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Wine Lees - Has anyone tried them? - bjcotton - 10-23-2008 I was reading "Sauces" by James Peterson and came across "Wine Lees." Here is what it says, "French chefs occasionally refer to using the sediment at the bottom of the oak casks used to age wine as a thickener for red-wine sauces. Reliable recipes are difficult to track down, but for someone living in a vineyard area, it would be a worthwhile experiment to whisk a few tablespoons of these 'lees' into an unbound brown sauce or red-wine sauce base. Lees from pinot noir would be best in keeping with the Burgundian tradition." I just wondered if anyone had ever tried this? For those of you that don't have this book, it is used as an authority on sauces. Re: Wine Lees - Has anyone tried them? - Harborwitch - 10-23-2008 Quote: Wouldn't chicken broth be easier to find??? ![]() Re: Wine Lees - Has anyone tried them? - bjcotton - 10-23-2008 Typographical errors corrected...thanks Sharon. I just hate it when I make a typo or misspelling. Re: Wine Lees - Has anyone tried them? - Harborwitch - 10-23-2008 ![]() ![]() ![]() Re: Wine Lees - Has anyone tried them? - Old Bay - 10-23-2008 Quote: I think that will work--may need straining, should be a good sauce. ![]() ![]() Re: Wine Lees - Has anyone tried them? - cjs - 10-24-2008 Hmmmm, I hadn't seen that in the book - sounds interesting. I'll bet I could get some from Camaraderie.... Just googled some info on this and looks quite involved - the wine lees must be fermented (again?) before using it and looks like majority use rice to do it. Maybe I'll have my little old winemaker (Roy) google it and he can make sense of this. Well duh, just realized this is what grappa is made from. Re: Wine Lees - Has anyone tried them? - labradors - 10-24-2008 Makes me wonder what they would do if they had Tequila, instead. ![]() Re: Wine Lees - Has anyone tried them? - luvnit - 10-24-2008 Quote: ![]() ![]() ![]() |