Tull-ee-ho! : A combination of the old hunting cry Tally Ho! and the colloquial Hindi drinking word "tullee". Also Indian for cheers.
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Tasting & Drinking :

Tasting

There is more hype per square inch to wine tasting than to any other activity relating to anything to do with your mouth (with the possible exception of kissing). I remember attending a wine-tasting workshop that was organized by Alliance Française, where the entire process was imbued with an almost ecclesiastical ritual. I came away very psyched. Later a friend's father who has been into fine wines for decades did much to demystify the whole thing. Remember, you are the best judge of what you like. So begin by sticking to one wine and drinking it regularly. You will become familiar with one wine and when you taste another one you'll be able to make out the difference.

Take in a small amount and run it over your tongue before swallowing it. Let the after-taste develop. Most experts agree that this is the most distinctive part of the wine.

Also see :- Tasting Terms.

Drinking

Say you are at a restaurant, the chances are you will be presented a red wine at room temperature. Don't be embarrassed to ask the steward to cool your bottle. And if he gives you a supercilious "don't you know red wine is drunk at room temperature? " look - let him have it on the jaw, it your money. I will go as far as to say, mildly cool (10 minutes. in a wine bucket to about 18-20 degrees C) even the best wine while it breathes and you'll be surprised. The aromas of a wine's bouquet are released according to their volatility and the temperature at which they are served. Served too cold, it will release little, if any bouquet. Served too hot, there is danger of oxidation, destruction or a combining of the highly volatile aromas or a loss of the aromatic elements. Warm red wine, unless drunk as mulled wine, can taste flat and indifferent.

Also see :- Temperature Dos and Don'ts.
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