1/28/2024 0 Comments The wine thief![]() Lively: Usually young, fruity wines with a little carbon dioxide and indefinable good sign for wine. Heady: Attractively high in alcohol content. Usually the actual cork has let air into the bottle or been contaminated with a mold, making the wine undrinkable. Tawny (of port in particular): The faded amber of old wine.Īcetic: Wine that has gone irredeemably sour through contact with the air smells of acetic acid or vinegar.Īroma: The simple grape smell of young wine.īouquet: The complex smell arising with maturity in good wine.Ĭomplex: Scents within scents suggestions of many different analogies with fruits, flowers, herbs, etc.Ĭorky: An unpleasant, musty smell and taste. Ruby (of port in particular): The full red of young wine. Purple: A young color translucent in young Beaujolais, deep in red wine which takes time to mature. Maderized: Brown or going brown with the effect of oxygen and age. It will take a long time to mature.Ĭloudy: Something is wrong all wine should be bright. They shouldn’t feel guilty for breaking some silly code.īlackish: Young red, perhaps very tannic. If people have a favorite wine, it will go well with whatever makes them happy. Reject the antiquated and confusing notion that only white wine can be served with fish and poultry, red wine with meats.Aging: Red wines will improve with bottle aging, but white wine inventory should be rotated by selling the oldest vintage first.Rapid temperature fluctuations will cause wine to oxidize. Wine needs to stay in a constant and relatively cool environment. Wine Storage: Wine must be properly stored and rotated to avoid spoilage.Varietal & Table Wines: Served during the meal and fall into three sub-categories red, white and blush wines.They include sweet sherries, ports, sweet vermouth and “late harvest” wines such as Johannisberg Reisling. Dessert Wines: Always served…you guessed it…after the meal.Sparkling Wines: The most festive and may be served before, during or after the meal.Many rose’ and white wines also are commonly served as aperitifs. Apertif: Traditionally served before the meal and include such wines as dry sherry and vermouth.There are four basic categories of wine:. ![]() That’s why you serve whites chilled (to balance out the sugar) and a big (full) red at room temperature to minimize its sharpness. The temperature of wine can affect taste: coldness enhances the sense of bitterness, warmth increases the notes of sweetness and alcohol.Elliott and Kelly Townsend.These are common ideas and terms you might hear us use when describing wine.Ī good link to improve your wine vocabulary NEAT WINE FACTS They’ll offer an a la carte menu, with the potential for future chef’s tastings and special wine dinners. Created by veteran chefs and North Park residents Kelly and Elliott Townsend, who cooked at Juniper & Ivy and Cowboy Star, respectively, it features their take on California cuisine and revolves around ingredients sourced from Chino Farm and other area farms, so expect dishes to change regularly based on seasonality. Meanwhile, after finishing up its 20-month tenure at Vino Carta in North County later this summer, Long Story Short will make its permanent home at Little Thief beginning on August 2. Mesa Agricola will continue to appear at Vino Carta on Mondays and Tuesdays during its stint in North Park but starting on August 2, it will be fully taking over the kitchen of the Solana Beach bottle shop and bar. Megan Strom and Juan Gonzalez Mesa Agricola Run by chef Juan Gonzalez and his wife, Megan Strom, who grows produce for Mesa Agricola on the couple’s 1/4-acre plot in Valley Center, it features a farm-to-table menu that changes weekly but is influenced by pre-Hispanic cooking techniques and Gonzalez’s upbringing in Baja, Mexico. First up is Mesa Agricola, which will be posted up at Little Thief from May 24 to July 30. ![]() Replacing it will be two local pop-ups that gained acclaim through their residencies at Vino Carta’s Solana Beach location. Papalito, the Sonoran-style barbecue outfit from chef Drew Bent, which launched at Little Thief but has since expanded to Papalo, a partnership with Modbom in the East Village, will be departing the kitchen on Sunday, May 21. ![]() University Avenue’s popular natural wine bar and bistro, which was opened in August 2022 by the group behind Bottlecraft and Vino Carta, is swapping out its restaurant-in-residence to a different set of chefs.
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