Today there are more than 10,000 varieties of wine grape worldwide. The prices of wine varies form very cheap to exorbitant. However, specialist warns that a good wine is not necessary an expensive one, or old.
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If not the price makes the difference, what is the proper method to choose a good wine from so many types of wine on the market?
Smelling is among the most important thing to do to recognize a good wine. Although a specialist’s nose is the most trustfully source, everyone can learn few basic steps to smell proper a good wine.
How to smell
After you pour the wine it is indicated to swirl. Swirling releases aroma, so it’s important that after swirling to stick the nose in the bowl and get a deep breath. Our nose fatigues very easy, only in six seconds. This is why, usually the first whiff is the most important.
A good smelling action assumes a good mental involvement. You have to let your mind to wander about what type of aroma you just inhaled. What association are you tempted to make after that deep breath. Smelling in a wine depends of everyone individual life experience. Each of us have different data stored in our brain and that influences our associations. After you get through all this process you can proceed with the drinking.
While you smell a wine, it is important not to wear a strong perfume, or to stay in a room with strong odors like food, animals etc. Your brain will be activated in more directions and you won’t be able to feel the real aroma of the wine.
Wines contain chemical compounds that are very similar to those in vegetables, fruits or spices.
The most common aromas like chocolate, vanilla or coffee are flavors usually created when the wine is stored during a long period in the oak casks.
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The white wines can have delicious aromas that varies from tart fruit to tropical flavors.
Here are some: banana, pineapple, lemon, green and red apple, peach, cherry, honey, yogurt, rose, geranium, violet, honey, buttery, soy sauce.
The red wines aromas can go from earth or red fruit to dark fruit.
These aromas can be: vanilla, cedar, bacon, coffee, chocolate, black pepper, walnut, hazelnut, almond, tea, tobacco, mint, raisin, dried cherry, black currant, strawberry, raspberry, tar, plastic, rubber etc.
These are just few aromas that makes the difference between good or not so good wine.
When a wine is oxidized it has a stale smell like sherry, nutty or stewed fruit. A wine usually oxidized at a hot temperature or because it was exposed to air.
If the wine smells like vinegar, nail polish remover or Easter egg dye, that means it has volatile acidity. This is a bacterial spoilage.
Sulfur is often used in winemaking to prevent microbes and bacteria but an overuse or improper use causes a stinky smell of rotten eggs.
Brettanomyces is a yeast spoilage that gives the wine a smell like cherry cough syrup or horsey aromas. However, old wines can have a tiny amount of Brettanomyces that is appreciated by some wine lovers.
Cork Taint is a strong smell like a dank basement or wet newspaper. It is caused when the wine is tainted by a chemical called TCA, that can develop in cork.
Sulfur dioxide or sulfite is added in wine to prevent the bacterial contamination and have a specific smell like when you take a matchbook and strike a match.
This are just few ranges of aromas that can make a difference between a good wine from a bad wine. What other ways do you have to trace a good wine?
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