Can you tell the difference between cheap and expensive wine?
Many of us wouldn’t know posh Pinot Noir from low price plonk – but there are actually some easy ways to decipher which bottles are best.
The Daily Star caught up with award-winning drinks influencers Aidy Smith and Helena Nicklin to find out more.
They explained: “While there is certainly a lot of cheap plonk out there that tastes more expensive than it is, the difference between a five pound and a fifty pound wine is not just marketing.
“Pricier vino will have a more hand-made approach with every stage of production, from what happens in the vineyard to bottling. Each stage takes time and therefore, money.
“This could mean using proper oak barrels instead of cheap oak chips for example, or crafting each grape type into wine separately instead of sticking them altogether in a tank.”
The TV hosts added: “Each decision has an implication on quality and cost, but also, how we experience the wine in our glass.”
Aidy and Helena say there are three ways to tell if a bottle of wine is more expensive or not.
Apparently, looking for “balance, complexity and finish” is important.
They explained: “In expensive, ‘better’ bottles, no single element sticks out, such as screeching tartness, an alcohol ‘burn’ in the throat or too much sugar.
“The fruit flavours, the alcohol, the texture (tannin) and the acidity (tartness) should be as harmonious and as balanced as possible.”
The drinks duo added: “Cheaper tipples often have one or more of these elements out of whack, leaving you with a bitter taste in your mouth or a sense that the wine is less refreshing than it could be.”
Pricey plonk should also have more layers of flavour to it – and not just one flat taste.
Aidy and Helena said: “Cheaper tipples often have one or more of these elements out of whack, leaving you with a bitter taste in your mouth or a sense that the wine is less refreshing than it could be."
Finally, look for flavour that lingers on your tongue for a longer amount of time.
The experts added: “Cheaper tipples often have one or more of these elements out of whack, leaving you with a bitter taste in your mouth or a sense that the wine is less refreshing than it could be.”
Simple!
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