Sometimes this happens.
Saturday, October 07, 2006
Sunday, October 01, 2006
Date 101: the don't tell wine joke (seriousness grade: C)
"Women are like fine wine. They all start out fresh, fruity and intoxicating to the mind and then turn full-bodied with age until they go all sour and vinegary and give you a headache."
Friday, September 29, 2006
WINE TASTING TIPS (seriousness grade: A)
Wine tasting is not the same thing as wine drinking. Quaffing a glass of wine with dinner, you might not be as attentive with the five senses as you should be when doing a serious tasting. Four senses should be honed: sight, smell, touch, and taste.
Sight. Look at the wine, in daylight if possible. (Another difference between the way we often experience wine in a more informal setting, often with dimmed lighting.) Tilt the wine in the glass and look at it against a white background. What do you see? Is the wine clear or cloudy? The color will vary according to what wine it is. Red wines vary greatly in color — a Merlot, for example, will usually be an intense ruby red while a Cabernet Sauvignon will be a darker, deeper red. As a red wine ages, you will see hints of reddish-brown around the edges. Regarding white wines, they become more golden as they age.
Smell. To determine the aroma, swirl the wine vigorously in the glass. As the wine coats the sides of the glass, it releases its bouquet. The aromas can be quite different depending on how far into the glass your nose goes. At the top of the glass, they are more floral and fruity; deeper in the glass, they are richer. Try to detect the full range of scents from berry to floral to spicy to woody ... and so on. Consider intensity and appeal.
Touch. This does not mean you dip your finger into your wine glass! When tasting wines, the touch is the feel of the wine on your tongue. Is it soft or brisk? Does it have a refreshing zing around the edges of your tongue? Or is it flat and flabby? Tannins will feel sort of prickly on your tongue. Younger red wines are usually more tannic. The ideal touch is a mellow softness -- a velvety feeling in your mouth.
Taste. This is the final step and should be taken only after you've used your other senses. When tasting a wine, take a small amount in your mouth, swirl it around lightly so all your tastebuds are exposed, then keep it there for a brief period. Does the wine taste the same as its aroma? Is it sweet, acidic, crisp? Is it light or full-bodied? At this point you can either spit it out (especially if you are tasting several wines) or simply drink it, but be sure to experience the aftertaste (the finish). At this point, you only have to wonder what is the memory of the wine on your palate.
Sight. Look at the wine, in daylight if possible. (Another difference between the way we often experience wine in a more informal setting, often with dimmed lighting.) Tilt the wine in the glass and look at it against a white background. What do you see? Is the wine clear or cloudy? The color will vary according to what wine it is. Red wines vary greatly in color — a Merlot, for example, will usually be an intense ruby red while a Cabernet Sauvignon will be a darker, deeper red. As a red wine ages, you will see hints of reddish-brown around the edges. Regarding white wines, they become more golden as they age.
Smell. To determine the aroma, swirl the wine vigorously in the glass. As the wine coats the sides of the glass, it releases its bouquet. The aromas can be quite different depending on how far into the glass your nose goes. At the top of the glass, they are more floral and fruity; deeper in the glass, they are richer. Try to detect the full range of scents from berry to floral to spicy to woody ... and so on. Consider intensity and appeal.
Touch. This does not mean you dip your finger into your wine glass! When tasting wines, the touch is the feel of the wine on your tongue. Is it soft or brisk? Does it have a refreshing zing around the edges of your tongue? Or is it flat and flabby? Tannins will feel sort of prickly on your tongue. Younger red wines are usually more tannic. The ideal touch is a mellow softness -- a velvety feeling in your mouth.
Taste. This is the final step and should be taken only after you've used your other senses. When tasting a wine, take a small amount in your mouth, swirl it around lightly so all your tastebuds are exposed, then keep it there for a brief period. Does the wine taste the same as its aroma? Is it sweet, acidic, crisp? Is it light or full-bodied? At this point you can either spit it out (especially if you are tasting several wines) or simply drink it, but be sure to experience the aftertaste (the finish). At this point, you only have to wonder what is the memory of the wine on your palate.
Thursday, September 28, 2006
Wine tasting 101 : Not too Classy... (Seriousness grade : D)
Here an example of what not to do in a wine tasting...
Subscribe to:
Posts (Atom)