Wednesday, March 2, 2011

Wine glasses......Decorate your drinks

Wine glasses are necessary for a romantic evening in, favorite wine with your dinner or entertaining your friends family and coworkers.
Choosing the right wine, the correct wine glass isnt difficult. Always have large variety on hand. no two palettes are alike But keep this in mind:

Red wine glasses

The Bowl: Wider
The bigger flavors in reds need to spread out. The wider bowl also lets in more air, which releases bold aromas and flavors.
The Opening: Wider
Dip your nose into the wider bowl to get a load of more complex aromas.
Tip: When pouring wines, keep the wine level to the lower one-third the glass. This leaves lots of air and swirl room, both of which enhance the enjoyment of your wines.
BIG REDS (Cabernet Sauvignon, Shiraz):
Get a big bowl and a big opening.
SOFT REDS (Pinot Noir, Merlot):
Get a big bowl that narrows a tinge at the opening.

White wine glasses

The Bowl: Narrower
The smaller capacity helps keep temperatures cool longer.
The Opening: Narrower
The lighter aromas waft well in a narrower glass.
SPIRITED WHITES (Sauvignon Blanc, Semillon, Chardonnay):
Get a bowl with a little room that narrows slightly at the opening.
DELICATE WHITES (Riesling, Pinot Gris, Gewurztiminer):
Get a narrow bowl and a narrow opening.

 Purchase your wine glasses at Glass City Gifts . Glass City offers an incredible selection and quality stemware etched and decorated by hand.

Chinese Choose slightly sweet or off-dry wines. Rosès and Gewürztraminers are the best, followed by Rieslings and Chenin Blancs. With Tea or Peking duck, try Cabernet, Merlot, Pinot Noir and Zinfandel.
Japanese Choose very cold, off-dry, fruity white wines or any sparkling wine.
Thai Rosé is the best choice but Rieslings can be a good bet. Gewürztraminer is a risky choice, can be good or bad.
Vietnamese Best advice is to choose very cold, fruity, slightly sweet Rosés and Gewürztraminers.
Mexican Very cold, fruity, full-bodied Sauvignon Blancs and Rosés work well. Chili heat will drown Rieslings and Gewürztraminers. Gamays and Pinot Noirs perform well, too.

Indian Choose full-bodied sparking wines and reds such as Merlots and Zinfandels. Drier, full-bodied Rosés work well also.
Middle Eastern Fruity wines, both red and white, work well. Choose the drier Rosès and Rieslings.
Barbeque Wines need to be both fruity and rich, Zinfandel or Rosè make good choices. Try Sauvignon Blancs with seafood.
Fried Foods Sparkling wines are terrific. Any crisp, dry, fruity wine, white or red, works well too.
Chardonnay:Usually a medium to full-bodied, dry wine. Poultry and game birds, veal and pork, rabbit fish and pasta preparations which feature cream and/or butter, mushrooms.
Sauvignon Blanc (Fumé Blanc):Medium to light-bodied and dry. First courses, seafood, ethnic dishes—pastas, curries, salsas, spicy sausages, vegetable dishes, luncheon salads, olive-oil based dishes, tomato sauces, goat cheese.
Chenin Blanc:Light to medium-bodied, normally off-dry to semi-sweet. Braised Chicken, sushi and other Oriental dishes, poultry, pork.
Gewürztraminer:Light to medium body, usually semi-sweet, occasionally off-dry. Spicy cuisines such as Chinese, Mexican, and Indian, mild sausages, fruit salad.
Riesling (Johannisberg Riesling, White Riesling):Light to medium bodied, semi-sweet to off-dry. Crabmeat, appetizers and finger foods, pork, salads.
Pink Wines (Rosé, White Zinfandel, Cabernet Blanc, Blush, Blanc de Noirs):Vary in color and sweetness. Choose the most current vintage. Best with smoked foods, quiche, pork and ham,Mexican and Thai food. Can be served with all food.
Sparkling Wines/Champagnes
(méthode champenoise / fermented in the bottle):
Crisp and bubbly.
Brut:Dry. Traditionally a blend of Pinot Noir and Chardonnay. Appetizers and first courses, fruits and nuts. Fuller bodied variations go well with any fish and chicken.
Blanc de Noir:More fruity than brut, but still dry. Appetizers, with lunch, desserts.
Blanc de Blancs:More delicate than brut. Caviar. Anytime.

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