Word: wine
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...vintners' indignation is directed at European Commission plans to simplify the process of making rosé wine. According to strict French law, rosé winemaking is a complex operation: black grapes are crushed and the skins, pips and pulp left to macerate with the juice for a few hours before being removed. This tints the wine pink, and leaves a light, low-tannin flavor. But under the proposed reforms, winemakers would have the option of simply blending white and red wines to make the pink drink, a practice used in other wine-producing regions such as Australia and California...
...Outside France, rosé wine is often spurned by wine snobs as a cheap gimmick. But the French treat it with more respect and talk of the delicate harmony between the color, aroma and taste of traditionally made rosé wines. Usually enjoyed as a cool summer drink, it is versatile enough to be drunk at meals, as an aperitif or during soirées. It is also currently enjoying a vogue: rosé has now overtaken white-wine sales in France and accounts for almost 10% of the world market. (See pictures of Paris expanding...
...planned E.U. reforms are part of a wider overhaul that aims to drain the surplus production in Europe's so-called wine lake and slash some of the E.U.'s $1.8 billion annual subsidies paid to the industry. Commission officials say the new rules could help European wines compete against their New World cousins. "We're importing rosé made by blending, so it's pretty daft that we don't allow it in Europe," says Commission spokesman Michael Mann...
...blending is actually already sanctioned by the Paris-based International Organization of Vine and Wine and - curiously - is an accepted practice in France among a few high-end winemakers: a splash of red wine is the key to making pink champagne...
...categorically not food poisoning," the celebrity chef told Australia's Hospitality magazine after arriving in Melbourne for a food and wine festival on Thursday. Extensive testing by public health authorities of the Berkshire, England, restaurant - including more than 200 tests on food preparation, 80 swabs of the kitchen, and tests on all 45 chefs - ruled out any hygiene concerns. However, Blumenthal said that three staff and five customers have tested positive for norovirus. (See pictures from the 2009 Bocuse d'Or cooking competition...