Monday, 02 July 2012 16:27

Choosing the right wine

Written by  Corcova

Choosing the wine represents a quite difficult mission and of a great responsibility because the success of a festive dinner depends on it. First of all we should know that the price is not a wine quality guarantee. Of course, nor the bottle and the label aspect. It is not enough, nevertheless it is requested that we know first of all the meaning of the data written on the label. By the law, this should have the name of the producer, of the company which bottled the wine, of the importer (if this is the case), the commercial brand, the variety, the year of harvest, the geographical indication, the type of vinification, the alcohol percentage and the quality category. We have to know that, for be taken in consideration, the wine should have a DOC, a controlled origin denomination.

If there is written DOCC, this means we have a wine with controlled origin with steps of quality. The wines with DOCC-CMD on the label are DOC wines harvested when full ripened, the DOCC-CT wines are DOC wines later harvested, and DOCC-CIB wines are DOC wines harvested when grape berries are ennobled.
Then we should check the alcohol percentage. The common table wines should have at least 8.5 degrees of alcohol, then superior table wines follow, with 8.5 - 10 degrees, and the superior quality wines, with at least 10 degrees. But... beware: the alcohol percentage is not a guarantee for the quality! The only thing we find out is that a less 10% alcohol wine is not a quality wine.
Finally, we have to check carefully the sugar content. So, for a maximum of 4 grammes of sugar for 1 liter we have dry wines, between 4 and 12 grammes for 1 liter, semi-dry wines, between 12 and 50 grammes for 1 liter, semi-sweet wines, and over 50 grammes for 1 liter, sweet wines.
The sugar content, the color and the variety are essential for a correct pairing of wines and foods. But, again, these data are not enough... Therefore it is necessary to ask a specialist, and normally in the specialized shops and in the quality restaurants it should exists such a wine specialist able to give us all data needed, or we should have the possibility to taste the wines we buy. IN this purpose, we poor the wine at its optimal temperature in a narrow glass, we fill 1/3 of the glass, and we analyze firstly the limpidity, the color and the intensity of the wine. Then we analyze the fluidity and how pearled the wine is. After this, we shake the glass a little bit, for stimulating the vaporization of the volatile elements, in order to correctly evaluate the scent. Any unpleasant odor indicates a defect. The complicated part or this evaluation is identifying the flavors, which indicate the grapes type and the vinification techniques used. The last one is the taste examination. This is meant to confirm to us the data already obtained and to give us the last supplementary details. When you don't have the time to achieve such a study, it is recommended to chose wines you are sure about. And you will be never disappointed by a Corcova wine... (Photo: Stock.XCHNG)

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