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ignore the snobs, drink the cheap, delicious wine - stainless steel bottles wholesale

by:Koodee      2019-07-18
ignore the snobs, drink the cheap, delicious wine  -  stainless steel bottles wholesale
So-
Recently, kale, known as natural wine, has replaced the "it" staple food on the fashion table --
"The latest news from Holier --than-
You drink, according to the Financial Times.
The wines in these special bottles are organically farmed and can be made with little intervention, not with a name called "industrialized, large-
Brand, manufacturing, no-but-alcoholic-grape-juice wines.
In other words, what most of us drink.
The frenzy of natural wine has puzzled many people: wine, presumably a simple mix of grapes and yeast, how can it be unnatural?
However, when it comes to sub-$40 wines —
For American drinkers who spend an average of $9, this is the best option. 89 per bottle —
The brewing process can be surprisingly high. tech.
Like fish Oreo in Sweden or Doritos designed by flavor experts from snack companies, many Volkswagen
Market wines are designed by sensory scientists with the help of data
It is possible to enhance the purple tone of the wine or to add a drive focus group of mocha flavors and dozens of additives.
The goal is to turn wine into a daily drink with a wide appeal of beer or soda.
Connoisseurs believe that processed wine, if not worse, is equivalent to processed food.
Natural Winemaker Anselme Selosse insists that chemical futures "automate wine.
But they were wrong.
These broken bottles are in place.
It's time to learn to love unnatural wines.
As a well trained sommelier, I never thought I would say that.
It took me a long time to study the planting methods that distinguish Burgundy lands, and to learn to taste the delicate aroma of old Barolos from organic growers in Piemont.
The little yellow tail is my enemy and a cheap staple in grocery stores and bodegas.
Treasury Wine Estate, one of the largest wine groups in the world, invited me to California to get a rare glimpse of its cheap products --
According to the industry-
"Created backward from the consumer", I am ready to be shocked.
Researchers working with the Ministry of Finance called the "development" of wine software or cream.
It seems to be a bad sign.
Then I learned that the Treasury Department had separated from the attempt. and-
A real wine making method in which professional wine merchants produce bottles that meet their vision for quality.
On the contrary, the taste of amateurs determines their taste.
I watched the process unfold in a crowded conference room, and Ray Meichuan, head of the Treasury sensory Insight Lab, convened nearly a dozen employees from the entire company. First, Ms.
Mikawa asked the savors to calibrate their palate, so they had a consistent definition of "dirt" or "jammy.
In a few days they will blind 14 wines and rate the taste of each. (
These samples typically include existing treasury products, unreleased prototypes, and hot wines that the company may wish to emulate. )
Next, about 100 amateurs from the public will get their favorite samples.
By comparing the sensory features of wines and consumer favorite wines, Ms.
Mikawa can tell the Treasury what its target buyers are eager.
Maybe they want purple wine with blackberry aromas.
Pink wine.
No matter what it is, there is no feature that the winemaker can't design.
The wine is too strong, mouth-
Daning? Add Ovo-Pure (
Chicken protein powder), isinglass (
Fish bladder granules)or gelatin.
Not enough than daning?
Replace the $1,000 oak barrel with stainless steel and a bag of oak chips (
Baked for taste), tank planks (oak staves), oak dust (
What does it sound like)
Or a few drops of liquid oak (
Pick between "Mocha" and "vanilla).
Cut off acid with calcium carbonate.
Get it up with tartaric acid.
When it's all over, the wine still lacks a special thing to get a super purple grape
Concentrated juice is called "magic potion" because it can deepen the color and fruit flavor ".
More than 60 additives can be legally added to wine, and in addition to preservative sulfur dioxide, the winemaker does not need to disclose any additives.
This should be the final mistake.
Where is artistry? The mystery?
But the more I learn, the more I accept these unnatural wines as a way to satisfy drinkers and even create new connoisseurs.
First of all, winemaking has long been a fusion of art and science, even if the person who drinks is not saying so.
The ancient Romans tampered with their wines with pig blood, marble dust, lead and sulfur dioxide.
For centuries, Bordelaise winemakers have been processing their wines with protein.
Although the chemicals contained in wine sound shocking, some chemicals, such as tartaric acid, already exist naturally in grapes.
The only difference is that today's winemakers can manage the process more precisely.
The technological revolution democratized decent wine.
Thanks to pumps and powders, drinkers who can't splurge no longer need to be content with plonk.
The gap between premium and commercial wines is narrowing as producers not only use chemical shortcuts to avoid blatant defects, but also imitate highend bottles.
They can replicate the effect of oak with a fraction of the actual barrel price, correct for harsh climates, and maintain high quality in broken wines.
Wine critic Jancis Robinson wrote: "This is one of the ironies of today's wine market, just as the spread between the cheapest and most expensive bottles is bigger than ever, the quality difference between these two extremes may be smaller than ever before.
"At 2007, this is a rare quality-
Market research firm Tragon believes that the market bottle can achieve the minimum score required for the product to be feasible.
In the tasting group, drinkers live these wines choked and rate them the same as spinach and peas.
Now, group members usually reward these bottles with the same high scoresend ice cream.
This and say that the Ministry of Finance of mass
Market supply can be exchanged with the first-growing Bordeaux.
When I sip the lady's wine
Mikawa asked her group to try it and reminded me of the root beer with Hirsch syrup and vodka.
The wine is rich with syrup and heavy.
In this sense, they are well aligned with the tastes of many novice wine drinkers, who tend to prefer sweet wines with low astringency, bitterness and complexity.
This also makes these bottles in sharp contrast to what experts think is "good.
"That's why it's so smart to break the omniscient winemaker's taste: Research shows that experts and consumers have different opinions about what a delicious bottle is.
For example, a study published in the journal Food Quality and preferences had Amateur and trained savors rate 27 wines, and determine that the consumer's "Like mode" is in some cases completely contrary to the quality perception of experts.
This trend is spreading.
The Ministry of Finance's Sensory Research Laboratory, opened in 1989 under the supervision of Bellinger's vineyard, was the first of its kind.
Other wine giants such as E. & J.
Gallo and Constellation Brands have followed suit.
Oenophil's definition of quality is ironic: they think that "bad" wines are actually good-tasting wines, at least for a large number of drinkers.
What's wrong with that?
What is wine, a happy drink?
There are parallel trends in music, fashion, film and art in which low eyebrows and high eyebrows coexist.
At least, these qualities-
The market bottle is an invitation to those who may never pick up the glass. Ms.
Mikawa sees her wine as a training wheel for future wine lovers.
This is part of the natural evolution of taste, even if it starts with an unnatural wine.
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