A Snapshot of Wines

The name of the wines (Pinot Noir, Sauvignon Blanc and all the others) come from the type of grape, grape hybrid or grape mixture that is used to manufacture that particular wine. Serving the proper wine (even if you take on the advice of the experts and marry the red wine with the red meat and the white wine with the white meat) can be a difficult activity, but help is here.

Dark wines should come in dark coloured bottles, while clear wines can come in clear coloured bottles.

If you are looking forward to serving a cool wine or refreshment, place the bottle in the vegetables section of your refrigerator; you can use an ice bucket to chill the wine, but never place it inside the freezer as it will alter the taste of the wine. Un-cork the bottle and let it “breathe” for around 2 minutes, before serving.

Wine glasses have big round bellies, and you must never fill it up; wine glasses should be filled up to half of the wine glass. It’s considered tacky to ask your host or waiter to “fill it up” just as it is in poor taste to actually do it.

Tidbits On Beverage Use

When you are serving your freshly cooked plates you need to master the marriage of pairs. Marriage (in cooking) means to serve the right beverage with the right plate; for example, to ensure you will not be serving an expensive wine with a cheeseburger and fries. Of course, you can serve an expensive wine with a cheap meal - but if you are exploring the fine art of cooking, you might want to master pairing food with wine before you start making expensive mistakes.

Sorting through the different types of beverages might not be as difficult as you might think. In terms of a wide range of pointers, you can safely serve:

Soft drinks. For example, sodas and fruit-made coolers without alcohol can be served with all foods that are relaxed; the meals that you can find pre-cooked in your local grocery store can safely be considered relaxed meals: deep-fat fried chicken, mac&cheese, burgers, hot dogs and pizza.

Wine coolers and beer. These are a bit more elaborate and are perfect to go with the middle grade meals, such as indoor or outdoor dishes like grilled steak, barbecue, dry pastas and salads.

Wines and sparkling wines. These are the drinks of the “elite”; whenever you are planning to serve elaborate dishes and full meals that are set up in times (such as entrée, mains and desserts), you can pair your meal with them.