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Friday, July 22, 2016

Some techniques to preserve your wine well

If you plan to age wine at home, or if you just want to have a good bottle at your house in order to celebrate a special occasion, here are some techniques presented to you by Delices and Gourmandises.

Learn how to create optimal wine aging conditions with Delices and Gourmandises

First, you need to know how to get a wine cellar temperature at home. It has to be fresh with a temperature between 10°C and 14°C.  Thermal shock and the shift between warm and cold can degrade the elasticity of the cork which can lead to a possible air penetration inside the bottle and cause the fast oxidation of the wine. Make sure you lay down the bottle in order to bedew the cork. Unnecessary movement and vibration can also degrade the quality of the wine.

Humidity inside the room must be between 70% to 80% so that the cork remains intact. Be sure it doesn’t get passed that threshold; otherwise it will stimulate the presence of moisture and could lead to a total deterioration of the quality of the wine. It is imperative you keep your bottles away from the sun because the UV lights can quicken oxidation.

Find the best wines with Delices and Gourmandises

If you have a room or cellar that gives you the opportunity to have the optimal conditions we mentioned earlier, you can start to keep your wine bottles in there. It is also possible to get a tool that is specifically dedicated to that matter.
In the meantime, you can already browse through Delices and Gourmandises’ catalog to discover the different variety of wines available. You can order your bottle depending on the type of dish you are having. Delices and Gourmandises also offers a home delivery of their products.

Saturday, July 16, 2016

How to keep your wines after the opening of the bottles? Delices and Gourmandises gives you some tips

It would be perfect if each opened bottle of wine can be emptied the same day, but if it is not the case, it is recommended to drink it in 3 to 5 days after the opening. During this time, some precautions should be taken to preserve the taste and the aromas of the wine.

How to keep the red wines?

The 3 big enemies of the red wines are oxygen, high temperature and light. First of all, Delices and Gourmandises recommends you to close well the bottle to prevent the wine from oxidation; you can use its cork if it is not damaged. Then, an opened bottle must be kept far away from heat sources. Finally, you have to keep it far from light; that is why the wine bottles have this deep green color.

You can put your bottle in the cellar if you have one, or in the fridge, on the door pocket and at the bottom. But you still have to drink your wine within 5 days after the opening.

How to keep the white wines?

As the red wines, the white wines do not like light and high temperatures. Moreover, you must know that the very sweet white wines can be kept longer than the others. For keeping the taste and the aromas of your beverages, Delices and Gourmandises advices you to pour them in smaller containers in order to avoid oxidation, and to close them well before you put them in the fridge or in the cellar.

If you are a fan of good French wines, Delices and Gourmandises proposes a wide range of delicious wines from the best French vineyards. You can find red, white, rosé wines but also fruity wines and wines for aperitifs.

Monday, July 11, 2016

Delices and Gourmandises’ vanilla cream cookies finely glazed with chocolate

Delices and Gourmandises offers you a journey into your childhood memories with these biscuits with vanilla cream. Small delicacies to enjoy with family or friends to taste or evening.

Delices and Gourmandises’recipe

For the biscuits
  •  125gr butter
  • 300gr flour
  • 100gr sugar
  • One teaspoon baking powder
  • 2 egg yolks
Mix all ingredients in the bowl of an electric mixer on medium speed until smooth. Remove dough from bowl and knead gently with the fingers. Let stand at least 1 hour in the refrigerator and shape into small balls then spread to a thickness of about 3 mm to 5 mm. Arrange on a plate and bake at 150°C until lightly browned (about 10 minutes).

For the vanilla cream

  • 125gr icing sugar
  • 1 tsp vanilla sugar or a teaspoon of vanilla extract
  • 25gr softened butter
  • 10 ml of milk
Mix ingredients together until you get a smooth paste without lumps

For the chocolate icing

Pastry or regular chocolate (about 100gr)
Spread a thin layer of cream on a biscuit and cover with another. Repeat the process for all the biscuits.
Meanwhile, melt the chocolate in a double boiler. For the icing, simply quickly dip one side of the cookies in melted chocolate.

Some tasting tips

It goes without saying that thank to vanilla cream and chocolate icing these cookies will be obviously very sweet so they will be best enjoyed with a glass of milk for small kids or with plain tea or black coffee for adults.
Once prepared, they can be stored without problem from 10 to 15 days in a sealed cookie box.
Feel free to browse the catalog of Delices and Gourmandises to discover other treats to enjoy at home.

Monday, July 4, 2016

Cassis by Delices and Gourmandises

Cassis, the notorious red-violet colored liquor, makes the reputation of Bourgogne. It is used in cooking to prepare delicious recipes, and is perfect to make delightful cocktails. Discover its history and some tasting tips with Delices and Gourmandises.

Discover the history of the blackcurrant liquor with Delices and Gourmandises

The production of blackcurrant liquor is inseparable from the name of Auguste-Denis Lagoutte. He is the first who started the production of this liquor in 1836, after a visit to the capital, where he could notice the high consumption of blackcurrant ratafia in Parisian cafés.

Cassis is popularized in the early twentieth century, specifically in 1910, when the mayor of Dijon, at an official reception, decided to replace the champagne by this blackcurrant liquor extended with white wine.

Delices and Gourmandises’ advices to enjoy blackcurrant liquor

In cuisine, cassis garnishes perfectly your salads including melon or beetroot. It also goes well with fish, venison, cheese, and various fruits and jams. Nature, it is used as topping on desserts. Cassis is also used to concoct delicious drinks. Depending on your wishes, it is consumed as an aperitif or a digestif. For example you can associate it with dry white wine to make the famous white-cassis. For this, Delices and Gourmandises suggest the “Riesling Moulin de Dusenbach”. As a digestive, it is possible to replace the white wine with red wine. You can also try the vermouth-cassis, a mix of one third blackcurrant liquor, 2/3 of dry vermouth and sparkling water.