Choosing wines and champagnes
 for your Celebrations

Michel Longuet
Wine editor

nce your menu is set, the next step is to add beverages and wines to your menu. By deciding what you want to serve your guests, you can save time and money when discussing your menu with a caterer.

There are different ways of trying and selecting wines and champagnes. You can attend consumer wine shows where you can taste test and exhibitors can help you choose wines. You can explore wine lists at restaurants, take a wine tour, ask parents and friends for their suggestions, or check out wine retail outlets. 

Several wines are available only at wine retail outlets. Retail outlets usually offer a complimentary wine tasting, glassware rental service, free delivery, personalized label service, accessories and advice on quantities and wine selections.
 

Wine Serving

There are no rules, but there is a natural sequence to serving wine with food. Always serve a dry wine before a sweet one, an average vintage before a great one, a white before red, a young before an aged one. Remember that a wine should always complement the dish, not overpower it. Use a tulip-shaped glass for red, white and rosé wines. A classic red wine glass has a larger bowl than the tulip glass. A classic white wine glass is slimmer.

CHOOSING A WINE

Look at the wine for color and clarity. It should be bright and without sediment.

Swirl your glass to bring out the aroma (nose or bouquet). Think of words to describe the wine, such as fruity, vegetative, floral, spicy, nutty, earthy, woody or chemical. If the wine smells of vinegar, it's too old.

Taste the wine, noting fruitiness, acidity, tannins and alcohol. Swirl it slowly around your mouth before swallowing. Your tongue has four different taste areas, which react to sweetness at the tip, sour on the upper edges, bitterness at the back, and texture (body/astringency) down the centre and on the insides of the cheeks. At the finish there should be a lingering taste that reaffirms the quality of the wine. 

www.WeddingsHoneymoons.com | December 23, 2006