AFTER the summer break, we met in September for the annual meeting, followed by a very pleasant social evening and ploughman’s-style buffet with wines.
In October, Paul Creaner from Laithwaites gave a most interesting presentation on wine with food.
A welcome sparkling wine opened the evening. Two whites and three red wines were used to prime the palate, partnering each wine and matching with set dishes, which included – basic prawns, chilli prawns, tomato salsa and nachos, stilton on biscuits, and roast beef. We tasted each wine before and after food and it was amazing to note the difference.
Before tasting, check the appearance of wine. It should be clear and bright.
Note type and degree of colour, and the percentage of alcohol, which is shown by ‘legs’ (rather like syrup) down glass sides. The wine should smell clean and should have an intensity of aroma of fruit, oak, or vanilla. Glass crystals in bottom of bottle indicate tartaric acid.
On the palate, assess sweetness, dryness, acidity, length of flavour, and balance – presence of tannin. These all help to indicate whether the wine is ready for drinking. To assess flavour quality, after a tasting, count to 10, and the longer it lasts on the palate is an indication of better quality.
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