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Today's Bronco Wine Article

How To Master The Art Of Wine Tasting

Even though many just assume that wine tasting is sipping, swishing, and swallowing - many are amazed to find that it is actually a bit more. Wine tasting is more of an art, an art that is used to distinguish the taste of fine wines. Wine can be a tasty and refreshing drink - if the bottle was stored correctly and aged properly.

Wine tasting begins with the swishing. The reason why wine tasters swish the wine around in their mouths is to get the taste. Both the front and the back areas of the tongue contain taste buds, although neither one has any distinct sensation in taste. Taste buds can detect food and liquid that is bitter, salty or sweet, without a problem. To get the proper taste from wine however, you need to swish it around in your mouth and allow your taste buds and sense of smell to bring out the unique and fine flavors in the wine.

When you have a cold however, the wine can taste very different. When tasting your wine, your sense of smell has a major impact on the taste. What many fail to realize, is that over 75% of our taste is due to our sense of smell. When we have a cold, our sense of smell is affected. Therefore, when eating or tasting wine with a cold, the taste will appear different. Wine tasters all over the world will tell you that tasting wine is more about a sense of smell than the actual taste buds.

The art of wine tasting is indeed an art. Wine tasters do however, follow some general guidelines and rules that judge how great a wine is. These techniques can help you bring the most out of your wine, providing you follow them and know how to bring out the taste.

The first thing to do with wine is to look. With wine, you can tell quite a bit about it by looking at it. You should always start by pouring the wine into a clear glass, then taking a few minutes to look at the color. As far as the color goes, white whines are not white, but actually yellow, green, or brown. Red wines on the other hand are normally a pale red or dark brown color. Red wine gets better with age, while white whines get more stale with age.

Next, is the smell of the wine, which you should do in two steps. You should start with a brief smell to get a general idea of the wine, then take a deep, long smell. This deeper smell should allow you take the flavor of the wine in. The more experienced wine tasters prefer to sit back a bit and think about the smell before they actually taste the wine.

Last but not least, is to taste the wine. To properly taste the wine, you should first take a sip, swish it around in your mouth, and then swallow. Once you swish the wine around in your mouth, you will bring out the rich and bold flavors of the wine. After swallowing, you will be able to distinguish the after taste of the wine, and the overall flavor.

Once you have looked at the wine, smelled it, and finally tasted it, you will be able to evaluate the wine from the standpoint of the taster. This is the easiest way to determine the quality of the wine, and whether or not it has been properly stored and aged. As with all things in life - the more you taste wine - the better you will get at distinguishing the unique flavors.

About the Author

Paul Duxbury writes extensively about Wine. You can read more of his articles at Fine Wines

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"This is the best Haut-Brion since 1959 and perhaps one of the best Bordeaux we have ever tasted. This dry red wine from France has loads of character, packed to the brim with fruit and tannins. A wine for the next century. Enjoyable now, but much better after 1998. Great gift! 1982 Bordeaux horizontal. (JS)" WS - 99 (Subject to Availability) HAUB82 HAUB82

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Another Great Bronco Wine Article

The Unknown of the Organic Wines

The idea of a career hit them in a restaurant in London, as they saw on the wine list the description of a "hangover-free alternative" type of wine. Shelley Breckenridge and Lynsey Watson who were at that time involved in careers of the field of customer services and financial management, decided to create their own website, Vine Organic.

Based in Glasgow, the site is dedicated only to the selling chemical-free and biodynamic wines. Breckenridge and Lynsey Watson who are both fascinated by wines, share the idea that "Organic wines have an earthy natural quality that you don't find in conventional wine. The aromas are superior, the palates have better fruit intensity and purer flavours".

In a mission in Scotland, at the present, Breckenridge and Watson want to prove that organic wines have the same quality as the natural wines do. They plan to back up their theory by analysing the characteristics of 91 wines from 11 different countries.

The two passionate wine persons have chosen to set up a trading deal with English-based Vintage Roots company, in order to not waste their time on negotiating contracts with wineries, directly. Therefore, they picked only a couple of wines to be the Vine Organic exclusive, such as Vin de Pays d'Oc Sauvignon Blanc and some other wines, sold to restaurants in Glasgow and Aberdeen.

The minuses of the website are that there is no actual definition about what an organic wine is and the creation of Breckenridge and Watson seems to be a little cluttered since they provide no information about the founders-aspect which might be considered important by the customers.
Some tips from the taste test made by Breckenridge and Watson
At the category of fizz wines, the Cava Brut 21 Albet y Noya, at the price of ?12.49 has a yeasty biscuity aroma, chalky creamy texture, but finishes very bitter.
Among the white category, there is Rheinhessen Kabinett Riesling Trocken 2005 Weingut Klaus Knobloch, at the price of ?6.99. This starts well, with light floral bouquet, fleshy lush fruit palate, but this German white falls well short on the finish.
Other white wine is Domaine St Paul Sauvignon sur Lie and it costs ?6.49. It is clean, refreshing southern French Vin de Pays, lacking Loire's minerality. Also it has a light creamy body, being a very easy French quaffing aperitif.
At the red category, there is Thistle Hill Cabernet Sauvignon 2001 which costs ?17.49. This wine it is unbalanced, old, tired and past its sell-by date - an over-priced Aussie red.
Buenas Ondas Malbec 2005 is another red wine, and it will cost you ?6.99. You will buy therefore, a rich damson fruits wine, very young tight- knit fruits, some depth to palate, earthy notes; a good value quaffing red from Argentina.
Also a red wine is Coyam 2003 which can be found at the price of ?11.99. This is very spicy, tight austere Chilean Bordelais blend and rich concentrated fruits, spoilt by an astringent finish.
As an argument for why did the Breckenridge and Watson have chosen to made this study, Breckenridge said that more and more high quality vineyards are becoming certified. However, among the wine producers there are many who are choosing the organically method but in the same time, they just do not bother to certify and label them as such. On this kind of actual situation, Breckenridge and Watson are willing to sell only certified wines, even if that means that the choice of quality wines available for them to list is still rather limited.

About the Author

The idea of a career hit them in a restaurant in London, as they saw on the wine list the description of a "hangover-free alternative" type of wine.

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