Tips

Wine Wisdom Standard Image Size: 100 x 160 text~image[~title of primer article] In test mode, tip=n, n>=0 for arg n

[start]When serving a variety of wines, it is best to serve lighter wines before heavier wines, white wines before red, younger wine before older, and dry wine before sweet. Each wine inflences the taste of the next.~ http://4.bp.blogspot.com/-lRtlGc5_rss/URXOV30N5AI/AAAAAAAADPI/iGrY4uqC4IU/s400/serving.png~ Serving Order[stop]

[start]With age, red wines tend to lose color and will eventually end up a sort of brick red. On the other hand, white wines gain color, becoming golden and eventually brown-yellow. ~http://2.bp.blogspot.com/-AQBm6bz1b2k/URXEO5vj3TI/AAAAAAAADM8/Un9y0UWU7VU/s400/color.png[stop]

[start]German Eiswein, ice wine, is made literally from frozen grapes. Freezing removes water from the grape, leaving only small amounts of a sugary syrup. It is this syrup that is made into the wonderfully sweet Eiswein. ~http://1.bp.blogspot.com/-ElkhFbR3w6s/URfBAuLltpI/AAAAAAAADQE/GW2Tq-u4QGQ/s400/cold.png~Dessert Wine[stop]

[start]Serving red wine at room temperature is correct only if the room is the cellar of a chateau in the north of France. Room temperature is usually much too warm. Big reds should be served between 60° and 65°, lighter reds even cooler.~http://4.bp.blogspot.com/-eObx7LHGv_s/URpXsMn_GTI/AAAAAAAADRQ/4RXpA_P32YQ/s400/chateau.png~Serving Temperature[stop]

[start]Julia Child gave rise to the maxim, never cook with a wine you wouldn't drink. While you might not drink cheap wine, cheap wine works just fine for cooking. Unless of course you’re going to drink it while you cook.~http://3.bp.blogspot.com/-OB7F6mQYyR0/URpeB1G7sSI/AAAAAAAADRw/NpucsWs0Ntc/s400/cheapwine.png[stop]

[start]The crystals on your cork and glass are harmless tartaric acid. Normally dissolved in the wine, the crystals mean the wine was exposed to low temperatures, perhaps during shipment, storage or in your refrigerator.~http://2.bp.blogspot.com/-E_hXJzMC2tg/UXsRWN5304I/AAAAAAAADwI/1blo8taxfcw/s320/tartariccrystals.png[stop]

[start]Why do we touch glasses when toasting? When it was not uncommon to poison one’s enemies, it was custom to pour some of your wine into your host’s glass. If you trusted your host, you would just clink your glass against theirs.~http://4.bp.blogspot.com/-gPH4zdKG-4E/UU-nNzIQFtI/AAAAAAAADlU/qo4VdqKRGas/s400/poison.png~Clinking Glasses[stop]

[start]On average, wine is 86% water, 11.2% alcohol and 2.8% other. More than 250 compounds have been identified in that other 2.8%. Everything that makes one wine different from another is in that 2.8%. Wine is amazing.~http://2.bp.blogspot.com/-6Bfj9UldwIA/UVuCKgnGBCI/AAAAAAAADm0/BkEEsqk6rfs/s320/glasspixelates2.png[stop]

[start]For Champagne-style wines, blanc de blancs means white from white or wines that are 100% Chardonnay. Blancs de noirs means white from black or a blend of Chardonnay and Pinot Noir. ~http://4.bp.blogspot.com/-qMx33NTSedc/URWvHz1FyTI/AAAAAAAADLo/oM8YYT5RBkA/s400/blancdenoir.png[stop]

[start]Want to insure a hangover? Don't have at least one glass of water between drinks. Don't eat high protein foods; eat sugary snacks instead. And, don't pace yourself; drink as much as you can as quickly as you can. Works every time. ~http://3.bp.blogspot.com/-PL1o_jgHqoA/URW25wKUudI/AAAAAAAADME/kbb1kyhnAuQ/s400/hangover.png ~Effects of Alcohol[stop]

[start]Does your wine smell like a wet dog? Caused by a harmless chemical known as TCA, the wine is said to be "corked". TCA contamination can come from other sources, but is usually blamed on the cork. Thus the name. ~http://4.bp.blogspot.com/-CwxcWeDmUOQ/URXHYSOLwjI/AAAAAAAADNo/jgT0Urk40Jo/s400/corked.png~ Spoiled Wine[stop]

[start]Size matters, at least when it comes to red wine glasses. 70% of taste is smell, so if your wine glass doesn't have a large enough bowl to collect and concentrate aromas, you're missing a lot of the wine's goodness. ~http://2.bp.blogspot.com/-8wHPNDOxvsk/URe5e6uxG8I/AAAAAAAADPk/WyuLwW2vPY4/s400/bigred.png~Stemware[stop]

[start]Forget the movies, corks are not for smelling. The waiter presents the cork so you can see its condition. A dry, crumbly or soggy cork could mean a leaking cork and spoiled wine. The cork may also show the vintage. ~http://1.bp.blogspot.com/-zPYsZek8oOw/URhSgN1uKGI/AAAAAAAADQw/0I59Ecse_uY/s400/corksniffing.png~Restaurant Rituals[stop]

[start]The foil covering the top of a wine bottle and protecting the cork is called the capsule. Capsules were orignally made of lead so rats wouldn't gnaw through them. Modern capsules are made of tin, plastic, aluminum and wax. ~http://4.bp.blogspot.com/-JkYujLa8GVw/URXBjCO05HI/AAAAAAAADMg/o2aT8aiVXw0/s400/capsule.png[stop]

[start]Serve white wine with white meat and red wine with red. Right? Not when sauces are involved. Pair wine to the sauce, not the meat. For example chicken or veal with a marinara or Marsala sauce requires red wine, not white. ~http://4.bp.blogspot.com/_8p6bLlQjJcQ/TLXToIIp-VI/AAAAAAAABbM/KQ6dkB5uPc0/s1600/sauce(0).jpg~Pairing Food With Wine[stop]

[start]Having a hard time getting the cork back in the bottle? Flip the cork around and insert the top rather than the bottom of the cork in the bottle. The top is less swollen and will fit more easily. ~http://4.bp.blogspot.com/_8p6bLlQjJcQ/TK5wqkdt7YI/AAAAAAAABZw/3RFf2eL09Us/s1600/recork(0).jpg[stop]

[start]Keep a supply of 187 ml bottles of various varietals in your pantry for cooking. The small, screw cap bottles are a bit more than 3/4 cup. You'll always have wine for that recipe and won't have to open a large bottle just for cooking.~http://1.bp.blogspot.com/_8p6bLlQjJcQ/TULe2TSWq_I/AAAAAAAABhE/WNvSzBRUSmY/s1600/littlebottles%25280%2529.jpg[stop]

[start]Which sparkling wine is drier; brut or extra dry? The terms are counter intuitive, but brut is always the dryest wine, even drier than extra dry. The only thing drier would be extra brut or brut natural. ~http://3.bp.blogspot.com/_8p6bLlQjJcQ/TK5oG9HFcrI/AAAAAAAABZs/qYm6XVHLvbk/s1600/champagne(0).jpg~Sparkling Wine[stop]

[start]Aren't Bordeaux wines supposed to be red?. Not necessarily. White Bordeaux is a blend of Sauvignon Blanc and Sémillon, and is a pleasant alternative to 100% Sauvignon Blanc. White dessert wines also come from Bordeaux. ~http://4.bp.blogspot.com/_8p6bLlQjJcQ/TK4YGiw9lBI/AAAAAAAABZc/DE9h9AbJ6m4/s1600/whitebordeaux(0).jpg[stop]

[start]Fume Blanc is Sauvignon Blanc. The term Fume Blanc was invented by Robert Mondavi in the late 1960's when California Sauvignon Blanc had a bad image. There is no regulation of the term so anyone can use it on their label. ~http://3.bp.blogspot.com/_8p6bLlQjJcQ/TK4PvroNt_I/AAAAAAAABZY/iENYZtFE2RE/s1600/fumeblanc(0).jpg[stop]

[start]It sounds strange, but dark choclate and red wine are fantastic together. The darker the chocolate and the bigger the red wine the better. Serve chocolates for dessert at your next dinner and be sure to have plenty of red wine. ~http://3.bp.blogspot.com/_8p6bLlQjJcQ/TKvte7SQHwI/AAAAAAAABZM/xlYruyzKteM/s1600/chocolate(0).jpg[stop]

[start]Zinfandel is not a sweet, pink wine. OK maybe it is, but Zinfandel is also a big red wine. White Zinfandel stumbled its way into existence in the 1970's, mostly by accident. In the battle for the American palate, sweet won. ~http://1.bp.blogspot.com/_8p6bLlQjJcQ/TKvLTTT5TqI/AAAAAAAABZA/dVWK1rhQPME/s1600/notpink(1).jpg~Red Wine[stop]

[start]What is that big dimple in the bottom of wine bottles? It's called a punt, and its purpose is lost to history. It could be a vestige of the old glass blowing process, we just don't know. Today it's a place for a talented waiter's thumb. ~http://4.bp.blogspot.com/_8p6bLlQjJcQ/TKs35Yh8kiI/AAAAAAAABYs/-SeaE-c8Jcc/s1600/punt(1).jpg[stop]

[start]Most wine-grape juice is white, so how do red wines get red? From the skins that are left in contact with juice. The juice not only extracts color from the skins, but everything that makes red wine different from white. ~http://2.bp.blogspot.com/_8p6bLlQjJcQ/TKs1SqgQDoI/AAAAAAAABYo/jcdCRXmyP28/s1600/redwine(1).jpg[stop]

[start]You've just had a great new wine at a restaurant and you don't want to forget what it was. Use your cell phone camera to snap the label. You'll have it in your purse or pocket when you come to the store looking for it. ~http://1.bp.blogspot.com/_8p6bLlQjJcQ/TKle46Z-F_I/AAAAAAAABYU/jQJhr_Z8vHg/s1600/winetimetipcellphone(1).jpg[stop]

[xtart]Red wine should be served chilled, at about 60 degrees. The rule of thumb of serving red wines at room temperature is applicable only if you live in a chateau in France. ~http://1.bp.blogspot.com/_8p6bLlQjJcQ/TKngyWYtOII/AAAAAAAABYY/09a1gxQRpiQ/s1600/winetimetipcelltemperature(1).jpg~Serving Temperature[stop]

[start]Don't overfill your glass. Pour just to where the glass curves inward to leave room for the wine to breath and for your nose. Most of what you taste is actually what you smell. ~http://4.bp.blogspot.com/_8p6bLlQjJcQ/TKsWrf_AcJI/AAAAAAAABYc/il8uYHoy4AQ/s1600/glasslevel(1).jpg~Pouring[stop]

[start]Syrah and Shiraz are the same thing. The Australians call the grape Shiraz and have done such a good job marketing their wine that vintners in other countries are begining to use the term as well. ~http://2.bp.blogspot.com/_8p6bLlQjJcQ/TKsfGMnNzkI/AAAAAAAABYg/tCqQZerU34M/s1600/kangaroowine(1).jpg~Red Wine[stop]

[start]Like Bordeaux-style wines? Wines labeled Meritage and Claret are blends containing some combination of the so-called Bordeaux varietals; Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot and Malbec. ~http://4.bp.blogspot.com/_8p6bLlQjJcQ/TKsvlvfIPWI/AAAAAAAABYk/UmzTFIblNms/s1600/sommolier(1).jpg~Varietals & Blends[stop]

[start]Use two-thirds ice and one-third water in your ice bucket. The ice cools the water, the water cools the wine. Water makes better contact with the bottle than ice so the bottle cools more quickly and is easier to get into the bucket. ~http://1.bp.blogspot.com/_8p6bLlQjJcQ/TM1ilxOSxmI/AAAAAAAABco/-PQpCHnUJiE/s1600/icebucket(0).jpg[stop]