We are all guilty of mistakes that wine drinkers do because we do them. We know that some would dispute this on the grounds that it all depends on the wine and its flavors, which to some extent is correct, but knowing, recognizing and avoiding these seven “deadly sins” of wine, would provide you greater pleasure of that beverage. Extracting the best from a bottle is important because let’s be realistic, most wine bottles are a luxury item for most consumers is an effort to secure it. So avoid these common mistakes and get the tasting benefits of these efforts.

This is one of the least problematic mistakes that you can make that can easily be corrected by warming the wine. Overcooling of wines may make them refreshing, but it can inhibit both the aromas and tannins to highlight. Closed and single-layer red and white wines are bland result of serving them supercooled.

Presentation of warm wine is even worse than serving them supercooled. Temperature does not make any wine service, but at the same time can be an indicator of poor treatment. Wine bottle storage at a high temperature will cause irreparable damage to the quality of the drink, which over time will affect the taste due to the early development of the wine and its color. We can store the wine at 25 degrees, but should not serve it at that temperature. The high temperature promotes evaporation of alcohol and volatile components in wine, making it difficult nose and giving the impression of a soft but flat and lightly wine in the mouth, a double whammy.

Keeping the wine to breathe often considered pompous pretense of adult snobs and their capricious wines but all this makes sense. Consider the following: they have been produced and bottled in the reductive environment without contact with oxygen. Wines needs to take air and reveal its aromatic potential. Have you ever stayed with the impression that the last glass from the bottle is best? This is no coincidence. Remaining wine breathe helps to stimulate the development of aromas and soft tannins.

Wine glasses are a vast topic is very varied. We wish only to emphasize that the big glasses are have a special purpose, especially when you have wine, which can say many things. A good, large glass, at least 280 ml, leaving enough space for rotation and allows the wine flavors to accumulate, making them easier to feel and deliver pleasure. A glass, which offers a large percentage of the volume of air also allows these flavors to come out faster of the wine, highlighting the flavoring intensity of the wine even stronger.

There is a phenomenon in the wine industry called “transport shock.”
He explained that the wines have recently traveled must stay to appear in the best light.
We can not scientifically explain this phenomenon, but it is practically similar to the phenomenon of “Bottle shock” in recently bottled wines – another kind of stress in the bottle. Ignoring these phenomena, you may be disappointed by the otherwise impressive wines. They will be blank, not balanced and practical uninteresting to you.
Let them rest.

While it is easy to promote wines that can easily be combined with food, the truth is that some wines just do not go with certain foods and vice versa.
Examples may be little but can ruin your wine dinner. For example, combining with artichoke wine will leave sharp and unpleasant; fatty fish and fatty red meats, where the wine will be very tannic and metallic taste; dressing of salads will give an impression of the wine with low acids as flat and closed.

Assuming you really know enough about wine to reject it after a meeting with him will be our biggest mistake. There are so many things that can ruin your wine show than these six errors such as bad cork, dirty glass and even a bad day for tasting. Hey, it happens to the best!
We would advise you to not strikeout wine that you do not like that at your first meeting, much less not to judge on this wine for all wines from this winery. There are many cases in which the wine impresses in second tasting.
It all comes down to what you open and realize that we all make mistakes, and not always the problem is in the wine.
As our environment affects us, our mood and our physical condition, so it affects the wine itself, and how we sense it and perceive it.
Will perceive the same wine in a different way in different circumstances, at different locations and in different companies. Accept this challenge by detecting and multi-layer potential of the wine.