6 U-Line Wine Guide
Looking Behind the Label
To most, wine is a delicious mystery. We purchase it, uncork it, and savor its taste and beauty. But there is so much more to true wine appreciation. Many secrets are simply too good to keep bottled up.
Wine Selections Suggestions
Selecting the right wine for the right occasion can sometimes be a seemingly awkward or difficult task for the beginning wine enthusiast. We would therefore like to present you with a few suggestions which may provide a little more confidence and enjoyment when choosing and serving your wines.
When selecting wines, keep an open mind and do not be afraid to be adventurous. Do not view the subject of wine so seriously it discourages you from learning and discovering for fear of embarrassment if something is incorrect. Wine is best viewed as a hobby and enjoyed.
When assembling your collection, try not to become obsessed with “Vintages.” Although a chart can be a useful tool, generalizations about a specific year have led more than one collector to disappointment. Often an “Off Year” will provide a better value and more drinking enjoyment.
The primary guideline to the subject of wine is your own palate. Do not be afraid to make mistakes. Experiment, discover, but most of all, enjoy yourself and your new
Guide To Common Styles Of Wine
Red Wines
California | Zinfandel, Cabernet | |
| French | Rhone, |
| Italian | Pape |
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| Barbaresco, Barolo |
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California | Pinot Noir | |
| French | Bordeaux, Burgundy |
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French | Beaujolais | |
| Italian | Chianti, Bardolino |
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White Wines |
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California | Chardonnay | |
| French | Montrachet, Meursault |
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California | ||
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| Vouvray, Graves |
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French | Chablis, Muscadet, Pouilly- | |
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| Fume |
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Germany | Beerenauslese | |
| Frency | Sauternes |
| Hungary | Tokay |
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California | Gewurtztraminer | |
Sweet | Germany | Liebfraumilch |
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Germany | Rhine, Mosel, Riesling | |
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Matching Food and Wine
Although there are no hard fast rules for matching wine to food, observe some guidelines. Delicate dishes should be accompanied by lighter more delicate wines.
As a general rule, one should aim to ascend in flavor and quality of wines served.
Serve a: | Before a: |
DRY wine | SWEET wine |
WHITE wine | RED wine |
YOUNG wine | OLD wine |
Any step back in quality will be noticed. If a fine wine is tasted prior to a lesser wine, many of the fine wine’s subtle qualities may be missed.
Common Food and Wine Matches
Foods | Wines |
Fish, Shell Fish, Crab, Oysters | Dry White Wines, Light Sparkling |
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Beef, Venison | |
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Pork, Veal, Lamb and Poultry | |
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Fruit | Sweet White and Sparkling Wines |
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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 first 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 off odors. Most white wines can be served, ideally,
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
Myth 4: Wine color does not change with aging.
Truth: As red wines age they get lighter in color while whites get darker.
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