Does one of the readers have an idea of the Spanish name of what
is called "gyropalette" in French? These are large metal baskets
used for the riddling of Cava bottles, the Spanish sparkler
produced by méthode traditionelle.

Thank you in advance,

M.

Michael Pronay wrote:
Does one of the readers have an idea of the Spanish name of what
is called "gyropalette" in French? These are large metal baskets
used for the riddling of Cava bottles, the Spanish sparkler
produced by méthode traditionelle.

http://www.winesense.co.za/wineshop/...ine.php?&cf=89,
gives:

" Gyropalette (Fr.) Girasol (Sp.): Machine used to reproduce the effect
of riddling bottles of champagne or sparkling wine. The gyropalette
achieves this within days, compared to several weeks for manual
riddling."

You may view a picture of the gyropalette/Girasol at:
http://www.lodgephoto.com/galleries/...ies/freixenet/
..

cwdjrxyz wrote:

" Gyropalette (Fr.) Girasol (Sp.): Machine used to reproduce the effect
of riddling bottles of champagne or sparkling wine. The gyropalette
achieves this within days, compared to several weeks for manual
riddling."

How poetic: a sunflower! I'm surprised that the French name is so
utilitarian in contrast.

Mark Lipton

Mark Lipton wrote:
cwdjrxyz wrote:

" Gyropalette (Fr.) Girasol (Sp.): Machine used to reproduce the effect
of riddling bottles of champagne or sparkling wine. The gyropalette
achieves this within days, compared to several weeks for manual
riddling."

How poetic: a sunflower! I'm surprised that the French name is so
utilitarian in contrast.

Perhaps the French name was a translation from German :-). A French
poet from the 1800s likely would have come up with a much more
colorful, and perhaps suggestive, name. I recall in college when I
first saw the word "strassenbahnhaltestelle" which means street car
stop in English. This word built up from a few smaller words is quite
descriptive. However this method of building large words in German does
not always work as expected. I once did not know the German workd for
roast beef. Since I knew kalbsbratten was used for veal roast, I
guessed that kuhbratten would be right for beef roast. This sounded
very funny to a German student I said it to, and before all was over,
the head of the German department, a German-born and educated math
professor, and many German students asked me if I had had any good
kuhbratten recently.

On 23 Oct 2006 12:02:45 -0700, "cwdjrxyz"
wrote:


Mark Lipton wrote:
cwdjrxyz wrote:

" Gyropalette (Fr.) Girasol (Sp.): Machine used to reproduce the effect
of riddling bottles of champagne or sparkling wine. The gyropalette
achieves this within days, compared to several weeks for manual
riddling."

How poetic: a sunflower! I'm surprised that the French name is so
utilitarian in contrast.

Perhaps the French name was a translation from German :-). A French
poet from the 1800s likely would have come up with a much more
colorful, and perhaps suggestive, name. I recall in college when I
first saw the word "strassenbahnhaltestelle" which means street car
stop in English. This word built up from a few smaller words is quite
descriptive. However this method of building large words in German does
not always work as expected. I once did not know the German workd for
roast beef. Since I knew kalbsbratten was used for veal roast, I
guessed that kuhbratten would be right for beef roast. This sounded
very funny to a German student I said it to, and before all was over,
the head of the German department, a German-born and educated math
professor, and many German students asked me if I had had any good
kuhbratten recently.

Which brings to mind when mein Frau went to the local metzgerei to
purchase some "sweetbreads"--She literally translated it as süß brot.
It got her a strange look from the butcher, but he'd dealt with enough
Americans that he finally figured out what she wanted.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

Which brings to mind when mein Frau went to the local metzgerei to
purchase some "sweetbreads"--She literally translated it as süß brot.

I have to ask... what pairs with sweetbreads? I imagine a dry sparkling
or Sauvignon Blanc... have to admit I've never ventured there. About
the closest I ever came to eating random animal organs was downing a
plate of haggis on a trip through Scotland. Paired nicely with a
14-year Highland single malt... and a second glass to make me forget
what I'd just consumed.

David

"cwdjrxyz" wrote:

" Gyropalette (Fr.) Girasol (Sp.): Machine used to reproduce
the effect of riddling bottles of champagne or sparkling wine.
The gyropalette achieves this within days, compared to several
weeks for manual riddling."

How poetic: a sunflower! I'm surprised that the French name is
so utilitarian in contrast.

Perhaps the French name was a translation from German :-).

Certainly not, since they copied (and mechanized) the spanish
riddling basket models.

A French poet from the 1800s likely would have come up with a
much more colorful, and perhaps suggestive, name. I recall in
college when I first saw the word "strassenbahnhaltestelle"
which means street car stop in English.

"Street car stop place", to be exact.

This word built up from a few smaller words is quite
descriptive. However this method of building large words
in German does not always work as expected. I once did not
know the German workd for roast beef.

"Roastbeef" is very well understood - and used - in German.

Since I knew kalbsbratten

Kalbsbraten.

was used for veal roast, I guessed that kuhbratten would be
right for beef roast. This sounded very funny to a German
student I said it to, and before all was over, the head of the
German department, a German-born and educated math professor,
and many German students asked me if I had had any good
kuhbratten recently.

Note that "Rinderbraten" (northern Germany) or "Rindsbraten"
(Southern Germany and Austria) is not the same as "Roastbeef".
The latter comes from the grill and is always cooked medium,
while Rindsbraten comes out of the oven and is normally very
well done.

M.

"cwdjrxyz" wrote:

Does one of the readers have an idea of the Spanish name of
what is called "gyropalette" in French? These are large metal
baskets used for the riddling of Cava bottles, the Spanish
sparkler produced by méthode traditionelle.

http://www.winesense.co.za/wineshop/...arn.azofwine.p
hp?&cf=89, gives:

" Gyropalette (Fr.) Girasol (Sp.): Machine used to reproduce the
effect of riddling bottles of champagne or sparkling wine. The
gyropalette achieves this within days, compared to several weeks
for manual riddling."

You may view a picture of the gyropalette/Girasol at:
http://www.lodgephoto.com/galleries/.../cavawineries/
freixenet/ .

Thank you. These models, however, are not was I was looking for,
they are already mechanized, while their predecessors were moved
1/8 of a turn by two men jumping on the side.

M.

On 23 Oct 2006 23:09:50 -0700, "Dave" wrote:

Which brings to mind when mein Frau went to the local metzgerei to
purchase some "sweetbreads"--She literally translated it as süß brot.

I have to ask... what pairs with sweetbreads? I imagine a dry sparkling
or Sauvignon Blanc... have to admit I've never ventured there. About
the closest I ever came to eating random animal organs was downing a
plate of haggis on a trip through Scotland. Paired nicely with a
14-year Highland single malt... and a second glass to make me forget
what I'd just consumed.

David

I view sweetbreads as an underappreciated delicacy, often with the
grace of foie gras but neither the extreme cost nor the popularity.
They do offer the same deleterious health aspects.

I've found them offered a lot of different ways, varying from creamy
sauce (think alfredo, here) to spicy white (sort of paperkash) to
brown with mushrooms (jaegerschnitzel concept) to burgundy or port
wine sauce.

Like so many things, the sauce sort of determines the wine. I've had
sweetbreads with Chardonnay, SB, Reisling, Shiraz, Zin and PN. Don't
know that I've ever been disappointed--except once last summer in an
upscale Mexican restaurant in San Antonio where the sweetbreads
presentation was a disaster.

I wouldn't compare sweetbreads to haggis, even in that instance. I'll
also note that I had a great chicken casserole dish at Bocuse outside
Lyon presented in a pig's bladder--well rinsed, I presume.


Ed Rasimus
Fighter Pilot (USAF-Ret)
"When Thunder Rolled"
www.thunderchief.org
www.thundertales.blogspot.com

Michael Pronay wrote:
"cwdjrxyz" wrote:

Does one of the readers have an idea of the Spanish name of
what is called "gyropalette" in French? These are large metal
baskets used for the riddling of Cava bottles, the Spanish
sparkler produced by méthode traditionelle.

http://www.winesense.co.za/wineshop/...arn.azofwine.p
hp?&cf=89, gives:

" Gyropalette (Fr.) Girasol (Sp.): Machine used to reproduce the
effect of riddling bottles of champagne or sparkling wine. The
gyropalette achieves this within days, compared to several weeks
for manual riddling."

You may view a picture of the gyropalette/Girasol at:
http://www.lodgephoto.com/galleries/.../cavawineries/
freixenet/ .

Thank you. These models, however, are not was I was looking for,
they are already mechanized, while their predecessors were moved
1/8 of a turn by two men jumping on the side.

A site at http://www.geocities.com/lu_2010/spain.html describes the old
mechanical and new automated girasol methods in a bit more detail. It
includes:

"Once the cuvee has been finalised Triage takes place: the wine is
bottled along with a measure of yeast and cane sugar, and sealed with a
crown cap. Inside the crown cap is a small plastic cup, with its open
end facing into the bottle. This is what will contain the sediment once
the wine is ready for disgorgement.
The wine then goes into stare in steel cages which are racked one above
the other by fork-lift truck, with the bottles in a horizontal
position.

When the time comes for Removido (Remuage - tipping the sediment down
into the cap) the cages ape removed and attached to a Girasol. It was
the Cava industry which invented the Girasol ('sunflower') method of
removido, in which a whole pallet of wine can be turned through a
sector of a circle each day by two men. The old method was to have
'removideros' turning the bottles individually by hand in pupitres, and
this is still done in some ofthe smaller houses. The big shippers,
however, have introduced a new version ofthe Girasol which takes up
rather less room than its predecessor. It looks like a rocking- chair
base on to which the cage full of bottles is locked The whole thing is
then rocked from one side to the other once each day until the sediment
has completed its descent.

Deguelle disgorgement) is fully automatic, with pallet-layers of
bottles going neck-down into freezer-baths filled with salt water at
about -100C. After 10 minutes or so the necks are frozen, and a
computer-controlled system removes cap and sediment, extracts a little
wine, mixes it with the licor de expedicion and then tops the bottle
up, corks, cages, capsules, washes, labels and packs it in cardboard
boxes for shipment."

In case you read Dutch, another site of interest is:
http://www.vinos-de-espana.nl/?Pageid=123

A short description in English is at:
http://spanishwine.wholesaleonlinewe...anish_wine.htm
..

Since both girasol and cava are very common Spanish words, searching
Spanish sites is rather difficult, as most references turned up concern
cellars, restaurants, sunflowers, etc. Google turns up an extremely
long list of mostly unrelated subjects..

"cwdjrxyz" wrote:

Since both girasol and cava are very common Spanish words,
searching Spanish sites is rather difficult, as most references
turned up concern cellars, restaurants, sunflowers, etc. Google
turns up an extremely long list of mostly unrelated subjects.

Well, in fact I was looking for a picture of the older girasol
type (I know how the process works), but a picture search with
"girasol cava" didn't bring anything valuable at google.

Thank you anyhow for your help!

M.

"Dave" wrote in news:1161670190.149349.215260
@k70g2000cwa.googlegroups.com:

I have to ask... what pairs with sweetbreads?

It would depend if you mean lamb or veal sweetbreads. I love them simply
grilled over charcoal, with some salt, finely minced garlic and a little
parsil over it. A delicate wine, like an old style red Rioja goes fine IMHO
(be tender with garlic, though), though I could perfectly see a Red
Burgundy.

S