There is something magical that happens when a fresh goat cheese meets a New Zealand-style Sauvignon Blanc. The wine’s grassy, herbal, citrusy flavor elevates the acidity, creamy and slightly animal qualities of the cheese, or when Champagne’s bright acidity and sparkling texture meets the salty, luxurious richness of caviar or oysters. I think all …
Submitted by Sheridan Scott.
The most mysterious aspect of wine is the endless variety of flavours that stem from a complex system of interactions among many hundreds of compounds. In its widest sense, wine flavour refers to the overall impression of both aroma and taste components. Aroma is usually associated with odorous, volatile compounds from the grape varietals. The …
Yeast and its Importance to Wine Aroma and Flavour Read More »
There are many styles of Port wine but they all start out the same way. Port is a fortified wine that originated in the Douro valley in northern Portugal. It is typically made with Red wine grapes but it can be made in a white style. The best known red grape varietals that are used …
Acid Additions through Bench Trials – Rev 2 Background There is a growing trend for grape growers to leave the grapes hanging for extended periods of time to increase the aroma and flavour components in the resulting wine but this practice does leave the grapes with lower than ideal acid levels. There are many articles written on how …
Results of the Saanich Sommeliers Wine Competition held Saturday, January 20 can be found on the BC Amateur Winemakers Association web site here. Congratulations to all medal winners.