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Wine Selections Suggestions
Selecting the right wine for the right occasion can
sometimes be a seemingly awkward or difficult task for
the beginning wine enthusiast. We would therefore like
to present you with a few suggestions which may provide
a little more confidence and enjoyment when choosing
and serving your wines.
When selecting wines, keep an open mind and do not be
afraid to be adventurous. Do not view the subject of wine
so seriously it discourages you from learning and
discovering for fear of embarrassment if something is
incorrect. Wine is best viewed as a hobby and enjoyed.
When assembling your collection, try not to become
obsessed with “Vintages.” Although a chart can be a
useful tool, generalizations about a specific year have led
more than one collector to disappointment. In many
instances an “Off Year” will provide a better value and
more drinking enjoyment.
The primary guideline to the subject of wine is your own
palate. Do not be afraid to make mistakes. Experiment,
discover, but most of all, enjoy yourself and your new
U-Line product.
Suggestions for Matching Food and
Wine
Although there are no hard fast rules for matching wine
to food, observe some guidelines. Delicate dishes should
be accompanied by lighter more delicate wines. Full-
flavored foods should be matched with fuller-bodied
wines.
As a general rule, one should aim to ascend in flavor and
quality of wines served.
Table 1
Any step back in quality will be noticed. If a fine wine is
tasted prior to a lesser wine, many of the fine wine’s
subtle qualities may be missed.
Common Food and Wine Matches
Table 2
6 Wine Guide
Serve a: Before a:
DRY wine SWEET wine
WHITE wine RED wine
YOUNG wine OLD wine
LIGHT-BODIED wine FULL-BODIED wine
Foods Wines
Fish, Shell Fish, Crab, Oysters Dry White Wines, Light
Sparkling or Extra Dry
Champagne
Beef, Venison Full-Bodied Red Wines
Pork, Veal, Lamb and Poultry Light-Bodied Red Wines
Fruit Sweet White and Sparkling
Wines
ULIN_016357_30172.fm Page 11 Friday, February 2, 2007 11:45 AM