While most people that try to approach wine tasting fell overwhelmed at first, choosing a wine need not be a backbreaking task.
 

With all the information out there on how to select “the perfect wine”, how to “smell wine”, which wine goes with what food etc. it can be very confusing which is why a few basic hints will help you in your decision.
 

There are several factors which determine how to select a wine, understanding different types of wine and your own preferences will make the choice easier with time and experience.
 
No doubt certain wines go best with certain meals and deciding on the right food & wine pairing can be a lot easier if you know the basics of wine.
 

The main contributing factor in the taste of wines are the type of grape used in its making but  flavours are also affected by factors such as soil, exposure to sunlight, climate, how the grapes are handled and fermented, types of yeast used, whether the wine is aged in wood or oak etc.
 

 Types of Wines
 

Even dummies know that there are 2 basic types of wine,that is white and red wines. While all wines are made from grapes, often winemakers add different fruits and additives to change the flavour of the wine.
 

The biggest difference between white and red wines are that red wines are made using the skins, stems and seeds of red and black grapes, whereas white wine is made from any colour grape but only the clear juice is used.
 

Red wines are usually heavier while white wines are often sweeter. Sparkling wines are wines made by adding carbon dioxide. Champagne is sparkling wine made in the region of France bearing the same name.
 

Wines can thereafter be further categorised as sweet or dry depending on the taste. To know your personal preference, taste various options to develop your own opinion.
 

Tannin Content in Wine
 

This is another element that will affect the taste of the wine. Tannins are a vital ingredient in wines, especially red wines. Tannins come from the vines stalks, grape skins and pips. In a younger wine they are conveyed as a bitter taste but in an aged wine they add a subtle flavour.
 

Another factor to consider is the “length” of a wine, which means the amount of time the sensations of taste and aroma persist after swallowing, is a good measure to consider. This can only be learnt after you’ve tasted a few wines, but recommendations work the best here.
 

Acidity of the Wine
 

Another element of wines to consider is the acid content of the wine. Acids of various types are present in wine which  are essential to the wine’s longevity and affect its taste. A higher acidity wine tends to taste more sharp and sour whereas a low acidity results in flat tasting wine that has a higher chance of getting spoilt.
 

Acidity in the right quantities makes all other flavours in the wine stand out including the undertones of fruit, spice and herbs. The acidity contributes to the flavours often described as tangy, sharp, refreshing,  bright or even crisp.
 

Alcohol Content of the Wine
 

Wine connoisseurs often speak of “the body of a wine”. Some are described as full bodied. This is because of the alcohol content in the wine.  Each wine will have a different alcohol content which will affect its taste.
 

 * 7.5% – 10.5%  alcohol indicates a light bodied wine
 

 * 10.5% – 12.5% alcohol indicates a medium bodied wine
 

 * 12.5% alcohol and over indicates a full bodied (very high alcohol)wine
 

Vintage of the Wine
 

The wines vintage is just a fancy way of saying, year the wine is made. Certain years are better than others due to climatic and weather conditions varying from year to year. The amount of rain that falls close to harvest time typically determines the amount of sugar in the grapes and thus, will affect the taste dramatically.
 

A common myth is that the oldest wines are the only good ones. Older wine does not necessarily mean better wine, especially if the older bottles were from a bad vintage.
 

Keeping these guidelines in mind, choosing a good bottle need not be so daunting a task.
 

Posted by Peter Cutforth