Tips for sparkling wine tasting
A few clues for wine tasting
- Colourless streams after swirling-high alcohol and therefore very rich grapes which means either a hot climate or else an exceptionally hot summer in a cooler region.
- slight fizz-could be a new world wine that naturally slightly low in acidity and has been pepped up by retaining a bit of carbon dioxide in solution. If a supposedly still wine is visibly foaming at the edge this could be a second in bottle-a fault.
-Deep colour –warm summer, cabernet, syrah, nebbiolo,or long maceration.
-pale-cool climate, Beaujolais, pinot noir.
-light body- cool climate or very high yields, german if aromatic to boot .
-full body, pale colour –barrel fermentation?
-brownish tinge – old , oxidized or barrel matured after protective winemaking.
And if the wine smells plain horrid……
Wines that have been affected by a tainted cork smell off-puttingly moudly and are described as corked. The longer the wine is exposed to the air the stronger the smell gets, and the wine usually tastes rather nasty or unfruity too. The only thing worth doing with a corked wine is to return it to the supplier, who should provide a substitute. Cork moulds develop because cork processing plants, most of them in Portugal, are still relatively unsophisticated. The incidence of cork taint seems to have been increasing (perhaps partly because consumers are increasingly knowledgeable) and is currently put at between one bottle in 12 and one in 40. This wide disparity is because , as with all compounds, we vary in our sensibility to corkiness. In a sense, those of us with a high corkiness threshold are the lucky ones.