The One Minute Wine Master: Discover 10 Wines You'll Like in 60 Seconds or Less
Jennifer Simonetti-Bryan
Language: English
Pages: 192
ISBN: B00DPNWV88
Format: PDF / Kindle (mobi) / ePub
All it takes is a minute to master wine! In this fun yet sophisticated guide, world wine authority Jennifer Simonetti-Bryan shows you how simple it can be to figure out which wines will please your palate. Just take the quick and easy flavor test, and Simonetti will lead you through the thicket of choices and point you to the ones you'll like best. No fuss, no memorization, and no fancy language required!
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for its pear and quince aromas, and it can have some lovely floral aromas of acacia as well. You will see on the label names like Touraine, Anjou-Saumur, and Vouvray. Summers will prefer these wines to those from regions such as Savennières, where Chenin Blanc becomes more of what a Fall would enjoy—more baked pears (some say bruised apples) with hints of spice. QUINCE * * * * * * My first experience with quince was as a sweet brown jam to go with cheese after dinner. I didn’t know it
you the wine is made in a style that leans toward the opposite end of the spectrum as in Alsace—floral, but rich fruit, honeyed and lightly spicy. The latter is the style that Falls will likely prefer. However, you do see styles that are somewhere in between, such as in Oregon and New Zealand, though the label will say “Pinot Gris.” WILLM PINOT GRIS VIN D’ALSACE, ALSACE, FRANCE Straw yellow color with slight gold tone; aromas of apricot, honey, acacia flowers, and minerals. On the palate it
issue with your guest(s), then I would suggest getting a recommendation. STRATEGY 3: ASK THE SOMMELIER TO CHOOSE What happens when you are at a restaurant, you look at the list, and nothing looks familiar and your guests seem just as flummoxed? This is when you need to get a recommendation from the sommelier. As discussed in chapter 11, sommeliers are there to help you. It’s their job to help make the best choice for your event. They also have an inherent interest in keeping you happy; they
telling you. AROMAS, FLAVORS, AND TASTE THE NOSE KNOWS OUR SENSE OF SMELL IS IMPORTANT. When there’s a fire, it can alert us far in advance of seeing flames or feeling heat. When food is spoiled, we recoil because it smells rotten and we don’t eat it, saving us from sickness. Some scientists even talk of the relationship between the sense of smell and choosing a mate. (My sister still makes fun of me for dumping a perfectly handsome and successful guy because he always smelled like bad
stimuli into perception. However, the olfactory bulb is part of the limbic system, which also includes the amygdala and hippocampus, both linked to our behavior, mood, and memory. This is why certain smells conjure up powerful memories. One day on the streets of Manhattan I must have walked by someone who wore the same perfume as my late grandmother. I was immediately transported to her home, sitting at her kitchen table, watching her cook. It was like she was there. Ever have an experience like