By Carolyn Hammond

ISBN-10: 1402208081

ISBN-13: 9781402208089

Develop into a wine connoisseur!

What is the precise approach to style wine at a cafe? What form of wine is better served with catfish? a thousand top Wine secrets and techniques comprises the entire info beginner wine drinkers and skilled connoisseurs alike have to believe cozy in any eating place, domestic or vineyard.

1000 top Wine secrets and techniques is the publication for readers looking the arrogance to choose and luxuriate in the fitting bottle from one of the wines of the realm.

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

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What is the ideal solution to style wine at a restaurant? What kind of wine is better 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 suppose cozy in any eating place, domestic or vineyard.

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Extra info for 1000 Best Wine Secrets

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121. Complexity is one of the earmarks of a good quality wine and can seem to suggest fruit, vegetables, minerals, animals, flowers, wood, spices, herbs, and empyreumatic aromas such as smoke, toast, caramel, and roasted foods. 122. Alcohol level is felt as heat on the back of the palate after you swallow or spit the wine. The alcohol is in balance if it doesn’t stand out. You actually shouldn’t taste the alcohol if the wine is balanced. Wine that is too old and hence lost its fruit, or has been produced in a very hot year, can be too high in alcohol.

Always drink these young. 96. 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.

46 1000 BEST WINE SECRETS 1000WineFINAL_INT 8/24/06 2:22 PM Page 47 7. 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.

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1000 Best Wine Secrets by Carolyn Hammond


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