.jpg)
Wine 101: Residual Sugar
Residual sugar is the content of sugar left in the wine after fermentation. While most wines will have almost close to 0 gram (meaning...
+Wednesday, 29 January 2014
Wednesday, 22 January 2014
Wine101: How to open a bottle of Sparkling Wine?
Sparkling wines like Champagne or Cava can be tricky to open. The bubbles create pressure inside the bottle. This can go up to 6...
+
Monday, 20 January 2014
8 Great Red Wines to try this Chinese New Year
With hundreds of labels in the market, choosing one can be a daunting task. Here at Wine Talk we’ve narrowed it down to...
+
Wednesday, 15 January 2014
Wine 101: How to spot ‘corked’ wine?
‘Corked’ wines refer to wines that do not taste or smell how they should. The term comes from when too much air has...
+
Thursday, 9 January 2014
Wine101: The Older, The Better?
False! Most wines are actually made to be drunk within 1 to 5 years. Some grapes are more delicate, and don’t age at all...
+
Wine 101: When Should You Decant?
I simply decant most of my wines at home, all the reds and even some whites. There are 2 types of wines which benefit...
+
Wine 101: What wines should I serve at a party?
This is another question I hear many times. You are a wine lover and enjoy sharing good wines with friends; meanwhile, during parties, it’s...
+
Wine 101: When is VINTAGE important?
Vintages are mostly important for more ‘premium’ wines; For ‘regular’ wines (I would say below RM60 a bottle), the modern winemaking technics now allow...
+
Friday, 3 January 2014
Wine 101: Terroir
So here's the deal on what TERROIR really is: The ‘Terroir’ represent the complete surrounding of a vineyard. The better the terroir is, the...
+
Subscribe to:
Posts (Atom)
