Malolatic fermentation occurs during the winemaking process, converting sharp malic acid into softer, more palatable lactic acid.
Tannins are the substance in red wine that give it a bitter, sometimes astringent feel in the mouth. They are transferred to the grape juice when it comes into contact with the skins and seeds early in the winemaking process.
Younger red wines are generally more tannic than their older counterparts. As red wines age, they also become lighter in colour.
As a general rule, white wines should be served from 5-12 degrees Celsius depending on their characteristics, while reds should be between 10-18 degrees Celsius. Never serve wines at ‘room temperature’. Bear in mind that in the past the room temperature usually was around 14-15 degrees Celsius! If you serve a red wine at a room temperature of 21 degrees Celsius it will be mostly alcohol coming up and no aromas…
Experts only fill their wine glasses a third of the way. This leaves plenty of room in the glass for aromas to develop.
‘Swirling’ a wine glass before tasting aerates the wine and helps to release its aromas.