Clearly selecting a specific type, brand and year of wine is a matter of individual taste. Despite this, ignoring the question of price, there are a few broad principles about which most people are in agreement.
Luckily the growth in the number of of vineyards across the world and of wine-related Internet sites means that getting hold of wine is quite easy today. A person in Texas or Caracas can purchase a New Zealand Syrah which is not carried by a local merchant as simply as someone living in Tauranga.
Putting aside questions of pairing wines with food, do you prefer a red or a white wine? Many people say that Madeira is too heavy while other people think that a German Riesling is much too dry. Many readily available wines are intended to be consumed shortly after they are purchased, however those wine drinkers who are looking to taste the best wine must learn to be patient. A Cabernet Sauvignon will without question be a lot better after it has had time to age.
A cool climate Chardonnay, like those that are produced in Canada, will appeal to people who prefer a young acid wine and also to those people who wish to experience it's nutty and honeyed character which comes from age.
Viewing wines by class might also be helpful. Class 1 wines, sometimes labeled 'Red Table Wine' or 'Light Wine' have an alcohol content between 7% and 14% by volume. On the other hand, Class 7 wines have an alcohol content of at least 15% when calculated by volume. These wines have usually had Brandy added to then and might be flavored using herbs with wines having the greatest concentration being considered as 'fortified'.
Read the label for a statement of the amount of sulfites in a wine. It is normal practice to add sulphur during bottling to prevent the growth of unwanted organisms, but some vineyards add more than many wine drinkers like. Sulphur dioxide is also occasionally sprayed on the grapes themselves in an effort to reduce pests and may find its way into the skin. A small percentage of people have a sensitivity to sulphur and could experience an allergic reaction. Concentrations of below 10 parts per million are generally okay for most wine drinkers.
If you are testing a wine you should start by cooling it to the correct temperature of around 18C (65F) for reds and 11C (52F) in the case of white wine and use a glass with a thin rim which is free of dust.
Pour no more than approximately one third of a glass and take your glass by its stem to keep fingerprints away from the rim and to avoid warming the bowl.
Look for a clarity of color by viewing a wine against a white background with a wine such as a Cabernet Sauvignon being a deep violet in color and a Pinot Noir showing a lighter ruby hue. Those wines that are made from grapes grown during hot summers and dry falls will show a darker color than wines made during cool summers and wet falls.
The final step is to spin the wine gently around coating the sides of the glass and sample its aroma before tasting the wine.
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