“Taste” is a complicated concept. The papillae on the tongue (commonly called taste buds) decipher sweet, salty, bitter and sour sensations.
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A sommelier is a restaurant wine steward who performs all wine-related duties. He orders wines and maintains the house cellar, as well as having extensive knowledge about wines and food/wine pairings.
When grape growers search the skies with apprehension, it isn’t always about the weather. They may be scouring the horizon with a wary eye out for birds.
The use of stainless steel and oak containers for fermentation and maturation is not just a matter of finances, though it’s a factor to be dealt with for sure.
Fingerprints and snowflakes aren’t the only examples of Mother Nature’s infinite variety. Not quite as well known, wine grapes are nearly as individual and prolific as the flakes and prints.
We know you enjoy wine — if you didn’t, you wouldn’t be a loyal member of this, your favorite Wine of the Month Club! But are you getting the absolute maximum pleasure from this nectar of the Go…
IT’S ALL ABOUT FRUIT Just for kicks, what’s the first thing that comes to mind when you hear: (For now, please disregard the numbers noted after each fruit mentioned in this article, O.K.
“CALIFORNIA BOASTS ABOUT 1 MILLION ACRES OF GRAPES. WHAT PERCENTAGE IS DEVOTED TO GROWING WINE GRAPES?” The answer to that query is estimated to be 59%.
The U.S. is top of the class if you are talking about the world’s largest wine market. And it’s not just a passing fancy.
WHAT CAN MAKE A GOOD GRAPE GO BAD? Grapes, like most other fruits, are hard and tough when they first form on the vine. They are also highly acidic, and have a degree of bitterness.