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Bacchus82

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Everything posted by Bacchus82

  1. On average, does anyone know the salary range of a Sommelier in say, NYC?
  2. Has anyone ever heard of a Botrytis affected zinfandel? Or any other red grape being attacked by botrytis? I have never read anything about a red grape being made into a botrytis affected sweet wine. If not, why? Has this ever been experimented with?
  3. As I stated in my previous post, I am an aspiring sommelier. I have been reading the Wine Bible by Karen MacNeil. I was just wondering if any of you had an opinion on this book as far as a study guide for getting into the wine industry. Are there better ones out there or is this a satisfactory guide? Any other wine book recommendations? Thanks.
  4. Hello all, I am an aspiring sommelier and new to eGullet. I have been studying a lot lately, preparing for my career. My main study guide right now is the Wine Bible by Karen MacNeil. I was curious if anyone knew much about carbonic maceration. I know that it is the fermentation process used with Gamay grapes and that the entire fermentation process takes place entirely within the grape. Thats where I am confused. The process of fermentation as I come to understand it is the grapes are crushed and yeast is added which converts the sugar to alcohol. This may be a stupid question, but how do you add yeast to Gamay grapes while they are still whole? Mrs. MacNeil doesn't go into detail about how this is done. Any input on the process would be greatly appreciated.
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