Wine time
Wine can be an often overwhelming topic of conversation. With all the varieties of grapes, pairings with foods and temperatures at which to drink it, how could a novice not get a bit confused?
Charm went to Harley's in Longview and Under the Texas Sun in Marshall to help us uncork the very basics of vino.
How it begins
1. The vines - In the spring, vines grow and bring grapes for picking. Once the grapes are grown, they are harvested. White grapes are usually harvested before red grapes are.
2. The press - These grapes are squashed for their juices. This used to be done by really big feet; now machines are more common in pressing the grapes.
3. The fermentation - The juices and skins are placed into a tank and for typically 2-3 weeks.
4. The barreling - Some wines are put into oak barrels for aging to enhance the flavors ... which can be anywhere from a few months to a few years.
5. The bottling - Once the wine is at the winemaker's desired taste, the wine is bottled, labeled and shipped to a store or restaurant for you to enjoy!
Kinds of grapes
The grape variety used to make wine is the single most important factor in how the wine ultimately tastes. Common grape varieties include merlot, cabernet sauvignon, chardonnay and pinot noir.
"People who don't know a thing about wine can come to a few of our wine tastings and become experts," said Jennie Kelehan, co-owner of Under the Texas Sun. "It's all about trying different tastes and finding out which one is best for you."
Wine pairings
Red with meat and white with fish, right? Well, whites do go well with most fish — the light taste of the wine doesn't overpower the food — while reds compliment a good steak. But there's a bit more to it than that. In the end, it comes down to what you enjoy and what combinations work best for you in order to enhance your wining and dining experience.
"It's amazing how different wines can really enhance the flavors in your foods," said Kele Blalock, co-owner of Harley's. "And vice versa ... some foods enhance wines like crazy."
For a good starting point, see the chart above.
Serving temperatures
In general, red wines, such as merlot or cab, are served at cooler room temperatures while white wines are served chilled. When wines are served too cold they lose some flavors and aromas, and when they are served too warm they taste unbalanced and tend to have an alcohol edge.
White wines: 45-55 F
Red wines: 55-65 F
Sparkling wines: 40-50 F
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Uncork like a pro
1. Cut the foil surrounding the top of your bottle. Do this using a small knife or blade on the corkscrew.
2. Place the bottle on a flat, hard surface. Corkscrew in hand, start twisting the worm into the center of the cork. Try to keep your worm as vertically straight as possible.
3. Remove the cork — how you do this will depend on the corkscrew you're using, but basically your corkscrew will attach to the lip of your bottle. From there, you'll remove the cork either by lifting, pulling or pumping.
