More tips from my favourite chef, Michael Smith. Its interesting how he always demystifies stuff and make them seem to assessible and simple. Wine appreciation has always been a very stiff upper lip thing with an elitist vocab of its own. Even though I've taken an introductory appreciation course, however, its still scary for me.
However Michael Smith makes it so simple.
1) Whites
Lighter - Sauvignon Blanc (dry)
- Riesling (fruity)
Bigger flavours - Chardonnay (full bodied)
2) Reds
Lighter - Merlot
Medium body - Zinfandel
Big red powerful flavours - Shiraz
- Pinot noir
- Cabernet Sauvignon
Makes me want to go out and grab a bottle or 2!
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