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The Essence of Wine: Red Berries


Image © 2012 Leigh Beisch

In the depths of the forest, shafts of sunlight pierce through dark green canopies, illuminating bright red jewels glinting amidst green briars. Treasures of flavor, the berries of forest and heath have long been gathered by eager hands seeking the kind of delights that only come from morsels such as these. Raspberries, red currants, pomegranate, cranberries, thimbleberries, and goji berries. Tiny mouthwatering bursts of tart sweetness that pucker the cheeks, these red berries play the starring role in many wines. The best wines not only evoke their flavors and aromas, but also the juicy, tangy, explosion of biting into the real thing. Bring on the berries!

Domaine Alain Gras Saint Romain Rouge, Burgundy, France
Cobb Wines "Coastlands Diane Cobb" Pinot Noir, Sonoma Coast, California, USA
Gaia Estate Agiorgitiko, Nemea, Peloponnese, Greece
Jacques Puffeney "Poulsard M" Arbois, Jura, France
Frank Cornelissen "Magma," Etna, Sicily, Italy
Domaine Les Pallieres, Gigondas, Rhone Valley, France
Jasper Hill Cornella Grenache, Heathcote, Australia
Elvio Cogno Ravera, Barolo, Piedmont, Italy

This is part of an ongoing series of original images and prose called The Essence of Wine

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Required Reading for Wine Lovers

The Oxford Companion to Wine by Jancis Robinson Wine Grapes The World Atlas of Wine by Hugh Johnson to cork or not to cork by George Taber reading between the vines by Terry Theise adventures on the wine route by Kermit Lynch Love By the Glass by Dorothy Gaiter & John Brecher Noble Rot by William Echikson The Science of Wine by Jamie Goode The Judgement of Paris by George Taber The Wine Bible by Karen MacNeil The Botanist and the Vintner by Christy Campbell The Emperor of Wine by Elin McCoy The Taste of Wine by Emile Peynaud