TIP #1: Order by the “flight”
If you want to
learn about wine and how to enjoy it more your best strategy
is to compare glasses of various wines that have some similarities
(made from the same grape variety, for example) but also
crucial differences (produced in different regions, with
different climates).
When I was learning to blind taste
I found comparisons of this type essential to fine- tuning
my palate and helping me build my understanding of classic
wine types. But even if you have no interest in blind tasting
and just want to define your own preferences more clearly,
so that the next time you order a wine you’re able
to zero in on what you like more effectively, comparing
one wine to another is fun and informative.
That’s why restaurants that offer
“flights” of wines grouped by categories provide
great opportunities for even the average diner with an interest
in wine. A flight is a small sample of several different
wines (we use three at Legal Sea Foods) that will offer
you a sometimes subtle contrast. For example, you might
get three 2-ounce pours of Pinot Noirs from different countries,
or three 1.5-ounce pours of Ports aged or produced differently.
I’d encourage you, no matter how far along you are
on your path of wine knowledge, to take advantage of tasting
flights wherever they’re offered.
Tip
#2: Temperature matters
The best serving temperature for any wine is the one that
will help you enjoy its characteristics most. Having said
that many of the white wines we drink are chilled too severely
to show much flavor and many red wines are so warm that
they are thrown out of balance.
White wines that are too cold will
taste dull because most of the flavors (ultimately the aromas)
are trapped. They need to turn into vapors, or become volatile,
for you to be able to perceive them. This is what happens
on your palate, but if the wine starts out too cold you
still won’t taste much of it even if you warm it up
in your mouth for a while. This is not a problem with wines
that don’t have much flavor to begin with, but those
that have subtle nuances will not be as enjoyable if they’re
too cold (below about 50 degrees Fahrenheit). Unless, of
course, your primary reason for drinking is to quench your
thirst.
Red wines that warm up beyond
the low 70s Fahrenheit become quite volatile so you can
smell and taste a great deal of different flavor elements
in them. The problem is, the warmer they get the more volatile
the alcohol becomes, so that above 70 degrees many wines
give off a harsh aroma and flavor that appears to throw
them off balance. Light chilling is fine for most red wines
that are low in tannin (such as those made with Gamay, or
many Pinot Noirs). Wines with pronounced tannins, on the
other hand, will taste raw and astringent when served too
cool. So Cabernet Sauvignons, for example, should probably
be closer to 70 degrees. If the wine tastes too cool for
your palate you can always warm the glass in your hand.
On the other hand, it’s harder to chill down a glass
that you’ve been poured without diluting its flavor.
