Pairing, tasting and preserving the wines of Corsica is quite an art ! Hold your glass elegantly, let the aromas surround you, when CIV Corse comes to the table, all the guests become advisers !
Wine lovers know it all too well: acquiring fine bottles is one thing, storing them is another.It isn't always easy to keep your wine in the best conditions.You have to know a few golden rules to preserve your precious bottles in the best possible way.
While the cellar appears to be the most appropriate place to store your bottles, it must meet certain criteria.For a cellar to play its role to best effect, its temperature matters: go for a moderate temperature, between 10 and 13°, and stable.Nothing is more harmful, in fact, than the thermal shocks undergone by the wine, any sudden changes in temperature immediately altering its quality.In addition to the ideal temperature, there's the need to control the ambient humidity.The cellar must have a humidity level between 70 and 75%, i.e. be sufficiently humid to prevent the corks from drying out and the wine evaporating from the bottle... Likewise, to prevent the cork from moulding, good ventilation is essential.But you have to be careful not to create a draft.Any source of light is also to be avoided.UV rays are very harmful because they accelerate oxidation reactions in wine.To complete the picture of the ideal cellar, it should ideally be underground and have a dirt floor.Finally, choose a calm environment, free from vibrations which could affect the wine in the long run. So a cellar obviously remains the most appropriate place to store your bottles, but you still have to know how to make the most of it.
Bringing all the right storage conditions of a cellar together isn't easy, but the question becomes more complex when you're not lucky enough to have one. Some specialists will even tell you that a refrigerated cellar is better than a bad natural one. Finally, it's important to note the shelf life of your bottles and arrange them horizontally so that the cork is always in contact with the wine. Ageing your wine is an art whose rules must be mastered. Because, as you will understand, optimal storage will guarantee a successful tasting...
WHEN SHOULD YOU TASTE THEM ?
The wines of Corsica are excellent for laying down, except for the rosé wines, which should preferably be enjoyed within the year. Whites from Vermentinu: keep for 18 to 24 months; reds from Sciaccarellu: keep for 3 to 4 years; reds from Niellucciu: keep for 6 to 7 years
Above a white surface, tilt the glass and first observe its clarity. The presence of particles will tell you the degree of filtration the winemaker has applied. The wine may be clear or cloudy; then inspect the liquid on the sides of the glass. A shiny aspect is a sign of a certain acidity which will add liveliness in the mouth. It will be crystalline, shiny, radiant or, on the contrary, matt, dull, lacklustre. Let's take a look at the colour and its intensity. It can be: pale, medium, intense. You should know that the colour evolves over time. For reds, the colour of a young wine will be somewhat purplish, while that of a very old wine will have brick tones. For white wines, a young wine has green reflections, becoming amber for older ones. For rosés, a purplish pink is a sign of youth. It turns to orange tones when it's older. Now tilt and then straighten the glass and observe how the liquid descends along the side to determine its viscosity. A wine with a good degree of alcohol and/or good sugar content will slide, forming drops called tears. Then you can expect a certain roundness in the mouth. Otherwise, the wine will be rather lively.
THE OLFACTORY EXAMINATION
First, put your nose into your glass and inhale. This will give you a first impression. Don't necessarily seek to immediately identify specific aromas, but rather a trend: floral, white/red fruits, citrus, spice, plant, mineral. Swirl the wine in your glass to bring it into contact with the air and release the aromas it contains. Continue your sensory analysis and try to detect the aromas with more precision. You can notice dozens of different aromas depending on the wine. In this way, you will encounter flavours such as raspberry, lemon, grilled almond, undergrowth, mushroom, liquorice or even coffee...
HE WHO KNOWS HOW TO TASTE NEVER DRINKS WINE ANYMORE BUT TASTES ITS SECRETS
THE TASTE EXAMINATION
Just like the first nose, observe your first sensation. Is it disappointing or honest and intense ? Then, determine if the wine is dry or sweet. Acidity makes the mouth salivate and makes the wines lively and refreshing. With the wine still in your mouth, inhale a little air to reactivate the aromas. With your palate communicating directly with the olfactory glands in your nose, the sensations will be even more intense. You?re now able to determine the balance, complexity and character that emerge from the wine you have tasted.
It presents the identity of the wine estate and winemaker.
One of the three most important indications along with the appellation and the property. It shows that 85% of the grapes come from the year indicated. However, it isn?t mandatory because not all wines are necessarily vintage.
This information is absolutely essential. It shows that 100% of the grapes come from the Protected Designation of Origin area and that the winemaker has done everything according to the rules concerning the grape varieties, for example, or the yields. Certainly important, yet it?s not enough to determine whether a wine is good or not.
AOC OR AOP
The name of the appellation and the words ?Appellation d?Origine Contr?l?e? or ?Appellation d?Origine Prot?g?e? must be included.
The mention "Indication Géographique Protégée" or "Vin de Pays" must feature.
Expressed as a percentage, it's essential on a label.
With the name of the country of origin.
This statement is mandatory due to the history of French vineyards