General Wine Facts

American wines “New World” are labeled by grape varietal – Cabernet, Syrah, Zinfandel.

European wines “Old World” are labeled by appellation (region) – Bordeaux, Chianti, Rioja.

Aerating a wine (often accomplished by pouring into a decanter and/or swirling in a glass) can release the flavors and aromas, allowing a wine to "open up" and achieve its full potential.

There are 10,000 varieties of wine grapes worldwide.

Cooler climates lead to slower ripening, which can produce complex flavors.

Warmer climates lead to quicker ripening, which tends to produce a fruit-forward wine.

In acreage, wine grapes rank #1 among all crops planted worldwide. Vineyards exist in all 50 states in the U.S.

Sulfites are found in all wines and many fruits. They are a natural product of fermentation. Sulfur dioxide is often used in winemaking to prevent oxidation, kill bacteria and wild yeasts, and encourage quick and clean fermentation. Approximately 1% of the population is allergic to sulfites (usually those with severe asthma), which affects their breathing. Due to this allergy, the U.S. government requires wine labels marketed within the states to disclose that wines "contain sulfites".

Histamines are found in the skins of grapes. Red wines contain more histamines, due to the skins remaining in the initial fermentation. A sensitivity to histamines seems to cause headaches for some people when drinking red wine. Overindulgence and dehydration causes headaches for the rest of us.

RED WINES

• Contain tannins, from the skins remaining in the initial fermentation stage.
• Should be served when the bottle is cool to the touch (about 65 degrees F).
• Generally pair with red meats.
• Match the weight of the wine with the weight of the meal:
• Lighter reds like Pinot Noir and Grenache with pizza or wine sauces.
• Heavier reds like Syrah/Shiraz and Zinfandel with fatty meats, rich sauces, and hard cheeses.
  

WHITE WINES

• Have the skins removed prior to any fermentation.
• Should be served when the bottle is cold to the touch (45-55 degrees F).
• Generally pair with poultry and seafood.
• Match the weight of the wine with the weight of the meal:
• Rich whites like CA Chardonnay or Sauvignon Blanc with pasta and cream sauce.
  
• Lighter whites like White Zinfandel and Pinot Gris with delicate fish or grilled veggies.