status report on Vineart 2

[lagilman]

A little under 3,500 new words today, plus some serious rejiggering of the chapters for flow (what is this 'outline' of which you speak? I know no such thing). 2/3 of the way through the structure and about to start the back-read, before I howl down into the last third of the book.

At some point, I'm going to have to come up with a title for this thing.

To celebrate, Anime Rosé. Not legally a prosecco (80% prosecco, I think) but very much tasting like one, with a touch more sweetness inherent in the fruit. I like. It went well with spicy food and a warm night, and that's all you can ask of a rosé.... (the fact that it was under $15 didn't hurt, either)

Comments

[rolanni.livejournal.com]

Anime Rosé sounds like a title to me...

[lagilman]

Or a name. Anime Rosé, daughter of the streets, given superpowers by sleeping too many nights under the Eiffel Tower during a thunderstorm... accompanied by a talking, hrm... dropbear!


Okay, I could do something with that...

[fakefrenchie.livejournal.com]

Did you make it by mixing white and red wine? *ducks and runs before you can hit me*

[burger-eater.livejournal.com]

I have a wine-related question, which I will throw into this post willy-nilly.

My sister-in-law, after tasting a cab that needed to breathe a little, suggested we instead put it into the fridge for 15 minutes. She said that just lowering the temperature slightly would have the same effect.

We didn't try it, because our fridge is not exactly roomy, but I'd never heard of this before. Have you?

[lagilman]

Well... yes and no.

Red wines should be served room temperature, to allow maximum flavor. But 'room temperature' is cooler than most North Americans keep their homes. So chilling a red wine slightly is not a bad idea, especially in the summer.

However. I would recommend a wine chiller, not the fridge, and this is a tactic best used on younger, fruitier wines like Beaujolais. A Cabernet, especially one that's got some complexity to it, will lose nuances and more delicate flavors if it's cold.

White wines, on the other hand, tend to lose those flavor nuances if allowed to warm up too much. That's why you chill them.


[note: I am not a wine professional, I just drink a lot. *grin*]

[burger-eater.livejournal.com]

Thank you! And I plan to lie to my wife and s-i-l and call you a wine pro, because didn't you used to work at a shop? And then there's the books. That's pro enough for me.

:)

[otterdance.livejournal.com]

You're really smokin' along! Congrats.

[lagilman]

*&^%$ book is due before I head out to California in October. Surrender the manuscript....