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The exercise brought into play both a bulbous decanter that gives a broad surface of wine contact with air and a big Riedel glass that shows reds to advantage.
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If a thin layer has formed over the surface of the wine, add the wine through a turkey baster that you insert between the thin layer and the side of the crock.
Instead a yeast forms on the surface of the wine, much as in sherry production, which protects the wine and contributes to its characteristic flavor.
And let's leave you with the exotic Provencal pink Clos Cibonne (about $27), made from an obscure variety Tibouren and aged in barrels that expose the wine to a veil of lees (known as fleurette) on the surface of the wine, which wears a hint of nutty oxidative note, "just a hint of umami," says Bernheimer.
As the cork approaches the surface of the wine, tilt the bottle and stick upward so that only now-pressurized air, not wine, can squeeze out past the entering cork.
A layer of yeast forms on the surface of the wine similar to sherry's flor.
The latest research showed that the surface of sparkling wine behaves much like the surface of the sea.
The design variables are small masses that are added to the upper surface of the wine glass.
Roll up the flexible WineSavor and pop it into a bottle; it floats on the surface of the wine and retards oxidation.
A film of yeast forms on the surface of the wine, protecting it somewhat from oxidation, which would impart musty flavors if it were allowed to proceed unchecked.
YOU don't have to scratch too far under the surface of most wine lovers to find fond, possibly romanticized memories of a special bottle that changed everything for them.
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Since I tried Ludwig back in 2017, I have been constantly using it in both editing and translation. Ever since, I suggest it to my translators at ProSciEditing.

Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com