In addition,
Japanese cunning improve cheap red:
Less acidic, more fruity, longer in the mouth … Furthermore, In Japan, this technique is used to give pep to a slightly dull red wine. Moreover, Not very academic, howls the purists, but the effect is immediate, promise its defenders.
«This is something I give you if you want to transform a very large wine into a piquette. Therefore, And there you go, the big lafite that stains!». Moreover, Everyone remembers this cult scene of Cons dinner In which Pierre Brochant (Thierry Lhermitte) massacre a bottle of castle. For example, Lafite Rothschild 1978 with vinegar. In addition, Against all expectations. Therefore, this attempt at an attack seems japanese cunning improve cheap red to succeed in the Grand Cru, which even emerges “Rather better” and with “More bodies”are surprised by the protagonists. This staging made us all smile without really convincing us. But recently, we have attended something similar to the screen. And this time, it is a very real documentary.
The documentary is shot in Japan, a country renowned for its refined gastronomy. However, the scene that takes place before our eyes could cut the appetite to more than one gourmet. During the shooting of the program “A chef at the end of the world” on M6. Philippe Etchebest experiences a popular local custom, supposed to improve the taste of red wine. We then see him slide a funny liquid into his glass … It’s not vinegar, but a drop of soy sauce. And obviously, the blow of bluff has effect on the chef’s taste buds: “Ah it’s smart!, exclaims the japanese cunning improve cheap red best worker in France. It changes the structure of the wine and it brings roundness». Before reminding viewers: “But it is true that putting soy sauce in red wine to Bordeaux it’s sin!». Too late, mass is said.
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The video is widely taken up on social networks and internet users try the concept. “”It’s rounder. balanced», Note a Korean cook on Instagram; “”There is more length in the mouth and I have japanese cunning improve cheap red the impression that it accentuates the aromas», Underlines a bartender on Tiktok. It is a fact, the soy sauce changes our perception of the drink.
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The salt it contains brings out the fruity flavor of the wine. it also helps to mitigate the bitterness of a little too strong tannins. Its Umami side. the fifth flavor that is translated by delicious taste, has the effect of prolonging the length in the mouth. So certainly, this crutch may be able to support a somewhat wobbly red wine, but it will not do wonders. If he is irrattiltable, you will only get too salty bad wine!
Japanese cunning improve cheap red
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