http://disqus.com/people/99ffe7701e4cc592caf9890c4603fc9a/enMon, 09 Mar 2009 22:12:28 -0000http://catavino.disqus.com/the_art_and_culture_of_portugalas_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://catavino.disqus.com/the_art_and_culture_of_portugalas_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://catavino.disqus.com/top_10_portuguese_wines_at_essencia_do_vinho_2009/#comment-7050126Just a simple question: what are the vintages of the winning ports?Andrzej DaszkiewiczMon, 09 Mar 2009 22:12:28 -0000