By Carolyn Hammond
Turn into a wine connoisseur!
What is the correct option to style wine at a restaurant? What form of wine is healthier served with catfish? a thousand most sensible Wine secrets and techniques includes all of the info beginner wine drinkers and skilled connoisseurs alike have to consider cozy in any eating place, domestic or vineyard.
1000 top Wine secrets and techniques is the ebook for readers looking the boldness to choose and luxuriate in the precise bottle from one of the wines of the area.
Includes such information as:
--Secrets of shopping for nice wine
--Detecting defective wine and sending it back
--Serving wine like a pro
--Wine information from round the globe-from Argentina to France and Spain to California
--Knowing while to drink wine
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Additional info for 1000 Best Wine Secrets
When nosing the wine, look out for musty aromas. These odors generally indicate flaws or simply poor winery hygiene—neither of which is particularly appealing. ” 110. ” This can happen at various points in a wine’s evolution, and is not a flaw. Also, while certain grape varieties are very perfumed, such as Sauvignon Blanc, others are naturally restrained, such as wines made from Trebbiano. Tasting Wine Like a Pro 41 1000WineFINAL_INT 8/24/06 2:22 PM Page 42 111. The third thing to look for on the nose is aroma.
The third thing to look for on the nose is aroma. It gives you a clue as to what grape the wine is made from, as well as the wine’s quality level, age, and maturity. More complexity on the nose usually means the wine is of better quality, perhaps has some age, and is further along on its maturity continuum. 112. Primary aromas come from the grapes themselves, such as violets and roses, green pepper, and so forth. Secondary aromas come from the winemaking process. Strawberry, apple, black currant, banana, pineapple, wild berries, bread, and butter for instance arise from the fermentation process while toast, vanilla, and spice aromas come from oak aging.
Tannins differ. Ripe ones taste velvety while unripe ones taste rather stalky. Think of the difference between eating a wellripened piece of fruit and one that’s still a little green. It is fashionable today in regions such as California to let grapes hang on the vine longer than usual to ripen the tannins completely and eliminate all green flavors. Other regions such as the Loire in France appreciate the added nuance of a little unripe tannin in a red wine. 120. Fruit intensity—also called fruit concentration or extract—should be in balance with the levels of tannin and acidity.
1000 Best Wine Secrets by Carolyn Hammond