If you enjoy the reputation as an expert in wine, there is an easy way to acquire that reputation. The next time you are served a glass of wine, lift by the mother (not the cup!). Wave under the nose with a circular motion. Smell the wine, and looking pensive. Take a sip, cautiously. Then, find fault with him. This is the safe way that others consider you an expert While it will take for him, only have benefited so far as a wine snob.
If, on the other hand, you really want to cure your fear of unpronounceable wine labels, wine to celebrate their own in a debate, to avoid being fleeced by nasty waiters, and enjoy this delicious drink without the risk of committing social disaster, take heart now. This article will help to unravel much of the mystery surrounding thousands of different liquids known as wine.
It is not lack of information but information overload that baffles and confuses those looking for a simple guide to the gustatory pleasure-is largely responsible for this mystery. Millions of words written and spoken in praise and explanation of wine without an explanation of explanations. Meanwhile, the product itself becomes increasingly entangled in a maze of overlapping type names, geographical names, crops, Mumbo Jumbo and generally so confused that it is quite incomprehensible to 99 of 100 merchants and restaurants selling the product.
The average American, who sometimes vaguely wonders why this or content that could bottle taste, but is unwilling to undertake lengthy investigations, usually just walk past the store shelf, or misses the restaurant's wine list, and buy beer, cola, or Bourbon instead.
Why does hodgepodge continue to exist? Why not wine labels say in clear English what they mean? Who writes letters fearsome crop years and service temperatures, for what reason? Decreeing white wine with fish, red meat red wine with long-stemmed glasses for Rhine, the Court of Burgundy? Why are the different types of wine given simple names such as those of the different types of canned soup, so a novice can read the label and choose the vintage to serve with his skirt steak?
Much of the complexity of the wine can be blamed on its charm. Its romantic qualities, possessed by no other food or drink, receive so much attention that tend to obscure its function as a beverage.
The homage to wine is richly deserved. As the blood of the grape, bestowed by nature with the magic power to create happiness, has sacred religious symbolism. Its beginnings are lost in antiquity, its history dates back to ancient hieroglyphics in Egypt and Babylon, from the writings of the Greek and Roman poets and not less than one hundred and 65 references in the Bible.
Philosophers and physicians have sung praises of the wine from the dawn of civilization, as an adjunct to life, health and happiness. Modern gourmet cookbook authors praise it as an inseparable companion of fine foods. For all ages of man has been associated with feasting, philosophy, art, music and love.
No wonder that its advocates strive to preserve these intangible, romantic qualities. It is also understandable that the proud inheritance of the tradition of wine, but a source of confusion for both the general public, still largely governs its production and nomenclature.
Helping to weave the fabric thicker are the most loyal friends and admirers of wine, the connoisseur cult of Great Britain and the U.S., whose number grows with book sales gourmet and worldwide expansion of organizations like the International Wine and Food Society. These worshipers of Bacchus on red and white varietals in the way the philatelist, that is never used to send letters samples, refers to stamps that he collects.
As you swallow the object of his affection (a kind of pleasure denied stamp-collectors), fans talk about the optimum age wine bottle of Cabernet Sauvignon, the grave mistake of serving Brut Champagne with dessert, and subtle distinctions differences between the wines quite imperceptible to the average consumer and often also imperceptible (unless you look at labels) to people who know themselves.
About the Author:
Sarah Martin is a freelance marketing writer based out of San Diego, CA. She specializes in
red and white varietals
, the history of California wines, and food and drink. For an amazing selection of varietals such as
Cabernet Sauvignon
, please visit
http://www.wineaccess.com
.
Article Source: ArticlesBase.com – How To Be A Wine Snob
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