Remember, it's your nose that counts here. It does not matter if someone else interprets smell differently, that is part of pleasure of wine.

Taste At last, it is time to drink wine. The following components that make up flavor of wine can be detected by rolling wine around in your mouth and concentrating on what comes to mind as you taste.

Sweetness This fruit flavor tasted at front of tongue. This comes from wine's fruit flavors as well as any fermented grape sugars left in wine. If there is no perceived sweetness, a wine is dry.

Acidity This gives wine freshness and zest. When balanced, it makes for a fresh, crisp, enjoyable wine. On other end of spectrum, acidity can lend a negative, vinegary taste to wine.

Tannin Comes from stems and skins of grape. It has a woody taste, similar to flavor released when biting a grape seed. Tannin can be mouth puckering, but it normally mellows with age.

Alcohol In low concentrations, alcohol portrays itself as somewhat sweet, and in high concentrations, it shows as a warm, pervasive sensation at back of mouth.

Fruitiness The intensity and flavor depends on grape variety, growing conditions, and wine making techniques.

Balance For a good wine, there should be a balance of above flavor components. If any one of components is overpowering, experience of drinking wine can be tainted. This can sometimes mean that wine is young and will become more balanced with age.

To clean burnt or scorched pans, sprinkle pans liberally with baking soda, adding just enough water to moisten. Let stand over night. To get those stubborn stains off of inside of you microwave; spray liberally with two parts water and one part bleach, heat on high for 20 seconds and let stand for about an hour. The stains should come right off. For really stubborn stains heat for 30 seconds and let sit for 2 - 3 hours.