FoodReference.com Logo

 

FoodReference.com (since 1999)
Beverage Articles, News & Features Section

 

 

Chef working

  You are here > Home > Food Articles

 

CULINARY SCHOOLS &
COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

Let it Breathe
(Red Wine)

by Liana Bennett

We know it; we are a fast moving society that needs things now.  We know we need to slow down and enjoy life but we just can’t do it. Well, I’ve got a great reason to take some time and wait:  red wine.

Red wine is essentially made by squeezing the clear juice from red skinned grapes and adding those skins back into the liquid to dye the wine red.  The skins are full of a substance called tannin.  Tannin is found not only in the skins but in the leaves and stems too.  It is a property responsible for stabilizing and ageing the wine as well as giving it that nasty astringent taste (think black tea).  Because red wine has gone through the skin contact that white wine hasn’t, tannin is found primarily in the reds. 

Before drinking a bottle of red wine, open it up for at least 20 minutes, if not up to two hours.  First of all, this gives the wine time to come to the proper room temperature serving temperature.

Secondly, the air will mellow out the tannins making the wine smoother and allow the aromas and flavors to come forth over the tannins.  It is better to decant the wine into a glass pitcher or even into individual wine glasses as there is more exposure to the air, but any air time is good. 

Remember, since the point is to soften the tannins, aerating wine is best used for the big guns like Cabernets, Shiraz and the heavy-hitting Italians.  Don’t worry about the softer Burgundys or Merlots and never bother with the whites. There are few things in life I can guarantee, and this is one of them  – let it breathe, you’ll love it!

Wines to Seek Out
There are an endless number of varieties and wines in the world.  Many times, varieties and wines native to a country do not travel far from their place of origin.  For those of us who do not journey to far off lands, we can only rely on what our local wine shops bring in for us to try. 

Horrocks is offering a few Bavarian selections that we don’t often see on the shelves.  They have a sweet red German wine from Schlink Haus that is teeming with blackberries.  The Austrian Glatzer Gruner Veltliner 2004 is a must try not only for its rarity but also for its crisp, ripe apricot flavors. There are several other off the beaten path choices that won’t be around long.


From: The Beverage Alcohol Report - Feb, 2006, Liana Bennett.
The Beverage Alcohol Report (The BAR) was published on a monthly basis until May, 2006 compliments of Liana Bennett. Its main purpose was to further the knowledge, appreciation and general enjoyment of all alcoholic beverages. Your comments, questions and tasting stories can be sent to lianabennett@comcast.net

 

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

RELATED ARTICLES

  General Wine & Spirits Articles   |   The World Of Master Sommeliers   |   Resveratrol May Help Senior Mobility   |   Rosé By Any Other Name   |   Wine Drinkers Compendium   |   Wine Etiquette   |   Boxed Wines Eco Footprint   |   Aerating Wines   |   Appellations   |   Asian Lady Beetle   |   Barrels, Wood and Wine   |   Barrel Fermentation and Barrel Aging   |   Biodynamic Wine   |   Bottles for Wine   |   Bottle Stoppers: Cork or Plastic   |   Chardonnay   |   Corks - Put a Cork in It   |   Corkage Fees Uncorked   |   Decanting Wines   |   Deciphering Wine Labels   |   Essential Guide to Wine Touring   |   Hanlon's Razor - Wine Lists   |   Hybrid Grapes   |   Ice Wine, Wine Making in the Snow   |   In Vino Veritas: Wine Shelf Cards   |   It Was a Very Good Year   |   Lemberger or Limberger   |   Let It Breathe   |   Other White Wines   |   Phylloxera Vastatrix, Deadly Vine Disease   |   Poured with Pleasure   |   Practical Wine Tips   |   Pyrazine in Wine   |   Riesling Wines - A New World   |   Rose Wines   |   Terroir   |  Whines by the Glass   |   White Wines, Aromatic   |   Wine Anxiety Disorder   |   Wine Frauds   |   Wine and Your Health   |   Wine Labels   |   Wine Online   |   Wine Personalities   |   Wine Prices: The Invisible Hand   |   Wine Rating Scales   |   Wine Service Temperatures   |   Wine Snobbery   |   Wine Values  
  Home   |   About Us & Contact Us   |   Food Articles   |   Gardening   |   Marketplace   |   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.