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All about Wines

Updated on April 17, 2010


The purpose of wine is pleasure in the drinking and in the enhancement of good food.

Wine rules:

1.    White wines should be served chilled and red ones ai room temperature. Flavor and aroma are at then- best this way.

2.    White wines should be served with seafood and chicken, red ones with meat. The milder, lighter foods are com­plemented by the lighter white wines; while the red wines contain a greater amount of tannin which enhances the hearty meat flavor.

3.    Rose wine would be fine with Chinese dishes or a choice of red and white if the meal is served family-style to many people.

4.    The sweeter, rich-flavored wines which go with dessert or after are best at room temperature with the exception of sweet champagne, which should be chilled.

5.    Wine should usually be served in clear glasses because they show off the beautiful color.

How wines are named:

Wines are named in one of these ways:

1.    For geographical place:

In France and Germany, most wines bear the name of the vineyard, commune or region in which they are produced.

Example: Chablis — in the Burgundy region

Sauternes — in the Bordeaux region

2.    For the name of the grape variety used:

One French region, Alsace, called the major wines they produce as Gewurztraminer, Riesling and Sylava-ner, all grape varieties. In Germany and in California, White Riesling and Sylvaner, are the major grape varieties in their finest wines.

3.    For a name coined by the Winemaker:

A California wine called Rhine would resemble a German one called Liebfraumilch or Moselblumchen. Califor­nia wine called Claret would approximate a French one called Bordeaux or Medoc — All at similar price level.

Specific wine list:

1.    White table wines

2.    Red table wines

3.    Sparkling wines

4.    Appetizer wines

5.    Dessert wines

Wine Age and Vintage:

Wine age (how old) and vintage (what year) are sometimes associated with quality and price. The truth is most wines need not be held for any special aging. They are ready for drinking when they are bought. Even very good wine which could im­prove in certain ways with aging will probably still be a good wine when younger, with certain "young" qualities to be ap­preciated? Producers of fine wines the world over know when they have made wine that will benefit by aging and often withhold it from the market until it is ready. Vintage, the year in which the grapes are grown, is of importance only to French, German, or other wines grown in places subject to climatic ex­tremes and changes in weather. Many wines are not identified by vintage at all. Table wines of moderate price are often blends of different years. Sherries, most champagnes and most Ports are blends of wine from different years.


For Sparkling Wines — Saucer champagne has shallow, flaring bowl on long, slender stem. Tulip-shaped is also popular.

Dessert Wines ~ Glass has 4-ounce capacity but is usually fill only about halfway.

Red or White Wines — Deep-bowled, tulip-shaped stemmed glass with about an 8-ounce capacity.

Appetizer Wines — Usually served in a 3 to 4-ounce stem­med glass, but may be served in larger glass over ice cubes.


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    • MickS profile image


      7 years ago from March, Cambridgeshire, England

      Nice, well informed, well written hub.




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