Wine Classification Wine Tasting Qualities And Defects
Wine Classification Wine Tasting Qualities And Defects
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Nessler, if the wine remains for some time in contact with the lees, it prevents, to a great extent, the diminution of the color.
44 WINE AND THE ART OF WINE TASTING.
The life of ordinary or common wines, which are harsh, is limited to a few, two or three, years. These wines in losing their harshness gain little or nothing in value, in fact, as they lose the defect of harshness, they acquire another, that due to tartaric fermentation.
Harsh wines which have good quality and body keep for a long... time, and after some years lose their harshness; they thus become more homo- geneous, harmonious, and pleasing, or as the experts express it, they become rounded.
If these wines are drunk before they have lost a portion of their harshness, they are not very hygienic.
BITTERISH (Amarognolo, It. ; Un pen amer, Fr. ). This is not a defect; it is even up to a certain point a good quality; that is, when the bitter- ness is very slight, delicate, aromatic, in short, pleasing; as a rule, a slight touch of bitterness is characteristic of densely colored wines.
What to read after Wine Classification Wine Tasting Qualities And Defects?
You can find similar books in the "Read Also" column, or choose other free books by G Giacomo Grazzi Soncini to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Nessler, if the wine remains for some time in contact with the lees, it prevents, to a great extent, the diminution of the color.
44 WINE AND THE ART OF WINE TASTING.
The life of ordinary or common wines, which are harsh, is limited to a few, two or three, years. These wines in losing their harshness gain little or nothing in value, in fact, as they lose the defect of harshness, they acquire another, that due to tartaric fermentation.
Harsh wines which have good quality and body keep for a long... time, and after some years lose their harshness; they thus become more homo- geneous, harmonious, and pleasing, or as the experts express it, they become rounded.
If these wines are drunk before they have lost a portion of their harshness, they are not very hygienic.
BITTERISH (Amarognolo, It. ; Un pen amer, Fr. ). This is not a defect; it is even up to a certain point a good quality; that is, when the bitter- ness is very slight, delicate, aromatic, in short, pleasing; as a rule, a slight touch of bitterness is characteristic of densely colored wines.
What to read after Wine Classification Wine Tasting Qualities And Defects?
You can find similar books in the "Read Also" column, or choose other free books by G Giacomo Grazzi Soncini to read onlineMoreLess
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