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Wine    Wine Basics

Wine Basics include some following finer points; Terminology, Storage, and Tasting Techniques. Basic Wine terminology Acidity - Describes a tart or sour tasting wine Aftertaste - Usually refers to the particular smell of the grape variety Body - The weight of wine in your mouth; commonly expressed as full-bodied, medium-bodied or medium-weight, or light-bodied. Bouquet - A tasting term used to describe the smell of the wine as it matures in the bottle. Full-Bodied - Fills the mouth. Opposite of 'Thin-bodied. Complex - The feel and taste of wine in the mouth. Palate - Describes a wine that combines all flavor and taste components in almost miraculous harmony. Storage The purpose of having wine, of course, is that some day someone will want to drink it. The two keys to storing a wine properly are temperature and humidity. Temperature - Temperature is by far the more important of the two factors to watch. The "golden temperature" for wine is 55°F. Wine should normally be stored between 50-60°F, although a range of 45-65°F is considered acceptable and the most easily maintained by the normal collector. A lower, colder temperature causes the aging process to slow down, preventing the wine from aging properly. A higher, warmer temperature causes premature aging, although not in a "good" way. If a wine is kept over 85°F for even a single month, irreparable damage is done to it. What hurts wine the most is temperature fluctuation. Even a steady storage at 65°F is better than storage that every day goes from 45°F - 65°F and back again. Humidity - The second factor to watch in your wine storage area is humidity. Humidity fluctuations aren't nearly as bad for wine as temperature. The prime reason to watch humidity is because a high humidity hurts the labels, which hurts the bottle's resale value. A low humidity dries out the cork, even if the bottle is properly stored on its side in order to keep the cork moist. Tasting Techniques Wine tasting is subjective in nature, but there are three general guidelines for judging a wine's character. The nuances of a wine's look, smell and taste will increase the pleasure you derive from each tasting. You can tell a lot about a wine simply by studying its appearance. Pour the wine into a clear glass and hold it in front of a white background (a tablecloth or piece of paper works nicely) and examine the color. Swirling - Give your wine a good swirl before tasting. This serves many purposes, but visually it allows you to observe the body of the wine. The Smell - When you swirl your wine, it also interacts with oxygen and releases molecules that allow you to smell the aroma. This is called the "bouquet" or "nose." To take in a wine's scent, put your nose near or even into the glass. Take a quick whiff, formulating an initial impression, and follow with a second deeper whiff. Or take only one deep whiff. Again, how you smell a wine is subjective. Either way, after you smell the wine, sit back and contemplate the aroma. The Taste - The most important quality of a wine is how it balances sweetness and acidity. To get the full taste of a wine follow these three steps: 1. Initial taste (or first impression). Take a sip. Allow your taste buds to respond to the sensations of the wine. 2. Taste, or chew. Slosh the wine around, "chewing" it, and then draw in some air. Examine the body and texture of the wine. Is it light or rich? Smooth or harsh 3. Aftertaste / Finish. Now swallow. Try to describe the taste that remains in your mouth after you have swallowed the wine. How long did the taste last? Was it pleasant? Top