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Tips and Terminology for Wine Lovers




Wine MOXY for beginners...


by WTCB guest writer

I started enjoying wine just a few short years ago and have come to appreciate the different varieties from the various regions around the world.  In this column we will attempt to educate as well as share some of our discoveries of good wines.

Basics

The right temperature...

  • Whites & blushes (55-60 degrees F)
  • Reds (62 to 67, degrees, at room temperature)
  • Sparkling wines (45 degrees F)

Wines age best stored horizontally at a cool temperature.  Decanting older and more expensive reds is recommended before serving.  Chill whites, blushes and sparkling wines for at least a couple of hours before serving.  When serving several wines, remember; white before red, light before heavy, dry before sweet, simple before complex.

Terminology

Aroma/ bouquet- Aroma is the fruity scent in a young wine, whereas bouquet is the complex scent of older wines.

Body- the substance of a wine in your mouth (light, full or medium)

Crisp/ soft- crispness referes to the sharp taste of a wine, whereas a soft wine is smooth.

Dry/sweet- a dry wine contains little sugar and thus is not sweet.

Fruity- having ripe flavors of fruit.

Oaky- characteristic style of oak barrel aging.

Tannin- a natural preservative found in grape skins,  stems and seeds, which in high levels make your mouth pucker.

Whites with...
Light-bodied and sweet- abundant fruit- Summer casual picnics and appetizers.

Light and fruity- crisp, delicate, no oak- Simple seafoods and salads.

Medium-bodied- mild and fruity, smooth- Seafood and chicken dishes.

Full-bodied- rich, luscious, oak accents- Shellfish, pork, chicken and creamy seafood.

Sparkling- light and crisp- Appetizers, spicy foods and desserts.

Blushes with...
Light-bodied and sweet- abundant fruit- Summer casual picnics and appetizers.

Reds with...
Light-bodied and sweet- abundant fruit- Summer casual picnics and appetizers

Light and fruity- crisp, fruity, floral, no oak- Pasta, sandwiches, fish and chicken.

Medium-bodied- fruity, smooth and mild- Pizza, grilled meats and vegetables.

Full-bodied- dry, powerful, flavorful and intense- Red meats, aged cheeses, and braised dishes.

Sweet, full-bodied dessert wine- lusciously rich and concentrated fruits- Cheeses and desserts.

Stay tuned for some recommended wines.........

Cheers!



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