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Le rapport des français au vin en quelques chiffres - Magazine du vin - Mon Vigneron

Le rapport des français au vin en quelques chiffres - Magazine du vin - Mon Vigneron | AboutWine | Scoop.it
Ca y est la 4ème édition du baromètre SOWINE/SSI est arrivée et nous dit tout sur le rapport des français au vin avec une attention toute particulière portée sur le lien qu’ils font entre web &am...

Via Mon Vigneron
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Oenotourisme en couleurs - Wine Tourism In France

Oenotourisme en couleurs - Wine Tourism In France | AboutWine | Scoop.it

Rouge, blanc, rosée... sous ces trois couleurs, se cachent d'infinies nuances, dues aux différents cépages, à la maturité de la vendange, à l'âge du vin, et à la durée de la macération...


Via Jean-Baptiste Soubaigné
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YouWine.tv : Brad Pitt and Angelina Jolie

YouWine.tv : Brad Pitt and Angelina Jolie | AboutWine | Scoop.it
Hollywood stars Brad Pitt and Angelina Jolie have joined forces with the Perrins of Beaucastel to produce wine at their Provence estate.
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Galette des rois : Quels vins boire avec ?

Galette des rois : Quels vins boire avec ? | AboutWine | Scoop.it
Que vous préféreriez la délicieuse version à la frangipane ou plutôt la brioche aux fruits confits, vous ne pourrez pas la savourez sans

Via Le Figaro Vin
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The Secret to Pairing Wine and Food: Texture - Wine Spectator

The Secret to Pairing Wine and Food: Texture - Wine Spectator | AboutWine | Scoop.it

MA study finds that the best wine for your dinner depends on how it coats the palate. Many wine lovers put a lot of effort into finding that perfect match—the wine-and-food pairing that makes the sum greater than the parts. Sauternes and foie gras, anyone? But a new study suggests texture matters more than flavor combinations when it comes to pairing.

Naturally, it was a French scientist who discovered why red wine goes so well with steak. When an international team of taste researchers began comparing notes about food-and-beverage pairings common to their native cuisines, flavor scientist Catherine Peyrot des Gachons, who works at the Monell Chemical Senses Center in Philadelphia, noticed that something other than flavor drove many of the combinations. Whether it was red wine with meat or sushi with tea, many of the traditional meals mixed something oily with something astringent. As she soon learned, the texture that results from the interplay of fats and astringents, not just flavors of the foods themselves, makes the combinations so pleasurable.

Peyrot des Gachons' research, detailed in a new paper published in the journal Current Biology, explains how popular combinations of food and drink produce a desired feeling of optimal oral lubrication. Fatty foods overlubricate the mouth, while astringent food and drink dries it out. When used in combination, though, animal fats and astringent chemicals, like the tannins or acids in wine, react with each other chemically to produce a sensation that's just right. Not only does this explain why certain foods pair well with certain wines, but it may also explain why a wine might seem different when tasted without food than it does during a meal.

“Our mouth is Goldilocks—it doesn’t want to be too dry or too lubricated,” said Paul Breslin, a professor at the Rutgers University Department of Nutritional Sciences, and a co-author of the paper. “If your mouth is feeling dry, you want something creamy to restore lubrication. And if your mouth feels greasy, you want something to clean it out.”

Normally, proteins in saliva lubricate our mouths, preventing wear on the teeth and gums. Chemicals like the tannins in red wine or the acids in white wine pull those proteins out of saliva, reducing their effectiveness as a lubricant and causing dry mouth. Fatty foods counteract this effect by providing more lubricant. By mixing and matching food and drink, diners can use these chemicals to balance each other out. [...]
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Via Mariano Pallottini
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Faut-il juger un sommelier à ses performances de dégustateur à l'aveugle ?

Faut-il juger un sommelier à ses performances de dégustateur à l'aveugle ? | AboutWine | Scoop.it
Le dernier concours de meilleur sommelier du monde a mis en lumière les difficultés de la dégustation à l’aveugle. La diversité des réponses des candidats a étonné le public et posé des questions sur le niveau des candidats.
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VINOCAMP RHÔNE : LES BLOGUEURS DANS LES DENTELLES

VINOCAMP RHÔNE : LES BLOGUEURS DANS LES DENTELLES | AboutWine | Scoop.it
Le samedi 9 mars 2013 à l'aube du Salon Découvertes en Vallée du Rhône, Inter Rhône a organisé le 1er Vinocamp-Rhône...

Via France Gerbal-Medalle
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Le vin rouge contre le diabète et l'obésité

Le vin rouge contre le diabète et l'obésité | AboutWine | Scoop.it
Un antioxydant du vin rouge, le resvératrol, aurait des effets préventifs prometteurs.

Via Vinodis
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5 Things Everyone Should Know About French Wine

5 Things Everyone Should Know About French Wine | AboutWine | Scoop.it
Not too long ago, a group of experts at Christie's figured something out: "old world" wine collectors and Old Master painting collectors are often the same people.

Via Vitabella Luxury Wine / Twitter @Vitabellawine / Also check www.vitabella.fr
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Peut-on faire des grands vins "sans sulfites" ?

Nous avons interrogé l'expert Arnaud Immelé à ce sujet. Oui, il est possible de faire des grands vins de garde sans sulfites à conditions de bien revoir son système…

Via Vinodis
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Oenotourisme Vignes-vin's curator insight, January 11, 2013 2:31 AM

Stabilité, expression du terroir, peut-on se passer de sulfites pour les maturité élevées? Ecoutez l'avis d'Arnaud Immelé (Ĺ’nologie Immélé).

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Le Beaujolais Nouveau 2012 bientôt dans les bistrots !

Le Beaujolais Nouveau 2012 bientôt dans les bistrots ! | AboutWine | Scoop.it
Arômes de fruits rouges teintés de framboise ou de fruits exotiques pour le Beaujolais Nouveau 2012 ?
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