Wine Serving Basics

 

When it comes to drinking wine, many people are confused. We hear the experts speaking about swirling, breathing, the nose, hints of chocolate and appricots – but what does all of this mean?

Living in the Niagara Wine Region, my husband and I have had many lessons on how to enjoy wine. Believe me, before moving here, we thought that if you spent enough money, the wine had to be good, so pop that cork, pour, and bottoms up was our philosophy. Red for meats, white for chicken and fish – what more did we need to know?

Well, quite a bit actually. Primarily, what is most important, aside from the wine itself, is how you drink it.

Decanting and allowing the wine to breathe is essential, as is using the correct glassware – but more on this in another blog.

First, you must choose your wine for the food you will be serving. A successful pairing of wine and food will result in an alchemical reaction upon your taste buds. Once you’ve experienced this, there’s no going back. Below is a quick list to help you make your wine and food pairing successful.

LIGHTER WINES

Sauvignon Blanc

(So – vee – gnah – blanh) This is a fresh, light-bodied white wine that goes well with light vegetarian dishes and pasta, chicken or fish.

Riesling (Dry)

(Reez – ling) Also popular, this crisp, refreshing and slightly fruity white wine is perfect just for sipping or you can enjoy it with a light cheese platter, chicken, or sea foods.

Chardonnay (Unoaked)

(Shar – don – ay) This easy-drinking wine is one of the most popular. Its crisp and fruity character is very refreshing and works well with lighter cheese and veggie platters, summer pastas, and grilled chicken.

FULLER-BODIED WINES

Chardonnay (Oaked)

(shar – don – ay) This flavourful white wine has taken on some of its characteristics of the oak barrels it has been aged in. It works extremely well with cream sauces, meat dishes, and softer cheeses.

Gewürztraminer

(gah – vurts – trah- meener) The white wine is perfect for menus that contain some spicy heat such as curries or Asian dishes.

Riesling (semi-dry)

(Reez – ling) The semi-dry white wine has a bit more sweetness than the Riesling mentioned above, making an ideal choice for spicier dishes.

Gamay Noir

(Gam – ay – nwahr) This is a light bodied, dry, and fruity red wine. Serve it with with cheese, pasta, and chicken.

Pinot Noir

(Pea – no – Nwahr) This is a medium bodied, smooth red wine that will enhance red meat dishes and hard cheeses.

Baco Noir

(Bocko – Nwahr) This intense red wine has wonderful smoky, and plum flavours working well with beef and lamb dishes, heavier pastas, and curries.

FULLEST BODIED WINES

Cabernet Sauvignon

(Ca – burn – ay – So – vee – gnah) This is a richly-flavoured red wine that will take your meat dishes to another level. It is also a wonderful match for hard cheeses.

Merlot

(Mair – lo) This is a very smooth, easy-drinking red wine that also goes well with red meats, flavourful tomato pastas, as well as hard cheeses.

Gewürztraminer

(Gah – vurts – trah- meener) The white wine is perfect for menus that contain some spicy heat such as curries or Asian dishes.

Riesling (semi-dry)

(Reez – ling) The semi-dry white wine has a bit more sweetness than the Riesling mentioned above, making an ideal choice for spicier dishes.

Gamay Noir

(Gam – ay – nwahr) This is a light bodied, dry, and fruity red wine. Serve it with with cheese, pasta, and chicken.

Pinot Noir

(Pea – no – Nwahr) This is a medium bodied, smooth red wine that will enhance red meat dishes and hard cheeses.

Baco Noir

(Bocko – Nwahr) This intense red wine has wonderful smoky, and plum flavours working well with beef and lamb dishes, heavier pastas, and curries.

FULLEST BODIED WINES

Cabernet Sauvignon

(Ca – burn – ay – So – vee – gnah) This is a richly-flavoured red wine that will take your meat dishes to another level. It is also a wonderful match for hard cheeses.

Merlot

(Mair – lo) This is a very smooth, easy-drinking red wine that also goes well with red meats, flavourful tomato pastas, as well as hard cheeses.

DESSERT WINES

Late Harvest Wines

These sweet wines are lighter-bodied than Icewines and are wonderful for sipping, or enjoying with a dessert of seasonal fresh fruit. Serve lightly chilled

Ice Wine

This is an aromatic, extremely sweet and silky smooth dessert wine that have been created from grapes that have been frozen on the vine. Only a small quantity is required. It can be served as the dessert, or matched to less sweet desserts or an after dinner cheese platter. Serve chilled.

Salut!

Sandy King

www.sandyking.ca

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