Check again for seasoning..
Ever tap into an older bottle of red and find a healthy amount of sediment at the bottom of your glass or along the neck of your bottle?This is also a natural process for the wine — particularly a red wine that was made well and was meant to age.. “During and prior to fermentation, you are extracting tannins and colors from the grape, which becomes part of the liquid,” says O’Brien.
“Over many years, those will end up breaking down.Usually, in some of the greatest wines in the world, especially old Bordeaux and Piedmont reds, you’ll see sediment that settles at the belly of the bottle, depending on how the bottle was stored.Those natural elements that happened way back when the wine was fermented start to separate from the liquid component.”.
This is why a wine that ages will switch from violet and ruby colors to garnet or brick and have a paler intensity.. O’Brien reassures that, from a safety standpoint, a wine with sediment is not a problem to consume, and it can easily be... Sediment isn’t just found in red wine.
Even if a white wine is cold-settled to remove those solids and keep it looking clear and crisp, it’s possible to have sediment.
These particles are known as tartrate crystals, or “wine diamonds,” that sit at the bottom of your bottle or glass..Meanwhile, in a large skillet, heat the olive oil.
Add the shallots, garlic and chile and cook over moderate heat until softened, about 5 minutes.Stir in the chickpeas and stock and bring to a boil.
Add the mustard greens and cook until just wilted, 3 minutes.Ladle into 6 bowls and top with the eggs..