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10-23-2008, 05:42 PM
Re: (...)
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.
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Billy
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Quote:
"French chefs occasionally refer to using the sediment at the bottom of the oak casks used to age wine as a chickener for red-wine sauces.
Wouldn't chicken broth be easier to find???
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Typographical errors corrected...thanks Sharon. I just hate it when I make a typo or misspelling.
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Billy
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You only live once . . . but if you do it right once should be enough!
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Quote:
Typographical errors corrected...thanks Sharon. I just hate it when I make a typo or misspelling.
I think that will work--may need straining, should be a good sauce.
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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.
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Makes me wonder what they would do if they had Tequila, instead.
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Billy make a typo???? Never! Not gonna happen! 
