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!)
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