From Bordeaux to Varietals
Nothing goes together quite as well as wine and gourmet food. Whether you're eating gourmet at home or in a restaurant, wine goes fine with any entree.
Wines are classified into dry and sweet.
Dry wines cover the vast majority of wines. Dry wines are meant to be served with a gourmet meal. The dryness (some might say "bitterness") of wines is meant to enhance the flavor of foods and as they say, "cleanse the palate."
Sweet wines are not favored by wine connoisseurs. However, those who have not acquired a taste for dry wine may prefer these. People seeking a sweet wine might wish to look at German wines. Wines from the Rhine and Mosel valleys have an appealing flavor.
Wine is also classified broadly into four categories related to body and consistency.
- Reds are fuller-bodied and are served best at room temperature
- Whites are lighter and best served chilled
- Sparkling wines include champagnes
- Dessert wines, including sherry and port, are sweeter
Wondering what to serve with your gourmet meal? A simple rule of thumb is that red wine goes with red meats (steak, veal, lamb) and white wine goes with white meats (chicken, seafood).
Vintage is another aspect of wine. Vintage is the year or period in which a wine's grapes were harvested. The weather of the year they were grown greatly affects the quality of wine grapes.
Connoisseurs buy wine by the case. Once you know what you like, there is little harm in storing it. Though wines today are sold ready for consumption, fine wines still improve with age, at least for a few several years.
You can buy wines locally or you can use the internet to seek out exclusive wines, Wine of the Month Clubs or wine gift baskets.