Wine tasting is simply a process applied to distinguish the taste of fine wines. One must be able to note the differences between different types of wines and for expert tasters, also the differences between the vintages of the same class of wine. Sometimes the tasting is called wine de gustation. The most important part of any tasting is the 'what and How'. The what, refers to what you're looking for, the brand and type. While the how determines origin and fermentation process.
The first thing to do in any wine tasting is to look. Always start by pouring the wine into a clean clear glass, then taking a few minutes to look at the color. You should know that the color for white wine is not white, but actually yellow, green, or brown. On the other hand Red wines are normally a pale red or dark brown color. Red wine taste better with age, while white wine stale with age.
The next step is the smell. A good whiff will give you an impression of what to expect from the wine when you taste it. Please take note of the aroma, is it fresh or foul? And again does it smell like wine. Take time to think about the smell before tasting it.
The first step in tasting is to take a small sip. The small sip allows our mouth to get a quick preview and some expectations. Only after the sip approval do we take in a mouth full and swish. Swishing gives a better full taste of the flavor of the wine. It is normally during swishing, that you discover if the wine is bitter, salty or sweet. Severe cold do affect your taste bud and tasting under the influence of one will make the taste appear different.
The last step is to decide if you want to spit or swallow the wine. Personally, I swallow the wine considering all the efforts. If this is the only wine or one of two or three you will sample at the event, swallowing is definitely an appropriate option. But on the other hand, if you are at a winery and going through 5 or 6 wines, spitting is usually your best option.
Otherwise, every wine is going to start tasting funny because of all the different brands and you might end up drunk as well. Remember when you drink different types of alcohol like mixing vodka and rum, you get drunk faster, same theory applies here.
Tasting will also reveal other pertinent nuances about the wine. You should be able to tell if the flavor is derived from the aging barrel or oak chips. You also can tell about the sweetness or bitterness.
Wine tasters do follow some general guidelines and rules that judge how great a wine is. It is these techniques that can help you bring the most out of your wine, providing you follow them and know how to bring out the taste.
After all, the real test is did you like it. Tasting wine requires some protocols as listed above, but the most important part is for you to enjoy yourself.
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Wednesday, November 7, 2007
A Look At Ice Wine
Ice Wine: Unique And Distinctive Wine
From a highly generalized standpoint, pairing wines with food goes something like this: Ice wines are typically paired with seafood, chicken, turkey, Chinese food, and on occasion, pork. When serving or consuming beef, roasts, filet mignon, lamb, duck, veal, or pastas, red wines are the standard. More important than pairing wine with food, however, is paring types of wine with the consumer. If ice wine is not enjoyable to you, then you certainly won't order it to compliment your sautéed scallops. Choose instead a type of wine that suits your individual tastes.
When investigating types of wine, there are a few stand-outs within our two categories. When seeking ice wine, some common choices are chardonnay, white zinfandel, sauvignon Blanc, and Johannesburg Riesling. The majority of these types of wine are bottled in California, as the conditions of the state are impeccable for growing and harvesting wine grapes. These types of wine range from the very dry to sweet and unlike reds are typically not aged in wood barrels. This preserves their freshness and unique flavor of these types of wine.
How to Determine Ice Wine:
For bold, daring wine consumers, we have the red wines. Of these types of wine, many are bottled in California as well. A typically dry and more acidic option, red wines are typically aged in wood in order to achieve their bold, deep flavor. Types of wine to look out for include cabernet sauvignon, merlot, pinot noir, zinfandel and petit syrah. The color of these types of wine may vary from a blush to a deep burgundy. The color of red wine is from the skins of the grape, not from the juice.
Although types of wine vary greatly, and you are certain to find one that suits your palette, do not hesitate to broaden your horizon of wine consumption. The types of wine available to the public are certainly worth investigating and most importantly, enjoying. Wine that is kept, collected and protected in suitable condition will age nicely and will turn into vintage wines. However, if your wine collection is not properly cared for, well, you'll know. The quality of the wine collection will deteriorate and a wine expert will be able to tell that your wine has been ill-treated.
Considerations:
First of all, do extensive research on the many different types of wines there are in the market. Some wines are meant to be kept and stored over a long period of time, some are not. Books on wine collection should be bought and if you're at all serious about wine collection spend some time reading through them and understand the different types of wines and the way that they should be kept. If keeping and reading books on wine is not your glass of wine, you can do your research on the internet. Either way, there's a wealth of information on wine that you can find. Explore, absorb and remember.
About the Author
You can also find more info on Best Wine and California Wine Tour. Bestwinetourguide.com is a comprehensive resource to known more about wine.
From a highly generalized standpoint, pairing wines with food goes something like this: Ice wines are typically paired with seafood, chicken, turkey, Chinese food, and on occasion, pork. When serving or consuming beef, roasts, filet mignon, lamb, duck, veal, or pastas, red wines are the standard. More important than pairing wine with food, however, is paring types of wine with the consumer. If ice wine is not enjoyable to you, then you certainly won't order it to compliment your sautéed scallops. Choose instead a type of wine that suits your individual tastes.
When investigating types of wine, there are a few stand-outs within our two categories. When seeking ice wine, some common choices are chardonnay, white zinfandel, sauvignon Blanc, and Johannesburg Riesling. The majority of these types of wine are bottled in California, as the conditions of the state are impeccable for growing and harvesting wine grapes. These types of wine range from the very dry to sweet and unlike reds are typically not aged in wood barrels. This preserves their freshness and unique flavor of these types of wine.
How to Determine Ice Wine:
For bold, daring wine consumers, we have the red wines. Of these types of wine, many are bottled in California as well. A typically dry and more acidic option, red wines are typically aged in wood in order to achieve their bold, deep flavor. Types of wine to look out for include cabernet sauvignon, merlot, pinot noir, zinfandel and petit syrah. The color of these types of wine may vary from a blush to a deep burgundy. The color of red wine is from the skins of the grape, not from the juice.
Although types of wine vary greatly, and you are certain to find one that suits your palette, do not hesitate to broaden your horizon of wine consumption. The types of wine available to the public are certainly worth investigating and most importantly, enjoying. Wine that is kept, collected and protected in suitable condition will age nicely and will turn into vintage wines. However, if your wine collection is not properly cared for, well, you'll know. The quality of the wine collection will deteriorate and a wine expert will be able to tell that your wine has been ill-treated.
Considerations:
First of all, do extensive research on the many different types of wines there are in the market. Some wines are meant to be kept and stored over a long period of time, some are not. Books on wine collection should be bought and if you're at all serious about wine collection spend some time reading through them and understand the different types of wines and the way that they should be kept. If keeping and reading books on wine is not your glass of wine, you can do your research on the internet. Either way, there's a wealth of information on wine that you can find. Explore, absorb and remember.
About the Author
You can also find more info on Best Wine and California Wine Tour. Bestwinetourguide.com is a comprehensive resource to known more about wine.
Creating A Martini Masterpiece
Without a doubt, a true barometer of a bartender's skills and a person's taste is making a great Martini! Martinis have really gained immense popularity over the last decade. Everyone remembers that James Bond loved his martinis, of course they had to be "shaken, not stirred."Making a classic dry martini is almost like creating a very simple, yet very pure piece of art. So, here it is, a step by step recipe for creating the perfect dry martini.You're going to need 11/2oz of dry gin. Don't skimp on the quality, go for Beefeaters or Tanqueray.
Also, 1/2 oz of extra dry vermouth, a toothpick, pimento stuffed olives, ice from purified water, a cocktail shaker, and a martini glass.Go ahead and fill the martini glass with ice and water, this will chill the glass to perfection while you mix the drink. Pour the gin over ice in your cocktail shaker. Allow it to set for a moment while you measure your vermouth.
Go ahead and add the vermouth to your shaker along with a VERY tiny splash of olive juice. Cap off your shaker and shake very vigorously. The key is to shake it so long that your hands get super cold.Finally, empty all the water from your martini glass, and wipe away all moisture droplets.Add two olives skewered on a toothpick, and pour the mixed drink into a glass. Sip it delicately and enjoy!By the way,Shaking does have an advantage over stirring. Shaking actually "bruises" the gin and causes it to infuse with the vermouth.
Stirring, while effective, allows the spirits to separate more easily in the glass.Use Jalapeno stuffed olives instead of pimento and call it a "Martinez" instead. It adds spice to the drink on so many different levels.By the way, be sure to use an authentic martini glass.
A traditional glass with a stem will cause your martini to warm too quickly.So, there you have it, the perfect martini. Once you've enjoyed a martini that doesn't short-cut the details, it's hard to drink one that is hastily prepared. No excuses now that you've tasted the difference!Always remember to drink responsibly, and try to enjoy your martini by itself. Very few foods enhance the delicate balance of a great dry martini.
About the Author
Michael Hutchins is a noted speaker and author on entertaining at home.His online store, http://www. home-bars-and-more.com is fabulous place to shop for all your home bar needs!For delicious drink recipes, visit his blog at http:// drinkrecipesandmore.blogspot.com Check them both out now!
Also, 1/2 oz of extra dry vermouth, a toothpick, pimento stuffed olives, ice from purified water, a cocktail shaker, and a martini glass.Go ahead and fill the martini glass with ice and water, this will chill the glass to perfection while you mix the drink. Pour the gin over ice in your cocktail shaker. Allow it to set for a moment while you measure your vermouth.
Go ahead and add the vermouth to your shaker along with a VERY tiny splash of olive juice. Cap off your shaker and shake very vigorously. The key is to shake it so long that your hands get super cold.Finally, empty all the water from your martini glass, and wipe away all moisture droplets.Add two olives skewered on a toothpick, and pour the mixed drink into a glass. Sip it delicately and enjoy!By the way,Shaking does have an advantage over stirring. Shaking actually "bruises" the gin and causes it to infuse with the vermouth.
Stirring, while effective, allows the spirits to separate more easily in the glass.Use Jalapeno stuffed olives instead of pimento and call it a "Martinez" instead. It adds spice to the drink on so many different levels.By the way, be sure to use an authentic martini glass.
A traditional glass with a stem will cause your martini to warm too quickly.So, there you have it, the perfect martini. Once you've enjoyed a martini that doesn't short-cut the details, it's hard to drink one that is hastily prepared. No excuses now that you've tasted the difference!Always remember to drink responsibly, and try to enjoy your martini by itself. Very few foods enhance the delicate balance of a great dry martini.
About the Author
Michael Hutchins is a noted speaker and author on entertaining at home.His online store, http://www. home-bars-and-more.com is fabulous place to shop for all your home bar needs!For delicious drink recipes, visit his blog at http:// drinkrecipesandmore.blogspot.com Check them both out now!
How To Mix The Perfect Cocktail
While making a cocktail isn't "rocket science," one must follow some basic principles to be successful. The keys to successful "mixology"are precision, quality, and attention to detail. First and foremost, it is essential to use premium ingredients, especially the liquors.And every ingredient is important when trying to make the perfect mixed drink. Ice, for example is an important ingredient. Use freshly frozen ice, as it won't have "freezer burn" that can spoil the flavor of a mixed drink. If you are going to mix a drink that requires a blender, start with crushed ice. For drinks that call for ice cubes, make sure they are small and firm. Ice cubes must melt slowly or they will spoil the flavor of the drink by diluting it too quickly.
Most of your fruity, tropical drinks taste much better with crushed ice.When actually mixing the cocktail, there are several key tips to keep in mind. Make sure to mix the ingredients thoroughly. Depending on the ingredients in your drink, it may be more effective to shake or stir the drink. A "Black Russian,"for example, must be stirred completely because of the heavy cream and thick Kahlua. A gin and tonic doesn't require as thorough of a mixing because it is much lighter.Make sure that after blending or shaking a drink, you remove the contents immediately into the appropriate glass. Leaving the mixture in the blender or shaker too long will dilute the drink and rob it of it's flavor.
Should your drink call for a carbonated mixer, such as Champagne or club soda, it is essential to add them last. Whatever you do, don't shake a drink with carbonation. A light stirring to mix the ingredients is your best bet.Your garnishes made from fruit should be fresh fruit whenever possible. Likewise the juices you use in your cocktails. It's very important that you follow each drink recipe exactly, and make your measurements accurate. "Guesswork" has spoiled many a mixed drink!! Please don't add extra alcohol to a mixed drink,(no matter how tempted you might be), as it often spoils the flavorFinally, keep proper glassware behind your home bar. While glassware won't affect the taste of your mixed drinks, your guests will always perceive your drinks as being acceptable when served in appropriate glassware.
Hopefully these tips will help you create a mixed drink that will draw rave reviews from your guests. Remember, don't "cut corners",take your time, purchase premium ingredients, and you'll be well on your way to mixing the perfect cocktail!Feel free to reprint this article and distribute it to your favorite newsletters, ezines, and websites. Please don't erase any links, change any content, or alter the resource box.
About the Author
Michael Hutchins is a noted speaker and author on subjects related to entertaining at home. He created his online store, http://www.home-bars-and-more.com to be fun, "one-stop" shopping for all your home bar needs. It's a fabulous place to just browse around! Check it out now!
What Is A Mojito?
Not only is the Mojito one of the most popular cocktails in the world, but people love to talk about it too. It's mentioned on TV, it's in books it's doing the talk show rounds, it's all over the place. So I looked it up a few recipes to see what all the fuss was about. It's a minty drink with rum. Sounds like something I would like, so I decided it was time to try the Mojito.
Before picking a recipe to try I decided to do a little research first. Let's see, it's a Cuban cocktail that makes a great summer drink. Sounds good so far. It also says that it was Ernest Hemingway's second favorite drink besides the Daiquiri. Wow, it's got history too. And due to Barcardi's recent advertising it's enjoying a resurgence in popularity. Okay, I'm sold, now how do you make this thing.
I chose the Barcardi Mojito web site to get a recipe and was treated to short video clip of how to make one. If you get a chance be sure to check it out. I'm very impressed with these alcohol websites. They really go all out with videos, recipes and other fun things.
Hmmm, looking at the recipe it's just rum and club soda and that's easy enough but the complicated part is the fresh ingredients. You need to add mint leaves, lime juice and sugar to the glass or pitcher and then muddle them. Muddling is sort of like using a mortar and pestle but you do it in the drink glass itself. This mojito seems like a drink that I need to know what it tastes first before trying it at home.
I could go to bar and try it but instead I decided to go the liquor store and buy one of those Rose's Cocktail Mixers that I'm a big fan off. All you have to do is add one part rum and three parts Rose's Mojito Mixer and you've got a Mojito. I'm sure this will give me a good idea what a Mojito is supposed to taste like and then in the future I can fiddle around with the fresh ingredients and figure out the proper amounts to get the flavor I'm looking for.
So in my opinion, the Mojito is definitely a summer drink, perfect for those warm days spent around the pool. The mint is refreshing, the lime flavor quenches and the rum does the job. Now it's time for me to find my mortar and pestle.
About the Author
When Anthony Tripodi isn't trying new mojito recipes in the comforts of his own home, he's taking pictures of drinks and blogging about Mixology on at, http://homemixology.blogspot.com
Before picking a recipe to try I decided to do a little research first. Let's see, it's a Cuban cocktail that makes a great summer drink. Sounds good so far. It also says that it was Ernest Hemingway's second favorite drink besides the Daiquiri. Wow, it's got history too. And due to Barcardi's recent advertising it's enjoying a resurgence in popularity. Okay, I'm sold, now how do you make this thing.
I chose the Barcardi Mojito web site to get a recipe and was treated to short video clip of how to make one. If you get a chance be sure to check it out. I'm very impressed with these alcohol websites. They really go all out with videos, recipes and other fun things.
Hmmm, looking at the recipe it's just rum and club soda and that's easy enough but the complicated part is the fresh ingredients. You need to add mint leaves, lime juice and sugar to the glass or pitcher and then muddle them. Muddling is sort of like using a mortar and pestle but you do it in the drink glass itself. This mojito seems like a drink that I need to know what it tastes first before trying it at home.
I could go to bar and try it but instead I decided to go the liquor store and buy one of those Rose's Cocktail Mixers that I'm a big fan off. All you have to do is add one part rum and three parts Rose's Mojito Mixer and you've got a Mojito. I'm sure this will give me a good idea what a Mojito is supposed to taste like and then in the future I can fiddle around with the fresh ingredients and figure out the proper amounts to get the flavor I'm looking for.
So in my opinion, the Mojito is definitely a summer drink, perfect for those warm days spent around the pool. The mint is refreshing, the lime flavor quenches and the rum does the job. Now it's time for me to find my mortar and pestle.
About the Author
When Anthony Tripodi isn't trying new mojito recipes in the comforts of his own home, he's taking pictures of drinks and blogging about Mixology on at, http://homemixology.blogspot.com
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