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hairulsadikin | wine knowledge

wine knowledge

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hairulsadikin | wine knowledge | hairulsadikin.wordpress.com Reviews

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wine knowledge

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Mastering the Art and Science of food and wine paring | hairulsadikin

https://hairulsadikin.wordpress.com/2011/10/14/mastering-the-art-and-science-of-food-and-wine-paring-2

Skip to primary content. Mastering the Art and Science of food and wine paring. October 14, 2011. My interest in food and wine has spanned more than three years, and in the past several years, this interest has taken center stage. This text was developed as a response to the need to create an experiential methodology. To demystify the food-and-wine pairing process. The main focus of this process is on taste. From both culinary and sensory perspectives. An understanding of the gastronomic identity. Provid...

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White wine styles | hairulsadikin

https://hairulsadikin.wordpress.com/2011/10/28/white-wine-styles

Skip to primary content. October 28, 2011. When you are learning to Drink wine, it help to think of. As being one of these for styles : crisp,sleek,soft and rich. 1) Crisp white wines :. Are white or rose wines with a light to medium body. They are light in color. And have plenty of acid. Which makes your mouth water. The aromas of crisp wines. Green apple, lemon, citrus, and honey. Green apples, grape fruit, lemon, lime and citrus. Examples of crisp wines. Germany and New Zealand. 2) Sleek white wines :.

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Home | hairulsadikin

https://hairulsadikin.wordpress.com/home

Skip to primary content. WINE KNOWLEDGE WITH HAIRUL SADIKIN. Welcome to Hairul sadikin wordpress.com-Wine Concept, my name is Hairul sadikin, i am interested in wine and Wine Paring and also Cuisine au Vin, and i am still work in Decanter wine house-kuningan jakarta as a Senior Cook, on this occasion ” LEARNING BY DOING ” giving me Valuable Experience and i feel strongly wine information should be free to share. People inspire of me :. Author of Rahasia Wine. T =jhttp:/ twitter.com/#!

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hairulsadikin | hairulsadikin

https://hairulsadikin.wordpress.com/author/hairulsadikin

Skip to primary content. Skip to secondary content. Easygoing,.humble.suka IT, Art digital, design grafis, food Artist and antutias paring the food with wine, suka musik jazz, bluess, golden love song, alwasy upgrade my skill,. November 1, 2011. In Burgundy, there are only two grapes you have to know: Chardonnay. A classic-style white burgundy is more. A little learner and not as fullbodied. As American or Australian Chardonnay. Typical Chardonnay Smell and/or Flavor Descriptors. Flint, mineral, mint.

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hairulsadikin | wine knowledge | Page 2

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Skip to primary content. Skip to secondary content. Newer posts →. 7 Rules for Perfect Pairing. September 21, 2011. Rosé with Creamy Anchoïade. Rosé with Roquefort Gougères. Light body of white wines. Fruity character of reds. This makes it the go-to wine when serving a wide range of. With anything you can. Squeeze a lemon or lime on. Albariño with Pan-Glazed Salmon with Oyster Sauce and Basil. Sauvignon Blanc with Smoked Sablefish and Potato Salad with Capers and Onions. Rich red meats(meatly/meat sauce).

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hairulsadikin | wine knowledge

Skip to primary content. Skip to secondary content. November 1, 2011. In Burgundy, there are only two grapes you have to know: Chardonnay. A classic-style white burgundy is more. A little learner and not as fullbodied. As American or Australian Chardonnay. The most common (but not exclusive) smell and/or flavor elements found in chardonnay-based wines include:. Typical Chardonnay Smell and/or Flavor Descriptors. Apple, pear, peach, apricot. Flint, mineral, mint. Lemon, lime, orange, tangerine. More flora...

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