Download e-book for iPad: A Taste For Wine: 20 key tastings to unlock your personal by Vincent Gasnier

By Vincent Gasnier

ISBN-10: 0756623502

ISBN-13: 9780756623500

Do you love daring reds? How approximately fruity whites? what is your individual wine variety? one of many fastest-rising stars on the planet of wine has stumbled on a enjoyable, clean, and intuitive strategy to realize the flavors you're keen on most sensible- and choose precisely the correct bottle of wine each time.

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The grapes are then put into the press, and the winemaking process begins. Key winemaking staff may bring their sleeping bags, since they must nurse the new wines through the fermentation process, whatever the time of day or night. bringing in the crop Red grapes (facing page) will be crushed at the winery and can be handled roughly; white grapes may stay in their picking crates in transit to keep them intact. sorting grapes Nimble-fingered winery workers sort though the grapes as they arrive, using tiny shears to trim diseased or undeveloped grapes from the bunches.

However, while too much wind can be tempered and too little water can be remedied, unseasonal weather conditions can cause vinegrowers all sorts of problems, and extreme conditions can lead to catastrophe. seasonal defenses In cooler climates, frost can be a killer! During the winter months, when vines are dormant, they are able to withstand bitterly cold temperatures, as low as –4°F (–20°C). But a hard frost occurring in late spring, when the buds are just breaking or the fruit is “setting”—when the flowers fade and fall away and the tiny grapes begin to form—can devastate a vineyard.

To this end, during a heat wave, cellar doors are shut and, as evaporation is a major danger, the winemaker has to be extra-vigilant that casks of wine are kept full to the brim to prevent oxidation. Since there is a slight lull in the amount of work to do in the vineyard, this is also a good time for the winemaker to work on bottling wines from previous vintages that are still in barrel. To clear the winery floor and allow scrubbing down before the new harvest arrives, the wines from the previous year’s vintage will by now have been moved to the “second-year cellar” to join the older wines, staying there for as long as the winemaker decides before being either used as part of a blend or bottled directly from the barrel.

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A Taste For Wine: 20 key tastings to unlock your personal wine style by Vincent Gasnier

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