When describing a good quality wine the value of vintages, grapes, blends, and soil are bandied about. But have you ever wondered what this whole thing is all about? Whether anybody really understands these tasting notes that sound like a long list of pretentious random words? Is it true that a $200 bottle of wine tastes ten times better than a $20 bottle?
Okay, she began to find the answers when author Bianca Bosker gave up her job as a journalist and set out to become a certified sommelier – and expert wine-waiter. She discovered how somebody can enhance their sense of smell. For the first time, she learned where the flavour comes from. Read on to find out how she came to really understand and appreciate wine – and also how you can.
Read on to find out how she came to really understand and appreciate wine – and also how you can. In this book, you will learn:
- Why we often confuse taste with smell;
- Why you should lick rocks if you want to become a wine buff;
- How you can train your nose to appreciate wine better.
Obsessive people are great sommeliers. They devote their careers and lives to the pursuit of excellent tasting wine with a fantastic sense of smell and encyclopedic knowledge of wine. Not all of us can be like that – but we can learn to discover great wine from sommeliers. You can start by spending some time to improve your odour and taste skills. Do that and you will never again nervously order the second cheapest wine bottle on the list.