| It's important to know, above all, that wine tastes | | | | When serving guests, it is generally accepted to |
| differ from person to person. Like literature, some | | | | sample the wine after uncorking to determine its |
| wines will pique your interest while others will bore. | | | | quality. Do this away from the guests: the goal is |
| This is to be expected. Each wine has its own | | | | to provide quality wine without seeming like a |
| distinct flavor, so many options present | | | | newbie. Keep in mind that particles will often settle |
| themselves when you make the decision to | | | | in the bottom of the bottle, particularly with older |
| become a wine aficionado, from sweet Zinfandels | | | | vintages, so be sure to avoid pouring a guest an |
| to buttery Chardonnays. As with any other food | | | | unwanted amount of solids. At restaurants, the |
| or drink, wine suits the specific tastes of the | | | | host should overlook the ordering and sampling |
| individual, and it's all as complicated as you make it | | | | process. Wine should be passed clockwise, ladies |
| out to be. Here's a brief rundown of the things | | | | first. |
| you should know before you attend your next | | | | Tools of the Trade |
| wine outing: | | | | Corkscrews come in various designs, from the |
| Types | | | | standard wooden-handled "t" to electronic devices |
| First off, there are red and white wines. Color is | | | | that do the work for you. Electronic corkscrews |
| typically the first attribute most wine drinkers will | | | | are typically battery-operated and quite efficient. |
| critique, so it's good to know a little about the | | | | Wine decanters are vessels (similar to vases) into |
| importance of your wine's hue. As a general rule, | | | | which wines are poured after uncorking. When |
| red wines tend to taste more complex and | | | | serving guests, the drink is generally left in a |
| woody. This is due to leaving in the woody pieces, | | | | decanter for approximately 20 minutes, a |
| like stems, during the fermentation process. If | | | | measure that allows your wine to breath once it |
| you're just starting out, you might find white | | | | has been poured. This results in a dramatic |
| wines more palatable; these wines are usually | | | | increase in subtlety and complexity, particularly for |
| sweeter and fruitier. | | | | reds. |
| Etiquette | | | | |