How To Select A Top Quality Wine

Obviously the selection of a particular type, year and brand of wine is a matter of individual taste. Despite this, within the confines of price, there are various general principles about which most wine drinkers are in agreement.

Fortunatey the growth of vineyards across the world and of wine-related Internet sites means that tracking down wine is reasonably easy nowadays. A person in Kentucky or Berlin can buy a New Zealand Syrah not carried by a local wine merchant as easily as anyone living in Hamilton.

Setting aside the subject of pairing wines with food, are you looking for a red wine or a white wine? Some people find that Madeira is too heavy while others think that a German Riesling is much too dry. Many easily available wines are intended to be consumed shortly after purchase, but people with the desire to drink only the finest wine will need to learn to be patient. A Cabernet Sauvignon would without doubt be a lot better after it has matured.

A cool climate Chardonnay, like those from Canada, will appeal to drinkers who enjoy a young wine with prominent acidity and also to those who wish to experience it's nut and honey character that comes from age.

It might also be helpful to describe wines by their class. Class 1 wines, usually labeled as 'Red Table Wine' or 'Light Wine' have an alcohol content of between 7% and 14% when measured by volume. Class 7 wines, by contrast, have an alcohol content of at least 15% by volume. Class 7 wines have generally had Brandy added to then and possibly flavored using herbs with those wines with the greatest concentration being known as 'fortified'.

Study the label for a statement of the amount of sulfites contained in a wine. Sulphur is usually added during the winemaking process to prevent the growth of unwanted organisms, but some producers add more than many people like. Sulphur dioxide is occasionally also sprayed on the grapes themselves to reduce pests and can leach into the skin. A few people are sensitive to sulphur and might experience an allergic reaction. Concentrations that are lower than 10 parts per million are usually okay for most drinkers.

When tasting a wine you should start by cooling it to the proper temperature of around 18C (65F) for red wine and 11C (52F) for whites and use a thin rimmed glass that is free of dust.

Pour no more than around 1/3 of a glass and lift your glass by its stem to avoid getting fingerprints on the rim and warming the bowl.

Look for a clear color when you are viewing a wine against a white background with a wine like a Pinot Noir displaying a light ruby color and a Cabernet Sauvignon being a darker violet color. Wines which are made from grapes grown during a hot summer and dry fall will show a darker color than those wines made during a cool summer and wet fall.

The final test is to spin the wine slowly around coating the bowl of the glass and sample its aroma before tasting it.

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