Hosting a Wine Party

Written by Nerello Glasure

Continued from page 1

To experiencerepparttar full pleasure ofrepparttar 113100 wine, it is important that you serve them atrepparttar 113101 correct temperature. Below arerepparttar 113102 basic temperature guidelines:

Temperature per Wine Types 37-43F --- White Sweet Wines 41-45F --- Champagne and Sparkling Wines 46-50F --- White Dry Young Wines 48-54F --- White Aged and Pink Wines 52-59F --- Red Young Wines 54-63F --- Port and Sherry 58-63F --- Red Full-body Wines 59-65F --- Red Aged Wines

Serving Considerations There are important factors to consider when pouringrepparttar 113103 wine at a Wine Tasting Party.

1. Fillrepparttar 113104 glasses only one-third full. This will prevent anyone from swirlingrepparttar 113105 wine on your tablecloth or carpeting. 2. Expect to serve about eight to twelve samples from each 750 ml bottle. 3. As a rule, serve white wines before red wines and dry wines before sweet. 4. Blush wines are served as you would serve a rose, in-betweenrepparttar 113106 white andrepparttar 113107 reds. 5. The serving order is more common sense than etiquette. 6. Sweet wines have a tendency to over powerrepparttar 113108 taste buds giving a sensation of bitterness torepparttar 113109 dry wines.

Sights The first step inrepparttar 113110 tasting process is to examinerepparttar 113111 wine and take note ofrepparttar 113112 color, clarity, and transparency ofrepparttar 113113 wine. Young wines are typically very clear. Older blends may be expected to have a little sediment. There is a lot to this and it takes a bit of experience to understand which hues are right for each type.

Smell The second step is inrepparttar 113114 pleasure of smellingrepparttar 113115 wine. Swirlrepparttar 113116 wine around inrepparttar 113117 glass which awakens its aromas or bouquets. It is important to take a good sniff ofrepparttar 113118 bouquet and try to detect unique fragrances. If are new at this, dont fret, you will get better over time.

Taste Nowrepparttar 113119 fun part of actually tastingrepparttar 113120 wine. Take a sip and rollrepparttar 113121 wine over your tongue. Different parts ofrepparttar 113122 tongue will register different tastes so be sure to rollrepparttar 113123 wine around in your mouth. Try to focus onrepparttar 113124 characteristics ofrepparttar 113125 wine, such as body, sweetness, tartness, bitterness, and fruitiness. You should also take noticerepparttar 113126 subtleties ofrepparttar 113127 wines aftertaste.

Nerello Glasure [Fashion Artist of Zany Wearables: and a Publishing Member of the Wine Resource:]

Learn about Chardonnay Wine

Written by Nerello Glasure

Continued from page 1

Descriptive Flavors

  • Apple
  • Pineapple
  • Coconut
  • Pear
  • Peach
  • Honey
  • Yeast
  • Vanilla
  • Butter
  • Toast
  • Roasted almond or hazelnut

Keep It or Drink It Chardonnay is ready to serve when it is sold. Many ofrepparttar top Chardonnays from California, France, and Australia will continue to improve for up to five years fromrepparttar 113099 time it is bottled. Checkrepparttar 113100 label orrepparttar 113101 producer's web site for specific recommendations.

Food Combinations The beauty of Chardonnay is that its high acids and full-bodied nature provide it great food matching versatility. It will go very well with most any recipies you serve. It is wonderful with fish, especially salmon.

Nerello Glasure [Fashion Artist of Zany Wearables: and a Publishing Member of the Wine Resource:]

    <Back to Page 1 © 2005
Terms of Use