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Smith explained that the "big" wines should have an intense flavor with lots of oak, a deep color, and a heavy, as opposed to a light of medium, body.
"Red wines are typically barrelaged with the taste of oak. In these wines you have tannin. The acid properties are very slight. They contain a group of compounds that come from the skin, the wood it's aged in and the seeds. You look for a balance between the fruity taste, the oaky taste and the acidity.
"White wines are the result of fermenting white juice separate from the skins. You let it settle for two days in order to get the solids out. These wines will have a mellower taste. They are fermented slowly under controlled temperatures, more slowly than red wines which become hot due to the pressure of phenols in the skin. This gives a very pronounced flavor, what we call a 'youthful intensity'. When the compounds are combined with each other their properties become much less pronounced," Smith says.
The actual serving of wines also has been refined to an art.
As a rule, all sparkling wines should be chilled two to three hours before being served. Red table wines are better when thev have reached 60
97.5%