Not all wines are suitable for longer term storage, and most red wines, and almost all whites, will not benefit from more than four years of ageing. It is difficult for a winemaker to make a bottle of wine that tastes good after only one or two years, that can also evolve into something even better a decade later.
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Vintage wine is simply wine from a single year; it does not indicate that the wine is of greater age or distinction than a non-vintage wine. If a bottle states the year that it was made, then it's vintage wine.
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If we want to taste wine at its best, to enjoy all its aromas and flavours and to admire its texture and colours, we need to show it a little bit of respect. This means opening it carefully, serving it at the right temperature, and using wine glasses designed for the purpose.
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Wine was probably discovered by accident somewhere in the Fertile Crescent, the agriculturally generous expanse of river valleys extending from the Nile to the Persian Gulf.
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Although the method for opening wine may depend on the type of corkscrew you are using, the general technique is as follows: First remove the plastic seal or metal foil around the top of the bottle (known as the capsule). You can do this by tearing or cutting it away, or by using a foil cutter.
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Unlike most agricultural crops, the grapevine does not require fertile, rich, soil to thrive, and the world's finest wines are nearly always produced from poor quality soils where few other crops would be worth planting.
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When buying wine, One of the major issues that people find difficult is deciphering the wine label. We aim to demystify this process for you, with an explanation of the wine classification system, and a guide to the often confusing appellation system in Europe.
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Green Grapes Green grapes are often yellow, pinkish or even brown on the vine, and go towards making crisp, refreshing white wine. They have wonderful array of flavours, producing wines that range from the breathtakingly sharp to the luscious and aromatic.
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