Perfect wine
December 19, 2008
Many times, what makes our decision on what wine we purchase is the cost. Besides the price, we really should be aware of the difference between generic, varietal, and vintage wines. Knowing what sets all of these types of wines apart can make or break your meal.
Of course, each different type of wine goes up in price. A generic wine is just that, generic. It is the mutt of wines, so to speak, since it is made with a variety of grapes. A varietal wine is the next step up and 75% of it is made with the same type of grape. The last type of wine, and generally the most expensive, is vintage wine. These grapes are actually harvested from one year. 96% of the wine is made up of those particular grapes.
When someone goes to a wine tasting, they are looking for specific things. They are checking out the aroma, the body, meaning how it feels on your tongue, the bouquet or the aroma of the wine after it has been bottled, the nose, and the acidity. Also the balance, dry, and the tannin are all a part of a wine tasting.
For your appetizer wine or the aperitif, some good suggestions are sparkling wine, Macon, California or a Fume Blanc which are all white wines, a dry Fine Sherry or a Riesling.
When dining on fish, you should go with a wine that has high acidity levels and is crisp and white. Get a light red or rose wine if you are eating salmon and a sharper wine should be eaten with shellfish.
With light foods go for a red such as Chianti or Pinot Noir or if white is more your style have a Chardonnay. For heavy food, you want to have a Barolos or Riojas. For steak, grab a bottle of a medium-bodied wine; and for dessert, try a bottle of Muscats.
This should make your decision on wine a little bit more simplistic and a lot less complicated. As always, eat, drink and be merry.
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