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11.20.2009

Vinography Images: One Berry

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One Berry
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

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Comments (6)

11.21.09 at 10:19 AM

Berry nice!

Josh wrote:
11.21.09 at 9:17 PM

I've tried a merlot berry before and wow, wasn't anything like what I expected. I think it would be an interresting article to get several side by side and do a taste test.

Greg wrote:
11.21.09 at 10:42 PM

Plenty of people claim to be able to judge ripeness and quality by tasting the fruit, I don't quite believe it myself or if true it must take a lot of experience.

Dylan wrote:
11.22.09 at 4:37 PM

I agree. I was awe-struck from the first time I bit into one of our Cabernet grapes. Mind you, this was the first non-table grape I had ever consumed. The difference in flavor was immense.

11.23.09 at 10:30 AM

I find that in tasting grapes before harvest, the level of sweetness is a key factor. The the balance of this sugar with the acidity. then last, chewing the skins to see if the tannins are ripe and sweet, or dry and harsh. The last step - check the seed color. If its very green, then the grapes are a ways away. If they are dark brown, they are quite ripe.

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