Follow by Email

Thursday, May 28, 2009

Also

I was also thinking of naming my book after a wine term. It has lots of advantages -- there's lots of wineries in Oregon, one of the characters is an alcoholic, etc.

So I looked up some terms, and none of them were that great (although, I realized that enzymes are important to making wine, and one of the characters studies enzymes...). But two I liked:

Sweet Reserve

Cold Stabilization

I particularly like "Sweet Reserve" -- it sort of sounds like a romance novel title, and one of my characters is a romance novelist. But it also sounds like a weird, intriguing contraction -- which is good, I think. And I like the multiple meanings of "reserve." Here's the definition of "Sweet Reserve":

Sweet Reserve
A sample of the original juice from which a wine is made, used to sweeten the finished wine after fermenting to dryness and stabilized...The advantage of using a sweet reserve to sweeten a stabilized dry wine is the it adds sweetness, fresh flavor, and natural aroma to the wine. It may also improve the color of the finished wine somewhat.
From http://winemaking.jackkeller.net/glossary.asp


No comments:

There was an error in this gadget