Wine is an alcoholic beverage made from fermented grape juice. Wines made from other fruits are always named accordingly. The chemical composition of wine is about 87.7% water, 11% alcohol, 1% acid, and 0.2% tannins. Wine is an alcoholic beverage made from the fermentation of grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wine is produced by fermenting crushed grapes using various types of yeast which consume the sugars found in the grapes and convert them into alcohol. Various varieties of grapes and strains of yeasts are used depending on the types of wine produced.
How to Select
When you go to buy wine, deciding which bottle to purchase can be a daunting task. This is particularly true if you aren't familiar with wine, or don't have much experience with the beverage. When you go to buy wine, go to the store prepared with a list of several wines and their corresponding ratings. If saving money is something that you're interested in, choose the lowest priced with the highest acceptable rating. Also, talk to the people who work at the store. They're around the stuff all day, and most times can give you some good insight as to which wines to try.
The quality of wine is measured in four essential qualities namely- appearance, fragrance, sensation and finish. A wine that looks more presentable has a pleasing effect. Which is savoury gives a lasting thought.
· Wine is usually intended to be consumed with a meal instead of on its own.
· The bold flavors and characteristics (compared to most whites), will stand up to and sometimes complement flavorful foods.
· When pairing food and wine, the goal is synergy and balance. The wine shouldn't overpower the food, nor should the food overpower the wine.
· Think of wine as if it were a condiment - it should complement the food.
· Pair light-bodied wines with lighter food and fuller-bodied wines with heartier, more flavorful, richer and fattier dishes
· Wine will really shine when it is served at the proper temperature. If the temperature is too cold, the subtle flavors and textures will be lost. If the temperature is too warm, the wine will taste somewhat flat and totally non-refreshing.
· The flavor of the wine is enhanced by serving nuts, dried fruit, and cheese.
· Chocolate is a double-barreled favorite, but notice that dark chocolate is a better match than sweet milk chocolate.
· Chill certain for about thirty minutes before serving. Let the wine breath for a few moments before serving. wines should not be served ice cold. Sniffing wine corks is unnecessary. A properly stored wine will have a cork that is moist to the touch. Old wood can cause wine corks to rot. Avoid putting wine bottles in direct light.
How to Store
Store Wine in a cool, dark place. An underground basement is the ideal environment, hence wine cellars. Those who do not have basements do have other options to consider. Keep tabs on the temperature. Store wine in an area that consistently stays between 55 and 65 degrees F. Overheating will make the wine age too quickly, ruining its composition. Store wine bottles on their sides. Ideally, the wine should touch the cork. This prevents the cork from drying out. This also prevents air from sneaking into the bottle. A moist cork is an indicator of a properly stored wine.
· Wine is a particularly rich source of antioxidants, flavonoids, phenolic
· Resveratrol, found in grape skins and seeds, increases HDL cholesterol and prevent blood clotting.
· Flavonoids, on the other hand, exhibit antioxidant properties helping prevent blood clots and plaques formation in arteries.