tag:blogger.com,1999:blog-7176676909343752638.post4346472265391730633..comments2022-12-02T19:12:12.814-05:00Comments on Lady of the Grape: A Wine and Food Pairing at RagApple Lassie VineyardsLady of the Grapehttp://www.blogger.com/profile/11655299434597530219noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-7176676909343752638.post-1108644089987741792008-04-14T08:38:56.000-04:002008-04-14T08:38:56.000-04:00Nice recipes! Have you ever done any cooking/marin...Nice recipes! Have you ever done any cooking/marinating using grape lees?StewartStewart Vandenbergnoreply@blogger.comtag:blogger.com,1999:blog-7176676909343752638.post-64126156867264795362008-04-14T14:44:51.000-04:002008-04-14T14:44:51.000-04:00Ladyofthegrape responds:This is an intriguing ques...Ladyofthegrape responds:<br><br>This is an intriguing question.<br><br>The only use of wine sediment that I have heard of would be the tartrates or crystals that fall out of a wine when it is chilled. This is done at the winery so that this sediment does not precipitate in your bottle of wine in the refrigerator. These crystals are actually cream of tartar, which, as you may know is used in baking. I have a long time friend in Pennsylvania who is a wonderful baker. He is also an awesome amateur winemaker and has used his tartrates in baking recipes that have called for cream of tartar with great success.<br><br>If anyone has had any experience or has knowledge of using the lees or sediment, I would love to hear about them.The Lady of the Grapehttp://www.ladyofthegrape.comnoreply@blogger.com