0_Wizard
have you ever tried wine tasting? it is a sensory examination and evaluation of wines
Wine tasting is the sensory examination and evaluation of wine.
chosen_Wine_tasting_0
Wine tasting
chosen_topic_0_Wine_tasting
Wine tasting
Wine tasting is the sensory examination and evaluation of wine. While the practice of wine tasting is as ancient as its production, a more formalized methodology has slowly become established from the 14th century onwards. Modern, professional wine tasters (such as sommeliers or buyers for retailers) use a constantly evolving specialized terminology which is used to describe the range of perceived flavors, aromas and general characteristics of a wine. More informal, recreational tasting may use similar terminology, usually involving a much less analytical process for a more general, personal appreciation.
Wine
Wine (from Latin "vinum") is an alcoholic beverage made from grapes, generally "Vitis vinifera", fermented without the addition of sugars, acids, enzymes, water, or other nutrients. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide. Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, and the production process. Many countries enact legal appellations intended to define styles and qualities of wine.
Judgment of Paris (wine)
The Paris Wine Tasting of 1976 — known as the Judgment of Paris — was a wine competition organized in Paris on 24 May 1976 by Steven Spurrier, a British wine merchant, in which French judges carried out two blind tasting comparisons: one of top-quality Chardonnays and another of red wines (Bordeaux wines from France and Cabernet Sauvignon wines from California). A Californian wine rated best in each category, which caused surprise as France was generally regarded as being the foremost producer of the world's best wines. Spurrier sold only French wine and believed that the California wines would not win.
Wine fault
A wine fault or defect is an unpleasant characteristic of a wine often resulting from poor winemaking practices or storage conditions, and leading to wine spoilage. Many of the compounds that cause wine faults are already naturally present in wine but at insufficient concentrations to adversely affect it. In fact, depending on perception, these concentrations may impart positive characters to the wine. However, when the concentration of these compounds greatly exceeds the sensory threshold, they replace or obscure the flavors and aromas that the wine should be expressing (or that the winemaker wants the wine to express).
Malolactic fermentation
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction. The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); "Oenococcus oeni", and various species of "Lactobacillus" and "Pediococcus".
Wine and food matching
Wine and food matching is the process of pairing food dishes with wine to enhance the dining experience. In many cultures, wine has had a long history of being a staple at the dinner table and in some ways both the winemaking and culinary traditions of a region will have evolved together over the years. Rather than following a set of rules, local cuisines were paired simply with local wines. The modern "art" of food pairings is a relatively recent phenomenon, fostering an industry of books and media with guidelines for pairings of particular foods and wine. In the restaurant industry, sommeliers are often present to make food pairing recommendations for the guest.
Blind wine tasting
Blinded wine tasting is wine tasting undertaken in circumstances in which the tasters are kept unaware of the wines' identities. The blind approach is routine for wine professionals (wine tasters, sommeliers and others) who wish to ensure impartiality in the judgment of the quality of wine during wine competitions or in the evaluation of a sommelier for professional certification. More recently wine scientists (physiologists, psychologists, food chemists and others) have used blinded tastings to explore the objective parameters of the human olfactory system as they apply to the ability of wine drinkers (both wine professionals and ordinary consumers) to identify and characterize the extraordinary variety of compounds that contribute to a wine’s aroma.
1_Apprentice
I have! We recently rewatched the movie Sideways, where there are some pretty funny scenes about wine tasting. Do you have a favorite vineyard or type of wine?
0_Wizard
with all the varities of grapes and strains there are a lot of types, but they are all so good, I am not sure if i have a favorite!
Different varieties of grapes and strains of yeasts produce different styles of wine.
self_Wine_2
Wine
self_1_Wine
Yeast in winemaking
The role of yeast in winemaking is the most important element that distinguishes wine from grape juice. In the absence of oxygen, yeast converts the sugars of wine grapes into alcohol and carbon dioxide through the process of fermentation. The more sugars in the grapes, the higher the potential alcohol level of the wine if the yeast are allowed to carry out fermentation to dryness. Sometimes winemakers will stop fermentation early in order to leave some residual sugars and sweetness in the wine such as with dessert wines. This can be achieved by dropping fermentation temperatures to the point where the yeast are inactive, sterile filtering the wine to remove the yeast or fortification with brandy to kill off the yeast cells.
Winemaking
Winemaking or vinification is the production of wine, starting with selection of the fruit, its fermentation into alcohol, and the bottling of the finished liquid. The history of wine-making stretches over millennia. The science of wine and winemaking is known as oenology. A winemaker may also be called a vintner. The growing of grapes is viticulture and there are many varieties of grapes  Winemaking can be divided into two general categories: still wine production (without carbonation) and sparkling wine production (with carbonation — natural or injected). Red wine, white wine, and rose are the other main categories.
White wine
White wine is a wine whose colour can be straw-yellow, yellow-green, or yellow-gold. It is produced by the alcoholic fermentation of the non-coloured pulp of grapes, which may have a skin of any colour. White wine has existed for at least 2500 years. The wide variety of white wines comes from the large number of varieties, methods of winemaking, and ratios of residual sugar. White wine is mainly from "white" grapes, which are green or yellow in colour, such as the Chardonnay, Sauvignon, and Riesling. Some white wine is also made from grapes with coloured skin, provided that the obtained wort is not stained.
Ripeness in viticulture
In viticulture, ripeness is the completion of the ripening process of wine grapes on the vine which signals the beginning of harvest. What exactly constitutes ripeness will vary depending on what style of wine is being produced (sparkling, still, fortified, "rosé", dessert wine, etc.) and what the winemaker and viticulturist personally believe constitutes ripeness. Once the grapes are harvested, the physical and chemical components of the grape which will influence a wine's quality are essentially set so determining the optimal moment of ripeness may be considered the most crucial decision in winemaking.
Malolactic fermentation
Malolactic fermentation (also known as malolactic conversion or MLF) is a process in winemaking in which tart-tasting malic acid, naturally present in grape must, is converted to softer-tasting lactic acid. Malolactic fermentation is most often performed as a secondary fermentation shortly after the end of the primary fermentation, but can sometimes run concurrently with it. The process is standard for most red wine production and common for some white grape varieties such as Chardonnay, where it can impart a "buttery" flavor from diacetyl, a byproduct of the reaction. The fermentation reaction is undertaken by the family of lactic acid bacteria (LAB); "Oenococcus oeni", and various species of "Lactobacillus" and "Pediococcus".
List of Strawberry Shortcake characters
This is a list of "Strawberry Shortcake" characters. There are (at this writing) four distinct continuities in which Strawberry Shortcake's adventures take place: The original, 1980s version, the 2003 reboot, the 2009/2010 reboot and the upcoming 2018 reboot. Many of Strawberry Shortcake's friends appear in more than one continuity, and their appearance and/or characterization can vary greatly between versions. Distinct traits will be noted in each of the circas in which a character happens to appear. Strawberry Shortcake is the protagonist and the title character of "The World of Strawberry Shortcake" franchise.
Cannabis cultivation
This article presents common techniques and facts regarding the cultivation of the flowering plant "Cannabis", primarily for the production and consumption of cannabis flowers ("buds"). Cultivation techniques for other purposes (such as hemp production) differ. Cannabis belongs to the genus "Cannabis" in the family Cannabaceae and may include three species, "C. sativa", "C. indica", and "C. ruderalis", (APG II system) or one variable species. It is typically a dioecious (each individual is either male or female) annual plant (life period: April–September). "C. sativa" and "C. indica" generally grow tall (some varieties reach 4 metres, or 13 feet) and their females start the production of flowers rich in tetrahydrocannabinol (THC) (up to 29% by weight) as the season changes from summer to autumn.