Wine of the Week

Wine of the Week

What: 2009 Langmeil Barossa ‘Three Gardens’

Info: It’s the time of year for rich, full-bodied reds, and this week that would be the Langmeil Barossa “Three Gardens.” A blend of Shiraz, Mourvedre and Grenache, the 2009 has an understated elegance and a beautiful, silky texture. The fruit is bright with a touch of sweet spice and smooth tannins.

Region: Barossa, Australia

Price: About $18

Style: Rich and full-bodied

What it goes with: Braised lamb shank, prime rib, roasts and stews

Is double trouble?

Q. Is there a rule of thumb when it comes to doubling recipes? What about in baking?

A. For most recipes, you can simply double the ingredients, though many sources recommend using 1 1/2 times the amount of spices when doubling. That includes salt, pepper, curry powder, cinnamon, paprika and garlic powder. With savory recipes, you can adjust the spices or seasonings to your own taste. And for something like whole roast chicken, simply cook two at once at the same temperature for the same time. Baking recipes are trickier. On a small scale, it should be OK to just double all the ingredients. But other variables can affect the outcome. Joseph Decker, a pastry chef and instructor at Schoolcraft College in Livonia, Mich., says, “It also can depend on how accurately ingredients, such as the flour, are measured.” Professional bakers weigh the ingredients to produce even results every time. In “125 Best Quick Bread Recipes” by Donna Washburn and Heather Butt, the authors write: “As a general rule, when doubling a recipe, only add one-and-a-half times the baking soda, baking powder, salt and spices.”

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