Wine
The ideal temperature to store wines is between 55ºF and 58ºF (13ºC–15ºC). However, any temperature between 40º–65ºF (5º–18ºC) will suffice as long as it remains constant.The degree and the speed of the temperature change are critical. A gradual change of a few degrees between summer and winter won't matter. The same change each day will harm your wines by ageing them too rapidly.The most important rule when storing wine is to avoid large temperature changes or fluctuations. You'll notice damage of this nature straight away from the sticky deposit that often forms around the capsule. Over time the continual expansion and contraction of the wine will damage the 'integrity' of the cork. It's like having the cork pulled in and out again every day. When this happens, minute quantities of wine may be pushed out along the edge of the cork (between the cork and the bottle neck) allowing air to seep back in. Once the air is in contact with your wine the irreversible process of oxidation begins and your wine is ruined.At 55º to 58ºF the wine will age properly, enabling it to fully develop. Higher temperatures will age wine more rapidly and cooler temperatures will slow down the ageing process. Irreversible damage will be done if your wine is kept at a temperature above 82ºF for even a month.At 55°F wines will age slowly and develop great complexity and you will never have to worry about them.Every wine you buy should be placed in your cellar. Even if you are planning on opening the wine shortly after purchase it will benefit from resting to recover from the shock of traveling.Before any bottle makes it into your cellar you need to consider the treatment it received before you acquired it.Every wine lover knows that heat damages wine but how many of us take care to protect our wine at every stage? For example, you buy wine at a shop or winery, but leave it in your hot car all afternoon. You get it home to your temperature-controlled cellar, but by then you may have already cooked it. Remember that high temperatures can result in undesirable chemical reactions that would not normally take place.
And now Dine
A perfect Wine would be incomplete without a perfect meal. Here is a mouth watering receipe for that special holiday dine with your beloved.
One of the most anticipated items on many holiday menus is that special stuffing to complement the main entrée. For a stuffing recipe with a delicious difference, more and more cooks are turning to shrimp. Shrimp is special and is often served to add flair to a holiday feast or gathering, whether as an appetizer, in a salad or as an entrée. Those who reside near the coast have long included seafood as part of their holiday celebrations. Others enjoy seafood as a lighter, nutritious alternative to more traditional holiday fare. Now, you can enjoy a fabulous Coastal Shrimp Stuffing recipe. Created by the chefs at SeaPak Shrimp Company, it's easy to prepare, unique and able to add a tasteful finesse to the holiday table.
Coastal Shrimp Stuffing
1 12-oz. pkg SeaPak Shrimp Scampi
1/2 cup mushrooms, sliced
1/2 cup carrots, finely diced
1/4 cup green bell pepper, finely diced
1/2 cup onion, coarsely diced
1/2 tablespoon chopped rosemary
1 5.5-oz. pkg croutons, plain or flavored
salt
pepper, coarsely ground
1/4 cup vegetable broth
2 tablespoons Parmesan cheese
In a 10-inch skillet, heat the Scampi on high for 2 to 3 minutes. Add the next four ingredients and stir to mix thoroughly. Continue to heat on high, stirring occasionally, for 5 minutes or until the shrimp are done. Season to taste with salt and pepper. Reduce heat to medium, add the croutons and toss or stir to coat thoroughly. Sprinkle with Parmesan cheese and rosemary. Add the vegetable broth, reduce heat to low, cover, and heat an additional 5 minutes.Serve or use as stuffing.Serving such scrumptious seafood stuffing can give your holiday entertaining a whole new look.Big news in holiday entertaining: A succulent stuffing made with shrimp.
