how to taste wine

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

How to taste wine HOW TO TASTE WINE

Wines
 
Wine is one of the most important elements is traditional Florentine culture and gastronomy; it would therefore be quite unthinkable not to dedicate some proper attention to this most harmonious and enjoyable partner at our table.
 
 
 
In such a limited space, I can indicate only a few general guidelines which, if not followed, could spoil even the most delicious of meals.
 
 
 
1. Wines should be drunk in the following order: first the light, delicately flavoured whites, then the more aromatic whites, rosés and lastly the reds, starting with the lighter and proceeding to more full-bodied.
 
 
2. Heavier and sweeter wines should never be served with red meats and game but with desserts and even well-matured, strongly-flavoured cheeses.
 
 
3. Drink some natural mineral water after tasting a wine in order to better appreciate the next one.
 
 
4. An entire meal can be based around one particularly rare or special wine.
 
 
5. The most important wines, such as Brunello or some of the Chianti Classico Riserva, must be served chambré at room temperature (20º-22º C.) - and opened at least an hour before serving. Very old wines should be decanted slowly and gently into a carafe or decanter.
 
 
To help you recognise the main varieties of wine produced in Tuscany, I have written brief, but hopefully adequate, descriptions of each major wine. I have also indicated the foods they best compliment. Do remember however, that such advice is not meant to be definitive as it can only be based on the overall, general characteristics of each kind of wine. For example, a particularly full-bodied Vernaccia from San Gimignano (several vintages come to mind) might be quite delicious with some of the more spicy, Tuscan cured hams.

 
« back
 




Italian Cooking Recipes
HOME
ART OF COOKERY
Setting the Table
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
GLOSSARY
Contact Us
Useful Links
Suggestions
Sitemap


Info about the Art of Cookery newsletterInsert your email address and join the Art of Cookery newsletter:  
   





© Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy