Red wine is reported to assist with boosting “good” cholesterol levels. When consumed as part of a health, balanced, Mediterranean diet, some research points to a reduction in “bad” cholesterol levels. It is unclear as to whether people can consume wine to reduce cholesterol levels.
Disclaimer: This article was not written by medical professionals. Please consult your doctor if you have questions about consuming wine and its effects on your health.
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Collecting wines is a personal process. When it comes to wine, whatever you like is a great place to start. Red or white, sparkling or rose, wines of all kinds are there to be enjoyed and collected!
To collect wines, you’ll want to learn more about building a cellar. This article addresses some basic thoughts on what to put into it.
Wines are best stored in a cool, dark place in your house. Preferably, the space will have a stable temperature year-round, and not be actively disturbed. Fluctuations in temperature can cause the wine to “breathe” in the bottle, pulling in air from outside the bottle.
Wine is best stored with bottles on their side, to ensure the corks do not dry out. Dry corks can lead to oxidation and spoilage. If the wine is sealed with a rubber cork or screw cap, they can normally be stored upright.
For a particular type of wine, the best answer to these questions will come from the winery that produced it. Each wine may last more or less years, depending on how it was produced, the varietal, and its chemical composition.
Generally speaking, red wines keep longer than white wines.
When a wine goes bad (“turns”), it is due to several possible factors. Possible reasons include oxidation, bacterial spoilage, or simple age. There may be noticeable off-aromas or flavors (or both). The wine may begin to re-ferment, and may be completely undrinkable.
As a wine ages in its bottle, minute amounts of air seep into the bottle through the cork. Rubber corks and metal screw caps can prevent this, but can create other possible problems of their own.
If a wine bottle is stored on its side, the cork will not dry out, and this can prevent spoilage. Wine bottles that are stored upright will tend to see their corks dry out, and that can lead to oxidation.
Storing wine in a cool, dark place, with a relatively stable temperature and humidity throughout the year, can prevent fluctuations in the air pressure in the bottle, which also can prevent spoilage issues.
Generally speaking, most red wines peak in quality at around 8-10 years of bottling, and then begin to slowly diminish. Most white wines don’t improve much once bottled, and will generally keep for 6-8 years before losing their luster.
A “buttery wine” refers to a wine containing lower amounts of acids, which result in a smooth, silky, even creamy feel in the mouth. This can be the result of ageing methods. For example, a Chardonnay wine, aged in an oak barrel, often imparts a buttery flavor.
As implied, a buttery wine rolls over your tongue as would liquid butter.
Wine legs and tears are caused by wine dribbling down the sides of a wine glass. They are most often visible after tasting a wine, when the glass has been tilted on its side, and then righted.
Some of the wine will have coated the inner sides of the glass, and will begin dripping back down into the bottom. This is caused by alcohol in the wine evaporating, breaking the surface tension on the upper edge of the wine, causing the watery components to fall away back into the glass.
The shape and size of the legs are a sign of the wine’s viscosity (which in turn is affected by the amount of glycerols and alcohol found in the wine).
A wine with low viscosity will have smaller, more watery legs. A wine with higher viscosity will have larger, slower legs.
The tongue is capable of tasting four distinct types of flavors: sugars, salts, sours, and bitters.
The front tip of the tongue is most sensitive to sweet flavors.
On either side of the tip are two slightly less sensitive areas that can detect salts.
Along both sides of the tongue are sensors used for tasting acids and other sours.
In the middle, at the back of the tongue, is an area sensitive to bitter flavors.
The geography and different sensitivities of the tongue give good reason to use a properly shaped glass when tasting wines.
When tasting a wine, think of “depth of color” as “saturation of color”. Simply put, a wine with a greater depth contains greater concentrations of color and substance, and allows less light to pass through it.
As a result, wines of great depth appear darker, richer in color.
Wines with less depth may appear watery or almost transparent. Depths vary greatly depending on the varietal used to produce the wine, as well as how the wine was fermented and aged.
Depth of color, when used as a measure of quality, typically applies to red wines, as they naturally contain more coloring, tannins, oak, and other components that can alter the wine’s depth.