Why would I want a young wine with no bubbles? For a young wine I'll take a vinho verde.
Thanks Steve. My circumflex is above 6 but, oddly, when I press "Alt GR, shift, ^ and o" all together I get Ó I get the same and nearly run out of fingers! The same with Alt grand 0244. E acute works though. I just hope I never have to write a c cédile!Having worked in the UK, I can tell you that the keyboards work a little differently than US keyboards, and can attest they are particularly troublesome for US users to get used to.
Do you by chance have the "AltGr" key? If so, you should be able to hold down AltGr and press the circumflex key (to the right of "A"), followed by the "o" key.
On other UK keyboards, it may produce the special "ALT" characters by using the left ALT key ONLY. As GG says, you must hold down the key while typing in the entire sequence of numbers on the numeric keypad, in this case 0244.
If you are on a tablet with a virtual keyboard, the special characters can often be created by holding down the base character key (in this case "O") and waiting for the alternate character menu to pop up.
Hope this helps.
Well, that's certainly the myth that the French wine industry would have you believe.Thank you very much for your explanation and i do know even i have not never tasted that foreign wines could be as good as French wines low and medium ones . The upper best will remain French.
The American wines we get here certainly have come on by leaps and bounds in the 40 or so years since they started to appear here (in a carafe-shaped glass container with a foil top! It was cheap but pretty grim).So that's why an AOC type system wouldn't work as well here. Our winemaking is at a stage where we are still determining what grows best in our different terroirs. Even where we have a good idea of what works, we still don't want to impose limits on the winemaker's creativity.
You're correct, MC. The "new world" has to follow the same rules as the EU in order to sell wine over there (and vice versa) so no unusual additives. Here's a theory: lately histamines have been determined to be the culprit behind wine headaches, and since histamines are produced by yeast, perhaps the yeast strains used here are a factor. I don't know. Just jumping to an unfounded and possibly half-baked conclusion.The American wines we get here certainly have come on by leaps and bounds in the 40 or so years since they started to appear here (in a carafe-shaped glass container with a foil top! It was cheap but pretty grim).
I tend to stick with European reds as I find that "new world" reds (USA, Chile, Australia, etc.,) give me a headache (Stop laughing at the back. I don't mean I drink too much). Not sure why. A friend says that it's because non-european winemakers use chemicals which European winemakers aren't allowed to use but that seems a bit far-fetched to me.