Read e-book online 1000 Best Wine Secrets PDF

By Carolyn Hammond

ISBN-10: 1402208081

ISBN-13: 9781402208089

Develop into a wine connoisseur!

What is the suitable technique to flavor wine at a restaurant? What form of wine is better served with catfish? a thousand top Wine secrets and techniques comprises all of the info amateur wine drinkers and skilled connoisseurs alike have to think cozy in any eating place, domestic or vineyard.

1000 most sensible Wine secrets and techniques is the publication for readers looking the boldness to choose and revel in definitely the right bottle from one of the wines of the realm.

Includes such suggestions as:
--Secrets of shopping for nice wine
--Detecting defective wine and sending it back
--Serving wine like a pro
--Wine counsel from round the globe-from Argentina to France and Spain to California
--Knowing while to drink wine

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Serving Wine Like a Pro 129. When serving several wines, pour white and rosé before red, younger bottles before older vintages, and dryer styles before sweeter ones. 130. Chilling wine is a good way to improve the taste of lesser quality wine. Chilling masks imperfections such as searing sourness, lack of complexity, or too little fruit. Conversely, over-chilling very good wine hides the subtle nuances of flavor that makes it interesting and pleasurable. 1000WineFINAL_INT 8/24/06 2:22 PM Page 48 131.

Beaujolais Nouveau—that fruity red from southern Burgundy made from Gamay grapes—should be drank by the May of the year after its vintage date. 34 1000 BEST WINE SECRETS 1000WineFINAL_INT 8/24/06 2:22 PM Page 35 5. Reading the Label 97. A quick glance at the label will show if a wine is light-, medium-, or full-bodied because its body corresponds closely with its alcohol level. Light-bodied wines have less than 12 percent alcohol by volume (ABV); medium-bodied wines show 12–13 percent; and full-bodied wines exceed 13 percent.

117. Tannins are the astringent compounds found in skins, pips, and stems of grapes, and these parts are left in contact with fermenting juice when making red wine. This is why tannins are generally only found in red wines. In white winemaking, only the juice of grapes is fermented. Tannin is also found in oak, so occasionally white wines can have a bit of delicate tannin from oak aging. 118. Tannins are felt as a drying sensation around the gums and give a wine structure. Structure lets the wine age, keep, and stand up to food.

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1000 Best Wine Secrets by Carolyn Hammond


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