Wine Tasting In Derbyshire -- Gear Up Your Team Building Attitude With Your Corporate Colleagues

Wine-tasting in Derbyshire is a fascinating adventure that evokes team-building attitude amongst the corporate people.  Wine, the life savior drink for the people of Derbyshire, offers a unique opportunity to people to laugh hilariously, enjoy together and know one another better.  This adventure truly promises a time when people can test their team building spirit, time management skill and efficiency to work as a complete group.

Set in the serene ambience of Derbyshire surroundings, the wine tasting provides a unique opportunity to see two different expressions of same noble grapes and classic blends.  As the wines are served at tandem to the guests, you will be amazed to taste the similarities and dissimilarities between the two types of wines.  The wine-tasting corporate event planning is accompanied by an animated wine tutorial, which manifests a fast paced detailed introduction of different types of wines.

Chillisauce is a corporate event management operator that organizes tours as well as conducts corporate events.  Full of various activities, this tour operator truly offers a relaxing and wonderful time to the corporate people who can discover each other away from the hectic monotonous schedule.  This specific activity of wine-tasting session generally takes place for duration of 1½ - 2 hours but can be extended as per the request of the guests.

Wine tasting episode in Derbyshire

Wine tasting episode conducted by the famous operators Chillisauce is a truly magnificent experience for wine lovers.  Not only does it promise exciting time ahead but also arouses interests of teetotalers to enjoy the famous wines.

Wine tasting corporate event in Derbyshire promises:

• To build team spirit amongst all
• Increase efficiency of individual people
• Increase time management skill of the group
• Freshens corporate people to deal with new challenges

You can be your own wine judge as you participate in tasting experience and find out the kind of wine you like and then start your game with that particular wine.

Following are the rounds in wine-tasting game in Derbyshire:

1. The taste revelation -- it involves a crash course of animated tutorial where people are taught with the art of tasting wine blindly.
2. The Taste bud review -- the game then moves onto taste bud review questionnaire that decides the likes, dislikes and knowledge of each guest regarding the wines.
3. The taste map -- here guests taste and score wines depending on their personal preferences.  They have to use the Wine Adventure color charts and Nez du Vin aroma kits to decide about their own wine tasting notes.
4. The taste profile -- this is the best part as you are judged and given a profile that will state your wine-tasting aftermaths.  You can use it next time when you go to buy wines.

Participate with Chillisauce to have a lifetime wine-tasting experience in Derbyshire.

Wine Tasting for the Average Joe

Going to a wine tasting can be a very fun and enjoyable experience.  However, many people do not attend for fear of not knowing exactly how to act or what to do.  There no great mystery to wine tastings, just a few things you should remember.

As far as etiquette, usually the ladies are served before the gentlemen.  Some wine tastings offer you bottled water.  Use this to rinse out your mouth between tastings so your palate is clean for the next wine.  There is often unsalted and unflavored crackers and bread to help palate cleansing as well.  You should always handle the wine glass by the stem.  This helps avoid heating the wine with the warmth of your hands, thus altering the taste.  Avoid wearing strong perfumes and colognes to a wine tasting.  That may take away from not only your smell, but also that of the other guests.  Also, avoid smoking, gum, and mints before and during a wine tasting to be able to enjoy the full flavor of the wine.

You can tell a lot about a wine just by looking at its color.  When you attend a wine tasting, the glasses should always be clear so you can get a good look at the wine.  The tables may also be covered with white tablecloths to help you see the wine's color clearly.  Do not let the wine name full you.  For example, white wines are not white in color.  They may range from yellow to green to brown.  Red wines range in color from pale red to a deep brownish red and often become lighter with age.  Sometimes the color of a wine may indicate age or flavor.  You may be able to tell the age of a red wine by doing a rim test.  Tilt the glass slightly towards the rim of the wine glass and look at the wine.  If the color of the red wine is more of a purple, it is usually a younger wine.  If the color of the red wine is brown, it is an older wine.

Another thing you may have seen people do before they taste wine is swirl it slightly in the glass.  This is to help open up the wine's flavor.  Remember that the wine may have been in a bottle anywhere from six months to many, many years.  When someone swirls a wine, it helps release the flavors.  Just like when you're cooking at home and stir the food to help blend the flavors.

The color of the wine is just one aspect you will want to look at when you attend a wine tasting.  You will also want to smell the wine.  After swirling, this is the next step in the tasting process.  You have probably seen people smell wine before and wondered why they did it.  Smell plays a very important part in what we taste.  Researchers have determined that perhaps as much as 75% of what we taste is actually based on what we smell first.  You can smell your wine one of two ways:  taking a small whiff to get an idea of how the wine smells, then a deeper whiff or take one deep whiff.  After smelling the wine, take a minute to think about the smell.  You do not want to immediately taste it after smelling but give yourself time to explore exactly what you smelled.

Finally, you will need to know is how to taste the wine properly.  Your tongue has taste buds in both the front and back.  These taste buds can detect bitter, salty, sweet, and sour flavors, but some are more sensitive than others are.  There are three steps in tasting a wine:  the first impression, the taste, and the aftertaste.  The first impression happens when you take your first drink and the wine actually hits your taste buds.  It should awaken your sense to the wine.  After taking the first drink, you should swish the wine around your mouth for a few seconds to let all your taste buds discover the full flavor of the wine.  Think about what the wine tastes like.  Is it light or heavy?  Is the smooth or harsh?  The aftertaste is the sensation that remains in your mouth after swallowing the wine.  How long did it last and was it pleasant?

Before attending a wine tasting, it may help you feel more confident to read about the different types of wines.  This will give you a better idea of what to look for as far as flavor and taste.  Next time you are invited to a wine tasting; do not be afraid to go.  You may be missing a great experience!

Wine Storage Temperature And Serving Suggestions

The love of wine has existed since the dawn of time.  Fossil vines, 60-million-years-old, are the earliest scientific evidence of grapes.  The earliest written account of viniculture is in the Old Testament of the Bible which tells us that Noah planted a vineyard and made wine (well with all those animals on the Ark what was he expected to do!)

Exactly when it was discovered is unknown, but an ancient Persian fable credits a lady of the court with the discovery of wine.  This Princess, having lost favor with the King, attempted to poison herself by eating some table grapes that had spoiled in a jar.  She became intoxicated and giddy and fell asleep.  When she awoke, she found the stresses that had made her life intolerable had dispersed.  Returning to the source of her relief, her subsequent conduct changed so remarkably that she regained the King's favor.  He shared his daughter's discovery with his court and ...

The wine industry and consumption continues to grow every year.  Wine connoisseur are continually buying great wine to keep either for later consumption or for investment.

One of the most important aspects to ensure your wine stays fresh during storage is the wine storage temperature.

The basics of wine storage temperature are fairly simple.  First, the wine should be kept cool.  Like most beverages and foods, heat is the natural enemy of wine.  A cool temperature is optimal, but the temperature should not lowered too much as this too will harm the wine.  In the unlikely event that the wine freezes, it will probably only be suitable for vinegar!

The basics of wine storage are really straightforward with whites, reds, and blushes.  However, the serving preparation for each of these wine types is different and something worth discussing.  After removing the bottle from storage, getting your wine to the correct temperature is important.  With red wines, such as a merlot or sheraz, approximately 65 degrees Fahrenheit (18 degrees Celsius) is what is recommended.  This is basically room temperature.  Secret tip:  in a room of about 70 degrees Fahrenheit the wine, due to being a liquid will naturally be cooler.  It is highly advised to not chill red wines.  This is a more common error than you think, the cold can be very destructive on the wine and its flavor.

With whites and many blushes the need for refrigeration before serving is key.  Chilling truly brings out the flavor.  For these types of wine 39 degrees Fahrenheit or 4 degrees Celsius is usually a good temperature.

In the case of both darker wines and the lighter types, it is advisable to let the bottle ''breathe'' after opening.  It is recommended you do this about half an hour before drinking (longer is often better)

Now to tasting.  Swish the wine around the mouth to truly get the most out of the flavor.  I however recommend drinking as opposed to spitting it out!

In the end ENJOY the wine, it is after all a pleasure that has been with us for centuries.

Wine labels -- Peeling off the mystery

One of the most baffling subjects that confronts the budding wine enthusiast is the deciphering of the myriad of information contained on the bottle label, especially that contained on wine bottles from European countries.  Once the basic rules are taken on board it becomes a lot simpler.  Whereas most New World countries put details of the grape varieties on the front label, a lot of European regions do not, and as this is the most basic of information for taste purposes why is this the case?

European winemakers tend to put more emphasis on the place of origin.  For instance, a Bordeaux red typically wont say ''Cabernet'' or ''Merlot'' on the front label, but instead have the name of the chateau where it was made, and usually the part of Bordeaux where it was made, for example Haut-Medoc.  Similarly a Sancerre is totally Sauvignon Blanc, but an in depth analysis of the label will leave you none the wiser.  For the French the important factor is that the wine comes from Sancerre in the Loire valley and for them it is inbred knowledge that white Sancerre is Sauvignon Blanc.

Moving south to Spain, red Rioja declares itself as Rioja on the label, not Tempranillo the grape variety used, whilst in Italy most Tuscan reds have no information on the Sangiovese grape that is most widely used in these wines.  Given this mish-mash of information it is no wonder that many of us head for that bottle with the label announcing it is a Chardonnay Viognier from the Ironstone Vineyard of California.

It is clear then that the Europeans believe the most important factor influencing a wine’s character is the soil, climate and culture of the area where the grape is grown and this is particularly important to single-vineyard wines who make the most of capturing the essence of a particular area of land.  So whereas a French winemaker will see his wine as reflecting the character of a particular region, a New World winemaker mad about grape varieties will consider that soil is just the growing medium in which the fruit grows, and that the grape variety and hard work in the winery are what really counts.  Today these two opposing approaches to wine labelling are moving closer together with New World producers emphasising their regionality and its characteristics, whilst European, even the parochial French winemakers possibly prompted by the wholesalers and the supermarkets are labelling their wines more clearly.

Wine History -- When the cork met the bottle

The role of the Church in the production and marketing of wine declined with the Reformation, particularly in northern Europe, but this did not convulse the wine world half as much as the discovery of the usefulness of corks about a century later.  For the first time since the Roman empire, wine could now be stored and aged in bottles.  Throughout the Middle Ages wine had been kept in casks which had presented a dual handicap: first, too long kept in wood could rob a wine of all its fruit;  second, once the cask was opened the wine inevitably deteriorated unless drunk within a few days.  The bottle, with its smaller capacity, solved the former problem by providing a neutral, non-porous material which allowed wine to age in a different subtler way and removed the latter problem by providing sealed containers of a manageable size for a single session’s drinking.

However, the cork and bottle revolution was not an instant success;  bottles were then so bulbous they would only stand upright which meant the corks eventually dried out and as a consequence let in air.  But, by the mid 18th century, longer, flat-sided bottles were designed which would lie down, their corks kept moist by contact with the wine.  As a result wine making now took on a new dimension.  It became worthwhile for a winemaker to try and excel, wines from particular plots of land could be compared for their qualities, and the most exciting could be classified and separated from the more mundane plot wines.  As a result today’s great names of Bordeaux, Burgundy and the Rhine first began to be noticed.

In the early 19th century, Europe seemed one massive vineyard.  In Italy 80% of people were earning their living from wine and in France there were vast plantings rolling southwards from Paris.  Also the vine had moved abroad thanks to explorers, colonists and missionaries.  It went to Latin America with the Spaniards, South Africa with French Huguenots, and to Australia with the British.  Could anything stop this tide of wine expansion?

Well, yes and it came in the form of an aphid called phylloxera, that fed on and destroyed vine roots.  It came from America in the 1860’s, and by the early 20th century, had destroyed all Europe’s vineyards and most of the rest of the world’s as well.  The solution was to graft the vulnerable European vine, vitis vinifera, onto the phylloxera-resistant American rootstock, vitis riparia, naturally a very expensive effort.  The most immediate effect in Europe was that only the best sites were replanted and the total area under vines shrank drastically as a result.  Elsewhere the havoc wrought was comparable and vineyard acreage is only now expanding to old original sites destroyed over a century ago.

The 20th century brought further change as science and technology revolutionised viticulture and wine making.  But despite the chemical formulae and computerised wineries, the grape retains its magic and allure that attracts wine enthusiasts from all over the world.

Wine Clubs -- A Convenient Way to Know Wine

Wine clubs have been sprouting up in recent years as a result of an increased interest in wine and greater wine consumption.  In fact, according to figures from the Wine Institute, sales of wine in the United States went up four percent in 2009.  Exports of wine by other countries to the U.S. remain steady since foreign wineries have found the United States to be a lucrative place to do business.  For wine lovers and would-be wine drinkers, joining a wine club would bring numerous benefits.

Many wine clubs count expert vintners or sommeliers among their members.  But you don't need to be a wine aficionado to be able to join a wine club.  A great many clubs welcome both newbies and experts.  They offer much information not only about various wines out in the market, but also about many wine-related topics; for instance, which type of wine should be served with a certain entrée; or news about the latest goings-on in the wine industry.

Wine clubs offer varying membership programs.  For the fee you pay, you will receive wine selections from vineyards whose offerings meet the club's standards.  Clubs can send you their handpicked selections, or give you the opportunity to make your own selections.  Most clubs usually send two bottles of wine to each member per month; they can be two bottles of red or two of white, or one of each.  Along with the wine, you will also receive pertinent information about them, such as the winery where they came from, any awards, publicity or accolades that have been accorded to the vintner, and a description of the conditions under which the grapes used in the wine were grown.

Wine club membership offers several other perks.  For instance, premium members are offered the ability to buy wines at discounted prices.  If they have a Wine of the Month program, you can be sure that you'll realize significant savings from being a member than if you just bought the featured wine at regular prices.  Joining a wine club would be a good investment if you are a regular wine drinker -- which many people are becoming because of much publicized news about how regular wine consumption has numerous health benefits.  Also, most of the wine clubs today offer gift membership program, which you can give to people who would enjoy wine either by itself or with a meal.

Many wine stores or retailers have their own wine clubs, which you can join for a fee.  Some clubs offer open-ended programs, meaning you can cancel your membership anytime.  You should base your wine club choice on several factors.  Are the services they offer worth the rate they are charging?  What are their expert credentials -- do they have wine experts who can give sound wine recommendations?  Do they have additional activities for members, such as wine tastings or perhaps visits to vineyards?  You should evaluate these factors and more before you select a club to join.  There are hundreds of wine club web sites online, and they provide detailed information on what you get for your money.

People enjoy the benefit of receiving their wine at their doorstep -- no more need to zip around to a wine seller's physical location for a bottle of vino.  However, you should remember that most U.S. states have strict laws regarding the shipping of wine from state to state.  Perhaps you might consider choosing a club that has a branch in your particular state because in such cases the law is not as strict.  This is another factor that you should look at when you are evaluating which club to join.

You can choose to join a wine club that has international coverage -- one that features wine produced in the world's most popular winery regions, and whose membership runs in the thousands -- or you could opt for a smaller, more specialized wine club, which focuses on only one or two specific wine-producing regions.  Then there are clubs that concentrate on providing only a certain type of wine, such as red, white, or champagne.

As you can see, there are many factors to consider when choosing a wine club to join.  But then, as you can also probably see, there are numerous benefits you can experience if you choose the right wine club.

Wine and Oak -- A beautiful relationship

One of the biggest influences on the flavour of wine is whether it has been matured, or even just stored, in oak.  There are people who are prejudiced against oaked wine and will complain of even the slightest hint of oak, but many experts agree that if a wine has been carefully oaked it does not taste of wood, but more like a wine that has had its flavour subtly enhanced.

Oak aging of wine occurs when the wine has been fermented and/or aged in oak casks so that the flavour of the surrounding wood infuses some of its woodiness into the liquid.  The resulting wine will usually taste richer, with creamy vanilla undertones and sometimes a little woody or even sawdusty.  The oak is a type of seasoning for wine and getting the optimum level of oaky flavour is vital if a wine is to taste good at the end.  Oak aging usually takes place in small oak barrels that hold 225 litres, being replaced every two or three years as newer barrels give the best flavour.

Oak is considered to be the most ideal wood for this aging as it not only has superb watertight qualities but gives the right sort of flavours,aromas and textures to enhance the wine.  But there are different types of oak that offer certain distinctive flavourings.  The most commonly used are the highly-prized, tightly-grained French oak which gives a subtle hint of oakiness, whilst American oak gives a more obvious vanilla character to the wine.  Consequently wines that are more powerful in flavour tend to be stored in American oak such as Rioja, North and South American and Australian varieties.  Other factors that allow oak aging to affect a wine's taste are the size of the barrels, (larger ones giving less flavour), the age of the wood used, the actual time the wine spends within the cask, and whether the barrels have been toasted (i.e. lightly burned on the inside).

Now the fashion is for lightly oaked wines and winemakers are producing more subtle, elegant flavours.  Red wines are often aged in oak, which add the required extra body and richness, with hints of wood-spice, cream and tannin.  Soft light reds such as Beaujolais are typically unoaked, but the richer more powerful styles such as fine red Bordeaux or Californian Cabernet Sauvignon are almost always aged in oak.  Similarly Rioja is oak aged for a long time to give it a distinct mellow creaminess.  Port and Madeira are wood-aged and have an obvious hint of oak, whilst even some Champagnes are aged for a short time in oak barrels, although they never taste very oaky, just a bit more full-bodied.  Some premium sweet white wines are also oak aged.