A Basic Guide on Wine

Are you confused about choosing the right wine to serve with certain foods? You'll be glad to learn that most of the strict "wine rules" are out the window these days. Here are more relaxed guidelines to help you enjoy wine to its fullest.
Wines can be divided into four general classes: appetizer, dinner, dessert, and sparkling wines. The name of the class generally indicates the use of each wine.
Appetizer wines, also called aperitifs, are those served before a meal or as a cocktail.
Dinner wines, also called table wines, include red, white, and rose wines. They usually are served with the main course. Red dinner wines are predominantly dry and rich, and sometimes have a tart or astringent character, so they are best with hearty or highly seasoned foods. White dinner wines are lighter in flavor can can be very dry and tart or slightly sweet and fragrant. Serve white wines with delicately flavored foods so that the flavor of the wine does not overpower the entree.
Rose wine is an all-purpose dinner wine, compatible with any food. Rose wines, which are simply pale red wines, may be sweet or dry, or even lightly carbonated.
In cooking, the flavor of wine should subtly enhance the natural food flavors. Dry red wines are generally used in main dishes such as stews and sauces for red meats. Dry white wines work well with white sauces or poultry dishes.
Dessert wines are heavier heavier-bodied and sweet, and are served as the dessert or as a dessert accompaniment. You also can add them to your favorite dessert sauce.
Sparkling wines, served either by themselves or as an accompaniment, make any occasion special. They taste equally good before, during, or at the end of the meal. The driest ones are labeled "brut".
Store unopened wines at a cool, constant temperature (about 60oF). Store corked bottle on their sides so the wine will stay in contact with the cork and keep it moist.


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