I missed writing. This is mostly for my own fancy as well as a way to document my meandering path through 2010.
http://dejaclue.wordpress.com/
Bon appetite.
Sunday, January 3, 2010
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The chemistry of Europe - when organic synthesis and European travel mix.
MissElaineous:: Wine snob in training
My weekends away from the lab are so stressful.
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Bienvenue!
I am currently in Strasbourg, France on an organic chemistry research grant from the NSF at the Louis Pasteur Institute. This blog is subject to contain everything from random musings, funny observations, organic chemistry, and other anecdotes about daily life abroad in France.
Older entries from my summer spent in Vienna and Oxford in 2007 can be viewed below.
I am currently in Strasbourg, France on an organic chemistry research grant from the NSF at the Louis Pasteur Institute. This blog is subject to contain everything from random musings, funny observations, organic chemistry, and other anecdotes about daily life abroad in France.
Older entries from my summer spent in Vienna and Oxford in 2007 can be viewed below.
MissElaineous
Belgium Chocolate. I feel a sin coming on...oh la la.
Proper way to taste champagne
1) Look at it, holding it on the stem so as not to warm the glass
2) Take a waft, or smell
3) Take a sip, let it lightly dance on your tongue
4) Smell it again, and you’ll be able to smell more suble fruit smells now
Cynics can skip the dancing on the tongue detail, but I think it’s the best part.
2) Take a waft, or smell
3) Take a sip, let it lightly dance on your tongue
4) Smell it again, and you’ll be able to smell more suble fruit smells now
Cynics can skip the dancing on the tongue detail, but I think it’s the best part.
Fast facts in the name of champagne taste
- Saying “French champagne” is redundant, since true champagne only comes from this region of France
- Vintages are only made during years when the crop is exceptional, and unlike non-vintages, they do not combine wine from previous years
- “Finish” refers to the aromatic remnants on the palate following consumption
- Champagne undergoes its second fermentation with a cap, not a cork, because it interferes with the flavor
- At Moët et Chandon, the last vintage was 2000, and will sit another year before being sold
- Chardonnay was imported into France during the crusades, along with a type of rose
- Moët et Chandon has enough champagne bottles in their cellar at this moment to give one to every person in France. This would be a huge ass party.
- There are specific sizes of bottles (just to name a few): Magnums = 1.5 liters, Mathusalem = 6 liters, or 8 bottles, Nabuchodonsor = 15 liters, or 20 bottles; only made to order and cannot be fermented in a bottle this big, it’s combo of many bottles during packaging
Is he holding what I think he's holding?
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Map of Europe
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