By Vincent Gasnier
Love wine yet caught in a rut? able to discover new flavours with out being intimidated via labels and jargon?
Join Vincent Gasnier, the youngest ever 'Master Sommelier', who Gary Rhodes says is the simplest within the company, for a wine event. Take a flavor path and stick with Vincent’s suggestions for tasting wines of other kinds, from highly spiced reds to dry, crisp, fresh whites. test 22 comparative tastings and discover the aromas, flavours and textures to find your favourites. Use the shiny descriptions to choose what actually need to drink, from cool Australian whites and critical French reds to standard Italian types and new international energy. choose up tips about deciding to buy, storing and serving wine, plus matching wine with food.
Vincent’s philosophy for wine is easy: it’s approximately amusement, humans and enjoyment. proportion that zeal, realize which wines you actually like and expectantly advance your repertoire.
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Additional info for How to Choose Wine
If all the grapes have been picked, the vine-grower prunes off the fruited stems and ploughs again, moving soil over the roots of the vines to protect them from frost. Some growers, however, choose to leave grapes on the vines well into December (May in the southern hemisphere) in order to make sweet wines. As the sap stops flowing, any grapes left on the vine begin to dehydrate and the sugar content becomes enhanced. 22–3) on the grapes, which allows them to make sweet wines of greater complexity.
Picking grapes at optimum ripeness is one of the most difficult things for the grower to get right. Weather that is too cool during, or at the end of, the growing season will slow down the ripening process and the resulting wines may be too acidic; too hot a ripening period may result in overripe grapes that produce flabby wines with little structure. The worst-case scenario of all is rain during picking; the grapes will arrive wet at the winery resulting in diluted grape juice. As when pruning, the grower will have planted his vines with an idea of whether he intends to hand-pick or machine harvest his grapes.
Winemakers will not think twice about sitting out in the vineyard all night long at this time of year, burning braziers to keep frost at bay. More affluent growers use helicopters to hover over their vineyards on extremely cold nights. Apart from keeping the locals awake, this keeps the air moving and thus prevents the formation of frost on the vines. Unfortunately, noone yet has come up with effective ways to fight the other elements! After the vines have flowered, some of the new shoots are pruned, leaving the best ones to be tied to the training wires.
How to Choose Wine by Vincent Gasnier