Most wines are dry… but some are sweet Residual Sugar is left in the wine ( always some, even in bone dry wines ) Cheaper wines can be sweeter as the sugar masks the rough edges of poor wine
Red Wines Bone Dry Red Loire, Medoc, Hermitage, Italian wines ( Barolo, Barberesco, Brunello, Chianti Classico ) Dry 85% of all reds Med Dry Varietal Merlot & Pinot Noir, California Cab Sab, C-D-Pape, Australian Shiraz, inexpensive brand reds Med Sweet Sangria, late harvest Zinfadel
Red Wines Bone Dry Red Loire, Medoc, Hermitage, Italian wines ( Barolo, Barberesco, Brunello, Chianti Classico ) Dry 85% of all reds Med Dry Varietal Merlot & Pinot Noir, California Cab Sab, C-D-Pape, Australian Shiraz, inexpensive brand reds Med Sweet Sangria, late harvest Zinfadel
Red Wines Bone Dry Red Loire, Medoc, Hermitage, Italian wines ( Barolo, Barberesco, Brunello, Chianti Classico ) Dry 85% of all reds Med Dry Varietal Merlot & Pinot Noir, California Cab Sab, C-D-Pape, Australian Shiraz, inexpensive brand reds Med Sweet Sangria, late harvest Zinfadel
A well balanced wine is one that has no single component standing out Acidity, sweetness, tannin or alchol
A well balanced wine is one that has no single component standing out Acidity, sweetness, tannin or alchol
A well balanced wine is one that has no single component standing out Acidity, sweetness, tannin or alchol
Sight can help when accessing age of a wine and clarity, but not important for tasting When you have a cold, you don’t taste so much The mouth and the nose are both integral to the taste experience ALWAYS smell your food when you eat it – double the pleasure!