Wine Tasting @ Home

Enjoying Your Wine

WINE BASICS
A Brief History of Wine:Wine is first thought to have made its appearance around 3000 BC. As few as 3 decades ago, most wine in Ontario was made from Concord grapes. Modern wine uses mainly varietals developed in Europe (some examples):
- Cabernet Sauvignon
- Chardonnay
- Chenin Blanc
- Gamay
- Gewurztraminer
- Grenache
- Merlot
- Pinot Noir
- Riesling
- Sauvignon Blanc
- Syrah (Shiraz)

The Process (Overview):
Grapes are grown in vineyards in various locations (the “terrioir”). Ecological conditions determine how the (varietal) grape (and thus the wine) tastes:
- Soil
- Sun
- Rain
- Temperature
- Altitude

Grapes are harvested and crushed immediately. The BRIX or Sugar is tested for at this point. (Note that ice wine grapes are harvested only after the temperature has dropped to –10 degrees Celsius for at least 4 hours (usually around 4AM)). The resulting “must” is placed into a primary fermentation vessel with skins and seeds and miscellaneous vineyard debris. White wine has the skins and seeds removed from the must very soon to prevent red pigmentation from being a part of the wine. The skin has most of the pigmentation. The skin also has the most tannin. The must is transferred to secondary fermentation tanks to finish fermentation. The BRIX or Sugar is tested for at this point again to determine the alcohol generated by the process which is dependant on the starting value measured when the must is first created. Generally commercial wines are then treated with a sulphite preservative for shelf life and filtered for looks.

Health Aspects:
Dr Serge Renaud, a nutritionist from Lyons, found a low rate of coronary heart disease in the south of France. He found that tannins can disperse fat-derived cholesterol. More tannin is found in red wine thus red wine is better for you. There are reports are that moderate consumption of red wine helps to reduce the occurrence of prostate cancer in men.

Conclusion: Drink a glass of red wine a day…

WINE TASTING

Wine Tasting Elements:
The main attributes to wine are:
- Dryness/sweetness
- Acidity
- Tannin
- Oak
- Fruit

The Tasting Procedure:
Tasting wine uses multiple senses:
- Sight
- Smell (main sense used)
- Taste

For tasting only...
Pour just a third of a glass of wine into a wine glass.
First, hold it up to a light source
- Is it clear or cloudy?
- Does it contain sediment?
Tilt the glass of red wine away against a white background
- Older red wines fade at the rim
- Red wines become brownish or tawny
Swirl the glass gently (may do this on a flat surface) to activate the aromatic compounds
Place your nose into the glass with the head slightly down and the glass at a 45° angle
Inhale gently for 3-4 seconds
- Scents may change during this process
- The sense of smell is quickly neutralized so only use 2-3 sniffs
Take a small sip and roll it all around your mouth to entice all the receptors: tip (sweetness); further back (saltiness), sides (sourness or acidity), back (bitterness)…
- To maximize the flavour, take in a little air through pursed lips but do not dribble
Breathe out through the nose for a more intense sensation!
Think about your experience and what the wine is telling you. Do you like it or not?

Note: Tasting many samples will dilute your senses, as will swallowing the samples, but what the heck, wine is to be consumed and enjoyed!!!

STORING & AGING WINE
Place your wine in a cool, dark place if you can. Keep the bottles to a horizontal position. This will keep the wine in contact with the cork to keep it moist and maintain a good seal. If you do not have a wine cellar or wine rack, just turn the case on its side (if the case is in good condition and the bottles will not spill out).

What is the best way to store my wine?
The environment that wines are stored in can dramatically affect the quality of the bottled wines. In fact, proper storage conditions are very important in ensuring that your wine is at its peak quality when consumed. Thus, storage should be considered the last unwritten step in the winemaking process.

Some wines are more susceptible to poor storage conditions. Generally, white wines – particularly off-dry wines and champagne – are considered to be frailer than red wines. Grape variety can also make a difference. For example, Cabernet Sauvignon wines are generally more resilient than Pinot Noirs. However, no matter what the wine, it always pays to minimize the risks associated with bottle storage. This will maximize your enjoyment!

Allow for the aging of your finished wine in the proper environment. This will help to preserve the finer qualities of your wine and will pay big dividends in ensuring that you will have the best wine possible to enjoy with family and friends.

Four Main Storage Considerations:
Temperature - Constant temperature is the major consideration. Temperature fluctuations will cause the wine inside the bottle to expand and contract. Temperature swings will eventually ruin bottled wine – the more the swings, the wider the swings, or the faster the swings, the more the wine will deteriorate. The ideal cellar temperature is between 45 to 55°F (7 to 13 °C). At lower temperatures, maturation is slowed, though more complexity will develop in the wine. Wine could be safely stored to within a few degrees above freezing, but it would take decades to develop. On the other hand, wines can be stored at up to 68°F (20°C), where they will mature quite rapidly. Higher temperatures will quickly cause the wine to deteriorate.

Light - Sunlight and ultraviolet light (i.e.: fluorescent lamps) are as bad for wine as excessive heat; however, this problem is usually easier to overcome – turn off the light!! Though most wines are protected to some degree by the coloured (green) glass bottles, place your wines in areas away from direct light or cover them with a blanket.

Humidity - Some level of humidity is beneficial for long-term storage of wine. This ensures that the exposed end of the cork does not dry out and thus allow oxygen into the bottle to ruin the wine. Be aware that air conditioners actually take moisture out of the air (dehumidification). Ideally, the relative humidity (RH) should be between 60 to 75% RH. Humidity higher than 75% RH will encourage mould growth in your storage area (not to mention label deterioration!).

Movement - Wine does not take well to constant movement or vibration (particularly if there is sediment present), thus a secure storage space is necessary. Don't put your bottles next to the washing machine, or in a storage area where they will have to be moved often to reach other items. Secure storage also means storing bottles horizontally, allowing constant contact of the wine with the cork, preventing the cork from drying out and letting air in. If possible, keep the labels facing up so that you can see the label without moving or rotating the bottle.

How long should I age my wine before consuming it?
It's tempting to start consuming your wine right after bottling as many people do. In fact, there are many wines that can be consumed right after bottling and be everything you want them to be. However, if you really want to maximize your wine's potential, a little time left alone in the bottle can make quite a difference. Perhaps putting a few bottles away for aging in another area will demonstrate the idea without depriving you of your current wine.

With age, most red wines, which begin life with obvious fruity aromas and some degree of astringency ('bite'), will develop softer, gentler, more complex, aromas and flavours. The wines become richer as the fruit mellows and the astringent tannins relax and contribute to the body and character. Many white wines may also benefit with age. White wines intended for aging might display exceedingly high acid levels which will soften over time, uncovering wonderful textures and flavours.

Different factors will exert various influences on the rate of aging and may contribute to a better aging potential. Components of wines differ by both variety and blends, and thus wines will react differently to aging. Some wines may require longer aging periods than others before they are at their peak.
WIP - still to come

Four Key Factors Influencing Aging:
Storage Conditions – This is the most important factor in aging. This is discussed above in more detail.

Cork Quality - The longer and less porous the cork, the better the oxygen barrier, thus extending aging potential. Most vint-on-premises operations use high-grade quality corks made from real cork – #9 Long, Agglomerated.

Ullage - This is the amount of headspace (space between the bottom of the cork and the top of the wine) in the bottle. Leaving about 15mm (0.6 inch) is considered to be optimum.

Sulphite Level - Higher concentrations of sulphite protect wine from oxidation. Commercial wineries generally use more of this as a preservative. However, some people are sensitive to the presence of sulphites. If this is your case, ask about performing an Reverse Osmosis (RO) Rinse of the bottles to reduce excessive amounts of sulphites.

At what temperature should I serve my wine?
Serving temperature is a major consideration in the enjoyment of your wine; however, many people serve wine at inappropriate temperatures. Red wine is often served too warm while white wine is often served too cold.

Red wine served too warm will lose its aromatics very quickly – it will have less smell/aromas and may taste flat.

White wine served too cold will not “open up” and release its aromas - this inhibits its characteristics and nuances and will numb your palate.

The typical North American “room temperature” is not a correct “cellar temperature”. So how does one know if the wine is at the correct temperature? A good rule of thumb for red wine is if the bottle feels very cool but not cold. Similarly, for whites, the bottle should not be too cold to hold. The following chart is a good guideline:
WIP - still to come

What should I do with my empty wine bottles?
The best way to ensure that you bottle another great batch of your wine is to immediately rinse your wine bottles with a little tap water (warm or cold) once or twice. Let the bottles drain dry upside down for 10-15 minutes. Place the bottles in your wine box (case) upside down to keep things from falling into the bottle. Consider placing a paper towel or two in the bottom of the box to absorb any moisture.

REMEMBER: Take the Time to Enjoy Your Wine!

Copyright 2006 Bryan Webb - Use freely with credit