Selecting the perfect wine is as important as the meal

By: Meaghan Toland
Posted In: Entertainment

Allison Whitmore, of New Hampshire, watched as her boyfriend tasted a glass of Kendall Jackson Chardonnay. John Francour raised the glass, rotating it in small circles. Next, he sipped the wine and gave the waitress a nod of approval. When the waitress walked away, Whitmore laughed at Francour, who knew nothing about wine. He had merely imitated the couple at another table.

Whitmore and Francour’s case is not unusual. A campus survey of 25 people was conducted to establish how confident the general public is with wine and food pairings. Twenty-two felt unconfident with their wine knowledge. Though many may not know how to pair wine and food, following some basic rules will broaden your knowledge, bringing your wine understanding to a higher level.

Before choosing a wine, consider what kind of food will accompany it. Is your food heavy or light? Heavy foods include steak, pasta and any wild game. Light foods include, fish, chicken and pork.

Next decide what wine you prefer. White or red? The conventional wisdom holds that red wine is paired with heavy foods and white wine with lighter foods. Centuries ago, this was appropriate and necessary, but as modern day vineyards become more advanced, we are offered choices that up-end the old rule. Pinot Noire, for example, is a red wine that is light enough to complement less filling fare.

“It is important that you look at your wine as food,” said Craig Corsetti, manager of Newport Vineyards in Middletown.

If your wine has a taste similar to the food you are eating, it will accentuate the flavor of both. The taste is determined from the factor of acidity and tannin (a compound that breaks down proteins). Both are found within the grape.

“Like with like,” said Mike Ritchie, proprietor of Bellevue Wine and Spirits in Newport.

You will recognize the taste of your wine by understanding what region it comes from. The California wines, which tend to have a more fruit-foreword taste, resemble those found in Chili and Australia. The reason is the warm climate in which the grapes are harvested. In a fuller grape that has flourished in a warm climate, there is a higher consistency of tannin, which gives way to a fruitier taste.

Northeastern wines resemble parts of the Loire Valley Vineyards of France. Because of the higher acidity in the soil and earlier harvest, these wines tend to have more of a balance in consistency and a less fruity taste. Northeastern wines have been known to best accompany New England seafood.

With this in mind, visit your nearest wine distributor or local vineyard. Today, every state in the U.S. has at least one wine vineyard. Do not be overwhelmed by the endless bottles that surround you at these locations. Ask the dealer or guide to assist you in choosing your wine with a particular price range in mind.

If you are planning on hosting a large party, ask your dealer about wines that the majority of your guests might like. Seasonal factors may influence your choice. For instance, a summer party calls for a more chilled white wine. When chilling your wine, make sure to take it out of refrigeration approximately a half an hour prior to serving for the best taste. In the winter, it’s more appropriate to balance reds and whites because people crave heavier wines during the cold weather.

When you become more educated about wine choice and value it as highly as food, you may choose to apply your skills to the stove. Lisa Kurtzman, celebrity chef of Nicole Kidman, uses wine as a marinade. She often soaks chicken and beef in heavy wines to create a unique, moist taste.

“You can even use the leftover marinade after the meal has been cooked as a sauce,” Kurtzman explained.

When selecting dessert wine, like food, you must consider what you will be eating. Because wine is formed from a sweet substance, combining it with dessert can often result in an overwhelming flavor attack. Kurtzman suggests that with rich chocolate desserts and any fruit cocktails, it is best to balance with a port wine, which is often served in a garnish state.

“Those are secrets that have backed several of my finest creations,” Kurtzman said.

Applying these steps will not only broaden your taste buds, but the next time you go out to dinner or walk into a liquor store, you won’t have to lie to yourself and copy your neighbor. You are the wine expert.