Become a Wine Connoisseur

At the winery, you will have a chance to see what goes on behind the scenes of winemaking

At the winery, you will have a chance to see what goes on behind the scenes of winemaking. Some wineries will have rather unusual wines that they make in smaller quantities. These wines are unlikely to be available anywhere else. For instance, apple and elderberry wine are two that may not be readily available in retail outlets.

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Some of the best grapes for white wine are Chardonnay; Sauvignon Blanc; Chenin Blanc and Riesling

Some of the best grapes for white wine are Chardonnay; Sauvignon Blanc; Chenin Blanc and Riesling. These are the ones most commonly found in restaurants, though there are many more. In Italy the Trebbiano grape is the one most used for common wines, though some connoisseurs despise the taste as bland and vinous. Pinot Grigio is the name of a French varietal grown in Italy and enjoying much commercial success, while the much-prized Verdicchio is grown on the Adriatic coast.

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After several months in barrels, the wine is poured into bottles where the aging process is continued

After several months in barrels, the wine is poured into bottles where the aging process is continued. Eventually the wine will reach the consumer in top condition, ready to help him celebrate life – or mourn death. Most wines are made from grapes, however wine can also be made from other fruits and even from the flower of the dandelion.

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While wine producing was common in Europe, grapevines were at first unsuccessful in America; no one seemed to know why

While wine producing was common in Europe, grapevines were at first unsuccessful in America; no one seemed to know why. However, eventually there was success with different varieties and Agoston Harazsthy, an Hungarian soldier and merchant is considered to be the founder of the wine industry in California. With much enthusiasm, he imported at least 300 different varieties and started up several different vineyards, introducing new practices for the new country that others had not thought of. He was obviously a man who could think outside the box.

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So what is a good rule of thumb for keeping wine in the bottle? Again, it depends on the wine

So what is a good rule of thumb for keeping wine in the bottle? Again, it depends on the wine. A good Bordeaux or a Barolos could do with 5 to 10 years in the bottle, while Condrieu from northern Rhone takes only a few years to reach it’s peak of flavor. Zinfandel is not made to age as long as, say, Cabernet would. Less than 10 years would usually see a Zinfandel reach its peak.

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One way that different red wines may be classified is by describing their body type

One way that different red wines may be classified is by describing their body type. For instance, a red wine described as light-bodied will have less tannin in it and less presence on the palate. In the mouth, it will have a feel similar to water. Beaujolais Nouveau is an example of one of France’s lighter bodied wines. A full-bodied red wine will have a higher alcohol and tannin content. Examples of full-bodied wines are France’s Bordeaux wines. A full-bodied wine will have a heavier feel on the tongue – more like milk. In between the two there are the medium wines like a Chianti or Shiraz. These have more tannin than the lighter bodied wines, but lack the punch of the full-bodied wines.

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California winemakers prefer a long time in toasted oak barrels for their Chardonnays, though some feel that it is overdone, causing that intense vanilla flavor to disappear from the tongue quickly once swallowed

California winemakers prefer a long time in toasted oak barrels for their Chardonnays, though some feel that it is overdone, causing that intense vanilla flavor to disappear from the tongue quickly once swallowed. Some wine-lovers prefer to buy their Chardonnay from Chablis, Burgundy because it is not stored in the barrels for quite so long. This tends to produce a crisper, fruitier flavor that lingers enticingly in the back of the throat well after the glass is emptied.

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Using just a wrist movement, twirl the wine around the glass and then take a sniff with your mouth open, allowing the aroma of the wine to penetrate both nostrils and throat

Using just a wrist movement, twirl the wine around the glass and then take a sniff with your mouth open, allowing the aroma of the wine to penetrate both nostrils and throat. Think about what you can smell and see if you can put a name to it. Allow a few seconds before repeating the process. When you take your first sip, make it a small one, allowing the liquid to roll over and around your tongue for a few seconds. This will ensure that all 10,000 taste buds are reached. Some wine tasters like to ‘chew’ their second mouthful, but swishing it around the mouth works just as well. Go with whatever suits you best. As you swallow the second mouthful, exhale through your nose. This allows the aromas of the wine to linger longer.

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Surprisingly it was Louis Pasteur who first began to understand the science of wine and he discovered that it was yeasts that caused the fermentation process

Surprisingly it was Louis Pasteur who first began to understand the science of wine and he discovered that it was yeasts that caused the fermentation process. This led to improved winemaking with much less spoilage, a factor important for commercial growers.

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Ordinary wine bought from the corner store is not one that you should try and store for years, thinking that it will improve the taste

Ordinary wine bought from the corner store is not one that you should try and store for years, thinking that it will improve the taste. Some wines are meant to be opened and used soon after they are bottled. But once you become a wine connoisseur, you will want to purchase wines especially to keep for some future date or celebration, or just for the pleasure of knowing they are there.

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