The Wine Selection of Babette's Feast

Wine defines the meal.
Contrary to what Martine and Philippa believe, wines do have names and are very different. All wine is made by yeast that ferment a concentrated "grape juice" and the wine is then allowed to age in wooden barrels. Having said that, chardonay is very different than riesling, and merlot is very different than pinot noir. The choice of wine can enhance or ruin a meal. The wines that Babette picks for her legendary supper excellently fits a traditional french meal and highlight the lavish excess of the repast.

Clos Vougeot (pronounced KLOSE VU-GOU)

Clos Vougeot roughly translates to "encolsed vinyard near the river Vouge." Originating in France, Clos Vougeot draws is history from the medieval era and was dismantled durring the French Revolution, though returned soon after. As a red from the Burgundy region of France, Clos Vougeot is a dark, fruity, Pinot Noir. Traditionally, Clos Vougeot would accompany meat or poultry entrées.

Amontillado (A-MON-TI-AD-O)

Amontillado is the first wine brought up by Loewenhielm, and the only wine he doesn't specifically name the brand of. Amontillado is a dark sherry originating in Spain. Traditionally, amontillado is served as an apéritif, or drink before the meal, which is how Babette serves it. Amontillado also goes well with a poultry or consmmé.

Veuve Cliqout (VOU CLICK-O)
Veuve Cliqout is a premium champagne originating in 1772, France. Veuve Cliqout is famous for modernizing the way yeast is removed from bottles. Champagne is traditionally reserved for celebrations and often finds its way into celebratory meals.





Note: Not all sparkling white wine is champagne. Champagne specifically comes from the Champagne region of france and has specific quality assurances.

Vieux Marc de Champagne (VOU MARK DU CHAM-PAIN)
This is the only wine mentioned in the movie not from the short story (the young boy butchers the name). Similar to the Veuve Cliquot, Vieux Marc de Champagne is a premium french champagne, though the Veuve Cliqout is considered a much better champagne.

Science of Cooking

While looking through my pantry trying to figure out what to make for dinner, I came to the realization that I was missing at least one key ingredient for my usual recepies. In a mix of desperation, boredom, and hunger, I pondered the significance of what a recipe is. A recipe is no more than a well designed chemical procedure designed to give a specific result. Recipes call for specific tools; whether it be a oven or GC mass, the success of your procedure strongly depends on how instruments are used. Cooking is a science, and an under appreciated science at that.

Some of you nay sayers out there insist that cooking is an art, but I call for a closer inspection of fine art. Painting is a combination of organic chemistry and geometry. Photography is a complicated form of physics and developing film is chemistry. Music is based in complex math and wave physics. Cooking and baking are edible forms of chemistry. I'm right, QED.

Irish-up that Remedy

Sore throat? Runny nose? Headache? Insomnia? Dysentery? In my family full of doctors, we have a relatively  non medical cure all for most everything. The master recipe is as follows: equal parts honey, lemon juice, and whiskey. Honey soothes the throat, lemon breaks up mucous, and whiskey helps with the cough and also makes you want to sleep. There are many variations to this remedy; my grandfather swore by Drambuie, my father with Walker, and I with Jameson. All have a good medicinal effect that I have no memories of. The recipe originates from Ireland, where whiskey has long been known to have medicinal purposes. It's been one of those things my family always jokes about. Whenever anybody complains about anything (medical or not), whiskey is always joked as the answer. It's the Poison of Champions