Choosing The Right Wine

Balance is the hallmark of a good wine. The fruity, flowery or citrus notes of its bouquet, its sweetness and acidity, its astringency and alcoholic strength should all come together harmoniously to create a distinctive, satisfying flavour. Tasting the wine, away from your guests, before going in to dinner is advisable as it enables you to spot defects (oxidation, cork taste, vinegary taste) and replace the wine quickly. That’s why you should always have a second bottle ready in case of problems, though they occur rarely as winemaking has been increasingly perfected. Older red wines are decanted to remove sediment (the lees).

White wine should be served at about 6 or 8 C and red wine at 12 to 18 C, depending on its age. Red or white, the younger the wine, the cooler the temperature. To chill a wine, put it in the refrigerator for two to four hours. If rushed, put the wine in an ice bucket filled with cold water and ice. According to some, adding salt to the water speeds the chilling process. Do not however put wine in the freezer for fear of spoiling its flavour. Keep champagne and white wine on the sideboard in an ice bucket filled one third up with water and ice.

Wine should be allowed to breathe because contact with the oxygen in the air brings out and deepens the flavour. Red wine should be opened one hour before serving and white wine should be poured into a decanter to release its bouquet.

• Drink Pink
• Wine and Cheese Pairings
• Fruity and sweet - white wine
• Aromatic and mellow - white wine
• Fruity and vibrant - white wine
• Delicate and light - white wine
• Fruity and light - red wine
• Fruity and medium-bodied - red wine
• Aromatic and supple - red wine
• Aromatic and robust - red wine
• Serving Wine
• Answers to Some Wine Questions