Wine Guide e Book

THE ULTIMATE WINE GUIDE
INTRODUCTION
Our Wine Guide will take you all through

the fundamentals of wine and wine tasting
thus giving you the info you need to select
wine at the marketplace, take part in the
chat at parties and walk into a winery
sampling room with confidence. Read the
pages of our e-book, and you will uncork
the inciting world of wine.
You will start experiencing the attraction of

discovering new wines, new tastes, and
unique aromas There are thousands of
options available, and many more
thousand wines made every year, the road
to discovery is endless.
Learning about wine is interesting because

wine is exciting. To some, it may seem
complicated because there is a lot of lingo
and traditions having to do with wine that
has developed over the past hundreds of
years. However, our guidebook will steer
the reader through a tantalizing range of
wines, and wine-producing countries.
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This guide also offers pleasingly

practical advice on how to buy, taste,
serve and store wine for maximum
enjoyment.
Most of us would like to try a broader

range of wines but are reluctant to
make an expensive mistake. Our
handbook helps readers to experiment
with confidence and taste new wines.
There is expert advice on food and
wine pairings, a glossary of terms, and
a useful chapter on which glass to use
for which wine.
Are you overwhelmed by selecting

wine at the wine shop or do you refrain
from going wine tasting because you
are fearful of looking uninformed? This
guide will escort you through the
fundamentals of wine. You can enjoy
the wonders of the world of wine.
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NOTES TO READ
The authors of this book have made reasonable efforts to ensure the
accuracy and timeliness of the information contained herein. The author
and publisher assume no liability concerning loss or damage caused or
alleged to be caused, by any reliance on any information provided herein
and disclaim any and all warranties, expressed or inferred, as to the
accuracy or reliability of said information. The authors make no
representations or warranties concerning the accuracy or completeness
of the contents of this work and expressly disclaim all warranties. The
advice and tactics contained in this may not be appropriate for every
condition. It is the whole responsibility of the reader to ensure they are
adhering to all local, regional and national laws. This publication is
designed to provide precise and authoritative information regarding the
subject matter covered.
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TABLE OF CONTENTS
CHAPTER 1: A FEW BASIC CONCEPTS
 Basic Wine Terms You Should Know
 How Wine Is Made
 Red, White Or Rose Wine
CHAPTER 2: HOW TO RECOGNIZE A GOOD WINE

 Choose Wine In The Store
 How To Read A Wine List
CHAPTER 3: HOW TO TASTE WINE LIKE AN EXPERT
CHAPTER 4: THE RIGHT GLASS FOR THE RIGHT WINE

 The Difference Parts Of A Wine Glass
 Which Glasses To Choose
 How To Clean Glasses
CHAPTER 5: SERVING WINE

 Opening The Bottle
 To Aerate Or Not To Aerate
 Gettingtemperature right
CHAPTER 6: WINE AND FOOD
CHAPTER 7: WINE REGIONS
SUMMARY
GLOSSARY
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CHAPTER 1
A FEW BASIC CONCEPTS
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Typically, wine is an alcoholic drink made with the fermented juice of

grapes. In fact, wine can be created with any fruit (i.e., apples,
cranberries, plums). Though, most wines are made with wine grapes.
The earliest proof of a grape-based aged drink was found in China (c.
7000 BC), Georgia from 6000 BC, Iran from 5000 BC, and Sicily from
4000 BC.
Wine is a well-known drink that goes with a wide variety of foods, from a
simple soup to a more classic steak Diane. Frequently wine is served
with meals. White wine can be served mixed with orange juice for
breakfast or paired with certain foods at other meals. It can also be
served with desserts. Many people enjoy wine with an assortment of
cheese, meats, and crackers as a snack. Some eateries have a wine
steward also know as a sommelier to advise restaurant-goers about
which foods go with which wines.
Wine is essential for cooking because it adds flavor and is used,

primarily in stocks and braising. Wine also is used in scrumptious sweet
dishes. Wine sauce is a culinary delight that utilizes wine as an essential
ingredient. You too can cook with wine by doing a quick search for
“cooking with wine” on the internet.
The Taste of Wine
There are a few features that explain wine is one of a kind flavor: acidity,
sweetness, liquor, tannin, and aroma combinations delivered in aging.
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Acidity: Wine is a drink that lies on the acidic end of the pH scale. The
taste of wine is sharp-tasting.
Sweetness: Depending on what type of wine you savor, wine

sweetness varies. The expression "dry" alludes to wine that is not sweet.
Alcohol: A sip of alcohol is spicy, palate-coating and warms the back of

the throat. Wine’s average range of alcohol is about 10% to 15% ABV
(alcohol by volume).
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BASIC WINE TERMS YOU SHOULD KNOW
This section is going to teach you essential terms you need to know
about wine. Some words will help you read the wine bottle; while others
will help you distinguish one wine from another. Once you have read
this, you will be able to amble into a liquor retailer and pick a wine based
on more than just the eye-pleasing design of the label. You will be a
wine connoisseur.
Sulfites: A natural by-product of the wine fermentation process.

Contrary to popular belief, red wines do not contain a higher level of
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sulfites than white wines and sometimes may have fewer sulfites.
Blend: A wine made from more than one grape variety; often done to
create a more multifaceted wine or marry the attributes of the individual
grapes.
Importer: the person or company responsible for bringing a foreign wine

into a country for distribution.
Appellation: this tells you in which particular area the grapes used in
the wine were grown.
Varietal: a varietal is a wine made predominantly from one single grape

variety, although it sounds like it should contain many types of grapes.
Well-known varietals include Chenin Blanc, Zinfandel, and Merlot.
Vintage: The year the grapes matured and were picked is not
necessarily the same as the year that the wine was made and bottled.
Vintner: the wine producer or proprietor of a particular vineyard.
Aging: Certain wines are even better and more complicated when they
are set aside for a more extended period in the bottle before being
uncorked and enjoyed. Only a small number of all wines would benefit
from aging, so be sure to ask a knowledgeable person whether a
particular wine should be aged, or opened and enjoyed.
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Aeration/breathing: Aeration is the practice of letting wine to breathe.

Giving the wines time to breath is often done with younger wines,
allowing them to open up. Ventilation can be accomplished by just
pouring a glass of the wine, or by transferring the entire bottle to a
decanter.
Case: in the United States, an example is a measurement of 12 bottles.

Most liquor stores and wineries give discounts if you buy wine buy a
case of wine. You can buy either 12 bottles of the same wine or one
bottle each of 12 wines.
Sediment: sediment consists of tannins and color pigments that “fall out”
of wine, landing on the bottom of the (bottle if it is stored that way). They
occur more in darker red wines that have been aging for years because
they contain more tannins and more color pigments.
Corked: while wine that is opened is ready to drink, wine that has been
corked is defective. “Corked” means that the stopper of the wine bottle
has been tainted, by such things as in a moldy basement. A tainted cork
leads to wine with a smell and flavor that is less than desirable and far
from optimal.
Tannins: the substance in wine that causes your mouth to pucker.

Tannins are gotten from all different components of a plant; in wine, they
come from the grape stems, skins, and seeds, and also from the barrel
in which the wine is matured. Wines that are excessive in tannins are
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considered “dry,” although aging a wine high in tannins does soften it a

bit.
Oxidation/Oxidize: When wine is exposed to air for a long time,

oxidation begins, and the wine will lose its freshness and turn brown.
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HOW WINE IS MADE
Everything begins with grapes on the vine: and it is critical that these be
ripe. Not unripe, or too mature, as the wine will suffer. The grapes when
they are harvested contain the essence of the wine: you can make an
awful wine from great grapes, however not a proper wine from
substandard grapes.
The instant the grapes are picked determines the acidity, sweetness,
and flavor of the wine. Deciding when to harvest requires a touch of
science along with the old-fashioned tasting. The bitterness and
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sugariness of the grapes should be in perfect balance, but harvesting

also heavily depends on the weather. All winegrowers desire great
climate conditions when it is time to gather the grapes. Terrible climate
can ruin the harvest. Many winemakers prefer to harvest by hand
because mechanical harvesting can be tough on the grapes and the
vineyard. It is best for the weather not to be too warm when the
harvest is going on; quality can be protected by picking around
evening time when it is cooler. Grapes are considerably effortless to
harvest by machinery.
After the grapes are taken to the winery, they are sorted into bunches,
and rotten or under ripe grapes are removed. The gatherer culls the
grapes off the vine and after that dumps them into containers to go to
the winery. There the grapes sorted for quality. The grapes then go to a
machine that removes the stems. Any spoiled or dried grapes, along with
leaves and leafstalks, are expelled. The grapes are then compressed.
For several years, people did this manually by stomping the grapes with
their feet. These days, most winemakers achieve this mechanically.
Mechanical presses stomp or trod the grapes into what is called a must.
Must merely is freshly pressed grape juice that contains the skins,
seeds, and solids. Mechanical pressing has brought tremendous
sanitary gain as well as increased the longevity and quality of the wine.
Afterwards, the grapes are taken by transport line to a tank, where they
are placed into an aging vessel.
Red wines are aged with their skins to acquire flavor, color, and
additional tannins. White wines are quickly pressed, isolating juice from
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skins, before maturation. Then aging begins. Men stir the skins and
squeeze them by hand. This procedure is repeated to help with
extraction, and furthermore to prevent microorganisms from developing
on the top of grape skins.
Now and then refined yeasts are included to give the winemaker more
control over the aging procedure. However, many are still aged with wild
yeasts, naturally living in the vineyard or winery. When aging has
completed, most red wines are then moved to barrels to finish their
development. Cool root basements are ideal for developing wines - a
procedure that takes anything from a half year to three years.
Winemakers commonly check the developing red wine barrels at regular

intervals and top them off as a portion of the wine vanishes amid the
maturing process. When wine or spirit is aged in a barrel or cask, some
of the liquid evaporates. What's lost becomes known as "the angel's
share"—likely because it disappears skyward, almost like an offering.
A winemaker has two options: bottle the wine immediately or give the
wine added aging. Additional aging can be done in the bottles, stainless
steel tanks, or oak barrels. Aging the wine in oak barrels will produce a
smoother, rounder, and more vanilla flavored wine. It also increases
wine’s exposure to oxygen while it matures, which reduces tannin and
aids the wine reaches its ideal fruitiness. Steel containers are commonly
used for zesty white wines. Following aging, wines are bottled with one
or the other a cork or a screw top, depending on the wine maker’s
preference.
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RED, WHITE OR ROSE WINE
All red wines are kept in the winery for some months before bottling,
whereas most of the white wines are not. However, the process is called
maturation. The less tannin a wine has, the less maturation is required
before the wine can be bottled. Mostly this is just a chance for things to
settle down a bit. The lighter, fresher whites can be bottled quickly, to
retain that freshness. Red wine Reserve Chardonnay gets up to twelve
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months in casks to allow the oak to assimilate and to develop extra

texture from time in contact with the yeast. The maturation of the reds
depends on the wine - a lighter, fruity style will be given about 6 months
in aged oak, whereas a more tannic wine such as Cabernet Sauvignon
is given up to 12 months maturing before bottling.
When it comes to grapes, color is usually only skin deep. However,

those thin peels can have a significant effect on the finished wine, giving
red wines the blush and fell in the mouth that makes them so different
from white wines. The change comes about from a combination of the
grape and the winemaking techniques.
No real rule says one cannot drink white wine after drinking red.
Tradition can be a beautiful thing, except when that culture comes out of
correct tastings, and not laidback drinking, leading to a multitude of
procedures which frequently cause us to feel restricted and judged by
procedures and guidelines. This unimportant wine “rule” is one of those
examples.
The minute people are officially tasting wine, most of the time they
choose to go from light to dense (white wine to red) or dry to sweet
(table wine to dessert wine) to best allow their taste to adapt while
dealing with and studying all individuals certain flavors. If one happened
to taste a ton of reds and then shift to savoring whites, frequently there
might be a build-up of tannins (that material that dehydrates out your
mouth) on the palate, therefore wholly altering how the white wines
might taste. The same is true if you were moving from sweet to dry. The
sweet elixir may stay on your tongue in this example, thus slightly
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clouding how you might perceive an otherwise dry wine. You would hate
for this to impact the nuances of wine if you were attempting to choose
whether or not you wanted to buy the bottle, or if it was worthy of some
auspicious award, thus at formal tastings, most people drink in an order.
Rosé has exploded on the US market over the past few years, especially
during the warm months of the year. In France, it now surpasses the
sale of white wine and, rumor has it, Sting slugs bottles of the stuff
during his live presentations. It also turns out to be the perfect wine for
tasting in the park or at a backyard barbecue. Suffice it to say, rosé has
become incredibly popular, but most of us do not know how rosé is
made or where from some of the most consistent rosés come.
Winemakers create a rosé wine by juicing red grapes and then allowing
the juice to soak with the skins for a brief period, usually only two to
three days. As soon as the liquid begins to take on the beautiful pink
color the winemaker desires, the skins are removed, and the fluid is
permissible to ferment, creating delicious rosé.
A common misconception is that rosé can also be made by mixing red

wine with white wine, but in fact, this procedure is looked down upon by
the wine community.
The wine region is known for creating the most consistent rosés, no
matter the price point, is Provence. The Provence wine region of France
produces rosé more than any other style of wine, and they have become
incredibly good at it.
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CHAPTER 2
HOW TO RECOGNIZE
A GOOD WINE
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Great wine is neither costly nor old. So

how would you know what makes for a
decent jug of vino? Indeed, first of all, it is
multilayered, complex and remains with
you long after you have tasted it. You are
saying, "However there is such a
significant number. How would I pick?"
The general tasting principles of whirl, sniff
and taste are a start. However, there's
something else entirely to realize while
deciding whether the wine is deserving of
your taste buds and money.
Look at the Backside

To start with appearance is not all that
matters. Well-known names can be inviting,
yet look at the full label before you buy.
Read labels on the backside for more
information about wine. Here you will find a
few clues about the wine, for example,
natural products, flavors, the maturing
process, importers, and region. Look for
any awards honors or reviews —all
indications of decent wine. Do not be
bashful! Ask the wine merchant or a friend
for a suggestion to help make your
selection.
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Fragrance of Attraction
Twirl and sniff. Here's the place two standards of tasting 101 become an
integral factor. Does it have pleasant legs? You know those slim lines of
fluid that gradually dribble down the sides of the glass. Legs mean little
with regards to a decent wine, however, it can educate you concerning
its liquor content. Sniff. What do you smell? Nectar? Peppers? Apple?
Oak? Odds are, the more you notice, the better the wine may taste. The
nose knows say wine tasting artistry veteran, Tim McDonald. "I am a
major devotee of sniffing and whirling; the taste is affirming what you
sense.
Great wine is the combo of every last bit of it, the entirety of the parts.
After you have whirled and sniffed your way around the glass, then you
can go in for the taste. Let the fluid move around your tongue. Do you
taste vague fruits? Utilize your taste buds to make sense of what various
flavors you can feel.
The more you can discriminate the more mind boggling the wine. At the
point, the majority of the characteristics remain on your tongue for quite
a while. If the wine's natural fruit flavors (think plums, blackberry, cherry,
raspberry, citrus, melon, peach) move over your tongue and the over-all
taste remains you know you have a perplexing and adjusted wine.
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CHOOSE WINE IN THE STORE
Even if you find an excellent wine seller near you, you will still be faced
with choosing the right wines whenever you go there. Selecting the
correct wine might seem like a daunting task, even to someone who
knows a bit about wines, but making intelligent wine choices out of a
vast wine selection is not as problematic as it seems. There's no magic,
just a bit of good judgment, some preparation, and an inclination to take
chances.
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Think About What Wine You Want

You can drift into a wine retailer to look, with no specific purposes or
goals, if you already have a solid founding in the wines you like. A bit of
casual browsing is sure to bring some exciting wines to your attention. If
you do not know a lot and are insecure about buying wines, then you
should go into wine stores armed with consideration about what you
want to do with your wine.
Are you looking for a dessert wine or wine to go with a meal? Do you
want wine that enhances chicken, fish, steak, or a vegetarian dish? Is
the occasion going to be formal, or will it be informal, or once-in-a-
lifetime? Will there be just one wine, or do you need to worry about the
order in which wines are served? Are leftovers likely? You do not need
to have super-detailed plans; you just need to think ahead about what
you need.
Remember The Type Of Wines You Like

Unless this is your first time shopping for wines, you have had wine
experiences before. You have purchased other wines, you have ordered
wines at restaurants, and you have drunk wines at friends' houses.
Therefore, you must have had wines you liked a lot and wines for
which you did not care very much. You need to recall these wines
because they will guide future wine purchases. Not only can you try to
rebuy a good wine, but a wine merchant can help guide you to
comparable wines if they have a more clear idea of what you like and do
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not like.
Do not be fear to write this information down when you come across wine
you think you would like to try again — even a person with a lot of wine
knowledge cannot always remember all the brands and vintages which
they enjoy and need to jot things down, too. You might want to consider
purchasing a small notebook and keeping a list of good and bad wines,
something that would grow over time into a wine journal.
Talk to the Wine Seller

Purchasing the correct wine to suit your wishes — and the "right" wine is
whichever wine you like when the time comes — is made more easily if
you have some broad information about wines and some specific data
about the on-hand wines. Even an authority will have gaps in their
experience, particularly when it comes to the shop's inventory, so you
should be prepared to talk to the people working in your wine store.
They should ideally know about wines also like the wines they are
marketing; they are in the top position to help you travel through their
stock.
Try New Wines

There is little point in exploring the world of wine if you are just going to
stay with the same two or three brands or varietals all the time.
Something is comforting with a known wine, yet not only are you
potentially missing out on even better wine, but you will not be able to be
grateful for your favored wines as much if you never understand what
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wine is capable of providing.
Wine can be much fun, but to truly enjoy the wine you need to get
outside your comfort zone and take chances. Sometimes this means
trying new wines you have never heard of before, trying wines produced
in countries you have never had wine from before, and even trying wines
which you do not typically enjoy as much. The point is not to always
drink something different, but rather to strike a balance between the
familiar and the new.
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HOW TO READ A WINE LIST
Everybody knows the feeling of being handed the wine list at a café with
the overwhelming job of selecting a bottle for a gathering of friends.
Just follow these seven simple steps:
1. Do not rush. A few moments after handing you the biggest wine list
in the world, the waitperson will come over and say, “Have you made
your decision?” or “Do you need assistance?” Merely look up, smile and
say, “You have an interesting list. It will take me a bit of time to make up
my mind.” Then, the waiter will think you know what you are doing and
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will leave you alone.
2. Decide if you want red or white. Think about in what kind of

restaurant you are. You could ask to look at the menu. Steak place?
Red. Fish restaurant? White. This single decision cuts the wine list by
half.
3. Does the restaurant mostly care about only a certain type of wine?
If there are twenty Italian wines listed and 5 U.S. wines, the proprietor
cares more about Italian wine. So choose the Italian.
4. Get rid of the showcase wines. Many restaurants that have huge
lists specialize in costly French “first growth” wines, like Chateau Lafite-
Rothschild. Are you thinking of ordering those wines? Of course not. In
your mind forget them.
5. Among what is left, look for wines with which you are familiar. Then
cross them off, too. If you can buy the similar wine from the corner wine
store for half the price, it is not going to enjoy drinking it at a restaurant.
Look for something new.
6. Decide what you are willing to spend. Maybe you had planned to
pay $25, but there’s just about nothing on the list at $25. Think about
$35. Whatever the price — and be flexible; come on, you are eating out
— decide what you are willing to spend and mentally strike out
everything else.
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CHAPTER 3
HOW TO TASTE WINE

LIKE AN EXPERT
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Taste: Who does not love this step? Take a mouthwash size sip and
briefly swish it around your mouth to make sure it coats your entire
tongue before you swallow. Think about the flavors, textures, and body
of the wine. Is it sharp? Does it make your tongue feel dry? Do the tastes
match the smells from earlier? Can you name a fruit, mineral or spice?
Does it have an alcohol burn? Revisit smelling the wine after your first
sip to help formulate any conclusions (guesses are ok too!).
Look: Use this step to get into the mindset of tasting. Look at the shade
of color and opaqueness. How does it equate to other wines of the same
variety? Is it darker? More intense? Harder to see through? Take a
mental snapshot for later; these hints will show how bold, strong and
vicious the wine is.
Smell: Time to pay attention. Identifying aromas beforehand makes

tasting flavors in wine more easy. Swirl the wine glass to aerate the wine
and release its aromas. To swirl a glass, place it level on a table and turn
your hand to make small circular motions with the base. Now place your
nose in the glass and smell. What do you sniff? To get ideas refer to red
& dark fruit flavors in wine to get ideas.
Swallow or Spit: Oh my. Have you ever rationalized swallowing

because you would hate to waste wine? There are some excellent
reasons to spit. Maybe the wine does not suit your taste, or you want to
save yourself for better wine. Perhaps you need to drive. Or better yet,
possibly you want to be sober enough actually to taste all the wines. As
long as you are safe, we will not judge you either way. If you are
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sampling 20 wines in a day, you might want to learn how to spit.
Think: Too many guides focus on the superficial nuances of wine

tasting. Wine tasting is a head game. Confidence and bold assertion can
often make someone look like a pro who knows nothing.
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CHAPTER 4
THE RIGHT GLASS FOR

THE RIGHT WINE
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THE DIFFERENCE PARTS OF A WINE GLASS
Lip
The lip of the wine glass is merely the top rim. The lip helps to collect the
aroma when sniffing. The amount to which the lip or rim is elongated
from the bowl affects where the wine is directed to in the mouth. The
lip of white wine glasses is narrow, like the
bowl, to direct the wine better to the front of the mouth. The lip of red
wine glasses is broader, as the aroma is less delicate, and leads the
wine to the toward the sides and back of the tongue.
Bowl
The part of the glass that holds the wine is the bowl. Overall, all wine
glasses should have a bowl that is broader at the base and narrower
towards the top, to focus the aroma. Also, the bowl should be clear,
smooth and not have anything that interferes with swirling the wine. Red
wine benefits from a shorter, wider bowl, while white wine does better
served in a taller, more narrow bowl.
Stem
The stem props the bowl above and attaches it to the foot. It also keeps
warm hands from touching the bowl. Therefore, the stem does not affect
the temperature and flavor of the wine. The stem should be sturdy and
tall enough to comfortably hold but not so tall as encourage breakage or
tipping. It should also be firmly attached to the bowl and
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base.
Foot
The foot or base of the glass serves the primary use is keeping the glass
erect by making available a level surface. It should be securely attached
to the stem and strong enough to avoid breaking if grasped instead of
the stem for swirling when tasting. The base should also be wide enough
to hold the glass, at least when filled to the halfway point. While the foot
is a crucial part of the glass structure, it does not affect the taste of the
wine.
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WHICH GLASSES TO CHOOSE
With a range of various wine glasses available, it can be dubious to

figure out which glass will be the best one for the wine you are drinking.
Their bowl shape identifies red wine glasses. They are often the biggest
type of wine glass because the larger bowl enhances the bouquet and
flavor of red wines. Considering how large the bowl is, you should not fill
the glass more than one-third full. Red wine glasses can be sorted into
two sub-categories based upon how tapered the rim of the glass is
balanced to the bowl.
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For robust, dark red wines a less tapered rim is preferred because it
allows you to swirl the wine which will release subtle aromas. Wine
glasses with less tapered rims are also typically taller.
The best glassware for softer red wines is more tapering towards the
rim. They also often have a greater bowl and are shorter. This design
directs causes it to be easier to taste and identify more delicate flavors
associated with softer red wines.
White wine glasses differ from red wine glassware primarily by the bowl.
It features more of a U-shape and often a more upright design. The
slimmer, U-shaped bowl is used because white wines do not need to
breathe as much as red wines. With the narrower design, white wine
glasses should be big enough so when you pour the wine, it does not fill
more than 2/3 of the glass. This allows the aromas of the wine to be
released while simultaneously helping maintain a colder temperature.
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HOW TO CLEAN GLASSES

The most reliable cleaning method for your wine glasses is to wash them
by hand. Use these tips to prevent chips and spots.
1. Place a towel in the sink before filling with hot water. To avoid
breakage wash one glass at a time.
2. To keep soap from flavoring your next glass of wine, use a small
amount of detergent and use it only where it is needed, in the base of
the glass and around the top edge. Hold the bowl of the glass in one
hand while washing to safeguard the stem.
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3. To clean the interior of the glass, use a stemware brush with soft-
foam bristles.
4. After rinsing thoroughly with hot water, dry the wine glasses with a
smooth lint-free cloth, such as a microfiber or flour sack towel.
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CHAPTER 5
SERVING WINE
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If there is just a bit of cork in your bottle

of wine, then you might be able to
dispense with it all when you pour your
first glass. Just pour gently and take that
first drink yourself. You can discreetly
spoon out the pieces from your wine
glass.
If there are several pieces of cork in the

bottle of wine, you will need to decant
your wine to be sure you get it all out. A
bit of cheesecloth or a coffee filter across
the top of the bottle will eliminate the cork
as you empty the wine. Then you can
place your wine in an attractive decanter.
If there is a significant piece of cork in the

bottle of wine, you may not be able to
remove it before serving. In these
circumstances: you can use a long, thin
stick to keep the cork on the side as you
empty the bottle. Alternatively, you can
drain the bottle into another container
first and then serve it in a decanter. The
last option is more graceful and probably
the best choice when serving guests.
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Serving wine at the correct temperature can be more critical to get the
best out of wine than any other factor. Serving wine that is too warm or
too cold can make the best wine taste bad while mediocre wines can
shine if you hit just the right temperature spot. The basic guideline is to
serve white wines at lower temperatures and red wines at slightly higher
temperatures. Sparkling wines are served the coldest while ports and
fortified wines are served the warmest.
Decanting wine can be an excellent part of the wine serving custom and
is something many think about when serving fine wine. Not all wines
need to be decanted, however. Wine only needs to be decanted if it is a
red wine that has formed sediment in the bottle while aging for several
years. The sediment in red wine helps give it character and complexity,
but you do not want that sediment in your wine glass. Decant your wine
in ahead of time to get rid of the residue.
39
OPENING THE BOTTLE
Opening a wine bottle is a ritual for the enjoyment of wine! The best
choice for bottle opening is Rabbit Wine Opener. It removes the cork in
seconds with simple motions:
 Place the foil cutter over the top of the wine bottle. Gently squeeze
the foil cutter and with a twist of your wrist, rotate the cutter around
40
the neck of the bottle until the foil is entirely cut.
 Fully open lever and place the wine opener directly above the cork
of the bottle. Fix the bottle in the holder.
 Slowly press the lever, so the drill digs into the cork. Press the
lever until it stops.
 Gradually return the handle to its reverse position. Success! With

the removal of the cork, you can now enjoy your drink.
41
TO AERATE OR NOT TO AERATE
Opening wine to air causes two things: 1. it triggers oxidation and 2. it

causes evaporation. Oxidation is the thing that influences an apple to
turn darker after its skin is broken, and dissipation is the procedure of
fluid transforming into vapor. Wine is comprised of several mixes, and
with air circulation, for the most part, the unpredictable unfortunate
combinations will dissipate speedier than the attractive, fragrant and
tasty ones.
42
There are a couple of specific problems that are diminished with air
circulation. For example, sulfites, which are added to wine to counteract
oxidation and microbial action can have a scent reminiscent of burned
matchsticks. Sulfides, which typically occur will remind you of spoiled
eggs or onion skins. Ethanol is additionally a very unpredictable
compound and wine that scents excessively like rubbing liquor when you
first open it may lose the ethanol note and turn out to be more dramatic
with some air circulation.
Merely opening a jug and setting out a glass will give air circulation, as
will whirling your glass of wine. For more extreme air circulation,
emptying wine into a decanter works as well. Sooner or later, circulated
air through wines start to oxidize, and the flavors and fragrances will
level out. The denser and concentrated wine is, the more it will profit by
air circulation. Then again, you presumably would prefer not to circulate
air through fragile more established wines for long, as you can pass up a
significant opportunity for their exceptional fragrances, yet they are
frequently tapped to evacuate residue.
Most red wines, but only a few white wines, require aerating - or in wine
slang - they need to “breathe’” immediately before being drunk.
After being in a wine bottle for so long - exposing these wines to

air/oxygen right before drinking opens up its flavors and lets it
comfortably ‘settle’ into its taste and character.
However, just uncorking a bottle and letting the wine sit isn’t enough
43
wine aeration - the narrow neck of a wine bottle does not expose enough
of the wine to oxygen to make it efficient.
Why What is the Purpose of Using

Decanters?
Decanters are large-bottomed glass bottles in which you can pour a

whole bottle of wine in order let it breathe/aerate before consuming.
Decanting is the action of using such a decanter, but often it is used

merely as a synonym for aerating. Therefore decanters offer an elegant
and straightforward way of aerating your wines.
Another more straightforward way to achieve adequate wine aeration, in

the case that you do not have a wine decanter available, to let your wine
sit for ten to twenty minutes after you pour the wine into large wine
glasses.
What the glasses cannot do in surface area exposure they try to make
up within time. The issue is - who wants full glasses of wine sitting
around the table for twenty minutes at a time?
44
GETTING TEMPERATURE RIGHT
Serving wine at certain temperature influence tastes of the wine. There

are perfect temperatures to serve various kind of wine. You should know
which wine to serve at which temperature.
THE SERVING GUIDE TO THE CORRECT WINE TEMPERATURE

The basis for serving wine at its correct temperature is that the
45
temperature can dramatically impact the way wine smells and tastes. By
serving the wine at its perfect temperature, we make sure we have the
most rewarding experience. There are three rules you should follow:
Sparkling Wine Ought To Be Served Ice Cold — 40 to 50 degrees
You can put your bubbly in the freezer about an hour before you open it.
However, do not forget about it or you will have an explosion. If you are
short on time, you can also place the bottle in an ice bucket for 30
minutes and have similar results. The cold temperature will keep the
bubbles fine and not foamy. After you open the bottle, pour the first
glasses, you should place the open container on ice until whole bottle is
empty.
Rosé And White Wine Should Be Served Cold — 50 to 60 degrees
The best way to get white wine and rose cold is to put them in the fridge
right after bringing it home. However, if you buy the wine on the day, you
want to drink it, either let it sit it in the icebox for several hours, or place it
in the freezer for about 30 minutes. After opening the bottle we prefer
not to put it on the ice, but instead let the bottle sweat, as the wine’s
aromas and character change a bit as the temperature rises. It tastes
better that way!
Red Wine Should Be Served Cool — 60 to 70 degrees
The most common misunderstanding with red wine is that it is ideal to

serve it at room temperature, when in fact serving it cold is the tastiest
46
way to drink it. To get red to its proper temperature, we like to place it in
the refrigerator sixty minutes before serving it. For quicker results, you
can put it in the icebox for just fifteen minutes. After opening and either
decanting or pouring the first glasses. Like the white wine we like to
leave reds on the table to let them slowly warm up.
TEMPERATURE AFFECT TASTE
The temperature that you serve the wine can genuinely influence the
way it tastes. At the point when red wines are served too warm, they
tend to taste lopsided with a liquor edge. White wines taste particularly
level and dull when tasted excessively warm.
On the off chance that the wines are served excessively chilly then
fragrances and flavors will be stifled and quieted and, for reds, the
tannins may appear to be cruel and astringent. Time and again, white
wines are served straight out of an ice chest while reds are opened at
warm room temperature, neither one of the situations is perfect.
WINE'S TEMPERATURE
Advanced thermometers can take a wine's temperature through the

container. There are a few thermometers that you can stick in the mouth
of an open bottle.
On the off chance that you do not have a thermometer, at that point it is
47
sufficiently simple to touch the container and make a harsh figure.
The jug ought to, in any event, be cool to the touch. You will, in the end,
to comprehend when a container feels "appropriate" to the touch.
HOW TO FIX THE TEMPERATURE

If your wines have been sitting out at room temperature, remember that
it can take an hour or two out of an ice chest to cool a white or shining
wine to the correct temperature. On the off chance that your red is warm,
it cannot hurt to put your red in the cooler to chill off a bit, as well.
Then again, a red removed from an as well cool basement or cooler may
require up to a half-hour sitting out at room temperature.
On the off chance that wine is too warm, fill a can with half ice and half
water and submerge the container. This ice water combination chills a
container more rapidly than ice alone. It might take around 10 minutes
for a red to get to a perfect temperature and about 30 minutes for
sparkling wine. You can put a jug in the cooler for 15 minutes, however,
keep in mind the stopper may detonate, or the wine jug may break.
48
CHAPTER 6
WINE AND FOOD
49
Wine and food is the way of pairing food

dishes with wine to improve the eating
experience. In many societies, the wine
has had a long history of being a staple
during dinner, and in a few ways, both
the winemaking and culinary standards
of a location will have grown together
through the years. Instead of following a
set of rules, regional cooking styles were
efficiently combined with nearby wines.
The current trend of food pairings is a

rather late phenomenon, inspiring an
industry of books and media with rules
for pairings of specific food and wine. In
the restaurant business, sommeliers are
regularly present to make food making
suggestions for the visitor.
The fundamental idea driving pairings is

that individual components, (for
example, surface and flavor) in both food
and wine communicate with each other,
and hence finding the correct mix of
these elements will enhance the whole
dining experience.
50
Be that as it may, taste and satisfaction are incredibly subjective and

what might be a "course reading impeccable" matching for one tester
could be less pleasant to another.
Wine and food is the way of pairing food dishes with wine to improve the
eating experience. In many societies, the wine has had a long history of
being a staple during dinner, and in a few ways, both the winemaking
and culinary standards of a location will have grown together through the
years. Instead of following a set of rules, regional cooking styles were
efficiently combined with nearby wines. The current trend of food
pairings is a rather late phenomenon, inspiring an industry of books and
media with rules for pairings of specific food and wine. In the restaurant
business, sommeliers are regularly present to make food making
suggestions for the visitor. The fundamental idea driving pairings is that
individual components, (for example, surface and flavor) in both food
and wine communicate with each other, and hence finding the correct
mix of these elements will enhance the whole dining experience. Be that
as it may, taste and satisfaction are incredibly subjective and what might
be a "course reading impeccable" matching for one tester could be less
pleasant to another.
Whatever you read is advice, not a rule. If you desire different mixtures,
it I up to you to decide what you enjoy. The reason for guides to pair
food and wine is to inform you about standard matches, and the
reasoning behind them. Eventually, you will acquire the knowledge let
your palate choose which wine tastes best with which food.
51
A basic guideline is to make sure the characteristics of food to the wine

complement one another. They also can contrast to counterbalance
overwhelming features. An example is spicy foods with sweet wine.
Below are stated some standard guidelines. However, it is still vital to

trust your palate and continue to explore the matching of food and wine.
Select red wine for beef and lamb recipes. A full-bodied red such as a
Shiraz or Cabernet works well. Suitable wines include Barbera,
Sangiovese, Cabernet Sauvignon, Merlot, Syrah, Pinot Noir, and
Zinfandel.
White wine is the customary pick for grilled or roast chicken. Try a
Chardonnay. For chicken cooked in a full-bodied sauce, try a Shiraz or a
medium-bodied Cabernet Sauvignon.
Select a white wine for fish and shellfish. Such wines could include
Chardonnay, Riesling, Pinot Grigio, Sauvignon Blanc, and
Gewürztraminer. Grilled fish that has firm-flesh goes well with an aged
Semillon or Chardonnay. A hearty fish stew is an excellent accompanied
by Pinot Noir. Flaky fish goes best with a dry Riesling or a Chardonnay.
If you have a spicy meal, choose Riesling and sweet Gewürztraminer.

Because these wines are sweet, they can be drunk quickly to offset the
spiciness of the food. Avoid adding a Chardonnay to spicy food as it will
taste bitter.
52
Choose a spicy red like Sangiovese or Shiraz for wild game such as
venison, rabbit, or bison. With duck and quail try a Shiraz or a Pinot Noir.
Full-bodied wines pair well with hard cheese, like a full-bodied Shiraz
with sharp cheddar cheese. Soft cheese partners well with a dry
Riesling, Viognier or Marsanne. Sweet wine is a good pairing for blue
cheese.
Tomato (acidic) based meals: With tomato based meals like spaghetti
and pizza, serve Barbera, Sangiovese, or Zinfandel.
Sweet wines are an excellent choice to go with dessert.
When making a menu for dinner, many people choose to plan the
foodstuff first and add the wine that matches the food. Then again, you
might like to prepare the menu pairing with the wine. Whichever way you
want is proper but will influence how you explore the flavors, and the
perception acquired by looking at the wine first, then the food, can be
quite a refreshing.
53
CHAPTER 7
WINE REGIONS
54
The wine has often been called geography in a bottle. Yearly we notice
more countries making wine. There are even vineyards in the Gobi
Desert! It is no doubt that up-and-coming wine regions are intriguing, but
just ten nations produce 80% of the wine on our planet. The highest
wine producing parts of the world are described as follows.
FRANCE
France has an extraordinary, and in many ways challenging, position in
the world of wine. To many of us, France is wine, and a specific sort of
55
wine, not always the easiest to appreciate but often the most rewarding.
France makes more wine than any other country except Italy, which
sometimes wins the race for quantity but only in certain quarters comes
near regarding quality. France supplies the benchmarks by which almost
all wines are judged. This perfectly temperate and varied climate and
landscape can provide wines of virtually every style.
WINE REGIONS OF FRANCE

With the number of styles in France too numerous to mention here, they
have quickly defined into one of the leading wine producing areas listed
below:
Bordeaux
Bordeaux is a vast region on the Atlantic coast. Bordeaux is chiefly a red

wine region, famous for the wines Château Lafite-Rothschild, Château
Latour, Château Mouton-Rothschild, Château Margaux and Château
Haut-Brion from the Médoc sub-region.
Burgundy
Burgundy or Bourgogne in eastern France is a region where red and

white wines are equally important. The top wines from Burgundy's
heartland in Côte d'Orcommand high prices.
Rhône
56
The Rhône Valley, primarily a red-wine region in south-eastern
France, along the Rhône River. The styles and varietal composition of
northern and southern Rhône differ, but both parts compete with
Bordeaux as traditional producers of red wines.
Alsace
Alsace is primarily a white-wine region, though some red, rosé, sparkling

and sweet wines are also produced. Grapes grown in Alsace include
Riesling, Gewurztraminer, Pinot Gris, Pinot blanc, Pinot noir, and
Muscat.
Loire
The Loire valley is a primarily white-wine region that stretches over a

long distance along the Loire River in central and western France, and
where grape varieties and wine styles vary along the river.
Provence
Provence is in the south-east and close to the Mediterranean. This area

is possibly the warmest wine region of France and produces mainly rosé
and red wine. It covers eight significant appellations led by the Provence
flagship, Bandol.
57
ITALY
Ah, Italy - what a beautiful, hedonistic, disorganized, frustrating country!

Italy can provide wine lovers with so many distinctive, unique flavors and
styles, bottles full of Italian vitality and creativity. It also sluices forth
rivers of disgracefully thin, characterless stuff to be sold under its most
commercially useful names: Pinot Grigio, Soave, Valpolicella,
Lambrusco, Frascati and the like.
Italy's twenty wine regions correspond to the twenty administrative

regions. The wines are situated in 15 different areas, but most of them
58
are concentrated in Piedmont, Tuscany, Lombardia, and Veneto. Among

these are names appreciated and sought after by wine lovers around the
world: Barolo, Barbaresco, and Brunello di Montalcino (known as the
"Killer B's"). There are other noteworthy wines that in the latest years
have gained much attention in the international markets and among wine
specialists.
They are Amarone Della Valpolicella, Prosecco di Conegliano-

Valdobbiadene, Taurasi from Campania, Franciacorta sparkling wines
from Lombardy; evergreen wines are Chianti and Soave, while new
wines from the Centre and South of Italy are quickly gaining recognition:
Verdicchio, Sagrantino, Primitivo, Nero D'Avola among others. The
Friuli-Venezia Giulia is world-famous for the quality of her white wines,
like Pinot Grigio. Unique sweet wines like Passitos and Moscatos, made
in different regions, are also famous since old time.
59
THE UNITED STATES

The United States is the fourth-largest wine yielding country in the world
after France, Italy, and Spain. Ninety percent of wine from the United
States is from the state of California. California is home to the world’s
largest wine producer, Gallo, in Modesto, CA. The North American
region is home to several native types of grape, including Vitis labrusca,
Vitis riparia, Vitis rotundifolia, and Vitis vulpina. However, the
winemaking industry is based on the cultivation of the European Vitis
vinifera, which was introduced by European settlers. The United States
is the sixth-most sowed country in the world with more than 1,100,000
60
acres (4,500 km2) under vine, after France, Italy, Spain, China, and
Turkey.
There are nearly 3,000 commercial winegrowers in the United States,

and a minimum of one winery in each of the 50 states.
 West Coast – Over 90% of the total American winemaking takes place
in the states of California, Washington, and Oregon.
 Rocky Mountain Region – Particularly Idaho and Colorado
 The Southwestern United States – Particularly Texas and New

Mexico
 The Midwestern United States – Particularly Missouri and Illinois
 Great Lakes region – Particularly Michigan, northern New York, and

Ohio
 East Coast of the United States – Particularly western New York

State and eastern Long Island, New Jersey, Pennsylvania, Virginia,
North Carolina and Florida.
61
AUSTRALIA
For many years Australians have been at the forefront of the New World
of wine as the country has radically increased the extent to which it
exports both its wines and its winemakers. The Australian wine industry
is the Earth’s 4th largest exporter of wine with approximately 750 million
liters a year to the global export market with only about 40% of
production consumed nationally. The wine industry is a noteworthy
contributor to the Australian economy through production, employment,
62
export, and tourism.
Wine is made in every state, with more than 60 designated wine regions
totaling roughly 617 square miles. However, Australia's wine localities
are mostly in the southern, colder parts of the nation, with vineyards
situated in South Australia, New South Wales, Victoria, Western
Australia, Tasmania, and Queensland. The wine districts in each of
these states produce different wine types and styles that make use of
the particular Terroir such as climatic differences, topography and soil
types. The principal varieties are predominantly Shiraz, Cabernet
Sauvignon, Chardonnay, Merlot, Semillon, Pinot noir, Riesling, and
Sauvignon blanc. Wines are often branded with the name of their grape
variety, which must constitute at least 85 percent of the wine.
Principal grape varieties are Shiraz, Cabernet Sauvignon, Merlot,

Chardonnay, Sauvignon blanc, Sémillon, and Riesling. The nation has
no native grapes, and Vitis vinifera varieties were brought in from Europe
and South Africa in the late 18th and at the beginning of the 19th
centuries. Australian viticulturists have created some types, for example,
Cienna and Tarrango.
63
ARGENTINA
Chile has dominated South American wine exports, but Argentina makes
almost five times as much wine and has been catching up fast on export
markets, especially in the US. Argentina continues to deliver their wine
production year after year resulting in the most significant growth rate of
8% of the top 5 wine producers in the world. Argentina relies on wine
exports.
The most significant wine regions of the country are located in the
provinces of Mendoza, San Juan, and La Rioja. Salta, Catamarca, Río
64
Negro and more lately Southern Buenos Aires are also wine producing
regions. The Mendoza province provides more than 60% of the
Argentine wine and is the home of an even higher percentage of the
overall exports. Due to the significant altitude and low moisture of the
leading wine producing areas, Argentine vineyards seldom face the
problems of insects, fungi and other grape diseases that affect vines in
other countries. Being disease and insect free permits cultivating with
little or no pesticides, enabling even organic wines to be effortlessly
produced.
There are numerous different varieties of grapes cultivated in Argentina,

reflecting the country's various immigrant groups. The French brought
Malbec, which makes most of Argentina's best-known wines. The
Italians transported vines that they called Bonarda, although Argentine
Bonarda appears to be the Douce noir of Savoie, also known as
Charbono in California. It has naught in common with the light fruity
wines made from Bonarda Piemontese in Piedmont. Torrontés is
alternative typically Argentine grape and is originated in the provinces of
La Rioja, San Juan, and Salta. It is an associate of the Malvasia group
that makes fragrant white wines. It has recently been grown in Spain.
Cabernet Sauvignon, Syrah, Chardonnay and other international
varieties are becoming more widely planted, but some types are
cultivated characteristically in specific areas.
65
CHILE
Chilean wine has a long history of a New World wine region, as it was
the 16th century when the Spanish conquistadors brought Viti's vinifera
vines with them as they colonized the area. In the mid-19th century,
French wine varieties such as Cabernet Sauvignon, Merlot, Carmenère,
and France were offered. In the 1980s, a renaissance began with the
introduction of stainless steel fermentation tanks and the use of oak
casks for aging. Wine exports proliferated as superior winemaking rose.
The total of wineries has grown from 12 in 1995 to over 70 in 2005.
66
A large number of French people immigrated to Chile during the late

20th century, and they were able to share their exquisite tastes and
experience with the native Chileans, expanding their knowledge of the
wine world. Chile is now the 5th biggest exporter of wines in the world
and the seventh largest producer. The environment has been described
as midway between that of California and France. The most common
grapes are Cabernet Sauvignon, Merlot, and Carmenère. So far Chile
has continued free of the phylloxera louse, which signifies that the
country's grapevines do not require to be grafted with phylloxera-
resistant rootstocks.
67
SPAIN
Spain is home to the most significant vineyard acreage in the world.
Despite this fact, Spain also has much lower wine yields than
neighboring France and Italy resulting in less total wine.
The country has a copious quantity of natural grape varieties. There are
over four hundred selections planted throughout Spain though eighty
percent of the country's wine output is from only 20 grapes. These
grapes include the reds Tempranillo, Garnacha, and Monastrell;
68
the whites Albariño from Galicia, Palomino, Airen, and Macabeo; and the
three cava grapes Parellada, Xarel·lo, and Macabeo.
Major Spanish wine regions include the Rioja and Ribera del Duero,
which are known for their Tempranillo production. The area is also
famous for the Valdepeñas, drunk by Unamuno and Hemingway. It also
has high-quality tempranillo at low prices and Jerez de la Frontera, is the
home-base of the strengthened wine Sherry. Rías Baixas in the
northwest district of Galicia that is known for its white wines made from
Albariño and Catalonia which comprises the Cava and still wine
producing regions of the Penedès as well the Priorat region.
69
GERMANY
Germany, famous for its white wine, mostly produces this wine in the
western part of Germany, along the river Rhine and its tributaries. They
are among the oldest plantations going back to the Roman era. White
wine accounts for almost two-thirds of the total production.
Among enthusiasts, Germany's reputation is mainly based on wines

made from the Riesling grape variety, which at its most elegant is used
for aromatic, fruity and elegant white wines that range from very crisp
70
and dry to well-balanced, sweet and of enormous aromatic

concentration. While primarily a white wine country, red wine production
surged in the 1990s and early 2000s, mainly powered by domestic
demand, and the proportion of the German vineyards devoted to the
cultivation of dark-skinned grape varieties has now stabilized at slightly
more than a third of the total surface. For the red wines, Spätburgunder,
the native name for Pinot noir, is in the lead.
71
SOUTH AFRICA
The South African wine has a past going back to 1659 with Constantia, a
vineyard close to Cape Town. Contact to international markets led to
new investment in the South African wine market. Production is
concentrated around Cape Town, with significant vineyard and
production centers at Paarl, Stellenbosch, and Worcester.
72
There are about 60 titles within the Wine of Origin (WO) system, which
was instigated in 1973 with an order of chosen production areas,
districts, and wards. WO wines must only comprise of grapes from the
particular source. "Single vineyard" wines should come from a defined
area of fewer than one-tenth of a square mile. An "Estate Wine" can
come from nearby farms if they are farmed together, and wine is created
on site. A ward is an zone with a distinctive soil type or climate and is
roughly equivalent to a European title.
A vast amount of winemaking in South Africa takes place in the Cape,

especially in the south-west corner near the coastal region. The
historical center of South African wine has been the location near the
Cape Peninsula and Cape Town. This region is still of prominence in the
industry is home to the largest wine districts of Constantia, Stellenbosch,
and Paarl. Today, wine is grown throughout the Western Cape and in
parts of the Northern Cape, KwaZulu-Natal and Eastern Cape regions.
The river sections beside the Breede Valley, Olifants and Orange Rivers
are amongst the warmest spaces and are often the location of bulk wine
production and distillation. The cooler climate regions east of Cape
Town along the Indian Ocean coast, such as Walker Bay and Elgin,
have seen vast expansion and development in recent years as
producers experiment with cool climate varietals and wine styles.
73
PORTUGAL
Portuguese wine is the consequence of customs initiated in the region
by ancient peoples, such as the Phoenicians, Carthaginians, Greeks,
and regularly the Romans. Portugal began to export its wines to Rome
throughout the Roman Empire. Modern exports grew with a commerce
to England after the Methuen Treaty in 1703. From this trade, a wide
category of wines began to be grown in Portugal. Moreover, in 1758,
one of the first wine-producing regions of the world, the Região
Demarcada do the Douro was made under the orientation of Marquis of
74
Pombal, in the Douro Valley. Portugal has two wine producing regions
protected by UNESCO as World Heritage: the Douro Valley Wine
Region (Douro Vinhateiro) and Pico Island Wine Region (Ilha do Pico
Vinhateiro). Portugal has a wide variety of local kinds, producing a vast
range of different wines with distinctive personality.
Portugal is known for Port wine, a high alcohol dessert wine from
northern Portugal made by blending several grape varieties. Major
Grapes Port grapes, Alvarinho.
It is valuable to know what the most predominant varieties of wine are in

each of the best-producing countries for two reasons: value and quality.
75
SUMMARY
76
With thousands of excellent wines from every corner of the globe to

choose from selecting the perfect wine for the right occasion is often
confusing. The process of determining the proper wine is enjoyable
when you understand how to find a good one. Our guide gave you the
tools you need to help you select the right wine for your taste and budget
by clarifying the process drinking exceptional wine is not difficult, but
discovering impressive wine does demand a greater understanding of
the basics. We created our guide to assist wine lovers in their endeavor
to taste and identify wine flavors, pair food, and wine, explore wine-
regions and learn tips for serving wine. This handbook was intended as
an introduction to understanding and enjoying wine.
Red or white? Cabernet of Merlot? Light or bold? Now you know

the answers. Now you can drink like an expert!
Wine is fun. It is complex, vibrant and meaningful.

It should be part of your life...
- Geoff Kruth, Master Sommelier
77
GLOSSARY
Aeration: this process of encouraging wine to absorb oxygen is also
called breathing.
Aftertaste: The taste that stays in the mouth after the wine is tasted, spit
or swallowed. The aftertaste or "finish" is the most critical factor in
judging a wine's character and quality. Great wines have rich, long,
complicated aftertastes.
Balance: a term for when the elements of wine – acids, sugars, tannins,
and alcohol – come together harmoniously.
Barrel: the oak container used for fermenting and aging wine
Body: a tactile sensation describing the weight and fullness of wine in

the mouth. Wine can be light, medium, or full-bodied.
Breathing: exposing wine to oxygen to improve its flavors (see

“aeration”)
Destemmer: are used first to crush wine grapes and then separate the
grapes from the stems.
78
Dry: a taste sensation often attributed to tannins and causing puckering

sensations in the mouth; the opposite of sweet
Sommelier: a sommelier is the wine server at a restaurant; the

restaurant’s resident wine expert
Tannins: are a significant part of red wines, but we can change the style
of the wine by changing winemaking practices.
Vinology: the scientific study of wines and winemaking. Also, the

website for the Wine School of Philadelphia.
Winery: is a structure or property that produces wine, or a business

concerned in the production of wine, such as a wine company.
79

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THE ULTIMATE WINE GUIDE

Our Wine Guide will take you all through

You will start experiencing the attraction of

Learning about wine is interesting because

This guide also offers pleasingly

Most of us would like to try a broader

Are you overwhelmed by selecting

CHAPTER 2: HOW TO RECOGNIZE A GOOD WINE

CHAPTER 3: HOW TO TASTE WINE LIKE AN EXPERT

CHAPTER 4: THE RIGHT GLASS FOR THE RIGHT WINE

CHAPTER 5: SERVING WINE

CHAPTER 6: WINE AND FOOD

CHAPTER 7: WINE REGIONS

A FEW BASIC CONCEPTS

Typically, wine is an alcoholic drink made with the fermented juice of

Wine is essential for cooking because it adds flavor and is used,

The Taste of Wine

Sweetness: Depending on what type of wine you savor, wine

Alcohol: A sip of alcohol is spicy, palate-coating and warms the back of

BASIC WINE TERMS YOU SHOULD KNOW

Sulfites: A natural by-product of the wine fermentation process.

Importer: the person or company responsible for bringing a foreign wine

Varietal: a varietal is a wine made predominantly from one single grape

Vintner: the wine producer or proprietor of a particular vineyard.

Aeration/breathing: Aeration is the practice of letting wine to breathe.

Case: in the United States, an example is a measurement of 12 bottles.

Tannins: the substance in wine that causes your mouth to pucker.

considered “dry,” although aging a wine high in tannins does soften it a

Oxidation/Oxidize: When wine is exposed to air for a long time,

HOW WINE IS MADE

sugariness of the grapes should be in perfect balance, but harvesting

Winemakers commonly check the developing red wine barrels at regular

RED, WHITE OR ROSE WINE

months in casks to allow the oak to assimilate and to develop extra

When it comes to grapes, color is usually only skin deep. However,

A common misconception is that rosé can also be made by mixing red

Great wine is neither costly nor old. So

Look at the Backside

CHOOSE WINE IN THE STORE

Think About What Wine You Want

Remember The Type Of Wines You Like

Talk to the Wine Seller

Try New Wines

wine is capable of providing.

HOW TO READ A WINE LIST

will leave you alone.

2. Decide if you want red or white. Think about in what kind of

HOW TO TASTE WINE

Smell: Time to pay attention. Identifying aromas beforehand makes

Swallow or Spit: Oh my. Have you ever rationalized swallowing

sampling 20 wines in a day, you might want to learn how to spit.

Think: Too many guides focus on the superficial nuances of wine

THE RIGHT GLASS FOR

THE DIFFERENCE PARTS OF A WINE GLASS

WHICH GLASSES TO CHOOSE

With a range of various wine glasses available, it can be dubious to

HOW TO CLEAN GLASSES

If there is just a bit of cork in your bottle

If there are several pieces of cork in the

If there is a significant piece of cork in the