Wine Tasting Week 5
Wednesday, March 7, 2007
Wine-tasting. More whites tonight. I learned that almost all white and rosé wines are meant to be consumed relatively soon after they are bought. Though whites that are particularly acidic, alcoholic, tannic (oaky), or very sweet may survive long aging. I also found out that they are best stored upside-down or on their sides and served at cellar temperature (50-55ºF). Our table brought in cheese, crackers, and grapes, which helped me to better taste each individual wine I think, almost like clearing the pallet between them, or something. Cliff’s Seyval Blanc CZ wine was actually my favourite of the bunch! [Helped with set-up and clean up.]
0 Comments:
Post a Comment
<< Home