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USER GUIDE
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Wine Guide
Foods Wines
Fish, Shell Fish, Crab, Oysters Dry White Wines, Light
Sparkling or Extra Dry
Champagne
Beef, Venison Full-Bodied Red Wines
Pork, Veal, Lamb and Poultry Light-Bodied Red Wines
Fruit Sweet White and Sparkling
Wines
Common Food and Wine Matches
A Toast to Wine Truths
Like the grapes themselves, many wine myths have been
cultivated over the centuries.
Myth 1: Most wines taste better when aged.
Truth: In fact, less than 5% of wines produced today are
meant to be aged. Most wines are crafted to be consumed
within the rst one to two years.
Myth 2: Wines should be uncorked and decanted allowing
them to “breathe.”
Truth: To breathe or not breathe? While it is better to
allow a young tannic Red to breathe in a glass or decanter
to soften the tannins, an old Red reaches a stage in its
life where it should be enjoyed soon after opening. Allow
an old Red to breathe for a short time to dissipate any
o odors. Most white wines can be served, ideally, 10-15
minutes after opening.
Myth 3: When age worthy wines peak, they must be
consumed almost immediately.
Truth: Most great wines reach a plateau period rather
than a peak. Great Bordeaux’s may have as much as a
10-year plateau before fading.
Myth 4: Wine color does not change with aging.
Truth: As red wines age they get lighter in color while
whites get darker.
The Cork: A Mystery on Its Own
Cork Presentation. The ritual of the presentation of the
cork has a rich and fascinating history dating back to
the late 1800’s. A phylloxera (root louse) devastation to
the vineyards severely limited the supply of great wines.
Restaurateurs would remove labels on inferior wines and
replace them with labels from superior wines. This made it
necessary for patrons to protect themselves by checking
the branding on the cork to ensure that what they ordered
was, in fact, what they were served.
When presented with a cork today, feel it to check for its
integrity, read and match the branding on the cork to the
bottle and set it aside. There is little to be learned from
the cork. The proof is in the wine.
“Corked” wines. If you’ve ever had a wine that smelled or
tasted of mold, you’ve experienced a wine that may have
been “corked.” Today, between ve and eight percent
of wines are tainted with Trichloroanisole (TCA). This
substance, found naturally in plants and trees, is imparted
to the wine through the cork. Corked wines are a major
concern for winemakers as it destroys millions of cases
per year and puts reputations at stake. Amazing as it may
seem, twist-o caps may oer a better alternative; many
great wineries in California, Australia and New Zealand are
pioneering the trend.
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