Good Lifestyle

By browsing the shelves in your local shop or leafing through the list in a restaurant to find the perfect wine can be the start of a memorable experience once you have blown the plug on your selection. But in some other cases, the amount of information in front of you - or perhaps even the information that is entirely lacking - can also make the impression impossible to land on the right decision. Fortunately, very good service Can guide you to something you like if you start with enough basic knowledge. Read the rest for the rules of wine, the sommeliers want you to follow.

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One of the simplest errors to make of wine can assume that you will have to break your budget to get something really fantastic. Fortunately, you can always get exactly the flavor profile you are looking for if you are frank with your server or your wine store clerk.

"When you speak with a sommelier, never be afraid to disclose exactly what your budget is. A good wine professional will respect this and will be better equipped to offer useful selections in this range," Travis Hinkle , manager of corporate drinks for Del Frisco grille , recount Better life .

If you are at a loss, he can help you talk to your sommelier about some of the wines you know, then ask for similar offers.

"Well -known grapes or wine regions can order high prices, so sometimes the best values will be placed on the beaten track," suggests Hinkle. "Don't be afraid to branch and explore!"

The term "aging like good wine" can be well known for a reason. But wine experts point out that the vast majority of versions do not need to sit in the cellar for a very long time to taste good.

"Most wines - 90% - are intended to be drunk in the year following production, so you don't have to keep each bottle that you get", advises Audrey Wayne , A Wset 2 level Sommelier with distinction. "Drink your wine and take advantage of it!"

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If you hope to pass your gastronomic experience to the next level, wine experts agree that what is on the plate next to your glass. But if you are picky on what you like, you may want to jump trying to find the perfect twinning.

"If you have special aversions, such as sweet wines, or if you only drink white or red wine, tasting menus may not be for you," said Jonathan Kleeman ,, Group drinking manager and Sommelier executive chief at the London History Group.

Instead, order a bottle of the type of wine you like.

"Making unnecessary requests only complicate the process for restaurant staff. For example, if you prefer a generous red wine, but you take a delicate dish of scallops, finding a matching wine is difficult," said he. "So, if you don't want twinning, it is better to be simple on this subject."

Most casual wine drinkers know that red wine is generally served at room temperature, while white and sparkling wines are more refrigerated. However, it turns out that our modern definition of what is cool enough has changed over the centuries.

"The ambient temperature actually means the temperature of the cell. And cellars that are not linked to fully heated and air -conditioned houses: think of Old French Castle Cellars", explains Wayne.

There are even some differences to consider in the categories.

"Lighter red wines such as Beaujolais and Pinot Noir must be served at cooler temperatures of about 50 to 55 degrees Fahrenheit to highlight bright fruits and delightfully light spice qualities in these wines," said Sandra Guidbord , founder of Sandra's life life . "Do not hesitate to throw one of these bottles in a bucket of ice for a few minutes and make a good thrill."

These daring and richer bottles can be a little warmer, however.

"Wines such as Cabernet Sauvignon and Italian Barolo can be appreciated at 60 to 65 degrees to improve the lush flavors of black fruit, vanilla and oak," she suggests. In comparison, white and sparkling wines can be served from 40 to 45 degrees.

If you are loss of wines storage at home, it can be easier to keep them all at a cooler temperature, at around 50 degrees Fahrenheit, says Wayne. In this way, they can lightly warm up or cool quickly when you are ready to serve them.

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Although knowledge of your grape varieties and your geography can undoubtedly help you navigate a list, it can sometimes be too easy to fall back into the relatively small corner of the world of wine with which you are comfortable. This is why experts say that it can be advantageous to make certain recommendations and really know your palate.

"There is no" good "or" bad "universal", says Jennifer Lindsay , a level 3 wset sommelier and director of the Wine Show at Houston Livestock Show and Rodeo . "Wine is and should be a personal preference."

Sometimes this may mean that you do not limit yourself to wines appreciated by "expert rape" in your life.

"Try wines made from different varieties, mixtures, places and producers to find what's talking to you," explains Lindsay. "Farmers and winegrowers around the world produce a wide range of flavors, and each of them has a dedicated consumers' base."

Sometimes it can be useful to consider wine as a unique presentation like a specific place which has been magically captured in a glass container.

"Wine is a living agricultural product. Behind each bottle is land that is neat or strongly extracted," explains Gianni Ottone , a sommelier of level 2 Wset and founder of Red . "Like all the things we eat, it is important that we are aware of the way this product has been created. The next time you order wine in a restaurant that has an internal wine expert or a sommelier, consider To ask them for a natural wine or a bottle of a small producer: it may surprise you. "

We all made ourselves with the glasses we have on hand in pinch. But just as you don't serve a cute net on a paper plate, the rod software is important if you try to get the most out of your bottle. AE0FCC31AE342FD3A1346EBB1F342FCB

"You do not need to have a different glass for each variety, but you want a quality glass that is not too thick and has enough room for the wine to move, allowing it to show its aromas and His flavors, "explains Lindsay. "To get an idea of the reason why this is so important, I recommend pouring the same wine into several types of glass and you would be surprised to see how much taste and different odors in each."

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You can say that one of the most difficult parts about the wine control can be found the right words to describe it to your server or your wine store clerk. But there is a widely used term that sommeliers would suit is deeply misunderstood by most consumers.

"It is important to remember that most wines in Western restaurants these days are dry and that sweet wines are rarely found unless they are labeled as such," explains Kleeman.

Instead, try thinking about your wine in some distinct categories that correspond to your preference. This could mean saying that you are a fan of "minerality", which means rocky, salty, lean or more crisp tones, explains Kleeman. You might also love them with fruit - which does not yet mean sweet - describe wines that display notes of fruit flavors such as fruit, apple, pear or citrus.

Kleeman says that if you have trouble building your vocabulary immediately, you can always rely on recommendations.

"You can do it by pointing a wine you like on the menu or by mentioning a wine name you know," he suggests.

The sound of a popping cork is generally synonymous with a great celebration. But the fact is that champagne and other sparkling wines can be just as good for any random night of the week if that's what your palace wants.

"Do not be afraid to burst a bottle of bubbles with nothing to celebrate," says Ottone. "Although generally reserved for dessert or toast, incorporate champagne with your meal. Some of my favorite and really fun agreements - fields are very relaxed dishes such as fish tacos, fried chicken sandwiches and ravioli of ravioli Musk squash with brown butter. "