Top Twenty East Coast WinesOur Favorite Local WinesYour content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings. New York WinesPennsylvania WinesVirginia WinesNew Jersey WinesYour content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings. Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings. Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings. New Jersey WinesYour content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings. Your content goes here. Edit or remove this text inline or in the module Content settings. You can also style every aspect of this content in the module Design settings and even apply custom CSS to this text in the module Advanced settings. The post Top East Coast Wines appeared first on Wine School of Philadelphia. Via https://www.vinology.com/top-east-coast-wines/ Via https://vinology1.weebly.com/blog/top-east-coast-wines
0 Comments
The world of wine is wonderful. Its mastery opens opportunities in all sectors, from the hospitality industry to retail, from education to marketing, from distribution to production. Wine jobs are not only appealing, but they’re lucrative too. Wine professionals, like any other specialists, need credentials, and constant knowledge updates. The wine world comprises dozens of countries, hundreds of wine regions, and thousands of grape varieties. The laws, the climate, the soil types, and the people, they all form part of a wine specialist’s knowledge. Getting Wine CertifiedIf you want to get your foot in the door, you’ll need to hit the books and find the right association, school or study program to help you in your learning, but also to vouch for you. These are the most important wine education and certification programs, find out which one is for you. Our preference for wine certification is well known: we love the programs coming out of the National Wine School, so we are totally biased. If you want a neutral source for information, we recommend either the Sommeliers Choice Awards or SOMM. Wine and Spirits Education TrustThe Wine and Spirit Education Trust, or WSET is based in the UK, but now runs programs all around the world through third parties. You can take any of their courses at any major city in the US and other countries. The WSET is very methodical; they offer programs on different specialties like wine, spirits, sake. Advancing from levels one through four in most programs, the difficulty increases dramatically. A level four Wine Diploma is one of the most coveted and hard to get certifications in the industry. Wine regions, tasting but also a strong focus on the business side of wine, WSET is great for people on the commercial side of the wine industry. Court of Master SommeliersThe Court of Master Sommeliers is a sommelier certification program based in the UK, now with a big branch in the US. There are four levels to accomplish before becoming one of the few Master Sommeliers in the world. There are just over 400 wine professionals with this high title. Founded in 1977, it had a big boom after the SOMM documentary was released in 2013. The organization focuses strongly on wine service in restaurant scenarios and on deductive wine tasting, a skill that enables sommeliers to not only asses the quality of any wine but to identify its vintage, grape variety, and provenance. Institute of Masters of WineThe Master of Wine qualification is gained after a challenging three-year program organized by the Institute of Masters of Wine. Founded in 1955, the organization requires students to know everything there is to know about wine, but also to write appropriately about it. A series of essays and exams take the students to their limit, becoming some of the better-prepared professionals in the industry. To start the program, students must already have wide experience in the field, high qualifications like the level four WSET diploma and the sponsorship of a Master of Wine. Wine Scholar GuildThe Wine Scholar Guild is an approachable study program provider. The ability to study traditionally in a classroom or online allows students to tackle the Wine Scholar Guild programs in their own time from anywhere in the world. Specializations in important wine-producing countries like France, Spain, and Italy make this organization an ideal way to stand out from other professionals. Master-level programs include a regional approach to most French wine regions, from Champagne to Bordeaux. Immersion trips that include high-end tasting in the heart of the wine country and mentorship from highly trained professionals complete the learning experience. The International Sommelier GuildEstablished in 1982, the International Sommelier Guild offers an extensive wine education program through third-party schools in the United States, Canada, China, Mexico, South Africa, Thailand, and many other countries. Standardized, relevant textbooks and a complete curriculum fed by ISG instructors are a powerful tool to certify capable sommeliers. Different levels lead students to a very high proficiency level, including a teacher program that helps grow the guild’s reach. A new online learning platform will help the International Sommelier Guild have an even broader reach. National Wine SchoolThe only wine program founded in the United States, the NWS offers programs are (not surprisingly) uniquely American. For starters, the wine trade is very different in the states than other countries. Working in restaurants isn’t as lucrative nor as respected as it is in Europe. Instead of being a trade school certification, the NWS is more like a bachelor of arts degree. They expect their students will work in many parts of the wine trade, including winemakers, wine educators, and importers, and their curriculum reflects those realities. For wine students in the USA, we think the National Wine School is the best option. Their programs have been adopted by many colleges and universites in the states. However, their programs are not available in England or Europe. If you want to become a certified sommelier, or you simply wish to increase your wine expertise, these are the most popular organizations worldwide. As long as you have a passion for wine and a commitment to keep on learning, you’ll find any goal achievable, and any certification level within reach. Welcome to the wine world, an ever-growing community of wine lovers. The post Wine Courses appeared first on Wine School of Philadelphia. Via https://www.vinology.com/wine-courses/ Via https://vinology1.weebly.com/blog/wine-courses5608252 Though times are a little strange, many people are keeping positive by celebrating victories, big and small. Folks are having virtual birthday parties, students are attending graduations online, and grandmas are enjoying the simple pleasure of drinking beer. On Wednesday, one Massachusetts grandma had a substantial reason to crack open a cold one. According to USA Today, 103-year-old Jennie Stejna won her fight against coronavirus and celebrated by drinking a good old Bud Light. The Polish grandmother first tested positive for the virus three weeks ago and was subsequently put in a separate ward in the nursing home where she resides. Though her battle with the virus was tumultuous, and her family even prepared their final goodbyes (via phone because visitors were prohibited), the resilient Mrs. Stejna bested the condition and made an inspiring recovery. Naturally, the 103-year-old had to celebrate, and the special moment was thankfully caught on camera. In a video that has since gone viral, one of Stejna’s attendants hands her a beer that she happily sips on, delighted by how cold it is. The article 103-Year-Old Woman Survives Coronavirus, Cracks Open a Bud Light appeared first on VinePair. Via https://vinepair.com/booze-news/103-year-old-survives-coronavirus-drinks-bud-light/ Via https://vinology1.weebly.com/blog/103-year-old-woman-survives-coronavirus-cracks-open-a-bud-light With all of us sitting at home and opening our cellars, it’s extremely important to drink those bottles you’ve been saving at the right temperature. If your house is like mine, it’s impossible to get any bottle near “cellar temperature.” Plus, most household refrigerators are too cold, which hides the aromatic bouquet of the wine when you pour a glass. While it won’t fix the temperature variances of your apartment nor does it have dual-zone technology, a scrappy way to mitigate inconsistent chilling is a solid wine thermometer. This removes any Goldilocks-guesswork from the equation indicating when your wine is “just right.” There are plenty of wine thermometers on the market but most of them are questionably expensive or work once and never again. After testing a lot of equipment, we found this little wraparound gadget to be a top contender. Don’t be fooled by its simplicity, this thermometer is the most reliable we’ve ever used. It’s not a huge gadget so it doesn’t take up storage space in whatever drawer you throw it in. Most importantly, it doesn’t use batteries so it’s never dead when you actually want to use it. We can’t emphasize that enough, because there is nothing worse than when you want to use a tool like this and the little batteries (which, let’s be honest, nobody ever has spares of) die. To make things even easier, it has reference markers on it showing what temperature the most common varietals should be served at. Who needs guesswork when you can have perfectly chilled Sauvignon Blanc? The article Everyone Needs A Wine Thermometer When Staying At Home appeared first on VinePair. Via https://vinepair.com/picks/best-wine-thermometer-at-home/ Via https://vinology1.weebly.com/blog/everyone-needs-a-wine-thermometer-when-staying-at-home Even before the Covid-19 pandemic struck, drinkers were beginning to eschew the buttoned-up, somewhat pretentious, neo-speakeasy style of bar that had defined the early stages of the cocktail renaissance. Comfort, friendliness, and simply having a “good time” were suddenly starting to become more important for everyone. In Columbus, Ohio, two offbeat bartenders decided to take that ethos to the next level. It was 2019 and Beam Suntory was looking for a way to get craft cocktail bartenders to start acknowledging DeKuyper, its low-brow liqueur brand, which had certainly seen better days. So the company approached Historic Revelry, a Columbus-based creative agency run by local bartenders Joshua Gandee and Chris Manis. Always up for playful ideas, the two realized there was only one way to truly celebrate DeKuyper. “Let’s reintroduce it the way people already know it,” says Gandee. “At a campy, chain restaurant — and through the forgotten cocktails of the ’80s and ’90s.” While the running trend had been for many top-50 bars and bartenders to spend less time running their own joints and more time doing high-brow, high-dollar pop-ups across the globe, Gandee and Manis decided that they’d launch a pop-up — the Royal Fern — designed to recall a simpler, cheaper, and, yes, cheesier era. “But I hadn’t been to those restaurants in a really long time,” says Gandee, who notes his first-ever job was as a busboy at Red Lobster when he was 15. “So it’s like looking at photographs, and you wonder if you really have a correct memory or you’ve just memorized the photo.” The Royal Fern would hope to mimic a time from the late-1960s up through the ’90s when so-called “fern bars,” literally decorated with ferns, started attracting singles looking to mingle. (The original fern bar, according to The New Yorker, was TGI Fridays, which was joined by many competitors. These venues evolved into neighborhood “bar and grill” concepts.) Adopting the personas of “Chris Royal” and “Josh Fern,” the two visionaries aspired to start transforming their city’s most esteemed cocktail bars into these “bar and grill” chains that dominated the landscape a few decades ago. But with the coming of Covid, that vision was put on hold. But as the pandemic stretches on, and as a massive recession is all but guaranteed on the other side, I’ve begun to wonder if the bars that reopen might follow the model that the Royal Fern had already laid out in the “before times.” As drinkers and diners look for comfort and nostalgia, fern bar-like concepts may be even more relevant moving forward than they were pre-Covid. Designing a Modern Neighborhood Gathering PlaceSo what will it take to create a comfortable, welcoming bar in the post-pandemic future? The first step for Manis and Gandee was creating a restaurant mascot, since in their minds all ’90s chains had some goofy character associated with them. They settled on “Fern,” an anthropomorphized, frond-mustachioed Polypodiophyta, wearing a suspendered flowerpot as shorts. They would print coloring page placemats and oversized laminated menus. They’d offer plastic souvenir sippy cups “for the kids.” For food items, or “bites,” nachos and loaded potato skins were a must, and they would all need to have over-the-top names to let you know how massive the quantities were. “It should feel like [such] a Sisyphean task that you’ll never finish them,” says Manis. Drinks-wise, they would serve items like a spiked root beer float, an Amaretto Sour, and a Blue Hawaiian, made with déclassé stuff like Watermelon Pucker, sure, but also featuring modern improvements like fresh juices and high-quality modifiers. Gandee and Manis also knew that back then, there was one cocktail that defined chain restaurants more than any other: Sex on the Beach. Their modernized riff would be called Transparent Bathing Suit and it’d be elevated by the use of a makrut lime-infused vodka and bitters, along with the traditional Peachtree Schnapps. Even if it tasted much better, the cocktail certainly wouldn’t have seemed out of place at a Ruby Tuesday or an Applebee’s circa 1992. “It’s kinda tough to say what we borrow from what,” says Manis. Based on the name, you can tell they definitely wanted to offer a nod to those original fern bars of the 1970s, like TGI Fridays. “A lot of those restaurants from that era were all so similar.” Still, they were most inspired by Max & Erma’s, known in its heyday as “The Neighborhood Gathering Place,” a chain that started in Columbus in 1972 and eventually spread to dozens of locations in the Midwest. It became famous for its serve-yourself sundae bar set inside a converted bathtub. Both Gandee and Manis have a great nostalgia for Max & Erma’s, but recognize that might’ve only been on account of their naiveté in youth. “When I grew up that was just the normal place you went to. I think we went there almost every weekend,” says Manis, who grew up in the Columbus suburbs. “Until I got older, and got into fine dining, that’s just what I thought restaurants were supposed to be.” Ironically, the Royal Fern’s first pop-up event would be held at the site of the original Max & Erma’s, in Columbus’s German Village neighborhood. That location closed in the summer of 2017 and was later taken over by a cocktail and pierogies spot called Wunderbar, which also closed before Gandee and Manis came along. Conveniently for the Royal Fern, the space had retained a lot of Max & Erma’s decor, including the stained glass Tiffany lamps hanging over every booth. The only accoutrements Gandee and Manis needed to add for the Royal Fern were their own placemats and some hanging ferns. “It confused a lot of people in the neighborhood,” says Manis. After printing their menus off, a worker at OfficeMax congratulated them on opening a new restaurant. “And a little old couple came up to me complaining that no one had come to the hostess stand to seat them, [asking,] ‘Is this under new management?’” The crowd for that first night was mostly service industry people, many of whom came after their own shifts ended. These cocktailians really got into the satire of the whole pop-up, eventually calling for off-menu drinks from that era, like Flaming Dr. Peppers. One of the area’s top bartenders, Greg Burnett, handled them with aplomb. Once people saw how fun the first event looked on Instagram, a packed second event was all but guaranteed. The Royal Fern’s second pop-up in Columbus was four months later, this time at The Bottle Shop and the concept really came into focus. The bartenders, like Barbara Reynolds, wore green dad hats and thick red shirts, with their pants held up by tri-colored suspenders with Chotchkie’s-like flair on them. Drinks were even more chain-friendly with blended Strawberry Margaritas and Cosmo Jell-O shots. A third pop-up would follow on Halloween, at Antiques on High, Seventh Son Brewing’s sour ale and hazy IPA brewpub. “They understood the Royal Fern completely,” explains Gandee. “Everyone was in a jovial, costumey mood. They realized that they got to essentially play a caricature of themselves. It made for a super-fun environment.” Reinventing the Chain Bar for the Post-Pandemic FutureUnfortunately, the fourth Royal Fern pop-up and its biggest event yet had to be canceled at the last moment due to Covid-19. Set to be held on St. Patrick’s Day 2020 with a new sponsor — Patrón — the “El Helecho Real” (Spanish for royal fern) concept was going to be really weird. The concept was, basically, what if a chain Mexican restaurant like, say, Chi-Chi’s, decided to put the bare minimum effort into celebrating the Irish holiday? “We really wanted to push it to see if fans of the Royal Fern could understand the joke — and if we could take it to an even further level,” says Gandee. As yet, that question goes unanswered. Like all bartenders, and bar-goers, the duo hopes to be back in the bar soon. In these turbulent times, Gandee and Manis believe there’s something really comforting about the chain restaurants of decades past. Maybe we’ll even start seeing a rise in fern bars and other nostalgia-based concepts once people start going out again? If so, Gandee and Manis are ready to help, and they won’t even need to travel to your city. They consider the Royal Fern the first-ever pop-up bar that’s based on franchised restaurants. Similar to the Miracle pop-up bars that are now all the rage around Christmas, Historic Revelry can supply a complete “party in a box” with menus, flyers, employee clothing and merch, their song playlist (which sometimes includes the sounds of “sizzling fajitas” coming out of the kitchen), recipes for the cocktails, and more. You, too, could host your own Royal Fern event, even if you aren’t exactly a lover of chain restaurants. “We are absolutely lampooning them — they weren’t good,” says Manis. “But that doesn’t mean the party shouldn’t be good, shouldn’t be fun, [or] that the drinks shouldn’t be good. Maybe they weren’t highbrow. You should still have a blast.” “All our memories of that time,” he says, “weren’t about having terrible meals — they were about having a great time with our family and friends.” Once we get through all this, we’ll all be looking for comfort — and this is one bar concept that over-delivers. The article In a Post-Covid Era Fueled by Nostalgia, Will We See the Return of Fern Bars? appeared first on VinePair. Via https://vinepair.com/articles/post-covid-nostalgia-fern-bars/ Via https://vinology1.weebly.com/blog/in-a-post-covid-era-fueled-by-nostalgia-will-we-see-the-return-of-fern-bars It’s easy to make drinks behind a bar when there is a wholesome selection of equipment at one’s disposal, efficient ways to clean bar tools and reset for the next round of drinks, and a seemingly endless supply of quality ice. Bartending at home, however, is, in most cases, the polar opposite of this experience: working with the bare minimum on all fronts — fewer tools, a sink that may just be a bit too far away for convenience, and a set supply of quality ice that dwindles rapidly after making a couple rounds of drinks. As we aim to be the best drink slingers and entertainers at home for both ourselves and others — whether it be in person or virtually — it’s important to keep in mind that we need to work within our limits, and make due with what we’ve got. With that in mind, we asked bartenders for their vital tips and tricks to making the best quality drinks at home, all the while striving to be better home bartenders. 1. Invest in the right toolsWe can’t ask an artist to paint a picture without giving them the tools and elements to do so. The same applies to bartending at home. (No, Uncle Joe, we can’t make you “one of those fancy drinks” without bar tools or the ingredients to do so.) While there are makeshift options available in most kitchens, investing in a set of tins, a proper jigger to measure, a bar spoon, and the mixing essentials is crucial. (Cocktail Kingdom is a staple for most bartenders and enthusiasts.) “A good Hawthorne strainer and cone mesh strainer will work much better than whatever flimsy one came in a kit,” says David Mor, bartender at Chicago’s Bad Hunter and founder of hospitality industry publication Spill. 2. Use quality ingredientsProfessional bartenders also recommend not skimping on mixing ingredients, which truly make a difference in the overall caliber of the cocktail. “Choose a good selection of premium spirits and vermouth[s],” Salvatore Calabrese, legendary bartender, author, and founder of the premium liqueur, Acqua Bianca, says. “Don’t make the mistake of thinking that mixing is a reason to use cheap alternatives.” “Just as a chef will master the classic methods of fine cuisine before going on to be more creative… a bartender must begin with the basics and then go a step further and experiment with flavor,” says Calabrese. 3. Know the classicsThe classics are the bedrock from which all other cocktails are born. Without having a compendious understanding of these templates, the likelihood of mixing up something undrinkable is significant. “Classics give you understanding of flavor profiles, and the way different balances can suit a particular mood,” Ryan Chetiyawardana (a.k.a Mr. Lyan), renowned bartender and owner of Cub and Lyaness in London, Super Lyan in Amsterdam, and Silver Lyan in Washington, D.C., says. “They also give you an easy guide on how to incorporate flavors and ingredients together to make your experiments less wasteful.” Chetiyawardana recently collaborated with Masterclass to develop a mixology course for home bartenders — a great place to start for perfecting the classics. 4. Learn to batchCocktails can sometimes be fussy to make, and difficult to keep up with at home for a small group. Batching ingredients ahead of time can help with efficiency and consistency, so learning how to successfully batch at home is helpful. “Any cocktail with a fairly high alcohol content can be batched and placed in the freezer,” Mor says. “But beware if the cocktail is lower on the alcohol content, or has some syrups and low-ABV ingredients in it. You’ll create a slush of a mess.” When it comes to entertaining others, batching also allows us to be present in the moment and not be overly distracted with the mixing process. “It will be less stressful and enable you to enjoy the company and present an enjoyable drink with ease,” Calabrese says. “A perfect style of drink to batch would be a Negroni as you can pre-mix all the ingredients and store in the fridge until ready to serve, and simply pour over ice and add a slice of orange to bring some freshness to the drink.” Other batch-friendly cocktails include the Martini, Sazerac, Old-Fashioned, and Manhattan. Another way to get creative with batching is with French press cocktails. (Check out VinePair’s ultimate guide to French press cocktails here.) 5. Get creative with the cupboardSimplicity shouldn’t stunt creativity. Taking the time to make custom ingredients that are multi-faceted and have depth of flavor can make a simple three-part cocktail that is bursting with flavor and complexity. “The easiest way to flex creativity and try something new is to utilize spices and dry ingredients in your cupboards in making syrups, infusions, and tinctures,” Mor says. “When I told my mom she could make a coriander syrup by using her ground coriander, white sugar, and water, it blew her mind.” Fresh herbs, fruits, and vegetables in the fridge also come in handy for some of these creative endeavors. 6. Share your recipesAnother important part of bartending is sharing your creations, and whether at a bar or at home, consumer feedback is essential. Being able to communicate recipes and concepts with others through photos or words can be inspirational and educational to other enthusiasts who are eager to try something new; and connecting with others over shared interests is a great way to build community. For those interested in sharing their creations on their Instagram feeds or elsewhere, Mor recommends demonstrating the process, as well as sharing the recipe. “I focus on posting videos of myself making the drinks and talking through, step-by-step, the process of how to measure the ingredients, shaking and stirring techniques, and garnishing,” Mor says. He then posts the recipe in the caption so others can replicate it at home. Chetiyawardana believes it’s important to keep presentation simple and relevant to your audience. “But make it personal,” he adds. As those following your drink-making will likely find, “It’s much more interesting to know what’s interesting to you.” The article 6 Tips to Becoming a Better Home Bartender, According to Bartenders appeared first on VinePair. Via https://vinepair.com/articles/best-home-bartending-guide/ Via https://vinology1.weebly.com/blog/6-tips-to-becoming-a-better-home-bartender-according-to-bartenders When it comes to Chardonnay from France, Burgundy is synonymous with the grape. It sets a benchmark with which Chardonnays throughout the world are compared. But that doesn’t mean you can’t find excellent Chardonnays from elsewhere in France — maybe not as famous, but still enjoyable for a fraction of the price of good Burgundy. One of those wines is the 2018 Chardonnay from Domaine d’Aussières in the Languedoc region in the south of France. Aussières is a sprawling vineyard near the coastal Mediterranean city of Narbonne. But because Chardonnay falls outside the region’s appellation-permitted varieties, it takes the more general Pays d’Oc designation, which translates to “country” wine of Oc, or Occitanie, an ancient area that included much of southern France. (“Languedoc” means “language of Oc.”) Whatever it’s called, Domaine d’Aussières’ Chardonnay is a wonderful wine at a remarkable average price of $13. It’s made without oak, and as far as un-oaked Chardonnays go, it’s an excellent alternative to the much more expensive Chablis of Burgundy. Relatively light and refreshing, with alcohol listed at 13 percent, the label aptly describes a “perfect balance between smoothness and acidity.” The tastes include green apple, pear, and citrus, with a good deal of spice. I often find un-oaked Chardonnays to be unwieldy and one-sided, with lots of fruit and not much more, but there’s lean elegance and good complexity here. Domaine d’Aussières is part of the large wine portfolio of Domaines Barons de Rothschild (Lafite), which has impressed me with the quality and value of its wines. Think of this one as a go-to white wine for all kinds of lighter foods; a wine that will surprise your guests when they ask you where it’s from and what it costs. Buy this wineThe article Domaine d’Aussières Chardonnay 2019 Pays d’Oc, France appeared first on VinePair. Via https://vinepair.com/good-wine-reviews/domaine-daussieres-chardonnay-2019-pays-doc-france/ Via https://vinology1.weebly.com/blog/domaine-daussieres-chardonnay-2019-pays-doc-france Airing between regular episodes of the VinePair Podcast, “Covid-19 Conversations” takes an inside look at how the coronavirus crisis is impacting all areas of the alcohol business. In this installment of “Covid-19 Conversations,” VinePair podcast co-host Zach Geballe speaks with Mario Enriquez and Eric Prato, co-owners of Garagiste Wine Room & Merchant, a company born from the desire to bring specialty producers and brands to the Las Vegas wine market. The innovative wine establishment is aptly named “garagiste,” a term that literally translates to “garage owner” and refers to small-scale, entrepreneurial winemakers. Enriquez and Prato discuss how Garagiste Wine Room & Merchant is filling a void in the Vegas wine market by seeking niche varietals, providing wine selections surrounding casinos don’t, and appealing to a largely local clientele. The co-owners attribute Garagiste’s success in part to Nevada’s flexible and comprehensive liquor license, which allows for both on- and off-premise alcohol sales, making the pandemic-era pivot to curbside and off-premise sales fairly fluid. They additionally attribute their survival at this time to a high concentration of wine professionals in the Las Vegas area, as well as support from the local community. The article Covid-19 Conversations: Garagiste Wine Room & Merchant’s Co-Owners on the Changing Face of Wine in Las Vegas appeared first on VinePair. Via https://vinepair.com/articles/covid-19-garagiste-wine-room/ Via https://vinology1.weebly.com/blog/covid-19-conversations-garagiste-wine-room-merchants-co-owners-on-the-changing-face-of-wine-in-las-vegas Inspired by one of VinePair’s most popular site sections, the Wine 101 podcast takes an educational, easy-to-digest look into the world of wine. This week’s episode is brought to you by Dark Horse. Dark Horse provides great tasting wine at a reasonable price and believes that victory is yours to define. Welcome back to Wine 101. In this episode, hosted by VinePair tastings director Keith Beavers, we look at a broad overview of wine texture. Beavers takes podcast listeners through texture by assessing acidity, structure, tannin, and body, relating each back to the character and fabric of the wine. Introducing these components one by one, Beavers discusses the feeling of these four textural characteristics on the palate, using transferable examples such as lemonade, tea, maple syrup, and honey. With these relatable comparisons, Beavers prepares listeners to comfortably approach wine tasting like the pros. Following this episode, listeners will have a clearer understanding of texture and other tasting “jargon,” and should find themselves more confident in their ability to point out the elements that make a wine refreshing and mouthwatering, or weighty and viscous. The article Wine Tasting 201: Acidity, Body, Structure, Tannins appeared first on VinePair. Via https://vinepair.com/articles/wine-101-acid-body-structure-tannin/ Via https://vinology1.weebly.com/blog/wine-tasting-201-acidity-body-structure-tannins Archaeologists have uncovered a historical treasure near the northern Italian city of Verona. But rather than ancient jewelry or precious stones, the discovery has exposed actual stones, dating back to Roman times. According to BBC News, the group of archeologists unearthed portions of a well-preserved stone mosaic floor, buried underneath a vineyard in Negrar di Valpolicella. The delightful discovery has long been in the works, prompted by the uncovering of Roman villa ruins in the area more than 100 years ago. After countless years of failed attempts to uncover additional structural remains, this breakthrough provides a true archeological victory. As explained in a blog post by the municipal government of the commune where the vineyard is located, the exciting project will be a time-consuming and delicate process moving forward. As local experts work to excavate the area, surveyors, authorities, and the vineyard owners will be collaborating to make sure the mosaic is appropriately preserved and eventually presented to those wishing to view it. The article Archaeologists Unearth Roman Mosaic Floor Beneath a Vineyard appeared first on VinePair. Via https://vinepair.com/booze-news/roman-mosaic-beneath-vineyard/ Via https://vinology1.weebly.com/blog/archaeologists-unearth-roman-mosaic-floor-beneath-a-vineyard |
John BoothHi I am John Booth,36 years old from California,CA,USA,working in Whole Seller market,we supply different types of Beverages to the market.Here I am sharing some special tips about it. Archives
August 2021
Categories |