Well drinking rules
The wine doesn't damages your health if drunk in moderation ...
... rather is good for some pharmacological properties discoveries recently ...
... and then the important thing is to not mix beverage ...
... I drink only wine farmer, is made only of grape juice and nothing else ...
... this is a bottle of 1962, took my grandfather kept ...
etc.. etc.. etc..
These are some commonplaces, well-known phrases that certainly you have said at least one occasion. We try to do some clarity.
The goodness of wine
The wine is made for about 80% water, in the remaining 20% there are many other substances derived from grapes or products of fermentation: acids, tannins, polyhydric alcohol, aromatic substances, sugars, etc.. The only element that can cause harmful effects is the alcohol. The quantity of alcohol in wine is set on the label and expresses the percentage of alcohol; eg. 13% means that 13% of the liquid contained in the bottle is alcohol. Without go into medicine, or in what are the effects that can cause alcohol in the human body, it is obvious that the harmful effect only depends on the amount of alcohol that is ingested, and we feel to make a reasonable claim: the regular use, moderate and balanced is absolutely consistent with our common diet, like many other foods, eg. coffee. Moreover also our daily diet, it would be good to be a balance between the various components food (carbohydrates, fats, etc.).. The alchol dependence, the alcoholism is a disease; surely it is an extreme stage, we can reject this problem; few glass of wine consumed daily do not lead to alcoholism. Then excluding cases of incompatibility of wine with any medical situations, we feel to say that some selfcontrol is what is usually sufficient. About the mix alcoholic beverages may amplify the negative effects, is not true, only a clichè, the only important thing is the amount of alcohol ingested.
The peasant wine
Usually the wine of peasant is not a quality product. The hygiene in the cellar (tanks, barrels, bottles, corks, etc.), and the proper treatment and conservation, are basic rules; about products made handcrafted it's very easy to contravene these rules and find defects or diseases of wine, for example: Acetic cue, or rancid taste, unpleasant smells, colors off, solid particles in the wine, excesses of sulfur dioxide (strong smell of sulphur), and so on. The current cellar practices and levels of hygiene, cleanliness and sterilization of instruments, tanks, etc.., brings about wines in trade to be free from defects products, and we must not think that there is sophistication or addition of additives "Strange"; cellar practices, treatment of wine only provide the use of natural substances, eg. yeasts that determine the fermentation. Methanol is a story that belongs to the past and today there is legislation and a culture of wine that protect us from speculation.
The quality wine
In the market we are used to seeing a lots of wines and strong fluctuations in price, also for the same wine tipology, a Chianti for example. We wonder why, and the not expertize consumer is often disoriented. Given that the selling price is dictated by marketing strategies, the cost of producing a wine can vary greatly and obviously a cost of production is synonymous to the desire to produce a better quality wine. The factors that determine the cost are innumerable: the cultivation techniques in the vineyard, the yield per hectare, cellar practices, the shift in wood, ageing and countless arrangements, secrets of the trade, research and experiments; over techniques cultivation and cellar practices, the quality of the final product depends on many other factors, some are possible to manage, other are unmanageble: land, microclimate, altitude, exposure, typical of the grape, and so on. A French term synthesizes all in one word: Terroir. The final quality of wine has certainly behind all this and also a little trained palate is able to appreciate the differences between wines qualitatively different, although the wine's pleasantness, it depend on the personal taste too.
Ok, and then: which wine to buy?
Surely the great wines are a pleasure, for a nice dinner with friends, or to taste them in family combined with special dishes. Its clear that we can not open a very expencive bottle (eg. over 25) every day, but today you can find excellent wines in the range from 5 to 15, Where? The distribution channels are many. First large retailers, as for other kind of products, here the offer is very variable, it is good approach to have got a bit of knowledge of the producer and of the product you are buying. Usually wines intended for large retailers are those with high production (and note that the high yield of the vineyard should not be in agreement with the quality), and then the place of storing wine affect much about keeping the product in the bottle. Another option is to move towards wine shops or dealers of trust, it is good to listen to the advice and indications of who is engaged in the work. And sure we suggest the internet virtual store, here are competent people engaged in this work with seriousness and passion.
How and how long to store wine
The evolutionary state of wine responds to a precise life cycle; evolutionary states are classified as: "not mature", "Young", "Ready", "Mature", "Old". The first stage is for a wine not yet ready to be consumed, the last vice versa corresponds to a wine now oxidized and no longer drinkable. This cycle is different for each wine; in the first place longevity is a characteristic of the various types of wine and then, all those factors, that have said before about the quality of wine, contribute to. We can say that a wine can be aging more due some its carateristic like the acidity and astringency. So we explain because a "new wine"(vino novello) must be consumed immediately; because usually the whites are less longeval of red wine; because meditation wines are those beautiful red wines of great structure. Surely drink today or drink in a year the same bottle, means to drink two different things, each wine has a timeframe in which it is preferable to consume, sometimes it is also indicated on the label. Another important factor is the conservation of the bottle. The wine is sensitive to excessive exposure to light, thermal fluctuations, humidity, odors in the environment. All these factors are well defined in literature and we know what are the requirements that must have the cellar. There are also the little cellar for domestic use (the classic refrigerator cabinets specific wine), respond well to the requirements and are also a beautiful furniture in the house. After these arguments, the bottle of his grandfather who remained in the belief the kitchen for 80 years, makes us smile; certainly is to be retained as a beautiful memory, perhaps it is also a beautiful object. A good rule is to consume wine and not keeping it in house for years, it would be a shame to damage beautiful bottles of wine. In literature is written that the time just to keep a wine at home is 4 or 5 months; we can assume this statement as indication, it may also exceed a little, but we must do well careful not to keep the wine near sources of heat or direct sunlight. One last suggestion. Often surrender to open a bottle because it consumes little wine and the remaining would be damaged with air contact. What may be the solution? There are marketing special caps with the attached device pumping that eliminate the residual air in the open bottle. The professional ones, that provide the perfect preservation, have a significant cost. There are also cheap plastic caps, these are suitable for that bottle that opens and that is consumed for 2 or 3 times a few days.