New World wines are those wines produced outside the traditional wine-growing areas of Europe, in particular from Argentina, Australia, Canada, Chile, Mexico, New Zealand, South Africa and the United States.

History

Each of these countries have separate wine-growing heritages that go back centuries, but there are some common themes. As in 'the old country', the Church often initiated imports of wine and then promoted local viticulture to provide wine for ritual purposes.

Where immigrants came from wine-growing areas, they brought their grapevines and winemaking traditions with them. British colonists on the other hand tried to replicate the styles that they were used to importing, and sold them under the familiar, semi-generic, names. So for instance both Australia and the USA made wines sold as 'port' or 'Burgundy' that were often made from Syrah or other Rhone varieties, whilst 'Chablis' and 'hock' might be made from Welschriesling or Chenin Blanc. Since much of the wine imported into the colonies was fortified to preserve it during the sea voyage, the local markets expected their domestic wine to be similar in style, and with a few notable exceptions, many early wines in the New World were fortified.

The New World imported wine from the early days of European colonisation, particularly for religious purposes. Perhaps the first significant example of the trade going the other way was Constantia from South Africa, which by the eighteenth century had become a firm favourite among European royalty. The first wine was exported from Australia in 1822, and pre-phylloxera Australian wines won plaudits in the 1870s and 1880s, with one compared to Château Margaux at the 1878 Paris Exhibition, and Bebeah winning a Gold medal at the 1882 Bordeaux International Exhibition.

But it's fair to say that Constantia aside, New World grapes and wines remained an essentially local affair until the late nineteenth century. In 1863, the phylloxera root aphid arrived in France from North America and devastated the local Vitis vinifera vines. This epidemic forced viticulturists in the Old World to look for answers in the home of the pest, stimulating a huge amount of research and exchange of ideas between vine growers and winemakers worldwide. At first it was hoped that the solution lay in hybrids between Vitis vinifera and the New World vines that the aphid normally fed on, but in general hybrids had neither the wine quality of the vinifera parent nor the resistance of the New World species. So vast numbers of Old World vines were grafted onto rootstocks of New World species. Phylloxera forced other changes that would later differentiate Old World and New World wines - the replanting led to traditional field blends of different vines being replaced by monocultures, with blending happening in the winery rather than in the vineyard. Also, some traditional varieties largely disappeared from Europe that remained important in the New World, such as the Corbeau (Bonarda) of Argentina and Zinfandel of California.

The growth of air travel after the Second World War promoted more awareness of wine styles and winemaking in other parts of the world. Pioneers such as Max Schubert tried to make the best table wine possible, using the best grapes he could find regardless of where they came from, the antithesis of the Old World passion for terroir. The result of Schubert's obsession was Penfolds Grange Hermitage, a blend of Shiraz and Cabernet Sauvignon grapes from around South Australia first made in 1951. The success of Grange in competitions through the 1960s signalled that the New World had a genuinely world class wine for the first time since Constantia. Len Evans, "the godfather of the Australian wine industry", encouraged other Australian winemakers to switch from fortified wines to table wines, founding the Australian Wine Bureau in 1965, compiling the first major encyclopedia of Australian wine in 1973, and eventually getting into the winemaking business himself.

As in other fields, the 1960s were a time of revolution in wine - but with wine it takes 10 years to see the results. Other pioneers had been working in California, and achieved a breakthrough of their own in the Paris Wine Tasting of 1976, which saw a French jury judge a Californian wine ahead of French ones in both red and white wine categories. This competition was important in giving confidence to New World producers, particularly in North America, but also reflected some of the archaic practices of French winemaking that that had already been challenged elsewhere in Europe. Italy's Super Tuscans were leading the revolution and could almost be regarded as the first European "New World wines"; around the same time, the Wine Olympics saw French wine lose to Grange and to Torres' Gran Coronas from Spain, and Château Musar from Lebanon broke through at the Bristol Wine Fair of 1979.

It is interesting to compare what happened next in the different countries. North American producers concentrated on developing their large domestic market. Australia was obliged to concentrate on exports, and achieved extraordinary success in that regard in the 1990s, with Penfolds playing a major part using the experience and techniques introduced by Schubert to produce more affordable wines. Australians had international influence in another way. Since the winemaking season in the Southern Hemisphere is six months before that in the North, Antipodeans could 'moonlight' during their quiet season by supervising wines made in the Old World. Such 'flying winemakers' have been very influential in disseminating New World styles and techniques among Old World wineries, particularly in the 'new New World' of southern France and Eastern Europe.

Characteristics of New World Wines

Style

Since New World vineyards are generally in hotter climates than those of Northern Europe - in fact some major New World regions are irrigated desert - New World grapes tend to be riper. Thus New World wines tend to be correspondingly more alcoholic and full-bodied. Critics such as Robert M. Parker, Jr. have influenced New World producers and consumers towards a fruitier style, with more use of new oak. However in recent years there has been a reaction against some of the very oaky, alcoholic styles that typified late 1980s Australian Chardonnays for example, as cooler vineyards have been identified and winemakers have become more sophisticated and more restrained.

Varietal labeling

Traditionally New World wine used names of well-known European regions, such as Burgundy, Champagne. Sherry, Port, and Hock. This gave consumers a general idea of how the wine might taste. This changed as winemakers developed the confidence to develop their own styles of wine such as Grange. Europeans producers objected to the use of their regional names, and writers such as Frank Schoonmaker in the US encouraged the use of varietal names as used on Alsace wine. One reason was that unlike Europe, there was no history of particular localities being associated with particular styles of wine, and winemakers might buy in grapes from many sources. Indeed wines such as Grange specifically ignored the origin of the grapes in order to achieve a more consistent style. So led by winemakers such as Robert Mondavi, varietal labelling became common during the 1960s and 1970s, and has since spread to most of Eastern Europe and much of Western Europe.

Subsequently New World winemakers have 'rediscovered' the art of blending wines, with blends such as Shiraz/Cabernet Sauvignon, Semillon/Sauvignon Blanc and the Rhone combination of Grenache, Shiraz and Mourvedre ("GSM") all becoming more common. And as New World viticulturists have better understood the soils and climates of their vineyards, terroir has come to the New World, with the 'terra rossa' of Coonawarra known for its Cabernet Sauvignons, and the Eden Valley and Clare Valley and Chile's Bío-Bío Valley for Riesling.

Argentina

Argentina is the worlds fifth biggest wine producers though it has traditionally had a high domestic consumption (in 2006, Argentines averaged over 40 litres per capita in one year). It has a long tradition of winemaking under the Spanish, going back to 1557, but the industry has been influenced by more recent immigrants, notably Italians and also Germans. Exports increased during the mid-1990s following the success of their neighbours in Chile, and accelerated after the economic crisis of 2002.

The long history of viticulture in Argentina has brought forth the evolution of many local varieties, but perhaps the most typically Argentine grape is the Torrontés, which makes an aromatic white wine. However, Argentines love red wine to go with their famous steaks. Malbec has proven to be the most successful variety in export markets, with Barbera and "Bonarda" (now known to be Corbeau, a minor variety from Savoie) being blended into more affordable wines.

The Mendoza Province, which is Argentina's main producer, has also gained recognition from the wine tourism business due to important investments in new wineries and hotel accommodations. Other producing areas include San Juan, Salta, La Rioja, Catamarca, Rio Negro and the Buenos Aires wine region.

Australia

Vine cuttings from South Africa were brought on the First Fleet (1788), and though the settlers took a while to get to grips with the new conditions, wine exports began in 1822. As mentioned above, by the 1880s Australian wines were winning prizes in Europe, but then phylloxera struck and the industry subsided into producing fortified wines for the domestic market. Grange and others led the revival of interest in table wines, which culminated in 2000, when Australia sold more wine to the United Kingdom than did France.

While early Australian wines, their Chardonnays in particular, were criticised for being over-oaked and over-ripe, Australian winemaking is now some of the most sophisticated in the world, with vineyards increasingly planted in cooler climates, such as Pinot Noir in Tasmania, and unoaked wines becoming popular. Several regional specialities have emerged, notably Shiraz in the Barossa Valley, Cabernet Sauvignon in Coonawarra, Riesling in the Eden Valley and Clare Valley, and Hunter Valley Sémillon. Rutherglen Muscats are perhaps the finest fortified wines of the New World.

Canada

Canada followed a similar path to the eastern United States - early attempts to grow Vitis vinifera failed, leading to a significant export industry based on Vitis labrusca and Vitis riparia, fortified to disguise the 'foxy' aromas. The country had its own version of Prohibition until 1927, and after it ended red tape inhibited the industry until 1974. In the following years improved viticulture and grape varieties allowed a substantial expansion of the industry in the 1990s, centred around the parts of Southern Ontario warmed by the Great Lakes, and in the Okanagan Valley of southern British Columbia. While there has been some progress with red wines from the Bordeaux varieties and Pinot Noir, Canada's most successful wines are ice wines made from grapes such as Riesling, Vidal, and even Cabernet Franc.

Chile

As in Argentina, Chilean viticulture dates back to the Conquistadores. The Bordeaux varieties arrived in the mid-1800s, although for a long time many of the vines thought to be Merlot were in fact Carmenère, and the latter has become something of a signature grape. It is the tenth biggest producer of wine in the world; traditionally quantity was favoured over quality, and red tape discouraged improvement. Under the Pinochet reforms of the 1980s, investments were made in wineries and vineyards, and exports began in earnest in the mid-1990s^. Traditionally Chilean vineyards were in semi-arid areas irrigated by water from the Andes, but there has been increasing interest in cooler areas such as the Lleyda Valley (becoming known for its Pinot Noir) and the Bío-Bío Valley, which suits Riesling and Gewurztraminer.

Chile is notable for being one of the few vine-growing regions to be free of phylloxera.

Mexico

Mexico is the oldest wine-making region in the Americas.

In 1549, Spanish explorers and settlers came across a fertile valley in the present-day state of Coahuila where they encountered native vines and founded the Mission of Santa María de las Parras or "Holy Mary of the Vines". In 1597, the Hacienda de San Lorenzo was established by the Spanish settler Don Lorenzo García, where he founded, along with other Spanish missionaries, Casa Madero - the oldest winery house in the Americas.

Many of the vines from Parras de la Fuente, Coahuila and other places in Mexico were the first to be exported and cultivated in what is now California, as well as other provinces in Northern New Spain and other Spanish colonies in South America. In 1699, the King of Spain- alarmed by competition from the New World- prohibited wine production in New Spain, with the exception of wines for the church. The prohibition lasted until the Mexico's independence from Spain in 1810.

Several Mexican wines which have achieved important international recognitions and received medals for their outstanding quality, such as Santo Tomás, Monte Xanic, L.A. Cetto, Chateau Camou and Vinos Casa de Piedra. In 2008, Mexican Wines won top places in the "Decanter World Wine Awards", the "San Francisco International", "Mundus Vini Deutschland Neustadt", and the "International Wine and Spirit Competition".

New Zealand

New Zealand viticulture was started in a small way by Croatian immigrants at the end of the 19th century, but it was not until the 1970s that it really got going. Several factors came together at that time - Britain's entry into the European Economic Community in 1973 ended favourable terms of agricultural trade, whilst New Zealanders themselves developed a taste for wine as local drinking laws changed and cheap air travel exposed them to different cultures.

Various grapes were tried in the early years, but it was in the 1980s that New Zealand developed the pungent style of Sauvignon Blanc that became her trademark. Since then the Burgundy grapes of Chardonnay and Pinot Noir have been developed in cooler, more southerly vineyards, with considerable success. More recently there has been a fad for the 'aromatic' white varieties such as Gewurztraminer and Riesling, with even Auslese styles being attempted.

South Africa

Wine was first produced in South Africa by the founder of Cape Town in 1659, and by the late eighteenth century Constantia, made from Muscat de Frontignan (Muscat Blanc à Petits Grains), was popular among European royalty. However the vineyards were decimated by phylloxera and the KWV cooperative that ran most of the industry under apartheid gave little encouragement to produce quality wine. The end of apartheid sparked a wave of investment and innovation in the vineyards of the Cape, although there remains large areas of undistinguished grape varieties such as Colombard. Stellenbosch and Paarl can produce world-class wines from the Bordeaux varieties, Shiraz and also from Pinotage, a variety bred locally from Pinot Noir and Cinsaut. South Africa is also the second home of Chenin Blanc, known as Steen; Muscat Blanc à Petits Grains is known locally as red and white Muscadel, and is once again being used to make Constantia.

United States

Although wine is made throughout the United States, 90% of it comes from California. Most of the rest is split between Washington state and New York state, followed by Oregon. California's earliest grape vines were imported from New Spain, or Mexico, which in turn were brought by Spanish explorers and settlers. North America has several native species of Vitis, from which wine has been made for a long time in the east of the country, although the 'foxy' aromas of wines produced from these species are not to everyone's taste. The Catawba variety led the way for winemaking from native species, first in Ohio and later in the Finger Lakes area of New York state. California followed a similar path to Latin American countries, with Spanish missionaries starting the first vineyard of vinifera vines in 1769, and later immigrants from Bordeaux and Italy bringing their native grapes with them. Soon a thriving industry developed, particularly in the Napa Valley, which was stopped in its tracks by phylloxera and, uniquely, Prohibition (1920-1933).

One interesting consequence of Prohibition was that vineyards were replanted with lower quality grapes such as Alicante Bouschet that could survive transportation to home winemakers, and this tradition of home winemaking changed taste preferences from a dry style before Prohibition to a much sweeter style. In general Prohibition had a devastating effect on commercial winemaking in the country, which only started to recover in the late 1960s and 1970s under pioneers such as Robert Mondavi and the world-class viticultural scientists at the University of California, Davis. The latter institution has played a leading role in the recovery of wine in the United States, in particular identifying just what vines were actually planted (notably California's signature grape, the robust red Zinfandel, which was found to be Croatia's Crljenak Kaštelanski), and encouraging the use of better clones of the traditional European varieties. In the 1970s, geographical appellations were designated as American Viticultural Areas.

In the years after Prohibition, the domestic market demanded cheap 'jug wines' and sweet fortified wines. These tastes led to local styles such as White Zinfandel (a sweet rosé) and "bum wines". Interest in traditional European varieties increased after Mondavi reinvented Sauvignon Blanc in a dry, heavily oaked style called Fumé Blanc, leading to the innovations that triumphed so spectacularly in Paris in 1976. While California is known for its Cabernet Sauvignon, Zinfandel and Chardonnay in particular, it produces such a massive amount of wine that just about every grape variety ends up being grown there to a greater or lesser extent. For instance, the "Rhone Rangers" have raised awareness of the Rhone varieties, notably Viognier, and there has been speculation that climate change will force California to look further south in Europe for grape varieties. The Northwest states of Oregon and Washington are known for their Pinot Noirs, while New York state continues to produce wine mostly from Vitis labrusca varieties and hybrids.

Press Release:

WINE2U.com.hk offers an easy and convenient way to buy fine wines on-line, delivered direct to you. Our range of specially chosen, award winning, premium wines sourced from the New World wine producing regions are renowned for their quality, taste profile and excellent pairing with all types of cuisines.  We have wines to suit all occasions but most specifically WINE2U.com.hk recognizes the natural “partnership” between your favorite wine and the enjoyment of your favorite sport, beit as a spectator or player. It is because of this love of both wine and sport that WINE2U.com.hk is the proud official wine sponsors to the inaugural World Corporate Golf Challenge Hong Kong and recently to the Hong Kong Cricket Sixes.

 WINE2U.com.hk is proud to present the exclusive range of David Frost’s wines at this prestigious event, thereby pairing the game of golf and one of the world’s top golfers and his wines.

 Quote from Ruth Sellers:

“We have wines to suit all occasions but most specifically WINE2U.com.hk recognizes the natural “partnership” between your favorite wine and the enjoyment of your favorite sport, beit as a spectator or player.  And thus we are very proud to present exclusively to the World Corporate Golf Challenge the range of David Frost wines, a natural connection between the game of golf, business and fine wines.”

The David Frost Story

David Frost, played in his 21st (!) British Open at the Royal Birkdale Golf Club, Liverpool, UK in July 2008. And, apart from making the cut and finishing the tournament in horrid weather conditions, it was a very memorable occasion with his son, Sean caddying for him. For most of the remainder of 2008 and up to September 2009, David will be playing mostly in European Tournaments. In September 2009 he will be joining the Senior Ranks – a new era!

David has been playing golf since high school and grew up on a farm in the Cape Winelands. During the summer months he would help with harvest and with the pocket money he earned would buy golf clubs and balls.

So, while winning over 22 tournaments worldwide and recording the PGA Tour’s lowest putting total, David’s passion for wine was never far from his heart. In 1994 he decided to turn his love for wine into a business venture. He purchased a 130ha farm (St Clement) in the Voor Paardeberg wine ward, Paarl and with the assistance of Napa winemaker, Jason Fisher, produced his first 3000 cases in 1997. The rest is history ...

With 24ha planted to classic French red varieties – Cabernet Sauvignon; Merlot; Cabernet Franc; Petit Verdot; Malbec and Shiraz. These vines have been selectively sited on warm, sun-drenched and breezy slopes to produce full-bodied, fruit-driven wines. The David Frost range comprises a 2002 Cabernet Sauvignon, 2002 Merlot, 2003 Par Excellence (Bordeaux blend) and limited release 2003 Million Dollar Blend (blend of Cabernet Sauvignon and Merlot) – a wine made to commemorate his three time win of the Million Dollar Trophy.

Unlike many athletes or celebrities who lend their name to a brand, David Frost has a true passion and respect for wine and the process of producing world class wines. And although he is out of the country for long periods – he remains a very hands-on and involved wine farmer.

The Jarred Crouch Story

Coming to you soon! Watch this space for the exclusive launch of Jarred Crouch’s new wine range “Brother’s Parade” – these wines are produced from grapes sourced from the famous Adelaide Hills region in South Australia.

And as Jarred’s is a sporting AFL legend, we anticipate a definite winning range of wines!

South African Wine

In keeping with the spirit of renewal in the South African wine industry, in recent years over 40% of the vineyards have been replanted as the industry has realigned its product to compete globally, moving from volume production to noble cultivars and quality wines. South African vineyards have been dominated by white grape varieties but the trend now is towards a more market-driven balance between white and red.

Noble varieties which have been cultivated increasingly in the past few years include Sauvignon Blanc and Chardonnay, which produce top-class white wines, and Cabernet Sauvignon, Shiraz and Pinot Noir. A significant proportion of our red wine vineyards are currently very young - 52% are under 10 years old.

Some of our oldest grape varieties (also called cultivars) date back to ancient times and were developed from wild vines. The original wild vine belongs to the genus Vitis and it is generally accepted that it was cultivated for the first time in Asia Minor, south of the Caspian and Black seas. All the wine grape varieties cultivated in South Africa, which were originally imported from Europe, belong to the species Vitis vinifera. Unfortunately the roots of European vines are susceptible to an insect disease called phylloxera and, in order to avoid it, they are often grafted onto American rootstock which is largely resistant to the insect.

A vine yields its first crop after three years and is fully productive after five. On average, the South African vineyard is replaced after 25 years but this depends on factors such as the area in which it is situated and how heavily it has yielded. Generally, its lifespan may be anything between 15 and 30 years although vines as old as 100 years still in production can be found. 

The vine is a remarkable plant which lends itself to selection, propagation and grafting factors which make possible a continuous improvement in both plant and quality. Although most of the vine varieties cultivated here today were originally imported, up to now six local crossings have been released. The best known of these is a red variety, Pinotage, a hybrid of Pinot Noir and Hermitage (Cinsaut), which is cultivated locally on a fairly large scale.

The Worcester Region has the most vineyard plantings (19% of all vines), followed by Paarl and Stellenbosch (17%), Robertson (14%), Malmesbury (12 %), Olifants River (9%), Orange River (9%) and Little Karoo (3%). 

The Worcester Region also produces the most wine (24%), followed by Olifants River (17%), Robertson (14%), Paarl and Orange River (12%), Stellenbosch and Malmesbury (9%), and Little Karoo (3%).

White Wine Varietals

White wine varieties include:  

• Bukettraube - Developed in Germany, produces quality wines with a Muscat aroma.

• Cape Riesling (Crouchen Blanc) - The variety was wrongly regarded for many years as Weisser Riesling (Rhine Riesling) but was later identified as the Crouchen Blanc of France. A shy bearer which can produce quality white wines with a delicate yet fruity bouquet and sharp grassy aroma if growth and ripening conditions are ideal.

• Chardonnay - A native of Burgundy, it's widely planted throughout the New World. Locally, much experimentation has been taking place with barrel fermentation and oak ageing of Chardonnay and excellent wines are being produced. It is also used in some of the base wines from which Cap Classique sparkling wines are made. 

• Chenel - A local cross between Chenin Blanc and Ugni Blanc which produces a white wine of reasonable quality. 

• Chenin Blanc (Steen) - The most widely cultivated variety in the Cape, growers are raising the standard to new levels. Characterised by its versatility, Chenin Blanc produces good natural wines covering the whole spectrum from sweet to dry, as well as sherry and sparkling wine. Its fruitiness finds favour with a wide range of palates. It is also used for distilling brandy and spirits. 

• Clairette Blanche - Although it is seldom used as a single variety, its presence is essential in many of our light, fruity wines - unusually low in alcohol and acid content. 

• Colombar(d) - Planted especially in the Breede River region, this produces a quality wine in the warmer areas. Good acid content ensures fresh, interesting wines with a pleasant fruity flavour. 

• Emerald Riesling - A relatively new variety from California which made its commercial debut in 1981. The wines are flavourful and fruity. 

• Gewürztraminer - A prominent spicy flavour and taste; usually produces a light, off-dry wine. 

• Muscat d'Alexandrie (Hanepoot) - One of the world's most widely planted and versatile varieties, locally it was probably developed from 'Spaanse dryven' (Spanish grape) cuttings introduced to South Africa by Jan van Rieebeck in the 1650s. Nowhere else does it form such a high percentage of a country's total grape harvest as in South Africa, where it is used especially for dessert wine, as well as natural wine and raisins. Hanepoot delivers a strong, flowery bouquet and intense honey flavour.

• Muscadel - Used chiefly in dessert wines, it gives an intense, raisin-like bouquet and was historically associated with the famous Constantia dessert wines. Red and white grapes grow mainly in the Breede River region. It belongs to the Muscat family.  

• Palomino (White French Grape) - A heavy bearer, low in sugar and acid. Used mainly for making sherry and brandy. It produces a neutral wine, best enjoyed young. 

• Pinot Gris - Planted on a very small scale in South Africa. The wines are full and well balanced. 

• Sauvignon Blanc - In combination with Semillon and Muscadel these grapes produce some of the most exceptional white wines of Bordeaux, including the sweetest Sauternes and driest Graves. These wines have a distinctive peppery or grassy character, and are often aged in wood (sometimes labelled Blanc Fumé). Extensively planted in the 18th century, Sauvignon Blanc has now regained popularity and considerably increased its share of plantings.  

• Semillon (Green Grape) - Produces a full yet subtle wine with little acid; often used in blends. 

• Ugni Blanc (Trebbiano) - Slightly neutral, thin wines which are used almost exclusively in brandy production.

• Viognier - Becoming increasingly fashionable internationally, this variety has been grown for centuries in the northern half of the Rhone valley in France. An early ripener, it produces delicate complex wines with peach, apricot, honey and spice aromas under the right conditions. It is also sometimes blended with Shiraz (to a maximum of 20%). 

• Weisser Riesling (Rhine Riesling) - Has adapted well to South Africa's soil and climate. Produces very full, flavourful wines with excellent fruit acids that develop well with bottle ageing. Wines have a honeyed spicy nose and a flowery sweetness.

• Cabernet Franc - Related to Cabernet Sauvignon, it is usually softer, has a lower sugar content and contains less alcohol. Used as a component in classic, Bordeaux-style blends but also for varietal wines. Small but increasing vineyard area. Unless specified, 'Cabernet' refers to the Sauvignon and not the Franc variety.

Like a good marriage, wine and food were meant for each other. Each enhances and strengthens the experience of the whole. So why is it so daunting to try to pair foods with wines? Rumor has it that there are hefty laundry lists of rules and regulations that require strict adherence in order to obtain the perfect wine and food pairing. 

Grab a pen and paper to write down rule #1. 

Rule #1 states that there are NO rules when matching your favorite wines with your beloved recipes, sure there are hints and popular, even “famous” matches, but ultimately the best match is what pleases your palate. It is truly personal preference. That said, here are some hints to help you determine what might be palate pleasing for you personally. 

Flavor Interactions First let’s consider flavor interactions. You are only able to detect four distinct flavors with your tongue: sweet, sour, salty and bitter; while your nose is able to decipher over 200 different aromas. Between the combination of sensory uptakes from both your tongue and your mouth you are able to experience a vast array of flavor characteristics and nuances. As you begin to pair wines with foods, keep in mind that the flavors of the foods can both contradict and compliment wine selections, and both can be good. For example, a sweet Riesling can make a bag of salty chips taste even more appealing by contrasting the saltiness while yielding some of its intrinsic sweetness, or when paired with a rich dessert like cheesecake the sweetness of the wine would likely mellow in flavor due to the overriding influence of the cheesecake. 

Heavy vs. Light Next, consider whether a dish is “heavy” or “light” in nature, the difference between a meal consisting of steak and potatoes or one that tends toward a chicken and vegetable stir-fry. In general, most people seem to prefer heartier foods paired with fuller-bodied red wines and lighter fare to be complimented by more delicate white wines. Again, these are preference generalizations, a place to start and then experiment with your own combinations. Some tend to find it easier to remember red wines with red meats and white wines enhance white meats. 

Other Factors to Consider Other factors to take into account when looking at pairing potentials is the foods acidity. Acidic foods, like a Greek salad or lemon-based sauce work well with wines that share an acidic undertone (Pinot Grigio for example). While foods that lean to the sweeter side, like a chicken apple salad, tend to pair well with wines that are just a bit drier than the food they are to compliment (for example an off-dry Riesling). 

Whatever match you make with foods and wines, enjoy the adventure, and don’t get too caught up in the rumored regulations. Make a note of pairings you’ve enjoyed for future reference and keep mixing and matching to learn how each component offers influences, be they subtle or strong. 

Learning how to taste wines is a straightforward adventure that will deepen your appreciation for both wines and winemakers. Look, smell, taste - starting with your basic senses and expanding from there you will learn how to taste wines like the pros in no time! Keep in mind that you can smell thousands of unique scents, but your taste perception is limited to salty, sweet, sour and bitter. It is the combination of smell and taste that allows you to discern flavor.

Here's How:

1.Look: Check out the Color and Clarity.

Pour a glass of wine into a suitable wine glass. Then take a good look at the wine. Tilt the glass away from you and check out the color of the wine from the rim edges to the middle of the glass (it's helpful to have a white background - either paper, napkin or a white tablecloth).

What color is it? Look beyond red, white or blush. If it's a red wine is the color maroon, purple, ruby, garnet, red, brick or even brownish? If it's a white wine is it clear, pale yellow, straw-like, light green, golden, amber or brown in appearance?

2.Still Looking. Move on to the wine's opacity. Is the wine watery or dark, translucent or opaque, dull or brilliant, cloudy or clear? Can you see sediment? Tilt your glass a bit, give it a little swirl - look again, is there sediment, bits of cork or any other floaters? An older red wine will be more translucent than younger red wines.

3.Smell:

Our sense of smell is critical in properly analyzing a glass of wine. To get a good impression of your wine's aroma, gently swirl your glass (this helps vaporize some of the wine's alcohol and release more of its natural aromas) and then take a quick whiff to gain a first impression.

4.Still Smelling. Now stick your nose down into the glass and take a deep inhale through your nose. What are your second impressions? Do you smell oak, berry, flowers, vanilla or citrus? A wine's aroma is an excellent indicator of its quality and unique characteristics. Gently swirl the wine and let the aromas mix and mingle, and sniff again.

5.Taste:

Finally, take a taste. Start with a small sip and let it roll around your tongue. There are three stages of taste: the Attack phase, the Evolution phase and the Finish.

6.The Attack Phase, is the initial impression that the wine makes on your palate. The Attack is comprised of four pieces of the wine puzzle: alcohol content, tannin levels, acidity and residual sugar. These four puzzle pieces display initial sensations on the palate. Ideally these components will be well-balanced one piece will not be more prominent than the others. These four pieces do not display a specific flavor per se, they meld together to offer impressions in intensity and complexity, soft or firm, light or heavy, crisp or creamy, sweet or dry, but not necessarily true flavors like fruit or spice.

7. The Evolution Phase is next, also called the mid-palate or middle range phase, this is the wine’s actual taste on the palate. In this phase you are looking to discern the flavor profile of the wine. If it’s a red wine you may start noting fruit – berry, plum, prune or fig; perhaps some spice – pepper, clove, cinnamon, or maybe a woody flavor like oak, cedar, or a detectable smokiness. If you are in the Evolution Phase of a white wine you may taste apple, pear, tropical or citrus fruits, or the taste may be more floral in nature or consist of honey, butter, herbs or a bit of earthiness.

8.The Finish is appropriately labeled as the final phase. The wine's finish is how long the flavor impression lasts after it is swallowed. This is where the wine culminates, where the aftertaste comes into play. Did it last several seconds? Was it light-bodied (like water) or full-bodied (like the consistency of milk)? Can you taste the remnant of the wine on the back of your mouth and throat? Do you want another sip or was the wine too bitter at the end? What was your last flavor impression – fruit, butter, oak? Does the taste persist or is it short-lived?

9.After you have taken the time to taste your wine, you might record some of your impressions. Did you like the wine overall? Was it sweet, sour or bitter? How was the wine's acidity? Was it well balanced? Does it taste better with cheese, bread or a heavy meal? Will you buy it again? If so, jot the wine's name, producer and vintage year down for future reference.