December 8, 2015 ggtbwhadmin

When dining out one may be faced with “tasting” the wine selected before guests are served. Watch this space for hints and tips.

Wine Tasting Etiquette dictates that is only when wine is poured into the proper glass is one able time to evaluate and enjoy the wine.

Evaluating wine involves four basic steps – looking, swirling, smelling, and tasting.

Wine Tasting Etiquette – Look: Holding the wine glass up against a white background, such as a napkin or table cloth, to judge its colour and clarity.

Wine Tasting Etiquette – Look: Red wines should range in colour from deep purple to brick red.

Wine Tasting Etiquette – Look: White wines should range from lemon gold to golden amber.

Wine Tasting Etiquette – Swirl. Swirl the wine wholesale jerseys in your glass to aerate it.

Wine Tasting Etiquette – Smell. Put your nose in the glass and take a deep breath.

Wine Tasting Etiquette – Smell. Older wines should have subtler aromas than younger ones which Student tend to be sharper.

Wine Tasting Etiquette – Taste. To taste the wine, fill your mouth about half full and subtly swish the wine around.

Wine Knowhow – Cabernet Sauvignon is a cheap jerseys full, rich red wine that goes well with richer foods such as red meats, game and tomato-based pasta sauces.

Wine Knowhow – Pinot Noir For has red fruit aromas – cherry, raspberry, strawberry even currant. Great with hearty dishes.

Wine Knowhow – Merlot is one of the lighter reds with fewer tannins. Fruity and smooth. Pair with spicy foods.

Wine Knowhow – Zinfandel is a strong red – blackberry and pepper. Serve with BBQ pork rib or roast leg of lamb.

Wine Knowhow – Syrah is one of the biggest reds – olive and sweet tobacco notes. Serve with grilled or smoked meats.

Wine Knowhow – The much maligned Chardonnay has an elegant white with a nice buttery taste. Serve with chicken and creamy sauces;

Wine Knowhow – Sauvignon Blanc is a crisp white, great for sipping on summer days. Great with fish.

Wine Knowhow – Riesling is a sweeter white — the Germans make the best but keep it for themselves. Californians are also good.


The invitation says “Bring a Bottle”, but where do you start.

Wine can be a complex and intimidating subject to the uninitiated, but don’t worry: we’re here to assist with some basic guidelines;

Remember price isn’t necessarily an indication of quality. There are some marvellous wines in the lower price range giving excellent value for money.

So here are our Four Simple Steps to Choosing a Great Wine!


Choosing Wine To Suit The Meal

When choosing wine to enjoy with food, all you need are a few simple rules.

Firstly, pair light wines with lighter foods like fish, chicken and creamy sauces, and select a fuller-bodied wine with heavier foods, such as beef, game and tomato-based sauces.

Simplified: white wines with fish and chicken and some pork, and reds with beef and game. But experience will show that a lighter bodied red 2ヶ月くらい使われると多くの方が育毛の効果を感じることができるでしょう pairs very well with fish and chicken.

If you are dining on spicy foods try something sweeter – maybe a Sauvignon Blanc, Riesling or Pinot Grigio.

If you want a red wine just to enjoy on its own try Pinot Noir or Cabernets. Whilst if white is your preference try a Sauvignon Blanc.


Choosing a Wine Region

Soil conditions in the vineyards affect the taste of grapes, a wine’s country of origin determines its flavour. People often state a preference for one country’s wine over another. It’s not -usually – snobbery, its taste.

When it comes to picking a wine region the following guide will come in useful.

Old-world wines versus new-world wines?

France, Italy and Germany have produced wines cheap jerseys for centuries. So winemakers there have perfected their processes.

That said South America and South Africa and many other new-world producers such as the United States and Australia, make some excellent wines.

A few pointers for your travels – courtesy of AM, wine blogger.

  • Look for American wines from Oregon and California’s Napa and Sonoma counties
  • France’s Bordeaux, Burgundy, and champagne regions produce some of the best wines in the world
  • Italy’s best come from Tuscany — look for Chianti in particular
  • Your best bet for a good Australian wine is a Shiraz


Choosing a Variety

The word Varietal describes a wine made from a single grape variety, and the varietal tells you a lot about what’s in the bottle.

A quick glossary – courtesy of AM, wine blogger.

  • Cabernet Sauvignon is a full, rich red wine that goes well with heavier foods such as red meats, game and tomato-based pasta sauces
  • Pinot Noir is usually softer than Cabernets, with similar characteristics
  • Merlot is one of the lighter reds, and it’s very popular
  • Zinfandel is a strong red that’s a Californian specialty
  • Syrah is one of the biggest reds, and the best are French and Australian
  • Chardonnay is an elegant white with a nice buttery taste, and pairs well with chicken and creamy pasta sauces
  • Sauvignon Blanc is a crisp white, great for sipping on summer days and pairing with fish;
  • Riesling is a sweeter white — the Germans make the best but as they keep it for their home market look for a Californian.

But remember, not all wines are made from a single grape varietal. Look for, and try blends such as Cabernet-Merlot and Rioja is Gingerbread a blend of wholesale mlb jerseys the Tempranillo grape with other Spanish varieties.


Choosing a Vintage

A wine’s Vintage simply describes the year in which the wine was produced. Weather conditions affect the grape qualities, thus producing differing nuances in the wines produced. Ergo, some vintages are better than others.

Despite popular belief, the age of a wine is not the most important factor. Some wines certainly do improve with age, but not all. Many commercially available wines may deteriorate if you cellar them for too long.

Most red wines improve with a bit of age. Wineries usually release their reds after they have aged for two years.

Whilst whites and sparkling wines don’t need aging. They’re ready to drink right away and can worsen if stored too long.