There is no need to spend a fortune or spend hours reading labels to make a good selection of wine for your guests. Here's a short wine guide for beginners.
Wine styles
Although the basic winemaking is always the same, every wine has a unique flavor, depending on a number of factors, including the type of grape and the conditions under which the fermentation takes place.
Chardonnay and Sauvignon Blanc to produce white wines. Cabernet Sauvignon and Pinot NoirGrapes make full, rich red. Merlot to produce lighter, softer red wines.
The six types of wine:
Red: Includes Bordeaux, Burgundy, Cabernet, Chianti, Merlot, Petite Sirah, and many others. Sparkling Red: Includes Brachetto, Cabernet Sauvignon, Gutturnio, Lambrusco and Syrah / Shiraz.
Solera: Includes Malvasia delle Lipari, Marsala, Moscatel, Palomino, Pedro Ximenez and Porto.
White: Includes Chablis, Chardonnay, Frascati, Goldmusketellar, Meursault, Muscat,Riesling, Vidal Blanc and many others.
Sparkling White: Includes Champagne, Moscato d'Asti Spumante and more.
Pink: Includes Busuioaca de Bohotin, Lagrein Rosato and Rose.
Most red wines improve with some aging, some for as long as 10 years. Most red wines are distributed only about two years after they were taken to the bottle. Most white wines benefit the other hand, not by age (except for champagne and sweet dessert wines.)
What kind of wine you should? Select
While there are guidelines, there are no fixed rules, because wine pairings are really a matter of personal taste. The rule of thumb for selecting wine to complement your meal is a light wine with light dishes and a friendly full-bodied wine to choose.
Red wine is traditionally used with beef, veal, ham, chicken, pasta, lamb and pork combined. For poultry, ham, pork and veal, try a Beaujolais or a red Zinfandel. For pasta, beef andLamb consider a Merlot or Cabernet Sauvignon.
White Chardonnay full of pork, poultry, fish (including shellfish) and strong cheeses. For appetizers, mild cheeses, pastries, ham, lamb, poultry and seafood, you could have a Zinfandel wine, white or pink.
Sparkling wines like champagne or sparkling wine can be served with mild cheeses, appetizers and desserts.
Wine Categories
Wine is often classified as one of the following categories:
1 Aperitif: AppetizerWines such as Madeira, sherry and vermouth.
2 Red: Dry wines typically served with red meats and pasta dishes.
3 Rose - Rose wines typically served with seafood and pork dishes.
4 White - Dry to sweet wines often served with chicken and fish.
5 Sparkling Wines - Wines often served in formal as a starter. If a sparkling wine comes from the French region of Champagne is the name of the region.
Table 6 - Cheap, low quality wine, usuallyserved with lunch or drinks to make cocktails.
Dessert 7 - Wine tasting desserts, often served with desserts.
8 Kitchen - used salty, poor quality wine for cooking.
Eight other useful tips
Alcohol 1: The wine is considered an alcoholic beverage, unless otherwise indicated.
Chilling Wine 2: Place the wine bottle in a bucket of ice water for 10 to 15 minutes. To serve sparkling wine for at least 4 hours before the fridge (or put it in the iceBucket for 30 minutes.)
3 Labels: If you are in North America, you want to remember that domestic wines will be labeled, followed by its origin, the grape while imported wine list, where the wine was made and then used the type of grape.
4 Chilling: Sparkling and white wines are best served cold. A red wine should be served if it is only slightly below room temperature. Both wines are best left alone before opening. There are some red winesSediment should remain on the bottom of the bottle.
5 Standard: a white wine can be served immediately after the removal of the cork, but a red wine will benefit from "breathing" for about half an hour after opening the bottle. For best results, carefully decant the wine into another container. This allows greater surface of the wine to breathe and leave behind the sediment in the bottle. Fill a glass half full allows the wine to breathe.
6 Storage: Wine Storageinvolves cool temperatures, preferably away from heat and light. Keller can still be very hot, humid and sticky during the summer months, and it is suggested that the wine is to maintain a constant, cool environment that allow age properly and achieve its best features.
7 Varieties: Also known as terroir. The climate, soil, land slope or inclined, grape (s), height, climatic conditions, topography, fermentation and yeast all the key wineAppearance, aroma, and finally as the flavors of the wine.
Vintage 8: classification includes the next year when the grapes were harvested. For example, the output of wine in the vineyard tastes different from one year to the next Good wines usually have their year of production on the bottle. This is called the harvest. A couple of years to improve the wines of others.
If it is made available with the different types of wine on the market, you will feel lessintimidated and more likely to impress your guests with an excellent selection. Enjoying wine is a lifelong process, because there are always discovering new things, aromas and flavors on the road.
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