“Now the fashion in white wines is all about minerality and acid, about lean wines,” said Jean-Louis Chave, as we tasted his 2001 Hermitage blanc in the chilly cellar of his winery in Mauves this past spring. “It used to be the fashion was for buttery and creamy whites.” I think he’s correct in this—the platonic ideal among sommeliers and wine professionals at the moment is Chablis and, perhaps, dry German riesling, and the big buzzwords for tasting notes are “lean,” “mineral,” and “precise.” The regnant ideal seems to be liquid limestone and lemon juice. These skinny wines are very refreshing, and they pair well with lighter cuisine. But there’s a place at the table, and in the calendar, for lowacid, voluptuous whites made from grapes like marsanne, roussanne, viognier, and gewürztraminer. I like to think of it as a question of clavicles versus cleavage.
هذه القصة مأخوذة من طبعة October 2019 من Town & Country.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
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هذه القصة مأخوذة من طبعة October 2019 من Town & Country.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 8500 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
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