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Shesh I Bardhë
Shesh i Bardhë (lit. "white field") is a single Albanian wine variety. It is from Central Albania. It is recommended served slightly chilled at about 50 degrees Fahrenheit. EVE BUSHMAN, NOVEMBER 1, 2012 It is medium bodied at 13%. References Albanian wine {{wine-stub ...[...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Albanian Wine
Albanian wine () is produced in several regions throughout Albania within the Mediterranean Basin. The country has one of the oldest wine making traditions, dating back at least 3000 years ago to the Bronze Age Illyrians. It belongs chronologically to the old world of wine producing countries. Albania is a mountainous Mediterranean country with the Mediterranean Sea to the west. The country experiences a distinctly Mediterranean climate, which means that the winters are mild and summers usually hot and dry. The favourable climate and fertile soil of the mountainous areas of the country are well suited to viticulture. Albania produced an estimated 17,500 tonnes of wine in 2009. History The territory that is now Albania was one of few places where grapes were extant during the Ice Age. The oldest seeds discovered in the region are between 4,000 and 6,000 years old. Along with neighbouring Greece, Albania has the longest continuous history of viticulture in Europe. Within ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fahrenheit
The Fahrenheit scale () is a temperature scale based on one proposed in 1724 by the physicist Daniel Gabriel Fahrenheit (1686–1736). It uses the degree Fahrenheit (symbol: °F) as the unit. Several accounts of how he originally defined his scale exist, but the original paper suggests the lower defining point, 0 °F, was established as the freezing temperature of a solution of brine made from a mixture of water, ice, and ammonium chloride (a salt). The other limit established was his best estimate of the average human body temperature, originally set at 90 °F, then 96 °F (about 2.6 °F less than the modern value due to a later redefinition of the scale). For much of the 20th century, the Fahrenheit scale was defined by two fixed points with a 180 °F separation: the temperature at which pure water freezes was defined as 32 °F and the boiling point of water was defined to be 212 °F, both at sea level and under standard atmospheric pressure. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Medium Body
The use of wine tasting descriptors allows the taster to qualitatively relate the aromas and flavors that the taster experiences and can be used in assessing the overall quality of wine. Wine writers differentiate wine tasters from casual enthusiasts; tasters attempt to give an objective description of the wine's taste (often taking a systematic approach to tasting), casual enthusiasts appreciate wine but pause their examination sooner than tasters. The primary source of a person's ability to taste wine is derived from their olfactory senses. A taster's own personal experiences play a significant role in conceptualizing what they are tasting and attaching a description to that perception. The individual nature of tasting means that descriptors may be perceived differently among various tasters. The following is an incomplete list of wine tasting descriptors and a common meaning of the terms. These terms and usage are from Karen MacNeil's 2001 edition of ''The Wine Bible'' unl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
