The passion of one as a wine connoisseur is cultivated over long period of practice and by reading books of etiquette, via which a passion for culinary and oenological delights are gained. A wine connoisseur has the dire passion for different kinds of wines and has arbiter of taste which makes him know about wine more than life itself, and the many unique items are welcome to his hobby. While wine racks and corkscrews may be the first things that pop into his head, there is surprisingly wide variety of gifts to his disposal which include interesting and unique decanters, wine chillers and specialty coasters are available
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A wine connoisseur is an earnest devotee of his passion and even delights in knowing how to make home made champagne a requisite of perpetual desire of wine. Lincoln was amicable guy and a wine connoisseur that never was, who held his passion with dignity. Since he was a small boy of thirteen years his passion wine began with sampling small sips of wine with his dinner. At the age of fourteen he had taken family cooking duties and was blamed by his mother for depleting her spice cabinet every other day. All his adolescence he pestered his parents to be taken to gourmet restaurants or be given great wine. This provided him with the opportunity to become a certified wine connoisseur and worked in five star hotels in Washington, DC. This has provided him with first degree etiquette of being wine connoisseur tasting the great champagne of France to the Cava sparkling wine of
Spain made according to traditional champagne method. A day cannot pass without performing what now has become both his hobby and a ritual. This differentiates him from the occasional tasters who cannot say the difference of good champagne from unlabeled bottles.
A wine connoisseur passion is not only about delight but also tremendous enthusiasm in helping others raise a glass with much gratitude. With the long cultivated culture of wine tasting and making, a true wine lover knows that there is no meal which is complete without a bottle of grape to complement the food. He will go through hook and crook to ensure the ingredients, wine carriers and insulated totes for all of the supplies he needs for a romantic wine and cheese rendezvous under the stars, and if he is going for a picnic, a backpack coolers for a more and highly structured spread. To him, he carriers his duties with enthusiasm and wine games are his passion.
According to Keller (1) wine making involves a series of basic steps which are very essential if good results are to be achieved. The first step is the extraction of the flavor and aroma from ingredients by chopping, crushing, pressing, boiling or soaking. The favor is got from whole fruit or berries, fruit juice or the concentrate, and flowers and leaves by fermentation, cold or hot water extraction methods that suits one best. The second step includes adding addictives and other ingredients. In this stage the skills of a wine connoisseur come in handy. The pectic enzyme, acids and other flavors and aromas must be in the right quantities. It is advisable to ferment without airlock as the inoculate (yeast culture) needs to be exposed to oxygen for rapid reproduction and raise the density of population fro rapid fermentation. The third step involves the additional ingredients for staining off the liquid from the pulp and putting it into a secondary fermentation vessel with a trap for fermentation to attain 60-65 degrees Fahrenheit until no bubbling. The fermented stuff is then passed through tubes to avoid exposure to oxygen.
The carbon dioxide is preserved not to escape. Rack the wine in the vessel and cock it tight. The fourth step is to let the wine siphon of the sediments into another clean secondary and re-ferment it for a month or two before bottling in a process known as racking. The procedure is repeated to ensure even the suspension has decanted with a period of 30 to 60 days. During this period the sulfur dioxide gas from crushed Campden tablets which is released in the wine is slowly dissipated via the airlock and its protective qualities lost. This protection should be replenished every racking. Cleanliness is very vital in wine making and should at all cost be practiced. The final step involves bottling the clear wine and corking them good. Leave the bottles upright for three to five days then store them in a rack for six months at the temperature of fifty-five degrees Fahrenheit where it falls clear on its own. It is then ready for the inspection of a wine connoisseur (Keller 1).
In conclusion a wine connoisseur passion is not something that is achieved by lack but by practicing every now and then to achieve the professional’s status. It is very much cultivated by enthusiasm and eagerness. Just like cleanliness is important for the various steps in wine making, it also applies to a wine connoisseur, or would you want that connoisseur who gives a glass of wine with traces of dirt?
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