How does wine work?
According to its legal definition in Europe, the wine is the product obtained exclusively by the alcoholic fermentation, total or partial, of fresh grapes, crushed or not, or of grape must, alcoholic beverages flavored with grapes cannot bear this designation.
The temperature: a must You must to serve them wines liquoreux and champagnes around 8°C. Then the wines Structured or ample white wines, such as the Great Burgundies, should be served at 10 to 12°C. The wines fresh reds, such as Beaujolais or Gamay are intended to be served between 12 and 15°C.
These tartar crystals, called “gravel”, are absolutely neutral (neither flavor nor smell) and therefore have no effect on the taste and preservation of the wine. They simply result from the precipitation of part of the tartaric acid naturally contained in all wines.
85% The composition of wineit is above allwater, up to 85%. “Of the’water vegetable”, as the oenologist Jacques Puisais says, because it has passed through the vine and the grapes to end up in the bottle.
The two key elements for recommend a wine to a customer
- The first concerns you directly. You must know the wines that you offer à la carte. …
- Next, interview the customer. In fact, your advice will always be more relevant if you know your customer, his tastes and his expectations.
the deposit is composed of natural solids (yeasts, bacteria, organic compounds), which settle in the bottle of winewhile we speak of lees, when the wine is in vats or barrels. Bind and deposit are two different terms to define the same solid matter, when talking about wine.
The red wines are made from grapes with black skin and white juice. After the harvest, the bunches of grapes are directed, as quickly as possible, to the place where the vinification is done to be transformed into wine.
The composition of winevs’is first of allwater, up to 85%. “Of the’water vegetable”, as the oenologist Jacques Puisais says because she passed through the vine and the grapes to end up in the bottle.