I was nervous coming into the tasting -- I don't pay nearly as much attention to water's flavours as I do to the differences between wines. Different grape varieties, aging processes, methods of vinification, etc. means you'll rarely find two wines that taste the same. Water was always the palate cleanser and the go-to drink when wine just wasn't an option. Our body is about 7.4 pH," he says, "and our water fluctuates between 7.3 and 7.7, depending upon the time of the year." He says that promotes healthy living and also contributes to the "clean, crisp taste" of the water -- something Berkley Springs International Water Testing noted when it awarded the spring water its gold medal in 2001. "It comes down to a matter of preference," [George Groumoutis] says. "Some people are more finic...
...L'une des trousses destinées à la vinification mise en vente par la défenderesse porte le nom de...
... dans le domaine du négoce, de la vinification, de la production, de l'embouteillage et de la mis...
... avant « Jus de raisin de vinification ». . 2. La Dénomination des marchandises du no tari...
Unlike the somewhat singular focus of German wine (Riesling), Italy's diverse winemaking regions run parallel to their highly regional cuisine. From the northeastern Alpine region of Trentino-Alto Adige to the sun-baked Mediterranean region of Tuscany, Italy's wines are as varied as they are food-friendly. Similarly, regional dishes vary from province to province, reflecting the local availability of ingredients produced by the area's farmers. The common characteristic of authentic Italian food is fresh ingredients, and creating perfect wine-and-food pairings requires taking stock of, well, stocks. Fresh olive oil, local produce and fresh herbs bring the core flavours of most Italian dishes, with garlic, onions and peppers playing important supporting roles. Heartier dishes are common i...
... of grapes on bamboo racks before vinification. Raisin, dried cherry and blackcurrant flavours ar...
In Italy, [Muscat] is known as Moscato, and in the Asti region it's often used to make sweet, sparkling wine known as -- what else -- Moscato d'Asti. Typically low in alcohol and high in sweetness, Moscato d'Asti is fantastic with chocolate-covered strawberries... just in time for Valentine's Day. Quite light in colour as well, Tamaya has a nose that is much lighter, with light peach and a hint of pistachio nut. Muscat of Alexandria is typically considered a more boring version of the original, but not in this case. Made from hand-picked grapes, the wine has rich honey flavours that mix with a hint of pistachio on the palate, and it offers an unexpectedly thick, viscous body. The comparisons with Gewürztraminer definitely apply here, and nice acidity keeps the Tamaya from being all suga...
... of the grape is used and the vinification process. It's also one of the few vitis vinifera g...
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