is the time to type a little red ball. Descend to the cellar. This is where great wines are found buried in an atmosphere conducive to wine in a cellar and médiévalesque toiledarachéenne ...
Having carefully chosen a Vougeot, home Grivelet, provider of the President of the Republic, whose vintage escapes us because of noble rot on the trim, prepare us to appreciate the expertise of the artisan.
I pass the tra-la-la observation of the bottle through a specific brightness which would have allowed us to gauge the effectiveness of conservation by the magnitude of Motton of nobility in the background . Not got all day.
Take our widget to open the bottles, sort of corkscrew hi-tech.
And pray that the device performs well.
's install the widget.
And presto!
Hey! It has a lot to tell the plug! We feel (!) That he's lived!
It is time to carafonnage.
We must of course material specific to the retention of condensed tannins
Eeeeeet voila! Let it breathe a little.
First specify that this process of tangential filtration somewhat disrupted olfactory stage. Suffice it to say that the nose is ... blossomed.
Let's dress: hum ... clear (after filtering), burnt sienna color.
We choose our glass. Disdain immediately INAO glass whose shape is defined by AFNOR *. Even if the shape of this glass is meant to encourage the tasting, we feel it is distasteful to drink in such a glass which requires tilting the head back to consume the content, which is a questionable elegance. And besides, I do not have such glasses. And then I almost completely copied this paragraph from Wikipedia, to impress the reader.
leg? after gently turned the wine into the glass and watched the menisci teary too ephemeral, we conclude that the leg is dead-bowl.
Come now to put in your mouth the wine is big mouth, with a strong after-mouth lining the Gorgotton vigorously. The aroma is halfway between geranium and wild boar leather.
Verdict? As a base sauce for beef stringy, it should not be too bad.
* French Association for Standardization
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