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PAIRING WINE MADE SIMPLE...
match the weight of the wine with the weight of the food. think in terms of intensity of flavour, aroma
and texture. choose a wine with more acidity than the food.
think geographically-wines and cuisines that grew up to-gether tend to compliment each other.
use complimentary flavours-smokiness in a barrel aged wine will compliment
the flavours of smoked and grilled foods.
herbal flavours of sauvignon blanc work well with herb flavoured dishes
match the meatiness of red meats- the rarer the more tanins
sweets like sweet....
see word terms....meanings...
word terms...meanings
- aromatic...flowery, spicy or grapey
- beefy...term for reds meaning solid or chunky
- buttery...a smell especially in oak-aged chardonnay
- chewy...wine with alot of tannin and strong flavour
- tannin...cheek-drying,astringent phenolic compounds found mainly in reds derived from the skin, seeds & stems
- complex...depth of flavours & nuances, lots of different aromas & flavour characteristics
- crisp...has generous amounts of acidity,fresh, clean wine with a lighter style
- deep...full-flavoured reds & whites, often refers to wines not quite at thier peak
- dry...has no residual sugar or sense of sweetness
- residual sugar...the amt of unfermented sugar left in the wine after fermentation is complete, usually measured
grms/litre
- earthy...the smell of rich earth /minerals (hay,soil,mushroom) a positive character in many wines
- this list will be enlarged soon.
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