Premium Wine Production
Some producers prefer not to thoroughly clarify and stabilize their wines, believing that the processes involved may diminish a wine's aroma, flavor, texture, color or aging potential. Wine experts such as Tom Stevenson note that they may improve wine quality when used with moderation and care, or diminish it when used to excess. Winemakers deliberately leave more tartrates and phenolics in wines designed for long aging in bottle so that they are able to develop the aromatic compounds that constitute bouquet. The consumers of some wines, such as red Bordeaux and Port, may expect to see tartrates and sediment after aging in bottle.
Read more about this topic: Clarification And Stabilization Of Wine
Famous quotes containing the words premium, wine and/or production:
“In taking out an insurance policy one pays for it in dollars and cents, always at liberty to discontinue payments. If, however, woman’s premium is a husband, she pays for it with her name, her privacy, her self-respect, her very life, “until death doth part.””
—Emma Goldman (1869–1940)
“Thales claimed that everything was water. He also put wine into water to sterilize it. Did he really believe he was putting water into water to sterilize it? Parmenides, like most Greeks, knew that wine was not water. But while lifting a glass of wine to his lips, he denied that motion was possible. Did he really believe that the glass was not moving when he lifted it?”
—Avrum Stroll (b. 1921)
“Constant revolutionizing of production ... distinguish the bourgeois epoch from all earlier ones. All fixed, fast-frozen relations, with their train of ancient and venerable prejudices are swept away, all new-formed ones become antiquated before they can ossify. All that is solid melts into air, all that is holy is profaned, and man is at last compelled to face with sober senses, his real conditions of life, and his relations with his kind.”
—Karl Marx (1818–1883)