how to drink wine?

Question

I had been listing about since long. but have not started taking it. i usually take whisky. now i want to go for wine but how don't know

Answer 1

1. See that you’ve appropriately prepped your wine so that it is the proper temperature for drinking. There are varying opinions as to what that temperature is, but here’s a good rule of thumb: If it’s white, chill it in the fridge for at least an hour before serving, but if it’s red, serve it at room temperature (unless the temperature of the room is above 70 degrees--in that case, chill it slightly, and invest in an air conditioner).

2. Make sure that, along with your bottle of choice, you also have a decent wine bottle opener--corks can be stubborn. And remember, if you’re removing the foil seal from a particularly old bottle of wine, it’s a good idea to wipe off the top of the bottle to remove any lead residue.

3. Inspect the cork for any mold or discoloration. If you find any, just make sure it doesn’t continue down into the bottle--if it appears to stop at the top, simply wipe it off and proceed.

4. Once you have removed the cork from the bottle, sniff it. Yes, I’m serious, and no, this step won’t invoke that fuzzy, lightheaded feeling--you’re smelling the cork to detect any unpleasant aromas that may indicate spoilage.

5. If your drink of choice contains any sediment, you’ll need to decant it. In English, this simply means to pour it into another container through cheesecloth, wire mesh, or coffee filters to remove the offending grit.

6. Pour yourself a healthy glass, and let it stand or “breathe” for a moment, to allow the complexity of the flavors to come through. Depending on what you’re drinking, you may want to let it breathe for a bit longer--try an hour for young reds, and 2-3 hours for old, fine reds.

7. Deeply inhale the scent of your wine, as a good portion of what we perceive as “taste” is really determined by smell.

8. Take a sip and hold it in your mouth for a moment, noticing the different flavors you detect.

9. Drink up!

Answer 2

LOL, a great chef once said, "People always tell me red wine with meat. White wine with fish. I say that fish is dead, it don't care what kind of wine you gonna be drinking with it!" That said, until you know the wines you like that will go with a certain type of food it isn't a bd standard to stick to. But once you become more knowledgeable, don't fall into the trap most people do.

As for drinking wine, whites are better chilled:
Generally whites are served between 41-50 degrees F - The better the wine/champagne, the warmer it can be on the scale.

Red wines are served from 54-64 degrees F - The "heartier the wine," like a port or a good cabernet, the higher up the scale it it served.

Generally as a practice I usually chill my whites to 41 and pull it. Champagne usually goes quick and the finer wines take longer to serve so it works out. For reds, I store it in a cool location and tend to serve it around 60-65 degrees. The same as the whites, service for good wine takes longer and it will move up the scale.

Also, you want to let the wine "breathe." open the bottle and let it get about 15-20 minutes of air (either in a decanter or in glasses)... longer if it is a young wine (2-3 years from vintage). An older bottle (7+ years) actually needs less air as it will break down quicker. Also older reds should be decanted as sediment can build up in the bottle.
The more tannins a wine has the more time it will need to aerate. Lighter-bodied red wines (Pinot Noir for example) that have lower tannin levels, will need little if any time to breathe.

Another tip: Hold your glass by the stem. You will warm the wine with your hand if you hold the goblet. You only really want to do that with toddies and brandies.

Answer 3

Tasting 101:

When your wine arrives there is nothing inappropriate about smelling the cork, but it is not mandatory. If you do, squeeze the end to release a bit of the wine. If the wine smells like a really musty cork, wet cardboard or mildew that is not a good sign and is probably corked. Most likely bacteria (a bad one) probably formed in it and will certainly taste awful. If you just smell the cork without squeezing it first, it will probably smell like cork, thus defeating the purpose of doing so in the first place.

Have the server pour a small amount into the glass and, then with the glass placed firmly on the table swirl it by placing your hand firmly around the base of your wine glass and move it in circles and then sniff it. Sometimes I close my eyes so I can focus on the notes and let my olfactory senses dictate what I am smelling. (Studies show that 80% of what we smell influences what we taste). Next, take a small drink and roll it around in your mouth. Try and decipher what you taste. I was taught to describe what I tasted in words which made sense to me “bitter, sour, sweet etc.; later I learned the wine lingo. For example, bitter=tannic, sour=astringent, sweet=fruity and so on. From there, I learned about specific fruit, spice, earth elements, tobaccos, floral and etc.

After this first sip you will find out if the wine is, corked, oxidized, needs time to breathe or is perfect and ready for you to enjoy! This brings me to my last point, which is breathing. This is done to help it mellow out a bit. Breathing is tricky because letting some older wines breathe can break them down and other older and heavier wines require it. If it seems to harsh, pour it in a glass and let it set for about 15 minutes and then taste it, if still not to your liking, do this again until it matches your expectations, but don’t let it breathe too long either. Too much air can destroy the taste. There are exceptions to this (like virtually every wine rule), but to be on the safe side don’t let it breathe over an hour. Chances are the fruit and other elements will become more evident and the tannin will lessen.

Above all, wine should be fun and enhance your mood as well as the food!

"A meal without wine is like a day without sunshine" - Anthelme Brillat Savarin

Answer 4

Oh my goodness, where to start?

Firstly, find your own palate. You may, like me, like a certain type of wine, damn the price and the prestige factor. Don't let anybody tell you you're wrong! There is no law against drinking white wine with meat or red wine with fish. There are so many distinctly different wines available on the mass market and in restaurants that a decent wine seller or sommelier can easily recommend a good white to have with beef or a red to have with oysters.

I have experimented over the years but I know what I like and what I don't like. A good way to discover is to travel to wine producing areas and taste. Different regions can produce very unique wines. Bear in mind if you are on vacation you're going to enjoy everything more because you're relaxed and in the mood, and you might not be so impressed with a particular wine if drinking it back home.

Also bear in mind that there are some types of food that wine doesn't compliment. Eggs (notoriously) do not go with any wine. Ethnic foods are usually better complimented by a beer from the source country (Asahi with sushi, Tiger with Indian, etc). I tried this stuff called ''sushi wine'' (a chenin/sauvignon blend) with sushi, and it just didn't cut it. Better to stick to sake (rice wine) and Japanese beer. I've tried (as recommended) a spicy Alsace Gewurtztrimminer with Indian curry, but that didn't really do it for me, either (beer is the ideal alcoholic drink for my palate). The Mexicans make pretty admirable wines but nothing goes down with an enchilada the way a chilled Superior does (per my palate).

Again - find your own taste. Some people like red wine with chocolate; others prefer sweet or sparkling wines. Some people prefer a light red wine with turkey, and others prefer a medium-strong white wine. Wines from all over the world have significant merits, and in many cases, wines from the ''new world'' outclass their ''old world'' counterparts in many ways.

Finally, remember that you will make a much better impression if you take the recommendation of a professional (sommelier) at a restaurant than if you choose badly from the wine list - if you're out to impress. The only thing worse than a wine snob is a faux wine snob.

Answer 5

The simple answer is "any way you like" - with regard to food and drink, I think rules were made to be broken. Traditional recipes and all that can tell us things that work well, but we shouldn't feel that we are bound by these things and not allowed to experiment.

Some of the rules about wine, if you want to hear them, are:

Red wine with red meat.
White wine with white meat (chicken, maybe pork) and fish.
Depends on the sauce for pasta.
Red wine should be drunk at room temperature, white wine should be served chilled.
Champagne or sparkling wine should be served in narrow glasses (flutes) to conserve the bubbles.
Wine should be uncorked in front of your guests to show that it is a new bottle.

Answer 6

Wine needs to be enjoyed rather than drunk. Well for starters it is good to have the right equipment in terms of glassware, a wine cooler, a good wine opener.
White wine glasses have a taller stem and sparkling wine can be drunk in flûtes.
Champagne is best drunk chilled say 6°. White wines at 12 ° rosés at 14° and reds at 18°.
The rules as to white wines with white meats and reds with red meats is a bit outdated as people drink what they like and enjoy with their meals.
Santé

Answer 7

.White wine is used with seafood
-a dryer wine, charennay, savanblanc and pinot grico is the dryest

Red wine is use with meat
I don't know much about red
Merlot is somewhat dry
Burgundy is served at room temp and is dry
Riesling wine is a sweeter red

We have always had wine with Sunday or holiday meals.
If i was to choose I like the white better when you go to a party you can sip a glass of wine forever

Answer 8

go to a wines shop or a bar shop and asked for it
take it
open u r mouth and sip the 1 st drop of it
u will never forget the drink u have taken thats wine
have a beutiful wine with a neat dine (dinner )
hav a nice time
bye

Answer 9

i could definitly bypass to a wine tasting on your section. this could be a enjoyable thank you to benefit.. those are a number of my widespread starter wines. you will get maximum of them at fairly good costs Chardonnay- l. a. Crema- It has a mushy butteriness. Pinot Grigio-Santa Margherita- i like this one because of the fact it has a astounding freshness reisling- Pacific Rim via Boonie Doon. this could be a drier white reisling, regardless of if it extremely is fantastic too rose-Toad hollow- This one is extremely easy and subject-free to drink pink Zinfandel- Cardinal Zin is a large pink wine. Has some spiciness to it Pinot Noir's are my widespread-Acacia, Erath, There are some good ones from the Williamette Valley as nicely enormous living house desk pink is powerful and decrease priced Coppola has a powerful cabernet i'm no longer a large Merlot fan, regardless of if it extremely is a powerful wine first of all because it extremely is lighter. the dissimilar Merlot/Syrah blends are rather good. good success and characteristic enjoyable!

Answer 10

Past the lips and through the gums, watch out stomach here it comes. :-)

There are tons of wine classes out there. Go into any decent retail wine merchant near your area and they are usually more than happy to point you to the right direction. They will be more than happy to get you hooked and take your money year after year.