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The Importance of Temperature
It’s true that white wines are most refreshing when served cool, but if you allow a white wine to get too cold, you paralyze the wine’s ability to communicate its distinct aroma to you. When a red wine is served too warm, it renders the wine out of balance. There are several reasons why this happens. As the wine gets too warm, its vapors become a bit overwhelming; the alcohol evaporates more
rapidly. This is particularly true of robust reds that contain more than 13% alcohol. Their aromas will begin to resemble ether. Alcohol’s role in wine is to contribute sweetness, so that the degrees of acidity and bitterness are balanced. The proper serving temperature will accomplish that. Following is a guide for chilling your wine to the proper temperature:

  •  Red Wine

                 Chill between 65-55 degrees Fahrenheit for 5-7 minutes

  •  Light Reds, Dry Whites, and Rosé

                 Chill between 55-45 degrees Fahrenheit for 15 minutes

  •  Champagnes, Sweet Wines, Liquors

                 Chill between 45-40 degrees Fahrenheit for 30 minutes

Wine with Food

Food tastes better with wine. Wine cleanses the palate of oils from the food and makes every bite a new taste sensation. Wine has been part of the dining tradition for centuries in Europe, but only in the last few decades has the enjoyment of wine with the meal become popular in our country.

Basic Rules to Follow (When Serving More than One Wine):

  •  Serve young wines before old wines. Young wines should be simple and refreshing; they are served to prepare the palate for more complex, or robust, older wines.
  • Serve white before red. White wines, usually more delicately flavored, are best served first.
  • Serve light-bodied wines before full-bodied wines. Because light-bodied wines are delicate and easy to drink, they should be served first so that full-bodied wines will not overshadow the subtle flavors of the lighter wines.
  • Serve dry before sweet. Dry (meaning absence of sugar) usually connotes wines of higher acidity (more tartness). If you serve a sweet wine and follow it with a dry wine, the palate will be jolted. A dry wine, whose acidity level is noticeable, cannot compete with the lusciousness or fullness of a sweet wine, so it will seem sour or thin in comparison. Sweet wines tend to have a powerful influence on the palate and can cancel out the flavor of a light dry wine.
  • Keep wines in perspective with foods. It is better to serve simple wines with simple, everyday meals. It is better to serve complex or subtle wines with “fine” or complex meals. There is always an exception to the rule.

No two people have exactly the same taste experience of the same food. It is precisely that element of personal discovery which lures people into uncovering the pleasures of wine and food.

Wine and Food Guidelines

  •  Shellfish: Light-bodied whites
  • Fish (light sauce): Medium-bodied whites
  • Fish (heavier sauce):Full-bodied whites
  • Veal: Medium-to full-bodied whites; medium-bodied reds
  • Pork: Medium-bodied whites; medium-bodied reds
  • Chicken: Medium-bodied whites; light-to medium-bodied reds
  • Ham: Medium-bodied whites; light-to medium-bodied reds
  • Goose/Duck: Full-bodied whites; medium-bodied reds
  • Lamb: Full-bodied whites; medium-bodied reds
  • Beef: Medium-bodied reds
  • Stew: Medium-to full-bodied reds
  • Game: Medium-to full-bodied reds

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