Looking Behind the Label, Wine Selections Suggestions

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 U-Line product.

Guide To Common Styles Of Wine

Red Wines

Full-Bodied Dry	California	Zinfandel, Cabernet
	French	Rhone, Chateauneuf-du-
	Italian	Pape
		Barbaresco, Barolo

Medium-Bodied Dry	California	Pinot Noir
	French	Bordeaux, Burgundy

Light-Bodied Dry	French	Beaujolais
	Italian	Chianti, Bardolino

White Wines
Full-Bodied Dry	California	Chardonnay
	French	Montrachet, Meursault
		Puligny-Montrachet

Medium-Bodied Dry	California	Sauvignon-Blanc
	French	Pouilly-Fuisse, Sancerre,
		Vouvray, Graves

Light-Bodied Dry	French	Chablis, Muscadet, Pouilly-
		Fume

Full-Bodied, Very Sweet	Germany	Beerenauslese
	French	Sauternes
	Hungary	Tokay

Medium-Bodied, Semi-	California	Gewurtztraminer
Sweet	Germany	Liebfraumilch

Light-Bodied Off Dry	Germany	Rhine, Mosel, Riesling

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. Full-flavored foods should be matched with fuller-bodied 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
LIGHT-BODIED wine	FULL-BODIED 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
	or Extra Dry Champagne

Beef, Venison	Full-Bodied Red Wines

Pork, Veal, Lamb and Poultry	Light-Bodied Red Wines

Fruit	Sweet White and Sparkling Wines

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, 10- 15 minutes after opening.

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 10-year plateau before fading.

Myth 4: Wine color does not change with aging.

Truth: As red wines age they get lighter in color while whites get darker.

8	u-line.com