The Internet is becoming a great way to buy wine. Never before has the consumer had so many choices so easily available, all from the comfort of the home. But like any marketplace it helps to know how to navigate this new and constantly expanding world.

The most important rule to follow when buying wine online is to buy from a reputable merchant. These are vendors that likely already have a thriving brick and mortar operation and have placed their inventory online. Unfortunately the internet is a breeding ground for scam artists so know whom you are buying from. If a price seems to be too good to be true then it probably is. Of course this doesn’t apply to well-established stores that might be having a sale.

Another advantage of going through a well established merchant is that buying online requires a certain amount of trust. The buyer cannot visually inspect the goods and consider that wine is a fragile product to begin with. A dishonest merchant may seek to sell damaged wines by taking advantage of the anonymous nature of the Internet. A good merchant will always accept returns and will seek to provide satisfaction if the product cannot be replaced outright. Using a credit card to purchase the wine is recommended as most credit companies have some sort of insurance designed to protect the buyer.

No matter who you buy from back up the order by phone communication and talk to a real person to ensure your order can be met. Sites are often not up to date and especially when buying a sought after wine you might find yourself out of luck. Very few if any computerized inventory programs work flawlessly and all are subject to human as well as computer error.

Another issue when buying online is shipping. Shipping wine requires a certain amount of attention and care. Many who buy large quantities online will not ship in the hot months. A typical shipping truck can act like an oven and heat is the greatest enemy of wine. Buy only from a merchant who understands this. Many will agree to hold your purchase free of charge till the weather is suitable for shipping. The scariest scenario for a wine-lover is the thought of their shipment sitting on some pallet in the baking sun. If the wine is absolutely required no matter the weather one may choose overnight delivery but usually the cost of this makes the purchase unreasonable.

Many retailers insist that 2nd day air is the best way to go but this is always expensive and some retailers will make extra profit from the shipping. If the weather is suitable for shipping then there is nothing wrong with using ground delivery which is always the cheapest option. It’s always important to ship to an address where somebody will be present to accept the package. The wine may have been damaged enroute and by refusing the shipment the buyer can avoid having to go through the process of returning the wine.

Due to misguided laws many Americans cannot have wine shipped to them across state lines. These laws are in place to protect the wine distributors and go completely against any free market logic. Increasingly these laws are being overturned as consumers make their voices heard. Conceivably, in the near future these laws will cease to exist but for now always check to see whether it’s legal to have the wine shipped. Shipping agencies are required by law to seize the shipments if they determine they’re illegal resulting in a total loss to the buyer.

Besides merchants a number of wine auction operations have sprung up on the Internet. Like any auction the buyer must accept a certain risk when purchasing. These operations are still reasonably new and seem to hold many pitfalls for the buyer. One site winebid.com, one of the largest, is basically unregulated. The site provides a forum for buyers and sellers to meet, but when something goes wrong the site is largely not responsible. This state of affairs is not helped by the fact that most of the revenue is generated by seller’s fees so if a large seller acts dishonestly it’s not always in the best interest of the site to interfere. No doubt many of the problems will be solved as time goes on but presently when it comes to buying wine from online auctions let the buyer beware.

Online wine buying is an amazing development for wine consumers as so many choices and opportunities to find selection and optimal price have never existed before. By entering into this world using the same sense that applies to buying anything the consumer can greatly benefit. Though one warning, drinking wine while shopping is not a good idea as may find yourself with a jaw-dropping credit card bill!

Nothing causes more fear, hesitation and deep thought than the challenge of pairing food with wine. The simple answer: don’t think so much. First learn a few simple concepts and then let your imagination introduce you to new tastes and sensations. Pairing should be initially approached with common sense. Start off simple but never be afraid to experiment.

Foods have different weights in terms of taste. A sirloin steak is heavier than a boiled shrimp. The weight is determined by factors like fat content and method of cooking. A steak cooked over an open fire will taste heavier than a steak fried in a pan. Likewise wines have weights as well. A wine made from Cabernet Sauvignon is heavier than wine made from Pinot Noir. Thus when eating a barbecued steak the Cabernet Sauvignon will probably be the better choice.

The old rule of white with fish and red with meat is being continually tested in modern cooking. Grilled salmon is frequently served with Pinot Noir as are tuna and swordfish. There are even those who swear by sushi and Burgundy but surely that is for advanced palates. Often the fat of heavier foods will tone down the high tannins found in the heavier wines, thus providing a pleasant combination.

Sugar content is another consideration. For a dish high in sugar it’s usually better to serve a slightly sweet wine. This is why German Riesling, which is often somewhat sweet or off-dry, does so well with the sweeter Asian cuisine. Actually German Riesling does well with anything on the sugary side. A classic dish to serve it with is pork chops and apple sauce. The rule of thumb when serving sweet foods is to never serve a wine with less sugar than the food. This prevents the food from obscuring the wine with cloying sugars.

How much acid the food contains should always be kept in mind. Sautéed shrimp in lemon butter has a lot of acidity and so the wine should also contain enough acidity to match the food. Wines like Sauvignon Blanc or Pinot Grigio will always perform well in high acid situations.

There are some foods that plain don’t go with wine. Any vinegar with the exception of aged balsamic will kill a wine on contact. Artichokes are perhaps the greatest challenge for pairing. They have the ability to make any wine taste metallic and really should be avoided, perhaps a high acid white can make a passable match but it’s really more of a compromise than a pairing.

Again, no absolutes exist in the world of food and wine. Once the basics are mastered a whole spectrum of taste awaits. Many of the greatest pairings happen by accident, though you will find yourself going back to certain combinations, like Cabernet Sauvignon and beef or Bordeaux and lamb, again and again. Some things probably shouldn’t be tampered but never be afraid to try. A magical thing can happen when the sum of two parts somehow becomes greater than the whole. Wine has the ability to unlock flavors you never thought existed just as food has the power to turn an everyday un-exciting wine into a lip-smacking good drink.

All about wine Storage

Wine is a fragile, changeable substance. If planning to keep a wine longer than a couple days it must be properly stored. This doesn’t need to be an expensive, arduous endeavor but it does require some thought.

The greatest enemies of wine are heat and light. This is why many wine bottles are made of dark glass so as to minimize U.V. exposure. Light acts upon the chemical structure of the wine breaking it down and reducing the sum of its parts. Heavier red wines are less susceptible to heat and have been known to turn out alright when exposed to high temperature. That said, it’s best not to tempt fate.

When devising an effective way to store there are two options. Passive storage means placing a wine in a place where it will sit undisturbed and hopefully age gracefully. Active storage involves building a system that can regulate the environment around the stored wine.

For those lucky enough to possess a deep cellar passive storage can be an effective solution. Many cellars remain relatively stable throughout the seasons. Temperature change is okay as long the change occurs gradually. A cellar might average 40 degrees in the winter and as the weather warms up it may get as hot as 70 degrees. This is safe because the change happens on a broad curve. When using a passive cellar place the wine away from heat and vibration producing appliances like furnaces or laundry machines. The less light and general vibration the better. Another important factor is the humidity. If the air is too dry the corks may dry out which lessens their ability to let air permeate through the membranes thus retarding the natural aging process. The greatest passive cellars in the world are reputed to be in Scottish castles which thanks to the temperate climate have the ability to preserve wine nearly perfectly for extended periods.

Active cellars have climate control systems which regulate temperature and humidity. These systems are always expensive though the cost can be reduced if one installs the equipment themselves. For many climates these are the only serious option for storage. In places where cellars cannot be built wine enthusiasts have few other choices if they desire a home cellar. Active storage has the advantage of being able to completely control the environment though if the power fails you are out of luck. Many wine collectors have backup generators installed in the event of this happening.

For those lacking a cellar and unwilling to install an active storage system there are companies who rent out space in large climate controlled spaces. Prices vary for rent and one should shop around for the best rate. Many city dwellers make use of this service. An advantage of having wine stored in commercial wine storage is that you’re less likely to open a bottle on impulse before it’s ready to drink. Though some might consider that a disadvantage as well.

For those unwilling to employ any of the above options here are some places wine should never be stored. Never keep bottles on top of the refrigerator. The vibration and the heat will kill a wine in no time. The same goes for near the stove. Basically the kitchen is a bad place to store wine. A dark, quiet closet is probably the best place for casual storage. If the climate is reasonably temperate a bottle can last several years.

Good wine storage is worth it as anyone who has tried a well stored wine will tell you. There is something magical and utterly satisfying about opening a bottle you’ve stored yourself and finding the wine has blossomed into a beautiful expression of the land and the grape. Even simple wines can benefit from a few years of sleep. All the waiting and the anticipation will be wasted however if the wine is not stored well.

Basic Wine Accessories

Enjoying wine doesn’t need to be a complicated pastime but having the right tools can be helpful. There are a plethora of accessories on the market, many of which seem to be designed with the intent to take as much money from the consumer as possible. The logic being that if wine can be expensive then why not spend too much on wine related gadgets. The accessories discussed in the following are the essentials, most have been in use for many years and have proven their utility. Some of them are expensive but at least they have proven themselves worth the outlay.

First and most importantly are the different tools used to pull the corks. Shopping for these can be confusing as the market is flooded with all sorts of different contraptions, many of which are very expensive. Most of them seem more concerned with form over function. The two types that have been around forever are really the only ones you need.

Waiter Style Corkscrew
The waiter style corkscrew is the one that can be seen used in virtually every restaurant. It has the great advantage of folding up compactly and can be easily carried in a pocket. The mechanism works as a lever where the screw or worm is screwed into the cork and then pulled up with the fold-out lever. This device is simplicity at its best. These require a little practice to master but watch a waiter the next time you order wine and you’ll realize how neat and easy these corkscrews do the job.

Even if you decide to use other style corkscrews you should always keep a couple of these around as they’re great for picnics or any situation requiring a portable tool. The best brand of these are Laguiole from France. Laguiole is actually a village that specializes in making fine cutlery so be sure what you’re buying is the real thing. Some makers are less stringent about quality than others. These are expensive tools that will last a lifetime. The best ones are from Chateau Laguiole and will say so clearly on the side.

The Screwpull
The other tried and true device is the screwpull. Most homes seem to have these hanging around. Commonly these have levers that go up as the screw goes down. These have the advantage of being easy to use though the really cheap models should be avoided as inevitably the levers will break. Screwpull is actually is a trademarked name and any tool from this company is a safe bet. Another good inexpensive brand is the always reliable Oxo. Does this company make anything not worth buying?

Ah-so-two prong
Corks can be a treacherous beast. Usually they come right out with a minimum of fuss but if the wine is old or improperly stored then a special tool is called for. This is the Ah-so-two prong, which uses two thin prongs that gently but firmly slip around the cork and pull it up. This is certainly an advanced tool but an absolutely necessary one if you plan on opening up older, fragile bottles.

A glass decanter is useful to have around. Many younger wines benefit from some exposure to air. Prices range broadly for these but really any container will do. Some have been known to employ a flower vase in a pinch. Just be sure to wash it! Along with a decanter a funnel is helpful to pour the wine back in the bottle.

A wine bucket is good to have for chilled wines. Many varieties exist but like the decanter any sort of container can be used successfully. Remember that wine should never be chilled, only on ice. By pouring some water in along with the ice a more even chilling can be achieved. Ice alone has the tendency to shock the wine thus muting some of its flavors.

Some sort of stopper is also helpful when dealing with leftover wine. There are various gas contraptions on the market with varying opinions about their efficacy. A very simple way to preserve wine is to keep a empty half bottle around (375 ml.) and fill it up to the top and cork it, placing it in the fridge is best. This works because the wine has minimal exposure to air.

These are the essential accessories that make wine enjoyment easier. If you wish to spend a lot of money buying them then by all means go ahead but it isn’t necessary. The more expensive corkscrews are usually worth it as they will last forever but for many items like decanters and ice buckets improvisation works just fine.

A great debate raging in the wine world today is over the differences between wine coming from the New World versus the Old World. Much of this arguing quickly becomes obscured by emotions. Wine has the ability to create great passions. This in some way is proof of its greatness and importance to humankind. However, beyond the prejudices and rancor this discussion has some valid points of contention.

Old world wines come from the “classic wine making regions” in Europe. New world wines come from everywhere else. The Old World can generally date their origins of wine production back to the Roman Empire and beyond. Spans of time like this simply cannot be replicated by any other means. Throughout this 2000+ year period growers were able to figure out which grapes grew best and which areas of land consistently produced the finest quality. When the Roman Empire collapsed many of the vineyards were abandoned and so by natural selection the grapes which managed to survive became the grapes that are still grown today.

Naturally the growers from these regions-France, Germany, Austria, Italy and Spain have some pride in this history. Many growers are descended from families that have been tilling the soil for generations. This type of history has it’s dangers in that it creates a kind of complacency-if it’s not broke than why fix it kind of thinking. In this regard the advent of New World wines has been a positive influence on the established order as they are compelled to compete with a broader market.

New World wines come from Latin America, Australia, America, South Africa and New Zealand. Faced with an unbridgeable time gap these growers have had to develop new technologies to insure the quality of what they grow. As they lack the knowledge of what grapes will perform best in a given piece of ground they must employ methods to make sure the grapes will perform satisfactorily. These techniques include advanced irrigation systems, heavy reliance on oak aging and adding various natural compounds to the wine. This chemistry is often a closely guarded secret and it would be foolish to attempt to explain it as the growers and makers are not giving away secrets any time soon.

Whatever the methods used many New World have managed to come up with a lot of good wine. In the case of Latin America and Australia and South Africa this wine is often a very good value. The Southern Hemisphere growers are helped by a climate that changes little so there are fewer vintage variations. However, many wine drinkers are of the opinion that this homogeneity has come at the cost of less interesting wine. Much of the wine from these regions does not bear a recognizable thumbprint of the soil from which it sprung. A good deal of the pleasure of wine drinking is developing the ability to recognize and grow fond of a certain region. By removing this element of the earth much of the interest in wine is reduced.

While generally deploring much of the wine of the New World, the Old World is being forced to take notice. Australian wine has displaced French wine as the top import to the British Isles. Many traditional makers are employing some new techniques to insure a better, more marketable product. This is generally not a bad thing as France for instance has always produced lakes of cheap swill. Lacking competition many growers and producers were content to maintain the status quo.

As long as the Old World does not lose its intrinsic personality and deep relationship with the soil these trends can only benefit the consumer. Diversity is never a bad thing. Many consumers simply want a cheap, reliable wine to eat dinner with and these days they have a whole world to choose from.

The kind of glass you choose to drink wine with has a surprising amount of impact on how the wine tastes. In fact the right glass might be the single most important factor in enjoying a wine fully.

A well designed glass creates what is known as a chimney so that the aroma of the wine is concentrated and wafts up towards the nose. As more than 90% of taste is smell a glass that can optimize the bouquet is worth using. The only way to realize this is by placing two glasses side by side with the same wine. The difference will be immediately apparent and once you try the right glass it’s difficult to go back.

The best glasses are made by the Riedel company which is based in Germany. They have created a different glass for nearly every varietal. This seems almost crazy till you try them and realize how well they work. Of course having a glass for every grape is not really realistic but many of their glasses work equally well for different wines.

The bordeaux glass does well for most red wines as does the burgundy glass. Likely different people after some experimentation will find a glass that serves them well for general use. Riedel has several different lines starting at around twenty dollars and ending somewhere above a hundred dollars per glass. The one downside to Riedel is that they break easily but with a little caution a glass can last for many years.

Some other brands that come close to Riedel quality and are usually cheaper are Schott- Zwiesel and Spieglau. Look out for sales and stock up, especially if you do a lot of entertaining. Broken glasses are an unfortunate reality when consuming wine.

When drinking Champagne or any sparkling wine it’s absolutely imperative to use flute shaped glasses. The long tall shape allows the bubbles to travel upwards. Any other shape such as the shallow coupes that are still used will cause the wine to go flat prematurely.

Good wine glasses require special care. Hand washing is generally recommended to avoid breakage as most glasses are a composite of crystal and glass. Using a fragrance free soap is also a good idea. Seventh Generation makes a great soap that leaves no residue or smell after rinsing. Why spend money on a wine only to have it be muted by the taste of soap? Many of the big commercial soap brands leave a vague soapy taste that once you tried the fragrance free soap becomes hard to ignore.

If you must use a dishwasher there is a device called the Crystal Safe Dishwasher Rack that clamps the glass down and presumably insures against breakage. Another good tool for drying the glass and preventing spotting is a wooden rack that hangs the glass upside down leaving the water to drip off. These can be seen in use in most bars and restaurants.

A good wine glass like a solid cocktail glass will improve the overall experience of drinking. Glassware is not something to buy based on price. If you are willing to spend fifteen dollars and up on glasses from the above mentioned makers you’ll be guaranteed a better overall wine experience. Unfortunately many restaurants are unwilling to invest in good glassware and there is nothing more frustrating than buying a wine at a typical enormous restaurant markup only to find yourself drinking out of a glass better suited to water. By buying smart and selectively one can avoid this pitfall at home.

For the average American wine consumer European wine labels can pose a challenge.

It’s an intimidating experience to stand in front of racks filled with bottles that seem to be marked with an indecipherable code. Given the vastness of the wine selection that a consumer contends with these days it doesn’t make things easier. Many faced with this dilemma give up and buy something they recognize or choose an appealing label. Australian winemakers, for example, are geniuses at creating fuzzy penguins and happy kangaroos that have proven wildly successful at luring buyers. This is unfortunate because many of the good wines are hidden beneath labels that can seem incomprehensible and forbidding.

The first barrier is the language and unfortunately not much can be done about that. Someone looking to become knowledgeable about wine should acquaint themselves with some of the basic words used to describe wine. There are many sites on the internet as well as books that define these common words. As the same words are used again and again, mastering them should not be an overly difficult task.

The most important concept to understand when perusing European wines is that they are named for the place where they came from. Geography is considered the single most important factor when classifying a wine. This is different from American wine as well as other New World wine producing countries where the wine is named for the grape, or varietal that the wine is made from. The European system reflects centuries of trial and error so that by now growers have figured out the best places to grow a particular grape.

This system is now a law and it is called various names in different countries. In France for example it is known as A.O.C or Appellation d’Origine Controlle. This law insures that a wine grown within a certain region meets set standards that guarantee to the consumer that the wine will reflect its place of origin. On a French wine label the town or region where the wine is grown is set in the largest type. A bottle labeled Beaujolais therefore can only be from the Beaujolais region and has met certain standards.

Another aspect of these laws is that the alcohol level must be clearly displayed, this because every region or appellation has to adhere to a minimum and maximum range of alcohol to be considered true to its origins. France and Germany probably have the most stringent and elaborate set of laws regarding the production of wine. In France every inch of grape growing land has been rigidly classified. While this is confusing and sometimes frustrating it also reflects a dedication to making the best possible product. Keep in mind the best places for growing grapes were discovered ages ago so when you drink a wine from these areas you are drinking the fruits of centuries of labor and thought. These classifications evolved over time by what the market demanded. Historically wines were sold at auction to merchants and certain areas became recognized as consistently commanding higher prices. A nice example of the free market working effectively.

As time goes on inevitably New World wines will become identified by the area from where they’re grown. This is already happening today. For instance a Cabernet based wine from the Napa Valley in California can command a higher price than other California regions. Certain vineyards and specific geographic regions are becoming recognized all over California. The same holds true for South America and Australia. Yet this process of figuring out where the best land is takes a long time. Fifty years ago California produced vast quantities of wine labeled simply by what grape it was made from. Today the astute consumer examines the label to see precisely where the grape was grown, as characteristics of the geography are becoming established. Even with modern technology this process takes many years of experimentation. Like anything truly good, a great wine cannot be rushed.

There are several important things to keep in mind once you begin to consider wine buying seriously. These strategies can help to accomplish three goals: finding the best price, ensuring the wine has been well stored and procuring desirable wines before they pass out of the marketplace.

Generally wine is cheapest when it is first released. In France this is known as first tranche or first slice. If a wine is particularly good then demand will increase thus increasing the price. This of course only applies to wine that is in high demand to begin with. The producers sell to distributors who then modify their price depending on the volume of orders from the retail sector.

This means that by the time the wine reaches the hands of the consumer the wine’s price has been increased three times. This is known as the three-tier system. Many American wineries are trying to circumvent this practice by selling directly to the consumer but thanks to the misguided shipping laws regarding alcohol this practice is limited at the present time. Another advantage of buying first tranche is that you may be sure the wine has been well stored provided you have adequate storage.

One way to lock in the initial price is to buy futures or en primeur. This practice is only for the experienced wine buyer. Buying this way can be a great advantage for a great vintage where prices can skyrocket as time goes on. Also in a year of great quality many wines will completely disappear from the market or only be available at a hugely inflated price. If the vintage is average then only a small savings might be obtained from buying this early. Buying futures in a poor vintage can lead to a loss or being stuck with a large amount of poor wine as usually a futures contract requires a minimum purchase of half a case.

Most importantly buy futures only from a well established merchant with a solid track record. There have been numerous scams involving a merchant selling millions of dollars in futures and then vanishing. Using a credit card is a good idea as the credit company will usually offer some sort of insurance should things go wrong. Buying this way is a gamble and should only be undertaken by a buyer who has a fair idea of what to expect.

Like anything, wine is cheapest if bought in bulk. Most retailers will offer a case discount. The standard is 10% but some retailers will do 20%. The danger with this is that you may end up with a lot of wine that you don’t want to drink. It’s easy to get caught up in the allure of the discount and forget that the same wine twelve times can become boring. So taste before you buy and even then remember that your palate might change and what tasted good a few years ago might not be welcome down the road.

Buying wine at auctions can be a great way to save money provided that the buyer remains disciplined and doesn’t get carried away in the heat of the bidding. The main risk with auctions is the sometimes unreliable history or provenance of the wine. The reputable American and English auction houses endeavor to source well-kept wine but the wine can never be one-hundred percent guaranteed. One tip for auctions is that Port wine auctioned in the Spring will generally sell for cheaper as the demand for the sweet wine is low in the warm months.

Wine is similar to other consumer goods and sometimes retailers have to liquidate inventory in order to bring in new releases. Often after the holidays wine will be broadly marked down though right before New Years is a good time to stock up on Champagne as the retailers bring in large quantities and attempt to move a greater volume at a lower price.

Like anything else smart wine buying requires a bit of digging around. Those who give in to impulse or hype will pay a higher price. Remember, there will always be another great vintage coming around the corner and a general wine shortage is unlikely to occur anytime soon.

How to Select Wine to Impress and Enjoy

Become Your Own Sommelier
A Sommelier is a wine expert hired by up-scale restaurants to order and maintain wine to match the chef’s menu. They are also available to recommended selected wines for patrons of the restaurant. If you don’t have the opportunity to consult a sommelier for your own entertaining, a little knowledge about wines and wine/food pairing can give you an edge in serving wine to the best advantage.

Pinpointing Your Palette by Sweetness
The first step in selecting wine is to discover which types of wine you prefer. Whether or not a wine is “right” for a menu, first and foremost it should be pleasing to your palette. Most people discover that they prefer a specific wine classification based on the amount of sugar in the wine. Wine sweetness classes can be described as follows:

Very Dry/Brut – Wine that contains an extremely low amount of natural sugar. Brut wines include champagne and other sparkling wines. Crisp is often used as an adjective to describe very dry wine.

Dry/Sec – Wine with a low volume of natural sugar. Merlot is the most common example of a dry wine. Dry wines are often described in terms of Sharpness.

Medium Dry/Demi Sec – Wines containing just a hint of sweetness. Demi Sec wines make a good choice for large groups as they will appeal to lovers of both dry and sweet wines. When applied to sparkling wines, demi sec indicates a dessert-quality champagne.

Medium Sweet/Doux – Medium sweet wines have a higher percentage of natural sugar. Many varieties of Riesling fall into the Medium Sweet category. A large number of fruity wines are described as medium sweet.

Sweet/Moelleux – Wines with the highest percentage of naturally retained sugar. Sweet wines are generally served with dessert or cheese. Sweet wines are almost never used as a table wine in entertaining.

Red or White – The Great Debate
Both red and white wines contain varieties of all different levels of sweetness. While the standard “red wine with red meat/white wine with fish and poultry” rule can still be applied, modern wine connoisseurs allow greater freedom when selecting wine/food pairings. In general, red wines tend to be heartier and pair better with rich, heavy meals. White wines are typically lighter, sweeter and complements more delicate foods. The main objective is not the color of the wine, but selecting a wine that neither overpowers nor is overpowered by your menu. Find a taste that you like and choose a wine in that category that matches your meal.

It All Starts with the Grape
The final basic factor to consider when determining which wine to serve is the grape used in fermenting the wine. Every wine is made from a specific grape, termed a varietal. As you venture out and try more wines, it will become clear which varietals you prefer. Some common wine varietals include:

Chardonnay – A fairly full bodied dry white wine. Chardonnay is one of the most popular wine choices for newer wine enthusiasts as it can be found almost anywhere and has a light, uncomplicated taste. Chardonnay can be used to accompany light pasta dishes and fresh seafood.

Merlot – A fruity, rich red wine, Merlot is Chardonnay’s red counterpart as it is the most common wine selected by those new to wine. Merlot is a good choice to serve with salad entrees as the fruity flavor counteracts the bitterness of the greens.

Pinot Noir – A heady red wine, Pinot Noir is created from highly acidic black grapes. (Hence the name, “Noir” is the French term for black.) The intense flavor of Pinot Noir pairs well with wild game, pork and tomato based sauces.

Riesling – Riesling wines are available in dry or sweet varieties. Refreshing and light, dry Riesling makes an excellent complement to stir-fry meals and other summery food choices.

Sauvignon – Rich and full bodied, this dry wine can be Cabernet (red) or Blanc (white). Both versions are excellent choices to be served with spicy foods.

Syrah/Shiraz – Spicy and aromatic, Shiraz has become extremely popular in the last 10 years. With many strong wines being produced in Australia (Shiraz) and California (Syrah), this red wine makes a perfect pairing with steak and other red meat dishes.

A useful tool for discussing wine is a grading system. By using a standard scale a wine can be placed within a common framework understood by all.

These systems are an attempt to impose order upon the very subjective question of taste. Most critics use some sort of grading to accompany their impressions of a wine. A numerical score can be useful when trying to understand how a critic feels, as every critic tries to maintain some sort of consistency when evaluating a wine. Without consistency a wine reviewer is useless as a reference. By understanding and becoming familiar with how a critic uses scores one can begin to see patterns in scoring and thus gain a better understanding of a critic’s palate.

The Parker System
Probably the most dominant system in use today is what is known as the Parker System, named after it’s inventor, preeminent wine critic Robert Parker. Parker’s 100-point scale is modeled after the American academic system of grading, as Parker figured this was a familiar scale for his readers. Every wine that he tastes immediately recieves a standard 50 points. The rest of the points awarded depend upon sensory factors weighted by their importance for the overall wine:

• Color, as the least important factor in determining a wine’s quality, has a range of 1 to 5 points.
• Next, judging how a wine smells the reviewer has a range of 1-15 points.
• Getting the broadest range for scoring is the flavor and the finish, with up to 20 points.
• Finally the wine’s ability to age and general quality has a range of 1 to 10 points.

Tallied together, these numbers constitute how the wine scored.

A similar scale but with less use is the U.C. Davis 20-point scale. Working similarly as the Parker scale components are scored individually but as there are fewer numbers the ranges are necessarily smaller; giving the reviewer a tighter space in which to record their impressions.

Parker’s System has become the most widely used due to the influence of it’s inventor but perhaps also due to it’s broad numerical range, which makes the difficult task of attempting to apply a scientific system upon what is primarily an emotional reaction a little easier.

There are countless other ways of scoring wine, many critics have devised their own systems which are equally effective as the two discussed above. The important thing is to first understand the methodology by which the critic uses to score. Once the rules are clear it’s possible to gain a sense of how the wine affected the reviewer.

The points and scores a reviewer assigns are meant to compliment the written description of the wine. Keep in mind that a score as well as a review can be affected by any number of variables. The best reviewers are trusted because they have demonstrated a strong track record of being objective. This ability to separate the emotional from the sensual is what makes a reliable wine critic a valuable resource in the quest for good wine.

Obviously sensory impressions can never be pinned down to a simple number or grade. These systems should never be the sole way to assess a wine, they are simply useful tools the reviewer can use to communicate their personal philospohy of how a wine should or should not be.