Even though many people  just assume that Wine tasting is sipping, swishing, and swallowing - many are amazed to find that it’s actually a bit more. Wine tasting is more of an art, an art that is used to distinguish the taste of fine Wines. Wine can be a tasty and refreshing drink - if the bottle was stored correctly and aged properly. Wine tasting begins with the swishing. The reason why Wine tasters swish the Wine around in their mouths is to get the taste. Both the front and the back areas of the tongue contain taste buds, although neither one has any distinct sensation in taste. Taste buds can detect food and liquid that is bitter, salty or sweet, without a problem. To get the proper taste from Wine however, you need to swish it around in your mouth and allow your taste buds and sense of smell to bring out the unique and fine flavors in the Wine.

When you have a cold however, the Wine can taste very different. When tasting your Wine, your sense of smell has a major impact on the taste. What many fail to realize, is that over 75% of our taste is due to our sense of smell. When we have a cold, our sense of smell is affected. Therefore, when eating or tasting Wine with a cold, the taste will appear different. Wine tasters all over the world will tell you that tasting Wine is more about a sense of smell than the actual taste buds.

The art of Wine tasting is indeed an art. Wine tasters do however, follow some general guidelines and rules that judge how great a Wine is. These techniques can help you bring the most out of your Wine, providing you follow them and know how to bring out the taste.

The first thing to do with Wine is to look. With Wine, you can tell quite a bit about it by looking at it. You should always start by pouring the Wine into a clear glass, then taking a few minutes to look at the color. As far as the color goes, white whines aren’t white, but actually yellow, green, or brown. Red Wines on the other hand are normally a pale red or dark brown color. Red Wine gets better with age, while white whines get more stale with age.

Next, is the smell of the Wine, which you should do in two steps. You should start with a brief smell to get a general idea of the Wine, then take a deep, long smell. This deeper smell should allow you take the flavor of the Wine in. The more experienced Wine tasters prefer to sit back a bit and think about the smell before they actually taste the Wine.

Last but not least, is to taste the Wine. To properly taste the Wine, you should first take a sip, swish it around in your mouth, and then swallow. Once you swish the Wine around in your mouth, you’ll bring out the rich and bold flavors of the Wine. After swallowing, you’ll be able to distinguish the after taste of the Wine, and the overall flavor.

Once you have looked at the Wine, smelled it, and finally tasted it, you’ll be able to evaluate the Wine from a taster’s standpoint. This is the easiest way to determine the quality of the Wine, and whether or not it has been properly stored and aged. As with all things in life - the more you taste Wine - the better you will get at distinguishing the unique flavors.

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Tip! Color - Take a look. View the Wine, examine its color.

With custom Wine racks, you can purchase the perfect rack for your unique situation. You no longer are stuck with limited choices. The choices are limitless when it comes to custom Wineracks. Everyone remembers the day when selection was limited to stock on hand. In today’s world with so many companies fighting for your hard-earned dollar the power has shifted from seller to consumer. You state what your ideal Wine rack size, style, and material, and you purchase your own custom Wine rack.

Tip! Taste. Finally, taste the Wine.

A custom Winerack is a simple or complex as you are. Many Wine racks can be used as an individual unit or stacked to form a matrix unit. You decide. This freedom will allow you to be more creative. Instead of limiting yourself to having a closet Wine collection, you can choose to build a partial wall mounted Wine rack right into your kitchen. Or how about those bottles of Wine you have been keeping in boxes in the pantry; why not buy a custom Wine rack that fits in the corner where the dust bunnies are living.

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As with most other kinds of wine racks, custom wine racks come with complete, detailed, easy to understand instructions, and can be assembled in a short period of time. You do not have to be an architectural engineer to order a custom wine rack either. Just measure the desired location and browse the selection of custom wine racks. If you do not see a wine rack you like or if you are having trouble, company representatives at various merchants will gladly make some suggestions.

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Learn about where to find custom wine racks at http://www.wine-racks-selection-guide.com

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Tip! Taste. Finally, taste the Wine.

The consumption and collection of Wine has been growing over the last few years. While more and more money has been going into Wine as investment or for future consumption, questions about the Wine’s history are asked. So the question often arises when it comes time to understand the provenance of a Wine: How has this Wine been stored?

This question is important, as it can mean the difference between euphoria and depression in the Wine drinker. The glory of opening a beautiful bottle of perfectly stored Wine, or the agony and letdown of opening poorly stored Wine. That poorly stored Wine that upon opening is nothing more than vinegar.

So what are the issues of how to properly store Wine? The issues are: Temperature, humidity, lighting, cleanliness of the storage unit or facility, vibration, and the angle of the bottle in storage.

Tip! No Oak vs Heavy Oak: Wines might be stored in oak barrels, usually to impart extra and more complex flavours. French, American and German oak barrels are widely used in Australia.

Temperature is relatively simple. The ideal temperature is between 50 and 55 degrees Fahrenheit. The lower the temperature, the more the aging process can be retarded in the Wine. Fluctuations in temperature, as long as they are not drastic, are ok, though not completely ideal. One does not have to worry that because the Wine was stored at 63 degrees versus 56 degrees does not affect the provenance of the Wine. As long as the fluctuations in temperature occur slowly, it is fine. However, the higher the temperature is in the storage facility, the Wine can age more quickly.

Tip! Smell. Smell the Wine.

The recommended humidity of a Wine storage facility is 70 percent, though it is fine to be 10-15% above or below that level. Humidity of the cellar is important to the Wine for a couple of reasons: the cork and the labels. If there is too much humidity (over 80% for example) the labels are susceptible to rot and mold, which can affect the value of the Wine. If it is too dry (below 50%), the corks can dry out, which can cause the cork to shrink, increasing the likelihood of air coming in contact with the Wine, which would begin an oxidation process, and ruin the Wine.

Making sure that the Wine is stored at a horizontal angle is important, as the cork will not dry out if the Wine is in contact with the cork. Otherwise, the cork drying out can cause air to come into contact with the Wine prematurely.
Light can have an affect on the Wine as well. Light will prematurely age a Wine, cause it to be ruined. Florescent lighting can cause the most damage, and too much light can “turn” the Wine.

Tip! If you have just spilled red Wine, immediately pour white Wine over a red Wine stain. The white Wine [white grape juice is fine too] dilutes the pigmentation from the red grape.

Vibration can be another issue. The sediment in the Wine can be affected, and can cause damage to the Wine. So keeping the Wine in a “vibration-free” environment is very important. Often times, the term “bottle shock” is used for Wines that have been excessively jostled during the shipping process. Even in drinking a Wine that has been shipped or brought from the store is often well served by waiting a few days to weeks before opening, allowing the sediment in the Wine to “settle down”.

Another factor to point to is how clean where the Wine is being stored. Poorly ventilated, dirty, grimy facilities can have very negative affects. The label can get very dirty and will negatively affect the resale value of the Wine, and poor ventilation can affect the taste of the Wine, giving a musty component that is certainly a negative attribute!

Tip! Low Tannins vs High Tannins: Tannins are a vital ingredient in Wines, especially red Wines. It comes from the stalks, skins and pips of grapes.

All in all, the storage and care of Wine is very important to the investment quality of the Wine, as well as the potential enjoyment to the drinker down the road. There may be little else as disappointing in the Wine world as opening a poorly stored Wine that has turned to vinegar. However, when storage conditions have been appropriately kept, and the Wine has been well cared for, the aging process happens the right way, and the beauty of that Wine can be savored as it was intended to be when it was acquired in the first place.

Tip! Meeting challenges threats more actively and invent new ideas to make Napa Wine popular.

Robert E. Enslein, Jr., is Managing Member of Brix Wine Vault, LLC, a Wine storage company based in New York City. Brix is a professional quality Wine storage facility that serves individuals, retailers, restaurants as well as wholesale customers. Learn more at http://www.brixwinevault.com

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