Home | Food & Beverages
Obviously choosing a specific brand, year and type of wine is a matter of individual taste. Nonetheless, putting to one side the subject of price, there are a variety of general guidelines on which most people agree. Happily the growth of vineyards across the world and of websites promoting wine means that tracking down wine is no longer a problem. If you live in Wisconsin or Milan you can order a New Zealand Syrah that is not stocked by a local merchant as easily as somebody in Tauranga. Setting to one side the subject of pairing particular wines with particular foods, do you want a full bodied red wine or a light white wine? Some say that Madeira is too heavy while other people think that a German Riesling is much too dry. A lot of the easily available wines are meant to be consumed shortly after they are purchased, however those people who want to taste only the best wine will have to be patient. A Cabernet Sauvignon will unquestionably be considerably better after it has aged. A cool climate Chardonnay, such as those from Canada, will appeal to individuals who prefer a young wine with prominent acidity and also to those who wish to experience it's honey and nut character that comes with aging. It may also be helpful to view wines according to their class. Wines in Class 1, usually labeled 'Light Wine' or 'Red Table Wine' have an alcohol content of between 7% and 14% by volume. Class 7 wines, by contrast, have an alcohol content of at least 15% when calculated by volume. These wines have generally had Brandy added to then and could be flavored using herbs with those having the greatest concentration being said to be 'fortified'. Examine the label for an indication of the amount of sulfites in a wine. It is common practice to add sulphur during the winemaking process to stop the growth of unwanted organisms, but some vineyards introduce more sulpur than many drinkers would wish. Sulphur dioxide is also often sprayed on the grapes themselves in an effort to reduce pests and can leach into the skin. A small percentage of drinkers possess a sensitivity to sulphur and could experience an allergic reaction. Concentrations that are lower than 10 parts per million are normally okay for most people. If you are sampling a wine you should begin by cooling it to the proper temperature of approximately 11C (52F) for white wine and 18C (65F) for reds and use a thin rimmed glass that is free from dust. Pour not more than about one third of a glass and take your glass by its stem to avoid getting fingerprints on the rim and warming the bowl. What you are looking for is a clear color when a wine is viewed against a white background with a wine such as a Pinot Noir showing the lightness of a ruby and a Cabernet Sauvignon being a darker violet color. Wines which are fermented from grapes grown in hot summers and dry falls will show a darker color than wines made during cool summers and wet falls. The final stage is to spin the wine gently around coating the bowl of the glass and let your nose sample its aroma before tasting the wine.
Article Source: http://www.rightarticle.com
Visit GreatWineTastings.com to learn about such things as the art of winemaking and to find a stunning wine country gift basket
Please Rate this Article
5 out of 54 out of 53 out of 52 out of 51 out of 5
Not yet Rated
