How to Taste Wine

Recently, i have been asked few times by some new wine drinker how to taste wine, So you want to learn about wine? Well one of the first steps is learning how to taste wine appropriately so that you can get the most out of each new wine experience. By focusing on several important aspects in each wine tasting you help to refine your palate, pick out subtle details, and really understand the wine. This helps take the experience of wine tasting from a simple consumption of a beverage to new heights of appreciation!

Wine appreciation, just like appreciating any art, requires experience to develop. The first time you taste a wine, you don't notice all the details. Some of these subtleties get lost on the novice. Only after tasting many wines and analyzing them in depth can you start to see these subtleties, both the good and the bad, and to distinguish a good wine from a poor one and to distinguish a good wine from a truly great one. Therefore, knowing how to taste wine as you get started is critical to avoid missing anything. Other tips like taking wine tasting notes in a wine tasting journal can help you to hone your appreciation, focus on details and to remember one wine from the next.

In the end, whether you like a wine will come down to your own personal taste and preferences, but the info in this section can help you to get started so that you will maximize each new wine and start to learn how to analyze the different components each wine.

Have fun, but do not get Drunk.

Your Wine Dr. 

What should I drink with Short Ribs.

I recently attend a very high end dinner party where they had Michelin star chef presenting his fine skill, same time my friend ask me to put my thoughts to pull some wine from his multi-million dollar wine cellar, here what I was able to put together for speech and wine for dinner. luscious, melt-in-the-mouth short ribs call for robust reds, but much like the Bacon Cheeseburger oh Nut, pairing overly rich, palate-coating wines with one of the world’s fattier cuts of meat is just gross. Instead, look for full-bodied reds that have enough acidity to keep your palate refreshed.  

Southern French Reds.
The rustic Grenache-based blends made in regions such as the Southern Rhone, Provence and the Languedoc are made for braised meats. They offer spicy fruit and coarser tannins that become soft and delicious with richer dishes, like short ribs. One affordable producer to look for: Mas de Gourgonnier. Domaine Charvin from Châteauneuf-du-Pape and Canet-Valette from Saint-Chinian also make reliable bottles.

Chilean Cabernet Sauvignon.
When served blind, wine geeks often have a hard time pegging Chilean Cabernet. They have some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes them great with short ribs. Look for bottles from Penalolen or Mapuche.

Sangiovese from Tuscany.
Sangiovese, grown in Tuscan sub regions such as Chianti, Montepulciano and Montalcino, is too often reserved for pizza and pasta. Yes, super-cheap Sangiovese are best saved for lighter food, but pay a few more dollars and you’ll be rewarded with serious reds that have bright cherry fruit and smoky, herbal notes—delicious with beefy short ribs. Try wines from Mastrojanni in Montalcino, Fèlsina in Chianti or Avignonesi in Montepulciano.

Cheers. 

Your Wine Dr. 

Khan