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Article: Making the grade
- Article from:
- Isthmus
- Article date:
- March 14, 2008
- Author:
CopyrightCopyright Isthmus Publishing Mar 14, 2008. Provided by ProQuest LLC. (Hide copyright information)
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Guess which maple syrup is drawing kudos?
Grade A is better than Grade B, right? When it comes to maple syrup, not necessarily That's because grading for maple syrup is based on color, not flavor or quality.
Although Grade B has long been viewed as the cooking wine of the maple syrup world, consumers today, freed from outdated notions about the meaning of "gourmet" (read: delicate, refined), are taking a shine to its rustic intensity.
Many are turning to the "Maple Flavour Wheel" (www.agr.gc.ca/maple_wheel/ ) - a guide developed in Canada - to help them identify a full spectrum of maple syrup flavors and attributes.
Grade B typically is made from the sap that runs later in the season, which ...