A soured cream similar to crème fraîche, but much heavier and thicker with usually 36% to 42 % milkfat or even higher, and more sour in flavour than crème fraîche. It has good cooking properties as it does not curdle when added to hot foods.
A grape variety used for some light red or rosé wines. Because of confusion between Tokay of Hungary, Tocai friulano or Italy and Tokay d'Alsace of France, the EU has called for a renaming of the wines produced from the French and Italian grapes. Serious wine drinkers would always know the difference between the Hungarian and the Italian and French wines, and non-serious wine drinkers wouldn’t really be bothered, so this was all rather pointless.
A grape variety used for some light red or rosé wines. Because of confusion between Tokay of Hungary, Tocai friulano or Italy and Tokay d'Alsace of France, the EU has called for a renaming of the wines produced from the French and Italian grapes. Serious wine drinkers would always know the difference between the Hungarian and the Italian and French wines, and non-serious wine drinkers wouldn’t really be bothered, so this was all rather pointless.
