By Vincent Gasnier
Gasnier, one of many emerging stars on the planet of wine, has stumbled on a enjoyable, clean, and intuitive approach to realize the flavors wine enthusiasts like best--and the best way to decide precisely the correct bottle of wine each time! comprises 22 guided tastings, pointers on paying for and storing, and extra.
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Extra resources for A Taste for Wine
Vines are susceptible to all kinds of pests and diseases, ranging from microscopic fungi and bacteria to hungry herbivores. Vinegrowers are troubled by wild boar in parts of Italy, raccoons in California, and kangaroos in Australia! A period of warm, wet weather can induce downy mildew, and dry weather might bring on powdery mildew, both of which are fungal diseases that can be controlled by spraying the vines with fungicide. Rose bushes are even more susceptible to these diseases, so vinegrowers often plant roses at the end of each row of vines; the rose will succumb to mildew before the vines and thus acts as an early warning system for the vinegrower.
Sometimes (but of course, much more expensively) helicopters are mobilized to hover above the vineyards, keeping the air moving so that frost cannot form. Vinegrowers may also use helicopters and sprinkler systems to spray water on to the vines (as in Chablis), which will freeze rapidly, creating little protective ice cocoons around the buds or grapes. anticipating danger So, vinegrowers will exert as much influence as they can on the climatic and weather conditions in their vineyards. They know the climate and will manage their vineyards accordingly, and they will listen to the weather forecast and make attempts to ward off danger from specific events such as spring frosts.
Many producers use the same band of local or migrant grape-pickers year after year. summer in the winery During the summer months, the winery and cellar must be kept as cool as possible to protect the maturing wines. 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.
A Taste for Wine by Vincent Gasnier