Ask Tulleeho is aimed at harnessing not just Tulleeho's knowledge but also that of the wide network of people in the liquor business we know. These range from senior managers from leading Indian and MNCs, as well as category experts working for these companies, bar owners, representatives of industry associations, bartenders, liquor shop owners, etc. So whether you're trying to locate Blue Curacao in Delhi or you want to know what the hell this Curacao is, you'll find your answer here.
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Category : Drinking Wine
Siddharth: For a Romantic Dinner, which is the ideal wine ?
Tulleeho : Champagne of course! A great vintage champagne (la Grande Dame, Krug Grande Cuvee or Dom Perignon) can accompany you throughout your meal and make your evening an unforgettable experience.
Category : Drinking Wine
Sunaina : How do i take out a crumbly cork? ( And also what if the cork is soft and the wine screw keeps cutting it ) ?
Tulleeho : Crumbly cork comes from two reasons: bad cork quality (on cheap wines) and bad storage of the wine (bottle standing=dry cork). You have to use a good quality cork screw (screwpull is now available in India) and uncork the bottle very gently. But the best thing is to buy good quality wines from a reliable source (which has a proper storage) and you should not have any problem.
Category : Drinking Wine
Andy Chandler : Is it "bad etiquette" to open someone elses Vintage Champagne or should the owner open it ?
Tulleeho : There is nothing like bad etiquette between you and your friends. If the owner wants you to open it, why shouldn't you do it ?
Category : Wine Demystified
Sandeep : How is the bottle of champagne cleaned of its impurities after it undergoes secondary fermentation (within the bottle) ?
Tulleeho : It takes two distinct operations :
1. Riddling : The purpose of which is to bring the sediments in the neck of the bottle as fast as possible. This involves placing the bottles neck down on a "riddling table" and turning them a litlle bit every day. The sediments gather in the neck within 10 to 15 days. This operation can also be done mechanically in big rotating bins called 'Gyropalettes".
2. Disgorging : Once the sediments are in the neck, the crown cap is removed and the first few milliliters of champagne (containing the impurities) are ejected out of the bottle because of the pressure. The cellar worker performing this operation places his thumb quickly over the mouth of the bottle to stop the flow. The bottle is then refilled to it's proper level by adding the "liqueur de dosage" (aged wines added with sugar).
This is also the time at which the desired sugar level in the champagne is adjusted. Disgorging is most of the time nowadays preceded by freezing the neck of the bottle in order to eject an ice cube, rather than liquid.
Category : Wine Demystified
Gwyneth Alphonso : What is degorgement and why is it so important in making champagne ?
Tulleeho : Disgorging is the operation which enables the removal of sediments from the bottle after the second fermentation (prise de mousse). It is important because it allows the consumer to drink clear Champagne without any sediment.
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