LeviathanFood
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What exactly is natural wine? What is orange wine? What are tannins? And how can I pick wine to go with some food I’m prepping for date night? Can James (me) open an oyster on camera?
All these questions are answered in this documentary I made with a lovely Irish wine expert called Brian O’Connor in Cork (yes really).
https://www.youtube.com/watch?v=OwG4iyIS2uY&t=646s
Misteree8
I took a wine tasting class in undergrad, best elective ever. Tasted alcohol, learned about, beer, wines,and spirits. It helps to haveling a professor in the field. The hospitality/restaurant stories are the best.
kisselFL
All wine tastes the same.
gtollie
You can’t tell me that Boone’s Farm Strawberry Hill, Apple Blossom, Fuzzy Navel, and Melon Ball all taste the same ! 😉
purgruv
Yes, if all you eat is pizzas and burgers.
Fhant
If you buy the same cheap boxes wine then, yes. Or if you don't, maybe see a doctor to find out what's wrong with your tastebuds
PowerPedant
Oooh, I've been waiting for that episode. Thanks!
LeviathanFood
Thank you!
PowerPedant
I'm repeating myself, but I like your style a lot. No engagement bait, no annoying music – just lovely people showing things they're passionate about.
Naramumu
Respect to taste tester everywhere. I just recently got into drinking coffee, aside from the caffeine intake, really can't tell the difference of every coffee variants. I only felt gassy after drinking several variants.
LeviathanFood
My favourite is yirgachef from Ethiopia it tastes like blueberries and chocolate
Naramumu
Really? I checked our local e-commerce place and we have it. 200 gram for $10. I might try it.
LeviathanFood
Ooh report back and let me know what you think if you do try it
FuzzyMedic
I make mead as a hobby. The range, scope, and depth of flavours and 'temperaments' granted by various kinds of yeast (not to mention honey and water!) is bewildering to say the least. Food and drink to me are just more than things to stuff into your face; they are stories, history, and passion. All these things speak to conviviality, and all that makes life worth living and celebrating.
LeviathanFood
I couldn’t agree more. Mead is so wonderful, there’s a company here that makes a great version but I’d like to learn more about the process. I made some rudimentary versions in my time
DeserTimmy
I’ve only tried mead once or twice and it always seemed heavy and sweet to me, almost syrupy. I’ve home brewed beer a few times in the past and have the equipment but it’s been a minute. I’m making some wine right now to get back into the hobby and don’t know how big the jump is to mead but I’d love to try. Is there a type you’d recommend? For reference- I love prosecco, and some fruit beers (pyramid apricot) and hard ciders (ace, angry orchard, strong bow) as long as they’re not too sweet. TIA!
FuzzyMedic
My basic go-to is lalvin d-47 yeast, which produces a good medium sweet mead. Ideally I keep the fermenter at a steady 23⁰C and Fermaid K as a nutrient. Outside of that it's your choice of honey for depth of flavour, flowers, fruits, herbs, and spices as you like them, and keep a good eye on the hydrometer for alcohol scaling. By far the best tool you have is your own sense of taste. Too dry? Backsweeten. Too sweet? Ferment longer!
LeviathanFood
Have you ever tried elderflower champagne ?
FuzzyMedic
I have not, but it sounds divine!
DeserTimmy
No, but now I’m trying to figure out if I can get some elderberry plants.
What I’ve read so far it looks like something I’d like, and the berries can be used for other things, and apparently it smells good, and we have the room for them, and apparently they’ll grow in my area- so maybe I’ll give it a try, thanks!
LeviathanFood
Oh yes they are fabulous. Elderberry chutney, jam, elderflower cordial etc