Wine Facts

I am not a wine drinker, but for those who are, there are some interesting facts that you might wanna know that I've read about. Just sharing.

• The Basics. Make it easy onyourself ad just stick with the "big six". For reds, try cabernet sauvignon, merlot, and pinot noir: for whites, go with chardonnay, sauvignon blanc, and riesling.
• Perfect Pair - Though there are exceptions, keep it simple and couple reds with meat and whites with fish. Match the wine's color to the cooked protein's hue (i.e. a pale riesling with a chicken breast).
• Temperature - Always serve whites chilled and reds at, or slightly below, room temperature. 2 to 3 hours in the fridge brings a white to the right temperature, while 30 minutes will take reds to the low 60s.
• Protocol - When your waiter asks you to taste the wine before pouring for the table, do it. However, smelling a cork or commenting on the film that sticks to the glass will out you as a tool.

There you go...have a happy wine tasting! :)