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Red wine with fish? White wine with steak? That's not the traditional way to pair wine and food, but it doesn't seem to matter anymore. Instead, those doing the pairing concentrate on taste. Traditionally, like courses in a meal, you would start with lighter wines and end with the heavier or richer. Champagne with an appetizer, white wine with a salad or light meal, red wine with more hearty fare such as a steak and a wonderful glass of port to round off the meal. But today, it seems that most people are choosing a wine they enjoy drinking rather than the appropriate accompaniment to the dish.

Next time you serve a glass of wine, remember that the type of glass you choose is important. White wine should be served in a tulip-shaped glass and red wine in a glass with a large, rounded bowl, to allow more air to contact the liquid and enhance the wine's aroma. The perfect wine glass is also clear and undecorated. The stem should be long enough for you to hold without touching the bowl. If you hold the glass by the bowl, you change the temperature of the wine, which can ruin a great glass of vino.

Red wine should always be allowed to breathe before you serve it. Decanting allows the oxygen to reduce the acidity in red wine and brings out its bouquet. And remember, the ideal storage temperature for all wines is 55F.

Resources

Soc. Vinícola Miguel Torres, SA
Curicó, Chile
Phone: +56 75 564 100
www.migueltorres.com

Miguel Torres was the first foreign company to invest in Chile's wine business.