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PROWINE ASIA 2016 SPECIALIST ARTICLE
CHOOSE WINE LIKE AN EXPERT – TIPS FROM MW LISA PERROTTI-BROWN
One of the key factors that have driven the growth of the wine market in Asia is the evolution of the middle class in this region, together with its larger disposable income and increased emphasis on the quality of life. Expected to grow by 22.84% from 2013 to 2017, the number of new prospective wine consumers in this market and the related increase in spending is set to grow higher every year.
With wine infiltrating Asian lifestyles and more value placed on wine education, the organizers of the ProWine ASIA 2016 trade fair recently talked to Lisa Perrotti-Brown to get tips on how to discern good quality wines. Lisa Perrotti-Brown to is the author of “Taste Like A Wine Critic: A Guide to Understanding Wine Quality” and a Master of Wine (MW) – a title held by only a select few hundred experts worldwide. She was in Singapore to lead an exclusive Wine Quality Seminar for the country’s leading players in the wine and spirits sector, including Cold Storage, AA French Wine, Boncru Fine Wines, Asia Wine Network, Gerard Bertrand, Cellarmaster Wines and Grand Vin as well as The Wine Company, Vinum Fine Wines, Wine Connection and Pernod Ricard.
Organized by The Wine Advocate, a global wine publication featuring consumer advice of wine critic Robert M. Parker, Jr., the seminar consisted of theory and tasting sessions, offering participants insights to what constitutes a good wine. The event was sponsored by Messe Düsseldorf and supported by Singapore Exhibition Services.
According to Ms. Brown, accessing a wine’s relative level of excellence happens at the point of tasting, while the quality of wine will result from its development and processing from grape to glass.
Qualities of a good wine
Some of the indicators of wine quality include its fruit ripeness (as manifested in the wine), intensity and concentration, balance, and length of finish. For example, good quality wine should have ripe, approachable tannins and fully expressed flavor compounds as opposed to a dilute, overly sour and/or astringent / “hard” wines.
Balance refers to the wine’s components all existing in harmony and complementing each other so that no single aspect is obtrusive on the palate. Wine should appear “seamless” in the mouth with no obvious “edges” such as too much acidity, oak or tannins.
The length of finish measures how long the wine’s taste lingers after it has been swallowed or spat out. Great wines have long, pleasant and often complex finishes, so that the flavors of the grapes or fruits that are in the wines may be tasted for a minute or more after swallowing.
Other factors include the wine’s ability to age, its regional typicality, value for money, the situation (e.g. with food) and its uniqueness.
How to tell a wine fault
The first indication in determining the quality of wine is if there is presence of any faults. The more common ones include cork taint (TCA) and oxidation and can be detected when an aroma or flavor in the wine appears ‘off’ or just wrong. Cork taint occurs when 2,4,6 – Tricloranisole or TCA, generated by naturally-occurring fungi that often exist in the crevices of wood or cork, comes into contact with chlorine compounds present in pesticides, cleaning agents, wood treatments, etc. When cork taint occurs, the wine will have a musty, moldy aroma. Controlling the source of TCA has proven extremely difficult and currently there are no solutions.
Another wine fault is the oxidation or reduction of the wine – which happens when wines are either exposed to too much or too little oxygen respectively. When oxidation occurs, this usually results in a breakdown of its attractive color. Whites go a dull brown/straw, rosés go brown/orange, reds become paler with an orange/brown rim. Chilling grapes and juice helps to slow oxidation. Though interestingly, oxidation is being infused into the wine style of Vin Santo, Tokaji, Vin Jaune and Tawny Port. Reduction on the other hand, may result in the wine smelling like rotten eggs, garlic or onions or burnt tires. Swirling or decanting the wine can help to dissipate the “smelly” compounds.
Choosing a good bottle of wine is a matter of observation and evaluation of its quality. While building upon wine tasting experiences may help to quickly identify the wine’s qualities, nuances and ‘getting it’, it is still most important to enjoy the wine and in essence, comprehend the wine.
Inaugural edition of ProWine ASIA 2016 to be launched in Singapore
ProWine ASIA 2016 – the newest ProWein satellite event for Southeast Asia, will be staged in Singapore from April 12 – 15, 2016 at the Singapore Expo, Hall 10. Covering an exhibition area of 53,800 square feet and backed by strong international participation from 17 countries and regions - including Australia, Austria, Argentina, Canada, Chile, France, Germany, Greece, Hungary, Italy, Japan, Portugal, Russia, Singapore, South Africa, Spain and the U.S. - the event will showcase a wide array of products and services.
Trade visitors can also look forward to participating in more than 300 tasting sessions, master classes, in-depth seminars, lectures and presentations hosted by various key industry players. They will also have the opportunity to take part in special workshops on topics such as autochthonous grape varieties and the diversity of wine. Online visitor registration is now open at www.prowineasia.com
ProWine ASIA 2016 will be co-located with Food&HotelAsia2016 (FHA2016), Asia’s premier trade event for the food and hospitality industry.
For further information on visiting or exhibiting at ProWine ASIA 2016, contact Messe Düsseldorf North America, 150 North Michigan Avenue, Suite 2920, Chicago, IL 60601. Telephone: (312) 781-5180; Fax: (312) 781-5188; E-mail: email@example.com; Visit our web site http://www.mdna.com; Subscribe to our blog http://blog.mdna.com; Follow us on twitter at http://twitter.com/FoodBev_MDNA