First, to make sure enough vapor is present to get a strong sense of the wine’s smell, use a glass shape that can concentrate the molecules, filled only one-third full or less to allow space for the vapors to be contained. Tilting the glass over an opaque white surface and observing the liquid’s edge is […]
Archives pour février 2007
This idea of sight affecting flavor is not hard to grasp if one thinks of some food which looks unappetizing, but then tastes very good. The reverse is also true. How often is an item selected from a cafeteria line that appears very tasty but turns out to be bland or worse? This expectation based […]
The sense of touch figures in the overall flavor impression by conveying temperature, texture and pressure, the feeling differences that exist between cold iced tea and hot coffee, between plain fruit punch and carbonated soda, between filtered and unfiltered apple juice, between smooth pudding and crunchy cookies, or between the burn of jalapeño or the […]
While there may be a vast array of aroma categories, generally only four tastes have historically been considered: bitter, salty, sour, and sweet. There really is no precise definition of "basic taste"; these four only differentiate and describe common taste sensations. Bitter tastes come from alkaloids, such as contained in coffee and quinine (tonic water). […]
Sulfites exist in nature and are also naturally contained in or even added to preserve a very long list of many common foods, including wine, cheese, yogurt and other processed dairy, bread and baked goods, tortillas, dried fruits, dried spices, shellfish, dried seafood, canned, bottled etc.. The human body actually produces about 1 gram of […]
The nose can sometimes even beat the eyes in the race for setting up the tasting expectations. An aroma can carry from one room to another, beyond the line of sight. Of the five senses, smell is the most acute, approximately 1,000 times more sensitive than the sense of taste. As a result, what is […]
Methods used to break up the cake made of skins, pips, stalks…and insure more color extraction include punching down by hand several times a day, pumping-over the juice to the top of the cake using a must pump.
Wooden barrels allow a degree of oxidation that can mellow a wine and enabled it to evolve well in the future, acting on the characteristic of tannin and its organisation : polymerisation. Some loss occurs through evaporation and wine in barrels, even when kept in a relatively humid environment, must be topped occasionally with more […]
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| Name | Topics | Posts |
|---|---|---|
| Languedoc | 79 | 79 |
| Wines from Languedoc onely. Please indicate : Name of the winery - appellation - Cuvée - vintage - colour - date of tasting - tasting notes. | ||
| Latest post in Clos Marie - Cuvée Métairie du Clos 2008 - AOC Pic Saint Loup – red by marco 326 jours ago. | ||
| Rhône Valley | 120 | 120 |
| Wines from Rhône Valley onely. Please indicate : Name of the winery - appellation - Cuvée - vintage - colour - date of tasting - tasting notes. | ||
| Latest post in Domaine Roubine - AOC Gigondas 2008 – red by marco 326 jours ago. | ||
| Provence | 43 | 43 |
| Wines from Provence onely. Please indicate : Name of the winery - appellation - Cuvée - vintage - colour - date of tasting - tasting notes. | ||
| Latest post in Château Terre Brune 1998 - AOC Bandol – red by marco 378 jours ago. | ||
| Roussillon | 29 | 29 |
| Wines from Roussillon onely. Please indicate : Name of the winery - appellation - Cuvée - vintage - colour - date of tasting - tasting notes. | ||
| Latest post in Clos des Fées - cuvée les Sorcières 2008 - AOC Coteaux du Roussillon – red by marco 326 jours ago. | ||
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