Drinking Wines

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Styria is truly as beautiful a wine country as can be found anywhere in the world, particularly along the ?Sudsteirischen Weinstrasse? (Southern Styrian Wine Road) which travels the hills from the towns of Leutschach to Berghausen and Leibnitz to Demmerkogel and is a popular wine-tourist route. The Styrian wine area is divided into three sub-regions: Southeastern Styria (Sud-oststeiermark), Western Styria (Weststeiermark), and Southern Styria (Sudsteiermark), of which the last is perhaps the best known.

The 4700 acres of vineyards in Southern Styria, with its breathtaking hills, makes it the largest of the three regions. Set on the border of Slovenia, it has been cultivating vines almost uninterrupted since Imperial times. It enjoys a climate like that of the rest of Southern Europe and is planted almost exclusively with white varietals. Of those, it is most famous for its Sauvignon Blancs, which have a structure, elegance and fruit-forward profile rivaling the best of what either the Old or New World have to offer. The most reknowned winemaking villages in Southern Styria are Gamlitz, Leutschach, Silberberg (which has a well-regarded winemaking school), Ehrenhausen and Kitzeck. The finest of those fine Sauvignon Blancs and other white wines come from the wineries of Sabathi, Tement, Tschermonegg, Gross, Sattlerhof and the recently closed VIN?O Tscheppe (the 2004 will mark their final vintage).

In Western Styria, which is comprised of about 1800 acres of vines, there is a truly regional wine called Schilcher. Made from the Blauer Wildbacher grape, it has a distinctive salmon color and a very high acid content. Here they don?t worry about exporting, as the majority of the small amount produced is all but totally consumed in the local heurigers (wine gardens), and the wine is not built for aging and must be consumed when young.

Most of the wines grown in Southeastern Styria?s 3400 acres come from vineyards that are less than an acre large, so the winemaking is primarily a side profession here, with extra wine being sold in the local eateries, called Buschenschanken. In the area around Kloch, however, some good Traminer white wines are being produced, and they have given themselves the brand ?Klocher Traminer Schutzmarke? in order to stand out from the rest of the region.

Emily Schindler is a wine importer based in Los Angeles. Specializing in Austrian wines, you can read more of her writing about the Austrian wine regions, see maps, and find great Austrian wines at http://www.winemonger.com

Bordeaux is a region in France that produces some of the world’s finest and most famous red, white and dessert wines. The greatest red wines of Bordeaux come from the Medoc, Graves, Saint-Emilion and Pomerol; dry white wines mostly from Graves; and dessert wines from Sauternes, Barsac and Sainte-Croix-du- Mont.

The red Bordeaux wines are almost always blends which include Cabernet Sauvignon, Merlot and Cabernet Franc, with sometimes small amounts of Malbec and Petit Verdot. The white and dessert Bordeaux wines consist of mostly Sauvignon Blanc and Semillon. Many of the world’s most spectacular and sought-after wines come from this region, including Chateaux Lafite-Rothschild, Mouton-Rothschild, Petrus, Cheval Blanc, Haut-Brion, Latour, d’Yquem, etc.

With 57 appellations, more than 9,000 wine-producing chateaux, and 13,000 wine growers in the Bordeaux region, you can find sophisticated Bordeaux wines, refreshing wines, aged wines and young wines. Though the top-quality Bordeaux merit the higher prices they command, there is virtually an endless choice of Bordeaux wines in every price category. Some of the lower prices Bordeaux wines are of an execellent quality. If you enjoy red wines, hen Bordeaux can be a great choice. The Bordeaux’s produced in France are some of the best the world has to offer.

Wine Ratings - Wine ratings, wine and winery related information for the enjoyment of fine wines.

The wine regions of Austria are divided into 4 areas, called Lower Austria, Styria, Burgenland, and Vienna. Each of these regions is then further divided, for a total of 19 designated wine growing areas. To roughly get your bearings, Lower Austria encompasses the wine growing areas north and west of Vienna, with Burgenland south and east of Vienna and Styria south and west of Burgenland.

Vienna is the only national capital in the world with an economically significant wine industry within its city limits. Some 400 wine growers work the 1730 acres, producing a range of wines from great to merely drinkable, the latter being enjoyed mixed with sparkling mineral water and called G?Spritzr, which is bought in the jolly wine-gardens known as Heurige. In fact, almost all of the wine produced in the vineyards of Vienna is used to slake the thirst of the Viennese, with only very small amounts being exported. This Heurige culture dates back to the time of Charlemagne, but was officially recognized in 1784 by Emperor Josef II. Today there are about 180 licensed Heurige in Vienna, and there is nothing quite as enjoyable as a summer afternoon spent outside at a long Heurige table, drinking the local wine and tasting the local foods.

The oldest Viennese vineyards are officially documented in 1132, but the winegrowing tradition began in Vienna with the Celts, when the city was a village called Vidunia whose people planted vines on the slopes of what are now known as the Vienna Woods. A more systematic viticulture came with the Roman Empire, when the village was a military port called Vindobona. By the middle ages, vineyards were planted in every part of the city, and the winemaking culture was so important that when the Turks laid siege to the city, the Viennese held them off bravely until the Turks began burning the vineyards. That was too much to bear. They surrendered.

The region is divided roughly into two areas: the Bisamberg to the Northeast, with its loam and gravel loess, and the Kahlenberg in the northwest, with its shell limestone. It is widely accepted that the best vineyards are in the Kahlenberg, and the best of those is the Nussberg, which is planted predominantly with Riesling and Gr?ner Veltliner. The important wine districts of Vienna include Heiligenstadt (of which Nussberg is a part), Sievering, Neustift am Walde, and Grinzing. The wine districts of Bisamberg are called Stammersdorf, Strebersdorf, and Jedlersdorf.

The main grape variety grown in Vienna is Gr?ner Veltliner, but one can find Riesling, Neuburger, Traminer, Pinot Blanc, Chardonnay, Pinot Noir, Zweigelt, Cabernet Sauvignon and a few other varietals planted as well. The best wines come from the wineries Wieninger, Winzerhof, Zahel, Christ, and Weingut der Stadt Wien Cobenzl. Wieninger?s vineyards include the famous Nussberg, so a good bet would be to seek out his Gr?ner Veltliner Nussberg (2000 is a good vintage) and his Nussberg Alte Reben, which is a cuvee of a few different varietals. While it may be difficult to find these wines in your local shop, a search online will produce a few different places to purchase the great wines of Austria.

Emily Schindler is a wine importer with the Schindler Weissman Company, based in Los Angeles. To read more of her wine writing, or to find great wines from Austria, visit http://www.winemonger.com

Follow a Local Wine Trail to Discover the Secrets of Fine Wine

Suppose you want to kick back after a long day at work. You light a candle and put on some quiet music but realize the evening isn?t complete, so you run out to your local liquor store, looking for the perfect bottle of wine to cap the evening. What will you buy? When you see all the choices, you will probably look for a brand you tried before or a name you recognize?perhaps White Zinfandel by Sutter Home, the California winery.

What you might not realize is the wines that are stocked in local liquor stores tend not to be local, but are from the largest wineries that can afford a wide distribution. Often, small, local wineries have a smaller distribution, and even though their wine is better, you will have a harder time finding it unless you buy from the winery itself.

There are probably many local wineries within a short drive of your house. A quick online search reveals that, around Detroit (for example), wineries exist in Ann Arbor (less than one hour away), Albion (less than two hours away), and even in south-western Ontario (less than one hour away). All fifty states have wineries, and each winery often produces their own distinct-tasting wine. A merlot, for example, will taste different depending on geographic location and the particular winery. Some wineries specialize in creating basic wines (i.e., merlot) while others focus on creating fruit or specialty wines (i.e., blackberry merlot or ice wines).

One way of discovering these wineries is to take a day, perhaps on a weekend or during a vacation, and visit several of these wineries. Because of the conditions needed to grow and harvest good grapes, many wineries are often clustered together along a very scenic ?wine trail.? Following a trail can be very informative and educational, as you learn about wine-making and taste many of the different wines the wineries make.

Once you have followed your local wine trails, you will know how to pick out a good local wine you will enjoy. You?ll probably even buy several bottles from the wine trail you visited! Not only will you be drinking good wine that you didn?t know about before, but you will be supporting your local economy.

Another benefit to visiting a wine trail is that you can turn the visit into the perfect family trip. Many wineries have U-Pick fruit orchards, so you and your family can pick fresh fruit during your winery visit.

One way to begin learning more about wine and local wineries is to make a commitment to following one wine trail each month. You can begin in your home state, visit a few wineries, and then begin branching out to other nearby states. By the end of a year, you will have visited many of your own local wineries, as well as wineries in many other states!

Jim and Laura Hofman are avid travelers who enjoy exploring and learning about various wineries and wine regions in the United States. Known as unofficial travel advisors for their family, friends, and business associates, the Hofmans enjoy the simple pleasure of sharing a bottle of wine and enjoying life. Subscribe to their free, monthly online newsletter at http://www.WineTrailsUSA.com

First off let me say that I am in no way a wine snob. I do not believe that there is an ultimate right and wrong way to pair wine with food. It all boils down to your personal taste and the tastes of your guests. Most people like to pair white wines with white meats and lighter meals like fish, and red wines with red meats and pastas. You can certainly mix it up, however. Experiment and go with what you think tastes good.

That being said, some people are still uncertain and like some general guidelines to follow. Here is a listing of some wines and the foods that go well with them:

With appetizers:

If you are serving appetizers such as crab cakes or oysters on the half shell, try pairing it with a light, fruity Chardonnay. This white wine of North America is a favorite of many people and pairs well with light seafood fare. It is also a nice wine to sip on its own before a meal.

With appetizers like chicken wings or antipasto, serve a Pinot Noir. This red spicy wine goes well with both red and white meat and is a wonderful starter to a meal.

With Dinner:

If you are having a fish or shellfish dinner, consider serving a Pinot Grigio. This wine is also excellent enjoyed with ham, veal, or pork.

An Australian Shiraz is a nice red wine that pairs well with both white and red meat. It has a sweet flavor that complements most meals. Serve Shiraz with duck, pork tenderloin, prime, rib, or herbed chicken. Shiraz is wonderful for its versatility.

With Dessert:

Madeira is an excellent wine to serve with less sweet desserts like souffl? or angel food cake. Port wines go well with rich chocolate desserts or cheesecakes, and serve a Sherry wine with mousse or peanut butter desserts.

So there you have it. That is my interpretation of serving wine with food. The best way to know what to serve is to taste different wines and see what you like. The taste of a Chardonnay or a Pinot Noir can vary from brand to brand and region to region, so have a try and see what you like. Experimentation is the best part ? with time you will learn what flavors you like and which foods will complement them.

Stacy Tabb is a successful internet publisher. She loves to enjoy food and a good glass of wine with friends. Her Gourmet Foods and Gifts website is a source for gourmet products, recipes, and information.

The Carignane grape variety is one of the most widely planted grapes in the world. It’s popularity stems from the high crop yeilds that it produces as well as the characteristics that it can bring to a wine. Wine made from Carignane usually has red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol content. It is sometimes peppery like Syrah. These characteristics have made it very popular as a blending agent in the vast quantities of local table wines (jug wines) that are consumed around the world. It often provides the ‘backbone’ of these wines and is blended with other grape varieties that bring additonal flavor characteristics.

Carignane is thought to have originated in northern Spain and grows well in a ‘Mediterranean’ climate. As a result, it is widely grown in many of the countries that border the Mediterranean Sea including France, Italy, Spain, and Algeria. Carignane is the most widely planted grape in France. It has also found a home in almost every other wine producing country around the world.

Carignane Wine Tip:

The Carignane wines are generally dry and range from medium to full-bodied. They have lots of life to them, are recommended with fuller-bodied foods and are best served at cool room or cellar temperature. Carignane grapes produce more red wine than any other grape variety.

Wine Ratings - Wine ratings, wine and winery related information for the enjoyment of fine wines.

Perhaps you have noticed that the 2004 Sauvignon Blancs are hitting the market. Depending upon where they are from, some are being touted as being the result of one of the all-time great vintages in years. So what makes a Sauvignon Blanc stand out from one year to the next?

Most great winemakers will tell you that a wine is made in the vineyard.

In other words, you can’t turn bad grapes into a great wine. To get the best grapes, a winemaker will put a lot of work and experience into massaging the grapes to their optimum flavor. Irrigation, canopy management, thinning and careful timing are major factors. The name Sauvignon comes from the French word sauvage, which means wild, and wild is what the vines quickly become without careful management.

What else is needed? Well, you’ll need to be in the right place with your vineyard. The soil and micro-climate will put a stamp on your wine that’s often referred to as terroir.

All great wines are terroir wines. Without the terroir influence, even an otherwise beautiful wine is nothing really. Why? Because the beauty of what the grape can do is replaceable from region to region, but no one can mimic terroir. It’s unique. It is character as opposed to looks. The movie star compared to the swimsuit model. Great Sauvignon Blanc wines come primarily from the Loire region of France (Sancerre and Pouilly Fume), the Styrian region of Austria, New Zealand, South Africa and California. However, it is when the influence of terroir comes into play that each region crafts the best of what can be made. A Sancerre Sauvignon done right will never be mistaken for one from New Zealand.

Next to terroir, the winemaker’s philosophy and taste play a major role. He will craft a wine accordingly, employing different vinification methods to create the desired balance between sweetness, acidity, alcohol, tannins as well as primary and secondary fruit flavors.

For the famous Cloudy Bay Sauvignon Blanc of New Zealand, ?ultra-reductive vinification? is used. This means that the wine is made in a way such that it is exposed to as little oxygen during the process as possible. The result is a wine whose fruitiness almost jumps out at you from the glass: big bold notes of blackcurrant bud, the note most typical for this grape, announce themselves right up front. This process also results in wines that are not meant for long term cellaring, so drink them while they are still young and fresh.

In the Styrian region of Austria, a process of reductive (not ultra-reductive) vinification is used for the line of wines called Classic. The result is again wines that are very fruit-forward (though not as full-throttle as those from New Zealand), fresh, and meant to be enjoyed while still young. Two excellent examples to seek out would be the Sabathi Classic and the Jaunegg Classic.

The great single vineyard Sauvignon Blancs from Austria, such as those from the Poharnig, Possnitzberg and Czamillonberg vineyards, are crafted more like those from the Loire region of France, using an oxidative vinification process; that is, allowing the wine to come in contact with more oxygen during fermentation. The wines are then aged in oak barrels of varying size, which also greatly influences the final result: wines that are fuller bodied, with more mineral, hay or herbal notes and less fruit, but with great structure and depth and longer cellar potential.

Last but not least a vintage will leave its mark on a wine. Hot and dry or cool and wet, a year’s climatic conditions influence the grapes balance of acid, sugar and extracts. So what about these 2004?s?

In 2004 Austrian winemakers were lucky to see many of the climatic factors work in their favor, but they had to be on top of the grapes to not miss the boat. The diligent vintner who timed things just right was able to get that terroir into the glass, and the best examples are seriously exceptional wines. In the Loire region of France, 2004 brought wines that were very typical for the area. The Sancerre Sauvignon Blancs are bright and crisp, while those from the Pouilly-Fume appellation across the river are creamier, but still showing a bolt of acidity. New Zealand enjoyed a bumper crop of fruit that shows clean, well-balanced and strong flavors.

Now is the time to hunt down some bottles from this vintage. Find some Classic Austrian or New Zealand Sauvignon Blancs to enjoy right now, and buy some single vineyard or French examples to put down in your cellar. You will not be disappointed.

Emily Schindler is a wine importer based in Los Angeles. To read more of her wine writing, and to find the wines she imports and sells direct to consumers, visit http://www.winemonger.com

If you are looking for fine Italian wine and food, consider the Friuli-Venezia Giuli region of northern Italy. You may find a bargain, and I hope that you?ll have fun on this fact-filled wine education tour.

Friuli-Venezia Giuli is a mountainous area tucked away in the northeast corner Italy, bordering on Austria and Slovenia. Experts believe that Friuli-Venezia Giuli was first inhabited twenty thousand years ago. Like most regions of Italy, it has belonged to many nations over the years. Unlike most regions of Italy, it remains multicultural, an exceptional mixture of Italian, Austrian, and Slavic influences. To make this article easier to read, we will replace the region?s full name by its first part, Friuli. The total population is less than 1.2 million.

While Friuli is home to a wide variety of agricultural products, most farmers don?t get rich. The farms tend to be small and much of the land is infertile, suitable only for grazing and grapes. Unfortunately the Adriatic sea is in poor condition and fishing is on the decline. However, a wide variety of seafood is available. Friuli?s best-known food is San Daniele prosciutto, an uncooked ham aged in sea salt for over a year. Gourmets debate whether this ham or its cousin prosciutto di Parma from the Emilia-Romagna region in northwestern Italy is the best ham in the world.

Friuli?s administrative center is Trieste, which only became part of Italy in 1954. This city was once the principle port of the Austro-Hungarian Empire. Like Vienna, Austria, Trieste is filled with caf?s. It is also home to the famous International Center for Theoretical Physics.

Friuli devotes about one hundred fifty thousand acres to grapevines, it ranks 14th among the 20 Italian regions. Its total annual wine production is about 27 million gallons, giving it a 13th place. Approximately 48% of its wine production is red or ros? (only a little ros?), leaving 52% for white. The region produces 9 DOC wines. DOC stands for Denominazione di Origine Controllata, which may be translated as Denomination of Controlled Origin, presumably a high-quality wine and 1 DOCG white dessert wine, Ramandolo. The G in DOCG stands for Garantita, but there is in fact no guarantee that such wines are truly superior. Over 60% of Friuli wine carries the DOC or DOCG designation. Friuli is home to almost four dozen major and secondary grape varieties, about half white and half red.

Widely grown international white grape varieties include Pinot Grigio, often called Pinot Gris outside of Italy, Pinot Bianco, often called Pinot Blanc outside of Italy, Chardonnay, and Sauvignon Blanc. The best known strictly Italian white varieties are Tocai Friulano and Verduzzo Fruilano, exemplified in the DOCG wine, Ramandolo.

Widely grown international red grape varieties include Merlot, grown in Fruili for well over one hundred years, Cabernet Franc, and Cabernet Sauvignon. The best-known strictly Italian red variety is Refosco. Fruili?s candidate for grape variety with the most unusual name is Tazzelenghe, which means tongue cutter in the local dialect. While I have never tasted any wines based on this grape, I can guess that they won?t be delicate.

Before we reviewing the Friuli wine and cheese that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Cjalzons con Ripieno di Cioccolata e Spinaci, Chocolate and Spinach Filled Pasta with Smoked Ricotta.

Then try Capesante alla Triestina, Broiled Scallops and Oysters with Watercress. And for dessert, indulge yourself with Strucolo di Ricotta, Ricotta Strudel. If you are like me, you think of Austria or Hungary, when you hear the word Strudel.

OUR WINE REVIEW POLICY While we have communicated with well over a thousand Italian wine producers and merchants to help prepare these articles, our policy is clear. All wines that we taste and review are purchased at the full retail price.

Wine Reviewed Pighin Pinot Grigio 2005 Grave del Fruili 12.5% alcohol about $13.50

I?ll start by quoting the marketing materials. ?Toast, white flowers and mineral on the involved nose, this light-bodied white is all about zing, verve, and refreshing citrus flavors. Some notes of pit fruit, but mainly built to match up to seafood. Try with friends and grilled scampi drizzled with lemon juice.?

I first tasted this wine with sesame seed covered filo dough stuffed with hamburger meat and accompanied by zucchini in a tomato sauce. It was pleasantly acidic and fruity providing lemon and other citrus flavors. I liked it with a chocolate cake labeled strudel which intensified the wine?s acidity. I don?t think that any Friuli residents would have called that cake strudel, but this review is about the wine, and not the cake.

My next food pairing was with whole-wheat pasta in a spicy meat sauce. The wine stepped up to the plate and handled the spice very well. It was nice and round. I finished this meal with out of season strawberries, in whose presence the wine became almost sweet.

With filet of sole poached in onions, a side of brown rice, and okra in a tomato sauce, the wine became more acidic and rounder. It was quite refreshing. It was a sweet, acidic companion to fresh pomegranates. It took on a nice acidity with pecan and caramel chocolate candy.

Montasio is a cooked, full-fat, semi-hard cheese made from cow?s milk and aged for several months. It has a pungent smell and a strong, pasty taste. The Pinot Grigio was not outmatched by this powerful cheese. Strictly speaking, Asiago cheese does not come from the Friuli region, but its neighbors Trentino-Alto Adige and Veneto. Once again, the wine changed its character to match this softer cheese.

This wasn?t a great wine, but it did go well with everything. I would most likely buy it again.

Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian or other wine, accompanied by the right foods. He teaches classes in computers at an Ontario French-language community college. His wine website is http://www.theworldwidewine.com

It can be embarrassing if you are out on a date at a fancy restaurant and you don?t know the right wine to order, it?s even worse if you are out with another couple. Even though ordering a bottle of wine while dining out isn?t all that different than buying from a winery you do have people watching you and that can make the situation a little uncomfortable if you don?t have at least some kind of knowledge of basic wines.

The thing to remember is that not even the so-called wine masters that go to all the wine tasting events know every wine. What is important to you as a novice is to just study up a little if you have a big date coming up and you have an idea where you are going and what kind of food and wines are likely to be there. You should also try to get an idea of what the cost will be ahead of time so you aren?t surprised by that as well.

The majority of dining establishments these days offer a wine list but that list can vary even more than the meal selection of various restaurants. Usually the wine list will be printed on a menu just like the food selection and the different types of wines will be listed by the color and type of wine as well as by region plus the smarter restaurateurs will have the list numbered which keeps you from having to try to pronounce that fancy French or Italian wine properly.

What type of meal you will be eating is of superior importance when considering what wine to order. This is when it pays to have done your homework or at least be familiar with the wines that the particular restaurant you are dining at offers. If you are in a higher class restaurant they will usually have a wine steward you can ask for advice as well.

Now that we have some of the preliminaries out of the way, let?s look at some more specific advice. One thing you should avoid in most cases is ordering the house wine, it is there out of convenience and like most things in life that are convenient they come with a price. House wines generally are marked up in price more than others; you may get a much better wine for only a few dollars more.

To help you avoid overpaying look over the wine list and note the average price, if you keep around that figure you should be safe. Thirdly, you should order a wine that is from the same region as the food you are ordering if at all possible. If you are dining at a restaurant known for exquisite Spanish meals then Spanish wines should be made available. You can also ask your waiter for some suggestions and if they have any specials that he recommends. Keep in mind when you are ordering that if you plan on having a few glasses of wine it is always less expensive to order a bottle.

Gregg Hall is a consultant for online and offline businesses and lives in Navarre Florida. Find out about personalized wine bottles at http://www.winebottlespersonalized.com

The relationship between wine and food goes back a long way and there are long standing traditions governing the pairing of certain wines with certain foods. This proper combination of the appropriate wine with a delicious meal results in an enjoyable experience by all who are participating in the event. By choosing the correct wine the taste of the meal can be enhanced greatly and the same is true of the correct dish being served along with the wine. It is not necessary to spend lavish amounts of money at some exclusive restaurant to achieve satisfaction; you can have the experience in your own home.

The rules for pairing certain wines with certain foods goes back to the 1800s when French chefs were traveling throughout Europe and sharing their opinions on what wine should be drank with a certain meal. This is where the basis for serving white wines with seafood comes from and that of serving red wines with red meat and wild game. Sometimes in modern times these rules have been bent or broken due to more availability of a greater variety of wines.

The key to the proper harmony of wine with a meal is to always take care that the wine and the meal compliment one another and not compete with each other, for example serving a premium wine with a more average meal instead of trying to combine the best wine and the best meal all at the same time. Another key point is to serve regional wines with their equivalent local dishes, for example certain Spanish dishes are best served with a Spanish wine from the region the food originates from.

To help you make the right choices in matching the appropriate wine to a meal bear these things in mind:

Always consider the richness of both and choose a heavier full bodied red wine in most cases for a rich red meat or wild game meal. There are some white wines that could be appropriate as a matter of personal taste.

Never serve a dry wine with dessert, always choose a wine that is at least as sweet as the confectionary delight being served.

Wines that are higher in tannins should served with high protein meals which mix with the tannins and lessen the tannin taste. If you attempt to serve a high tannin wine with fish or other seafood they will sometimes give an unpleasant metallic taste or even taste bitter with salty dishes.

So keep the old rules in mind when making your choices but also remember that they can be bent a little in consideration of an exceptional wine or rare meal.

Gregg Hall is a consultant for online and offline businesses and lives in Navarre Florida. Find out about personalized wine bottles at http://www.winebottlespersonalized.com