The most common perception among people for wines is that wines get better with years. Ageing makes the wines more flavour some with better release of fruit flavours. However, nothing can be farther from truth. At first, not all but some wines age well with time. So, if you are not drinking the wine presuming that the wine will taste better with time, you might be wrong and denying yourself a fine tasting experience right now. You must know in advance what type of wines age well and under what conditions. Expert reviews about the wines can guide you or reading some wine literature can also help to a limited extent. Secondly, ageing does something good to wine only when it is corked or in an unopened state. Once the wine is opened, whether red or white, it comes in contact with the air and the process of oxidation begins.
Well, for the red wines in particular and that too the opened ones, it is always better to drink the wine within 2-3 day’s time of opening. The opened wine bottle leaves clues of its deterioration. These clues could be visible, savoury or olfactory.
Visible clue is observing the colour of red wine. If the youthful red look of the wine turns into a brown aged look, you can very well assume that is turning into a vinegar. This is also an indication that second fermentation has started.
The Olfactory clues of red wine going wrong is that it smell pungent like vinegar instead of having aromas of tropical fruits. If the wine is corked, then the cork fungal might have interacted with it and lent off cork-like smell to wine.
Savoury clues are related to tasting of wine. On tasting, if the wine is sour or bitter, it is high time to put it into the drain.
All these indicators help us to know whether red wine is still okay after opening or is damaged and needs to be thrown away.
Well, for the red wines in particular and that too the opened ones, it is always better to drink the wine within 2-3 day’s time of opening. The opened wine bottle leaves clues of its deterioration. These clues could be visible, savoury or olfactory.
Visible clue is observing the colour of red wine. If the youthful red look of the wine turns into a brown aged look, you can very well assume that is turning into a vinegar. This is also an indication that second fermentation has started.
The Olfactory clues of red wine going wrong is that it smell pungent like vinegar instead of having aromas of tropical fruits. If the wine is corked, then the cork fungal might have interacted with it and lent off cork-like smell to wine.
Savoury clues are related to tasting of wine. On tasting, if the wine is sour or bitter, it is high time to put it into the drain.
All these indicators help us to know whether red wine is still okay after opening or is damaged and needs to be thrown away.
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