Opening the bottle

When you open a bottle of wine smell the cork to ensure there is no musty smell that would indicate a problem with the wine, or a problem with the cork . If the cork is tainted then the wine most certainly is .

To ensure wines are not contaminated in any way a lot of wines are now sealed by screw cap tops which guarantee the freshness of the wine . Initally when these were introduced there was much opposition as this top was at this stage used for cheap and cheerful wines . Now these screw tops are an accepted option .

Airing and Decanting

There is absolutely no benefit opening a bottle of wine to let it breath an hour prior to drinking as is the belief . This is because the surface area of the wine in the neck of the bottle is insignificant .

Decanting however is a different matter even if just pouring the wine into a jug as the wine benefits and opens out by this contact with the air . This releases the aromas of the wine . If you are decanting a mature wine which may have sediment it is a good idea to pour the wine through a tea strainer or a piece of muslin into the decanter / jug

also with this type of wine if is better to leave the bottle upright overnight as this allows the sediment settle at the bottom of the bottle making it much easier to decant .

Temperature

Chilling white wine benefits its freshness , a few hours in a fridge or better still half an hour in an ice bucket with a combination of ice and water is sufficient .A good wine only needs to be slightly chilled to be really enjoyed . However if you are serving a cheap , very basic white the more chilled the better as this conceals the wines  lack of flavour .

Red wine however require different conditions , light wines like Beaujolais and young Spanish can be served slightly chilled . Other red wines best served at larder or room temperature , usually there is a recommendation on the label.

If a red wine is served too warm it tastes flabby and loses its character , if too cold you do not get the flavours .

If a bottle of red wine is too cold then simply place the bottle in  a jug of warm water for a few minutes only .

 A definite no- no is either warming the wine by putting into a microwave , beside the fire or in boiling water

Considering the length of time it takes from a vine is planted until a wine is poured surely it is worth making an effort to taste and enjoy the wine , rather than gulping it down. Tasting is easy and will tell you a lot about the wine . All you have to do is follow a few simple steps .

Sight

Having poured a glass of wine tilt the glass away from you , preferably against a white background such as a white serviette or white paper. Ensure that the wine is clear and there is no sediment in the glass. A bit of cork will not do any damage .

A white wine should be light and clear while the reds tend to show a deeper colour as it approaches the side of the glass. As these wines mature the colour gets darker depending on the grape variety.

Swirl

A discreet swirling motion of the glass serves two purposes as first it allows the wine make contact with the air thereby releasing the wines aromas , also it gives you an indication of the wines alcohol by the legs  ( the wine that slides down the inside of glass ) of the wine . The slower the legs slide the stronger the alcohol .

Sniff and Sip

By taking a sniff of the wine the nose can distinguish between thousands of different aromas , and thereby you can enjoy the distinctive aromas of the different grape varieties . It is also a good idea to sniff the cork as you take it out of the bottle , by doing this you csn detect any fault or mustiness with the wine.

Take a sip of the wine and gently swoosh it around your mouth where you can tase the various qualities of the wine on your tongue , the roof and sides of your mouth  and your throat .

Swallow or Spit

Having enjoyed the characteristics of the wine in the mouth it is time to swallow and appreciate the wines afterglow which will linger and delight in the mouth or dissapear as quickly as chocolate at a kids party depending on the quality of the wine. The better the wine the longer and more enjoyable the finish in the mouth

If attending a wine tasting where there could be dozens of wines to be tasted once the wine has been tasted it is then spat out and the wine is judged on the quality of the aftertaste . If this is not done the taste buds soon cannot distinguish one wine from another .

These simple procedures are very discreet and not noticed by anyone but it does increase the pleasure.

Find time for a discreet swirl and sniff  

While most wines purchased in Ireland are bought for  immediate consumption ,  it is important that a few points are taken into consideration if wines are being kept for month or two prior to drinking .Wine should not be kept in bright  areas with flucuations of temperature , or strong aromas. Radiators, water pipes , cookers , sunny windows should also be avoided . Also beware in winter of garages or outhouses as a very cold snap could freeze the wine , crack the bottle , or even push out the cork .

Keep wine bottles lying on their side with the label up in a cool dark place with constant temperature . This keeps the cork damp , and swollen thereby keeping out any air which will spoil the wine . An old wardrobe , chest of drawers , against the outside wall of a cool bedroom are both ideal places if you do not have a cellar .

A New York investor proudly displayed upright , in a glass case under warm spotlights a bottle of Chateau Margaux 1787 which he had paid a large fortune for. The old cork slowly shriveled and sank into the wine , thus creating the worlds most expensive bottle of vinegar.

We have decided to start a monthly Wine review as a result of interest expressed by users of the site, and will in due course be covering many aspects of the wine industry .

Not only will we focus on wines from the different wine producing regions and countries of the world and the characteristics of the main grape varieties, but also general information on wine as an investment in pleasure and how to derive benefit from this.