Wine is the fermented juice of freshly gathered grapes, wine has a rich history and is produced around the world in many different styles from many different types of grapes. However, all wines can be classified under four broad categories, natural still, sparkling, fortified, and aromatic. Natural still wines include red, white, and rose, or blush. They can be dry, semi sweet, or sweet.
Sparkling wines include French champagnes as well as effervescent wines made in other parts of the world. Fortified wines, such as sherry and port, have been strengthened by the addition of brandy or liqueur.
Aromatic wines such as vermouth have been flavored by the addition of other ingredients such as herbs or spices.
Always pay attention to a wine's name because it usually tells you a lot about that wine. For example the name might tell you.
If it's a varietal wine and named for the grapes that are used to make it. Zinfandel, Chardonnay, and Riesling are all varietal wines. If produced in the United States at least 75 percent of the wine must come from the type grape for which it's named.
Most European wines are named for the regions in which they are produced, but as a rule, each region makes it's wine from a predominant type of grape.
If it's a propriety wine and blended in a way characteristic of a specific winery.
If it's and American made, generic wine such as Hearty Burgundy or Mountain Chablis, there won't be much information about the grape content. The vintage also appears on a wine label. This tells you the date the grapes were harvested. A non-vintage wine is a blend of wines produced in different years.
16th Century Wine Press
How Do You Pair Wine With Food?
In general, a hearty red wine pairs well with a hearty roast beef, while a more delicate white is better with fish. But, depending on the effects of sauces and seasonings, this rule of thumb can vary.
For example, a grilled fish that's highly seasoned might go nicely with a light fruity red Pinot Noir. Also, try to match the level of sweetness. A dry tart wine would taste sour if served with a sweet dessert.
Always consider the complete dish before you select a wine. You can always ask your local wine merchant to help you.
Pressing Wine After The Harvest In The 14th Century
If you plan to drink wine with in a few days to a few weeks it may be stored in a cool, dark pantry, but for longer storage, keep the bottles in a controlled constant temperature of 50 - 55 degrees. Wine should be placed on it's side for long term storage, in wine racks to keep their corks moist and swollen so no air can get in. You can buy one of the temperature controlled little wine cabinets to keep a personal collection of wine in.
Is There A Proper Way To Open Wine
Your wine should be opened gently, using an opener that will enable you to extract the cork cleanly. You'll find once you look around that there are many varieties of corkscrews available. Be sure that you wipe the rim of the bottle off before serving or decanting the wine. If serving from the bottle, twist the bottle as you pour to prevent dripping.
Red wine glasses have larger bowls than white wine glasses. This allows more room for swirling so that you can enjoy the big bouquet that's the trademark of fine red wine. Ideally, a wine glass should be thin, and the rim should not be any thicker than the glass it's self. Champagne and sparkling wines are best served in tall, slender glasses called flutes.
White wines are best served out of the refrigerator or just slightly warmer, the sweeter the wine the cooler it should be served. Light, red wine tastes best between 55 to 60 degrees while older bolder usually more expensive red wines can be served at 60 to 65 degrees.
When Cooking With Wine
When you cook with wine, add it while the dish is still cooking briskly so the alcohol will have a chance to burn off. Also, add full bodied red wine to hearty dishes such as stews and dry white wine to mild flavored seafood and poultry dishes. Keep in mind that adding red wine will sometimes cause a dish to turn slightly pink, so only add it when this color will not be offensive.
Cook only with the type of wine that you would drink. Never buy a cheap wine to cook with or you'll ruin your recipe.
Tip's For Cooking With Wine
1. You can always replace the water in any recipe with the same amount of wine.
2. You should try stirring one to two tablespoons of red wine into your brown gravies.
3. Mix white wine with olive oil, and rosemary to rub down poultry before baking.
4. Keep in mind cold wines can make meat tough while room temperature wines will tenderize it.
5. Always serve the same wine with dinner that you cooked with.
Questions, Tips, Or Suggestions About This Post Are Welcome
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Wine is produced in delicious varieties in Europe and in the United States. Keep in mind that wine adds flavor to a sauce or dish. It also compliments food as a refreshing drink and gives any meal that gourmet touch.
Wine glasses should not be filled more than two thirds full. This gives the bouquet ( or aroma ) a chance to fill the rest of the glass, and it gives the drinker a chance to inhale the fragrance as he or she sips the wine. Traditionally the host pours a small amount of the wine into his or her own glass and tastes it to make sure it is good before pouring the guests wine.
You can serve champagne with appetizers, olives, and chicken pastries and the flavors will go together very well.
Serve your Red Burgundy Wine with red meats. Serve White Bordeaux with chicken and green beans for a delicious tasty treat. Serve port wine with dessert or fruits.
Here in North Carolina some very delicious and interesting wines are now being made out of things like blackberries. Chilled blackberry wine is delicious. I'm now making my own and it's delicious.
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