The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service

The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service

Language: English

Pages: 528

ISBN: 047013884X

Format: PDF / Kindle (mobi) / ePub

This title demystifies wine and the wine making process by approaching this often intimidating subject from a varietal and wine style perspective. Beer and spirits are also covered in this handbook. Each chapter includes food and wine, beer, and spirits pairings and how different food flavours and beverages interact.

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the wine’s aroma. Many wine tasters use qualitative terms to describe the nose; this is cumbersome at best, c03.indd 50 3/13/09 11:56:43 AM THE SENSES When determining the aromatic traits of a wine, small sniffs are better than one long inhalation. c03.indd 51 51 because there is no scale by which to compare wines.What does a “good nose” mean? A taster should be as quantitative as possible, using terms such as low, medium, or high. A highly intense nose is so pronounced that you don’t

poured for the host to taste and approve before the table is served. 76 c04.indd 76 3/13/09 12:01:04 PM WINE SERVICE 77 The second situation is the more common decantation, the separation of wine from its sediment. The mise en place for a separation decantation is: The glassware, including an extra tasting glass The wine, held in a wine basket A corkscrew A serviette or napkin A small side plate and a coaster A decanter A lit candle or other light source A small cart or table The following

sugar, or straight lemon, or unseasoned meat? Not very often. So the place to start is with an evaluation of the dish and its taste components. In analyzing a dish, it is important to keep the tastes discussed earlier as a guide. Dishes can be sweet, tangy, meaty, or bitter. They can also be smoky, earthy, or fatty. Dishes that are dominant in one type of taste profile make for easy pairing, because they have specific categories of wines that match well. “SWEET” DISHES Sweet dishes, in this

cool nights. The Riesling vine is very cold-hardy, making it a good choice for very marginal regions (such as Germany and Canada). It can survive a hard freeze that other vines (even crosses based on Riesling) cannot endure. Riesling is also considered an early ripening grape. This is another benefit for a vine that is typically planted in cool regions. Fortunately, Riesling does not rush rapidly to overripeness and loss of acidity like other grapes do. In fact, while Riesling is early ripening,

not subjected to new oak, and occasionally sees time in old oak. Where most of the magic happens, however, is in the bottle. The reductive aging process in the bottle turns the light, delicate aromas of young Riesling into complex, heady, nuanced wines with age. This does not develop smoothly. There is typically a period of three to five years during which the wine seems clumsy. After this period, the bouquet begins to develop, and aged Riesling can then be enjoyed for a number of years. CLASSIC

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