Dicas de vinho / Wine hints

wine hints

Pequena dica do Sommelier Lisbon para fixar termos básicos, usando associações diretas.

Taninos - Chá.

A sensação de um vinho com muitos taninos é semelhante ao chá muito forte.

Ácidos - Limão.

Tal como o limão destaca o sabor do peixe, o acidez do vinho destaca o seu sabor.

Corpo - Leite.

A diferença entre um leite magro e um leite gordo é semelhante à diferença entre um vinho leve e um vinho encorpado.

Mineralidade - Pedra.

Cheiro ou sabor de pedras molhadas, cascalho, salinidade, ou até mesmo nuances terrosas, determinam a mineralidade do vinho.

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A small tip from Sommelier Lisbon to set basic terms, using direct associations.

Tannins - Tea.

The feeling of a wine with many tannins is similar to a very strong tea.

Acids - Lemon.

As lemon highlights the flavor of fish, the acidity in wine highlights its flavor.

Body - Milk.

The difference between a skim milk and whole milk is similar to the difference between a light wine and a full-bodied wine.

Minerality - Stone.

Smell or taste of wet stones, gravel, salinity, or even earthy nuances determine the mineral character of the wine.

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