| You don't have to spend a fortune or spend | | | | settings as an appetizer. If a sparkling wine comes |
| hours reading labels to make good wine selections | | | | from the Champagne region of France it is named |
| for your dinner guests. Here is a concise wine | | | | after that region. |
| guide for beginners. | | | | 6. Table - Inexpensive, lower quality wine, usually |
| Wine Styles | | | | served with lunch or used to make cocktail |
| Although the basic winemaking process is always | | | | beverages. |
| the same, every wine has a unique flavor, | | | | 7. Dessert - Sweet tasting wine, often served |
| depending on a number of factors, including the | | | | with desserts. |
| type of grape and the conditions in which the | | | | 8. Cooking - Salty, poor quality wine used for |
| fermentation occurs. | | | | cooking. |
| Chardonnay and Sauvignon Blanc grapes make | | | | Eight More Helpful Tips |
| white wines. Cabernet Sauvignon and Pinot Noir | | | | 1. Alcohol Content: Wine is considered an alcoholic |
| grapes make full, rich red wines. Merlot grapes | | | | beverage unless otherwise indicated. |
| produce lighter, softer red wines. | | | | 2. Chilling Wine: Place the wine bottle in a bucket |
| The six styles of wine are: | | | | of ice water for 10 to 15 minutes. For sparkling |
| Red: Includes Bordeaux, Burgundy, Cabernet, | | | | wine, refrigerate for at least 4 hours prior to |
| Chianti, Merlot, Petite Sirah, and many more. | | | | serving (or place it in the ice bucket for 30 |
| Sparkling Red: Includes Brachetto, Cabernet | | | | minutes.) |
| Sauvignon, Gutturnio, Lambrusco and Syrah | | | | 3. Labels: If you reside in North America, you'll |
| Shiraz. | | | | want to remember that domestic wines will be |
| Soleras: Includes Malvasia delle Lipari, Marsala, | | | | labeled with the type of grape used followed by |
| Moscatel, Palomino, Pedro Ximenez and Porto. | | | | its origin, whereas imported wines will list where |
| White: Includes Chablis, Chardonnay, Frascati, | | | | the wine was made and then the type of grape |
| Goldmusketellar, Meursault, Muscat, Riesling, Vidal | | | | used. |
| Blanc and many more. | | | | 4. Chilling: Sparkling and white wines are best |
| Sparkling White: Includes Champagne, Moscato | | | | served chilled. A red wine should be served when |
| d'Asti, Spumante and more. | | | | it is only slightly below room temperature. Both |
| Pink: Includes Busuioaca de Bohotin, Lagrein | | | | wines are best left to stand before opening. |
| Rosato and Rose. | | | | Some red wines have sediment, which should |
| Most red wines improve with a bit of aging, some | | | | stay at the bottom of the bottle. |
| for as long as ten years. Most red wines are not | | | | 5. Serving: You can serve a white wine |
| distributed until about two years after they are | | | | immediately after removing the cork, but a red |
| put in the bottle. Most white wines, on the other | | | | wine benefits from 'breathing' for about half an |
| hand, do not benefit from aging (except for | | | | hour after the bottle is opened. For best results |
| champagne and sweet dessert wines.) | | | | gently decant the red wine into another container. |
| What kind of wine should you choose? | | | | This allows a greater surface area of the wine to |
| While there are guidelines, there are no hard and | | | | breathe and leaves the sediment behind in the |
| fast rules, because wine pairings really are a | | | | bottle. Filling a glass just half full also allows the |
| matter of personal preference. The general rule | | | | wine to breathe. |
| of thumb for selecting wine to complement your | | | | 6. Storage: Wine storage involves cool |
| meal is to choose a light-bodied wine with lighter | | | | temperatures, preferably away from heat and |
| fare and a full-bodied wine with hearty, robust | | | | light. Cellars can still become hot, humid and sticky |
| dishes. | | | | during the summer months and it's suggested |
| Red wine is traditionally paired with beef, veal, | | | | that keeping wine in a constant, cool environment |
| ham, poultry, pasta, lamb, and pork. For poultry, | | | | will allow it to age properly and achieve its best |
| ham, pork, and veal, try a Beaujolais or a red | | | | attributes. |
| Zinfandel. For pasta, beef, and lamb, consider a | | | | 7. Variety: Also known as terroir. The climate, soil, |
| merlot or a cabernet sauvignon. | | | | land slope or slant, type of grape(s) used, |
| White Chardonnay complements pork, poultry, | | | | elevation, weather conditions, topography, |
| seafood (including shellfish) and strong cheeses. | | | | fermentation process and yeast cultures are all |
| For appetizers, mild cheeses, desserts, ham, lamb, | | | | key factors in the wine's appearance, aroma and |
| poultry, and seafood, you might choose a white | | | | how the wine ultimately tastes. |
| Zinfandel or Rose wine. | | | | 8. Vintage: Further classification involves the year |
| Sparkling wines, such as Champagne or Spumante | | | | that the grapes were harvested. For example, |
| can also be served with mild cheeses, appetizers, | | | | the wine output from one vineyard might taste |
| and desserts. | | | | significantly different from one year to the next |
| Wine Categories | | | | Good wines usually have their year of production |
| Wine is often classified as one of the following: | | | | on the bottle. This is called the vintage. Some |
| 1. Aperitif: Appetizer wines such as Madeira, | | | | years produce better wines than others. |
| Sherry and Vermouth. | | | | Once you become familiar with the different |
| 2. Red: Dry wines typically served with red meats | | | | types of wine available on the market, you'll feel |
| and pasta dishes. | | | | less intimidated and more apt to impress your |
| 3. Rose - Pink wines typically served with seafood | | | | guests with excellent selections. Enjoying wine is a |
| and pork dishes. | | | | life-long process because there are always new |
| 4. White - Dry to sweet wines often served with | | | | sights, aromas and flavors to discover along the |
| chicken and seafood. | | | | way. |
| 5. Sparkling - Wines often served in formal | | | | |