Some Good Tips On Selecting A Wine

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Some Good Tips On Selecting A Wine
By. Ian Love

If selecting wine intimidates you, then you are one of the many millions who face this dilemma day in and day out. A visit to a restaurant or liquor store may completely overwhelm you, when faced with the variety of wines, labels, brands and prices. The list of wine seems endless and is exhaustive to say the least, to narrow down your preferences.

Most people know when they need a glass of wine, but fail to understand what they like in that particular wine. Wine can be light or full-bodied, it could be fruity or sweet, it could also be tannic or non tannic. What are tannins? Doesn't fruity and sweet seem like the same thing? Well to answer all these questions one needs taste wine and then taste some more wine. Tasting alone is not enough you need to be attentive while tasting. To get over this and learn, it is recommended to indulge in comparative tasting. A good example is the Chardonnay grape that is grown in Western Australia and Victoria. Tasted side-by-side, wine made from these grapes is not the same although made from Chardonnay grapes.

Tasting side-by-side will help you differentiate between low tannin and high tannin wine, and between full bodied and light bodied wine.

Tips to help you choose the right wine.

White or Red wine. Narrow down your preference to whether you want white, red, sparkling, desert or fortified wine.
Narrow Down your preference of taste. Decide on what taste you prefer; the least you can do is decide whether you like sweet or dry wine. Dry wines lack sweetness.

It is good to know the characteristics of other wines, and most importantly your personal preferences, in order to be able to determine which wine suits you. Tannins are chemical substances that come from the skin, pips, and stalks of grapes. Tannin is a vital ingredient especially in red wines. Tannins in young wines are responsible for the bitter and puckering taste. As the wine matures, the bitterness reduces. When wine is tasted and swallowed, the length of time the aroma and the sensation last, is termed as short or long palate. Wines with a longer palate are considered better than shorter palate ones.

Acids of different types are present in wines and are necessary for the longevity of the wine. Acids also influence the level of your enjoyment, so the right balance of acid content is necessary. Too little will affect the quality, while too much will spoil the wine. Wine with high acid content will taste sour and tart. Low acid content will make the wine more flat and lead to spoilage. Presence of acids makes the mouth water and lips pucker. Without acid the wine will taste very flat and one-dimensional. The right amount of acid in wine will enhance all the other flavors in wine such as spice, herbs and fruits. Acidity in wine is described as crisp, zingy, bracing, bright, refreshing, sharp and tangy.

The difference in light-bodied and full-bodied can be described using milk as an example light-bodied wine is like skimmed milk while full-bodied wine is like milk with cream. Alcohol content in light-bodied wines is low, about 7.5% - 10% while in full-bodied wine it is 12.5% or over. Wines stored in oak barrels imbibe the distinct flavor of the different types oak such as vanilla, toasty, cedar, dill, and smoky. Buying wine from stores that store their wine well is recommended or else you may buy directly from the winery's cellar door. Temperature and sunlight affect the quality of the wine, hence if purchased from the winery the quality of wine is always good. Check for leakages and make sure that the bottle is filled up to the neck. Over a period of time you will be able to flawlessly tell a good wine from the ordinary.

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About The Author, Ian Love

Ian Love is the boss of Australian wine retailer, Liquor Merchants and has been a leader in the Perth Restaurant industry for over 30 years. He also runs a great Australian wine club.

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