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Red Nose Wine business blogging 210311
 

Red Nose Wine business blogging 210311

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Slides from the Skillsnet Social Media event held in Kilkenny March 22nd 2011

Slides from the Skillsnet Social Media event held in Kilkenny March 22nd 2011

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  • Most wines are dry… but some are sweet Residual Sugar is left in the wine ( always some, even in bone dry wines ) Cheaper wines can be sweeter as the sugar masks the rough edges of poor wine
  • Red Wines Bone Dry  Red Loire, Medoc, Hermitage, Italian wines ( Barolo, Barberesco, Brunello, Chianti Classico ) Dry  85% of all reds Med Dry  Varietal Merlot & Pinot Noir, California Cab Sab, C-D-Pape, Australian Shiraz, inexpensive brand reds Med Sweet  Sangria, late harvest Zinfadel
  • Red Wines Bone Dry  Red Loire, Medoc, Hermitage, Italian wines ( Barolo, Barberesco, Brunello, Chianti Classico ) Dry  85% of all reds Med Dry  Varietal Merlot & Pinot Noir, California Cab Sab, C-D-Pape, Australian Shiraz, inexpensive brand reds Med Sweet  Sangria, late harvest Zinfadel
  • Red Wines Bone Dry  Red Loire, Medoc, Hermitage, Italian wines ( Barolo, Barberesco, Brunello, Chianti Classico ) Dry  85% of all reds Med Dry  Varietal Merlot & Pinot Noir, California Cab Sab, C-D-Pape, Australian Shiraz, inexpensive brand reds Med Sweet  Sangria, late harvest Zinfadel
  • A well balanced wine is one that has no single component standing out Acidity, sweetness, tannin or alchol
  • A well balanced wine is one that has no single component standing out Acidity, sweetness, tannin or alchol
  • A well balanced wine is one that has no single component standing out Acidity, sweetness, tannin or alchol
  • Sight can help when accessing age of a wine and clarity, but not important for tasting When you have a cold, you don’t taste so much The mouth and the nose are both integral to the taste experience ALWAYS smell your food when you eat it – double the pleasure!

Red Nose Wine business blogging 210311 Red Nose Wine business blogging 210311 Presentation Transcript