Illustrated Wine A-Z (Revised 2022)
Welcome to VITIverse-VINIverse-UniVERSE: An Alphabet
Autolytic development deserves respect and big cred
Chemical alchemy gives bubbly its scent of yeast bread
Billions of microbes work tirelessly in base wine
Dead grape-cells cannibalize each other over time
Centuries of Limoux abbey experiment won no fame
Laurels instead to cellar-rat Pérignon in Champagne
Are monks and microbes galled and petulant in their graves?
Artisan efforts and inventions ignored of the Limoux caves
(Coincidence to post on a day I made brioche: more autolysis, fermentation, and Maillard reaction!)