Tag: choose wine

Choose wine like an expert

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There is no doubt that having knowledge of wine has become an indispensable requirement in any type of social gathering. From intimate dinners in restaurants to family gatherings around the table, we have all felt the social pressure to know how to choose the right wine for the occasion. Faced with this situation, many people are forced to simulate their wisdom in this matter; Especially when we face the menu list in a restaurant.

Therefore Uvinum want to give you valuable advice on choosing wine as an expert: choose the most economical bottle of the menu. It is not a cheap attitude, but a suggestion endorsed by industry professionals such as food critic Jay Rainer, or authors Madeline Puckett and Justin Hammack.

Why opt for the cheapest option? These experts provide the following arguments to support their suggestion:

  1. Do not fall into snobbery

The high prices of some bottles are only a consequence of snobbery. They are denominations of origin and the varieties that have gained fame, reason why the demand increases and their prices increase. However, these appellations of origin or grapes are usually neither the most exciting nor the most innovative. By contrast, wines from lesser-known regions have a great potential yet to be discovered.

       2. Think global, consume local

This also happens with foreign products, to which we usually attribute a certain prestige for the simple fact of being from another country. The costs of transport and distribution tend to increase the prices of these wines, which we usually attribute to the quality of the product. For their part, local wines are usually the most economical options, and their quality is usually similar or even higher than the foreign ones.

       3. Accept recommendations

Finally, it is always advisable to be recommended a wine by a good sommelier. This way you can discover wines that you have never heard of before. In case you do not trust the recommendation of the sommelier or waiter of the place or restaurant, you can always look for information on specialized websites like Uvinum before ordering a bottle.

 TAGS:Farnese Sangiovese Terre di Chieti 2015Farnese Sangiovese Terre di Chieti 2015

Farnese Sangiovese Terre di Chieti 2015

 

 

 TAGS:Farnese Montepulciano D'Abruzzo 2015Farnese Montepulciano D’Abruzzo 2015

Farnese Montepulciano D’Abruzzo 2015

How to choose a good wine

Elegir vinoImportant things to know when choosing a wine are: first of all considering that ?more expensive? doesn?t always mean ?the best? and that the price of each bottle may refer to the winemaking process and is not a quality indicator.A bottle of wine is priced depending on several relevant factors such as:

  • The greater or lesser degree of care for grapes in the vineyard
  • Whether the wine has been aged or not in the bottle
  • How long the wine was stored in the warehouse
  • Costs of materials, such as labels, corks, technology, bottles, etc.

Ultimately, a younger wine is different but not worse than a reserve one.

When it comes to wine aromas and flavours, there are no special recipes: as wine tasting is a sensorial experience, it is a very subjective matter. However we can say that white wine should have a strong acidity, watering down in your mouth at least 3 times after taking the first sip, and should also have a fruity taste and refresh the palate. About red wines , a high acidity level is not required, with the exception of Italian wines, which are well-known for this peculiarity. Moreover these bottles should not have a strong astringency level that leaves the mouth completely dry as this would indicate that the wine, in the case of reserve, is not yet ready for drinking; this feature blunts after the wine spends some years in the bottle for aging. In any case, wines should not have a moldy or rancid aroma, except in case they were produced to be drunk young.

In the case of a great wine, we?ll find that the glass reflects at least one aspect of each processing stage, an herbaceous touch by the vineyard, a fruit-like taste by the grape, a floral bouquet by the fermentation, and a vanillin or tobacco aroma which is typical of wood. However, beyond the recipe, its purpose must always be to delight those who taste it, so that they can?t resist to drink it again and again in future times.

Another unclear question is about wine serving temperature; although it depends on your personal taste, experts recommend chilling light-bodied white wines like Sauvignon Blanc and Pinot Grigio to 10ºC and full-bodied and wood aged wines like Chardonnay or Viognier, to around 12ºC. Dessert wines and sparkling wines can be served at a temperature between 6ºC and 8ºC. Red wines serving temperature is about 12ºC for light-bodied and young wines and between 17ºC and 18ºC for full-bodied and reserve wines, although the common belief is that they must be drunk at room temperature.

Choosing a good wine

Tasting WineWhat is important to choose a wine is to know that more expensive is not always better and the price of each bottle refers to the winemaking process and is not an indicator of quality. The most relevant factors in the cost of a bottle are:
• the better or worse care of the grapes in the vineyard
• whether it has been aged in the bottle or not.
• How long the wine was stored in the warehouse.
• The price of inputs used, labels, corks, technology, bottle, etc…

Ultimately, a young wine is different, not worse, than a reserve wine.

 

As for the aroma and taste of wine concerns, there are no recipes, and sensory experience of wine tasting is very subjective. However, we can say that white wine should have a strong acidity that waters down your mouth at least 3 times after taking the first sip, as well as the fruity and fresh print on the palate. In the case of red wineshigh acidity is not sought, unless the wine comes from Italy, whose wines are recognized just by having this attribute. These bottles also should have a completely drying astringency mouth, this may indicate, if reserve or guard, that is not yet ready for drinking, because this feature is softened by years of bottle aging. In either case, wines should not be moldy or musty smelling, even less if they were created to be consumed young.
If we are facing a great wine, we find that the glass reflects at least one aspect of each stage of processing, an herbaceous note of the vineyard, a fruit of the grape aroma, a floral from fermentation, and the aroma characteristic of vanilla and wood snuff. However, beyond the recipes, your goal should always be to excite those who test it, so I cannot resist returning to it in the future.
Another doubt is the temperature that each wine should be served, and although it is a matter of taste, the experts recommend cooling white light wines as Sauvignon Blanc and Pinot Grigio at 10 ° C, while denser whites aged in wood such as Chardonnay or Viognier, should be 12 º C. Sparkling and sweet wines are consumed both at a temperature between 6 º C and 8 º C. Lighter and younger reds are served about 12 º C. Finally, dense reds reserve or guard should be opened when they are between 17 º C and 18 º C, although it is common to hear that they should be taken at room temperature.