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14
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 o er a better alternative; many great wineries in
California, Australia and New Zealand are pioneering the trend.
Operating Instructions
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