After having gone through a quick brief about wine making and the main types of wines all jet setters know (you can find the article HERE); here’s another quick shot of information you need to know about how to drink one, as well as the main vocabulary of wine.
HOW TO DRINK WINE ??
The easiest way to find the right bottle of wine for you and your occasion is simply to ask a wine expert or sommelier for their recommendations based on your taste. If you’re pairing wines for dinner, tell the expert what dishes you’ll be making. If you’re simply buying a bottle of wine to broaden your horizons, the most important things to state are your price range and flavor preferences.
When it comes to preparing and drinking wine, there are differences based on the color of the wine. Red and fortified wines should be served a touch below room temperature, while white, rose and sparkling wines benefit from a chill. Red wines should be kept in the fridge for around 45 minutes before serving, while white, rose and sparkling wines can stay in the cool for around two hours.
White wine glasses are typically smaller than red wine glasses, as they don’t need the same surface area to oxidize. When drinking the wine, hold the glass by the stem rather than the bowl. This will help the wine to keep at the same temperature, rather than warming up in your hand.
Pour 30 to 60 ml (one to two ounces) of wine into a glass to taste it before serving. Swirl the wine in the glass, holding the stem, to expose it to a larger surface area. Smell the wine as you swirl it to release the flavors and varied aromas. A higher quality wine will offer different aromas the more it’s swirled.
Then, taste the wine in small sips. Hold it in your mouth for five to 10 seconds and roll it across your taste buds. Make sure to pay attention to the aftertaste, too: a good quality wine will linger.
TERMINOLOGY: THE KEY TERMS TO KNOW WHEN BUYING WINE
ABV: Alcohol By Volume — the percentage of ethanol in a beverage.
Appellation: A legally defined and protected geographical area used to identify where grapes for a wine were grown.
Assemblage: A French term for the grape varieties used to blend a wine.
Blind tasting: This allows for an unbiased evaluation of the wine and is when the identity of the wine is hidden from the taster.
Dry wine: Red or white wines where all the residual sugar has been fermented.
Full-bodied: A term for wines that are usually higher in alcohol, glycerin and concentration.
Tannins: Extracted from the grape skins and stems, these are the backbone of a wine and need to be ripe for a wine to feel good in your mouth.
Variety: The type of grape used to make a wine.
Vintage: The year a wine was produced.
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