|
Buying Wine
What makes one wine more expensive than another?
The cost of a wine is determined by many factors. Firstly, the process of harvesting, if it is machine-picked or hand-picked grape by grape. Labor cost will affect the pricing of the wine. Secondly, pricing is also affected by the origin of the wine. Some boutique vineyards are small and produce limited quantities of a particular wine, which makes it unique and rare. Some grape varietals are also more costly than others, such as the Syrah, which is twice the cost of Chardonnay.
Amongst all, the most crucial factor affecting a wine’s pricing is the level of demand. Top wine producers are in the position to command a premium price for their product.
How important is the vintage?
In these modern times, improved wine making technology translates to a significantly lower risk of a “disastrous” vintage. Different years yield different styles of wine, for example, a 1007 Bordeaux is a lighter vintage in comparison with a 1995 or a 1996. Vintage variation is a more prominent indicator of style.
Why are many wines aged in oak barrels?
Firstly, wood, unlike concrete or stainless steel, is porous and consequently allows the wine to be subjected to controlled oxidation. This leads to the tannins softening over time and the wine becoming more fully integrated. Secondly, it is used to impart a flavour and taste to a wine when used judiciously.
How should I order wine in a restaurant?
Make use of the advice of the wine waiter, if there is one. First choose your food and then decide on your wines.
- When the bottle arrives, check the following; vintage (often changed without warning), name of the wine, producer.
- Check that the temperature is satisfactory. It is better for both reds and whites to be too cold than too warm. Don't be embarrassed to ask for an ice bucket to chill both whites and reds.
- Make sure that each bottle is opened in front of you and that red wines are decanted at the table.
- When invited to taste the wine, do so. Don't be rushed, do the following: look at it (it should be clear and bright), smell it (it should smell clean and fresh), taste it (it should have no off-flavours).
- If there is anything wrong, don't hesitate in saying so immediately.
back to top
Serving Wine
In what order should I serve my wines at a gathering?
Dry before sweet, white before red, light before heavy, lesser before finer, young before old. This gives your tastebuds a chance to get used to the increasing strength or complexity.
When should I decant a wine?
Decanting is usually used as a means of removing sediment from a mature wine. It can also be very effective in softening a firm, young red wine. The younger and tougher the wine, the earlier you should decant. It is the pouring action, bringing the wine into contact with the air, that softens the wines. For mature wines, decant later rather than sooner. Exposure to air accelerates the wine's development. You can always swirl it around in your glass to bring it out.
Should I leave the wine to breathe?
Simply drawing the cork and leaving the bottle to stand for an hour or two before drinking it - 'allowing the wine to breathe' - does virtually nothing towards aerating the wine.
back to top
Drinking Wine
Why is wine compared to fruits and spices?
We try and describe wines using words that we know from other tastes and smells: see the flavour wheel. Wine is made up of chemical compounds which are similar to those in fruits, vegetables and spices. Different grape varieties are associated with the aromas and tastes of different compounds.
Is wine good for you?
There is growing scientific evidence that regular moderate consumption of wine is good for you. Red wine in particular is said to reduce the risk of coronary heart disease. The cholesterol that blocks arteries is low-density lipoprotein cholesterol (LPD). This is cleared from the blood by high-density lipoprotein cholesterol (HPD). Both are carried in the blood. Moderate alcohol consumption produces a better balance of the two. In addition, alcohol has an anticoagulant effect which makes blood less likely to clot. There is also evidence that wine can reduce the risk of developing Alzheimer's disease or having a stroke.
How many calories does a glass of wine have?
A glass of dry red or white wine has approximately 110 calories. Sweeter wine with residual sugar as well as alcohol has more calories. The higher the alcohol content, the higher the number of calories.
back to top
Tasting Wine
KEY TASTING TERMS
Sweetness: Tasted at the tip of the tongue and tastes sugary. The taste comes from the sugar in ripe grapes that is left after fermentation has finished. You can sometimes spot residual sugar from the 'legs' left on the sides of the glass. This is also an indication of alcohol or the level of fruit extract.
Acidity: Sensed on the sides of the tongue - can taste almost citric. It occurs naturally in grapes and is important to balance sweetness. White wines have more acidity than red wines.
Tannin: Tasted at the back of the tongue and tastes bitter like a strong cup of tea. Also has a drying effect on the gums. It comes from the pips and skins of the grapes and from oak ageing. It is mainly found in red wines.
Alcohol: Felt at the back of the throat, giving a warming sensation. The higher the level of sugar in the grapes before fermentation, the higher potential alcohol the wine will have, i.e. hotter countries tend to produce wines higher in alcohol. You can also see this from the 'legs' left on the sides of the glass.
Length: 'Length' is how long you can taste the wine once you have swallowed (or spat it out). It gives an indication of quality. The longer the length, the higher the quality.
Body: Weight and fullness of wine on the palate.
Balance: When all of the wine's component parts (e.g. sweetness, acidity, tannins) blend together. This is a sign of quality. This can take time. A wine is mature when it has achieved optimal balance.
back to top
Cellaring Wine
What does 'cellaring' wines actually mean?
Cellaring wine involves storing young wines until they are at a point where the optimum drinking pleasure can be achieved.
Why does one need to cellar wine?
Some wines not only become more interesting with age but can actually require ageing to make them a pleasant drinking experience! The other reason to store young wines yourself for drinking at a later date, is the scarcity of mature wines to be had at a price you'd want to pay. Buy them when they are young at a cheaper price and you just have to wait for the wines to mature.
back to top
Wine Investment
Why does fine wine go up in value?
Fine wine matures once bottled, and improves with age. A limited amount is produced at each property every year so, when bottles are drunk, the wine becomes rarer and therefore the price increases. While supply dwindles, demand for mature wines can make early purchases a very good wine investment.
Do I need to know a lot about fine wine to invest?
A certain amount of knowledge is required. However, with regard to questions such as which fine wines to buy, when to buy, purchase prices, and when to sell, it is best to seek guidance from a reliable source. As in any trade, unscrupulous dealers in the wine market are always ready to take advantage of the misguided or uniformed. Assets Wine Management is ready to guide you.
Without a lot of wine knowledge, where should I go for advice?
Our Fine Wine Department can advise on lump sum investments. Alternatively our Cellar Plan can be used to to lay down wine on a regular basis for investment or drinking.
Contact
E-mail: Fine Wine Department / Cellar Planner
back to top
Food and Wine
What are the basic principles of food & wine matching?
To achieve the best match it is necessary to analyse the basic components in both the wine and the food. The idea is to try to balance them so that neither the food nor the wine overpowers the other.
Does it matter what wine is served with a particular food or dish?
First of all it is important to take into account personal taste. If a particular combination pleases you then it is the right choice for you.
The main reason for food and wine matching is to enhance the overall experience of a dish or meal by pairing it with a wine that will complement it. Think about strawberries and cream, how when combined they are more delicious than when eaten separately, even though they are tasty foods individually.
What should I think about when matching wine with food?
Remember it is a matter of personal taste, so choose combinations you find particularly pleasing.
Many wine styles evolved to complement the cuisine of the region, and so this is a good starting point for finding a food and wine combination.
Have fun, be brave and experiment. Many excellent combinations have been discovered this way.
back to top |
