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• entry level wines are almost always a blended wine. Visualize
these labels "mad housewife" or "apothic red" or
"house wine," and now you see how common this is.
To conclude, the American public will have to get more
educated about what's in their wine, possibly through stricter
labeling laws, more readily available information about wine
in general, and most importantly . . . they'll need to drink more
and pay attention!
See a neat infographic on the majority of wine that comes
out of the Burgundy region here 100% Chardonnay: http://
winefolly.com/update/burgundy-wine-statistics/.
http://www.quora.com/l/boq-madeline-puckette
chocolate
Why are the chocolate chips in
chocolate chip ice cream generally
“chocolate-flavored chips”?
Andrew Roberts, Food Scientist
Chocolate chips for many frozen applications might be 'chocolate
flavored' products.
The amazing property of cocoa butter, which makes chocolate
melt in your mouth (not your ___), is the very steep
melting profile. Since all fatty foods are made up of a variety
of fatty acids, they melt over a temperature range, as each
class of molecules has its own melting point. Think about butter
melting on a hot day: there is always a pool of liquid (the
shortest/most unsaturated fatty acids, with the lowest melting
points) and some soft, solid butter (the longer ones), holding
onto its shape. These two phases represent the different melting
points of the fatty acids which make up butter.
Cocoa butter behaves differently. Think about the cases
where chocolate looks solid, but is very soft. In this case, none
of it has started to drip or pool even though it is dangerously
close to its melting point. This is a reason real chocolate is so
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