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Basics Of Wine From A Sommelier

by Evans Nthiwa 29 days ago in wine
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Selecting Wines To Fit A Customer’s Tastes And Budget is what a Sommelier does.

A Sommelier is fully aware that the sheer number of wine kinds that are available may be completely daunting to a wine novice. How do you tell what’s what among the thousands of wines available today? And what criteria should you use to pick a nice wine to drink for the first time? To help you feel more at ease the next time you’re in the wine aisle, we’re going to provide you with a brief overview of the many varieties of wines in this post.

Let’s define wine first.

The fermented juice of a wine grape is, in essence, what makes wine. A wine grape is very different from a grape you might find in a grocery store; it is tiny, sweet, has thick skin, and has several seeds. White grapes, which are actually green in colour, and black grapes are the two varieties of grapes used to make wine (which are actually red-coloured). There are thousands of different wine varietals and mixes made from the hundreds of varieties of grapes needed to manufacture various types of wines.

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The wine location, tannins, sweetness, acidity, body, and flavours are just a few other elements that affect a wine’s personality, but we won’t dive into the intricacies of those now. Instead, let’s keep it straightforward and examine the six primary categories of wines:

1. Red Wines

Black grapes are used to make red wines, which are then fermented with grape skins, seeds, and stems to give the wine its distinctive red colour. Red wine has a lot of tannins, which leave your tongue feeling dry and harsh after drinking it.

Beginner Picks: Merlot, Pinot Noir, Pinot Noir, Zinfandel, Chianti, and Beaujolais are some examples of the wine.

Food Combinations: Red wine goes well with heavy meat meals like BBQ ribs, burgers and steak, pasta, and pizza.

Sommelier Tip: Red wines should ideally be sipped at or just below room temperature. This is due to the fact that red wine’s tannins become harsh when chilled. Good to Know: The more tannins a wine has, the darker or younger it is. Choose an older wine; it will be less dry and harsh in flavour.

2. White Wines

Both white and black grapes are used to make white wines. White wine is not fermented with grape skins, whereas red wine is. Instead, the skins are removed, leaving only the crystal-clear grape juice. Few tannins exist in white wine; instead, it is its acidic character that defines its crisp, fresh, and tart flavours.

Chardonnay, Sauvignon Blanc, Pinot Grigio, and Riesling are good starter wines.

Food pairings: Lighter fare like chicken, fish, and other shellfish, curries, tacos, cheese, salad, popcorn, and chips pair best with white wine.

Sommelier Tip: White wine should be chilled before serving to enhance flavour.

3. Rosé Wines

Rosé is a wine distinguished by its pink or blush hue. Black grape juice ferments with the skins for only a little length of time — from a few hours to a few days — until the juice takes on this lovely colour. It has fewer tannins than white wine, however, some rosés are dry. Because of its light, sweet flavour, rosé is a popular crowd-pleaser, especially at summertime parties. It also makes a fantastic beginning wine.

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Food Pairings: Rosé pairs well with light fare and snacks, including cheese, fruit, chips & salsa, poultry, fish, and other seafood.

Sommelier Tip: Good to Know, It’s a popular fallacy that red and white wines are combined to create rosé, however, this practice is strictly forbidden in the wine industry!

Wines That Fizz

Since sparkling wines are carbonated, they are sometimes known as “bubbly” wines. Black and white grapes are used to make sparkling wines, and carbon dioxide is a byproduct of fermentation that occurs naturally. The most popular sparkling wine is champagne, which is frequently served at special occasions like weddings and New Year’s.

Champagne and Prosecco are good choices for appetizers. Light fare includes salad, fresh fruit, soft cheeses, seafood, especially smoked salmon and shrimp, and popcorn.

Ever ponder why champagne is always served in tall, lean glasses? Here’s a Sommelier pro tip. It’s because these glasses keep sparkling wine’s temperature and bubble intact.

Know This: Sparkling wines are named after the area in which they are produced, like the French province of Champagne.

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5. Wines for dessert

Dessert wines are exceptionally sweet wines that are typically drunk with (and occasionally in place of) dessert after a meal. Beginner Picks Moscato with Icewine Soft cheeses, cake, vanilla pudding, biscotti, chocolate, and crème brûlée are some food pairings.

Important Information: Since dessert wines can be any sweet wine, our following category, enhanced wines, is occasionally used.

Beginning Selections: Port, Sherry, Madeira, and Marsala Food pairings: Desserts, chocolate, cheese, almonds, and other baked delicacies like tarts. Know This: Fortified wines contain more alcohol than other types of wines.

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Disclosure: Some of the links in this article may be affiliate links, which can provide compensation to me at no cost to you if you decide to purchase any of the wines outlined on the other site. This is a wine platform I’ve personally used and stand behind.

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About the author

Evans Nthiwa

We constantly update and review digital products that guide and provide solutions for a majority of freelancers and online businesses. https://evansnthiwa.com/

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