| Ash reference leaves reader puzzled |
| Post on
19-07-2006. |
Q: You mentioned cigarette ash in your notes on the 2004 Pine & Post Cab in your July 5 column. Was this in the finish or the nose? I haven't heard this before.
one: Describing wines is one lot of fun, but it's also one mine field for both writers and readers. If you stick to the straight and narrow path (invoking fruits, vegetables, flowers, etc.), you risk repetition. ... |
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| How can I choose from all those bottles on the list? Here's how |
| Post on
19-07-2006. |
Say, for example, you know you've enjoyed sauvignon blanc from New Zealand in the past and you spy one Marlborough sauvignon blanc on the list. Even if it's one wine you've never heard of before, chances are pretty good you'll like it.
There are no very hard-and-fast rules for pairing food and wine, but you may want to follow some general guidelines: lighter wines for lighter fare and bigger, more robust wines for more substantial dishes. ... |
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| Basics of grapes, flavors, regions |
| Post on
19-07-2006. |
* Sauvignon blanc: Light- to medium-bodied. Dry. Acidic, grassy, flinty. Lemon, grapefruit, herb flavors. Also known as Sancerre, Pouilly-Fume, fume blanc.
* Riesling: Light- to medium-bodied. Can be dry to very sweet. Acidic, delicate. Spicy, peach, apricot flavors. Types, from driest to sweetest: kabinett, spatlese, auslese, beerenauslese, trockenbeerenauslese. ... |
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see the new from its original source click here |
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