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 It pains me to see many people avoid drinking wine because they are unnecessarily overawed by it. As I always say, wine is a big subject but not a difficult one. It’s like a TV detective serial you flip through and go to your favourite channel everyday but once you watch it, you may be hooked. You don’t have to know about the characters or watch from the very first episode. Here are some of my basic tips-aimed at the beginners who may one day become connoisseurs or even collectors:
Style of wine
Besides the colour of wine-red, white and rosé –called still wines, there are sparkling wines. They are fizzy and include carbon dioxide infused through double fermentation (tank for cheaper wines like Prosecco) or bottle fermentation (like champagne and most Indian bubblies). It can also be infused like in a coca cola for cheap bubblies (carbonisation). It may be called champagne only if it is produced in the specified areas in Champagne. Prosecco is a cheaper form of bubbly made only in a specified area in Italy and using only local Glera grape. Sparkling wine is usually white or rosé though in rare cases it may also be red. Another style is fortified wine like Port (unfortunately, even Goan), Sherry and Madeira.
Difference between sweet and dry wine
The basic difference is in how sweet it feels on the palate. Technically, it is specified as the residual sugar- the amount of sugar that would be in a liter of wine if it were solidified. If it has 0-1 gm of sugar/ liter it’s considered bone dry. Most countries have different rules to define it but generally the wine is considered dry if under 5 gms/liter. In some countries like Germany it is considered dry even if it has 9 gms/ liter. Slightly sweet wines are called off-dry.
Varietal or Blend
You will notice many wines indicating grape varieties like Sauvignon Blanc, Riesling, Chardonnay or Pinot Grigio for white wines and Merlot, Cabernet Sauvignon, Pinot Noir and  Shiraz on red wine bottles. These are called single varietals and are generally from what are called New World countries like Australia, Chile and India. In Europe, especially in France, Italy and Spain, they mention the name of the region where they are produced-like Chablis (Chardonnay), Bordeaux (a blend of up to 5 grapes), Barolo (Nebbiolo), and Burgundy (Pinot Noir). The trend is to indicate the varietals or blends when it is made from 2 or more grapes. Each grape has its own character (think of an Indian who will always look an Indian wherever he is born) but different soils and local climate change the character and bring different complex notes (think of the same Indian growing up in US, UK, Delhi, Punjab or Mumbai!)
Why red wine is served at room temperature and why white wine is chilled
To enjoy the best flavours and aromas, wine must be served at the correct temperature. Think Coke-would you drink it without chilling in winter? Or would you let hot tea get lukewarm before the first sip because it is hot? Room temperature is not any room temperature – but from 16-20˚C. Red wine should never be served at higher than 18˚C (temperature in an a/c room is normally 21-24˚C). Lighter reds can be served at 14-16˚C. It’s best to cool the bottle for 10-20 minutes in the fridge before serving. White wine should be served at 10-12˚C and sparkling wine at 6-8.
Whether to decant or not
 This is a personal choice but usually done for older red wine-Over 95% wines don’t need it. Complex wines (read more expensive reds) should be decanted for 30-60 minutes. Generally, mature wines (say over 30 years) should be decanted to remove the sediments but for a short time of 15-30 minutes. White wines do not normally need decanting unless they were matured in oak casks. It is best to pour wine in a bigger glass and let it stay in the glass. It will open up better with oxygen coming in contact with the surface.
Letting red wine breathe Inexpensive wines won’t be helped much with breathing except sometimes making the slightly-off flavours disappear to an extent. Better reds should be poured and kept in the glass for several minutes and they will open up. Outstanding wines usually change their character as they breathe in the glass.
How to know when it's corked
If you nose (smell) the wine, it will have a musty smell, like wet cardboard or newspaper. There would not be any rotten smell but nothing positive about it. It can be generally avoided if you order the wine with a screwcap. In most cases of low to medium ended wines screwcap is a better choice these days.
What is the body of a wine and how is it important?
Body indicates the texture of wine-usually categorised as light, medium or full bodied. It depends on the grapes and alcohol level. There is no exact definition but to understand the concept, think of a double toned milk and its feel on the palate (light-bodied), regular milk with 2% fat (medium bodied) and the buffalo milk with cream that you get it from the local dairy (full-bodied). It helps to understand the body of the wine to pair it with food and ideal serving temperature.
Basic wine and food pairings
 Basically, there is no rule-you should choose what you like to drink the best. If you are particular, the basic rule of white wine with white food and red wine with red food is still valid, though it is better to match the textures- light wine with light textured food- so grilled or poached fish dishes would go well with a light Sauvignon and the fish with Tartare sauce or another creamy sauce may go better with a fuller-bodied white like Chardonnay. Salmon fish can also match with red wine like Pinot Noir. Most vegetarian dishes pair better with light-to medium bodied white wines. Dishes with mushrooms, truffle, asparagus, and spinach can also go with red wines- avoid highly tannic wines, especially with spicy food as tannins add to the chilli heat. If you love chillies, you may also like Shiraz.
House wine
Most restaurants serve you house wine which could be a cheap wine or entry level wine-with or without a label. Basically, it is sold by the glass and affordable but generally drinkable enough to order a glass or two. A good restaurant has decent quality wines and they are changed frequently, giving you different experiences. Do not feel shy to ask them about the label if not displayed on the Menu.
Vintage and why it is important
 Vintage merely indicates the year in which the grapes were harvested. The significance comes in because for ordinary white wines the life may be 2-3 years and in red wines for 3-5 years after which it starts going downhill in terms of drinkability. In regions like Bordeaux, Burgundy and Barolo where the climate varies significantly, the quality difference is discernible in different vintages. For fine wine, it is important to see how it evolves year after year.
Most important thing to remember when picking a bottle of wine
Whether in a wine shop or at a restaurant, your budget is the most important factor as the wines can get very expensive but avoid really low-priced wine- never expect great quality from a cheap wine. Choose fruity, slightly sweet (called off-dry) wines; avoid an oaked white wine and red wine with high tannins like Cabernet Sauvignon if you are a novice. Usually, you would not go wrong with a Merlot, Malbec, Shiraz and a Chardonnay, Sauvignon Blanc or Pinot Grigio.
Storage of wine
This is perhaps the most important aspect of wine since wine deteriorates fast in heat and light. Store wine between 13-15˚ (though ordinary wines would not lose much till 22˚C and a little more till 25˚) beyond which every wine bruises slowly. Bottles with cork should be kept horizontally. Avoid heat and light where you store them.
THE most important tip- drink wine moderately- 2 glasses a day (1 for the women and try to drink better, not necessarily very expensive wines.) Keep it as a guideline for a healthy lifestyle, anyway.
Subhash Arora
For the NDTV Article click HERE |