Download PDF by Carolyn Hammond: 1000 Best Wine Secrets

By Carolyn Hammond

ISBN-10: 1402208081

ISBN-13: 9781402208089

Turn into a wine connoisseur!

What is the proper option to flavor wine at a restaurant? What form of wine is better served with catfish? a thousand top Wine secrets and techniques includes 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 ebook for readers looking the arrogance to choose and luxuriate in the right bottle from one of the wines of the area.

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 whilst to drink wine

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Extra info for 1000 Best Wine Secrets

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137. To prepare an old wine for decanting to separate it from sediment, gently stand it upright for a couple of days to let the solids collect at the base of the bottle. Then, peer through the glass with a light source behind the bottle to ensure it’s settled well. Serving Wine Like a Pro 49 1000WineFINAL_INT 8/24/06 2:22 PM Page 50 138. You don’t need any fancy glassware to decant. A clean funnel and a clean, empty wine bottle does the trick in a pinch. Just slowly pour the wine from one bottle to the next.

You also notice tannins in overly steeped black tea and walnut skins. Tasting Wine Like a Pro 43 1000WineFINAL_INT 8/24/06 2:22 PM Page 44 119. 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.

After you’ve looked at and smelled the wine, it’s time to take a swig and swish it around so it touches every area of the tongue. Each part of this organ detects a specific sensation—sweetness, sourness, bitterness, and so on. 114. Sweetness is felt on the tip of the tongue. Paying attention to this part of the tongue when you taste a wine helps detect sugar levels—from bone dry to lusciously sweet. Judging sugar levels takes practice because other elements in wine—namely acidity and fruit intensity—hide sugar.

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1000 Best Wine Secrets by Carolyn Hammond

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