens. There is no clinical evidence supporting the effectiveness of consuming chamomile to treat any diseases. Chamomile may interact adversely with various herbs and drugs, worsen pollen allergies, and is not recommended for people with hormone-sensitive conditions or when combined with anticoagulants. Because Roman chamomile may cause uterine contractions, it should not be used during pregnancy, and its safety during breastfeeding is unknown. Chamomile is highly susceptible to numerous fungi, viruses, and insects, which collectively pose sign ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maceration (wine)
Maceration is the winemaking process where the phenolic materials of the grape— tannins, coloring agents ( anthocyanins) and flavor compounds—are leached from the grape skins, seeds and stems into the must. To macerate is to soften by soaking, and maceration is the process by which the red wine receives its red color, since raw grape juice (with the exceptions of teinturiers) is clear-grayish in color. In the production of white wines, maceration is either avoided or allowed only in very limited manner in the form of a short amount of skin contact with the juice prior to pressing. This is more common in the production of varietals with less natural flavor and body structure like Sauvignon blanc and Sémillon. For Rosé, red wine grapes are allowed some maceration between the skins and must, but not to the extent of red wine production. While maceration is a technique usually associated with wine, it is used with other drinks, such as Lambic, piołunówka, Campari and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
