We love our vino. Red, white, you name it, there is something for everyone. We recently discovered a fantastic article from Bearings which provides excellent tips on how we can all be more educated wine consumers.

Evidently, the  South does not have many sommeliers with an advanced certification, but they discovered Matt Bradford, a recent addition to the ranks, as he became the only wine director in Atlanta to receive the esteemed certificate and is now applicable for the Master Sommelier’s Examination, which is considered the highest distinction in the wine industry, and a test only 186 individuals in the world have passed.

Bearings asked Matt for a few tips to help the rest of us be more educated wine consumers:

Collecting vs. Drinking – Most wine is consumed within 48 hours of purchase so very few wines are intended for long-term collecting. You should drink most basic and lighter New World (Argentina, South Africa, California, etc.) within 6 months. 

Better With Age? –  White wines rarely improve with age. For that matter, most wine on the market doesn’t get better with time. Many may hold their quality, but they don’t necessarily improve with age. Acidity, tannin and body are requirements for aging, which is why bold, dry Old World wines do get better over time. If it retails for less than $40, it’s probably not going to get better with time.

Storing Temperature – Keep wine out of light and in a place that isn’t too dry and slightly cooler than room temperature (ideally 55 degrees). This is why humid basements make for great spots. The warmer it is the least likely it will preserve. 

Serving Temperatures – We drink our red wines too warm in the U.S. When it’s too warm it shows the alcohol taste too much and is slightly off balance. It should be served around 65 degrees. Put a bottle of red wine on ice for a few minutes to bring it down just a bit. For white wine serve at 55 degrees. 

Cork vs. Cap – There’s nothing wrong with a screw cap. It just means certain regions like Australia and New Zealand got fed up with bad corks. Most high-end wines don’t use caps, but that’s just aesthetics. Always store wine with a cork on its side so it doesn’t dry out and crumble when you open it.

Decanting – The classic reason to decant a wine is to remove the sediment that develops over time. But old or new, you also want to aerate the wine to allow the fruit to really express itself. Sometimes a wine can be tight and closed up so most wines need at least 10 minutes to breathe and improve in either the glass or a decanter. Rarely decant wine for more than 6 hours. 

Ask a Sommelier – When ordering at a restaurant, don’t be afraid to ask for a recommendation, that’s why sommeliers are there. Be upfront about how much you want to spend and what you generally enjoy. They will likely have a selection at every price range and often some hidden deals. Also, don’t hesitate to send wine back if it’s spoiled – the restaurant will be reimbursed for the bottle.

Pairings – You should drink what you enjoy with the food you like, but know that no one wine will fit steak, salmon and scallops and satisfy everyone at the table.  Instead, try ordering half bottles – one with the first course and a different wine with the main course.

What to Buy – Price shouldn’t be your only guide. Look for wines that are single vineyard or estate wines so that it has a pure quality. This means that someone has gone to the trouble of indicating an estate that will have a higher consistency.
 
Photo by Mila Zinkova
Article from Bearings