Wine Basics: Your Cheat Sheet to Serving and Drinking Wine

Give me books, French wine, fruit, fine weather and a little music played out of doors by somebody I do not know

tumblr_n21wndXWQU1reyhbqo1_400

Red, Pink(rose) or White…combine them with the right dinner and you’re going to feel more than alright.

Whether you’re just getting started with wine or working in the industry, I think a little bit of wine knowledge won’t do you any bad.

Before we start, you should know the basic types of wine:

common-types-of-wine-by-wine-folly-770x578

Wine is made with grapes, but not typical table grapes you’ll find at the grocery. Wine grapes (the latin name is Vitis vinifera) are small, sweet, have thick skins, and contain seeds. There are over 1,300 different wine grape varieties, but just a few of them are planted all over the world.

In every fancy-dinner imagine you can see people drinking those sophisticated wines while eating some delicious meals.Now, if you like to live as “thug” as I do, then you’ve probably tried to combine wine with food already.

You’ve probably heard about how an explosion might occur while combining a bit of food with wine in your mouth.But how do we know which is the right combination?!I mean, I had to spit out my dinner a few times, because of my “wannabe fancy girl” acts

How to Taste a Perfect Pairing

perfect-pairings-tasting-wine-770x285

  1. Take a bite of food and chew.
  2. Sip wine with food together in your mouth.
  3. Wait for the magic to happen.

Classic Perfect Pairings

Champagne and Caviar

Yes, this combination is indeed really famous and delicious; so do not only buy the hats and t-shirt with champagne and caviar but also go and try some.

Caviar on its own is a thick sheen of salty fish oil with the texture of micro-boba. However when you add Champagne, caviar turns into a light airy pâté that coats your mouth as each Champagne bubble explodes. The acidity in the Champagne helps dissolve weird fishy flavors.

Cabernet and Black Pepper Steak

Cabernet is a rich, high tannin wine with subtle savory aromas of black pepper. When you put a peppery earthy steak with Cabernet, the peppery aromas in the wine cling to the flavor of the steak making the wine taste more fruity. This is best tested with a very earthy Cabernet Sauvignon like a left-bank Bordeaux or a Napa Cabernet from a cool vintage.

Sauternes and Foie Gras

Rich and buttery foie gras paired with a bright yellow viscous sweet honey’d wine. The magic behind this perfect pairing boils down to meat, butter and syrup. It’s like eating bacon pancakes, but for dinner.

Serving Wine

Sparkling Wines (Champagne, Cava, Prosecco, Sekt, etc.)

Bubblies benefit from chilling. Keeping them at 41–45°F helps preserve the bottle’s effervescence, bringing out its fresh citrus notes and acidity. With vintage Champagnes, serve a bit warmer, 45–50°F, to enhance those toast and biscuit notes.

Time in Fridge: Up to two hours before serving

Light, Dry Whites (Pinot Grigio, Sauvignon Blanc, Chenin Blanc, Riesling, etc.)

Serve at 45–49°F. Tip: The lighter the wine is in color and style, the colder it should be served to maintain its acidity and freshness.

Time in Fridge: 1½ hours

Rosés

These are best slightly warmer than light whites, between 48–53°F, because of their complex fruit flavors and mild tannins. Since rosés can be produced from a number of varieties with different characteristics, the same rule as light, dry whites applies: the lighter in color and style it is, the more chilled it should be.

Time in Fridge: Up to 1½ hours


Full-Bodied Whites (Chardonnay, Albariño, Trebbiano, Viognier and Châteauneuf-du-Pape Blanc, etc.)

Serving these complex whites at 50–55°F enhances their layered aromatic characteristics and rich flavors. Tip: The less oaky the wine, the closer to 50°F it should be served. White Burgundy and well-oaked Viogner should be served closer to 55°F.

Time in Fridge: 1 hour

Light- to Medium-Bodied Reds (Beaujolais, Valpolicella, Chianti, Dolcetto, Côtes du Rhône, Pinot Noir, Nero d’Avola, etc.)  

The vibrant aromas and flavors of these reds are best highlighted at 54–60°F. If poured too warm, their luscious fruit flavors will taste tart and acidic, ultimately overpowering.

Time in Fridge: 45–60 minutes

Full-Bodied Reds (Cabernet Sauvignon, Syrah/Shiraz, Merlot, Tempranillo, Malbec, etc.)

There’s a misconception that big reds should be served at around 70°F, a temperature that allows the alcohol to dominate flavor. When served at the proper temperature, 60–65°F, full-bodied wines reflect a lush mouthfeel, rounded tannins and well-balanced acidity.

Time in Fridge: 25 minutes

Fortified Wines (Port, Sherry, Madeira, etc.)

Again, the lighter in color and style, the cooler it should be served. Delicate tawny Ports and fino Sherries are best enjoyed at 57–60°F, while Madeiras and vintage Ports express their dark, complex characteristic best at about 66°F.

Time in Fridge: 20 minutes for the bolder selections; up to 45 minutes for the lighter styles.

thanks Wine Enthusiast Magazine for all the great info.

Till next time!

take care&kisses

R.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s