http://catavino.disqus.com/Spanish Wine, Portuguese Wine, their foods, and culturesenTue, 07 Oct 2008 15:34:42 -0000http://www.catavino.net/portugal/the-art-and-culture-of-portugal%e2%80%99s-pastry-industry-a-history-influenced-by-wine/#comment-2922428Like I said you are correct, I'm just trying to make clear what is happening to the less geeky readers. Thanks for the exact definition. That said, maybe a better way to say it for all to understand, "Making it clear and pretty!" :)ryanopazTue, 07 Oct 2008 15:34:42 -0000http://www.catavino.net/portugal/the-art-and-culture-of-portugal%e2%80%99s-pastry-industry-a-history-influenced-by-wine/#comment-2921478Ryan, yes and no. I do not want to be too technical, but filtering removes solids, while fining removes "solids-to-be", which are colloidal proteins, "kind of" dissolved in wine, that can make wine looking cloudy in the future. After fining the wine has to be either filtered, or, at least, decanted.<br><br>Greetings!Andrzej DaszkiewiczTue, 07 Oct 2008 14:29:40 -0000http://www.catavino.net/portugal/the-art-and-culture-of-portugal%e2%80%99s-pastry-industry-a-history-influenced-by-wine/#comment-2915504Andrzej -- Good point, Fining is correct, though I guess it could be viewed as filtering without the filter! :)ryanopazTue, 07 Oct 2008 06:35:23 -0000http://www.catavino.net/portugal/the-art-and-culture-of-portugal%e2%80%99s-pastry-industry-a-history-influenced-by-wine/#comment-2893256Mmmm, wonderful Portugese pastries, pretty dangerous at the same time, but who cares :-) One correction though, egg whites are used not for filtering, but for fining wines.<br><br>Greetings!Andrzej DaszkiewiczMon, 06 Oct 2008 11:01:28 -0000http://www.catavino.net/portugal/the-art-and-culture-of-portugal%e2%80%99s-pastry-industry-a-history-influenced-by-wine/#comment-2839944napoleoes? I always see those referred to as mil feuilles (thousand leaves), but lots of things have multiple names in Portugal, including grapes. also worth noting that the convents and monastaries produced a lot of wine; also using the egg white fining process.<br><br>i'm hungry now too.troySat, 04 Oct 2008 12:08:09 -0000http://www.catavino.net/portugal/the-art-and-culture-of-portugal%e2%80%99s-pastry-industry-a-history-influenced-by-wine/#comment-2753661This post made me incredibly hungry. Time for lunch, I suppose.LindsTue, 30 Sep 2008 13:41:16 -0000http://www.catavino.net/portugal/the-art-and-culture-of-portugal%e2%80%99s-pastry-industry-a-history-influenced-by-wine/#comment-2733021Oh man, meat filled pastries are the best. My grandparents are Ukrainian, but they moved to Brazil and my Dad grew up there for 13 years before coming to America. I would always look forwarding to visiting my grandma because she always had a meat pastry cooking; my favorite were her beef pastels.<br><br>Thanks for invoking the memories once more.DylanMon, 29 Sep 2008 12:10:33 -0000http://www.catavino.net/portugal/the-art-and-culture-of-portugal%e2%80%99s-pastry-industry-a-history-influenced-by-wine/#comment-2730229Ok! That's an excellent article you got here. It's lunch time but I would really go for some Pastéis de Nata... nham nham...José EduardoMon, 29 Sep 2008 08:04:56 -0000