| Using ICP-MS, he determined which elements were most diagnostic of a wine's region of origin. |
|
| The great outdoors murders a fine wine's bouquet and strong-tasting barbecue fare ruins the restrained, delicate flavours of expensive bottles. |
|
| The wine's rich flavor will work beautifully with hearty dishes like pasta with meat sauce and rack of lamb with a brown sauce. |
|
| Except for the crus, most Beaujolais should be drunk within two to three years of the vintage to retain the wine's fruitiness and brightness. |
|
| The mouth is capable of making an overall assessment of a wine's texture, while the nose senses what we call its flavour. |
|
| It is important to minimize the new wine's exposure to oxygen, whatever its colour. |
|
| A tart and crisp Pinot Gris would pair well with the finished dish because of the wine's acidic quality, similar to that of the lime juice. |
|
| Casein and gelatin function as adsorbents for phenolics and can reduce a wine's excess bitterness and astringency. |
|
| This medium bodied wine's mouth is filled with a carry over of the nose's raspberries and strawberries. |
|
| Ginger-wasabi mayo and Asian slaw spark the wine's lemony finish. |
|
| Researchers from Japan have now linked the unpleasant aftertaste often resulting from this combination to the wine's Iron content. |
|
| Leaving air in the glass allows it to aerate and lets you smell the nuances of the wine's flavor profile. |
|
| The scientists had removed the wine's alcohol because alcohol oxidizes fat and so would affect the arterial oxidation being tracked. |
|
| He demarcated the region for production of Port to ensure the wine's quality, and this was the first attempt to control wine quality and production in Europe. |
|
