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How to accept a bottle of wine at the table

Le 9 novembre 2017, 03:24 dans Humeurs 0

Wine doesn't need to be mysterious, but it often is. Wine culture goes out of its way to surround itself with rituals and pomp at every turn. In the right situation this can add to the experience of enjoying a bottle of good wine, but often it just serves to make us feel like we don't know what's going on. Few situations are as simple yet intimidating as ordering and accepting a bottle of wine at a nice restaurant. Understanding what's expected of you is all that's needed to make it a fast master of science in statistics, and painless process, however.

First of all, understand that this should be a relatively quick process. If nothing is wrong with the wine, it should take only a few seconds. Those who know wine spend a minimum of time with the various checkpoints along the way, because most problems or flaws are readily apparent, and don't require any time to recognize. It is only those who are inexperienced, or trying to show off for the waiter or their friends, who spend an inordinate amount of time before allowing the wine to be served.

So, you're at a restaurant, and you've ordered a bottle of wine for the table. As the person who ordered the wine, you will be expected to check the wine to make sure everything is as it should be. If you happen to be dining with a wine expert, it is acceptable to ask the waiter or sommelier to present the wine to them, but generally it will be you.

The waiter or sommelier (wine expert) will bring the wine to the table. They will first present the bottle to you. This is simply so you can make sure it is in fact the wine you ordered. Check the name, check the varietal (if it's a New World wine), and check the vintage. Most restaurants shift vintages regularly, and nicer restaurants may have enormous cellars master of fine art hong kong, so it's not uncommon for the wrong year to be grabbed by accident. If that's the case, simply mention to the waiter that you ordered a different vintage, and ask if they still have that vintage available. If everything on the label is correct, a simple nod should suffice for the waiter to move on to the next step.

They will next uncork the bottle and place the cork in front of you on the table. While most people believe this is to check for 'cork taint', the ritual in fact dates back to an era when unscrupulous importers would fill empty bottles of valuable wine with cheaper wines, and recork them with corks from other bottles (as the original corks had expanded). Checking the cork allowed customers to make sure the winery and vintage on the cork matched that on the wine. Since no one does this anymore (and most bottles are covered with a foil to prevent this anyway), checking the cork is mostly a matter of ritual. Unless you know exactly what you're looking for, examining the cork will tell you nothing – a wet consistency can be normal hong kong wine academy, crystals can be normal, and all corks smell predominantly like cork, even if they are tainted. Whatever you do, don't sniff the cork – this is a sure sign of an amateur. You can either nod to the waiter again, or simply wait, and they will continue.

The final step is tasting the wine. The waiter or sommelier will pour a small taste in your glass. Lift the glass, smell the wine quickly, and take a quick taste if you wish. The point of this is not to decide whether or not you like the wine – so don't bother swirling the wine, or spending time tasting it in depth. All you're tasting for is a flaw in the wine – this may be cork taint, which manifests as a smell like rotting cardboard, or a number of other flaws which can manifest as a total lack of flavor, a strong coppery taste, or others. Generally, if there isn't an obvious flaw you recognize, at this point you should accept the wine – again, a simple nod or affirmation that it is good will suffice. The waiter will then proceed to pour the wine around the table, finishing with you.
 

The flavor of a place

Le 9 novembre 2017, 03:23 dans Humeurs 0

Terroir is a French word derived from the word for earth. It refers to a collection of characteristics that when taken together create a sort of sense of place, which manifests in the grapes grown on the land, and ultimately in the wine itself. Soil composition, rocks, water sources, elevation, the shape of the land, sunlight, rainfall, snow, and more all go into creating a distinctive terroir.

The French put a great deal of weight in the concept of terroir, and the entire French classification system is derived from the idea that specific regions have their own unique character – and that they are best suited to certain grape varieties and blends. It is for this reason that, for example, in the Condrieu region of the Northern Rhone, only wines made with 100% viognier grapes may be labelled Condrieu. It has been determined that the terroir of Condrieu is best expressed in viognier.

What exactly makes up terroir is a matter of some debate. The most basic elements are soil and climate. The soil composition of a patch of land greatly influences the final taste of the wine, as the soil imparts its mineral characteristics to the grape, and the vines grow differently depending on what type of soil they are planted in. A syrah vine will grow radically different in a very sandy soil than it will in a gravel soil, and different still in a soil with a heavy clay content.

The climate of an area also greatly impacts the taste of a wine. Grapes which are subjected to consistently high temperatures and low rainfall will have a very different character than those grown in a cool climate where fog keeps the grapes from ripening too quickly. Climate can generally be separated into three zones of descending size – and the French appellation system reflects this. At the far end is a macroclimate, which generally correlates to an appellation, such as Condrieu in France. Next is the mesoclimate, in France often a particular village or commune, such as Chavannay within Condrieu. Finally, there is a microclimate, often a specific vineyard. Even a microclimate may be further subdivided – some wineries treat different rows within a single vineyard as having their own distinct terroir, based on the angle of the slope, or the specific elevation.

There are a number of elements which impact a wine's final flavor that may or may not be considered terroir, depending on who is asked. Elements such as oak are contentious in the world of wine – some people consider the proper use of oak to highlight a wine's terroir, while others consider it a dominant force that overwhelms the natural terroir. Wild yeast is another element which may or may not be considered terroir – although yeast does not have an impact on the growth of the grapes themselves, the use of wild yeasts which are unique to a region can have a strong impact on the end product.

let the soul learn to smile in pain

Le 2 septembre 2017, 07:08 dans Humeurs 0

The breeze was blowing, the sun was shining in the green fields, the small flowers were swaying in the wind, and the birds were flying over their heads, and the laughter of the children was gliding past them. This has been a bright human world, I sat on the grass, the blue sky has gently passed the clouds. At the moment, calm water, very relaxed, original, peace is a kind of happiness, a good self-evident. Head, a smile, and a period of time. Follow a wisp of fragrance, with the truth, the beautiful days of poetry.

The road of life is long, don Akiba Shizumi, will usher in the snow dancing. Days become full and full in one day. We can not predict the future, but we have to live now, I do not know who I will meet in this life, but I will cherish what I have met, cherish what I have now, and seriously live every day. Life is a kind of beautiful practice. The future of life, like a flower, but also may open. Years are full of love.

Quiet time, such as small bridges, such as small flowers in the wind swaying. Love a person quiet thinking, that gently read such as blue and white fall into the bottom of my heart, still water lake, you are the light blue and white woman, you still have a curtain dream. Those who walked through the scenery, that occasionally ripples in the heart of the people, has been a beautiful once. When the general water slide, gradually learn to do their own quiet, and no longer entangled for trifles, no longer someone will hurt yourself, you will find that the time has been very beautiful.

In a quiet time, listening to a song, or make a cup of tea, taste the taste through youth, years of baptism, I gained a lot of experience in mature, read in the perception of the meaning of life. Breeze blowing gently, the distance seems cicadas chirping, who was blown off the petals, still retained fragrance. Compassion, light embrace of the moonlight, life in such a quiet interpretation of the plain, I use a simple heart to write the eternal life.

Walk in the time field, experiencing rain muddy, I believe, will meet the sunshine rainbow. Some get, not necessarily long; some lose, not necessarily will not have. Let the heart learn to dance in the sun; let the soul learn to smile in pain.

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