Blog posts of '2017' 'October'

Does tasting wine at a fancy restaurant make you nervous? Do you feel awkward when all eyes are on you while having the first sip? Many people are afraid of tasting wine, but it should be fun. In this blog, we teach you step-by-step how to taste wine and develop an objective opinion about the served wine. First things first Tasting wine is a careful observation of look, smell, and taste. The more carefully you taste, the better you know why you prefer certain wines over others. Don’t be shy and write down your findings about a particular wine so you learn to share your thoughts in a clear and structured way. The perfect serve A good tasting starts with the way a wine is served. It’s part of the experience of enjoying a fine wine, even at home. Do you have a dinner party planned and always wanted to serve your wine with style? In a previous blog post, we gathered five tips that will give you the necessary confidence to make an impression at the table. You might even want to take the time to give more details about the wine. The better you understand the wine label, the better the story. Before you know it, you’ll sound like a true sommelier. Evaluate a wine by sight The colour of the wine Look straight down into the glass and observe the colour. After a while, you will learn to identify certain grapes by colour: an aged Pinot Noir has a pale brick colour in the center and an even more transparent edge, while a young Cabernet Sauvignon can be recognized by the dark ruby center and a slightly magenta-tinted edge. The older the wine, the more difference between the color in the center and the color at the edge. In general, intense colours indicate an exclusive wine of good quality, yet keep in mind every grape has its own unique intensity level. Only compare the intensity between wines of the same vintage. For example, deeper and richer coloured Bordeaux wines will taste more intense, while young Bordeaux wines with light colours will taste lighter and have more red fruits than black ones. A good wine should also show some sparkle when looking down into the glass. The more reflection of the light, the better the quality, yet it doesn’t tell you anything about the taste itself. The clarity of the wine Raise your glass of wine and hold it to the light. See how clear it is. The clarity of the wine tells you more about the quality of the grapes and storage conditions. A cloudy wine doesn’t necessarily mean the wine is bad, but it can indicate a lack of finesse. If you notice any sediment, there’s no reason to panic because it’s perfectly normal with an aged vintage wine. It may not look pretty, but the wine is still perfect to drink. The viscosity of the wine Swirl the wine and evaluate the viscosity or the ‘wine legs’. The higher the alcohol level of the wine, the higher the density of the droplets on the inside of the wine glass. When the tears flow down slowly, it indicates a sweet wine. Evaluate the smell of a wine A first impression Don’t swirl or bury your nose inside the glass, but take a first sniff over the top. This is the perfect way to check if you smell cork or other things that don’t belong in a wine. If you smell anything irregular, don’t hesitate to mention it. Indicate the primary aromas Take a deep sniff without swirling the glass. Make sure you hold the glass by its stem so your hands don’t warm up the wine. What do you smell? Mostly fruits? Or more herbal or floral notes? When you smell multiple aromas, you’re holding a complex wine. Don’t panic if you can’t distinguish any aroma at this point. This means the wine is ‘closed’. Indicate the secondary and tertiary aromas Time to swirl and release the secondary aromas that come from the winemaking practices. Especially the influence of oak can be derived and aromas like toast, vanilla, cedar, spice. When you’re tasting a young white wine or a young sparkling wine, you may even notice the scent of beer. This is perfectly normal and comes from the yeast. If you still don’t smell anything, the wine is indeed closed. When you’re holding an aged vintage wine, it’s possible to smell tertiary aromas as well. Aged white wines can release the smell of honey, toast, burned nuts, and petrol, while the smell of an aged red wine might remind you of leather, fall, or the countryside. TIP: If you want to practice swirling, pour some water in a wine glass and swirl the water around until you feel confident enough. Evaluate the taste of a wine The main taste of wine Take a sip and circulate it throughout your mouth by sucking on it as if you’re pulling the wine through a straw. Our tongues can detect four tastes: salty, sour, sweet, or bitter. All wines will taste a little sour because grapes inherently have some level of acidity, yet a salty taste will be less likely present. The level of tannins influences the bitterness and colour. The higher the level, the deeper the colour, and the more chance your mouth will feel a little dry while tasting. When bitterness is all you can taste, the tannins aren’t of good quality. Good tannins influence the aging of the wine and add stability to the texture. They are present but should be balanced by sour and fruity notes. Discovering new aromas By circulating the wine in your mouth, you might smell new aromas. This is called the ‘retronasal smell’. As you are warming up the wine in your mouth, the smell molecules shunt up through the nasal passages. The length of the taste Keep paying attention after you have swallowed the wine. How long does it take before the flavour is gone? The finish of the wine is just as important as the beginning and mid-palate. Develop your own personal taste Tasting wine should always be an interesting and pleasant experience. After a while, you will develop a preference for certain grape varieties and wine regions, making choosing a wine at a fancy restaurant less stressful. Do you plan a private tasting or are you a professional in organizing wine tastings? At Belgium Wine Watchers, you will find a wide range of exclusive wines from the best regions in France and Italy. Don’t hesitate to contact us if you need help in making your selection.

Introduction: At Belgium Wine Watchers, we recently stumbled upon a ghost bottle of old Port, shrouded in mystery with no reference to its producer. Intrigued by the challenge, we decided to take a leap of faith and uncork this hidden gem. With eager anticipation, we indulged in a sip of this remarkably aged 1927 Porto, and what a delight it turned out to be! Body: This ancient Port, despite its age, still retains its charm and allure. With every sip, it reveals layers of flavor that tantalize the palate. The smoothness of ripe cherries dances alongside the subtle notes of wild herbs, creating a symphony of taste that captivates the senses. But the true surprise comes with a burst of baked biscuit character, adding depth and complexity to the experience. While the liquid may show signs of its age with a slight flakiness, it remains a testament to the enduring quality of well-aged Port. Despite the passage of time, this ghost bottle still boasts a stunning depth and richness of fruit, showcasing just how worthy aged Port can be. It's a true survivor, standing the test of time and leaving a lasting impression on all who have the privilege of tasting it. Conclusion: In a world where treasures often lie hidden, this ghost bottle of Porto from 1927 serves as a reminder of the timeless allure of fine wine. Its discovery is a testament to the thrill of exploration and the joy of uncovering hidden gems. As we raise our glasses to toast this remarkable find, we invite you to join us on a journey of discovery and indulgence, where every sip tells a story and every bottle holds the promise of adventure.

A ghost bottle of old Port came into our hands. We could not find any reference about the producer. So we accepted the challenge and gave it a shot. With itchy hands we uncorked the bottle for a sip. This very old 1927 Porto is a pleasing mid-weigh effort endowed with smooth ripe cherries, wild herb...