“Wine is the lubricant that makes the world run a little smoother.”
Paris. Whether you just read it in regular English pronunciation or with original French attitude, pretentiously lisp while you’re at it, we’d all be imagining a unity of the same image: romance under the tower of Eiffel. While it is true that Paris’ most monumental place would be Eiffel, we often miss out the true essence that makes Paris, Paris. As the capital city of not only France, but also of love, Paris exhibits so many elements in one city, These aspects have undeniably been the trigger of its social development, nurturing a civilization that flourishes without any element of pretense: effortlessly classic. Displaying only the best of things in various aspects of its lifestyle: fashion, arts, architecture, and culinary, not to mention its wine.
There is no wrong or right in describing wine. It is very personal and different for each person when nosing and tasting, so even two people smell the same scent, they might not associate it with the same thing. Deciding what suits your palate and what is enjoyable is something everyone should be able to do for themselves. The old rule about red wines for red meats and white for white meats is not absolute. Pick something that complements or contrasts in flavor rather than the wine color. Here are some terms sommeliers may use in describing wine.
The presence of rich minerals can deliver a distinct tang and flavor in water, making it what is often called as ‘hard’. Likewise this can occur in wines. Minerals deliver an almost chalky character in wine, but are a style in certain parts of the world. Sometimes the word ‘oaky’ or ‘woody’ is used. Since wine is stored in oak casks, it naturally gains some of the character of the cask. The extraction of tannins or flavors out of the wood can deliver notes of sweetness, woody flavors and other hints of a bitter or sweet body. This is often present in wines that are not aged for long. Anything from plums to citrus flavors are often noted and used in describing wine. It can be difficult to decipher flavors in depth. Practice makes perfect.
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