The One Minute Wine Master: Discover 10 Wines You'll Like in 60 Seconds or Less
Format: PDF / Kindle (mobi) / ePub
All it takes is a minute to master wine! In this fun yet sophisticated guide, world wine authority Jennifer Simonetti-Bryan shows you how simple it can be to figure out which wines will please your palate. Just take the quick and easy flavor test, and Simonetti will lead you through the thicket of choices and point you to the ones you'll like best. No fuss, no memorization, and no fancy language required!
“supertasters” is that they have a heightened sense of taste because they have more taste buds. These are sometimes the very picky eaters that have to have everything “on the side” when you go out because they are so sensitive. They don’t like spice, they don’t like anything with a hint of bitterness. We really should call them by their actual name: hyper tasters. People fall into three categories of tasters—the hyper tasters (or supertasters), the tasters, and the non-tasters—depending on the
your ice cream sundae, would you? Wineries create complexity in their wines in many ways. They can pick different types of grape varieties or grapes from varied locations, each with its own unique characteristics, and blend them together. They can ferment and/ or age their wines in different types of oak with different toast levels for varied lengths of time. Oak can add flavors of spice, nut, caramel, butterscotch and wood. Oak is therefore used as a “complexing” agent. Oak aromas and flavors
choose wines for any occasion, from client dinners to family functions. It will also enhance your ability to use wine as a conversation starter that will help you impress! JANE—THE “SAVVY SHOPPER” My husband and I, we know wine. I get the catalogues and e-mails from some wine stores in the city and I see which stores have high margins and know when the best wines are up for discount soon. We already love wine, but those gems (those great wines for a value price) taste that much better!
high end. It’s not every night that an average restaurant will sell a bottle worth over $1,000. So where are the good values on a wine list? A good rule of thumb is to take the average price of an entrée and multiply by three. That should be where the lowest margin, and therefore better values, are. For example, if the average cost of an entrée is $20, then your best values will likely be around $60. However, this is a huge generalization (as rules of thumb usually are) and may not be applicable
cherries (red and black), raspberries, blackberries, and so on. Cut into them, smell them, taste them, and register how each tastes. You may also want to smell all of the individual herbs in the spices aisle in the supermarket. Ann Noble at the University of California at Davis came out with a Wine Aroma Wheel to help people identify aromas. This wheel is very good when you are a bit more advanced. However, when I first started getting into wine and I took a look at this wheel, it intimidated