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How can I learn to appreciate wine

Author: Patricia , Last Modified, 2017-05-08

Category: food Keywords: How-can-I-learn-to-appreciate-wine

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How can I learn to appreciate wine

How can I learn to appreciate wine?

Learn a little bit about the basic wine varietals and food pairing and you will appreciate your wine more.

Wine is defined as an alcoholic beverage made from grapes. In general grapes are fermented without the addition of sugars, acids, enzymes, water, or other nutrients.

Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide.

What makes wine unique in style?

Different varieties of grapes and strains of yeasts produce different styles of wine. These variations result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the terroir, and the production process.

Some wine suggestions from my wine ebook

Can any wine be named Champagne?

Many countries enact legal appellations intended to define styles and qualities of wine. Thus, the term Champagne is a protected term. Wine naming protections typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production.

So, for example wines called Champagne must comply with the rules requiring that only wine made from grapes grown in the French Champagne region can legitimately be labelled Champagne. Other similar sparkling wines must be called something else.

What are some popular wine varieties?

Wines not made from grapes include rice wine and fruit wines such as plum, cherry, pomegranate, and elderberry.

Among the most popular wines that you are likely to encounter include:

Cabernet Sauvignon. Red.
Merlot. Red. ...
Airén. White. ...
Tempranillo. Red. ...
Chardonnay. White. ...
Syrah. Red. ...
Garnacha. Red. ...
Sauvignon Blanc. White.

There are many more of course but getting familiar with the basic wine varietals will serve you and your guests well.

What is a wine snob?

There is a lot of so-called snobbery associated with wine, yet the drink itself is very common and in countries like France it is served with most meals.

Like anything food and drink it is always enjoyed more with a little knowledge. Knowing how to pick and drink wine is the subject of many books but the basics are as easy as making a cup of tea.

To appreciate your wine, you should probably learn which wines pair well with which foods. For example, light fresh acidic wines might pair well with sea food like shellfish. Deep red tanning rich wines like Bordeaux might suit dark game like pheasant or duck and or venison.

In truth the only rule is to enjoy what you are eating and drinking. But like any form of entertainment, it does help to have enough knowledge to at least make sensible serving suggestions to your guests. Of course, most people will know what they like and if the wine is moderately good, they will enjoy your suggestions, especially if you are preparing food for their enjoyment.

Common Wine Varietals

The table below contains some of the most useful information you need to know about the basic wine varietals:

Wine Name	Type	Style	Acidity	Tannin	Alcohol	Sweetness	Food Pairing
Cabernet Sauvignon	Red	dark fruit flavors of blackcurrant (cassis), black cherry, blackberry with notes of green bell pepper, spice, tobacco, wood, and vanilla	Medium well balanced	high in tannins	over 13.5%	Low	red meat entrée, portobello mushrooms and certain cheeses.
Merlot	Red	a soft, fruity, smooth wine	medium	medium	13%-14%	Almost none	grilled or roast beef and filet mignon, blue cheese, chicken , lamb.
Airén	White	Tart and Bright Spanish grape	not very acidic	Low	8%-12%	Dry	Rich seafood dishes
Tempranillo	Red	Tempranillo is primarily used as a base wine for the world renowned Rioja blends, providing a real backbone with its high alcohol levels.	Medium to High	contains a ton of tannins	13%-15%	Dry	Lasagna, pizza and dishes with tomato-based sauces.
Chardonnay	White	Chardonnay is a dry, medium- to full-bodied wine with moderate acidity and alcohol.	It has lesser acidity than many white wines.	some white wines such as chardonnay can be higher in tannins.	13.5%-14.5%	Off Dry	Seafood, chicken, grilled and roasted salmon.
Syrah	Red	bold and full-bodied, with aromatic notes of smoke, black fruit and pepper spice.	high level of acidity	high-tannin wine.	13%-14.5%	Occasionally entry-level Shiraz may have a touch of residual sugar (RS).	Barbecue spareribs, braised beef, aged hard cheeses like Gouda. chicken, barbecued and braised. Duck, grilled meats and vegetables, hamburgers, roast leg of lamb.
Garnacha	Red	Garnacha in Spain, Grenache Noir in France, and Cannonau in Italy, Grenache is a dark-skinned red wine grape variety.	medium acidity	medium tannins	13.5%-16%	Garnacha is made in a variety of styles, including dry, semi-sweet, and sweet wine.	Poultry or pork, salmon, trout or barbecue.
Sauvignon Blanc	White	A green-skinned grape variety that originates from the Bordeaux region	high in acidity	Sauvignon Blanc with no skin contact could have one-tenth the amount of tannins of a red made from Cabernet.	12.5%-14%	Dry or sweet.	Light seafood dishes, crisp vegtables. green vegetables, sauces with citrus notes, Brussel sprouts, asparagus, cucumbers, and broccoli.

How do I know if wine is gone off?

If your wine smells like vinegar it is probably gone off. Once opened a bottle of wine can last for up to three days, after which the air will almost certainly have turned the wine to vinegar.

Sometime older open wine can be reused in cooking to flavour red meats or make gravy.

For drinking I would always suggest that you read the label and consume your wine within a day or two.

Should I decanter wine before serving?

When wine is poured most people will swill the wine in the glass. This lets the air at the wine and the flavour starts to come out. Red wine is best served just slightly below room temperature and is best if the air gets at it.

Rather than risk a red wine stain on your new rug you might opt for a wine decanter instead. This will let your wine breathe, release the flavour, and remove any need for swilling wine in your glass!

Sommeliers pour wine so that it mixes with the air, drawing air into the wine glass. So again, pouring the wine correctly, fast and high, will create bubbles and the air bubbles will release the flavour of the wine.

Should White Wines be served cold?

As a rule, if it's white and light it is probably best served slightly chilled. Some heavy dessert wines like Sauterne are best served closer to room temperature in my humble opinion. Thick sweet white and yellow wines will bring out the flavour of a desert or light meats like charcuterie served with fruit.

How long have people been drinking wine?

Wine has been produced for thousands of years. The earliest known traces of wine are from China 7000 BC, Georgia 6000 BC, Iran circa 5000 BC, and Sicily circa 4000 BC.

The earliest known winery is the 6,100-year-old Areni-1 winery in Armenia. Wine reached the Balkans by 4500 BC and was consumed and celebrated in ancient Greece, Thrace, and Rome. Throughout history, wine has been consumed for its intoxicating effects.

What Role does wine play in religion?

Wine has long played an important role in religion. Red wine was associated with blood by the ancient Egyptians and was used by both the Greek cult of Dionysus and the Romans in their Bacchanalia.

Judaism also incorporates it in the Kiddush and Christianity in the Eucharist.

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