The Wine Bible

In the minds of Italians, nebbiolo is, in status and kingly reputation, equal to the great cabernet sauvignons of France. The grape makes the exalted Piedmontese wines Barolo and Barbaresco.

Today, it is grown in numerous provinces in the south-central region of Castilla-La Mancha (especially in the denomination of Jumilla), where it’s used to make delicious, sometimes muscular wines with dry, bitter espresso-like flavors (red meat is helpful when consuming them).

CHOREOGRAPHY

When it’s young, sangiovese has the wonderful appeal of a fresh, warm cherry pie. As it ages, the wine takes on dried leaf, dried orange peel, tea, mocha, spicy, peaty, earthy flavors, and a fabulous sensation of minerality, even saltiness.

As for the skins, they get to play the sexy part. They’re largely responsible for the wine’s aroma and flavor, as well as its color and tannin,

The juice of all grapes, red and white, is almost colorless (with a few rare exceptions). Thus, red skins alone do not make red wine red. The big difference between red wine and white wine is this: For red wine, the juice is fermented with the red grape skins. During fermentation, heat and alcohol are generated. Both are solvents that help leach ou

Riesling (REEZ-ling) is considered by many—possibly even most—wine experts to be the most noble and unique white grape variety in the world.

LENGTH

At first thought, it might seem as though a barrel-fermented white wine would also take on an undesirable amount of tannin from the barrel itself. Curiously, this is not the case. During fermentation the developing wine does extract tannin lodged in the staves. But when fermentation is complete and the spent yeast cells (lees) are removed from the