Continuing exploration of wine tasting descriptors. Continue reading “Wine Descriptors 4”
Category: Facts About Wine
Wine & cooking
Cooking with wine often is misunderstood. Continue reading “Wine & cooking”
Wine & cooking
Cooking with wine often is misunderstood. Continue reading “Wine & cooking”
Grape and ground
In simplistic terms, Old World (European) wine labels feature wine-making place, while New World (not European) wine labels feature wine-making grape. Continue reading “Grape and ground”
Grapes
What is the most-planted grape vine in the United States? Thereby hangs a tale. Continue reading “Grapes”
Ancient Vines
What’s with this “old vines” or “ancient vines” fluff on wine labels, especially zinfandel? Continue reading “Ancient Vines”
Wine Descriptors 3
Wine tasting descriptors continue.
• Acidity: Key component of wines that “cleanse the palate.” Hot years/climates reduce acidity. Cold years/climates increase acidity. Acidity preserves freshness and keeps wines lively—very good thing. Too much acidity stomps on fruit flavors and texture—not a good thing. In tasting notes, “good acidity” means it pairs well with food; especially important in white wines. Continue reading “Wine Descriptors 3”
Best of times, worst of times
For wine lovers and wine makers, this is Dickensian “best of times, worst of times.” Continue reading “Best of times, worst of times”
Wine Descriptors 2
Continuing exploration of wine tasting descriptors. Continue reading “Wine Descriptors 2”
Acidity
In many ways, art of winemaking is art of developing or manipulating four naturally-occurring acids: tartaric, malic, citric, and lactic. Continue reading “Acidity”