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 Wine Selection

Wines come in many varieties and forms, some of them are sparkling such as Champagne and ciders, and others are not, such as pinot noir and sauvignon blanc. Selecting the right one to serve with the meal that you will be offering your visitors might be excruciating for many; nevertheless, here are some pointers.

Red wines. Are normally used with red meats such as veal, lamb, pork; in general, any meat that is not poultry and that has red warm blood. Reds can also be served with pasta.

White wines. These are served with fish and poultry; in addition, it is also used as a dessert wine.

Wines are sweet, semi sweet and dry. Sweet wines are rich in taste and are often used to exalt the rich taste of the meal; that is why they are often used with desserts; semi sweet wines are not as rich in taste, and therefore are perfect for subtle tastes such as those found in fish and poultry. Dry wines can taste bitter to many and that is why they are used with plates that have heavy flavours.

Sparkling wines such as cider and champagne are used relatively freely, according to the colour of the wine (red or white).