wine, drinking, fabulously, holidays, Christopher Stewart
Photo via all-about-wine.com 

Is it just me, or can a wine list while dining out be a bit intimidating? Especially when the list is in its own separate binder, sat in the middle of the table, DARING HOPING AND WISHING that  you TRY and pronounce the French region wine names and origins...SMH.  I drink whatever my heart desires (Riesling!) while eating out, although I definitely follow the red with heavy-white with light food/wine jargon. But honestly up until recently I would just surpass the wine list all together. 
     Wine can elevate a meal immensely when paired correctly, but where do you start? How do you distinguish one red from the other? I noticed, I haven't spoke about wine on Eating Fabulously, so I’ve dug deep in my wine text book to give you an easy wine guide you can use at your next girls night in or dinner date, and don’t forget the holidays are slowly creeping upon us. 

WINE GLASSES: The appropriate drinking glasses for specific wines
  • Champagne flute-made to keep bubbles, keeping flavor clean with limited oxidation. No swirling needed.
  • White wine glass- Glasses, shape, and size varies; allows more oxidation
  • Red Wine glass- larger and rounder than all the others, created to swirl  the wine more; made to be able to sip and smell the wine simultaneously
  • Swirling- Moving wine around in the glass using small circular motions. This aerates the wine, bringing out volatile elements.
  • Smell- Wine should be smelled before and after swiriling, to distinguish characteristics and flavor notes in the wine.
  • Taste- When tasting wine, move the wine around in your mouth; this warms the wine and causes it to hit more taste buds.
  • Appearance- Hold wine against a white background at a 45 degree angle to determine the wines true color.
WINE THROUGHOUT THE WORLD: Wine is produced and enjoyed from a various number of locations in the world including:
  • North America: California; Washington State; New York’ Oregon; Canada
  • Europe: France; Italy; Spain; Portugal; Germany; Australia; Africa; and even Hong Kong
  • Light-medium bodied dry white wines (i.e.Pouilly-Fume, Sauvignon Blanc) -> Salmon/Tuna; Poultry; Light pasta dishes

  • Light-medium bodies off-dry white wines (i.e. Riesling, Gewurztramiener) -> Salmon/Tuna; Poultry; Game birds; Light pasta; Beef/Barbeques; Duck/Goose

  • Medium-full bodied dry white wine (i.e. Pinot Gris; Chardonnay) -> Seafood w/ a heavy sauce; salmon/tuna; poultry; game birds;light pasta; hearty pasta; beef/barbeques; duck/goose

  • Light-medium bodied dry red wines (i.e. Cotes du Rhone) -> Mild cheeses; light appetizers; pates/dips; hearty pastas; Asian foods; pork; veal; lamb;

  • Medium-full bodied dry red wines(i.e Pinot Noir, Merlot) -> Mild cheeses; strong cheeses; hearty pasta; beef/barbeques; game; lamb

  • Light-medium bodied Rose wines (i.e White Zinfandel) -> mild cheeses; light appetizers; shrimp; crab/lobster; fruits/desserts

  • Champagne and Sparkling Wine -> Asian foods; mild cheeses; light appetizer

“Exploring Wine-The Culinary Institute of America’s Complete Guide to Wines of the World” (Amazon.com)

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