Originally posted by lockwood1956
View Post
Announcement
Collapse
No announcement yet.
What's in your glass tonight?
Collapse
This is a sticky topic.
X
X
-
elderberry rosehip grape and merlot skins, very nice
Comment
-
N.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
Comment
-
Ah... this leads me to a question, Bob.
From the perspective of competitions, what is the definition of an aperitif? I'm looking at entering in the "Three Wines For a Dinner" class in the Pontefract show. I have both dry red table wine and after dinner sweet wines covered, but am at somewhat of a loss on what constitutes an aperitif.
Would a liqueur or infusion such as limoncello qualify, or does it have to be a fermented beverage?Steve
Comment
-
basically.....a wine to make you salivate
APERITIF
This is a wine drunk before a meal and intended to stimulate the appetite. These wines usually range from dry to medium, but there are some commercial sweet examples.
Aperitifs should have sufficient acid to taste fresh and leave the palate clean. They are often high in alcohol, but this is not essential. Flavour requirements are varied, and are very much to the individual taste.
The alcohol content should be between 14% and 17%; commercial sherries have some added alcohol, giving up to 21% alcohol. If no colour is specified in the schedule, then all colours should be accepted.
Although some white table wines and sparkling wines are often drunk as aperitifs, these are normally covered in separate classes.
The most common wines used for this purpose in shows can be divided into four main groups, all of which can be made by normal fermentation although some shows allow fortification.
- Oxidised. The most familiar wine represented here is sherry, dry and medium (of the olorosos, the sweet types are best used as dessert or after-dinner wines).
- Herbal or Spiced. Vermouth represents the most common wine found here, although various herbs and spices can be, and are, used.
- Quinine or Bittered. This type often overlaps with the herbal or spiced group, but the main factor is the bitter characteristic which remains in the mouth after tasting. A commercial example is Punt e Mes.
- Citrus. Amateurs can produce excellent aperitifs from this base which have no real equivalent in the commercial field.
hope this helps
regards
BobN.G.W.B.J.
Member of 5 Towns Wine and Beer Makers Society (Yorkshire's newest)
Wine, mead and beer maker
Comment
-
I'm currently supping an apple wine that I started before I knew better. Dry as a nun.... dry as a very very dry thing.
Still on glass number 2 and it tastes gooooood.Dutch Gunderson: Who are you and how did you get in here?
Frank Drebin: I'm a locksmith. And, I'm a locksmith.
-Police Squad
Comment
-
Originally posted by lockwood1956 View Post#Nuns aren't dry surely?
they look like Penguins, and surely penguins are the wettest things ever
(can you think of anything wetter than a penguin?.....except maybe TWO penguins)Dutch Gunderson: Who are you and how did you get in here?
Frank Drebin: I'm a locksmith. And, I'm a locksmith.
-Police Squad
Comment
Comment