| All around the globe, interest in wine is increasing and | | | | allow the wine to 'breathe'. This will develop the |
| the thirst for information about wine is soaring. Wine | | | | flavour. |
| appreciation courses have become very popular, | | | | - To help red wine breathe, it can be poured rapidly |
| winery tours are booming and the wine related book | | | | into a clean glass jug and then back into the bottle in |
| market is growing rapidly. But although wine tasting | | | | order to get air right through the wine (do not do |
| and selecting may be fun and familiar to the average | | | | this with a mature wine as it will disturb the |
| connoisseur, it may seem like an overwhelming | | | | sediment). |
| experience for a beginner. Beginners are often | | | | - To avoid decanting the sediment in a mature red |
| confused when they hear phrases such as "nose of | | | | wine it needs to be poured very slowly, in a |
| the wine" and "wine bouquet" and may find buying | | | | continuous stream, with the light behind the bottle. |
| wine a daunting task. So if you are a novice wine | | | | - White and Rose wines should be served chilled for |
| drinker and want to learn more about getting the | | | | about 1-2 hours in a refrigerator. |
| best from wine, these tips should help you. | | | | - If time is short, wine chills quicker with the cork out. |
| - Corked wine usually means the wine has been | | | | Don't over chill though as this starts to dull the |
| contaminated by the cork rather than the wine | | | | flavour. |
| having bits of cork floating in it. | | | | - Open Champagne & sparkling wine when it is |
| - If you're serving two dinner wines remember this | | | | very cold. |
| simple protocol - White before red - young before | | | | - Keep thumb on top of Champagne & sparkling |
| old. | | | | wine cork as you remove the wire and keep it there |
| - A dry wine always precedes a sweet one, as the | | | | until the bottle is open. |
| sweet taste will linger. Sweet wines should be served | | | | - Point Champagne & sparkling wine bottles |
| with deserts. | | | | away from people when opening. |
| - White and Rose wines should be served chilled but | | | | - It is best to drink Champagne & sparkling wine |
| don't uncork them until you are ready to serve. | | | | at least 1-2 hours after opening. |
| - Don't throw out wine left in the bottle - recork and | | | | - Don't store sparkling wine in the refrigerator for |
| it will keep in the refrigerator for several days. | | | | more than 3 weeks unless it has a plastic cork. (The |
| - The ideal wine glass should hold 6-8 oz. of wine | | | | cork will dry out and the seal will fail.) |
| (180ml - 240ml) and curve inwards at the rim to hold | | | | - After 20 years, corks start to deteriorate so for |
| the scent of the wine. | | | | very old wines, the cork will probably break during |
| - Red wine should be served at spring or autumn | | | | opening. |
| room temperature. | | | | - Attend as many wine tastings as you can. Taste, |
| - Uncork red wines an hour before drinking them to | | | | learn and enjoy ! |