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Use Your Nose

7/3/2013

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So what did I learn at the first sommelier course lesson? Apart from the party trick of how to open a bottle of champagne by chopping the top off the bottle with a knife, I learned that I have to smell everything. I must have only been fake smelling before. One of the wines we tasted was a Vernaccia di San Gimignano. When the instructor asked what it smelled like, I ventured, ‘Grapefruit’. He didn’t even deign to look at me. Someone from the back shouted, ‘Apple’. ‘Apple’, repeated the instructor approvingly. Back home, I went on a search for the apple that smells like grapefruit, buying up every variety in the village shop.
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Golden delicious, Jaime and Granny Smith
With a bit of imagination Granny Smith came closest to grapefruit. Over on the internet on an Australian website, I found that apples and grapefruits contain both malic acid and citric acid, but when I tried to find out what causes the typical apple odour, none of Google’s suggestions helped and one got me wondering what other objects I need to smell: ‘The scent of an Apple product, sourcing the MacBook Pro fragrance’.
Any advice about wine and apples?
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    Erica Jarman

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  • Home
  • About
    • About Us
    • Resources
  • Tours
    • Small Group Tours >
      • Celebrating Sardinia
      • Tuscan Heritage
      • Autumn in Tuscany
      • Giants of Sardinia
      • Tastes & Textiles: Hanging by a Thread
      • Tastes & Textiles: Wine to Dye For
      • Tastes & Textiles: Woad & Wool
      • Tastes & Textiles: Sea Silk in Sardinia
    • Personalised Adventures
    • Family Adventures
    • Day Adventures
    • Cooking Lessons
  • Courses
    • Advanced Salumi Course Tuscany
    • Advanced Salumi Course Bologna-Parma
    • Gelato Course
    • Theory & Practice of Italian Cheese
    • Truffle Course
  • Booking
    • Enquiry
    • Booking Conditions
  • What people say
  • Gallery
  • Blog
  • Contact
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