Your Guide to Proper Wine Selection
You stand in front of the wine aisle, gazing at the plethora of wine selections. Your eyes slowly glaze over. You thought you wanted a white, but then didn’t you hear somewhere that a Pinot Noir could also go with chicken? Or was that pork? Shoot!
- Know what you’re eating. The first step in picking wine is to know what’s cooking. There are exceptions (aren’t there always?) but a good rule-of-thumb is to select whites to accompany fish and chicken and reds for red meat, pork, or Italian food with red sauce.
- Choose a region. You don’t have to be a sommelier to know a little something about regions. Wine Spectator simplifies it for us: The climates of New World wine regions (U.S., Australia, New Zealand,South America) are often warmer, which tends to result in riper, more alcoholic, full-bodied and fruit-centered wines. These wines are often made in a more highly extracted and oak-influenced style. Old World regions (France, Italy, and other European countries) produce wines that tend to be lighter-bodied, exhibiting more herb, earth, mineral and floral components.
- Get to know varietals. All whites (or reds) are not created equal. Each varietal has its own flavor profile, known to compliment specific foods/dishes. This list from AskMen.com is a quick cheat sheet. A great way to learn – sample!
Tasting wines, and sampling pairings, is the best way to learn about picking wine. The Steamboat Wine Festival is just the place to boost your wine IQ. We look forward to seeing you there.