By Gerald Asher
Each wine has a narrative. during this choice of elegantly written essays from the prior thirty years, up to date with a brand new creation and endnotes, well known writer Gerald Asher informs wine fans with insightful, engrossing money owed of wines from Europe and the USA that provide simply as a lot when you easily take pleasure in vibrant evocations of individuals and locations. Asher places wine in its context by means of taking the reader on a chain of discursive trips that begin with the carafe at his elbow. In his advent, Asher says, “Wine . . . attracts on every little thing and leads everywhere.” no matter if the topic is a supposedly easy crimson wine shared in a Parisian café or a Napa Valley Cabernet tasted with its vintner, each essay in A Carafe of Red is as gratifying because the wines themselves.
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Extra resources for A Carafe of Red
Q France: Alsace; Italy; Austria G Pinot Bianco (Italy); Weissburgunder W q France: Alsace; Italy G Tokay Pinot (Germany, Austria) Trebbiano/Ugni Blanc Trebbiano, the same grape as France’s Ugni Blanc, is the most widely planted white variety in Italy. Generally the source of bland, dry white wines, normally found in blends. q Italy; France Silvaner This variety is widely grown in both Germany and neighboring Alsace. Silvaner is a relatively neutral grape with lively acidity that can produce distinctive dry whites.
It ccan involve drawing fermenting red d wine from the bottom of the vessel aand pumping it over the skins floating aat the top (left). 3 Pressing Pneumatic press 2 3 When sufficien nt alcohol, color, tannins, and flavors have been extracted, the liquid (free e-run juice) is run into a different con ntainer. The largely solid matter thaat remains in the tank is then pressed (below), produ ucing a thick, dark liquid know wn as press wine. Press win ne may be added to the free--run juice at blending to inccrease tannin and color.
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A Carafe of Red by Gerald Asher