How to Choose the Perfect Red Wine

Wine-drinking has always been considered a classy and highly sophisticated event, especially in the early years. For this reason, many people are hesitant to choose their own personal favorites, and they are usually unsure as to which wines are actually good or not.

But when you strip off all the ceremony and the rituals of wine-tasting, it actually all just boils down to an individual’s taste and preference. There really are no fixed rules when it comes to choosing which wines to drink or serve — as long as you like how it tastes, nobody will ever question your choice.

Wine Tips for Beginners

If you have never tasted red wine before but are now willing to give it a try, most experts suggest that you go with a Merlot. This has a rather sweet and smooth taste, making it a popular choice for the general population. It is very easy to swallow, even for first-time wine drinkers.

Merlot

A Merlot is one of those wines that goes well with all types of red meat, but it is particularly delicious when paired with beef or venison. Stews and casseroles can also be spiced up with a glass of Merlot on the side.

Shiraz

Another excellent wine that beginners can try is the Shiraz. After you have gotten used to the Merlot and are already able to fully appreciate its qualities, the Shiraz is the next step to take. This wine has a distinct fruity flavor, although some varieties can also be rather spicy. The stronger taste of this beverage makes it the perfect match for steaks and barbecues.

Pinot Noir

There used to be a time when red wine served with white meat was a no-no. These days, however, it is fairly common to serve red wine with poultry. For example, if you are having turkey, chicken or duck, you can open a bottle of Pinot Noir and pour a glass for each of your guests. A Pinot Noir has a much softer taste and is definitely not as spicy as the Shiraz.

Cabernet Sauvignon

After tasting all three of the mentioned wines, you will already have finished the first stage of your journey towards being a wine connoisseur. Now, you can move on to trying slightly more bitter varieties, such as the Cabernet Sauvignon. This would be the perfect accompaniment for foods such as cheeses and grilled meats.

Wine Making Basics and A Little Know How

Many wine collectors also enjoying the benefits of making wine as a hobby or added interest. Some casual wine drinkers or beer brewers also enjoy this art of making wine. Regardless of why you decide on making the wine, there are several factors that should be put into consideration to guarantee the success of the whole process. Sometimes the temptation is to make too much wine at the same time and this is one of the biggest mistakes to make. It is actually better to make wine in small batches so that you can pay attention to the process, rather than making too much and spoiling the entire batch.

What To Do Wine Tips

Commercial glass cleaners should be used to wash and sterilize all equipment that will be used to make the wine. Freeze and later thaw the fruit because this process allows the yeast to take out the flavor from the fruit. Sodium metabisulphate should be used for sterilizing the fruit during the thawing process. Oxidation makes fermentation very difficult and should be reduced by crushing the fruit and removing the seeds while it is still in the sodium metabisulphate. Protect the fruit from oxidation right after crushing and removing the seeds.

The sugar should also be sterilized by boiling it in a bit of water for about three minutes. It should then be poured over the crushed fruit to remove traces of sulphur dioxide. The liquid sugar should not be too hot as it will give the fruit a cooked taste, which extracts the flavors and is not good for wine making. Another tip is using a starter bottle by mixing yeast and sugar of equal amounts in already boiled and cooled water and letting it ferment before adding the must. Use a beer making tub big enough to allow the fruit to float on the top and ensure that it is pressed against the side and pushed to the bottom at least two times daily. This fruit fermentation process should take about 1 week in cold weather and about 4 days in warm weather.

Add a few sultanas or raisins to increase the wine body. A banana taste will not be noticed if just a single banana is used to increase the body. When adding sugar, it is important to do it in two phases and always leaving room for frothing at the top of the tub. Normal wine maturity should take anywhere from two years and this process should not be hurried or the wine transferred to bottles too soon. This simple mistake can make the work covered in two years futile.