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Bloomington & Vine: Expand Your Wine Vocabulary

by JACK BAKER Word is, we are seeing the “light at the end of the tunnel.” Perhaps later this year, perhaps next, we will be able to mix with friends and relatives again. And to travel. Travel is exploration, a way to leave the everyday humdrum behind and embrace new experiences. It’s the same with wine. At times we need to leave the comfortable and convenient behind and strike out for new challenges. Zenato Superiore, 2017. Photo by Rodney Margison My wife, Jan, and I have been to Italy many times in the last 25 years, and aren’t done yet. The whole country is like a fine wine. One taste isn’t enough; many are required to find its essence. Here are three wines from Italy’s Veneto region to challenge your palate. They are affordable and enjoyable, and definitely not run of the mill. Each will bring its

Tapped Into Bloomington: Brown Ales Just Right for Winter

Brown ales. Photo by Rodney Margison by GREG SIERING Cooler weather always sends me looking for darker, maltier ales, especially when I am searching for a beer that pairs well with chili or a rich stew, and brown ales are a perfect fit. Brown ales are deep, malt-forward beers that are usually lightly hopped and moderate in alcohol content. English versions can take on bready or even nutty flavors, although chocolate and caramel usually dominate, with low to moderate sweetness. They might have a hint of coffee taste from roasted malts, but deep roast bitterness is found more in porters, which sit nearby on the style spectrum. Aside from some aggressive American craft variations, brown ales are lightly hopped, usually with English hops that contribute subtle floral or earthy characteristics. Overall, brown ales are smooth, easy-to-drink beers that rely on subtle, well-blended flavors.

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