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Entertaining with wine

 

A bit lost selecting the perfect bottle of wine? Fear not!

Let us try demystify it for you to make the Best choice.

Wine 101

Only one rule matters in the world of wine: Drink what you like.

A good wine is an ambassador to the flavors of the land it grows on. The oak barrels, the weather, and soil type all contribute to the unique flavors locked inside each and every grape. Knowing about those varieties helps you navigate the different types of wines and develop your own taste. 

Here are a few popular choices with their flavors and pairing options:

 

Flavors

Pairing

Merlot

A smooth flavorful wine with oak, cherries, and fresh flavors.

Merlot pairs with just about anything. Serve it with meats, casseroles and fresh Italian pasta. 

Cabernet Sauvignon

Full flavor alert! The “Cab” has nuances of vanilla, oak, cocoa and berries, finished off by a slight acidic bite.   

Like the Pinot Noir, the Cabernet pairs well with meats, like lamb, steaks or poultry. 

Pinot Noir

This rich and dark wine is reminiscent of berries and warm spices.

Think red! From game meats to tuna steaks, it is the perfect complement to any meaty meal.

 White Wines

Chardonnay

Oak, apple and lemon flavors give this wine it’s distinctive freshness.

Chardonnays are easy wines to pair with almost any chicken, fish and or shellfish dish.

Sauvignon Blanc

An earthy, dry wine with hints of berries.

As a very acidic wine, it helps cut through rich creamy dishes, or elevate acidic tomato or lemon-based dishes. It’s fresh flavor usually gets lost if it is drunk later than a year after it’s bottling.

Pinot Grigio

Depending on the region, these wines range from honey-like flavors, to crisp and dry in taste.

Dry whites pair well with light French dishes, like foie gras, savory tarts and fish dishes.

Martha Stewart 

Serving and drinking

Wine is very much alive, and you will never taste the same glass twice! Allowing your wine “breathe” in a decanter allows its potential to develop into a more mature version of itself. Younger wines, no older than 5 years, tend to need more time to decant than their mature counterparts.

 Open Crystal developer

Open Crystal developer

Carafe Lignes ambiance

Carafe Lignes ambiance

Carafe Long Lady

Carafe Long Lady Champagne

Temperature is another big factor! Red wines becomes too acidic when heated, or dulled when served too cold – 55 degrees is ideal. Whites, on the other hand are optimally served cold in smaller chilled glasses.  A wine cooler would make it easy, but chilling your wine in the refrigerator 1-2 hours before serving using a wine thermometer would just do the job.

Wine bottle stopper

Wine bottle stopper

Wine coasters

Wine coasters

Wine thermometer

Wine thermometer

Have your wine coasters and cheese platters ready to welcome your guests !

Wine tasting party

Wine tasting party

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