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Those are all good ideas.
Red pepper flakes? Maybe we should just cut to the chase and buy better wine...
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Very early Saturday morning (read: 3 AM), I was driving from San Jose back to the San Francisco when I heard a public radio special on a Chicago restaurant called Moto. Among many other high-tech projects, Moto uses a high-power laser to serve smoke.
Basically, they vaporize a vanilla bean with the laser, creating vanilla smoke. Then they trap the smoke in a wine glass along with some wine. Apparently, he smoke pairs nicely with wine that has notes of vanilla (i.e. that has been aged in oak).
The diner uncovers the glass, allowing the vanilla smoke to pour out over and around the table. This supposedly heightens the vanilla notes in the wine.
My interest piqued, I am have decided to experiment with similar combinations. Any suggestions? I'm thinking about incense, scented candles, or just burning various things while I taste...
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Right. The greenish crystals that you sometimes find growing on the bottom of the cork are potassium bitartrate, formed when tartaric acid reacts with potassium (both naturally present in the wine).
Some wineries will force the crystals to form before selling the wine through a process called cold stabilization. This is done purely to enhance the look of the wine.
Tartrate crystals do not affect the taste of the wine and certainly do not pose any kind of health risk.
Treat the crystals as you would any other sediment. Just let them settle to the bottom of the bottle before serving.
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