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were vanilla-y soft-coated chews with a fruit-flavored center.

," says Keeler.. Limousin.In western France, the Limousin forests are about three hours northeast of.

and just east of Cognac, near the city of Limoges."This hilly region tends to produce oak that has a wider, looser grain," says Keeler."The barrels are slightly more tannic and most popular for aging.

, and some winemakers favor them for Chardonnay.".You'll notice a broader structure and a presence of the oak, with distinct aromatics reminiscent of the toasted notes found in the finest Cognacs produced near this famous forest..

Eastern European oak.

In the 19th century, the very tight-grained Slavonian oak was among the most sought-after wood for large oak barrels and oval vats, especially by producers in northern Italy.There, is everyone happy?About Food & Wine.

Skin from about 1/4 of a. roast turkey.Preheat the oven to 375° and line a baking sheet with parchment paper.

Spread the turkey skin on the parchment and cover with another sheet of parchment and another baking sheet.Set a heavy ovenproof pot on top.