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April 2008 - Wine Store

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Aging Wine

Wine is a complex substance. Open a bottle of it now, and it may taste fine. Open a bottle of the same wine several years from now, and the wine becomes something else entirely. Rough edges in the flavor will have smoothed out and the overall flavor of the wine will be more balanced and mellow.

Why age wine? Well, as stated above, the many components of the wine will mellow out over time, and bring a harmonious balance to the flavor of the wine. The tannins, present in red wine, bring a bitter and astringent flavor. Given time, the tannins help to age the wine. As wine ages, the tannins precipitate out of the wine, leaving a smoother and more mellow flavor. As the wine ages, the acids will lose a bit of their bite, allowing the fruit to come out more. As the components of the wine age, they also bring more complexity to the flavor. What you end up with after several years of proper aging is a complex and balanced wine.

What wines should be aged? There are certain guidelines as to what wines should and should not be aged, but they are simply guidelines, not hard and fast rules. Most wines from California are meant to be consumed immediately, and should not be aged. Most white wines should not be aged, as they have a lower amount of tannins than red wine. It is the tannins that are present in red wine that allow the wine to age well. There are a few white wines, however that will improve with a couple of years of aging. Most wines under $25 don't need to be aged. Many French wines are meant to age and mature over several years. There are exceptions to these rules. Go into a wine shop, and ask which wines they would recommend for aging. They can recommend several good wines, along with some ideas of how long to age the wine.

How do I age wine? Proper storage is essential for a wine to age well. Cooler temperatures slow down the aging process, allowing time for the complexity of the wine to develop. The wine should be stored at a constant temperature of 50-60 degrees F. Fluctuating temperatures will cause the wine and the cork to expand and contract, loosening the cork, and exposing the wine to oxygen. The wine should be stored on it's side, so that the wine is in contact with the cork, preventing it from drying out. The storage area should be dark, and have plenty of moisture to keep the cork from drying, which may loosen it, and subject the wine to oxidation.

Once you have a proper storage area for your wine, go to your local wine shop, and get their recommendations on a good aging wine. Buy a case of wine, and then open up one of the bottles when you get home and taste it. Put the rest of the bottles in storage, and start opening them after a couple of years, and note how the flavors and the complexity of the wine have changed. A new bottle of wine may be good, but a properly aged bottle is even better.

About the Author:

Learn more about wine and wine producing regions around the world. Visit Wine Country Guide.

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Sunday April 20, 2008 - Jordan Wine

Another Great Jordan Wine Article

I Love Italian Wine and Food - Reviewing The Whites

I recently finished a wine tour of Italy's twenty administrative regions, briefly describing each region prior to tasting a representative wine with food, and at least one imported Italian cheese. I enjoyed the experience so much that I plan to repeat it, but only after doing something similar for France and perhaps a few other countries. I am happy enough with Italian wine to continue to drink it for the rest of my days, but there are other wine-producing countries out there, and other wines to drink. I am going to give you a bit of a report on the white wines I encountered on this wine tour, but only after a quick summary of Italian white wines, as if such an endeavor was possible. Look for a similar article on Italian red wines.

You wouldn't be alone if you immediately think red when the subject of Italian wine is raised. In spite of extreme variations in climate, soil, elevation, and other geographical conditions, every single one of Italy's twenty regions produces white wine. Of course the percentage varies widely from 84% in the central region of Latium to 9% in the southern region of Calabria. Many of the best-known Italian white wines come from northern Italy.

But the reality of Italy wine is more complex than first meets the eye. Who would have thought that Sicily, a southern Italian region if ever there was one, produces almost as much white wine as red wine. Considering that Sicily holds first place for Italian wine production that's a lot of white wine. In fact, Sicily's annual white wine production is greater than the total wine production of all but five Italian regions. Not all of it is good. But not all of it is bad, and in fact some Sicilian white wine is excellent.

In chronological order we tasted a white wine from the northern region of Emilia-Romagna, the central region of Umbria, the southern region of Campagnia, the central region of Molise, the northern region of Friuli-Venezia Giuli, the southern region of Sicily, the northern region of Veneto, and finally the northern region of Tuscany while describing its neighboring region of Liguria. I was unable to find a Ligurian wine.

These eight wines varied in classification from basically unclassified table wines to IGT, DOC, and DOCG. In short all Italian wine classifications were represented. IGT stands for Indicazione Geografica Tipica, which may be translated as Typical Geographic Indication, in other words a wine that typifies its specific location. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin. DOCG stands for Denominazione di Origine Controllata e Guarantita, which may be translated as Denomination of Controlled and Guaranteed Origin.

The wines varied in price from $6 (actually $8 for a one-liter bottle) to $20. Interestingly enough they all contained from 12% to 12.5% alcohol. They were all 2004 or 2005 vintages. In contrast, the grapes used varied widely, including both international and strictly Italian varieties. Some wines included multiple grape varieties, others did not. And now for the question that you've been waiting for, what about the quality, and in particular the quality as a function of price? That too varied widely, there were both positive and negative surprises. We overpaid and there were definitely some bargains. Which was which? Read the articles.

About the Author

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is www.theworldwidewine.com .

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