From my first visit to Europe I had been learning more on how to select a wine and what needs to be done. I shall let u know the reason what prompted me to share this info, still u can read what I've collected which is going to be a nice read to all of you.
Every time we go out one thing people ask me what do you want to drink, I mean alcholic drink. When I say that I don’t drink people are surprised. But every time I go to a party I learn more about this. So here I’m today compiling with all the information gathered and with all the information I present this to you.
Red wine and
White wine are there and you can select the one u like. But know more about that before you start drinking it. Next time u drink a wine or host a party think so these and select the wine for you guests.
Tasting - Tasting is not difficult when one knows how to go about it, not just that its a lot more process.
It is an
observation process that requires your eyes, nose and palate. The result is an overall impression of a wine's general balance, as well as its complexity. Balance between these three sensations creates the taster's overall impression of the wine and is key in determining its pleasantness. Its aromatic complexity is a secondary factor, used to determine the difference between a good wine and an excellent wine. First, use your eyes to evaluate the color and nuances of the wine. Then, bring the glass to your nose to smell the aromas that are automatically released. Next, swirl the glass to stimulate the release of additional aromas in the wine. Finally, roll the wine around on your palate to complete the process by identifying physical sensations such as a wine's acidity, depth and structure.
Using your eyes
* First, take small quantity of wine in a glass and check the reflection of light on the wine n shining of the liquid. More it shines, younger it is.
* The next element is brilliance. Just as some diamonds sparkle more than others, some wines shine more than others. If you appreciate beautiful things, indulge your senses! *Viscosity can be a geographical indicator or a measure of residual sugar. Watch the streams of wine that run down the sides of the glass after you swirl it. An oily look indicates a high level of alcohol, as would be found in a Mediterranean red wine. The opposite would suggest a wine from the Loire region. For whites, viscosity combined with a deep golden color implies a sweet wine.
* Stir it littlebit and see if the liquid sticks to the glass. More it sticks, more alcoholic it is.
*A wine's color can provide many clues. A light red wine that is nearly transparent comes from a variety that doesn't impart heavy pigments, such as an Alsatian Pinot Noir. At the opposite end of the spectrum, a deep, dark, nearly black wine evokes an intensely pigmented wine, such as a Merlot from Bordeaux from a particularly mature vintage. The same applies for whites: if a wine is almost colorless, it infers that a wine is young, tank fermented, and could be a white variety such as Sauvignon Blanc, whereas a straw yellow or golden wine suggests a wine that has been barrel aged for several years, such as a Burgundy. Your nose will help you confirm your guesses in the next step.
*Now, on to clarity, Looking through the side of the glass, preferably against a dark background, try to see if any particles are suspended in the wine. If not, all the better-the wine is very clear. A cloudy wine will lack finesse.
*A wine's color also involves accent tones or glints. A young, red wine will have purple, almost blue glints. An excellent example of this is Beaujolais Primeur. A dark wine with garnet, tawny or even bright red glints indicate that a wine is in the midst of the aging process. Your taste buds will help you confirm your hunches
Using your nose
* Now you have to smell it, first just smell it simply as it is. Then stir it littlebit and smell it. Try this 3 - 4 times. The smell can be like any flower, fruit, animal (...???), etc...
* Now finally take it in mouth. But wait, wait, wait...just take it in mouth, don't swallow it. Keep it there for a while, that will increase the temperature of wine upto the body temperature and also let a little amount of air go in the mouth and mix with the wine. Now take it in.
Using your Palate
Tasting the wine confirms our noses' conclusions by increasing the wine's temperature and evaluating two important physical and tactile factors: complexity and balance. Complexity is based on a wine's aromatic richness and the length of its finish. Balance measures the interaction between a wine's different flavors. The flavor of a wine refers to a combination of different tactile impressions that are desirable or undesirable in the mouth, primarily acidity, astringency and sugar content.
Acidity is very important, as it gives a wine depth. Without acidity, a wine is flat, uninteresting and has no aging potential. Excessive acidity renders a wine a bit aggressive or "green", though there is no qualitative system of measurement for this. Acidity is perceived primarily on the sides of the tongue. A wine's smoothness compensates for and balances its acidity. This physical sensation can be regulated by alcohol, sugar or glycerol content. Wines from Southern France tend to be smoother than those from the North. This sensation is also expressed as roundness or viscosity.
Not to miss section
Astringency refers to the wine's roughness and describes the wine's structure in the mouth. This sensation is produced by tannins, which can be more or less coarse. They block certain proteins in saliva and create a sensation of great dryness and roughness. However, there can be different types of tannins. Wines from the Médoc region have strong, but mature tannins provided by the Cabernet Sauvignon grape. They are the broad-shouldered athletes of the wine world. Red wines from Beaujolais, on the other hand, are less tannic and more delicate, as is characteristic of the Gamay variety. These are more feminine wines, but their slight acidity grants them a mischievous edge.
