Ruby (of port in particular): The full red of young wine. Purple: A young color translucent in young Beaujolais, deep in red wine which takes time to mature. Maderized: Brown or going brown with the effect of oxygen and age. It will take a long time to mature.Ĭloudy: Something is wrong all wine should be bright. They shouldn’t feel guilty for breaking some silly code.īlackish: Young red, perhaps very tannic. If people have a favorite wine, it will go well with whatever makes them happy. Reject the antiquated and confusing notion that only white wine can be served with fish and poultry, red wine with meats.Aging: Red wines will improve with bottle aging, but white wine inventory should be rotated by selling the oldest vintage first.Rapid temperature fluctuations will cause wine to oxidize. Wine needs to stay in a constant and relatively cool environment. Wine Storage: Wine must be properly stored and rotated to avoid spoilage.Varietal & Table Wines: Served during the meal and fall into three sub-categories red, white and blush wines.They include sweet sherries, ports, sweet vermouth and “late harvest” wines such as Johannisberg Reisling. Dessert Wines: Always served…you guessed it…after the meal.Sparkling Wines: The most festive and may be served before, during or after the meal.Many rose’ and white wines also are commonly served as aperitifs. Apertif: Traditionally served before the meal and include such wines as dry sherry and vermouth.There are four basic categories of wine:.That’s why you serve whites chilled (to balance out the sugar) and a big (full) red at room temperature to minimize its sharpness. The temperature of wine can affect taste: coldness enhances the sense of bitterness, warmth increases the notes of sweetness and alcohol.These are common ideas and terms you might hear us use when describing wine.Ī good link to improve your wine vocabulary NEAT WINE FACTS
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