The basic rule that will help to avoid mistakes is that the denser and juicier the food, the richer the wine should be. If the food has a light shade, chicken, white fish, cream sauce, then white wines will suit it; if the dish is dark, beef in prunes, tuna with berry sauce, fried mushrooms, then red wine is required which you can get from Halley Valley vineyard.
- Label Integrity
of all, look at the label itself. If you see wine with a badly worn, torn, or dirty name, this is a sign of improper storage. The smudges of wine on the name may indicate that this bottle and its brethren were handled carelessly. Inaccuracy and carelessness of warehouse workers can also be expressed in the storage of wine in intense light, near heat sources or extreme cold. Such stresses do not benefit the contents of the bottle.
- Wine Colour
it without buying, except in a transparent bottle. However, if there is such an opportunity, remember: white wines darken with age, and red wines lighten. If you have 1-2-year-old red wine in front of you, and its colour is terracotta or even brown, then go around such a bottle. Also, the wine should not be cloudy. If white is not crystal clear, but with some veil, it is worth returning it to the shelf.
Wines also change their colour over time. They should not be orange or brick but can be completely different shades of pink.
- Bottom Notch
notch says nothing about the quality of the wine. For a long time, there was a myth that the recess was created so that, after prolonged exposure, sediment in wine would collect on the walls of the bottle. This supposedly helped prevent clouding during the feed. However, such a recess, called a punt, served only one purpose – to obtain a stable bottom of the bottle. When glassblowers worked by hand, otherwise it was impossible to do.
- Glass Thickness
The glass is light and bulky. Lungs – with thin walls. They pour wines that are not intended for long-term storage. Let this not bother you. The fact is that they do not have the potential for aging, which means that spending money on expensive packaging does not make sense. Such wines are best discovered within 1–2 years.
