How To Taste WineThe best wine is the wine you like best.You don't have to be a "connoisseur" to enjoy wine, any more than you have to be a "gourmet" to enjoy food. All you need to know is what you like. The best way to discover that is by tasting a variety of different wines. Visiting New York wineries gives you a unique opportunity to taste fine wines under the guidance of trained staff, and in some cases the actual winery owners or winemakers. There are three basic types of wine. Sparkling wines, with those festive bubbles, are usually white (actually light yellow) and quite dry (not sweet). Table wines may be white, red or "blush" (a light pink), and vary from bone dry to sweet. Dessert wines include lusciously sweet late harvest or ice wines, and fortified wines such as ports and sherries. At most wineries, you will taste a range of table wines and sometimes other types. "Tasting" actually involves all of your senses, reflecting wine's sensual nature. All you have to do is remember the 7 "S" method: See. The first step is to enjoy the wine's color--maybe straw or golden yellow for a white wine, brick red or deep purple for a red wine, and salmon or bright pink for a blush or rosé. Simply hold your glass up to the light or against a white background to admire the hue. Smell. Much of wine's pleasure is in the aroma, which comes from the grapes, and the bouquet, which reflects the wine making process. To fully capture this pleasure, swirl the wine in the glass before inhaling the fragrances. Depending on the type of wine, you may discover hints of other familiar smells--citrus, apples, flowers, plums, and even chocolate! Sip. Take a small sip, roll it around in your mouth to expose it to all the taste buds, and breathe in a little air to once again release the aroma as you are tasting. Notice the taste and the "texture"--how it feels in your mouth, from light and refreshing to full and robust. Savor. Most wines have a lingering aftertaste or "finish" even after you have completed the actual tasting. Like sight and smell, this is another pleasurable bonus from "tasting" wine. Santé. This traditional French toast means "To Your Health", and is typically accompanied by the musical clink of glasses to please your sense of sound. Food and Wine PairingWine is best enjoyed with other foods-at a formal dinner, as part of an everyday meal, or on a picnic. But which wine should you serve with which food? The answer depends on your own tastes, the nature of the occasion, and other factors. Still, there are some useful guidelines. The Best Wine is the Wine You Like Best That may sound obvious, but it's also the most important rule. Some people like sweet wines, others dry; some like red, others white or blush. Wine is a beverage of many tastes which appeal to many different people. As with food or any other product, the best wine for you is the wine you like best, regardless of type, price, trends-or whatever anyone else might say. If you like it, it's good! Balance and Harmony Another important principle is that your food and wine should be in balance, complementing each other rather than competing for the attention of your taste buds. Strongly flavored dishes should be accompanied by robust wines, and delicate foods by more subtle wines. Food and wine should be in harmony, not competition. Red Wine with Red Meats White Wine with White Meats Like many rules, this one is made to be broken. But it's a useful guideline because red wine and red meats are usually more flavorful than white wine and white meats or fish. Many people break this rule with new, unusual and delicious combinations of food and wine. For example, grilled salmon matches very well with a light red wine-or a full-flavored white. Take your pick! Similarly, the "right" wine for pasta depends on the sauce-tomato-based, Alfredo, or others-and your taste. And with strongly flavored cheeses like bleu or gorgonzola, try some port and a late harvest wine to see which you like best. Experiment There are infinite combinations of food and wine to suit every taste. Some general categories of food are listed on the next page, with the most common wine matches. (A description of several New York varietal wines is on pages 14-15.) To find out which wine you and your guest enjoy most with a meal, try small samples of two or three different types-then fill your glass with the one you like best! Also See Our Recipe Page Appetizers Fresh Fruit: Sparkling wine or semi-dry white Cheese Appetizers: Sparkling wine, dry white, light red Appetizer Meatballs or Stuffed Mushrooms: Dry white, red Shrimp Cocktail: Sparkling wine or semi-dry white Main Courses Chinese or Thai Food: Sparkling wine, semi-dry white, or "spicy" white Pasta dishes: Dry white or light red with white sauces; robust red with most tomato sauces Chicken: Semi-dry or dry white for lightly flavored treatments; dry white or light red with grilled; light or robust red with tomato-flavored marinades Pork: Semi-dry or dry white Fish: Semi-dry or dry white for lightly flavored treatments; dry white or light red for grilled fish with marinades Beef: Full dry white to robust red Lamb: Robust red Turkey: Dry white, light red, or "spicy" white Desserts Fruit Pies: Sparkling wine, late harvest or ice wines Chocolate: "White" chocolate: Sparkling or semi-sweet white; Milk chocolate: Semi-sweet white or "blush"; Dark chocolate: Robust red, late harvest or ice wines Also See Our Recipe Page "A meal without wine is like a day without sunshine." —Anthelme Brillat-Savarin Visit www.newyorkwines.org to learn more great wine tips... |
