Download A Hedonist in the Cellar: Adventures in Wine (Vintage) by Jay McInerney PDF

By Jay McInerney

In A Hedonist within the Cellar, Jay McInerney gathers greater than 5 years’ worthy of essays and maintains his exploration of what’s new, what’s enduring, and what’s surprising–giving his palate a whole exercise routine and the reader an fundamental, idiosyncratic advisor to an international of virtually countless variety. Filled with delights oenophiles all over the place will have fun with, this can be a assortment pushed not just via wine itself but additionally the folk who make it. An enjoyable, impossible to resist booklet that's crucial for an individual enthralled through the myriad pleasures of wine.

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Extra info for A Hedonist in the Cellar: Adventures in Wine (Vintage)

Sample text

Ted Lemon at Littorai is as qualified as anyone to toss the word Burgundian around, having been the winemaker for Domaine Guy Roulot in Meursault from 1982 to 1984. In cool Meursault he tried to pick as late as possible, but in Littorai’s western Sonoma vineyards he picks earlier than many of his neighbors, in order to keep the wines from getting too flabby. Like Sinskey, Lemon tries to avoid the blockbuster style—the big, fat, oaky, buttery fruit bomb. However impressive, these buxom Chardonnays overwhelm everything but lobster with butter.

Some brilliant PGs have begun to emerge from Friuli, in northern Italy. And, in recent years, the grape has also found a new home in Oregon’s Willamette Valley, alongside Pinot Noir. a. Pinot Grigio, is, in fact, a mutation of Pinot Noir that probably first appeared in the vineyards of Burgundy. It is so named because the grapes, when ripe, can often appear gray-blue (as well as brownish pink). In rare instances, a producer may leave the juice on the skins long enough for it to pick up some color; but, generally speaking, Pinot Gris makes a food-friendly white wine.

Sinskey’s style is more food-friendly—almost the raison d’être for acid in a wine. “You don’t want a milk shake with your fish,” Sinskey says. “It used to be about competition, about creating blockbusters. ” Sinskey attributes the new subtlety of many California Chards in part to a new appreciation for the vineyard itself, and a de-emphasis on high-tech interventionist techniques. Ted Lemon at Littorai is as qualified as anyone to toss the word Burgundian around, having been the winemaker for Domaine Guy Roulot in Meursault from 1982 to 1984.

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