Talk:Maceration (wine)

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I have doubts about maceration of Piołónówka or nalewkas in general. I think therm infusion would describe better the process, as it's basically soaking of a solid ingredient in plain alcohol over some period of time. The whole process takes place in cold conditions and there's no fermentation at all. The reason of the process is not to soften the solid ingredient but to transfer flavour and some substances from it to the liqueur. — Preceding unsigned comment added by Agnes86 (talk • contribs) 19:19, 26 March 2015 (UTC)

I am confused by the use of "approachable", as in "where the wine is not very approachable to most wine drinkers.: Not being a wine snob, but seeking enlightenment, does this mean the wine can see you coming more readily than other wines? Is it more effective to sneak up on such a wine from behind? Better clarity in semantics would be most helpful. — Preceding unsigned comment added by 108.199.78.17 (talk) 02:35, 12 August 2017 (UTC)

Assessment comment
Substituted at 22:44, 29 April 2016 (UTC)