Table Mountain Tafelberg Cape town, South Africa |
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The exhilarating ascent of Cape Town's Table Mountain is a must for any visitor and provides breathtaking views over the city and its beaches. The panorama stretches from Table Bay to False Bay and around the mountain to the Hout Bay Valley and Kommetjie. On a clear day one has a magnificent view across the Cape Flats to the Hottentots Holland Mountains.
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| Tafelspitz | Viennese | boiled beef, a Viennese specialty, served mostli with roesti and horseradish | ||||||||||||||
| Tafelwein | (wine) | Germany: table wine, description for a low quality qualification, however some wine makers in fighting Germany's bureaucratic wine laws content themselves producing Tafelweine or Landweine which an excellent quality. | ||||||||||||||
| Tagliatelli | fettucine from Northern Italy | |||||||||||||||
| Tannin | (wine) | Tannins in grape skins and seeds (the latter being especially harsh) tend to be more noticeable in red wines, which are fermented while in contact with the skins and seeds. tannins are harsh, bitter compounds in young wines. Modern winemakers take great care to minimize undesirable tannins from seeds by crushing grapes gently to extract their juice. Tannins can also be introduced through oak barrels, and are very important for ageing of red wines. Tannins play an important role in preventing oxidation in aging wine and appear make up a major portion of the sediment in red wine. | ||||||||||||||
| Tapas | Spain, variety of appetizers | |||||||||||||||
| Tapenade | Specialty of Provence, dip of black olives, anchovies, capers, olive oil, garlic and lemon juice pounded on a thick past | |||||||||||||||
| Tatare | finely chopped raw beef with raw egg and spices | |||||||||||||||
| Tawny Port | (wine) | Portugal: though prolonged periods of ageing Port wine in wood result ina much paler, tawny-colored style, with a blend of older ports, the average age of these wines is indicated at the bottle | ||||||||||||||
| temper | to stabilize chocolate through a process of melting and cooling, keeps its shine and brittle |
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| Tempranillo | ![]() |
Tempranillo is a variety of black grape widely grown to make full-bodied red wines in Spain. It is the main grape used in Rioja, and is often referred to as Spain's "noble grape". Its name is the diminutive of the Spanish temprano ("early"), a reference to the fact that it ripens several weeks earlier than most Spanish red grapes. Tempranillo wines can be consumed young, but the most expensive ones are aged for several years in oak barrels. The wines are ruby red in colour, with aromas and flavors of berries, plum, tobacco, vanilla, leather and herb. (Wikipedia) |
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| Tempura | vegetables, shrimp fish etc. coated in a light batter and deep fried | |||||||||||||||
| Terrine | mixture of chooped meat, fish or vegetable and seasonings, placed in earthenware container (terrine), sliced and served with cornichons | |||||||||||||||
| Terroir | (wine) | France: it refers to soi, bedrock, exposure to sun and wind, water etc. which influence the ripening grapes, and thus the quality of the wine | ||||||||||||||
| Tessin, Ticino | Swiss wine region |
The very favourable mild Mediterranean climate of the Ticino with more than 2,000 hours of sunshine and 1,800 mm rain per year - much more than in the northern regions - provides excellent conditions for the ripening of the grapes. The major production is Merlot, imported from France (Bordeaux)at the end of the 19th century. The soil is mainly crystalline, consisting of gneiss and granite, light and sandy; . I the Mendrisio region, the ground contains high quanitities of calcium. Many small vinyard owners take care of the wine in their spare time. They normally do not harvest on their own, but sell the grapes to the cooperatives. |
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| Texture | (wine) | describes how the wine feels in the mouth (silky, rounded, smooth) and is more specific than body, which describes the general impact of the wine | ||||||||||||||
Texas wine region
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The pioneering spirit of Texas is especially apparent in Texan vintners. From the area around Dallas in the northeast to the western plains and the Hill Country of the south, growers and vintners are dedicated to the cultivation and production of high-quality grapes and wines. The efforts of these pioneering winegrowers have made the Texas wine industry the fifth largest in the United States. Texans have embraced their homegrown wineries and consume the vast majority of their production |
Winemaking in Texas dates back to the 1650s, when Franciscan priests began producing sacramental wines from local grape varieties. The quality of their wines convinced others to plant vineyards, and the Texas wine region was born. During the second half of the 19th century, German immigrants in the Hill Country discovered the mustang grape, still produced today, and ushered in the golden era of Texas winemaking, which ended with Prohibition. It was not until the 1970s and '80s that the modern Texas industry was born. Today, it is thriving, with over 200 commercial vineyard and nearly 50 wineries in six defined viticultural areas producing nearly 1.5 million gallons of wine annually. The leading varieties in Texas are Cabernet Sauvignon, Chardonnay, Merlot, Sauvignon Blanc and Chenin Blanc, but high-quality Cabernet Franc, Pinot Noir, Zinfandel, Sangiovese, and Viognier are also produced. Because Texas wine regions enjoy generally warm climates and alkaline soils, Texas wines have the rich fruit flavors reminiscent of California wines balanced by the acidity and structure typical of French wines. |
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| Tex-Mex | style of cooking, incorporating boith Texan and Mexican components | |||||||||||||||
| Timbale | a savory pie, traditionally made of meat or vegetables and cooked in a mold (timbale) | |||||||||||||||
| toasty | (wine) | Tasting term: smelling or tasting of toast: it may reflect toasting of barrels (when they are made around open fire, the flames altering the physical and chemical composition of the surface of the wood and thus giving specialflavors to the wine. | ||||||||||||||
Toni Fritsch was one of Rudi's best friends
He scored two goals when Austria defeated England 3-2 in London's Wembley stadium in 1965, from which his nickname "Wembley-Toni" is derived. This was only the third time for a continental team to beat England at home |
Wikipedia:
Toni Fritsch started to play soccer at an early age and joined the Austrian record titleholder Rapid Vienna at the age of 13. After six seasons, he was admitted to the club's first league team and played his first professional game in fall 1964. During his time there, he played 123 games for Rapid, scoring 15 goals. The team won the Austria championship three times and the Austrian cup twice . He was described as a small, but extremely fast striker. Toni played for the Austrian national soccer team nine times. |
American football In 1971 Landry, coach of theDallas cowboys, went to Europe looking for strong-legged soccer players. The first city he went to was Vienna, and the first player he tried was Toni Fritsch. Though hardly speaking any English at all, Fritsch decided to take a chance. He accepted the offer, moved to the US and joined the NFL team as a place kicker. In 1972, he won the Super Bowl with his team, and remains the only Austrian having done so. In 1976 , he switched to the San Diego Chargers, and later he played for the Houston Oilers , the New Orleans Saints and the USFL's Houston Gamblers. In 1980, he was voted into the Pro Bowl. He scored 758 points in 125 games during his 11-year NFL career, among those 317 for Dallas. His NFL record of having kicked a field goal in 13 straight playoff games has been beaten 2007. Even though Fritsch worked for his former Austrian football (soccer) club Rapid Vienna, he remained a resident of Houston throughout the rest of his life. OnSeptember 15, 2005 Toni Fritsch suddenly collapsed on a Vienna street and died of a heart failure at the age of 60. |
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Topfen Quark |
Austrian German |
white cheese, cottage cheese | ||||||||||||||
| Tortilla | Mexican: thin flat pancake from cornmeal in Spain it refers to an omelette of eggs, potatoes and onions |
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| Tourtiere | French canadian meat pie, of ground meat (pork), onions and seasonings in a pastry crust | |||||||||||||||
| Trebbiano | ![]() |
the grape variety is of Etruscan origin. Trebbiano Toscano, perhaps the most important of the many "Trebbiani", already cited Pliny the Elder, as "Trebulanum", perhaps owes its name to the site of the same name of ancient Etruria, near Luni, at the border between Liguria and Tuscany or the Trebbia River of the Piacentini Hills. This is among the most widely grown grape varieties at the national level even if it finds chiefly grown in Tuscany, Lazio and Umbria
Among many other wines the famous Frascati is made from Trebbiano, Greco and Malvasia grapes. You find varieties of this grape in the whole world, it is also a great wine to make brandy and cognac. |
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| Tzatziki | Greek sauce, made from yogurt, diced cucumbers and garlic | |||||||||||||||
| Trocken | (wine) | Germany: these wines are fermented until dry, with less than 9 g/L of rsidual sugar in the final wine | ||||||||||||||
| Trout from Idaho | one of Rudi's Favorites: | Whole Rainbow trout (without head and back bone), fresh from Idaho, lightly breaded and pan fried | ||||||||||||||
| Trockenbeerenauslese | (wine) | Germany, Austria: the highest sweet Praedikat category (Dry berry selection) with selected grapes affected by noble rot | ||||||||||||||
Tuscany
The two major cities are Florence and Siena |
see more: Italian wine regions |
One of the best known and oldest estates is Marquese Frescobaldi. Rudi Lechner's features Le Volte from their "Super Tuscan Wine" estate: Ornellaia in Bolgheri. These wines were (and are) some of the finest wines ever made in Italy
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