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Wine: Become A Wine Connoisseur – Learn The World Of Wine Tasting, Pairing and Selecting

Wine: Become A Wine Connoisseur – Learn The World Of Wine Tasting, Pairing and Selecting

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Wine: Become A Wine Connoisseur – Learn The World Of Wine Tasting, Pairing and Selecting

valutazioni:
4.5/5 (3 valutazioni)
Lunghezza:
68 pagine
56 minuti
Pubblicato:
Jan 19, 2016
ISBN:
9781311968869
Formato:
Libro

Descrizione

Explore a Fascinating World of Wine and Food!
☆★☆ Read this book for FREE on Kindle Unlimited - Download Now! ☆★☆
Do you want to know more about wine and fine dining? Would you like to be an expert on flavor, aroma, texture, and more?
If so, Harry Lockwood’s Wine: Become a Wine Connoisseur – Learn The World of Wine Tasting, Pairing, and Selecting is the book for you! Inside, you’ll discover how to choose the best wines for every occasion! You’ll find out all about the sweet, acid, and tannin aspects of wine, and how to pair these flavors with meat, poultry, and fish:
Beef
Chicken
Salmon
Lamb
Turkey
Quail
Cod
Pheasant
Pork
and many more!
This book helps you appreciate wines in many ways—from wine history to the science of wine flavor and aroma. Harry Lockwood helps you understand the huge variety of wines from across the world—and how geography affects the character of a wine. You’ll find out about the many variety of grapes used for wine, their aromas and balance, and how to choose the best wines at every price point!
Scroll to the top and select the "BUY" button for instant download.
You’ll be so happy you did!

Pubblicato:
Jan 19, 2016
ISBN:
9781311968869
Formato:
Libro

Informazioni sull'autore


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Anteprima del libro

Wine - firestonepublishing

Wine

Become A Wine Connoisseur –

Learn The World Of Wine Tasting, Pairing and Selecting

James Waldorf

© Copyright 2015 James Waldorf - All rights reserved.

In no way is it legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from the publisher. All rights reserved.

The information provided herein is stated to be truthful and consistent, in that any liability, in terms of inattention or otherwise, by any usage or abuse of any policies, processes, or directions contained within is the solitary and utter responsibility of the recipient reader. Under no circumstances will any legal responsibility or blame be held against the publisher for any reparation, damages, or monetary loss due to the information herein, either directly or indirectly.

Respective authors own all copyrights not held by the publisher.

Legal Notice:

This book is copyright protected. This is only for personal use. You cannot amend, distribute, sell, use, quote or paraphrase any part or the content within this book without the consent of the author or copyright owner. Legal action will be pursued if this is breached.

Disclaimer Notice:

Please note the information contained within this document is for educational and entertainment purposes only. Every attempt has been made to provide accurate, up to date and reliable complete information. No warranties of any kind are expressed or implied. Readers acknowledge that the author is not engaging in the rendering of legal, financial, medical or professional advice.

By reading this document, the reader agrees that under no circumstances are we responsible for any losses, direct or indirect, which are incurred as a result of the use of information contained within this document, including, but not limited to, —errors, omissions, or inaccuracies.

Table of Contents

Introduction

Chapter 1: A Potted History of Wine

Chapter 2: Choosing A Good Wine

--Read the reverse of the bottle

--Check the geography

--Price

--Grape variety

--Aroma

--Balance

Chapter 3: The Basics of Wine Pairing

--Acidic food needs a high acid wine

--Wines with high tannin work best with fatty foods

--Fish pairs best with acids, not tannins

--Pair the wine with the star of the plate

--Sweeten the heat

--Sweet food needs sweet wine

--By region

--By type and color

Chapter 4: Pairing Wines With Meats

--Charcuterie (cold cuts)

--Beef

--Lamb

--Game meats

--Quail

--Pork

--Offal

Chapter 5: Pairing Wines With Poultry

--Chicken

--Turkey

--Goose

--Pheasant

Chapter 6: Pairing Wines With Fish

--Light flaky fish

--Medium flaky fish

--Meaty fish

--Strong tasting fish

--Seafood

Conclusion

Introduction

Wine is drunk the world over, and it has been drunk by various civilizations for much longer than you probably imagine. People commonly attribute the reach of wine over the world to the Romans, and it seems logical, since they conquered half of the world and exported their cultural refinements with them. However, the oldest winery known to exist was discovered in a cave in Armenia around 4100 BC, and the remnants of fermented fruit and rice in China was uncovered almost 3,000 years before the Armenian discovery, back in 7000 BC.

That said, the Romans did more than any other civilization before or since to spread the pleasures of fermented grape juice. These days, there are so many different wines of varying quality you wouldn’t manage to try them all, however long you lived. It can get really intimidating when you’re confronted with endless rows of different wines when you go to pick up a bottle of red to go with your

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  • (5/5)
    By reading this book you will become a wine expert in no time