Albert116
博客自定义分类
|
THE LAST STEP——TASTE
NOW ！</SPAN></SPAN>
</SPAN> Although taste is essentially a function of smell, tasting reveals aspects of a wine's personality that smelling cannot.</SPAN> Humans can perceive combinations of only four tastes: sweet, sour, bitter, and salty. These sensations are localized in taste buds on different parts of the tongue: sweetness on the tip, with acidity and bitterness on the sides and to the rear.</SPAN> Roll the wine all around your mouth, bringing it into contact with every part, because each decodes a different aspect of the liquid. Wine provokes sensations, too: The astringency of tannins is most perceptible on the inner cheeks; the heat of the alcohol burns in the back of the throat. So its time to taste. Put the glass to your lips and take some liquid in. How much? That depends on the size of your mouth. But too little is as ineffective as too much. One-third to one-half an ounce is just about right. You need to have enough volume to work it all around your tasting apparatus, but not so much that you're forced to swallow right away.</SPAN></SPAN> </SPAN> </SPAN> The strength of these taste sensations can be amplified through specialized techniques. First, as you hold the wine in your mouth, purse your lips and inhale gently through them. This accelerates vaporization, intensifying the aromas. Second, chew the wine vigorously, sloshing it around in your mouth, to draw every last nuance of flavor from the wine.</SPAN> Don't forget the finish. After you swallow, exhale gently and slowly through both your nose and mouth. The retronasal passage, which connects the throat and the nose, is another avenue for aromas, which can linger long after the wine is finally swallowed. You'll find that the better the wine, the more complex, profound and long-lasting these residual aromas can be.</SPAN> During tasting, you notice a variety of sensations. When tasting a young, dry (no residual sugar) white wine, for example, you may notice its acidity (</SPAN>tartness</SPAN>), while a strapping young red may leave an</SPAN> astringent</SPAN> sensation (like over-seeped tea or walnut skins) from the grape</SPAN> tannins</SPAN> in its skins. (Reds ferment with their skins; whites don't.) Some varieties, like Riesling, Chenin Blanc, and Gamay Beaujolais, have a</SPAN> fruity</SPAN> taste, while dessert wines will be overtly</SPAN> sweet</SPAN>. (Wines can be fruity without being literally sweet.)</SPAN> Wines differ in</SPAN> body</SPAN> (the "weight" of a wine) as well. Generally, those with less alcohol are light-bodied, while those with higher alcohol have a medium-bodied or full-bodied</SPAN> texture</SPAN>. A wine without requisite body may seem</SPAN> thin</SPAN> or watery, while a heavy-bodied wine may seem almost</SPAN> viscous</SPAN>. Some wines display a round,</SPAN> supple</SPAN> texture, while others, particularly tannic reds, may taste rough or</SPAN> coarse</SPAN>. Wines too high in alcohol may taste</SPAN> hot</SPAN> and harsh. Whatever taste sensations a wine imparts, the key to its quality is</SPAN> balance</SPAN>, the harmony of all its elements -- fruit, acid, tannin, alcohol, wood (if any), etc. For example, a wine may fall short of the mark because a low level of acidity leaves it tasting slightly</SPAN> flat</SPAN> or a high level of tannin gives it an unpleasing</SPAN> bitterness</SPAN>.</SPAN> Another important indicator of a wine's quality is its aftertaste or</SPAN> finish</SPAN>. If the aftertaste is</SPAN> short</SPAN> (fades quickly), it's unlikely to be a high-quality wine, while a</SPAN> long</SPAN> finish is one sign of a quality wine.</SPAN> By the way, professional tasters spit the wine out because they don't have to swallow to learn what they need to know (a little sloshing in the mouth does the trick), and to stay sober while tasting many wines. Whereas we civilians get to swallow. Sometimes it's nice to be an amateur.</SPAN> 阅读全文>> |
|
今天刚刚收到，打开包裹，好精致的小碗，好漂亮的餐具哦，我真后悔没多败点，真的没想到价格这么低可以买到这么精致细腻的餐具。 自从建立博客以来，拍照成了我最头痛的事，总想把最美的呈现给大家，可是家当总是不能令我满意，怎么办呢，淘呗！淘宝成了我每天必逛的地儿，淘啊淘，价格太高了不舍得，太低了信不过，总算找了一家中意的店铺，抱着试试看的心态买了几件，还真的8错咧。 今天是个好日子，理想的事儿总能成······ |
|
这话有点哗众取宠，但是事实上，到现在我还在小心翼翼的学习交费停车，在我在美国生活了十几个年头之后。 最喜欢就是去大的超市或者购物区停车，不用平行趴车，也不用研究停车规定，找个位子，开进去就完了。即使是地下或者楼层式的停车场，也就是在进门之前按自动仪表拿一张停车卡，要么出来之前在商场里面自动收费机用现金或者信用卡交费，要么出口有人计价收费。 但是在马路边停车，特别是在繁忙的城市繁忙的街头，实在是很麻烦。 首先，看有没有停车表。有些临近居民区的小点的路上，是可以免费停车若干个小时的，有标识牌，但是要认真看，有的说在某些时段是不可以停的，比如，早晨交通高峰时段，或者寒冷的地方，下雪一寸以上。如果没有停车表，牌子也看清楚了，还有停车绿线(涂在马路沿子上的)，那就放心地停了。 如果有停车表，那就要好好看怎么交费。 有些比较宽容，收各种小银子。有些只手两毛五的硬币。有些表是一个停车位一个，很容易辨别，不会交错费。但是其它的一些麻烦些。比如有的是兼顾两个车位，塞小银子之前要用左右键选择已经停好的位置。有些是和车位同向，有些正好相反，所以很容易做了好事替别人交了费，然后吃了罚单还不明白。还有是一个方盒子管着一排车位，也是马路边上的，每个车位写了一个数字，要按自己的数字选择车位，然后交费。还有些车位，因为修路或者警察特殊任务，会被黑罩子挡住，这时候就是没有特别指示暂不能停车，也是不能停的。 停车还有个小窍门，就是看停车表过时的时候怎样显示，倒不是为了钻空子，而是，有时侯繁忙的市中心地段只能停车一小时或者更少的15分钟，事情办不完怎么办。有的表一块大方块，一旦过时，立即跳成红色，非常显眼，很容易被交警看到。有的是比较暗的数字显示，会变成零然后跳跃，不是很容易被看出来，即使晚了几分钟，也可以侥幸不被发现。当然了很难讲，最近在特繁忙的街道停了一次，晚了一两分钟而已，眼睁睁地在马路对面看到大罚单贴车窗上了。 |
