by Ian Kleine

The type of glassware you use and the drink ware (or stemware for the complex drinker) often comes in different shapes and sizes. And there is a reason for it, it is because these and each of these wares are made for a specific variety of wine. The bulbs and stems focus, spread, collate and influence the wines’ consistency.

A rule of thumb for those who are just starting. Red wines call for large, open glasses, and white wines call for smaller, flute-like glasses. Beginners can start with less expensive stemware for experimentation and trial purposes.

Pairing food with wine usually causes an increase, decrease, development or magnification of flavor between the food and the wine. Red wines go well with varied cheeses, chocolate of varying sweetness and bitterness, and most berries. White wines have a good combination with apples, pears and most citrus fruits.

Although the general rule of pairing red wine and red beef together, and white wine with white meat holds true, it is actually more complicated than at most. Drink with whatever you have in mind, and whatever tastes good for you. The reason of drinking wine is to be happy and be satisfied with the experience provided.

In essence, wine is there to be a complement for food, and to finish your meal altogether. Sweet wines don’t do the job well as they tend to make the drinker bloated, instead of complete. Wines that are recommended for the job are those that have high acidity (to help with the feeling of digesting the food), those with aromas (to relax the body and help with the “full” feeling), and those with a composed and complex bouquet (for helping with the flavor that is staying in the mouth). Some wines are said to be aphrodisiac in tone as well, so they make for good meal finishers but not as good companions when you want to sleep.

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