American Wine: A Coming-of-Age Story by Tom Acitelli PDF
By Tom Acitelli
The tale of ways the U.S. got here to dominate superb wine
In 1976, the bicentennial 12 months of yank Independence, the nation's wine used to be a global afterthought—stylistically and commercially. inside of a new release, even though, the us may stand absolutely on the international leading edge of wine, reversing centuries of Euro-centrism and dominating the fruit of the vine so completely that Europeans have been compelled to undertake American phrases to explain their very own creations. within the method, it spawned a wine tradition and have become intertwined with one of those aspirational residing: American effective wine turned a foundational component of connoisseur nutrients, fact television, a myriad of print courses and blogs, dear holiday applications, present catalogues, or even the plot of an Oscar-winning motion picture. utilizing fundamental resources, together with interviews with the most important figures within the upward push of yankee fantastic wine, the ebook lines the arguable personalities and seismic occasions that resulted in American advertisement and stylistic dominance of the world's so much celebrated alcoholic beverage—a dominance that exhibits no indicators of waning.
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Additional info for American Wine: A Coming-of-Age Story
50 G/¼ CUP + 3 TBSP DRIED BREAD CRUMBS 140 G/1 CUP “00” FLOUR (SEE PAGE 16) 2 EGGS 50 G/½ CUP + 1 TBSP GRATED PARMIGIANO-REGGIANO CHEESE 8 CUPS (2 L) CHICKEN STOCK (PAGE 189) KOSHER SALT In the bowl of a food processor, process the bread crumbs until ﬁnely ground. Add the ﬂour, eggs, and Parmigiano-Reggiano cheese and process until a ball is formed, about 1 minute. Transfer to a work surface and knead the mixture with your hands 10 times, or until a cohesive dough forms. Cover with plastic wrap and let rest at room temperature for 30 minutes.
Remove immediately with a slotted spoon. Serve right away. PASTA BY HAND 36 [ PUGL IA] ORECCHIETTE WITH TURNIP GREENS, ANCHOVIES, AND GARLIC Serves 6 This is a typical dish in Puglia. If you cannot ﬁnd turnip greens, mustard greens make a good substitute. 2¼ LB (1 KG) TURNIP GREENS, TOUGH RIBS REMOVED, TENDER RIBS AND LEAVES RESERVED ½ CUP (120 ML) EXTRA-VIRGIN OLIVE OIL 9 ANCHOVY FILLETS IN OIL 3 GARLIC CLOVES, MINCED 1 TO 1½ SMALL RED CHILES SUCH AS RED FRESNO, CHOPPED, OR ¼ TO ½ TSP RED PEPPER FLAKES 1½ TSP KOSHER SALT 1 RECIPE ORECCHIETTE (PAGE 36), JUST COOKED PARMIGIANO-REGGIANO CHEESE FOR GRATING Prepare an ice bath by ﬁlling a large bowl with ice and cold water.
Pat the dough into a 5-in (12-cm) disk. In a small bowl, mix the remaining 1 Tbsp water with the remaining 75 g/½ cup + 1 Tbsp “00” ﬂour, until it forms a pliable paste. Pat the paste into a thin 5-in (12-cm) disk and lay it on top of the disk of dough. Gather up the sides and knead the disks together by hand until the dough and paste are fully incorporated and the mixture is smooth and cohesive, 3 to 4 minutes. Cover the dough with plastic wrap and let rest at room temperature for 1 hour. Line two baking sheets with parchment paper and dust with semolina ﬂour.
American Wine: A Coming-of-Age Story by Tom Acitelli