What makes a good glass?
Wine-tasting requires a taster to engage all of his or her senses to fully appreciate a wine.
• Sight:
To evaluate a wine, having read the label, the taster should pour some into a glass to a depth of about 2cms. The taster should then assess the wine’s colour, clarity and viscosity. Part of this assessment is to tilt the glass and look at the edge of the wine against a white background.
Therefore, to facilitate sight the glass must be as transparent as possible. Thi... <read more>
Corkscrew history
The corkscrew has been around for 300 years. It came on the scene in the 17th Century, about the time that bottles with a stopper made of cork came into general use. Before cork was used, bottles were sealed with a wooden plug which was wrapped around with oil-impregnated hemp.
The first corkscrews made an appearance in the 17th Century at the same time as bottles began to be manufactured of thick glass, known as « black glass », with stoppers of cork, which were a great deal more practical to transp... <read more>
DOC explained
The « Appellations d'origine contrôlée françaises' are no guarantee of the quality of the wines but simply an indication of their origin. The INAO, the National Institute of Appellations d'Origine, is still refusing to guarantee the quality of any wines.
The Italians have been brave enough to take the step of distinguishing between simple denominations of origin (DOC), and those like Chianti Classico, which do carry a guarantee (DOCG). Equally, the Spanish have instituted a category of guaranteed plac... <read more>
Glossary
A
Acescency
see volatility
Acidity
one of the four basic tastes : produces a tart sensation especially on the side of the tongue : also gives wine freshness, vivacity and longevity. Insufficient acid results in lack of character
Adulterated
wine that has been falsified by adding illegal substances
After taste
taste left in the mouth after the wine has been drunk : often applied to... <read more>
Keeping wines
We can't all be lucky enough to have our own cellar or a wine fridge, so here are a few tips on how mere mortals can keep their wine in the best possible conditions! Wine loves to rest: keep your bottles on their side away from light and vibrations and avoid sharp changes in temperature. 10-12 degrees celcius is the optimum. Wine is sensitive and delicate: beware strong odours, dirt, insects and damp! Wine needs moisturiser: Ideal humidity of 70-80% stops the cork from drying out a... <read more>
Show off with Champers
1. Presentation
The traditional ice bucket filled half and half with ice and water with a white linen cloth folded over the neck of the unopened bottle. (Freezer bags are horrid).
2. Opening
Carefully remove the bottle, wrapping the cloth around the bottom part of the bottle - to prevent drips on your mahogany table. Hold bottle at bottom in one hand and remove foil just below the wire. Unscrew wire loop and remove retaining thumb on cork to prevent it expl... <read more>
Spanish wines
The Spanish wines of Rioja are not sold until they are ready to be drunk. The Spaniards have the good sense to keep their wines in the bodegas until they are ready to drink. This custom, which is contrary to usual practice, differentiates between the « joven », or young wines of that year, the « crianza »which is two years old, the « Reserva » which has spent three years on the property, and the « Gran Reserva », which has remained there for six years. ... <read more>
Take it out of the box
Take your bottles from the packing case as soon as possible. A humid atmosphere will soften the corks, and the odour could contaminate the wine. A good carton is a discarded one. It is most important that you unpack the bottles as soon as they arrive, as there is a risk of the carton deteriorating. It will take on dampness from the cellar, and the taint of saltpetre will be imparted to the wine through the cork.... <read more>
Temperatures
8-10 degrees:
For champers and light dry white that is already cool, put it in the top rack just under the freezer compartment for an hour.
10-12 degrees:
For fuller dry and medium whites, this is a normal fridge temperature if the wine is stored in the door shelf. Needs to have been in there 2-3 hours.
12-14 degrees:
For a light red, put a wine which is at room temperature in the vegetable compartment of your fridge for an hour... <read more>
To decant or not to decant
People, wrongly, tend to assume that anything old should be decanted. Not so. Here are a few guidelines.
Old Wines
Step 1
Always bring an old wine up from the cellar 24 hours before drinking it. Stand it upright and leave it at room temperature away from direct light. This will allow the sediments to settle and the wine to warm slowly to 17/18 degrees which is about right for most reds.
Step 2
Open the wine just befo... <read more>
Which glass
There are glasses available which are specifically designed to show off the qualities of wines such as the look and the aromas. For this reason it is preferable to choose a transparent glass.
They should be made of chrystal or fine glass. Bellying out towards the base, narrow at the top.
By tradition, each wine-growing area favours its own style of glass for white, one for red and a flute for champagne.
White wine should be served in small quantities to prevent it gettin... <read more>