This is aimed at wine lovers, that is, at oenophiles, or simply for all those who are interested in the subject and want to increase their culture. Now, if you are one of those who already know about the subject, and also you feel motivated, the question may arise: What do I need to become a true expert? Luckily, that question will be answered throughout the article. Luckily, you do not need to have a cellar in the basement or be an oenologist to appreciate when a wine is good. With a few bottles and a notebook within reach, the road begins.
Here are the four fundamental steps you should keep in mind when drinking it. Even if you do not know much about wines, you probably know that there is a certain way to drink it. This can be taken in any way, but making the most of its aroma and flavor, and thus a legitimate art is formed. These are the basic concepts in four steps: Look at it. Examine the color For the older ones, in the case of white, it will have a darker tone and if it is red, it will be clearer, by general concepts. According to the aging process, its color varies. For example, if a wine is aged in oak barrels, it will have a more golden hue. Spin it. Cover the sides of the glass with the wine by turning it gently.
Helping you to truly taste what is in front of you. Smell it. You can detect typical tropical or critical odors, such as lime and lemon, if the wine is white. You can even detect oak, vanilla and watermelon. In general, the most critical and sour wines are produced in the coldest places. Aromas of plum or berries, for red wines. Normally cold places produce this type of wine, strawberry or cherry aromas. While, in the warmer places, these have a deeper smell, such as plum or blackberry. Although with important trends, are the aromas of coffee, smoke and chocolate.
Drink a sip Only one sip will be enough for the perfect combination of aroma and flavor. When you sip it, just ask yourself if you like it or not. Then you can go to why. Experts and experts on the subject, use the term “tannin” a lot. This term is used when the texture of the wine is dry. When tasting a very dry wine, you get relatively an idea of what this word can mean. Tannins occur naturally in grapes and add a bitterness, astringency and complexity to the taste of a wine.This works for all red wines.
The climate and the type of soil where it was grown, the topography and what other plants were grown in the area. This greatly influences the grapes. After all, some wines, the Americans, are bottled by grape, but others, Europeans, are bottled only by region. The terroir is what makes a wine is, well, himself. An influential factor in tasting a good wine is given by knowing the correct temperatures.
Each type of wine should be served at a slightly different temperature so that its best flavor comes out. Before inviting friends home for the wine festival, this is what you should know. Red wine should be served at room temperature, or at around 20 to 25 degrees Celsius rosé or rosé wines should be served slightly chilled, at around 7 to 13 degrees Celsius, white wine and sparkling wine should be kept in the refrigerator underneath of 5 degrees Celsius. After that wonderful tasting party, be sure to drink the light wines, about 11% alcohol, 3 days after opening them.
Use the indicated cup. There is a certain size and cup shape to taste the aroma to the maximum of each type of wine. To do justice to the wine, you have to serve it in the right cup. A standard glass of wine will serve most red wines. A slightly narrower and taller bowl is used for a Cabernet Sauvignon. Be sure to only serve 35 to 60 ml of a Pinot Noir. Another example is the Chardonnay, this one needs a wider edge, although for white wines, the standard glasses are also good. El Madeira needs a large long-stemmed glass, port is served in a flute glass and sherry in a Martini-style glass.
Now it is important to know how to hold the cup. If you hold the cup wrong, of course you’re not a wine connoisseur. To become an expert in wines you should also know that the glass is held by the stem, so you can drink the wine in a drink, as if you dedicate yourself to it. Now, the heat of the hands can heat the bowl of the cup, therefore, this must be taken into account, especially for white wines that are cold. The heat can modify the taste of this.
The wine is rotated around the bowl, with the doll, not with the arm. The flavor of the profile of the wine will be impregnated around the bowl of the glass, and displaying its smell for consequent. When you can describe what you are tasting and recognize what happens on the palate with the taste of a wine, then we can consider ourselves wine connoisseurs, because that is what it is about. Generally there are five categories or classifications to recognize the aroma of a wine.
Includes any type of fruit, as well as jam. Mineral.
stones, dirt, gasoline. Dairy and nuts: Almonds, cookies, cream, toast, nuts. Sweet and wooden: Honey, vanilla, caramel, chocolate, dulce de leche, amaretto, cedar. Spicy and salty: tobacco, smoke, pepper, coffee, cinnamon Try a variety of wines is always a good start to this long road. According to experts, when you are taking first steps in tasting, you can start with a subtle taste, like a white wine and not be stranded, especially. We must seek diversification, not stay or marry only the best known wines.
Passes to the rosé wines and begins to venture into the red wines with firm step. Even if you do not like them, now you know if you like them or not. In addition to being variable, you have to change years and brands. Try the same wine from different producers. The palate also influences when tasting a wine, as each wine is unique and authentic.
The most basic are for its sweetness and its age. In the first, it differs between dry (0 to 4 g of sugar per liter), semi-dry (5 to 12 g / l), semi-sweet (13 to 45 g / l) and sweet (more than 45 g / l). The second one is explained taking into account a fallacy of the most popular today: “The wine, the older, the better”. Every rule has its exception, since there are very young wines with extreme quality and others very old that are undrinkable.
Young (also known as the year or new): if it was obtained in the same campaign as the one indicated by the labeling. Semicrianza: when they have spent a short time in wooden containers. In this case, the exact time must be indicated. They are also colloquially called “oak.” Aging: 2 years of aging have passed, in which at least 6 months have been in barrel. Reserve: in the case of whites and rosés, the conditions will be as in the case of aging. If they are red, they must have been aged for 3 years, of which 12 months have been in barrel.
these wines must have a 4-year aging, with six months in oak in the case of whites and rosés. The reds will spend 5 years of aging and a minimum of 18 months in barrel. Keep in mind that these indications may vary slightly depending on the restrictions of the Designation of Origin. But what are the Denominations of Origin? A DO is the name locality or place determined that is recognized by the administrative institutions to designate the wines elaborated in that region and that they are with autochthonous grapes, and the quality and characteristics are owed, fundamentally, to the geographic means.
The management of said DO is maintained by the Regulatory Board of each one. In this subject of wine you have to become more and more audacious every day, therefore, if you have already learned the taste of a Pinot gris, you know the difference between a good Merlot and a good Cabernet. But there are many more things involved. You already have primary and basic concepts, now it only remains to put them into practice. These are some that you can and have to try: Syra or shiraz, Malbec, Durif, Monastrell, Touriga Nacional, Cabernet Sauvignon and Petit verdot.