A simple guide for wine drinkers

Press, 23 April 1980, Page 25

A simple guide for wine drinkers

As the New Zealand wine industry grows out of its infancy the tastes of New Zealand drinkers are slowly maturing. Wine drinking has come a common and enjoyable practice associated with a wide range of social activities. Barbecues, beach parties, lunches and picnics have joined the traditional dinner as fit occasions to share a bottle, with a resulting improvement in both digestion and conversation. It has taken New Zealanders a long time to rid themselves of the puritan conviction that a glass of wine with a meal is evidence either of decadence or thi rapid approach of

alcoholism. Obviously, over-indulgence can have tragic consequences. Taken in moderation, however, wine can have a positively beneficial effect, stimulating the taste-buds and the digestive process as well as aiding relaxation. Reasonable prices and ' ready availability make New" Zealand wines a popular choice. Spectacular improvements in quality and variety have been seen in the last few years and now local wines, particularly whites, compete successfully on world markets. As palates mature, keen wine drinkers will 'find that there are times and places for a variety of different types. A box of me-

Cium white wine in the refrigerator will meet most day-to-day requirements — friends dropping round for a drink, an impromptu lunch party or a quiet evening at home. For special occasions, formal entertaining, or dining out, however, something a Tittle more elegant is called for. If you do a lot of entertaining, or enjoy wines which complement particular foods, it may be worth while starting your own cellar. Although the term sounds grand it applies just as much to a cupboard in the spare room or the cool place under the stairs as to the traditional underground store, and could contain as few as a dozen bottles. Like most things, wine costs less if it is bought by the dozen. Take advantage of special offers made by wine merchants buy a’ good wine at a reasonable price and buy several bottles with a view to keeping them. Remember, though, that a bad wine will remain a bad wine regardless of how long it has been kept If you are. not sure about the quality of a particular brand or vintage ask the advice of the merchant Most reputable wine sellers are themselves connoiseurs and will be only too happy to discuss youi requirements. The ritual associates with wine drinking may seem to be a pointless and unnecessarily elaborate exercise, to be avoided by all but the most pretentious of drinkers. While the ritual can be carried to extremes, there are good reasons behind most of the conventions: Wine needs to be kept iying on its side, otherwise the corks will dry out and shrink. The tradition of keeping wine is also founded on good sense.

Wine is a very delicate substance — it suffers under rough handling and needs time to settle down again after being moved around. Although the difference in quality between a just-bought wine and one which has been kept for a few months may be small, it is noticeable. Another good reason for keeping wine is that many

vintages are sold when freshly bottled. Wines suffer a sort of shock when transferred from barrel to bottle, almost like a bruising, which only time can heal. Any newlybottled vintage should be kept for at least two months before drinking. White wines, which are most popular in New Zealand, are the easiest to store and serve because they are less sensitive than reds. White wine

should be chilled before drinking, either in the refrigerator or in a bucket of iced water. If the wine becomes too cold its full flavour will be lost, so make sure it is chilled and not iced. Red wines should be given rather more ceremony, particularly if they are "of fine quality. Reds are served almost in-

variably at room temperature and should be brought out of the cellar to stand for several hours before they are to be drunk. Cork the bottle and allow the wine to breathe for an hour before serving to get the full benefit of its bouquet and flavour.

If there is not time to observe the proprieties, pour the wine into a warmed decanter or warm the glass in your hands before drinking. Never raise the temperature of a wine artificially, either by standing it in front of a fire or by holding it under the hot tap. A sudden increase in temperature will ruin the wine and it will never recover.

Once a bottle of red wine is opened it should be drunk the same day. The wine is likely to spoil if allowed to cool again.

There is a lot of nonsense talked about which wines are the proper accompaniments to which foods. It is true that to a mature palate certain types of wine enhance the flavour of particular foods, but jt is pointless to drink a' wine you do not. enjoy simply because it is supposed to be the thing to do. As your experience of wines increases, it is probable that your tastes will change and you may, in time, find an appreciation of wines which you dislike now.

Experiment with new types of Wine, preferably at someone else’s expense, and keep an open mind on the subject, but by and large, keep to your favourites.