Ask Chef Col: cookery and wine questions answered

Question 1

How long does a turkey take to cook?

Accepted Answer

Weigh the bird without stuffing and check the label first. If there are no instructions, the Food Standards Agency says: oven at 180°C (160°C fan, 350°F, gas mark 4); under 4.5 kg allow 45 minutes per kg plus 20 minutes; 4.5–6.5 kg allow 40 minutes per kg; over 6.5 kg, 35 minutes per kg. So a 5 kg bird needs about 3 hours 20 minutes. It's done when the thickest part, between leg and breast, is steaming hot, with no pink meat and clear juices, or reads 70°C for 2 minutes on a probe. Then rest it under foil for 30–60 minutes. That's when you make the gravy. Good eating!

Question 2

How long does a frozen turkey take to defrost?

Accepted Answer

Longer than you think! Thaw it in the fridge, on the bottom shelf, in a covered dish that catches the drips. Allow 10–12 hours per kg, so a 6–7 kg bird can take up to 4 days. Never thaw it on the worktop. Check that there are no ice crystals in the cavity and that the thick parts aren't frozen. A half-frozen turkey cooks unevenly, and bacteria can survive. Once it has thawed, keep it in the fridge and cook it within 24 hours. Don't wash it: that just splashes germs round the sink.

Question 3

How do I get really crispy roast potatoes?

Accepted Answer

Use floury potatoes such as Maris Piper or King Edward, cut into large chunks. Parboil them in salted water for 8–10 minutes, drain, and let them steam dry for a few minutes. Then shake them in the pan to rough up the edges, because the fluffy edges are what turn crunchy. Heat your fat in the roasting tin first: goose or duck fat, beef dripping, or a vegetable oil for vegans. Use the oven at 200°C (180°C fan, 400°F, gas mark 6). Tip the potatoes in carefully, baste them, and roast for 45–60 minutes, turning once. Don't crowd the tin, or they steam instead of roasting.

Question 4

Should I put the stuffing inside the turkey?

Accepted Answer

My advice, and the FSA's, is no. Cook the stuffing in a separate tin or roll it into balls. A stuffed bird takes longer to cook, and the centre may never get hot enough to be safe. Stuffing cooked on its own also gets a crisp top, which is the best bit. For flavour, put half a lemon, an onion and some herbs in the cavity. Roll the stuffing balls a day ahead and keep them in the fridge, or freeze them raw a few weeks before.

Question 5

How do I make Yorkshire puddings rise?

Accepted Answer

Measure the eggs, plain flour and milk by volume and use equal amounts of each: fill a jug with eggs, then use the same volume of flour and of milk. Whisk until smooth, add a pinch of salt, and rest the batter for at least 30 minutes. Overnight in the fridge is even better. The secret is very hot fat. Put a little oil or dripping in each hole of the tin and heat it at 220°C (200°C fan, 425°F, gas mark 7) until it smokes. Pour in the batter so it sizzles, and don't open the door for 20 minutes.

Question 6

How do I cook Brussels sprouts so they're not soggy?

Accepted Answer

Overcooking is the problem: it makes sprouts grey and sulphurous. Trim the stalk ends and halve any large ones. You don't need to cut a cross in the base. Boil or steam them for 4–6 minutes, until just tender, then toss them in butter. Better still, fry them with bacon or pancetta and some chestnuts, or roast the halves at 200°C (gas mark 6) for 20–25 minutes until they catch at the edges. Any left over go into bubble and squeak on Boxing Day.

Question 7

How do I make good gravy, and can I make it ahead?

Accepted Answer

Yes, and it takes the pressure off on the day. Roast some chicken wings, or the turkey giblets (not the liver), with onion and carrot. Stir in a spoonful of flour, add stock and a splash of wine, then simmer and strain. It keeps in the fridge for 2 days, or you can freeze it. On the day, spoon the fat off the roasting tin. Set the tin over the heat and stir the sticky bits into your made-ahead gravy. Season, and bubble until it coats the spoon.

Question 8

How do I cook a Christmas ham or gammon?

Accepted Answer

Check the label to see if it needs soaking, because some gammon is very salty. Cover it with cold water (or cider), add an onion, a bay leaf and some peppercorns, and simmer gently. Allow about 20 minutes per 450 g (1 lb), plus 20 minutes. Gammon is pork, so cook it right through: about 70°C in the centre. Lift it out, cut off the skin and leave a thin layer of fat. Score the fat in diamonds, stud it with cloves, brush on a glaze (honey and mustard, or marmalade) and roast at 200°C (180°C fan, gas mark 6) for 20–30 minutes until it's sticky.

Question 9

What can I make ahead for Christmas dinner?

Accepted Answer

Plenty. Red cabbage tastes better made 2–3 days ahead, and it freezes well. Cranberry sauce keeps for a week in the fridge. You can freeze bread sauce, gravy and stuffing balls in November. You can also parboil and rough up the potatoes the day before, or freeze them on a tray. On Christmas Day itself you're left with the bird, the roasting and the sprouts. Write a timing plan backwards from when you want to eat, and stick it on the fridge.

Question 10

When should I make the Christmas pudding and Christmas cake?

Accepted Answer

Traditionally on Stir-up Sunday, the last Sunday before Advent, which is 22 November this year. Everyone in the house gives the pudding a stir and makes a wish. A well-wrapped pudding keeps for months somewhere cool, so making it now is fine. The cake is best made 4–8 weeks ahead. Feed it with a spoonful of brandy every week or so, then marzipan and ice it in the week before Christmas. Mince pies freeze beautifully, so bake a batch now.

Question 11

How do I cook red cabbage?

Accepted Answer

Slowly, with something sweet and something sharp. Shred the cabbage and layer it in a casserole with sliced onion and apple, a little brown sugar, red wine vinegar and a pinch of cinnamon or cloves. Cover and cook gently for 1–1½ hours, on the hob or at 160°C (140°C fan, gas mark 3), stirring now and then. The vinegar keeps that lovely purple colour. It reheats well and freezes well, so it's ideal to make ahead.

Question 12

What can I do with leftover turkey, and how long does it keep?

Accepted Answer

Get it cooled and into the fridge within 1–2 hours of carving. Eat it within 2 days, or freeze it in portions. When you reheat it, make it steaming hot all the way through, and only reheat it once. As for ideas: a turkey curry, a turkey and ham pie, sandwiches with cranberry sauce, or bubble and squeak with the leftover veg. Use the carcass for stock.

Question 13

How do I make mulled wine?

Accepted Answer

Pour a bottle of fruity, unoaked red into a pan. Add an orange studded with a few cloves, a cinnamon stick, a little sugar or honey, and a star anise if you have one. Warm it very gently for 10–15 minutes. Don't let it boil: that makes it bitter. Taste, and sweeten to suit. Remember that it's still alcoholic. Serve it in small cups, and make a pan of spiced apple or red grape juice the same way for drivers and children.

Question 14

How long do I boil an egg?

Accepted Answer

Lower the eggs into simmering water straight from the fridge, then time them. For a soft, runny yolk, cook a medium egg for 4 minutes or a large one for 5. For a jammy yolk, allow 6–7 minutes. For hard-boiled, allow 9–10 minutes. Cool hard-boiled eggs at once under cold running water. That stops the grey ring round the yolk and makes them easier to peel. Pop a soft-boiled egg in an egg cup with buttered soldiers and you have the best breakfast there is.

Question 15

How do I cook rice so it is fluffy, not sticky?

Accepted Answer

Rinse long-grain or basmati rice in a sieve until the water runs clear. Then use the absorption method: 1 part rice to 1½ parts water by volume (for example, 200 g rice to 300 ml water) and a pinch of salt. Bring it to the boil, cover tightly, and turn the heat right down for 12 minutes. Turn the heat off and leave it covered for 5 more minutes, then fork it through. No peeking while it cooks! If you're keeping any for later, read my food-safety answer on reheating rice.

Question 16

How many teaspoons are in a tablespoon, and how do I convert cups and ounces?

Accepted Answer

1 tablespoon is 3 teaspoons: a UK tablespoon is 15 ml and a teaspoon is 5 ml. 1 oz is 28 g (25 g in most UK recipes). 1 lb is 16 oz, or 454 g. Watch the pints: a UK pint is 568 ml but a US pint is 473 ml. A US cup is about 240 ml. Cups measure volume, so a cup of flour (about 125 g) weighs much less than a cup of sugar (about 200 g). For baking, scales beat cups every time.

Question 17

What's gas mark 4 in °C and °F, and what about fan ovens?

Accepted Answer

Gas mark 4 is 180°C or 350°F. Every step up or down the gas scale is roughly 10–15°C or 25°F. Gas mark 1 is 140°C/275°F, 2 is 150°C/300°F, 3 is 170°C/325°F, 5 is 190°C/375°F, 6 is 200°C/400°F, 7 is 220°C/425°F, 8 is 230°C/450°F and 9 is 240°C/475°F. For a fan oven, set the dial about 20°C lower than the recipe says. Ovens vary, so a cheap oven thermometer is worth having.

Question 18

How do I cook pasta properly?

Accepted Answer

Use a big pan: about 1 litre of water per 100 g of pasta. Salt it well, about 10 g (2 tsp) per litre, once it's boiling hard. Add the pasta, stir in the first minute so it doesn't stick, and leave out the oil. Dried pasta takes the time on the packet; fresh egg pasta needs only 2–4 minutes. Save a mugful of the starchy cooking water before you drain. Finish the pasta in the sauce with a splash of that water, and it turns glossy. That's how I make my favourite, linguine alle vongole.

Question 19

How do I make a good omelette?

Accepted Answer

Use 2–3 eggs, lightly beaten with a pinch of salt; don't whisk them to a froth. Heat a knob of butter in a 20 cm non-stick pan until it foams, then pour the eggs in. Stir quickly with a fork for a few seconds and let the egg set underneath. When the top is still a little soft, add your filling, fold the omelette in three and slide it onto a warm plate. The whole thing takes about a minute, so have everything ready before you start.

Question 20

How do I melt chocolate without it going grainy?

Accepted Answer

Melt it gently. Break it into a heatproof bowl and set the bowl over a pan of barely simmering water, without letting the bowl touch the water. Or microwave it in 20–30 second bursts, stirring each time. Take it off the heat while a few lumps remain; they'll melt as you stir. Keep water and steam out of it, because a drop can make chocolate 'seize' into a stiff paste. If that happens, stir in a teaspoon of boiling water at a time and turn it into a sauce instead.

Question 21

How do I make a white sauce without lumps?

Accepted Answer

Melt 50 g butter, stir in 50 g plain flour and cook it for 1–2 minutes without letting it brown. That's your roux. Take the pan off the heat and add 500 ml of warm milk a splash at a time, beating well after each splash. Once it's smooth, return it to the heat and stir until it boils and thickens. Simmer for a few minutes so it doesn't taste floury. If it does go lumpy, whisk it hard or pass it through a sieve, and no one will ever know. Add cheese and you have a mornay sauce.

Question 22

How do I cut a mango?

Accepted Answer

Stand the mango on its end and slice down either side of the flat stone, keeping close to it, so you get two 'cheeks'. Score the flesh of each cheek in a criss-cross without cutting through the skin. Then push the skin up from underneath so the cubes pop out, and slice them off. Trim the rest of the flesh from around the stone. That part is the cook's reward.

Question 23

How do I cook asparagus?

Accepted Answer

Bend each spear and it will snap where the woody end starts. Boil or steam the spears for 3–5 minutes, depending on how thick they are, until the tip of a knife slides in easily. Or roast them with olive oil at 200°C (gas mark 6) for about 10 minutes. Serve with melted butter or hollandaise. British asparagus is in season from late April to June. That's when it's at its best and cheapest.

Question 24

How do I steam broccoli?

Accepted Answer

Cut the head into even florets and peel and slice the stalk too, because it's delicious. Steam the broccoli over boiling water, with the lid on, for 4–5 minutes until it's bright green and just tender. If you don't have a steamer, use a colander over a pan with a lid on top. Season it, add a squeeze of lemon and some butter or olive oil, and serve it straight away.

Question 25

How do I cook the perfect steak?

Accepted Answer

Take the steak out of the fridge 30 minutes before cooking. Pat it dry, then oil and season the meat rather than the pan. Use a heavy pan, smoking hot. For a 2 cm steak, cook 2 minutes a side for rare, 3 for medium-rare and 4 for medium, turning every minute if you like an even crust. On a probe that's about 50°C for rare, 55°C for medium-rare and 60°C for medium. Rest the steak for 5 minutes, then spoon the pan juices over it.

Question 26

How do I know when chicken is cooked?

Accepted Answer

Chicken must be cooked all the way through. Cut into the thickest part (on a whole bird, that's between the leg and the breast). It should be steaming hot, with no pink meat, and the juices should run clear. With a probe, the meat should reach 70°C and stay there for 2 minutes, or 75°C for 30 seconds. As a guide, the FSA times a whole chicken at 180°C (160°C fan, 350°F, gas mark 4) for 45 minutes per kg plus 20 minutes.

Question 27

How long should I rest meat after cooking?

Accepted Answer

Rest a steak for about 5 minutes. Give a roast chicken or a joint 15–30 minutes, and a big turkey 30–60 minutes. Cover it loosely with foil, because if you wrap it tightly it steams. The juices settle back into the meat, so less ends up on the board. The meat keeps cooking a little as it rests, so take a joint out a few degrees before your target temperature.

Question 28

How long do I roast a joint of beef?

Accepted Answer

Bring the joint to room temperature for an hour and season it well. Start it at 220°C (200°C fan, 425°F, gas mark 7) for 20 minutes, then turn down to 180°C (160°C fan, gas mark 4). After that, allow about 15 minutes per 500 g for rare or 20 minutes for medium. A probe thermometer is best: 50°C in the centre for rare, 55°C for medium-rare and 60°C for medium. Rest it for 20–30 minutes while the Yorkshires cook.

Question 29

How do I know when fish is cooked?

Accepted Answer

The flesh turns from glassy to opaque and flakes easily when you press it with a fork. Prawns and scallops go firm and opaque. Fish cooks fast: a 2–3 cm fillet of halibut or turbot needs about 8–10 minutes at 200°C (gas mark 6), and fresh sardines need only 2–3 minutes a side under a hot grill. Take the fish off the heat a moment early, because it carries on cooking. Halibut with a spoonful of hollandaise is one of my all-time favourites.

Question 30

How do I clean and cook mussels or clams?

Accepted Answer

Cook them on the day you buy them, and keep them cold until then. Scrub the shells and pull off any beards. Throw away any with cracked shells, and any open ones that don't close when you tap them. Steam them in a covered pan with a splash of wine, garlic and parsley for 3–5 minutes, shaking the pan, until the shells open. Throw away any that stay shut. Clams cooked this way, tossed with linguine and plenty of parsley, make my signature vongole.

Question 31

Why did my cake sink in the middle?

Accepted Answer

The usual causes are too much raising agent, opening the oven door too early, or an oven that's too cool. A cake that came out underbaked will sink as well. Weigh carefully and use level spoonfuls. Don't add extra baking powder to self-raising flour unless the recipe asks for it. Keep the door shut for the first 20 minutes. A cake is done when a skewer comes out clean and the top springs back when you press it. An oven thermometer often solves the mystery.

Question 32

What's the difference between baking powder and bicarbonate of soda?

Accepted Answer

Bicarbonate of soda is an alkali. It needs an acid to work, such as buttermilk, yoghurt, lemon juice or treacle. Baking powder is bicarbonate of soda with the acid already added (usually cream of tartar), so it only needs liquid. Bicarb is 3–4 times stronger, so they don't swap spoon for spoon. Too much bicarb tastes soapy. Irish soda bread is the classic bicarb bake: buttermilk does the work.

Question 33

How do I turn plain flour into self-raising?

Accepted Answer

Add about 2 level teaspoons of baking powder to every 150 g of plain flour, which is roughly 1 teaspoon per 100 g. Sift them together twice so the baking powder is evenly spread. It's handy for sponges and scones. For bread, pastry and Yorkshire puddings, stick with plain flour.

Question 34

Can I use self-raising flour instead of plain?

Accepted Answer

Only if the recipe has no other raising agent. If it already calls for baking powder or bicarb, self-raising flour gives you too much lift: the cake rises fast and then collapses. And you can't just leave the baking powder out, because the amounts rarely match. For pastry, sauces and gravy, self-raising flour gives an odd, spongy result, so keep a bag of plain flour in the cupboard.

Question 35

Why didn't my cake rise?

Accepted Answer

The usual culprits are old baking powder (replace it every 6 months or so), cold ingredients that won't cream properly, or an oven that wasn't hot enough when the cake went in. Overmixing once the flour is in knocks the air out. So does leaving the batter to stand before baking. Cream the butter and sugar until pale and fluffy, fold the flour in gently, and get the tin into a preheated oven straight away.

Question 36

Is it safe to reheat rice?

Accepted Answer

Yes, if you handle it right. Uncooked rice can carry spores of Bacillus cereus, which survive cooking. If cooked rice sits around warm, the bacteria grow and make toxins that reheating won't destroy. So cool leftover rice quickly, ideally within 1 hour; spreading it on a tray helps. Keep it in the fridge and eat it within 24 hours. Reheat it only once, until it's steaming hot all the way through. Never leave rice to cool in the pan or the rice cooker.

Question 37

How long do leftovers last in the fridge?

Accepted Answer

The FSA's rule is to cool cooked food and get it into the fridge within 1–2 hours, then eat it within 2 days (48 hours) or freeze it. Your fridge should be between 0°C and 5°C. A fridge thermometer is a cheap way to check. Dividing food into smaller containers helps it cool quickly. When you reheat leftovers, make them steaming hot right through, and reheat them only once.

Question 38

Can I refreeze meat that has been defrosted?

Accepted Answer

Don't refreeze raw meat once it has thawed. Keep it in the fridge and use it within 24 hours. You can, however, cook it and then freeze the cooked dish. So defrosted mince can become a bolognese for the freezer. Just remember that you can only reheat it once after that. Freezing pauses bacteria rather than killing them, so labelling and dating your freezer bags really pays off.

Question 39

Is it OK to defrost meat on the kitchen worktop?

Accepted Answer

No. On the worktop, the outside warms into the 'danger zone' (8–63°C) while the middle is still frozen. Defrost meat in the fridge overnight, in a container that catches the drips, on the bottom shelf. If you're in a hurry, use the microwave's defrost setting and cook the meat straight away. Make sure it has thawed right through to the middle before cooking, especially poultry and big joints.

Question 40

How long can cooked food be left out?

Accepted Answer

Not long. Cool cooked food and get it into the fridge within 1–2 hours. Chilled food such as cold meats, salads and desserts shouldn't sit out for more than 4 hours in total, for example on a buffet table. Between 8°C and 63°C bacteria multiply fast, and some of the toxins they make aren't destroyed by reheating. If food has been out all night, throw it away. It's not worth it.

Question 41

Should I wash raw chicken or turkey before cooking?

Accepted Answer

No. Washing raw poultry doesn't make it any safer. It splashes bacteria such as campylobacter onto your sink, worktop, clothes and nearby food. Proper cooking kills the bacteria. If you want a crisp skin, pat the bird dry with kitchen paper and bin the paper. Then wash your hands, the board and your knives in hot soapy water.

Question 42

How do I season a cast-iron pan?

Accepted Answer

Wash the pan and dry it completely on the hob. Rub a very thin layer of vegetable oil over it, inside and out, then wipe off as much as you can, so it looks almost dry. Bake it upside down at 230°C (210°C fan, 450°F, gas mark 8) for an hour, then let it cool in the oven. Do this 2–3 times. After that, simply cooking in it builds the seasoning. Fry bacon and roast potatoes in it, and keep tomato sauces for another pan until the coating is well established.

Question 43

How do I sharpen a kitchen knife?

Accepted Answer

Honing and sharpening are different jobs. A steel straightens the edge: give the knife a few strokes on it every time you cook. Sharpening grinds a new edge, and you'll need to do it every few months. Use a whetstone (a 1000 grit, then a finer one), holding the blade at about 15–20°, or use a good pull-through sharpener. A sharp knife is a safe knife, because it goes where you aim it rather than slipping. Store your knives on a magnetic strip or in a block, not loose in a drawer.

Question 44

How do I look after a non-stick pan?

Accepted Answer

Use low to medium heat, and never heat the pan empty on full. Use wooden or silicone tools, not metal. Let the pan cool before washing it by hand with a soft sponge; most coatings don't last in the dishwasher. If you stack your pans, put kitchen paper between them. When the coating is badly scratched or starts flaking, replace the pan. Keep non-stick for eggs and fish, and use steel or cast iron for searing.

Question 45

How do I clean a cast-iron pan?

Accepted Answer

Clean it while it's still warm, with hot water and a brush or scraper. A drop of washing-up liquid won't harm a well-seasoned pan. For stuck-on bits, scrub them with coarse salt and a little oil. Never leave the pan to soak, and don't put it in the dishwasher. Dry it on the hob straight away and wipe it with a few drops of oil. If it ever rusts, scrub the rust off and season it again.

Question 46

Which kitchen knives do I really need?

Accepted Answer

Three good knives beat a block of twelve. You need a 20 cm chef's knife for almost everything, a small paring knife for peeling and fiddly jobs, and a serrated bread knife, which also slices tomatoes well. Hold a knife before you buy it if you can: it should feel balanced and comfortable in your hand. Add a filleting or boning knife later if you cook a lot of fish or meat.

Question 47

How long does wine last once opened?

Accepted Answer

Push the cork or cap back in and keep the bottle in the fridge, even if it's red. Most whites and rosés stay fresh for 2–3 days. Fuller whites and most reds last 3–5 days; take a red out 30 minutes before you pour it. Sparkling wine with a proper stopper keeps 1–3 days. Fortified wines such as port and sherry keep longer; tawny port lasts a few weeks. If the wine smells of vinegar or tastes flat, cook with it instead: a splash makes a pan sauce.

Question 48

What temperature should I serve red and white wine?

Accepted Answer

Serve sparkling wine well chilled, at 6–10°C. Whites and rosés are best at 8–12°C: take them out of the fridge 15–20 minutes before pouring, because very cold wine tastes of nothing. Light reds such as Pinot Noir and Beaujolais are lovely slightly cool, at 12–14°C. Fuller reds are best at 15–18°C, which is cooler than most centrally heated rooms. So 20 minutes in the fridge before dinner often improves them.

Question 49

What wine goes with turkey and Christmas dinner?

Accepted Answer

Christmas dinner brings lean meat together with sweet trimmings like cranberry, carrots and stuffing, so pick a soft, fruity red without heavy tannin. Grenache (Côtes du Rhône, Spanish garnacha), Pinot Noir or a good Beaujolais such as Fleurie all work. If you prefer white, try a medium-bodied Chardonnay, Viognier or a dry Riesling. Champagne or another dry sparkling wine is surprisingly good with the whole meal. Save the big, tannic reds for the beef. And put jugs of water on the table: it's a long lunch.

Question 50

Should I decant wine?

Accepted Answer

Most everyday wines don't need decanting. Just pour and give the glass a swirl. Decanting helps in two cases. Older reds and vintage port often have sediment: stand the bottle upright for a day, then pour slowly off the deposit. Young, tannic reds such as Nebbiolo, Syrah or Cabernet soften after 30–60 minutes in a jug or decanter. If you're unsure, taste the wine straight away, and again after half an hour.

Question 51

Can I drink red wine with fish?

Accepted Answer

Yes, if you choose well. Tannin and oily fish can taste metallic together, so pick a light, low-tannin red such as Pinot Noir or Gamay. These go well with salmon, tuna or fish in a red-wine sauce. For delicate white fish, white is still the winner. I like a white Burgundy (Chardonnay) with halibut or turbot and hollandaise. Crisp Muscadet suits sardines, mussels and my linguine vongole.

Question 52

What wine goes with steak?

Accepted Answer

Steak can take a red with some grip, because the fat and protein soften the tannin. Malbec is the classic match, especially with chargrilled rump or rib-eye. Cabernet Sauvignon, Syrah/Shiraz and Tempranillo are good too. With a peppercorn sauce, a peppery Syrah is a treat. For a leaner fillet, a softer Merlot or Pinot Noir lets the meat shine.

Question 53

What can I use instead of wine in a recipe?

Accepted Answer

Wine adds acidity and depth, so replace both. For white wine, use the same amount of chicken or vegetable stock with a squeeze of lemon or a teaspoon of white wine vinegar. For red wine, use beef or vegetable stock with a little red wine vinegar, or a splash of unsweetened red grape juice and a dash of balsamic. A spoonful of tomato purée adds depth to stews. Taste at the end and adjust.

Question 54

Does the alcohol cook off when you cook with wine?

Accepted Answer

Not as much as people think. According to USDA figures, a dish simmered or baked for 15 minutes still keeps about 40% of its alcohol. After an hour it keeps about 25%, and after 2½ hours about 5%. Flaming leaves about 75%. So a long-cooked stew has very little alcohol left, but a quick pan sauce, a trifle or a flambéed pudding still has plenty. Bear that in mind for children, drivers and anyone avoiding alcohol.

Question 55

How many glasses and units are in a bottle of wine?

Accepted Answer

A standard 75 cl bottle holds six 125 ml glasses or four 175 ml glasses. At 13% alcohol, the bottle is about 9.8 units, and a 175 ml glass is about 2.3 units. Stronger wines contain more units. The UK guideline is no more than 14 units a week, spread over 3 or more days, with some drink-free days. Buy small glasses, and always have a good non-alcoholic option on the table.

Question 56

What does "dry" mean on a wine label?

Accepted Answer

Dry means there's little or no sugar left after fermentation. It doesn't mean the wine is sour or tannic. A dry wine can still taste fruity: think of a ripe Sauvignon Blanc. Off-dry or medium means there's a touch of sweetness. Some labels give you clues. German Riesling marked Trocken is dry. Loire Chenin Blanc (Vouvray) comes as sec (dry), demi-sec (medium) and moelleux (sweet). A touch of sweetness is brilliant with spicy food.

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