The growing body of food writing aimed at the cultured diner inevitably flowed into the world of wine, sating a growing thirst for knowledge and expertise. Jullien freed himself from those shackles and penned a book for wannabe wine geeks, guiding them to the finest wines in both France and the world beyond. For those eager to find out how Champagne was made, and which villages made the finest examples, here was a man who had the answers.
Admittedly, he showed a distinct preference for the wines of France and lamented the adulterated wines available in the English market, particularly the concocted Ports and Sherries that were widely sold as the real thing. Also in , Scotsman James Busby, perhaps best known for his role in the formative years of the Australian and New Zealand wine scene, published a noteworthy text. While gathering the cuttings from France and Spain that formed the stock for the first Antipodean vineyards, he penned a journal of his travels, which provided an insight into French and Spanish viticulture, winemaking, and wine styles.
It was he who could afford to buy these books, drink the finest wines, and store them in his cellar. But as the century progressed, aspirational middle-class professionals also wanted to know about wine in a bid to emulate the lifestyles of the elites.
This body of literature laid the groundwork for the intellectualization of wine. Consumers were certainly becoming more educated throughout the 19 th century with Jullien and Redding at the vanguard.
However, Dr. Graham Harding, a wine historian based in Oxford, explains that there is little evidence of genuine connoisseurs.
The embryonic form of wine connoisseurship in lands hundreds or even thousands of miles from the cellar also could not have occurred without the improvements in science that took place in the 18 th century, enabling wines to be transported long distances without spoiling. The Dutch had introduced sterilization of barrels using sulfur candles, and it was discovered that keeping barrels as full as possible reduced the chances of the wine turning to vinegar en route to its destination.
Chaptalizing wines to increase their final alcohol level—or even fortifying them—also imbued them with greater resilience for long journeys. It was at this time that glass manufacturers started using molds to create standard shapes and sizes that could be sealed with a cork stopper. In the middle of the 19 th century, Louis Pasteur turned his attentions to wine science.
Throughout the 19 th century, armed with their freshly printed—and reprinted—wine texts, newly educated wine drinkers could buy wines their authors had recommended and mature them in their cellars. They were equipped to impress their peers.
Thanks to this new literature and developments in science, wine had become another means of demonstrating intellect and civility. However, the notion of wine connoisseurship was still in flux by the end of the 19 th century. But in the 20 th century, connoisseurship started to take the form known today: a wine connoisseur is an individual who has built up their knowledge of wines over time and can discriminate from one glass to the next.
This was made possible by building on the reference books now available with the creation of wine societies and organized tasting events in the first half of the 20 th century, which led to the development of discerning palates and allowed judgments to be made based on practical, not simply theoretical, experience.
This notion has been developed to extremes by the Master of Wine and Master Sommelier exams, which require candidates to pick up a glass of wine and use their theoretical knowledge and tasting experience to identify the grape varieties, vintages, and origins of wine, to the nearest village. The tasting ritual is conducted in three stages, each to assess a particular aspect of the wine. Hold the glass up to the light and examine the wine for clarity and colour.
The wine should be brilliantly clear and attractive, with colour appropriate to its age and variety. Faults to look for are cloudiness or browning in young wines. Swirl the wine about in the glass to allow the aroma to escape, then hold it against the nose and breathe deeply to inhale the fragrances. What can you detect? The wine should smell pleasantly inviting and typical of the variety from which it was made. Off odours detract from the general appeal.
A mouldy or corky smell may be the fault of a single bottle, but a sour, vinegary smell often denotes that the wine has been badly stored or is too old to be good. Wine grapes are not the same kind that you purchase in a grocery store. The grapes for making wine are smaller, but sweet, have seeds, and thick outer skins.
The most popular white wine in the world is Chardonnay, but some people do not like the woody flavor of the oaked Chardonnay. Another white wine is Sauvignon Blanc; originating in France, it is considered a summer wine. Pinot Grigio has flavors of lime, lemon, and green apple and is a very dry wine.
Riesling is sweet, but is also a dry wine. White wines pair deliciously with fish, chicken, shrimp, milder cheeses, and even salads. Pair Cabernet Sauvignon with any meat, but drink Zifandel with pork or ribs. You can drink Pinot Noir with salmon or sushi. Tips and Warnings. Related Articles. Article Summary. Part 1. Drink wine with the 4 S's in mind. Even if you don't know much about wine, you probably know that there's a certain way you're supposed to drink it.
Truly, you can drink it however you want — but to get the most out of its aroma and taste, a legitimate art has been formed. Here are the basics in four steps: [1] X Research source See it. Examine the color. If it's older, a white will be darker and a red will be lighter by and large.
The color can also tell you a bit about the aging processed use. A Chardonnay, for example, will be more golden if aged in oak barrels. Swirl it. Coat the sides of the glass by swirling the wine around gently.
This releases the aroma, helping you truly taste what's in front of you. Smell it. If it's white, look for citrus-y or tropical notes, like lemon and lime, or even melon. You may also be able to detect vanilla or oak.
Generally speaking, cooler places produce more citrus-y, tangy wines. If it's red, look for berry or plum scents. Cooler places will fall on the red berry side of the spectrum like strawberry and cherry , while warmer places will showcase darker scents, like blackberry or plum. You'll also find coffee, smoke, and chocolate as major contenders. Sip it. This will be a combination of taste and smell.
As you sip it, simply ask yourself whether or not you like it. Then you can move onto why. Know your tannins and terroir. Oenophiles and connoisseurs will throw around the term "tannin. Tannins are naturally occurring in grapes and bark and wood and leaves, actually and they add a bitterness, astringency, and complexity to a wine's flavor.
For the record, this applies mostly to red wines. This largely influences the grapes. After all, some wines American are bottled by grape, sure, but others European are bottled just by region. Terroir is what makes a wine, well, itself.
Get your temperatures right. Each type of wine should be served at a slightly different temperature for its best taste to surface. Bolder wines are fine for consumption up to a week.
Use the right glass. Each type of wine does best in a certain size and shape of glass to open up their aroma to the fullest. To do your wine justice, put it in the right glass: [5] X Research source A standard wine glass will do well for most reds.
A Cabernet Sauvignon should have a slightly taller, narrower bowl, and make sure your Pinot Noir pour is just an ounce or two. White wines are also good in standard glasses — but Chardonnay needs a slightly wider brim. A Port needs to be in a large flute; Madeira should be in a large hock glass; Sherry is best in a narrow martini-esque glass. Vintage sparkling wines are best in a coupe, tulip, or flute.
Know how to hold the glass, too. You will never be mistaken for a wine connoisseur if you're holding your glass incorrectly. To look like an expert, holding and swilling wine like it's your job, make sure to hold the glass by its stem. This goes double for white wines that are chilled — you don't want the heat of your hands warming the bowl, altering the taste.
To swirl the wine around the bowl, rotate at your wrist, not your entire arm. Familiarize yourself with how to describe a wine's aroma. Being a wine connoisseur is mainly about being able to describe what you're tasting and recognize what's happening on your palette. To get at a wine's aroma, there are generally five categories: fruity, mineral, dairy and nutty, sweet and wooden, and spicy and savory.
Here's what "flavors" fall under each: [7] X Research source Fruity. Pretty much any fruit, including the aroma of jam Mineral. Flint, stones, earthen, gasoline Dairy and nutty. Butter, cream, yeast, bread, toast, grilled nuts, biscuits, almonds Sweet and wooden. Chocolate, toffee, butterscotch, honey, vanilla, oak, and cedar Spicy and savory. Tobacco, smoke, licorice, pepper, truffles, bacon, coffee, cinnamon.
Part 2. Go to a wine shop and ask the staff for recommendations.
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