Two California wine companies are going public this spring, the first major wineries to do so since the late 1990s. Winemakers explain the lessons of past stock offerings from wineries like Mondavi and Ravenswood and why they think the time is now right to join the IPO fray. Photo: Jake Nicol/WSJ
Whether you’re making a recipe for cinnamon rolls or French bread, yeast factors into the equation. Yeast is a required ingredient for almost all bread recipes. While we typically just buy yeast at the grocery store and toss it in our mixing bowl, yeast has quite an interesting backstory.
Yeast are fungi, living organisms found all around us, floating in the air. According to producer Red Star Yeast, yeast is made up of egg-shaped cells, only visible through a microscope. They’re fungi just like the molds found on blue cheese, mushrooms, or even in antibiotics such as penicillin. However, yeast grows in a different form than other fungi, which are typically composed of tubular chains of cells called hyphae. Yeast is found in small clusters of cells, or as an individual cell. And since it’s alive, yeast can also die.
According to Red Star Yeast, their yeast is stamped with a best by date of two years from when the yeast is packaged. Keeping it in a cool, dry place such as your pantry or refrigerator will ensure it’ll live up to that date. If you’re not sure if your yeast is alive, pour it over warm water with a teaspoon of sugar. If it bubbles, it’s still kicking, The Spruce Eats advises.
Also? Yeast has been around for longer than pretty much any of us. In researching the ancient tomb of the Egyptian ruler Scorpion from around 3100 B.C., archaeologists found 700 jars of resinated wine. According to Scientific American, the resin was used to slow the wine’s natural progression into vinegar. Researchers found evidence of the same species as modern-day brewer’s yeast in the jars. While that isn’t solid evidence the ancient Egyptians knew that the addition of yeast could turn their juice into alcohol, it certainly does show that yeast has been prevalent for a very, very long time.
Timeline: It’s alive, and ancient | 0:00 Hundreds of varieties | 1:52 Commercial production | 2:38 Adult beverages | 3:24 Ooh, that smell | 4:36 The amount makes a difference | 5:30 Yeast-free bread | 6:17 Sourdough starter is DIY yeast | 7:01 2020’s yeast shortage | 7:45
Dietary patterns with a higher proinflammatory potential were associated with higher CVD risk. Reducing the inflammatory potential of the diet may potentially provide an effective strategy for CVD prevention.
Inflammation plays an important role in cardiovascular disease (CVD) development. Diet modulates inflammation; however, it remains unknown whether dietary patterns with higher inflammatory potential are associated with long-term CVD risk.
In the era of social distancing, Italians in Florence have revived the custom of serving wine through pint-size windows in centuries-old buildings.
Year 2020: The covid-19 pandemic arrives. Italy is under lockdown starting March 8th. Everyone is confined to home for two months and then the government permits a gradual reopening. During this time, some enterprising Florentine Wine Window owners have turned back the clock and are using their Wine Windows to dispense glasses of wine, cups of coffee, drinks, sandwiches and ice cream—all germ-free, contactless!
Year 1634: The Black Death or Plague has passed through the city of Florence, leaving death and havoc in its wake. The Florentine scholar, Francesco Rondinelli, writes a report about disease contagion and describes the use of the abundant Wine Windows in the city for the safe sale of wine, without direct contact between client and seller. Diletta Corsini describes this important document regarding Wine Windows and their uses almost 400 years ago.
ITALY MAGAZINE (Aug 25, 2020): Here, Michelin-star restaurants are hidden behind the secluded gates of family inns and the best wines are served by winemakers on a panoramic terrace using a vine leaf as a coaster while crystal clear waters are just a step away from the hydrofoils. And, though nothing lands in your lap since you have to climb through ferns and craters and puff along steep slopes to reach the most beautiful places and enjoy a magic sunset in the Pollara bay – it remains totally worth it.
Pane cunzatu – literally, seasoned bread, is the most famous Aeolian specialty. It is different from the namesake recipe you can find all over the island, which is more similar to a sandwich. Here a huge, round flat loaf’s base is topped with a generous amount of local delicacies, resembling more a pizza.
Once upon a time Salina was considered the “lesser” of the Aeolian islands despite being the second biggest after Lipari with three different comuni of Santa Marina, Malfa and Leni and six volcanoes scattered around its 10-square mile surface. However, it was a place that silently carved out a very special place in the heart of island lovers. It smartly matched its wild nature and untamed spirit with a relaxed and friendly atmosphere offering a dashing bit of otherworldly hospitality.
Filmed and Edited by: Matteo Bertoli
Burgundy is a historical region in east-central France. It’s famous for its Burgundy wines as well as pinot noirs and Chardonnay, Chablis and Beaujolais. The area is crisscrossed by a network of canals and studded with grand châteaux, some now luxury hotels. The capital, Dijon, of mustard fame, is home to the imposing Palace of the Dukes, where the distinguished Musée des Beaux-Arts was established in 1787.
Champagne was a province in the northeast of the Kingdom of France, now best known as the Champagne wine region for the sparkling white wine that bears its name in modern-day France. The County of Champagne, descended from the early medieval kingdom of Austrasia, passed to the French crown in 1314.
Unrestrained by culinary tradition, Australia’s fine drinking and dining scene applauds creativity and food fusion. The country’s outdoor eating culture is enlivened by some of the world’s best fresh produce, breathtaking landscapes and ideal growing conditions.
Get your tummy ready to rumble as Georgina Godwin takes a tour through some of Australia’s finest dining rooms, vineyards and cellar doors, with star wine-makers, foragers of fine food and industry-leading artisans as her guides.
An exceptional Burgundy is not only well crafted and well balanced, it also must have essential qualities reflecting its own terroir as well as those unique to the particular vintage, distilling the very essence of the vine itself and the earth from which it springs.
Essential reading for all fine wine aficionados, whether curating a dream cellar or selecting the best Burgundy wines to experience with friends and family, The 100 Burgundy: offers a fresh perspective by a dedicated professional who visits the region regularly and recognizes the best it has to offer.
For wine enthusiasts discovering Burgundy—and those already smitten with the region’s seductive wines—The 100 Burgundy: is the first guide of its kind to the region’s best wines and makers, detailing the domaines and highlighting each chosen wine with tasting notes. Considering factors such as a wine’s quality, its ability to evolve and improve over time, and its ability to evoke emotion, Master of Wine Jeannie Cho Lee invites readers to explore 100 memorable Burgundy wines of the Côte d’Or, from benchmark domaines to rising stars.
With a foreword by Lalou Bize-Leroy, owner of Domaine Leroy and co-owner of Domaine de la Romanée-Conti, this enlightening volume is a journey through the countryside of Burgundy, capturing the context, people, and history that inspire the creation of these masterful wines.
Jeannie Cho Lee is the first Asian Master of Wine (MW), an award-winning author, wine critic, judge, and educator. Currently a professor at Hong Kong Polytechnic University, where she helped launch the Master of Science program in International Wine Management, she is also a consultant for Singapore Airlines since 2009.