Is decanting a red wine necessary to improve the flavor? - Quora
Ernest ordered calves liver (fegato alla Veneziana), which he said was a restorative, and he ordered a bottle of Valpolicella Superiore, which he told the floor waiter to pour for us without waiting for the bottle to breathe. “Italian reds don’t need oxygen,” he said. “I got that bit of Bacchanalian wisdom from Fitzgerald.”
A. E. Hotchner • Hemingway in Love: His Own Story
I spent a long, long time trying to answer a question that I really care about.
Is moderate drinking—say, 1 glass of wine a night (and, let's be honest, sometimes 2!)—"okay"?
Here's the article:
https://t.co/8jb6hvsHF2
4 things to... See more
Derek Thompsonx.comBreaking the general rule that going south means more body, the Northern Rhône produces red wines that have more body, structure, meatiness and ageing potential than the southerly Côtes du Rhône. Here the Syrah grape makes the fine wines of Côte-Rôtie, Hermitage, Cornas and Saint-Joseph. While they are big wines, they have an elegance to them... See more