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Easy Sheet-Pan Chicken from a Melissa Clark recipe worked well. We used some boneless chicken breast, pounded out rather than the chicken thighs called for in the recipe. Roasted carrots and potatoes filled to the menu. Another Georgian white from Teliani vineyards, this time their Kisi aged in Qvevri. The winery describes the Kisi offering thusly: Bouquet: Aromas of spices, white pepper and ripe fruit, dried chamomile and saffron. Palate: Intense and pure aromas, harmonious finish, long aftertaste. Wines of Georgia notes that: "some scientists believe the Kisi white grape is a hybrid of the Mtsvane and Rkatsiteli varieties. For me, it is medium bodied, beautifully balanced and went splendidly with the sheet-pan chicken.

Interesting topic. Wild vs cultured yeast and the impact on the uniqueness of a wine. https://lnkd.in/d2tunuDu

American Oak American Oak belongs to the species Quercus Alba or White Oak which grows in the forests of the American Midwest. It is a fine grained species making it suitable for maturing wines and has the lowest level of tannins of the various oak species , but it is particularly rich in aldehydes and lactones which respectively lend the wines aromas of vanilla and coconut French oak Generally there are two different kinds of oak grown in France Quercus robor also known as Quercus pedunculata aka Limousin oak is mainly use for ageing brandies and Armagnac. This is very porous type of oak with a wide grain which allows for a greater degree of evaporation and oxidation. It imparts high levels of tannin to the liquid it contains and its aromas are reminiscent of roasted almonds and caramel Quercus sessilis also known as Quercus petraea is grown in the forest of Allier, Nevers and Troncais. This type of oak has a much finer grain than Limousin Oak and has less tannin. As a result it is preferred for wine production. Aromatic notes tend towards spice and smoke

🍇 Tannins: The Timekeepers of Wine 🕰️🍷 With every sip of red wine, we taste a complex chemistry at work. Tannins, the sophisticated compounds that are the backbone of wine's character, play a crucial role in flavor and aging. Tannin Trivia: Tannins are natural polymers that add structure and depth to red wines. They are derived from flavan-3-ols, bringing astringency that's felt as dryness in the mouth. As wine ages, tannins evolve, softening and adding to the complexity of the wine. In the dance of wine aging, tannins are the maestros, orchestrating the transformation that takes place from barrel to bottle to glass. 🍷 Embrace the tannins in your next glass of red – they're not just ingredients, but storytellers of time and terroir. #WineScience #Tannins #RedWine #FineWine

𝐒𝐜𝐢𝐞𝐧𝐜𝐞 𝐜𝐚𝐧 𝐛𝐞 𝐟𝐮𝐧 & 𝐜𝐮𝐭𝐞…   …if we make it that way 😉   💡 Here the aim was to make a funny comic for a virtual issue and article collection on grapevine for Physiologia Plantarum.   🎨That visual was used for the Icon representing the collection on the webpage and also on all the social media channels to advertise it.   🤔I thought about a fun concept and decided to depict the way different wines are made:   🍷 Red wine is made by fermenting the whole red/purple grapes, including the seeds and skin, sometimes even the stems.   🍸 White wine is often made from light grapes, green or white ones, or the white flesh of grapes without their skin.   🌷 Rosé is made with an intermediary method, where dark grapes are crushed with their skins and those skins stay mixed with the juice for a while & get removed afterwards.   🤪In veeeeryyy simple and broken down concepts. I am not a wine specialist & there seem to be so many different ways to produce wine, which grapes to use, not to use, how, when, where…   ✅But for the sake of simplicity and entertainment, and the decided aim, this illustration was deemed to be appropriate.   ⭐️Do you have a favorite wine? And do you like science to be depicted fun?⭐️   Love, Daria 💚   #scientificillustration #dcsciart #wine #grape #comic

It was only right to follow with a description of 2015 Gevray Chambertin 1er Lavaux St Jacques, Domaine Tawse⁠ , which is phenomenal, not as good as Mazis, although maybe it is now. ⁠ ⁠ Compared with Mazis colour is even lighter, and there is much more sour red fruit such as red cherries, citrus oil-infused raspberries with pomegranate, pink grapefruit, citrus blossom, dry autumn leaf, flint and damp earth. ⁠ ⁠ Lovely flow and juiciness similar to this found in Mazis but not as deep nor rich, fantastic purity of sweet and sour red fruit with a mineral flintiness and pinch of smoke. The phenomenal relationship between acidity, alcohol and tannins, compared with Mazis, is finer and more delicate, providing intense mineral freshness.⁠ ⁠ What is best is how this wine feels, melting on your palate like a red fruit sorbet, with ethereal and effortless delivery with silkiness and purity. Type of wine that it’s great now, making you wonder how it will taste in 5-10 or 15 years. 93+⁠ ⁠ In my opinion, the 2015 vintage of red Burgundy is a benchmark combining rarely seen in Burgundy phenolic maturity with the purity of fruit at 12.5-13.5%. On top of that village and Premier Cru wines could be approached, although they will benefit from additional 5-10 years of cellaring. Grand Cru are fantastic, however I feel they are shutting down a bit so best to give them another 10 years of cellaring. ⁠ ⁠ Great wine, only topped by the company @ania.gadzelewska @papatrycjurz @clarke_reece. ⁠ ⁠ #GevreyChambertin⁠ #LavauxStJacques⁠ #DomaineTawse⁠ #2015Vintage⁠ #BurgundyWine⁠ #PremierCru⁠ #RedWine⁠

Have you ever tried Mead? This ancient alcoholic beverage is made by fermenting honey with water, and often has added fruits, spices, grains or hops for flavor. Mead has been around for thousands of years and is often referred to as "honey wine" but it is not technically a wine. It has its own category. Its fermentation process can result in different types such as still, sparkling, sweet or dry meads. Depending on the ingredients and brewing techniques used, the flavor profile can range from sweet and fruity to complex and dry. Have you tried it? #Mead #HoneyWine #AlcoholicBeverage. https://lnkd.in/gDcBaEPr

Brettanomyces aka Dekkera is a rather controversial topic and it aromatically contributes to some earthy, animal like type characters in wine but also in beers. (Lambic is a great example of beer made with Brettanomyces yeasts!) . I love this quote from Marc Perrin of Château de Beaucastel, extract from "The Science of Wine" by @drjamieGoode : . "I could quote many more examples of opposition between a scientific vision of wine and our tradition/terroir oriented philosophy of wine, and the subject of Brettanomyces is just one more. There are certainly some Brettanomyces in every natural wine, because Brettanomyces is not a spoilage yeast (as many people think) but one of the yeasts that exist in winemaking. Some grapes, like Mourvèdre, are richer in 4EP 'precursors" than others and we have a high proportion of these grapes in our vineyard. Of course, you a kill all natural yeasts, then use industrial yeast to start the fermentation, saturate the wine in SO2, and then strongly filtrate your wine. There will be then no remaining yeasts, but also no taste and no typicité". . I personally enjoy a certain level of Brett in certain wines made from specific grape varieties such as Syrah and Cabernet Franc... I was told on a few occasion it is because I am French! 😂 . . What are your thoughts on Brettanomyces? . . #sommninja #winestudent #asisomms #courtofmastersommeliers #sommeliere #sommelierlife #sommelierlifestyle #sommeliers #wineeducation #advancedsommelier

Not only Frizzante, but Spumante! Flora is our Spumante, a Charmat Method produced with Pinot Nero grapes. In harvest time, when analysis reveal the perfect maturation of grapes, we produce this wine. A perfect time of harvesting is essential, because grape's sugars must be enough to let the wine fermenting naturally, without adding additional sugar. Besides, ripe grapes give also many complex aromas, which make this spumante UNICO. #viteawines #flora #spumante #oltrepopavese