WINE TASTINGLearning the ropes of wine tasting subtleties |
| INTRODUCTION | VISUAL SENSE | SENSE OF SMELL | SENSE OF TASTE | THE ART OF SERVICE |
THE ART OF WINE SERVICE |
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Young wines, whatever they are red or white, can be immediately drunk after the opening of the bottle. Aged wines should ideally be decanted in a carafe from two to four hours before the meal so that they can breathe: they also need airing to express their bouquet at best. The settling process is also desirable for old red wines, which have developed a sediment of colour. The ability of the wine to preserve itself depends much as its composition, as its vintage year and its processing. Storage conditions can, as well, be strongly decisive. Here are some rules to follow : The temperature of the cellar, which has to be registered between 10 and 16 degrees, will ideally display 12 degrees. Hygrometry of the cellar must be high enough so that corks keep their proprieties (hermetism to the air in particular). The lightning of the cellar may be very damaging because it breaks down colouring agents. Therefore, think about storing your bottles in cases, sheltered from light. Absence of vibrations. Absence of smells, for fear that they infiltrate through the cork. STORAGE
The master of the house starts pouring himself a small quantity of wine, which he tastes to be sure that there is no smell emanating from the cork or any possible defect. Then, he serves his guests and finishes helping himself again. He must never pour more than one-third of wine in glasses as it is in this way that the bouquet exhales itself at best. TEMPERATURE FOR THE SERVICE It depends on the colour of the wine, of its structure and of its age. Broadly speaking, we may discern two categories of wines: wines, which have to be served fresh, between 6 and 12 degrees, and wines, which need to be brought to room temperature, between 12 and 17 degrees, for service.
Please note that the sweetest a white wine is, the freshest must it be drunk. And the robustest a red wine is, the most important it is that it is brought to room temperature at best. A wine, which is decanted in a carafe may roughly warm up. |
First wines preserve themselves from one to three years.REMEMBER |
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Wine tasting does not only deal with being able of analyzing and describing feelings, it also aims at being able of sensing a set of wine components (colour, tears, aromas…). This overall impression especially depends on the delicacy of a wine, on its complexity, its persistence and, consequently, on its quality ! Unfamiliar wines contain hidden unsuspected diversity, which worthes a detour ! Good tasting !!! |