Fine Wines

What’s the definition of “fine wine?”
Generally, this term is reserved for exceptional wines from the world’s best vineyards, the highest quality grapes and the most acclaimed winemakers. Over a period of years, they’ve achieved ‘blue chip’ status — Grand Cru clarets and Burgundies are classic examples. Due to demand, such wines can command anything from around $50 to $200 or more a bottle.

Are they worth it?
It’s a bit like asking a car enthusiast if a Ferrari is worth the money (if you see it just as a means of getting from A to B the answer is probably no). If wine is just a drink like any other, then perhaps no. But if wine is a genuine interest and if your enjoyment of it encourages you to experience greater, more complex, richer and satisfying bottles, then this is an area you ought to be exploring.

If I spend twice as much will it be twice as good?
Yes … no … well, sometimes. A $10 bottle of wine may well be twice as good as a $5 bottle … and a $16 bottle twice as good as a $8 one. Over and above this level though the value for money becomes more subjective. To a degree, you’re paying a premium for perfection because it’s so rare and so hard to achieve. You need therefore to buy with caution to avoid expensive mistakes. You can find the occasional gem for $15 or less, but wines above $50/bottle usually guarantee a wine made without compromise. It may not be your cup of tea, but it will be made with perfection in mind.

Wine Tasting Guide

Step One – Look

Clarity is an indication of the character and condition of the wine.
Colour (intensity and hue) should be assessed – generally a darker colour and a difference in colour from the centre of the glass to the edge can indicate oxidation, which may be a deliberate part of the winemaking, an error, or a part of the natural process of maturation in bottle.
The ‘tears’ left on the inside side of the glass after swirling can be indicative of the amount of glycerol and alcohol present in the wine.

Step Two – Smell

Inhale and try and identify as many flavour compounds as possible.
Aromas refer to smells derived from grapes and include fruit descriptors (eg: lemon) and herbs and spices.
Bouquet refers to smells derived from the winemaking process such as characters formed by yeasts, specific fermentation techniques or type and size of maturation vessel.

Step Three – Taste

The texture of a wine can provide clues as to how the wine is made.
Progression of flavour from when the wine enters your mouth to after you swallow, is an indicator of the quality of the wine, a long aftertaste is generally a positive indication of quality.
After looking, smelling and tasting, make an overall assessment of the wine – a lasting impression of harmony and balance is considered desirable and easiest to enjoy.