Adrian La Porta (he/him)

Bring 3 quarts water and salt to a boil in a medium 5 1/2 quart Dutch oven over high, stirring occasionally to dissolve salt.

"Quite different from American Oak of the Midwest and East Coast, it has higher tannin levels and requires longer seasoning," says Keeler.Beyond the different species and forests, each step of the cooperage process impacts each barrel's final result and personality.

"Sun, rain, irrigation, and fungi all wash away harsh oak tannins," explains Keeler."The longer the oak is seasoned, the drier the oak is considered.Each cooper's seasoning yard has its own microclimate and ecosystem, lending personality to the final product.".

When properly seasoned,.Oak imparts Christmas spice nuances to wines.(Keep screen awake).

2 tablespoons unsalted butter at room temperature.

Cocoa powder, for dusting.Pour 4 inches of oil into a deep heavy-bottomed pot and heat to 350°F on an instant-read thermometer.

Working in two batches, dredge each potato ball in the chickpea batter until it is well coated.Shake to remove any excess.

Using a slotted spoon, gently lower the battered potato ball into the oil and fry until golden brown on all sides, 4 to 6 minutes, adjusting the heat to maintain 350°F.Turn the vada with the spoon as it fries to ensure even cooking and browning.