The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service

The Wine, Beer, and Spirits Handbook: A Guide to Styles and Service

Language: English

Pages: 528

ISBN: 047013884X

Format: PDF / Kindle (mobi) / ePub

This title demystifies wine and the wine making process by approaching this often intimidating subject from a varietal and wine style perspective. Beer and spirits are also covered in this handbook. Each chapter includes food and wine, beer, and spirits pairings and how different food flavours and beverages interact.












will interact with the wines and alter the perception of acidity and tannin. It is best to avoid “cleansing” between wines, unless you are moving from red wines back to white wines. c03.indd 56 3/13/09 11:57:04 AM L A N GUAG E D EV E LO P M E N T 57 Blind Tastings A blind tasting refers to normal tasting process conducted without knowledge of the wine(s) being tasted. It is truly neutral, since there can be no preconceived notion of what attributes the wine “should” have. Often, these

can take advantage of this by propagating the vines that do the best at that site. This asexual propagation produces plants called clones. The creation of clones is a controlled version of layering, which grapevines do naturally. Each plant is identical to the parent, so it is just as likely to thrive under the same vineyard conditions. The use of clones is not restricted to single, original sites, but is used by growers who have similar site conditions in other areas of the world. Growers

the smoke. This addition takes the weight and intensity above that of simply roasting or sautéing. S H O U L D N ’ T TA S T E B E A FA C T O R ? In the discussion so far, no mention has really been made about the flavors of the wine itself. The true test of a food and wine pairing is how the combination of flavors and tastes are perceived. Let’s review the basic tastes: salty, sweet, bitter, sour, and umami. These tastes are the only sensations the tongue perceives. Once smell has been added to

and Old World wine making with Sauvignon Blanc? 4. What type of climate does Sauvignon Blanc prefer? 5. What are the classic regions for growing Sauvignon Blanc? 6. Write a tasting note for a New Zealand Sauvignon Blanc. 7. What are the food pairing options for Sauvignon Blanc? c11.indd 156 3/13/09 12:11:04 PM chapter 12 Riesling A t one time, Rieslings commanded the respect in the wine world that Cabernet Sauvignon does today. It was (and is) a wine that can be enjoyable when young, but

California, and Australia. Viognier as a quality wine is determined in the vineyard. There are factors that must be satisfied for the grape to produce its signature, and sometimes elusive, aromas. First and foremost is ripening. Viognier’s aromatics ripen after the grape appears to be sugar ripe. The vines need heat in order for the aromatics to develop completely. It is often the last grape harvested.This gives ample time for the aromas to develop and the sugar to skyrocket, ultimately to

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