What are we going to take? Beer, wine, vodka, whisky? Are we going to drink to get drunk or drink a noble and distinguished beverage? I think that this last possibility is the best: we are going to drink wine. But we need to know a little bit about this noble drink and how to take it… or not?
THE WINE SERVICE
WHAT IS WINE?
Wine is the product of fermentation of the grape juice (mosto), which is carried out by the action of certain yeasts that transform the grape sugar into alcohol and carbon dioxide (CO2). Wine is a natural product where “chemistry” is not involved, meaning, it cannot be manufactured artificially. Still mixing all the chemical compounds of wine (about 500 compounds), wine can not be made. The wine is a “living” product that, as human beings, is born, develops and has a period of maturity, after which is going to deteriorate to death.
TYPES OF WINE
There are white wines, red and rosé, dry and sweet, light body, liquorish or “headers”, still or sparkling, those taken alone or those which accompany the meals. All are good, though some people have their preferences.
In general, dry wines are used to accompany meals and sweet wines the desserts, or you can take them alone. There are many varieties of each of them. The “headers”, such as Sherry or port wine and white wine are used for snacks. Dry sparkling wines, such as champagne, constitute an excellent appetizer, although it is also customary to take them at the end of the meal, either alone, to toast or to celebrate a person or an important event.
WHERE TO BUY AND STORE THE WINE
Wine must be purchased mainly in places specialized in this product, so that one has the security that it has been well treated. It is not recomended to buy products of dubious reputation with the encouragement of saving money or buy bottles that one cannot be reasonably sure that they have been well treated. The best wine is spoiled if it is exposed to the Sun in the windows of stores or when stored in the upright position, as one sees it in the supermarkets.
The CELLARS are used to store, and “raise” the wines. Originally built under the ground, so that they have a constant temperature and the bottles are not exposed to sunlight, also because wine bottles are far removed from noise and vibration and have some degree of humidity and air flow. It is now rare to see that a House has basement and only in few cases is built a cellar. Most of the wine-loving people keep their bottles in the pantry or closet. One should be careful that the place of storage of the bottles is not next to central heating or the bottles close to any chemicals (paints, turpentine, disinfectants, cleaners or any strong-smelling substance), because odors and flavors can be passed to the wines, altering their characteristics. A good place to store them is in the closet down the staircase or in the most hidden closet. Although it is best to keep wines in a cold environment (around 15 ° c), because they will have a longer life, if it is stored at a stable temperature, but not too cold, it’s okay. We must take care that they do not recive sun light and that there are no vibrations.
BOTTLES AND GLASSES OF WINE
There are featured bottles for certain wine regions: The Bordeaux bottle of transparent color that has “shoulders”; the bottle without “shoulders” green coloured, of Burgundy; the Alsatian “flutes”; the less tall and elongated amber coloured from the Rhine, and the same but green colored of the region of the Mosel; the “caramayola” round and flattened from the German region of Franconia, etc. The cups may also have varied forms, like the outlined of Tulip for Bordeaux wines and “balloons” or “balls”, for the Burgundy wines. The “little cups for Sherry” and “flutes” for sparkling wines. If there is not a special wine cup, you can use any type of cup with the condition that it is transparent and does not have any coloured ornaments or cut glass which makes it difficult for the appreciation of wine. The Cup should be immaculately clean and well rinsed, so there are’nt any strange smells (detergent or traces of food odor) that alter the smell of wine.
CORKSCREW
Champagne and sparkling wines 6-8 degrees Celsius
White sweet 8-10 degrees Celsius
Young reds 12-14 degrees Celsius
Red wines aged 14-16 degrees Celsius
Old reds 16-18 degrees Celsius
The terms “tasting” and “degustation” are similar, but the tasting refers to a “technical” analysis of wine and degustation a more hedonistic Act. Both one and the other are intended to submit to the wine to the senses, for their full appreciation.
The EAR may realize us the uncorking of the bottle, especially if it‘s a sparkling wine. When the cup is served, touch gives us an idea of the temperature of the Cup and of the weight of the wine. With the Cup served, the first thing we have to do is appreciate the characteristics of the wine in terms of its color, clarity, brilliance, transparency, and we do this with the VIEW.
Subsequently, with the sense of smell and taste, we ended up with the most important part of our analysis, to appreciate the wide range of odors and flavors that can be found in the different wines, whether they are white, pink or red, sweet or dry, old or young, light and strong. In the end, at the time of swallowing the wine, we will appreciate the so-called “aftertaste”, which refers to the last feeling , sometimes persistent, which has left us the wine in question.
If we get used to doing these exercises gustatory and olfactory, we will have reached a level of appreciation that will allow us to enjoy the pleasure of taking wine widely.
Is’nt it right that is preferable to drink wine?