Obviously the choice of a specific year, brand and type of wine is a question of personal taste. But, within the confines of price, there are several broad guidelines on which there is agreement. Happily the growth of vineyards across the world and of Internet sites that promote wine means that getting hold of wine is now relatively simple. A person in Pennsylvania or London can purchase a New Zealand Syrah that is not stocked by a local merchant as simply as someone living in Wellington. Setting to one side the question of pairing wines with food, do you want a red or a white wine? Some say that Madeira is far too heavy while others think that a German Riesling is much too dry. Most readily available wines are intended to be drunk shortly after they are purchased, but wine drinkers with the desire to drink only the finest wine must learn to be patient. A Cabernet Sauvignon will without question be a lot better after it has had time to age. Chardonnay from a cool climate, like those that are produced in Canada, will be of interest to people who prefer a young wine with prominent acidity and also to wine drinkers who want to experience it's nut and honey character that comes with aging. It can also be of assistance to categorize wines by their class. Wines in Class 1, which are often labeled 'Red Table Wine' or 'Light Wine' will have an alcohol content between 7% and 14% when measured by volume. Class 7 wines, in contrast, will have an alcohol content of not lower than 15% when calculated by volume. This class of wine has generally had Brandy added to then and might be flavored using herbs with wines with the greatest concentration being said to be 'fortified'. Read the label for a statement of the quantity of sulfites contained in a wine. It is common practice to add sulphur during bottling to prevent the growth of unwanted organisms, but some producers introduce more than many wine drinkers like. Sulphur dioxide is occasionally also sprayed onto the grapes themselves to reduce pests and can make its way into the skin. A few drinkers are sensitive to sulfites and could experience an allergic reaction. Concentrations of under 10 parts per million are generally okay for most individuals. When testing a wine you should begin by cooling it to the proper temperature of about 18C (65F) for red wine and 11C (52F) in the case of whites and use a thin rimmed glass that is free of dust. Pour not more than about one third of a glass and lift your 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 when you are viewing a wine against a white background with a wine such as a Cabernet Sauvignon being a deep violet in color and a Pinot Noir having a lighter ruby color. Those wines that are produced from grapes grown during hot summers and dry falls will be darker in color than wines produced during a cool summer and rainy fall. The final step is to swirl the wine slowly around so that it coats the sides of the glass and take in its aroma before tasting it.
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