How wine can be dry but taste sweet (Amino Acids) – withTim Hanni

Inside Wine Video

Tim Hanni is a professionally-trained chef and a Master of Wine. He has been involved with wine and food education and research for over thirty-five years and has a unique perspective on food and wine.

Here Tim explains how compounds other than sugar can taste sweet and therefore how a dry wine can still taste sweet. Stephen has his first taste of pure amino acids!
Stephen Cronk
The author: Stephen Cronk

I became captivated with the world of wine whilst on a visit to the Barossa Valley during my gap year in Australia. I went on to join a London wine merchant and studied wine for several years before starting my own wine business at 24. I sold the business aged 30 and went into Telecoms for 15 years, during which time I began cooking up the plan to create Mirabeau.

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