KEY POINTS:
Drinking wine is supposed to be one of life's greatest joys, but it can stress people out. It is hard to make mistakes when you follow these simple tips and remember, people like me - trained sommeliers and wine connoisseurs - are here to make your life easier
so trust us and ask.
At Home:
Glassware
There are no hard rules in glassware, however investing in good quality glasses will pay off in terms of presentation and assisting a wine to breathe.
Decanting
When serving a full bodied wine (white or red), decanting it will speed up the process of letting it breathe, cut down acidity and accentuate the flavour. Inexpensive decanters can be purchased at any homewares shop and will make a nice touch, resulting in better tasting wine - a win win!
Food & Wine Matching
Summertime sees more barbecues, which means prawns, seafood and steak. While some people may laugh off wine and food matching it can make a huge difference to the taste of the wine and the food. Do a little research online to get some easy tips, which will make for a more memorable dinner. When it comes to spicy food, consider viognier or gewurztraminer. With pork, try a light to medium-bodied wine such as a pinot noir or sangiovese. Full-bodied wines such as cabernet sauvignon/syrah are good with red meat, while a sauvignon blanc is lovely with chargrilled asparagus. When it comes to sausages, you can't beat a good beer.
Purchasing Wine
Finding a good wine shop is like finding a good dentist or mechanic - you need to build a relationship you can trust. They will help you select wines, advise on storage and help you take some risks with your wine, for example recommending something different. And don't shy away from "travelling abroad". Branching away from New Zealand choices helps you experience some old and new winemaking techniques coming out of Spain and Italy.
Storing Wine
Don't store wine in your refrigerator for a long time - you are doing it a disservice. The big rule is a constant temperature - even if a little warm or a little cool - the constant is what makes it "safe". Keep wines out of the kitchen - it is the room that has the most fluctuations in temperature. The reality is that approximately 90 per cent of wine is drunk in 24 hours so storage is not a big issue for most people, but about 15 degrees celsius is perfect.
At the Restaurant:
Preparation
Remember you can call a restaurant beforehand to discuss options and even pre-order wine, talk with the sommelier and investigate wine lists before your reservation.
Selection
Do not feel any pressure - selecting expensive wine isn't always the best choice. A little homework can pay off, for example, finding out what years were the best vintages can make a big impact on the wine you choose.
Trust Your Nose
Trust your nose on the wine and always taste it first, whether it is screw cap or cork. While it is obvious to most that a cork wine can be corked, a screw cap wine can be oxidised if the seal is damaged or maderized if the wine has been exposed to sunlight or heated in the sun always check it.
Be Considerate of Guests
Always ask your other guests what they like - don't just order your personal preference.
Break Some Rules
Rules are made to be broken so don't be too pedantic about accommodating people's specific requirements. If you love white wine you can still have it with your steak, but try a full-bodied one. And you can still have a red wine with your fish, just try a lighter variety.
