How to Store Wine - How to Taste Wine - How to Select Wine - Food and Wine Pairing
How to Store Wine
Temperature, humidity, light and bottle position are all key factors in determining where to store your wine. The ideal storage conditions can be consistently met and are cool, dark, humid and still surroundings. A higher humidity level helps to keep the corks from shrinking and allowing oxygen in, resulting in oxidation of the wine. The ideal humidity is between 65-75%. The most important factor is to keep your wine away from heat and light.
By intentionally storing a wine on its side, you will help keep the cork in constant contact with the wine. This will keep the cork moist, which should keep it from shrinking and allowing the enemy of wine, oxygen, to seep into the bottle. When oxygen comes into contact with wine, the wine starts to oxidise and the aromas, flavours and colour all begin to spoil.
Storing wine in a refrigerator is not a good idea, as the wine is not kept 'still' and the constant vibration agitates the wine and, in red wine, prevents sediment from settling.
Wine Tips / How to
How to Taste Wine
Many people are intimidated by wine tasting, and are not sure what to look for when presented with a glass. Wine tasting is in fact largely based on logic, and on experiencing what is presented to you.
The first thing to do is look at the wine in the glass. What does its colour look like? Look for murkiness, brightness and intensity of colour. Next, gently swirl the wine in the glass to expose it to oxygen. This exposure releases more aromas and helps the wine develop. By smelling the wine deeply, you will get a first glimpse of the complexity and layers of flavour. You should be able to identify distinct 'noses', such as floral, chocolate, smokiness, tabacco and so forth. The better and more complex the wine, the more noses you will be able to detect. Of course, not all aromas are good, and reduction, oxidation or a corked wine will be detectable in the wine's nose.
Now sip a little bit of wine and swirl it around in your mouth. By sucking in some air, you will liberate its perfume further. Let the wine reach your palate and feel the texture. Is it smooth, chalky, sticky or silky? After you swallow (or spit), the aftertaste will linger in your mouth. Try to assess the body, acidity and tannins in the wine, as well as the intensity of the flavour. Then, try to identify specific flavours. This can be anything from butterscotch to berries. The balance between these flavours is also important.
How to Select Wine
We at Leopard's Leap understand that the first thing the everyday consumer looks for when selecting wine is price. That is why we pride ourselves on producing excellent quality wine at affordable price points. After you have an idea of how much you are willing to spend on wine, the next step in the selection process is your wine preference, and the occasion. These days, traditional 'rules' about enjoying wine in certain situations are largely defunct, so don't think that you necessarily have to enjoy white wine in summer, or red wine with red meat. Personal preference is about what you enjoy.
For people not accustomed to heavier-bodied or complex wine, a Merlot may be a good wine to start with. Sauvignon Blanc and Chenin Blanc are also easy-drinking wines that suit almost any occasion.
Food and Wine Pairing
When serving wine with food, there are a few guidelines to keep in mind, although, as with most rules in the culinary world, they are made to be broken. Experimentation is key, and the best way to develop your pairing skills is by tasting as many combinations as you can, and trusting your own judgement and personal preferences.
One of the best guidelines is to not upstage the star dish or wine. If you are serving an exceptional wine, especially a vintage, be careful to not overpower it with a food option that is too complex. Vice Versa, don't pair an easy-drinking wine with a very simple dish. It is important to let the most outstanding element be the centre of attention.
Balance is one of the most important factors to consider. Big, flavourful and full wines should be matched with rich and complex dishes that are boldly-flavoured, while a mild dish that is not rich, such as white fish, will be best complemented by a light wine. Food with an extremely intense flavour, such as peppered mackerel, curry and chocolate are notoriously difficult to pair with wine. In such a situation, look at the wines' structure more than its flavour and base your selection on how well they match.
Leopards Leap Family Vineyards
