How To Pick A First-Rate Wine - By: Don Saunders

Clearly choosing a certain brand, type and year of wine is a question of personal taste. Despite this, within the confines of price, there are several general principles about which most people are in agreement.

Fortunatey the growth of vineyards throughout the world and of websites which feature wine means that tracking down wine is relatively easy nowadays. A person in Tennessee or Amsterdam can purchase a New Zealand Syrah not stocked by a local wine merchant as easily as someone living in Wellington.

Disregarding the subject of pairing specific types of wine with specific foods, do you want a red or a white wine? Some say that Madeira is far too heavy while others believe that a German Riesling is too dry. The majority of the easily available wines are meant to be drunk a quite short time after they are purchased, but those people who wish to drink the very best wine will need to learn to be patient. A Cabernet Sauvignon will unquestionably be much better after it has matured.

A cool climate Chardonnay, such as those from Canada, will be of interest to people who like a young acid wine and also to those people who wish to experience it's honeyed and nutty character that comes from aging.

It might also be of assistance to view wines according to their class. Class 1 wines, which are frequently labeled as 'Light Wine' or 'Red Table Wine' will have an alcohol content between 7% and 14% by volume. Wines in Class 7, in contrast, will have an alcohol content of at least 15% by volume. These wines have generally had Brandy added to then and perhaps flavored with herbs with those wines with the greatest concentration being considered as 'fortified'.

Look on the label for a declaration of the quantity of sulfites in a wine. Sulphur is frequently added during bottling to prevent the growth of unwanted organisms, but some producers add more sulpur than many individuals would wish. Sulphur dioxide is often also sprayed onto the grapes themselves in an effort to reduce pests and can find its way into the skin. A small percentage of people suffer from a sensitivity to sulphur and may experience an allergic reaction. Concentrations of lower than 10 parts per million are usually okay for most drinkers.

When trying a wine you should cool it to the correct temperature of approximately 52F (11C) for white wine and 65F (18C) for red wine and use a thin rimmed glass that is free of dust.

Pour out not more than about one third of a glass and hold the glass by its stem so that you don't get fingerprints on the rim and heat the bowl.

You are looking for a clear color when a wine is viewed against a white background with a wine such as a Cabernet Sauvignon being a dark violet in color and a Pinot Noir showing a lighter ruby color. Wines which are produced from grapes grown in a hot summer and dry fall will display a darker color than those made during cool summers and wet falls.

The final step is to swirl the wine gently around so that it coats the bowl of the glass and let your nose sample its aroma before tasting it.

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