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13
To most, wine is a delicious mystery. We purchase it, uncork it,
and savor its taste and beauty. But there is so much more to
true wine appreciation. Many secrets are simply too good to
keep bottled up.
Although there are no hard fast rules for matching wine to
food, observe some guidelines. Delicate dishes should be
accompanied by lighter more delicate wines. Full- avored
foods should be matched with fuller-bodied wines.
As a general rule, one should aim to ascend in avor and
quality of wines served.
Any step back in quality will be noticed. If a ne wine is tasted
prior to a lesser wine, many of the ne wine’s subtle qualities
may be missed.
Selecting the right wine for the right occasion can sometimes
be a seemingly awkward or di cult task for the beginning
wine enthusiast. We would therefore like to present you with
a few suggestions which may provide a little more con dence
and enjoyment when choosing and serving your wines.
When selecting wines, keep an open mind and do not be
afraid to be adventurous. Do not view the subject of wine so
seriously it discourages you from learning and discovering for
fear of embarrassment if something is incorrect. Wine is best
viewed as a hobby and enjoyed.
When assembling your collection, try not to become
obsessed with “Vintages.” Although a chart can be a useful
tool, generalizations about a speci c year have led more
than one collector to disappointment. Often an “O Year” will
provide a better value and more drinking enjoyment.
The primary guideline to the subject of wine is your own
palate. Do not be afraid to make mistakes. Experiment,
discover, but most of all, enjoy yourself and your new product.
LOOKING BEHIND THE LABEL
Guide To Common Styles Of Wine
Matching Food and Wine
WINE SELECTIONS SUGGESTIONS
Wine Guide
Red Wines
Full-Bodied Dry California
French
Italian
Zinfandel, Cabernet Rhone,
Chateauneuf-du-Pape
Barbaresco, Barolo
Medium-Bodied Dry California
French
Pinot Noir Bordeaux,
Burgundy
Light-Bodied Dry French
Italian
Beaujolais Chianti,
Bardolino
White Wines
Full-Bodied Dry California
French
Chardonnay Montrachet,
Meursault Puligny-
Montrachet
Medium-Bodied Dry California
French
Sauvignon-Blanc
Pouilly-Fuisse, Sancerre,
Vouvray, Graves
Light-Bodied, Dry French Chablis, Muscadet,
Pouilly-Fume
Full-Bodied, Very Sweet Germany
French
Hungary
Beerenauslese Sauternes
Tokay
Medium-Bodied,
Semi-Sweet
California
Germany
Gewurtztraminer
Liebfraumilch
Light-Bodied O Dry Germany Rhine, Mosel Riesling
Serve a: Before a:
DRY wine SWEET wine
WHITE wine RED wine
YOUNG wine OLD wine
LIGHT-BODIED wine FULL-BODIED wine
Operating Instructions
Terminology Description
Acidity A critical element of wine that is responsible for
preserving the wine’s freshness. Excess acidity results in
an overly tart and sour wine.
Balance A desired trait where tannin, fruit and acidity are in
total harmony. Wines with good balance tend to age
gracefully.
Body The weight and presence of wine in the mouth
provided by the alcohol and tannin level. Full-bodied
wines tend to have this strong concentration.
Bouquet The blending of a wine’s aroma within the bottle over a
period of time, caused by volatile acidity.
Complex A subjective term often used in tasting. A wine is said to
be complex if it o ers a variety of avors and scents that
continue to evolve as it develops.
Flabby A wine that lacks structure, or is heavy to the taste, lacks
acidity.
Full-Bodied Wine high in alcohol and extract, generally speaking,
lls the mouth, powerful.
Lean Generally describes wines that are slim, lacking of
generosity or thin.
Oaky A desirable avor imparted to wine if done in
moderation. Most wines are aged in oak barrels
one to three years, thereby receiving this toasty
oak characteristic. However, if a weak wine is left in
contact too long with an oak barrel, it will tend to be
overpowered with an oaky taste.
Tannin Tannins are extracted from the grape skins and stems
and are necessary for a well-balanced red wine. Tannins
are easily identi ed in wine tasting as the drying
sensation over the gums. Tannins generally fade as a
wine ages.
Common Tasting Terms
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