By Vincent Gasnier
Love wine yet caught in a rut? able to discover new flavours with no being intimidated through labels and jargon?
Join Vincent Gasnier, the youngest ever 'Master Sommelier', who Gary Rhodes says is the simplest within the company, for a wine experience. Take a style path and keep on with Vincent’s concepts for tasting wines of alternative kinds, from highly spiced reds to dry, crisp, clean whites. test 22 comparative tastings and discover the aromas, flavours and textures to find your favourites. Use the brilliant descriptions to choose what really need to drink, from cool Australian whites and severe French reds to conventional Italian types and new global energy. decide up pointers on paying for, storing and serving wine, plus matching wine with food.
Vincent’s philosophy for wine is easy: it’s approximately amusement, humans and delight. percentage that zeal, become aware of which wines you actually like and expectantly boost your repertoire.
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Extra info for How to Choose Wine
Winter in the winery In the winery, even the biggest red wines from the year’s harvest will usually have finished their first fermentation by Christmas, and few winemakers can resist inviting in a few friends for a sneak preview of the new vintage! New wines destined to be drunk young may be prepared for bottling by being “fined” and transferred to a clean vat. Fining involves adding a clarifying agent – traditionally whisked egg white – which sinks through the wine, taking any particles with it as it goes, and arrives at the bottom as sediment, making it easy to draw off the clear young wine.
Tightly pruned Pinotage vines (facing page) at the Perdeberg co-operative in Paarl, South Africa, are grown in a compact “goblet” shape that lets the sun in from all sides while the leafy growth stops the grapes scorching at midday. up and over At Firestone Vineyard, California (below), the vines grow up and then cascade over overhead trellises, forming a “double curtain” of hanging stems that expose the maximum number of grapes to the sun. hardworking vines Vines close-planted in rows (above) in the dry, chalky soil of this area of the Languedoc in France must compete for water and nutrients.
Or, there could be a hailstorm that affects half of your vineyard, just days after you have removed whole bunches of grapes from the vines. Nobody said growing grapes was a stress-free way of life! Of course, pruning by hand is labour-intensive and therefore more expensive than machine pruning, adding to the cost of the wine. However, some sites, particularly those situated on slopes rising up from a river – notably the Rhine in Germany or the Rhône in France – are too steep for machines to negotiate.