How To Go About Selecting A Fine Wine
Fortunatey the growth of vineyards across the world and of Internet sites promoting wine means that accessing wine is no longer difficult. If you live in Washington or Paris you can purchase a New Zealand Syrah that is not carried by your local merchant as easily as anybody in Auckland.
Setting aside the question of pairing wine with food, do you prefer a white or a red wine? Many people believe that Madeira is far too heavy while other people feel that a German Riesling is much too dry. Most easily available wines are intended to be drunk a fairly short time after they are purchased, however people who are looking to taste the very best wine must learn to be patient. A Cabernet Sauvignon would certainly be far better after it has matured.
A cool climate Chardonnay, like those produced from grapes grown in Canada, will be of interest to drinkers who like a young wine with prominent acidity and also to wine drinkers who wish to experience it's nut and honey character that comes from aging.
Viewing wines according to their class may also prove useful. Class 1 wines, sometimes labeled 'Light Wine' or 'Red Table Wine' will have an alcohol content between 7% and 14% by volume. In contrast, Class 7 wines will have an alcohol content of at least 15% by volume. These wines have normally had Brandy added to then and possibly flavored with herbs with those with the greatest concentration being known as 'fortified'.
Scan the label for an indication of the quantity of sulfites in a wine. It is normal practice to add sulphur during bottling to halt the growth of unwanted organisms, but some winemakers add more than many people would wish. Sulphur dioxide is often also sprayed on the grapes themselves to reduce pests and can find its way into the skin. A few people are sensitive to sulphur and might experience an allergic reaction. Concentrations of under 10 parts per million are generally fine for most drinkers.
When tasting a wine you should start by cooling it to the proper temperature of approximately 11C (52F) for whites and 18C (65F) in the case of reds and use a glass with a thin rim that is free of dust.
Pour out not more than about one third of a glass and pick up the glass by its stem so that you do not get fingerprints on the rim and heat the bowl.
What you are looking for is a clear color by viewing a wine 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. Those wines which are made from grapes grown during a hot summer and dry fall will be darker in color than those wines made during a cool summer and wet fall.
The final step is to swirl the wine gently around coating the bowl of the glass and sample its aroma before tasting the wine.
#If you have any other info about this subject , Please add it free.# |