While making the Landjaeger, I opened a couple of bottles of Viongier dessert wine for a horizontal tasting. Both from Santa Ynez, both from 2010, from Bridlewood and Dascomb. What a difference.., The Dascomb was sweeter and much more complex, caramel, apple, etc. The Bridlewood... apple juice. Really.. that's the first impression for the Bridlewood.. tastes like apple juice. The Dascomb has the apple-y flavor, but has more to it.
Interesting.
And the sausage is curing in the garage. It needs to ferment for 48 hours at 80 F, and conveniently, it's been hot outside, so the garage is in the 75-85 range. After that, 10-14 days of drying at 50-60 sort of temperature. I forgot the sugar.. the recipe calls for dextrose, which I didn't have, and I was going to substitute sucrose or honey, but I forgot. Oops. Oh well. Those hardy Swiss didn't have buckets of glucose sitting around 100 years ago. The meat probably has enough sugar in it to feed the bacteria.
(dessert wine tasting was AFTER the sausage making, so consumption of wine had nothing to do with the omission of sugar)
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