A Taste For Wine: 20 key tastings to unlock your personal by Vincent Gasnier

By Vincent Gasnier

Do you love daring reds? How approximately fruity whites? what is your individual wine type? one of many fastest-rising stars on this planet of wine has came upon a enjoyable, clean, and intuitive solution to how to realize the flavors you love top- and decide precisely the correct bottle of wine each time.

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Like anyone who makes their living from the soil, the winemaker must always be on the alert and ready to adapt to any situation, foreseen or otherwise, in his bid to produce the best wines he can. topping off Wine evaporates in barrels, but air spaces must not be allowed to form or the wine may oxidize. The casks rest with their bungs uppermost to permit topping-off. gathering prunings Bundles of vine prunings (facing page) will make useful bonfires when the vines need protection from frost. late winter in the vineyard Most vines are dormant during January in the Northern Hemisphere (July in the Southern Hemisphere).

To this end, during a heat wave, cellar doors are shut and, as evaporation is a major danger, the winemaker has to be extra-vigilant that casks of wine are kept full to the brim to prevent oxidation. Since there is a slight lull in the amount of work to do in the vineyard, this is also a good time for the winemaker to work on bottling wines from previous vintages that are still in barrel. To clear the winery floor and allow scrubbing down before the new harvest arrives, the wines from the previous year’s vintage will by now have been moved to the “second-year cellar” to join the older wines, staying there for as long as the winemaker decides before being either used as part of a blend or bottled directly from the barrel.

As the wine matures, the dead yeast cells (lees) impart their flavor—the longer a wine spends on its lees (anything between 15 months and seven years), the better its quality. The yeast sediment is then removed from the bottle using remuage, or riddling. In this process, the bottle is turned (by hand or mechanically) very slowly until it is upside down, causing the lees to slip into a plastic cup in the neck, held in place by a crown cap. The sediment is then removed using dégorgement— freezing the wine in the bottle neck to take out the sediment—and the bottle is sealed with a cork.

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