While I wouldn’t necessarily call cabernet franc or sangiovese ideal entry points for beer drinkers trying to get into wine, if you do come across one made through carbonic maceration, the tannins and acids will be softened to a very accessible, drinkable and enjoyable point. Carbonic maceration softens the tannins, lowers the alcohol and makes the resulting wine - even if it’s from a grape that tends to be more tannic - much easier to approach. There is a tendency right now to carbonic macerate everything to make it all gluggable beyond reproach, and it’s definitely a trendier corner of the wine world than say, searching out a Cru Beaujolais (even though the process actually originated in Beaujolais and has been used there for years). Carbonic Maceration and Cabernet FrancĪ cheat code when it comes to making easy-drinking wine that can be enjoyed young but also that retains complexity and depth is “carbonic maceration.” This process basically means leaving the skin on the red grapes so fermentation starts from the outside in, making a wide variety of varietals wildly drinkable. Somehow these steakhouse reds are perceived to be “manlier” or more akin to the masculine qualities of craft beer. 2023 N Prince St, Clovis, NM 88101 +1 57 Website Menu. ![]() So you’ll possibly gravitate toward burly cabs and syrahs, with notes of spice, tobacco and wood and the kind of intense tannins that will leave your mouth feeling like you just licked a congressional campaign worth of envelopes. 30 reviews 20 of 60 Restaurants in Clovis Italian Pizza Vegetarian Friendly. ![]() There’s a common misconception that beer drinkers, especially those of us who love craft IPAs in all their hazy, hoppy, citrusy glory will like big, punch-you-in-the-tongue reds. When a person knows you have a good deal of experience with hops and barley - but very little with cab franc or carbonic maceration - the odds that their suggestions will transform you into an oenophile are about as good as walking into your local East Coast dive and finding Pliny the Younger on tap. What makes wine even harder to get into is that the suggestions we beer lovers tend to get from friends and somms aren’t actually great for people just finding their way into the vast world of wine. Not only because of its cultural ubiquity and broadly accessible price point, but because the distance between the Champagne of Beers and a crisp, snappy craft pils is galactically smaller than the distance between Two-Buck Chuck and a Cru Champagne. It seems easier to get into beer than wine.
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