I would recommend The World Atlas of Wine which shows each region, producers, their histories and gives a good background to wine with the influencing factors such as grape and terroir ( etc. It will also give you an idea of how to decant (not really needed for the majority of supermarket wines), what interesting points about the wine in the glass and above all - getting the right temperature for the wine.
It's well worth the asking price.
This change of character in red wine is called 'breathing'. Basically it's allowing the wine to get to the right temperature and also allowing subtle oxidisation to bring out additional characters. Whites aren't usually decanted.
Temperature really does play a large effect too on both red and white wine.
Decanting will bring this on and will also act to seperate any remaining sediment that will also affect the taste. Decanting is done in three steps - firstly, place the unopened bottle up right for couple of hours. Next open and *gently* pour the wine into the decanter whilst looking at the wine in bottle (a light shining through it helps to see any sediment) and the idea is to stop sediment in the bottle from getting into the decanter. So don't just up-end the bottle in as it will mix the sediment and muddy the taste (fine sediment takes a long time to settle). Then finally leave the decanter for an hour or two before pouring.
It's odd how a mere bottle of wine can change taste like this. It will continue to evolve in the glass.
Other causes of acidity are:
1. Grade variety - some varieties are acidic.
2. Crap wine - some wines are labeled 'acidic' but personally I think that's just an excuse in the common case (just my own opinon - I don't like acidic wine either).
3. Over oxidation ie leaving a 1/2 drunk bottle of wine in the bottle for 24 hours for example
4. Corking where the cork either fails to seal properly causing over oxidation or in the worst case the cork itself taints the wine (this really does taste bad). Take the bottle back for a replacement.
Ok, if you're feeling brave for a little experimentation:
1) Rioja - if you like a fruity wine then go for a Grand Reserva with either soley Tempranillo or a Tempranillo / Graciano blend. I love the older 1998s they come out really silky, mellow but bursting with berry flavour. Not a hint of acid! Expect ~£15/bottle.
Rioja have a classification system that is controled and enforced by their government so it can be trusted - look for the official "CONSEJO REGULADOR DE LA DENOMINACIÓN DE ORIGEN CALIFICADA RIOJA" label. it's easy to spot with it's tree..
Try this Pagos De Tahola Gran Reserva 1998 - which I'm just about to order myself a full case of too as the 1998 is getting sparse on the ground. Such a great year too!
Just remember Rioja comes from a warm region thus is usually served at a slightly higher room temperature.
2) St Emilion / Pomerol in Bordeaux. This is worth reading up on on the years and the producers.
In short - you can pay up to £4,000/bottle. Starting at ~12.. I'd personally look at £20-35.
St Emilion - although the wines will range from unclassified through to Class A Grand Cru Classe producers you can pick up Grand Cru bottles in the 20-35 bracket. Will usually blow the socks off any supermarket wine too.
Pomerol - sat next to St Emilion also a favourite. I loved the Croix du Casse bottle I had at a not ground shattering ~£35.
Next white - have a try at the following:
Off to New Zeland. Try the grape varieties Sauvignon Blanc or Chardonnay. NZ produces some of the the best Sauvignon Blanc.
A well known an respected producer is Cloudy Bay. Have a try of their wines. A CB Cardonnay is £20 at laithwaites for example.
My favourite is Chablis ("Shaab-lee"). In this region of france the houses are strict on their adherance to the Cru system. It's possible to pick up a reasonable vintage Chablis by the Grand Cru Valmur vineyard in the £20-30 that will leave a lasting impression that will beat the normal supermarket wines hands down. A non-acidic white.
It's well worth the asking price.
This change of character in red wine is called 'breathing'. Basically it's allowing the wine to get to the right temperature and also allowing subtle oxidisation to bring out additional characters. Whites aren't usually decanted.
Temperature really does play a large effect too on both red and white wine.
Decanting will bring this on and will also act to seperate any remaining sediment that will also affect the taste. Decanting is done in three steps - firstly, place the unopened bottle up right for couple of hours. Next open and *gently* pour the wine into the decanter whilst looking at the wine in bottle (a light shining through it helps to see any sediment) and the idea is to stop sediment in the bottle from getting into the decanter. So don't just up-end the bottle in as it will mix the sediment and muddy the taste (fine sediment takes a long time to settle). Then finally leave the decanter for an hour or two before pouring.
It's odd how a mere bottle of wine can change taste like this. It will continue to evolve in the glass.
Other causes of acidity are:
1. Grade variety - some varieties are acidic.
2. Crap wine - some wines are labeled 'acidic' but personally I think that's just an excuse in the common case (just my own opinon - I don't like acidic wine either).
3. Over oxidation ie leaving a 1/2 drunk bottle of wine in the bottle for 24 hours for example
4. Corking where the cork either fails to seal properly causing over oxidation or in the worst case the cork itself taints the wine (this really does taste bad). Take the bottle back for a replacement.
Ok, if you're feeling brave for a little experimentation:
1) Rioja - if you like a fruity wine then go for a Grand Reserva with either soley Tempranillo or a Tempranillo / Graciano blend. I love the older 1998s they come out really silky, mellow but bursting with berry flavour. Not a hint of acid! Expect ~£15/bottle.
Rioja have a classification system that is controled and enforced by their government so it can be trusted - look for the official "CONSEJO REGULADOR DE LA DENOMINACIÓN DE ORIGEN CALIFICADA RIOJA" label. it's easy to spot with it's tree..
Try this Pagos De Tahola Gran Reserva 1998 - which I'm just about to order myself a full case of too as the 1998 is getting sparse on the ground. Such a great year too!
Just remember Rioja comes from a warm region thus is usually served at a slightly higher room temperature.
2) St Emilion / Pomerol in Bordeaux. This is worth reading up on on the years and the producers.
In short - you can pay up to £4,000/bottle. Starting at ~12.. I'd personally look at £20-35.
St Emilion - although the wines will range from unclassified through to Class A Grand Cru Classe producers you can pick up Grand Cru bottles in the 20-35 bracket. Will usually blow the socks off any supermarket wine too.
Pomerol - sat next to St Emilion also a favourite. I loved the Croix du Casse bottle I had at a not ground shattering ~£35.
Next white - have a try at the following:
Off to New Zeland. Try the grape varieties Sauvignon Blanc or Chardonnay. NZ produces some of the the best Sauvignon Blanc.
A well known an respected producer is Cloudy Bay. Have a try of their wines. A CB Cardonnay is £20 at laithwaites for example.
My favourite is Chablis ("Shaab-lee"). In this region of france the houses are strict on their adherance to the Cru system. It's possible to pick up a reasonable vintage Chablis by the Grand Cru Valmur vineyard in the £20-30 that will leave a lasting impression that will beat the normal supermarket wines hands down. A non-acidic white.
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