Vatican City is the smallest country in the world, but it consumes the most wine per capita worldwide. Bacchus – the Roman god of wine, or a white grape from Germany.
Uncork that thing, decanter the contents. The best wines impart a lingering, complex and rich finish. In order to increase the alcohol content of their wines, some vintners began adding sugar to the grape must in a process called chaptalization. Trichloroanisole in the cork can impart musty, mouldy overtones. Such a wine is called “corked.”
Grand Cru wines are produced from the small number of the best vineyard sites in the Côte d’Or. Delicacy is prized in pinot noir and riesling. When Cabernet Sauvignon is paired with steak or dishes with a heavy butter cream sauce, the tannins are neutralized, allowing the fruits of the wine to be more noticeable.
During racking, a wine is moved to a new barrel and separated from sediment in the old one. The host of a dinner should take the first sip of wine to assure his guests it is not poisoned. Throughout history, wine has been consumed for its intoxicating effects. Acidity is a key element in a wine’s longevity. A botrytized wine is made using grapes that have been allowed to become mouldy. Tannic, full-bodied wines are described as chewy.
Red wine was associated with blood by the ancient Egyptians. At sea, brutes have raided wine barrels. Young red wines may require several hours to aerate – if there’s still any left. High-end corks are handmade. Pursing your lips and inhaling some air while the wine is still on your palate is also a nice way to spread the more complex flavors through your sinuses.