http://blogs.smithsonianmag.com/food/2008/12/barreled-over-by-big-wines/ A Heaping Helping of Food News, Science and Culture Sat, 18 May 2013 18:34:47 +0000 hourly 1 http://wordpress.org/?v=3.4 http://blogs.smithsonianmag.com/food/2008/12/barreled-over-by-big-wines/comment-page-1/#comment-47 Traditional Holiday Foods that Take Forever | Food & Think Tue, 23 Dec 2008 19:00:29 +0000 http://blogs.smithsonianmag.com/food/?p=378#comment-47 [...] from a few odd proteins (or, in Hugh’s case, ethanol), most of these family traditions seem to involve a lot of starch and sugar, nature’s two [...] [...] from a few odd proteins (or, in Hugh’s case, ethanol), most of these family traditions seem to involve a lot of starch and sugar, nature’s two [...]

]]> http://blogs.smithsonianmag.com/food/2008/12/barreled-over-by-big-wines/comment-page-1/#comment-40 msc Fri, 19 Dec 2008 03:18:17 +0000 http://blogs.smithsonianmag.com/food/?p=378#comment-40 Are both red and white wine aged in oak barrels? And why oak anyway? Makes me think about other woods that are used for flavoring food, like mesquite, cedar, hickory. How about a mesquite-steeped wine with your mesquite-grilled chicken... Are both red and white wine aged in oak barrels? And why oak anyway? Makes me think about other woods that are used for flavoring food, like mesquite, cedar, hickory. How about a mesquite-steeped wine with your mesquite-grilled chicken…

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