WHY ORDER A WINE???

Why order a wine?????

 I am seated in a restaurant and I want to enjoy my food with an alcoholic beverage, now what I have in mind is a wine but it’s natural that (just) maybe I will abort the idea when I glance at the beverage menu card. Can anyone point out the reason as to why?????? Well let me give you some. First of all I will not like the price; I would rather consider hops than wine which will be way cheaper and effective to give me a memorable weekend. The second reason being the complication in pronouncing the name of the wine, which gets more and more complicated if we consider the French creation (I seriously think that they should consider giving their products names that can be pronounced easily at one go). If my wallet were loaded I would prefer a Scotch or an American (J.D. Most probably) over a wine that will give me nothing but embarrassment when I pronounce the name wrong and I have myself corrected by the server and that is when the clock strikes awkward o’ clock for me.

Now having said all this would you call for a wine????? Well you should but before you do, it is imperative that you are well equipped with the required knowledge because consuming a wine is one type of investment (because they are very expensive). What I am trying to say is that when purchasing a bottle of wine you should know the wine and that is the only way to get value for your investment unless if you are not paying for the drink forget everything that I have said. CHEEERRRSS….

interesting facts

INTERESTING FACTS –

·         In the year 1998 about 2000 bottles of 1907 Heidsieck Champagne was discovered in the Gulf of Finland, the bottles were being shipped to the Russian Imperial family in 1916. These bottles are now priced at $275,000 each.

·         Aman Hotel in Delhi is most probably the only hotel in India that has a full time internationally qualified sommelier- Kavita Faiella.

·         Alsace is particularly famous for the production of rich whites but some excellent reds are also produced from pinot noir.

lets not complicate

Why make it complicated???????

Let me thank the readers who go through my blog especially ones who have taken the trouble to read my post on pairing food with wine (thanks a lot), wherein I had mentioned certain pairing guidelines. This post is to make my readers aware of the fact that this subject which is of concern here is not mathematics wherein you apply a certain formula and you get the desired product. I myself am an amateur in this field with an experience of nothing but it does not take experience to figure out what my palate desires or which wine when paired with which food is pleasing my taste bud. Many books containing as much details with regard to pairing have been written( with all the respect to the authors which had taken them a life time’s effort to sum up their knowledge and lay it down there) anyways my point is pairing food and wine is not science so let’s not make it one by COMPLICATING this deWINE subject. Yes with no doubt there are certain guidelines to pairing but finally it should come down to your choice and your experience. Anyways till next time indulge in healthy drinking and stay safe.

what is a good wine???

WHAT MAKES A GOOD WINE????

This is a question that has led men to scrutinize wine and ponder upon each sip. Wine is a very subjective issue and thus each individual has his personal take on it, for example you might enjoy a particular wine say a chardonnay but the other person might not. So what makes a good wine??? I say balance is what makes it good. A wine has four elements which have to strike a note in the palate and if there is a perfect balance between these four elements then a wine is divine. By balance it means that the four elements should be in harmony and should note overpower each other.

THE FOUR ELEMENTS-

Alcohol- the fermentation of the grape sugar in the grape juice produces alcohol. The riper the grape the more the sugar and hence subsequently higher level of alcohol.

Acid- gives the mouth a sensation of tartness similar to the taste obtained when sucking a lemon.

Tannin- the presence of tannins is indicated when the mouth is left dry after the consumption of the wine. The tannins are best broken down in the mouth by the proteins present in  red meat, and for this reason red wines are to be consumed with red meat.

Sweetness- the residual sugar that is not fermented adds to the sweetness of the wine. The process of Chaptalisation can also be followed in order increase the sweetness of the wine.