We're your genie in the wine bottle

2. Take notes from Sammy Sosa. Corked not good. One of every 30 bottles of wine is "corked," which means that bacteria have gotten into the wine, making it taste musty or vinegary. So, when a waiter opens a bottle at the table, you're supposed to taste it to make sure it isn't co...

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Bibliographic Details
Published inSun-journal (Lewiston, Me.)
Main Author Edwards, Haley
Format Newspaper Article
LanguageEnglish
Published Lewiston, Me Sun Journal 22.04.2007
Subjects
Doak, Jen
LeClaire, David
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Summary:2. Take notes from Sammy Sosa. Corked not good. One of every 30 bottles of wine is "corked," which means that bacteria have gotten into the wine, making it taste musty or vinegary. So, when a waiter opens a bottle at the table, you're supposed to taste it to make sure it isn't corked. It's easy: Just swirl it around in your glass for a moment, take a whiff and a few sips. If it's gone bad, "You'll know. It'll be nasty," promises [Jen Doak]. 4. I like my wine like I like my men. Uh, fruity and full-bodied, with a big nose? Of all the vernacular in the wine world, here are a few must-knows: Wines aged in wooden barrels (instead of stainless steel) have an "oaky" taste. A "tannic" wine is sharper and often darker in color. (A white wine cannot be tannic). Wines that coat your mouth and have a lot going on in terms of taste and texture are called "full-bodied." Talk of a wine's "nose" or its "bouquet" simply refers to the way a wine smells. 5. Match point. Matching food and wine is a serious science, but don't stress: "There's food pairing, and then there's mood pairing," explains [David LeClaire]. "Order whatever you're in the mood for." If you want to try to pair your wine and food, the basic adage is true: Red wine for spicy, bold meals; white for milder foods. When in doubt, opt for a pinot noir (red), a viognier (white) or a dry riesling (white). They go with anything.