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Preden presodite, poskusite vina sami

Preden presodite, poskusite vina sami


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V zadnjih štiridesetih letih sem zaužil, okusil in napisal o več deset tisoč različnih vinih. In številka je lahko še višja - nikoli nisem štela! Vina pokrivajo vse od A do Ž (pomislite albariño do zinfandel) in se razlikujejo po ceni od tisoč in deset tisoč dolarjev na steklenico do nekaj dolarjev na steklenico (pomislite na Romanée Conti do Two Buck Chuck). Našel sem fenomenalna vina, odlična vina, res dobra vina, dobra vina, ne tako dobra vina, slaba vina, ponarejena vina in res odvratna vina. Toda v tej paleti vin in izkušenj sem ugotovil tudi, da imam rad veliko različnih vin iz različnih razlogov. Všeč so mi nekatera vina z določeno hrano in druga vina glede na priložnost, kaj počnem in celo vreme. To po mojem mnenju pomeni, da pijem vino z enakimi možnostmi.

Nikoli ne neham poskusiti novih vin in tega niti ne nameravam, čeprav imam to srečo, da sem nabral veliko vinsko klet z več vini, kot bi jih lahko popil v življenju (ali dveh). Vse to mi je omogočilo, da sem razvil brbončice in določil merila za vina, ki jih zelo rad pijem. Ti vključujejo: ravnovesje, okus, kompleksnost in čistost. Kar mi ni všeč, so težka, preveč alkoholna, preveč manipulirana in polarna nasprotja tistega, kar imam pri vinu. Kljub temu so najboljša vina, ki sem jih kdaj doživel, vina s starostjo steklenic od nekaj let do več deset let za velika bela vina, kot so bela burgundija in šampanjec, ter desetletja starosti steklenic za velika rdeča vina, kot so Bordeaux, Burgundija, in kalifornijski cabernet sauvignon. Včasih pa mi je zelo všeč mlado rdeče, belo ali rožnato vino (pomislite na Beaujolais, Sancerre, albariño, rizling in grüner veltliner, če naštejem le nekaj, in najrazličnejše rose, zlasti tiste iz Francije).

V začetku tega leta sem bil na Havajih in obiskal Costco. Mnoga vina, ki jih prodajajo ponujajo dobro vrednost in njihove cene za vsa vina, tako kot za vse druge izdelke, ki jih prodajajo, so na splošno nižje od cen za isto vino v večini mest.

Danes je Costco največji trgovec z vini v Ameriki. Vina pa prodajajo na popolnoma drugačen način kot druge izdelke. Uporabljajo velike številke in za nič drugega v trgovini razen za vino ni nobenih številk. V trgovini na Havajih so celo postavili tabelo, ki pojasnjuje sistem točkovanja velikih številk in identificira število z enim od treh različnih virov objav, ki jih uporabljajo. In o posameznih vinih ni veliko povedanega, večinoma le številka. To je zelo čudno in zdi se popolnoma v nasprotju s tem, kako Costco že desetletja prodaja druge izdelke. Meni se na primer zdijo številke ničvredne. Lahko bi tudi začeli dajati številke na toaletni papir in vino. Konec koncev je bila to analogija, ki jo je pred nekaj leti vodil kupec vina Costco, o kateri sem govoril v mojem članku Ali imata vino in toaletni papir kaj skupnega? Takrat je bilo vino le še en izdelek. Zdaj se zdi, da je Costco sklenil, da vino za razliko od vsega v trgovini potrebuje številko.

Predvidevam pa, da so Američani glede vina bolj negotovi kot toaletni papir. Mnogi ameriški potrošniki še vedno mislijo, da lahko številka vina izrazi tisto, kar bi jim bilo všeč. Zanimivo, saj je to edini izdelek, ki se prodaja na ta način. Pravzaprav na drugih področjih sveta, kjer sta vinarstvo in pitje vina že več sto let del kulture, te številke neumnosti niso zelo pomembne. Toda na nastajajočih območjih, kot je Kitajska, ljudi zapeljejo in vpijejo v lažno idejo, da se kakovost vina določi s točkami. Čeprav se zdi, da je trend dosegel vrhunec v Ameriki, se Kitajska vzpenja na voznikov sedež. Povem jim več moči. Upam, da bodo uživali v vožnji, saj bodo na koncu zadeli v steno.

Kajti pri pitju in uživanju vina je neizbežen zaključek, da morate sami okusiti in si ustvariti svoje mnenje. Ne zanašajte se na številke, ki nimajo nobenega drugega pomena, kot je okus osebe (pogosto neznane) vina, ki ga je okusil ali užival na različne načine, ki so lahko povezani ali pa tudi ne kako boste pili vino. Vendar je pomembno vprašati kaj je v vinu, ki ga pijete. In poiščite nasvet pri trgovcih z vinom in pivcih vina, katerih mnenjem zaupate. Upajmo, da bo slednji vključeval podzemlje, kjer smo v celoti osredotočeni na potrošnika in zagotavljanje informacij, ki jih lahko vodijo in izobražujejo. Toda na koncu dneva se vedno spomnite gesla Underground - Pijte, kar vam je všeč, in uživajte v tem, kar pijete!


Metoda v 7 korakih za degustacijo piva kot profesionalca

Pivo ni več samo makro lager. Gibanje obrtnega piva je vsakodnevnemu pivcu piva prineslo prej nezaslišano število novih stilov in okusov, zato je koristno vedeti, kako najti in ceniti te okuse. To ne pomeni, da bi morali sedeti, se vrtinčiti, vohati in žvečiti vsako pivo, kot da je kozarec dobrega vina, vendar so nekatera piva vredna dodatnega časa.

Nihče tega ne pozna bolje kot člani programa certificiranja sodnikov piva ali BJCP. BJCP je neprofitna organizacija, ki certificira pivske sodnike. Začelo se je leta 1985 in zdaj ima več kot 3000 sodnikov, ki sankcionirajo pivske prireditve po vsej državi. Ti ljudje poznajo svoje pivo. Znajo tudi ceniti svoje pivo in vse se začne z enostavno metodo ocenjevanja.

Popoln preliv

Pivo nalijte v čisti kozarec. Vsak kozarec je primeren, toda kozarec tulipanov je najboljši. Če je karbonizacije veliko, nagnite steklo in se prepričajte, da glava piva ni prevelika. Če je ogljik nizek, pivo vlijte naravnost v sredino kozarca, da pivo dovolj pretresite, da mu da peno.

Vsak ljubitelj piva potrebuje ta plakat z aromo hmelja

Vanj vtaknite nos

Pivo zavrtite v kozarec in vtaknite nos tja. Večkrat vdihnite. Ogrejte ga v rokah, da sprostite več arom, če je potrebno, tako, da pokrijete del skodelice, kjer je tekočina. Če imate še vedno težave, položite dlan na vrh kozarca in se vrtite nekaj sekund, pri čemer zadržite arome v kozarcu. Potem zadiši.

Preverite

Dvignite kozarec do svetlobe in ga nekoliko nagnite. Preverite barvo, ali je bistra ali zamegljena, in koliko glave ostane na vrhu piva. Za različne sloge lahko pričakujete drugačen videz, edini način, da jih vse spoznate, je vadba (pijača).

Nazaj k vonjem

Ponovno ga zavrtite navzgor in zabodite nos nazaj. Pivo bo po prvih treh korakih bolj razburkano in toplejše. Upoštevajte razlike od prvega vonja.

Okusite

Končno je napočil čas za požirek. Vzemite toliko, da si prekrijete usta. Naj te udari v ustnice, dlesni, zobe in vse okoli jezika. Ko pogoltnete ta požirek, zaprite usta in izdihnite skozi nos. Upoštevajte začetne okuse, ki jih opazite, vmesne okuse in priokus.

Okusite še enkrat

Naredite še en požirek, tokrat se osredotočite na težo piva. Primerjajte ga z drugimi pivi istega sloga, ki ste jih že imeli.

Uživajte

Tukaj vnesete vse naenkrat. Kot BJCP v svojem postopku piše: »Sprostite se. Globoko vdihni. Ponovno zavohajte pivo in ga ponovno okusite. Vzemite si trenutek, da razmislite, kje pivo spada v skupni obseg točk ... in kje so podobna piva uvrščena v ocenjevalni let. "


1. Nebbiolo

Grozdje Nebbiolo je v marsičem cenjena lastnina Italije. To je velik del vina Barolo, s katerim si številni zbiralci zalagajo svoje kleti, značilno grozdje pa je na prvi okus opazno za tiste, ki so ga že doživeli. Znan je tudi po tem, da je izjemno taničen in drzen, da ne omenjam vina, ki od potrošnika zahteva veliko potrpljenja. V večini primerov Nebbiolo potrebuje kar 10 let v steklenici, preden se raztopi do te mere, da je piten, kar kaže, koliko hrbtenice ima to dragoceno grozdje. Damilano ’s 2004 Barolo Lecinquevigne je lep primer, kaj lahko grozdje Nebbiolo doseže, in je zdaj pripravljeno za pitje.


Najboljša vina, ki jih lahko založite pri trgovcu Joe & rsquos za manj kot 10 USD

Don & rsquot ne ocenjujte steklenice po njeni ceni & mdashat vsaj ne pri nakupovanju v TJ & rsquos.

Pandemični časi zahtevajo pandemične ukrepe — in to večinoma pomeni minimalne obiske trgovin z živili z največjo zalogo vseh rezanih izdelkov (vino vključeno). Marca je bil moj vinski proračun veliko bolj obilen in se je pogosto zlival med priljubljene, kot so Brunello, White Burgundy, Rioja in druge priljubljene, da sem se počutil, kot da bi z vsakim požirkom potoval po vinski deželi v Italiji, Franciji ali Španiji. Hitro naprej: delo se je upočasnilo, prav tako proračun za vino, vendar to ni upočasnilo mojega hvaležnosti do vina. Spoznal sem, da lahko tudi v mega proračunu doživite okus mesta.

Vsak teden se moji prijatelji v karanteni —zabavijo trije! — se varno zberejo na dvorišču ali na verandi (ali včasih z ležalniki v dnevni sobi, glede na vreme), da preverijo naše kolektivne vinske trgovine v tednu. Včasih se bomo držali ros é, včasih je to lepa mešanica vsega, vendar je večinoma zabaven čas, da se v nemirnem okolju pogovarjamo in govorimo o vinu.

Kljub temu smo spet pri najboljših v trgovinah z vinom, ki jih lahko kupimo, tokrat pa od Traderja Joea pričakujemo množico steklenic, ki so manjše od 10 USD. Ponovite pod 10 USD (in mnogi tudi pod oznako 5 USD) — vključno z mehurčkom v vrednosti 7 USD, ki je super osvežujoč. Tukaj smo zato, da vam povemo, da oznake nikoli ne sodite po njeni ceni, saj na vinskih hodnikih čaka nekaj odličnih poceni stvari. Spodaj si oglejte te zelo pitne steklenice in se ob naslednjem obisku trgovine založite.

Melissa Renwick/Getty Images

Če imate radi francoski šampanjec in italijanski prosecco, ne spreglejte španske kave. Prihaja iz penaste regije v Španiji, imenovane Penedes, južno od Barcelone. In za 7 USD za pop, je idealno, da vzamete vsaj štiri steklenice La Granja 360 Cava Brut, z raco na nalepki za lažji dostop, ko pregledujete vinske hodnike. (Zapomnite si, iz našega vodnika za peneča vina Brut pomeni nesladko in suho). Pričakujte svetel, hrustljav, limonin okus. Odstranite nekaj slanih prigrizkov, kot so oreščki, prekajene ribe, suhomesnati izdelki in siri, in pokličite dan. Vem, da je tudi sama osvežilna ali pa naredi zvezdniško mimozo.

Summer-Isn & rsquot-Over-Yet vino

VINTJS Monterey County Ros é je eden izmed priljubljenih nakupov kuharice in sommelierke Laure Pauli za poletje. “V najtoplejšem poletnem mesecu je svetel, lahkoten ros é popolno vino, ki ga lahko vzamete, ko se odpravite ven —socialno distancirano seveda — do plaže, parka ali ob bazenu, ” pravi Pauli. Trgovec Joe & aposs VINTJS Monterey County Ros é z osrednje obale je hrustljava in živahna z notami sveže nabranih sočnih jagod in cvetnih listov vrtnic, ” dodaja. Poleg tega je ukradena cena za steklenico 7 USD. Pauli se kombinira z vsem, od sadne solate do školjk do ohlajenega, poširanega koprčevega lososa 𠅊li z ležalnikom in dobro knjigo.

Veranda, ki pije rdeče

Nekaj ​​prijateljev v industriji hrane in pijače je navdušilo Terrain Vineyards California Red Blend, ki stane 4 USD na steklenico (ne, niste ’ tega narobe prebrali!). Ne bo se lagalo, cena je bila nekoliko zaskrbljujoča, saj so rdeče bolj zapletene kot bele, toda med vinsko nočjo pred nekaj tedni je dekle razglasilo, kako lepo in osvežujoče je bilo —in lep oddih od belega vina, ki smo ga ’ve dobiti po. Je malce moteč, a ne pretiran in je na splošno super gladka pitna rdeča, ki jo lahko držite pri roki. Kot sem že omenil v prejšnjih vinskih kosih, je rdeče lahko izziv, da jih povežete z živili, a ko najdete trdno rdečo mešanico, kot je ta dragulj, jo hitro kupite —, preden vsi prijatelji izbrišejo prehode. Resnici na ljubo ne potrebujem hrane za to rdečo. To je trdna veranda, ki srka vino, ali popolna steklenica za ogled Srce Dixie z mojo cimro.

Kot jagodno vino, ampak Pot Bolje

Ta lubenica Espirala Vinho Ros é (5 USD) se je spremenil v takojšnjo priljubljenost, potem ko ga je nekega večera preletel na dvorišču prijatelja. Zaradi zakonitosti me hoče kričati besedilo Deane Carter ’s “ Strawberry Wine ” in jaz & aposm tukaj, da to rečem ’s veliko bolj okusno od kakršnega koli 𠇊wberry vina ”, ki ste ga pili okoli poznih 90. let. Pomislite na namige jagod, limonske trave in breskve z gaziranim faktorjem, ki je zelo prijeten —, vendar ne preveč mehurčast. Hitro se razproda in je najboljše vino, ki ga lahko prevzamete, če se niti ne zavedate, kaj strežejo in#x2026 gre le skupaj z vsem.

Poletno vino z žara

Prihaja iz Španije, La Paca Sonriente Garnacha (7 USD) je vino, ki ga izstrelim skupaj s poletnim piknikom ali žarom na dvorišču. Je malo drznejši s temno češnjevimi in usnjatimi notami, a še vedno zelo dostopen (in piten), ko gre za poceni rdečo. In ker je malo bolj pikantno (verjetno boste lahko takoj zaznali nekaj cimetovih vibracij), ga postrezite z vlečeno svinjino, ocvrtim piščancem in res z vsemi vrstami mesa na žaru.

Charcuterie & amp Cheese Board Ros & eacute

Kadar je preveč vroče, da bi pojedli obilen obrok, lahko predlagamo precejšnjo desko in sirno desko ter več steklenic Banfi Tuscany Centine Ros é. To sem videl v drugih trgovinah z živili za približno 14 USD, vendar jih vedno najdem za približno 7 USD v TJ ’. Čeprav se ros é ne naveličam, se s francoskim ros é pogosto počutim preveč monogamno. Iz Toskane v Italiji pričakujte hrustljave, aromatične jagode, osredotočene na jagode é, ki bodo lahko samostojne kot aperitiv — ali kot zvezdna libacija, ki bodo pomagale pri umivanju vsega mesa in sirov.

Odlično nočno burgerje

Christopher Southern, vinar v vinogradih Detroit, edina vinska klet in degustacijska hiša v mestu & aposs, navdušuje Corvelia Zinfandel iz Paso Robles v Kaliforniji. To je trdnih 10 dolarjev rdeče in južnjaške note, da je odličen primer kalifornijskega zina z nekaj zadržkov. ” Pričakujte malo, če bo škrlat z notami sliv in rozin, kar bo trdno večerjsko vino, ki bo ne razočarati. “To je popolnoma popolno za kombinacijo s karnitami ali hamburgerji, ” ugotavlja, zato upoštevajte, ko boste naslednjič, ko boste prašili z žara ali izdelovali tacos.


Po mnenju vinskih strokovnjakov najboljše rdeče vino za Sangrijo

Vrnitev s hladnim kozarcem rdeče sangrije je skoraj popoln način za preživljanje poletnega večera. In če vam & rsquove nikoli ni uspelo, je čas, da to spremenite (ne skrbite, če običajno niste natakar v svoji skupini prijateljev & mdasht res ni določen "recept", zato ga lahko prilagodite in dodate katero koli sadje in začimbe rad imaš).

Tradicionalni španski punč vsebuje slastne rezine sadja, ki plavajo v vinski bazi. Dodajte nekaj sladkorja in malo žganja in pripravljeni boste uživati ​​v koščku nebes.

Tu je rsquos: Čeprav je recept za rdečo sangrijo precej preprost, jo lahko ustvarite na veliko različnih načinov. Zdi se, da ima vsak svoj način izbire vina. Nekateri, na primer Regine T. Rousseau, ustanoviteljica podjetja za trženje in prireditev vinskih in žganih pijač Shall We Wine, radi začnejo s kakovostnim vinom. & ldquoNič predrago, ampak nekaj, kar bi vseeno popil, & rdquo pravi. & ldquoI & rsquove so slišali ljudi, kako pravijo & lsquoŽelim poceni vino. & rsquo Zakaj bi to storili? Don & rsquot ne porabite 100 USD za vino za sangrijo, vsekakor pa uporabite dobro, kakovostno vino. & Rdquo

Toda Maria C. Hunt, vinska novinarka, pedagoginja in avtorica Bubbly Bar: koktajli iz šampanjca in penečih vin za vsako priložnost, pravi, da je & ldquosangria odličen način, da porabite malo ostankov vina ali novega vina, ki ste ga poskusili, vendar se nista ‚zaljubila. '

V bistvu je vaša vinska baza precej prilagodljiva. Ena stvar, ki jo je treba upoštevati po Rousseauju: vi & rsquoll želite nekaj suhega. & ldquo "To vino bo uravnotežilo sladkost in vse ostale sestavine," pravi rdquo. V nasprotnem primeru bo vaša sangrija okusila tudi sladko sladko in vas popelje nazaj v študentske dni stekleničene rdeče sangrije iz trgovine v kotu.

Ko vlijete vino, boste želeli uporabiti sadje, ki vsakemu kozarcu doda teksturo. & ldquoZmešajte & mdashcrunchy pink lady jabolka z bolj čvrstim mangom in citrusi, "pravi Rousseau. Svoje sadje lahko namočite tudi v žganje ali rum in mu začinite začimbe, kot so cimet, rožmarin ali timijan, preden ga dodate svoji pijači, pravi.

Sledijo sladkarije. & ldquo Običajno bo sangria vsebovala sladilo, sladkor ali nekaj limonine sode, pravi rdquo Hunt. & ldquoToda način, kako si ga boste pripravili, je stvar osebnih želja. & rdquo In če resnično želite, da bo vaša sangrija pop, jo vse skupaj sestavite vsaj nekaj ur, preden jo nameravate postreči (ali popiti sami), Hunt pravi. & ldquoTo daje začimbam čas, da sprostijo svoje okuse in da sadje vpije nekaj vina in žganih pijač, & rdquo dodaja.

Seveda pa se vse začne pri zvezdniku predstave: vinu (ki ga v večini primerov lahko naročite kar pred vrati. Imate naročnino na vino? Še bolje). Strokovnjaki prisegajo, da so to ena najboljših rdečih vin za poletno sangrijo.


Najboljši recept za samoizolacijo, saj lahko vseh 30 gyoz obdržite zase. 'm te ne obsojam.

Ta recept naredi približno 30 gyoz in obljubim, da jih ne delite z nikomer.

3,5 skodelice univerzalne moke

Neobvezno: ocvrt tofu (narezan na kocke)

Sol raztopite v vroči vodi. Moko dajte v globoko posodo in začnite počasi zlivati ​​vodo v posodo. Testo prepognite z lopatko, saj bo sprva res lepljivo. Med počasi nalivanjem vode zložite in ko zlijete vso vodo, jo še malo zložite, da bo lažje obvladljiva. Ko se testo oblikuje, ga dobro gnetite 10 minut, ga razdelite na dva manjša dela in oba dela razvaljajte v dva hloda debeline 1 cm. Hlode zavijte v saran in pustite stati 20 minut.

Medtem pripravimo nadev. Gobe, zeleno čebulo in česen narežemo na kocke. Malo jih prepražimo z olivnim oljem. Ko gobe spustijo vodo, jih odstavite s štedilnika in odcedite vodo in olje. V ponvi ne sme ostati vode in olja.
Zelje, korenje in ingver naribajte. Pokrijemo jih s tanko plastjo soli in počakamo 10 minut, da iztečejo vodo. Nato z rokami stisnite zelenjavo, da se znebite vode, ki se je ujela v njih. Morali bi izgubiti nekaj volumna in zdaj postati kašasta mešanica. Prepričajte se, da v mešanici ni več vode ali pa se gyoze med kuhanjem lahko razpočijo.
Vse sestavine nadeva, ki ste jih do sedaj pripravili, in preostanek dajte v skledo in dobro premešajte.

Enega od hlodov odvijte in ga razrežite na 15-16 manjših kosov. Kose res tanko razvaljajte (čim tanjše, kot jih lahko obvladate) in jih razrežite z velikim krožnim rezalnikom za piškote ali uporabite velik kozarec, kot sem naredil jaz. Dodajte malo nadeva in tesno zložite testo. Na Youtubeu najdete tehniko zlaganja ali pa vam pošljem video, če mi pošljete sporočilo. To nadaljujte, dokler vam ne zmanjka testa in da, ponovno gnetite odvečno testo in ga uporabite tudi.

Ne pozabite, da so majhni koščki testa, ki čakajo na strani, pokriti z vlažno krpo. Nočemo, da se testo posuši.

Ko končate s testom, nalijte nekaj sezamovega olja (ali olivnega olja, če je sezamovo olje drago tam, kjer živite) v precej globljo ponev s pokrovom. Gyoze postavite v ponev, pazite, da se ne dotikajo drug drugega. Pustimo jih cvreti 5-7 minut, ne da bi se jih premaknili ali dotaknili. Nato gyoze nalijte 3/4 skodelice vode in zaprite pokrov. Pustimo, da vre na zmernem ognju, dokler voda popolnoma ne izhlapi. Ko odteče vsa voda, lahko gjoze pražite še 1-3 minute, če so vam všeč nekoliko zažgani, kot jaz, ali pa jih postrežete vroče s sojino omako na strani.

Edit: Za vse turške vegane in vegetarijance imam stran na instagramu, kjer delim svoje recepte v turščini. Če vas zanima, lahko sledite na tej povezavi.


Pred ocenjevanjem okusite vina zase - recepti

NI NAKUPA, KI JE VNOSEN ALI ZMAGAT. NAKUP NE POVEČA VAŠIH ZMOGLJIVOSTI. To tekmovanje sponzorira Sutter Home Winery, Inc., P.O. Box 248, St. Helena, CA 94574-0248 ("sponzor" ali "dom Sutter").

1. UVOD: Sutter Home vas vabi, da predložite svoj najbolj okusen in ustvarjalen recept za hamburgerje, ki se bo združil z njegovimi vini, da boste lahko sodelovali pri kuhanju v živo in domov odnesli denarno nagrado.

2. DOVOLJENOST: Natečaj Sutter Home Build A Better Burger® Recipe ("natečaj") je odprt samo za posameznike, ki so zakoniti prebivalci 50 ZDA in okrožja Columbia (razen če je to prepovedano ali omejeno z zakonom), ki so stari 21 let ali starejši. Naslednji posamezniki niso upravičeni do vstopa: zaposleni, izvajalci, direktorji, delničarji in uradniki družbe Sutter Home Winery, Inc. ("sponzor") in vsake od njenih podružnic in povezanih podjetij, distributerji, trgovci na debelo, trgovci na drobno, dobavitelji, spletno oblikovanje , oglaševanje, izpolnjevanje, ocenjevanje in natečajne agencije, ki sodelujejo pri upravljanju, razvoju, izpolnjevanju in izvajanju tega natečaja (skupaj "stranke natečaja"), in ožji družinski člani (zakonec, starš, otrok, sestra in zakonec ali "korak" vsakega) in tistih, ki živijo v istih gospodinjstvih vsakega takega posameznika. Vsaka oseba, ki ima neposredno dovoljenje ali dovoljenje za alkoholne pijače, ki ga izda zvezna, državna, okrožna ali lokalna agencija ali je zaposleno v podjetju ali subjektu, ki ima dovoljenje ali dovoljenje za izdajo alkoholnih pijač, ali je njegov zastopnik, državna, okrožna ali lokalna agencija in vsi družinski člani te osebe niso upravičeni do vstopa. Prejšnji zmagovalci in finalisti natečaja Sutter Home Build a Better Burger® Recipe ne morejo sodelovati.

3. V VSTOP: Ustvarite izvirni recept za hamburgerje, ki ga boste povezali z vinom Sutter Home ("Recept" ali "Submission"). Za podrobnejše informacije o zahtevah za vaš recept glejte pravila 4-5 spodaj. Vnesite svoj recept v tekmovanje med 12:00:00 AM ET 1. aprila 2021 in 23:59:59 PM ET 31. julija 2021 ("obdobje za prijavo na natečaj") po naslednjem postopku prijave.

Natečaj bo potekal v treh zaporednih fazah: 1. Ocenjevanje prijavljenih receptov, 2. Regionalni kuharski polfinalisti in 3. Nacionalni finalisti. Kot del vstopnega postopka bo vsak udeleženec dodeljen regiji, ki je povezana z njegovo državo stalnega prebivališča.

Za lokacije regij, vstopna obdobja, datume izbire in urnik priprave si oglejte spodnjo tabelo.

REGIONALNI POLFINALISTIČNI KUHANJI

Regija Vloge je treba prejeti med Datum izbora polfinalista Regionalni datum priprave
Atlanta, GA 1. aprila 2021 ob 12:00:00 ET 31. julij 2021 ob 23:59:59 ET Ponedeljek, 16. avgust 2021 Torek, 7. september 2021
Queens, NY 1. aprila 2021 ob 12:00:00 ET 31. julij 2021 ob 23:59:59 ET Ponedeljek, 16. avgust 2021 V petek, 10. septembra 2021
Arlington, Teksas 1. aprila 2021 ob 12:00:00 ET 31. julij 2021 ob 23:59:59 ET Ponedeljek, 16. avgust 2021 Četrtek, 16. september 2021
San Diego, Kalifornija 1. aprila 2021 ob 12:00:00 ET 31. julij 2021 ob 23:59:59 ET Ponedeljek, 16. avgust 2021 Petek, 24. september 2021

NACIONALNI FINALISTI KUHANJI

POMEMBNO: Če želite zagotoviti, da bo vaš recept poslan v natečaj, morate opraviti vse naslednje korake:

PRIJAVA:

  • Pojdite na spletno mesto Sutter Home Build A Better Burger (www.buildabetterburger.com) ("Spletno mesto"), da registrirate svoj recept za natečaj.
  • Ko ste na spletnem mestu, kliknite povezavo »Vstopi v natečaj« in vnesite vse zahtevane podatke. Od vas se bo zahtevalo, da navedete svoje ime, mesto, državo, poštno številko, e -poštni naslov, telefonsko številko, datum rojstva, ime svojega recepta, idealno kombinacijo vin Sutter Home, vrsto peciva, vrsto kruha/žemljic, uvod, seznam sestavin, navodila za recept, donos receptov in kako ste izvedeli za tekmovanje. Upoštevajte, da bo vaša država zakonitega prebivališča določila vašo regijo kuhanja. Imeli boste tudi možnost, da pri vnosu vključite kuharski namig in/ali naložite fotografijo sebe ali svojega dokončanega burgerja. Nalaganje fotografije ni obvezno in ni del merila ocenjevanja. Udeleženec ob oddaji odda sponzorju vse lastninske pravice fotografije. Če imate vprašanja o predložitvi recepta ali imate težave s postopkom nalaganja, obiščite razdelek Pogosta vprašanja na spletnem mestu. Dokončajte korak registracije s klikom na gumb "Registriraj svoj recept".
  • Če želite vstopiti z drugimi sredstvi, glejte pravilo 10 spodaj.

Če tega koraka registracije ne dokončate, vaš recept ne bo predložen v pregled in morebitno vključitev v natečaj ali upravičen do nagrade. Registracija mora biti zaključena do 23. julija 2021 do 23:59:59 ET, sicer vaš recept ne bo predložen v postopek pregleda natečaja.

POTRDBA VSTOPA:

  • Ko kliknete gumb "Registrirajte svoj recept", bi morali v svojem spletnem brskalniku videti stran "Hvala". Ta stran zahvale potrjuje, da je bil vaš recept prejet in poslan v postopek pregleda. Vaš recept bo pregledan, da zagotovimo, da je vaša prijava v skladu s temi uradnimi pravili. Upoštevajte, da je vaša oddaja v tem trenutku v pregledu in se še ne šteje za odobreno udeležbo na natečaju.
  • Ko vaš recept pregledate, boste na e -poštni naslov, ki ste ga navedli v obrazcu za registracijo, prejeli potrditveno e -poštno sporočilo. Če je vaš recept v skladu z vsemi uradnimi pravili, bo v potrditvenem e -poštnem sporočilu navedeno, da je bila vaša prijava sprejeta kot odobrena prijava na natečaj in da boste obravnavani kot udeleženec natečaja ("udeleženec"). Če vaš recept ni sprejet kot odobren prispevek, bo potrditveni e -poštni naslov podrobno opisal razloge, zakaj je bil vaš recept zavrnjen.
  • Prispevki, ki ne vsebujejo vseh zahtevanih informacij in ne ustrezajo zgoraj navedenim in naslednjim zahtevam, se bodo šteli za neveljavne in ne bodo upoštevani pri ocenjevanju tega natečaja.

Število odobrenih prijav, ki jih lahko posameznik odda na natečaju, ni omejeno. Odobrena prijava je opredeljena kot recept, ki je bil registriran na spletnem mestu natečaja z zgornjim postopkom in je prejel ustrezno potrditveno e -poštno sporočilo, v katerem je navedeno, da je bil recept sprejet v natečaj. Isti recept se na tekmovanje ne sme registrirati več kot enkrat.

4. POGOJI VSTOPA: Kot pogoji za sodelovanje v tem natečaju in z vnosom prispevka udeleženec jamči in izjavlja, da prijava:

  1. je izvirno in je bilo zakonito ustvarjeno
  2. ne krši pravic intelektualne lastnine, zasebnosti ali obveščanja javnosti ali drugih zakonskih ali moralnih pravic tretjih oseb
  3. ni bil prijavljen na prejšnja tekmovanja ali osvojil prejšnje nagrade (upoštevajte: recepte, ki so bili v preteklih letih prijavljeni na natečaj Sutter Home Build A Better Burger® MOGOČE je posodobiti in znova poslati, dokler recept ni bil finalist ali grand- Nagrajenec)
  4. ni bil objavljen ali predhodno razširjen v nobenem mediju.

Udeleženec izjavlja, da je lastnik vseh pravic do svojega prispevka. Udeleženec nadalje izjavlja in jamči, da je vložnik pridobil dovoljenje vsake osebe, katere ime in/ali slika ("podobnost") je vključena v oddajo, in da so te osebe (-e) podelile vse potrebne pravice za uporabo podobnosti osebe kot opisanih v teh pravilih in da lahko udeleženec na zahtevo da sponzorju na voljo pisne kopije teh dovoljenj. Odločitev sponzorja o tem, ali prispevek potencialno krši pravice katere koli tretje osebe, je dokončna.

Udeleženec z vnosom predloga nepreklicno podeli sponzorju in njegovim podružnicam, zakonitim zastopnikom, dodeljevalcem, zastopnikom in imetnikom licence brezpogojno in večno pravico ter dovoljenje za reprodukcijo, kodiranje, shranjevanje, kopiranje, prenos, objavo, objavo, oddajanje, prikaz, javno izvedbo , prilagoditi, razstaviti in/ali kako drugače uporabiti ali ponovno uporabiti (brez omejitev, kdaj ali kolikokrat), predložitev udeleženca, vključno, vendar ne omejeno na, sestavine in načine kuhanja, ki jih vsebuje (v vsakem primeru, kot ki ga je po lastni presoji predložil ali kakor koli uredil/spremenil sponzor), pa tudi uporabil ime, podobo, fotografijo udeleženca (skupaj "podobnost") in/ali izjave o njegovem/njenem sodelovanju v tem natečaju (z ali brez imena udeleženca) v vseh medijih brez omejitev glede časa ali ozemlja ter brez dodatnega nadomestila ali odobritve udeleženca ali katere koli druge stranke. Udeleženec se odpoveduje pravicam intelektualne lastnine, pravicam do zasebnosti/obveščanja javnosti ali drugim pravnim ali moralnim pravicam, ki bi sponzorju onemogočile uporabo predložitve, in se strinja, da ne bo tožil ali uveljavljal kakršnih koli zahtevkov proti sponzorju za uporabo predložitve ali podobnosti ali izjav ponudnika.

Udeleženec se strinja, da bo odškodnino in zaščito sponzorja, njegovih agencij in strank natečaja ter njihovih podružnic, uradnikov, direktorjev, delničarjev, zastopnikov, soustvarjalcev blagovnih znamk ali drugih partnerjev in katerega koli od njihovih zaposlenih (skupaj "odškodnine") neškodil pred ter vse terjatve, odškodnine, izdatke, stroške (vključno z razumnimi odvetniškimi honorarji) in obveznosti (vključno s poravnavami), ki jih je tretja oseba vložila ali uveljavljala proti kateremu koli odškodnincem, ki so nastali ali so nastali zaradi vložitve prijavitelja ali ravnanja ustvarjanje predložitve ali kako drugače v zvezi s tem natečajem, vključno, vendar ne omejeno na zahtevke za kršitev blagovnih znamk, kršitev avtorskih pravic posameznikove pravice do objave ali pravice do zasebnosti ali obrekovanja. Naročnik se tudi strinja, da bo sponzorja oprostil vseh trditev, da kakršno koli naknadno izdelano, predstavljeno in/ali pripravljeno s strani sponzorja ali v njegovem imenu krši pravice udeleženca v zvezi z vsemi elementi, liki ali idejami, vsebovanimi v kateri koli oddaji.

5. OBLIKA PREDLOŽBE IN ZAHTEVE VSEBINE: Ko registrirate svoj recept na natečaju, je vaša oddaja dokončna in je ni mogoče spreminjati ali urejati. Nobena vloga ne bo vrnjena. Oseba, imenovana kot registrirani lastnik e -poštnega računa, povezanega s predložitvijo, in navedena na obrazcu za prijavo na natečaj za oddajo, se bo štela za prijavitelja ("udeleženec"). V primeru spora glede identitete udeleženca se spor reši v korist posameznika, ki je "pooblaščeni imetnik e -poštnega računa" na navedenem e -poštnem naslovu. "Authorized email account holder" is defined as the natural person assigned an email address by an Internet access provider, online service provider, or other organization (i.e., business, education institution) responsible for assigning email addresses for the domain associated with the submitted email address.

If any group of individuals elects to collaborate on a Submission, they are required to designate one (1) representative to enter the Contest and accept the prize on behalf of the group. Neither Sponsor nor any of the Contest Parties are liable for any disputes between collaborators related to a Submission.

Please note the following:

  • All Submissions must be in English and may not refer to any company/brand or food or beverage brands other than Sutter Home.
  • All burgers must be composed of grilled patties formed from ground beef or ground alternative foods (i.e. plant-based meats, chicken, fish, lamb, turkey, seafood, pork, other) prepared on a gas or charcoal grill, served on buns, other bread products, or alternative wrappings such as lettuce, collectively referred to as “Bun”. Burgers may include any combination of condiments and toppings. Every component of the burger must be placed inside the Bun or served open-faced on the Bun.
  • Each Submission must include your entrant name, city, state, zip code, email address, phone number, date of birth, the name of your Recipe, your ideal Sutter Home wine pairing, patty type, bread/bun type, introduction, list of ingredients, recipe instructions, recipe yield and how you learned of the contest. You will also have the option to include a cooking tip and/or upload a photograph of yourself or your completed burger with the entry. Uploading a photograph is optional and is not part of the judging criteria.
  • Your list of readily available ingredients (found in most well-stocked supermarkets) must include standard, unabbreviated U.S. measurements, (i.e., cups, tablespoons, teaspoons, ounces, or pounds), specific amounts for each ingredient (i.e., number of lettuce leaves, exact teaspoons of salt and pepper do not say “to taste” for any ingredient, but list exact amount so reviewers can judge how the burger will taste). Each ingredient, including the bun and all other elements, must be listed, preferably in order of use.
  • Recipe instructions should include complete, step-by-step cooking directions, including timing and temperature for any cooked components.
  • All ingredients used must be listed and no garnishes should accompany the burger.
  • Each Recipe must be written to make six (6) regular-sized burgers or twelve (12) or eighteen (18) small burgers or "sliders."
  • All recipes must be able to be prepared completely in sixty (60) minutes or less.
  • Submission must be entirely original and created by you. Use of any elements that are not original may result in disqualification of Submission, in Sponsor's sole discretion.
  • All Submissions will be reviewed before being published or judged however, publication of a Submission does not mean the Submission has been deemed to be in compliance with these rules. Submissions that do not comply with these Official Rules or that otherwise contain prohibited, inappropriate, or irrelevant content as determined by the Sponsor, in its sole discretion, will be disqualified and will not be considered for a prize.

Technical Requirements:
The maximum file size for photo file uploaded to the Website is 5MB. Photo file(s) must be provided in a JPEG file format.

6. WINNER SELECTION

Determining The Semi-Finalists:
From all eligible entries received, sixteen (16) Semi-Finalists (four (4) from each region) will be selected.

A panel of qualified independent judges selected by the Sponsor will judge each eligible recipe based on the criteria below:

  1. Perceived Taste Appeal (40%) Does the recipe sound appealing?
  2. Creativity (25%) Is this recipe creative and one of a kind?
  3. Ease of Preparation (25%) Could anyone create this burger by following the recipe?
  4. Perceived Wine Pairing (10%) Does the wine complement and enhance the burger?

In the event of a tie, the tie will be broken based on the highest score in the first judging criteria (Perceived Taste Appeal), continuing thereafter to each judging criteria in order (Creativity, Ease of Preparation, Perceived Pairing With Wine), as needed to break the tie.

All potential Semi-Finalists will be notified starting on or about August 16, 2021 and are subject to verification, including without limitation, verification of eligibility, compliance with these Official Rules, completion of all required documents and a personal background check (“Final Review Process”). Once sixteen (16) potential Semi-Finalists have cleared the Final Review Process, they will be declared the Top Semi-Finalists. Entrants agree that the Sponsor has the sole right to decide all matters and disputes arising from this Contest and that all decisions of Sponsor are final and binding.

Sponsor reserves the right to select fewer than sixteen (16) Semi-Finalists or reassign Semi-Finalists to a specific region, if, in its sole discretion, it does not receive a sufficient number of eligible and qualified Entries in each region.

Determining The National Finalists:
Sixteen (16) Semi-Finalists (four (4) from each region) will be required to prepare their burger recipe in a live cooking competition to take place at a tailgate lot near a professional baseball stadium in each region prior to a professional baseball game in accordance with the dates listed in the Regional Semi-Finalist Cook-Off chart in Section 3. Semi-Finalists must arrive on time, as determined by Sponsor. If a Semi-Finalist is late or unable to attend their Regional Semi-Finalist Cook-Off for any reason, including, but not limited to illness, travel delays or force majeure, the Semi-Finalist will be disqualified from the competition.

A panel of no less than four (4) qualified independent judges selected by the Sponsor will judge each burger prepared at the Regional Semi-Finalist Cook-Offs based on the criteria below:

  1. Taste (40%): Does the burger taste good?
  2. Creativity (25%): Is this burger creative and one of a kind?
  3. Ease of Preparation (25%): How easily was the chef able to prepare the recipe?
  4. Pairing With Wine (10%): Does the wine complement and enhance the burger?

In the event of a tie, the tie will be broken based on the highest score in the first judging criteria (Taste), continuing thereafter to each judging criteria in order (Creativity, Ease of Preparation, Pairing With Wine), as needed to break the tie.

The one (1) Semi-Finalist per region with the highest total score will be declared a National Finalist (four (4) total). National Finalists will be notified at the conclusion of their respective Regional Semi-Finalist Cook-Offs. All National Finalists are subject to verification, including without limitation, verification of eligibility, compliance with these Official Rules, completion of all required documents and a personal background check. Entrants agree that the Sponsor has the sole right to decide all matters and disputes arising from this Contest and that all decisions of Sponsor are final and binding.

Sponsor reserves the right to select fewer than four (4) National Finalists, if, in its sole discretion, any of the National Finalists chosen are found to be ineligible or do not have a qualified Entry.

Determining The Grand-Prize Winner:
Four (4) National Finalists (one (1) from each region) will be required to prepare their burger recipe in a live cooking competition to take place on October 7, 2021 at Sutter Home Winery in St. Helena, CA. Finalists must arrive on time, as determined by Sponsor. If a Finalist is late or unable to attend the National Finalist Cook-Off for any reason, including, but not limited to, illness, travel delays or force majeure, the Finalist will be disqualified from the competition. Should a Finalist be unable to attend, the Sponsor reserves the right, at its sole discretion, to select an alternate Semi-Finalist to participate in the National Finalist Cook-Off.

A panel of no less than four (4) qualified independent judges selected by the Sponsor will judge each burger based on the criteria below:

  1. Taste (40%): Does the burger taste good?
  2. Creativity (25%): Is this burger creative and one of a kind?
  3. Ease of Preparation (25%): How easily was the chef able to prepare the recipe?
  4. Pairing With Wine (10%): Does the wine complement and enhance the burger?

In the event of a tie, the tie will be broken based on the highest score in the first judging criteria (Taste), continuing thereafter to each judging criteria in order (Creativity, Ease of Preparation, Pairing With Wine), as needed to break the tie.

The one (1) National Finalist with the highest total score will be declared the Grand-Prize Winner. The Grand-Prize Winner will be notified at the conclusion of the National Finalist Cook-Off. The Grand-Prize Winner is subject to verification, including without limitation, verification of eligibility, compliance with these Official Rules, completion of all required documents and a personal background check. Entrants agree that the Sponsor has the sole right to decide all matters and disputes arising from this Contest and that all decisions of Sponsor are final and binding.

Sponsor reserves the right not to award a Grand-Prize Winner, if, in its sole discretion, the Grand-Prize Winner is found to be ineligible or does not have a qualified Entry.

Sponsor may photograph, videotape, and otherwise record the Regional Semi-Finalist Cook-Offs and the National Finalist Cook-Off competitions for promotional and other purposes as designated by Sponsor (collectively, “Footage”). Footage will be owned by Sponsor who has the right, along with its designees, to use, edit, adapt, post, stream, copy, exploit, and make derivative works from such Footage and all elements embodied therein, including any names and likenesses embodied therein, in any and all media now known or hereafter devised throughout the world, in perpetuity, for advertising, promotional, trade and other purposes.

Sixteen (16) Semi-Finalist Prizes:
Each Semi-Finalist will receive two (2) professional baseball game tickets in Regional Semi-Finalist Cook-Off city in accordance with the dates listed in the Regional Semi-Finalist Cook-Off chart in Section 3 and one (1) $200 pre-paid debit card for required burger ingredients.

If Semi-Finalist lives within 300 miles from Regional Semi-Finalist Cook-Off city, Semi-Finalist will be required to provide their own ground transportation to and from the event and will receive one (1) $200 pre-paid debit card for fuel, parking, toll expenses and/or any other transportation costs.

If Semi-Finalist lives more than 300 miles from Regional Semi-Finalist Cook-Off city, Semi-Finalist will receive economy-class airfare for two (2) between Semi-Finalist’s home and the Regional Semi-Finalist Cook-Off city and two (2) nights hotel accommodations (1 room, double occupancy) in Regional Semi-Finalist Cook-Off city. Semi-Finalist and guest must travel together on the same itinerary. Semi-Finalist is solely responsible for all other expenses not specified herein, including but not limited to, ground transportation to/from airports, meals, fuel, parking, gratuities and hotel incidentals. Accommodation restrictions and blackout dates may apply. All travel dates and arrangements are subject to change, availability and Sponsor's approval. Once travel is booked, no changes or cancellations will be accepted and no extensions or exceptions apply. Semi-Finalist and guest must present valid identification prior to ticketing. Airline carrier's regulations apply. Trip may not be combined with any other offer and travel may not qualify for frequent flyer miles. Other restrictions may apply. No alcoholic beverages are included in the prize. Semi-Finalist’s guest must be at least 21 years of age.

Approximate Retail Value (“ARV”) for each Semi-Finalist Prize is $1,800, but actual final value of prize may vary based on point of departure and ticket availability at time of purchase.

Four (4) National Finalist Prizes:
Each National Finalist will receive (2) nights double occupancy hotel accommodations in St. Helena, CA, economy-class airfare for two (2) between Finalist’s home and a Bay Area Airport (SMF, SFO or OAK), entry for two (2) to a welcome reception and dinner, breakfast for two (2) daily, reimbursement of rental car for duration of two night stay in St. Helena, CA, ground transportation for two (2) to and from all sponsored activities as needed and (1) $200 pre-paid debit card to be used for additional meals or at the discretion of the Finalist. Finalist and guest must travel together on the same itinerary. Finalist is solely responsible for all other expenses not specified herein, including but not limited to, ground transportation to/from airports, meals, fuel, gratuities and hotel incidentals. Accommodation restrictions and blackout dates may apply. All travel dates and arrangements are subject to change, availability and Sponsor's approval. Once travel is booked, no changes or cancellations will be accepted and no extensions or exceptions apply. Finalist and guest must present valid identification prior to ticketing. Airline carrier's regulations apply. Trip may not be combined with any other offer and travel may not qualify for frequent flyer miles. Other restrictions may apply. No alcoholic beverages are included in the prize. Finalist’s guest must be at least 21 years of age.

Approximate Retail Value (“ARV”) for each National Finalist Prize is $3,500, but actual final value of prize may vary based on point of departure and ticket availability at time of purchase.

One (1) Grand-Prize Winner:
The Grand-Prize Winner will receive $25,000 cash. Prize will be awarded as a check payable to the Grand-Prize Winner. The check will be issued three (3) to four (4) weeks after the National Finalist Cook-Off date. Grand-Prize Winner agrees to appear for and participate in media interviews for up to one (1) year after Grand-Prize Winner’s name has been announced.

Approximate Retail Value (“ARV”) is $25,000.

Approximate Retail Value (“ARV”) of all prizes is $67,800. No substitution or cash equivalent of prizes is permitted except at Sponsor's sole discretion. Winners are responsible for any and all federal, state and local taxes or assessments and any person winning over $600.00 in prizes will receive an IRS Form 1099 from Sponsor for the calendar year in which the prize is awarded. Odds of winning depend on the number of eligible entries received.

8. GENERAL CONDITIONS: All Entrants will be required to irrevocably assign and transfer to Sponsor any and all rights, title and interest in his/her Submission, including, without limitation, all copyrights and any other protectable rights, and agree to waive all moral rights in the entry, and its contents will automatically be the property of the Sponsor, without any compensation to the Entrant. Potential winners and guests will be required to complete, sign and return a W-9 form (potential winners only), an Affidavit of Eligibility, Liability Release, Copyright Assignment and, where lawful, a Publicity Release. Potential winners’ and guests’ Affidavits of Eligibility must be notarized. In addition, potential winners will be subject to a background check. All completed documents must be returned to Sponsor within three (3) business days of the date notice was sent or potential winner’s status will be forfeited and an alternate winner may be selected. Notification of potential winner’s status must be kept confidential until his/her Submissions are publicly revealed by Sponsor.

If for any reason the Contest is not capable of running as planned, including without limitation, infection by computer virus, bugs, tampering, unauthorized intervention, fraud, technical failures, or any other causes which corrupt or affect the administration, security, fairness, integrity or proper conduct of the Contest, Sponsor reserves the right, at its sole discretion to cancel, modify or terminate the Contest. Further, Sponsor reserves the right, at its sole discretion, to disqualify any individual deemed to be (a) tampering or attempting to tamper with the entry process or the operation of the Contest or any Sponsor (b) violating the Official Rules, or (c) acting in an unsportsmanlike or disruptive manner, or with intent to annoy, abuse, threaten or harass any other person. Sponsor reserves the right to require Grand-Prize Winner to submit to a confidential background check to confirm eligibility as a condition of awarding the prize to help ensure that the use of any such person in advertising or publicity for the Contest will not bring Contest Parties into public disrepute, contempt, scandal or ridicule or reflect unfavorably on the Contest as determined by Sponsor in its sole discretion.

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Choice of Law: Contest is governed by the federal and state laws of the United States and void where prohibited by law. Any dispute arising from the Contest shall be governed by the laws of the State of California without regard to its conflict of laws rules and the Superior Court located in Napa County, State of California shall have jurisdiction over any action arising from the Contest. With respect to any suit, action or proceeding arising out of or related to this Contest, the parties hereby submit to the jurisdiction and venue of the Superior Court of Napa County, State of California, or to the U.S. District Court-San Francisco.

10. TO ENTER BY MAIL: For those wanting to enter by mail, hand print your contact information, the name of your Burger and text for your Recipe on a plain piece of paper following the Submission Format and Contest Requirements in Section 5 and mail to: "Sutter Home Build A Better Burger® Recipe Contest”, c/o One Line Sports Agency, P.O. Box 610505, Bayside, NY 11361-0505. Group and mechanically reproduced entries, including photocopies, are not eligible. Sponsor will not be responsible for late, lost, illegible, mutilated, incomplete, misdirected or postage due entries. All mail-in entries must be postmarked by July 31, 2021. Each entry must be mailed separately. All entries become the property of Sponsor and will not be acknowledged or returned.

11. WINNER LIST: For a list of Finalists and the Grand-Prize Winner, visit www.sutterhome.com or send a self addressed, stamped, envelope to: "Sutter Home Build A Better Burger® Recipe Contest Winner’s List”, c/o One Line Sports Agency, P.O. Box 610505, Bayside, NY 11361-0505. VT residents may omit return postage. Requests must be received by December 31, 2021.

12. SPONSOR: Sutter Home Winery, Inc., P.O. Box 248, St. Helena, CA 94574-0248.

13. ADMINISTRATOR: One Line Sports Agency, Inc., 29 Chelsea Drive, Syosset, NY 11791.


Evaluating by Sniff

Now that you’ve given the wine a good look, you’re ready to take a good sniff. Give the glass a swirl, but don’t bury your nose inside it. Instead, you want to hover over the top like a helicopter pilot surveying rush hour traffic. Take a series of quick, short sniffs, then step away and let the information filter through to your brain.

There are many guides to help you train your nose to identify key wine fragrances, both good and bad. There are potentially thousands of aroma components in a glass of good wine, so forget about finding them all. Naming all the fruits, flowers, herbs and other scents you can trowel out of the glass can be a fun game, but it’s not essential to enjoying and learning how to taste wine. Once you’ve taken a few quick, short sniffs of the wine, try to look for the following aromas, which will help you better understand the wine’s characteristics.

Wine Flaws

First, you want to look for off-aromas that indicate a wine is spoiled. A wine that is corked will smell like a musty old attic and taste like a wet newspaper. This is a terminal, unfixable flaw.

A wine that has been bottled with a strong dose of SO2 will smell like burnt matches this will blow off if you give it a bit of vigorous swirling.

A smell of vinegar indicates VA (volatile acidity) a nail polish smell is ethyl acetate.

Brettanomyces—an undesirable yeast that reeks of sweaty saddle scents. A little bit of “brett” gives red wines an earthy, leathery component but too much obliterates all the flavors of fruit.

Learning to identify these common flaws is at least as important as reciting the names of all the fruits and flowers. And it will also help you to understand your own palate sensitivities and blind spots. Discovering what you recognize and enjoy is key to learning how to choose wine on your own.

Fruit Aromas

If there are no obvious off-aromas, look for fruit aromas. Wine is made from grapes, so it should smell like fresh fruit, unless it is very old, very sweet, or very cold.

You can learn to look for specific fruits and grapes, and many grapes will show a spectrum of possible fruit scents that help you to identify the growing conditions—cool climate, moderate or very warm—of the vineyard.

Flowers, Leaves, Herbs, Spices & Vegetables

Floral aromas are particularly common in cool climate white wines like Rizling in Gewürztraminer, in nekateri Rhône varieties, including Viognier.

Some other grapes can be expected to carry herbal or grassy scents. Sauvignon Blanc is often strongly grassy, while Cabernet Sauvignon can be scented with herbs and hints of vegetation. Rhône reds often show delightful scents of Provençal herbs. Most people prefer that any herbal aromas are delicate. The best wine aromas are complex but also balanced, specific but also harmonious.

Another group of common wine aromas might be characterized as earthy. Scents of mushroom, damp earth, leather and rock can exist in many red wines. A mushroom smell can add nuance it can also help you determine a possible grape or place of origin of the wine. Too much mushroom may just mean that the grapes failed to ripen sufficiently, or were from an inferior clone.

The scent of horse or tack room leather can be an accent, but too much can indicate brettanomyces.

Scents of earth, mineral and rock sometimes exist in the very finest white and red wines. These can be indications of “terroir”—the particular conditions of the vineyard that are expressed as specific scents and flavors in the finished wine.

Wine Barrel Aromas

If you smell toast, smoke, vanilla, chocolate, espresso, roasted nuts, or even caramel in a wine, you are most likely picking up scents from aging in new oak barrels.

Depending upon a multitude of factors, including the type of oak, the way the barrels were made, the age of the barrels, the level of char and the way the winemaker has mixed and matched them, barrels can impart a vast array of scents and flavors to finished wines. Think of the barrels as a winemaker’s color palette, to be used the way a painter uses tubes of paint.

Secondary Aromas

Young white wines and young sparkling wines may have a scent very reminiscent of beer. This is from the yeast.

Some dessert wines smell strongly of honey this is evidence of botrytis, often called noble rot, and is typical of the very greatest Sauternes.

Chardonnays that smell of buttered popcorn or caramel have most likely been put through a secondary, malolactic fermentation, which converts malic to lactic acids, softening the wines and opening up the aromas.

Older wines have more complex, less fruity aromas. A fully mature wine can offer an explosion of highly nuanced scents, beautifully co-mingled and virtually impossible to name. It is pure pleasure.

Nonetheless, the effort to put words to wine aromas helps you focus on, understand and retain your impressions of different wines. You want to build a memory bank of wine smells and their meanings. That is where the language of wine can add value to a wine tasting event. Learning to talk the talk, if not carried to extremes, helps to dispel some wine myths, such as the confusion surrounding descriptions on wine labels. Have you ever known anyone to ask why a winery added grapefruit to its Gewürztraminer and raspberries to its Zinfandel? The fact that these are simply descriptive terms is not always understood.


Sweet Red Wine Categories

The most famous sweet red wines fall into the dessert wine category. You'll want to look in that section while shopping. You can look for wine labels that fall into a few categories:

  • Germany's Dornfelder grape is often made into a lighter-styled, slightly sweet version. While it is not overly exported, it can certainly be found in U.S. markets. It is worth a try if you are searching for a sweeter style of red wine.
  • Italy's Lambrusco is a slightly sweet, slightly sparkling, and inexpensive red wine that has wooed wine lovers the world over for years. It is intended to be consumed young and is readily available in most markets.
  • In Australia, sweet red wines are appropriately dubbed "stickies." These can use a range of grapes and many producers have built them into their success stories.
  • The fortified wine known as port will also do its best to fill a sweet tooth's expectations.

Kako okusiti vino

Now for the fun part: tasting! Essentially, wine tasting can be broken down into four easy steps: look, swirl, smell, and sip. Each step helps you fully take in all of the nuances of a wine by focusing your attention on each individual component – clarity, aromas, taste, and flavor profiles – so you can determine if the wine is balanced or off, delicious or mediocre. Just like learning to play piano or ride a bike, practice makes perfect with wine tasting, so grab a glass and follow these simple steps to taste wine like a pro!

Before you taste, tip the glass at an angle to get a good look the color of the wine. Check out the opacity, determining whether it appears clear or cloudy. A lot of clues are buried in the appearance of a wine, like varietal and age, but unless you’re blind tasting then you don’t need to spend too much time on this step. Just know that lighter white wines will be pale in color and full-bodied whites will take on more rich, golden tones. As for reds, lighter hued wines you can easily see through tend to be more light-bodied while deeper, dark hued wines indicate a fuller body.

Swirl & Smell

A little known fact about tasting wine is that your nose is the key to your palate. It’s true that a large amount of your satisfaction in a wine comes from smelling it before you take a sip. The smell of a wine can be delicate or strong, pleasant or unappealing, but before you dive in, be sure to swirl the wine a bit to bring out the aromas. This aerates the wine by adding oxygen to it, letting it “breathe” so it opens up and reveals the goods. So swirl away, then stick your nose into the glass and take a big whiff. What do you smell? Fruit, earth, dried herbs, sulfur? Certain grapes and certain places will have unique smells, while production techniques can impart additional aromas, as well. These can be broken down into categories:

Primary Aromas: These are grape-derived aromas and include dominant fruity, herbal, and floral notes.

Secondary Aromas: These aromas are background aromas that come from the winemaking practices, like fermentation techniques. Think buttered brioche, cheese rind, nutty characteristics, or yeast-like aromas.

Tertiary Aromas: These come from aging, whether from oak or in the bottle, and include notes of vanilla, coconut, baking spices, roasted nuts, tobacco, cigar box, and leather.

Look for aromas that smell like wine (fruit, earth&hellip) instead of something funky, the latter of which could mean the wine isn’t in good condition. A few indicators that the wine is off include the smell of must or wet cardboard, barnyard/wet horse, rancid butter, matchsticks, and mothballs. Some of these flaws could be the result of a problem with winemaking, while others are caused by improper handling and storage.

Okusite

After you’ve sniffed the wine a bit, it’s time to take a sip. There’s no standard practice when it comes to tasting, but professionals usually roll the wine around in the mouth and suck in some air at the same time to let the wine hit all areas of the tongue. However you want to do it, start to take note of the way the wine hits your tastebuds.

Sweet: Is the wine sweet from residual sugar left after fermentation or is it perceived as sweet from the fruit flavors?

Acidic: Does it taste acidic? Acidity makes your mouth water, like a tart lemon or cranberry, which tends to make the wine seem refreshing and zesty. Too much acidity can taste harsh, like your teeth are being stripped of enamel, while not enough acidity will make the wine seem flabby in the mouth.

Bitter: Does the wine dry out your mouth like oversteeped tea? That’s the result of tannins, which can be derived from the grape skins, seeds, and stems or from extended aging in oak. Tannins can be a good thing, depending on the wine, providing structure and shelf life.

Body: Body is the general feel of the wine in the mouth. Body fills your mouth with weight or viscosity – think skim milk versus whole milk for light-bodied compared to full-bodied wine. Generally speaking, the higher the alcohol content, the higher the tannin, and the more rich the wine is, the fuller the body.

Dolžina: How long do the flavors and/or textures of the wine linger on your palate? Does it have a lengthy finish or does it fall short immediately after you swallow?

Drawing Conclusions

Now that you’ve looked, swirled, sniffed, and sipped a few times, it’s time to evaluate the overall impression of the wine. This is when you’ll be able to differentiate good wine from great wine. Does it seem balanced, with each nuance gracefully integrating together, or does one thing overpower everything else?

Whether or not the wine fits into the textbook “balanced” category, the most important question to ask yourself when tasting: is the wine enjoyable? In the end, that’s really all that matters.


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