The first time I tasted a Cabernet grape I was surprised at how unlike Cabernet wine it tasted. Some of the flavor lies in that bright leathery surface that Andy captures here so well in vivid blue. Grape skins hold many different volatile aroma compounds (some of which are also found in the juicy flesh of the berry) that contribute to the flavors of the wine. Just biting into a ripe berry isn't quite the same as tasting that same berry in a bottle three years later. They still taste pretty damn good, though. -- Alder Yarrow
Download this image by right-clicking on the image and selecting "save link as" or "save target as" and then select the desired location on your computer to save the image. Mac users can also just click the image to open the full size view and drag that to their desktops.
If you are interested in owning an archive quality, limited edition print of this image please contact photographer Andy Katz through his web site.
ABOUT VINOGRAPHY IMAGES:
Vinography regularly features images by photographer Andy Katz for readers' personal use as desktop backgrounds or screen savers. We hope you enjoy them. Please respect the copyright on these images.
Vinography Images: Birth of a Grape Introducing The Essence of Wine Book Forlorn Hope: The Remarkable Wines of Matthew Rorick Vinography Unboxed: Week of November 24, 2013 Vinography Images: Down the Row Pinot Days Southern California 2013: December 7, Los Angeles When Should You Not Be Allowed to Be Biodynamic? Vinography Unboxed: Week of November 17, 2013 Vinography Images: Below the Clouds Don't Ask a Dinosaur for Directions
Masuizumi Junmai Daiginjo, Toyama Prefecture Wine.Com Gives Retailers (and Consumers) the Finger 1961 Hospices de Beaune Emile Chandesais, Burgundy Wine Over Time The Better Half of My Palate 1999 KirÃ¡lyudvar "Lapis" Tokaji Furmint, Hungary What's Allowed in Your Wine and Winemaking Why Community Tasting Notes Sites Will Fail Appreciating Wine in Context The Soul vs. The Market 1989 Fiorano Botte 48 Semillion,Italy