DAILY WINE PICKSW I N E T O O L K I TIT K E E P S E V E RYON E ON T H E GO W I T H W I N E E DUCA T I ON , A T WORK , S C HOO L , O R HOME

MOST USED GRAPES BY COUNTRYARGENTINARed Grapes: Criolla (Misin), Malbec, Barbera, Bonarda, Cabernet Sauvignon, Merlot, Nebbiolo,Pinot Noir, Sangiovese, Syrah, and Tempranillo.White Grapes: Chardonnay, Chenin Blanc, Smillon, Sauvignon Blanc. Fortified Wines: Palomino,Torrontes, and Pedro Ximnez.

AUSTRIA Red Grapes: Blauburgunder (Pinot Noir), Portugieser, Blaufrankisch, and Zweigelt. White Grapes: Gruner Veltliner, Gewurztraminer, Muscat, Rhine Riesling, Muller Thurgau,Weissburgunder (Pinot Blanc) Welschriesling, Rotgipfler, Zierflander, and Sylvaner.

AUSTRALIARed Grapes: Shiraz, Cabernet Sauvignon, Grenache, Pinot Noir, Cabernet Franc, and Merlot. White Grapes: Muscat, Chardonnay, Riesling, Smillon, Trebbiano Sauvignon Blanc, Colombard -Fortified: Sherry, Palomino, Sultana, and Pedro Ximnez.

BOLIVIARed Grapes: Cabernet Sauvignon, Merlot, Syrah, Grenache, Alicante, Barbera, Malbec, Pinot Noir,and Grinolina.White Grapes: Sauvignon Blanc, Riesling, Chardonnay and Muscat.

BRAZILHybrids: Concord, Isabella and Niagara. Red Grapes: Barbera, Cabernet Sauvignon, Cabernet Franc, Merlot and Nebbiolo,. White Grapes: Chardonnay, Pinot Blanc, Riesling, Smillon, Muscat, and Trebbiano.

CANADARed Grapes: Cabernet Franc, Syrah, Cabernet Sauvignon, Merlot, and Pinot Noir. White Grapes: Chardonnay, Gamay, Gewurztraminer and Riesling Hybrids: Chaunac, Marechal Foch, Seyval Blanc, Vidal Blanc and American Varieties: Catawba,Concord, Elvira, and Niagara.

CHILERed Grapes: Pais, Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, and Pinot Noir.White Grapes: Sauvignon Blanc, Smillon, Chardonnay, Gewurztraminer, Riesling, and Pedro Ximnez.

CHINARed Grapes: Cabernet Sauvignon, Cabernet Franc, Merlot, French Blue, Muscat Hamburg, Pinot Noir, Syrah,Carignan, and Saperavi. WhiteGrapes: Chardonnay, Italian Riesling, Ugni Blanc, Chenin Blanc, Gewurztraminer, Sauvignon Blanc,Semillon, White Riesling, and Rkatsiteli.

FRANCERed Grapes: Grenache, Cabernet Franc, Cabernet Sauvignon, Merlot, Malbec, Pinot Noir, Gamay, Syrah,Cinsault, Mouvedre, and Petit Verdot.White Grapes: Chardonnay, Pinot Blanc, Smillon, Gewurztraminer, Riesling, Muscat, Chenin Blanc,Sauvignon Blanc, Sylavaner, Pinot Gris, Muscadet, and Mauzac.

GERMANYRed Grapes: Portugieser, Spatburgunder (Pinot Noir), Trollinger (Schiava). White Grapes: Mullerthurgau, Riesling, Sylvaner, Bachus, Ehrenfelser, Elbing, Gewurztraminer, Chasselas, Huxelrebe,Kerner, Morio Muscat, Optima, Ortega, Rulander (Pinot Gris) Scheurebe and Weissburgunder (Pinot Blanc).

GREECERed Grapes: Agiorgitiko, Liatiko, Limnio, Mandilaria, Romeiko Kotsifali, Krasato, Mavrodafni, Xynomavro,Malvasia and Muscat.White Grapes: Savatian, Aidani Aspro, Athiri, Asyrtiko, Lagorthi, Mavrodaphne, Moscophillero, Robola(Ribolla), Malagousia, Roditis, and Vilana.

HUNGARYRed Grapes: Kadarka, Cabernet Sauvignon, Medoc Noir, Pinot Noir.White Grapes: Olasz, Riesling, Welschriesling, Ezerjo, Furmint, Harslevelu, Keknyelu, Leayka,Gewurztraminer, Szurkebarat, Pinot Gris, Sylvaner, Pinot Gris, Muscat, and Ottonel.

ISRAELRed Grapes: Carignan, Grenache, Cabernet Sauvignon, Merlot, and Pinot Noir.Whites Grapes: Clairette, Muscat, Smillon, Chardonnay, Smillon, Riesling and Sauvignon Blanc.

ITALYRed Grapes: Aglianico, Barbera, Bonarda, Canaiolo, Corvina, Rondinella, Molinara, Nero dAvola, Dolcetto, Freisa,Grignolino, Lagrein, Lambrusco, Montelpuciano, Nebbiolo, Raboso, Refosco, Sangiovese, Schiava and Teroldego,Cabernet Sauvignon, Cabernet Franc, Merlot, Pinot Nero (Pinot Noir), and Syrah.White Grapes: Albana, Chardonnay, Gewurztraminer, Muller-Thurgau, Pinot Bianco, (Pinot Blanc), Pinot Grigio(Pinot Gris), Ribolla, Prosecco, Riesling Italico, Sauvignon Blanc, Trebbiano, Sylvaner, Vernaccia, and Verdicchio.

LEBANONRed Grapes: Carignan, Syrah, Mourvdre, Grenache, Cinsault and Cabernet-Sauvignon.White Grapes: Ugni-Blanc, Muscat Clairette, Bourboulenc, and Chardonnay.

MEXICORed Grapes: Cabernet Sauvignon, Merlot, Malbec, Nebbiolo, Tempranillo, Zinfandel, Petite Syrah and Nebbiolo. White Grapes: Sauvignon Blanc, Chenin Blanc, Chardonnay, Fum Blanc, Palomino, Ugni-Blanc, and Moscatel.

NEW ZEALAND Red Grapes: Cabernet Sauvignon, Merlot, Pinot Noir, and Merlot.White Grapes:Muller Thurgau, Chardonnay, Riesling, Sauvignon Blanc, Muscat, Chenin Blanc, and Smillon.

PORTUGALRed Grapes: Alfrocheiro Preto, Alvarelho, Azal Tinta, Tinta Barraida, (Baga), Bastardo, Brancelho, Borracal, Periquita,Ramisco, Espadeiro, Molar, Negra Mole, (Tinta Negra Mole), Perreira Matias, Tinta Amarela, Tinta Pinheira, TintaRoriz (Tempranillo), Touriga Francesa, Touriga Nacional, Perdal, Vinhao, Espadeiro, Azal Tinto and Trajadura.White Grapes: Arinto, Assario, Azal, Barcelo, Bical, Boais, Boal, Borrado das Moscas, Branco, Cercereal do Duoro,Encruzado, Esgana Co, Ferno Pires, Folgoso, Galego Duorado, Loureiro, Maria Gomez, Moscatel (Muscat), Rabode Ovelha, Roupeiro (Codega), Sercial, Tebbiano and Verdelho. Trajadura, Avesso, and Alvarinho.

PERU Red Grapes:Malbec, Tannat, Petit Verdot, Barbera, Cariena, Garnacha, Rubi Cabernet, Alicante, Negra Corriente orCreole, and Quebrantana.White Grapes: Sauvignon Blanc, Ugni-Blanc, Chenin Blanc, Pinot Blanc, Riesling, and Smillon.

SOUTH AFRICARed Grapes: Cinsault (called Hermitage locally), Cabernet Sauvignon, Pinotage, Cabernet Franc, Merlot, Pinot Noir. White Grapes: Chenin Blanc, (called Steen Locally) Cape Riesling (Grouchen), Clairette Blanche, Colombar, Smillon,Muscat (Hanepoot), Palomino, Chardonnay, and Sauvignon Blanc.

SPAINRed Grapes:Azal Tinto, Baga, Borrical, Tempranillo (Cencibel), Garnacha, Mazuelo (Carignan), Graciano or CabernetSauvignon, Merlot, Caio, Garnacha Tintorera, Tinto Aragons, Souson and Macia Alicante, Sousn, Ferrn, Menca,Brancellao, Cariena (Carignan), Espadeiro, Monastrell, Moreto, Pansa Rosado, Pinot Noir, and Malbec.White Grapes: Airen, Viura (Macabeo) Malvasa, Garnacha Blanc, Viognier, Treixadura, Torronts, Palomino, Godello,Macabeo, Loureira, Jerez, Malvar, Chardaonny, Sauvignon Blanc, Zarello, Pedro Ximnez, Treixadura, Albario,Torrontes, Jerezana (Palomino), and Godello.

URUGUAYRed Grapes: Tannat, Follie Noir, Cabernet Sauvignon, Cabernet Franc, and Merlot.White Grapes: Smillon, Ugni Blanc, Sauvignon Blanc, Chardonnay, and Muscat.

UNITED STATESRed Grapes: Cabernet Sauvignon, Merlot, Pinot Noir, Zinfandel, Syrah, Cabernet Franc, Touriga Nacional, and TintaRoriz.White Grapes: Chardonnay, Chenin Blanc, Sauvignon Blanc, Smillon, Pinot Gris, Riesling, Concord, Catawba,Viognier, Chenin Blanc, Riesling, Gewurztraminer, Muscat, Elvira, and Niagara.

R E D S T Y L E W I N E S B Y T H E I R R E D S T Y L E W I N E S B Y T H E I R BODY STRUCTURE, GRAPE AND ORIGINBODY STRUCTURE, GRAPE AND ORIGIN

LIGHT BODIEDC o r v i n a , M o l i n a r a g r a p e s based wines from : Valpol ice l la and Lambrusco. S o r b a r a ,G r a s p a r o s s a a n d S a l a m i n o g r a p e s based wines from Ita ly.G a m a y g r a p e based wines/Gamay-Beaujola is s ty le from U.S. G a m a y g r a p e based winesfrom: Chiroubles, Broul ly, Sa int Amour, Fleur ie, Chenas, Jul ienas, Morgon, Moul in--vent , Vin de Savoie and Regnie from France. D o l c e t t o g r a p e based wines from U.S. andIta ly.P o r t u g i e s e r g r a p e based wines from Austr ia , Hungar y and Germany. S p a t b u r g u n d e r g r a p e based wines from Germany.P i n o t N o i r g r a p e s based wines from Cote Du Beaune from Burgundy in France.A z a l T i n t o , S e r c i a l , B a s t a r d o , B o r r a c a l , T o u r i g a N a c i o n a l a n d E s p a d e i r o g r a p e sbased wines from Por tugal .

MEDIUM BODIEDC o r v i n a a n d M o l i n a r a g r a p e s based wines from Recioto Del la Valpol ice l la Amarone. B a r b e r a g r a p e based wines/Verbescos sty le from Ita ly.S a n g i o v e s e a n d C a n a i o l o g r a p e s based wines/Chiant i Class ico sty le wines from Ita ly.G a r n a c h a , T e m p r a n i l l o g r a p e s based wines from Rioja , Spain.C a r i g n a n , G r e n a c h e g r a p e s based wines from: Corbieres, France.C i n s a u l t a n d C a r i g n a n g r a p e s based wines from Cote de Provence, France.Z i n f a n d e l g r a p e based wines/Zinfandel sty le wines from U.S.P i n o t N o i r g r a p e based wines/Pinot Noir sty le from U.S. P i n o t N e r o / B l a u b u r g u n d e r based wines f r om I ta l y. C a b e r n e t S a u v i g n o n , C a b e r n e t F r a n c , M e r l o t , P e t i t V e r d o t a n d M a l b e c g r a p e sbased wines wines/Bordeaux sty le. Most good and top vintages from France.A g i o r g i t i k o a n d X y n o m a v r o g r a p e s based wines/Naoussa wine style from Naoussa, Greece.V e r d e l h o g r a p e based wine from Madeira , Por tugal .

FULL BODIEDB a r b e r a g r a p e based wines from Barbera in Ita ly. P i n o t N o i r g r a p e based wines -Grand Cru, Premier Cru and top vintages from Cote dor : Beaune, Bonnes Mares,Chamber t in , Cor ton, Musigny, Pommard, Richebourg, Romanee Conti and Volnay inBurgundy, France. S y r a h g r a p e based wines from Hermitage, Cote Rotie and Cornas in Cotes du Rhone,France.G a r n a c h a T i n t a g r a p e based wines in Navar ra , Car inena, La Mancha, Penedes, Rioja andUtie l Requena from Spain.S y r a h a n d G r e n a c h e g r a p e s based wines from Chateauneuf-du-Pape in the Rhone Val ley,Languedoc and Rousi l lon in France. Also from Argel ia , Israel , Austra l ia , Cors ica ,Morocco and Ita ly (Sardinia) .T a n n a t a n d M a l b e c g r a p e s based wines from: France, Argent ina , Chi le, Uruguay, U.S.and Austra l ia . M e r l o t g r a p e based wines from: Bordeaux, Pomerol , Laguedoc andRousi l lon in France. Also found in wines from most regions in U.S. , Argent ina , Chi le,Austra l ia .C a b e r n e t S a u v i g n o n g r a p e based wines from: Bordeaux, France, most regions in U.S. ,Argent ina , Chi le, Austra l ia , Bulgar ia , I ta ly and Spain.P e t i t S i r a h ( D u r i f ) a n d S y r a h g r a p e s based wines : from U.S. Austra l ia , Bras i l , Mexico,Argent ina , Chi le. Carinena and Gar nacha Tinta g rapes wines based from Priorato, Spain.Z i n f a n d e l g r a p e based wines, Zinfandel sty le from U.S.T e m p r a n i l l o g r a p e s based wines from Por tugal . Rioja and Rivera del Duero, Spain.N e b b i o l o , A g l i a n i c o a n d S a n g i o v e s e g r a p e s based wines/Agl ianico, Brunel lo diMontalc ino, Barbaresco, Gatt inara and Barolo from Ita ly. M a v r o d a p h n e , L i m n i o a n dK o t s i f a l i g r a p e s based wines from: Greece. B o a l a n d M a l m s e y g r a p e s based winesfrom Madeira , Por tugal . P e r i q u i t a g r a p e based wines from Por tugal . T o u r i g a F r a n c e s aa n d N a c i o n a l , T i n t a R o r i z g r a p e s based wines from Por t , Por tugal . Pedro Ximenez,Palomino, Moscat e l grapes based P.X. (Pedro Ximenez) sweet Sherry from Montilla Moriles, Malaga winesfrom Jerez Spain. Pedro Ximenez grape based wines from Argentina and Australia.

WHITE STYLE WINES BY THEIR BODYWHITE STYLE WINES BY THEIR BODYS T R U C T U R E , G R A P E A N D O R I G I NS T R U C T U R E , G R A P E A N D O R I G I N

LIGHT BODIED

A l b a r i o , M a c a b e o - V i u r a a n d G r e n a c h e B l a n c g r a p e s based wines from Navar ra ,Gal ic ia and Rioja in Spain.A l v a r i n h o , L o u r e i r o a n d T r a j a d u r a , M a l v a s i a , M o s c a t e l g r a p e s based wines-VinhoVerde sty le from Por tugal .C h a r d o n n a y g r a p e based wines from Poul ly Fuisse and Chabl is in Burgundy, France. P i n o t B l a n c g r a p e s based wines from Alsace, France and U.S. S a u v i g n o n B l a n c g r a p e s based wines from: Loire Val ley/Poui l ly Fume, Sancer re andBordeaux/Graves in France. Also from Australia, New Zealand, Argentina, Chile and U.S. Ka b i n e t t T r o c k e n , R i e s l i n g , S y l v a n e r , Ch e n i n B l a n c g r a p e s based wines from France, Austria,Germany, U.S. and South Africa.S e m i l l o n g r a p e s based wines from Graves, Gironde in Bordeaux, France.M u s c a d e t g r a p e based wines from Muscadet in France. Mus c a t G r a p e based sparkling wines from: Italy, Austria, France, Greece, Spain, Australia, andU.S.C h e n i n B l a n c a n d P i n o t N o i r g r a p e s based white and rose wines from Anjou andRose de Marsannay in France. G a r g a n e a a n d T r e b i a n n o g r a p e s based wines : Soave, Venetto in Ita ly, South America ,Austra l ia , Por tugal and U.S.

MEDIUM BODIED

C h e n i n B l a n c g r a p e based wines from: U.S. and other f ine sparkl ing wines fromVouvray in France and South Afr ica C h a r d o n n a y , P i n o t N o i r , P i n o t M e u n i e r , M a r s a n n e a n d R o u s a n n e g r a p e s basedsparkl ing wines from: Champagne, Sa int-Pray and Saumur in Burgundy, France. C h a r d o n n a y g r a p e based wines from: Poui l ly Fuisse, Chabl is, Macon, Saint Veran andMersault in Burgundy, France. Unoaked from U.S. , Austra l ia , I ta ly, Lebanon, NewZealand, Spain and South Afr ica . M a c a b e o , X a r e l l o , P a r e l l a d a a n d C h a r d o n n a y g r a p e s based table and sparkl ing(Cava) wines from Penedes, Spain. Pr ose c co g rape based wines from Prosecco, Ita ly. P i n o t B l a n c g r a p e s based wines from: Alsace, France and Cal i fornia , U.S. , P i n o tB i a n c o g r a p e based wines from Ita ly.S a u v i g n o n B l a n c g r a p e s based wines : oaky and unoaked from U.S. Loire Val ley, Gravesin Bordeaux, France. Casa Blanca and Maule Val leys in Chi le. Mendoza in Argent ina .Marlborough in New Zealand and South Afr ica . P i n o t G r i g i o g r a p e based wines from Ita ly. V e r d e j o g r a p e based wines from Rueda,Spain and V i u r a , G r e n a c h e B l a n c , g r a p e s from Rioja , Spain. Ma l v a s i a a n dV e r d i c c h i o g r a p e s based wines in Orvieto and Frascat i , I ta ly.A s y r t i k o , A t h i r i , V i l a n a g r a p e s based wines from Greece.T i n t a N e g r a M o l e a n d V e r d e l h o g r a p e s based wines from Madeira , Por tugal .P a l o m i n o , P e d r o X i m e n e z g r a p e s b a s e d O l o r o s o, Man z an i l l a , J e r e z s t y l e w i n e sf r om : And a l u c i a i n S p a i n .M u l l e r - T h u r g a u , S y l v a n e r , G e w u r z t r a m i n e r , M o s c a t t o d i C a n e l l i ,L i e b f r a u m i l c h g r a p e s b a s e d w i n e s f r o m A l s a c e i n F r a n c e . A u s t r i a , R h i n ei n G e r m a n y , C a l i f o r n i a i n U. S . a n d P i e m o n t e i n I t a l y .R i e s l i n g g r a p e based white wines from: Austria, Germany, France, S. Africa, Australia and U.S.

FULL BODIED

P i n o t G r i g i o g r a p e s based wines from Ita ly. T o k a y d A l s a c e g r a p e based wines from:Alsace, France. P i n o t G r i s g r a p e s based wines from Austr ia , Germany, Hungar y,Romania , U.S. , Austra l ia , New Zealand and Canada.Vi o gn i e r g r a p e based wines from Condrieu, France, California, U.S. South America, Spain, SouthAfrica, Italy and AustraliaM u s c a t g r a p e based sweet , for t i f ied wines from: Austra l ia , I ta ly, France, Greece, Spain,Austra l ia , U.S.and Por tugal F um B l a n c g r a p e based wines from Cal i fornia , U.S. .A l b a r i o g r a p e based wines from: Rias Baixas (Galicia) in Spain and also widely produced inPortugal. C h a r d o n n a y g r a p e based wines form: Chassagne-Montrachet , Pul igny Montrachet ,Mersault , Cor ton Charlemagne, Montrachet in Burgundy, France. C h a r d o n n a y g r a p ebar rel fermented and aged wines from Cal i fornia , Chi le, Argent ina , Austra l ia , I ta ly,Lebanon, New Zealand, Spain and South Afr ica . G r e n a c h e , C i n s a u l t , G r o s l o t , C a b e r n e t g r a p e s based rose wines from Cal i fornia , U.S.Rhone Val ley and Anjou, France S em i l l o n , S a u v i g n o n B l a n c g r a p e s based late harvest-sweet wines from: Sauternes in France, S.Africa, Australia, Chile, U.S. T o k a j A s z g r a p e s based wines from Carpathian Mts in Hungar y. R i e s l i n g g r a p e based sweet and late har vest wines from: Austr ia , Germany, France,South Afr ica , Austra l ia and U.S.A u s l e s e n s t y l e desser t wines from Germany and Austr ia .

"Appellation"A designated growing wine region that should be controlled or reg-ulated by a local and federal government. There are a few differentadjectives used to explain the unique qualities from each region suchas: its longitud, latitude, soil, climate of each appellation. Theseconditions and their names varies from country to country or fromregion to region depending its topography. The very first country thatestablished this regulations was Portugal followed by France. Belowfind a lisitng of the most important ones:

FRANCE (AOC) APELLATION DORIGINE CONTROLEEITALY (DOC) DENOMINAZIONE DI ORIGINE CONTROLLATAPORTUGAL (DOC) DENOMINACAO DE ORIGEM CONTROLADASPAIN (DO) DENOMINACION DE ORIGENGREECE O.P.A.P. (ONOMASA PROELFSEOS ANOTRASPITITOS)UNITED STATES (AVA) AMERICAN VITICULTURAL AREA

Enemies of Wine- Oxygen

- Direct Light- Heat

- Vibration- Fluctuating Temperatures

WINE BOTTLE SIZE CHARTName Measure Equivalent

Split (sparkling wine bottles) 187 ml One-quarter bottle

Half Bottle 375 ml Half bottle

Standard Bottle 750 ml Standard bottle

Magnum 1.5 liters Two bottles

Double Magnum/Jeroboam (Champagne & Burgundy wine bottles)_____________________ 3 liters____________ Four bottles

Rehoboam (Bordeaux shaped wine bottles) 4.5-5 liters Six bottles

Imperiale (Bordeaux shaped wine bottles) 6 liters Eight bottles

Methuselah (Burgundy shaped-Sparkling wine bottles)__________________6 liters______________________________________Eight bottles

Salmanazar 9 liters Twelve bottles (1 case)

Balthazar(sparkling wine bottles)_________________________12 liters__________________________________Sixteen bottles

Nebuchadnezzar (sparkling wine bottles) ___fifteen liters________12 to 16 lit*_____________________Sixteen to Twenty bottles

Titanic (still wine bottles) 27 liters 36 btls/Three cases

* Size depends on producer and origin

QUICK CHART FOR WINE DESCRIPTIONQUICK CHART FOR WINE DESCRIPTION

APPEARANCE

- Radiant, tenuous, limpid, greasy, bright, star-bright, glycerine, and dense.

COLOR

- Brilliant, clean, opaque, or dark.

- White wines could be light, greenish, healthy, straw, amber, citrus, copper,

mahogany, golden, gold, or green with a yellow rim.

- Red wine could be light red, violet, cherry, dark, faded, reddish, brownish, choco-

late, brick, deep, ruby, earthy, purple, or violet.

NOSE OR AROMA

-Personality: floral, fruity, vegetal, animal, spicy, woody, limpid, dirty, and dense. .

-Intensity: light, medium, heavy

-Quality: superb, acertive, elegant, pleasant, mediocre, or unpleasant.

MOUTH

- In mouth: rich, big, concentrated, greasy, mature, soft, velvety, fluid, smooth,

rough, fresh, sweet, honeyed, rich, acid, tannic, brief, thin, weak, plain, or green.

- Body: alcohol (poor, weak, balanced, normal, spicy, hot, or warm).

- Consistency: full, round, meaty, or delicate and chewy.

- Tannin: rich, bitter: tannic, astringent, hard, rough, citrus and dry.

- Palate: ample, consistent, tight, long, short, or weak.

- Finish: long, short, extensive, pleasant, nonexistent, unpleasant, bitter, persistent.

REMOVING WINE LABELSREMOVING WINE LABELS

1 ) -H o t W a t e r M e t h o d

Fill a tall jug with hot water and add a teaspoon of detergent. Also, fill thewine bottle with very hot water and place inside the jug. After 20-30 min-utes, you will see the label floating in the jug or hanging loosely on thebottle. If the label has come off, leave it soaking. If the label is still on,dry the bottle well and peel carefully with a sharp knife. Be careful not tobreak the label because sometimes soap deteriorates the label.

2 ) - I c i n g M e t h o dAt restaurants and parties, some wine bottles need to be kept cold for bet-ter enjoyment. The server places the bottle in a wine bucket with ice andkeeps it there until you finish drinking. By the time you have finished thebottle, the wine label has completely fallen off the bottle.

3 ) - S t e a m i n g o r S w e a t i n g M e t h o dYou can sweat the bottle in the hot vapor of boiling water for 5 to 8 min-utes. This leaves the adhesive loose and ready to be taken off and alsoleaves the bottle clean.

4 ) -C o m m e r c i a l S t e a m e r ( e x p r e s s o m a c h i n e )A commercial grade steamer used in restaurants exposes the steam direct-ly to the side with the label After 3 to 5 minutes the label will peel off eas-ily.

5) - L a m i n a t i n g M e t h o d Purchase a pack of label scotch pads at any office supply store. Fill winebottle with hot water, place the clear adhesive sticker on the bottle, andrub firmly. Leave it for a few minutes and peel it off. Now you not onlyhave your label but it is laminated as well. Its available on the web.

*show plate: term referring the use of a dinner plate for cosmetic purposes to make the tablesetting looks more elegant. Usually this plate holds the appetizer and soup plates and then later

it is used to serve the main course.

B a s i c Tab l e S e t t i ngWith Seat Position Numbers Placed Clockwise

S i l v e r / c u t l e r y : l e f t t o r i g h t :- butter plate with butter knife on

- Appetizer or salad fork- Main course or dinner fork

- Show plate* with folded napkin on

F r o n t o f s h o w o r d i n n e r p l a t e :- Spoon and fork for dessert and coffee service

R i g h t s i d e o f s h o w d i n n e r p l a t e :- Main course or dinner knife

- Appetizer or salad knife

G l a s s w a r e / c l o c k w i s e t o p c e n t e r t o r i g h t :

Champagne, water, white wine and red wine glasses. Keep glassware format reflecting the different courses-pairings available.

Usually light wines followed by full bodied wines.

WINE SERVING TIPS CHARTWINE SERVING TIPS CHART- White wine before red wine

- Light wine before heavy wine

- Dry wine before sweet wine

- Simple wines before complex wines

- Provide each guest a separate glass for each wine

- If serving two kind of wines, provide half bottle of each wineper every two people.

- If serving four type of wines, provide one bottle for every fourpeople

- If your guest had a glass of wine but He/She wants to try a newtype of wine pour the new wine in a clean glass. - To get your wine cold very quickly place ice in a bucket withsome water and salt, submerge the bottle and after a few minutesthe result will be satisfying reflecting the quickest wine chill youever had.

- White wines are served colder than red wines.

- Complex, subtle, and full-bodied wines should be served withminimum temperatures.

- White, fruity, and sparkling wines are served colder in warm tem-peratures, because it increases the aromatic quality of the wine.

- In cold climates, the temperature reduces the aroma and flavor.

- Lighter, younger and fruitier reds can be served slightly chilled.

- Fuller bodied and tannic reds should not be chilled, but servedat 60 F.

- Sparkling wine bottles have thicker walls and require extra chill-ing time. If a bottle with sparkling wine is opened without a prop-er chill or if it's shaken up, it will foam and spill thus resulting inloss of precious liquid that is a waste and it could be avoided bybeing careful.

Certainly there are unlimited ways to pair food and wine, which truly makes it abeautiful art and a great pleasure in life.

W I N E S E R V I N GW I N E S E R V I N GT E M P E R A T U R E ST E M P E R A T U R E S

F C NOTES

100 3 9 Wa r m B a t h 6 6 1 9 V i n t a g e Po r t6 4 1 8 Bo r d e a u x , S h i r a h ,6 3 1 7 Baga, Tannat, Red Burgundy, Cabernet6 1 1 6 Pais, Rioja, Malbec, Pinot Noir5 9 1 5 Ch i a n t i , Z i n f a nd e l , Temp r a n i l l o ,G r en a ch e No i r5 7 1 4 Tawny, NV Po r t , Mad e i r a5 5 1 3 Perfect storage for all white wines5 4 1 2 B e a u j o l a i s , Ro s e5 2 1 1 A i r e n , V i o gn i e r , S a u t e r n e s4 8 9 Ga r n a ch a , Ch a r donn ay4 7 8 A l b a r i o, R i e s l i n g4 5 7 Champagne, Sparkling wines, Cava4 3 6 I c e w i n e s4 1 5 Spuman t i3 5 2 F r i d g e t empe r a t u r e3 2 0 Wa t e r f r e e z e s0 1 8 F r e e z e r t empe r a t u r e

Ave r a ge Wine S e r v i ng Tempe r a tu r e s :

Wh i t e W i n e s : 45 - 5 0 F o r 7 - 1 0 C Red W in e s : 50 - 6 5 F o r 1 0 - 1 8 C Ro s W i n e s : 45 - 5 5 F o r 7 - 1 3 C S p a r k l i n g W i n e s : 42 - 5 2 F o r 6 - 1 1 C Fo r t i f i e d W i n e s : 55 - 6 8 F o r 1 3 - 2 0 C

PAIRING FOOD BY TYPE OF WINESYoung white wines are refreshing, c lean and have fr ui ty, c i tr us,apple, and pear l ike f lavors. Make good pair ing with sa lads, f ish,she l l f i sh , sp i cy d i shes and cheese. (Cha rd onna y, Ve rd e j o ,Albar inho, Viogn i e r ) .

Sparkl ing wines are cr ispy, refreshingly efferevesent show ele-gance with i ts minera l treats from the soi l , f resh fr ui ty treatsfrom g reen apples, toasty nuts and s ince i t ' s a ver y versat i le winei t v ir tual ly pairs with any food f lavors and textures. I t i s usual lygood for Hors d 'eouvres, desser ts, any ber r ies and chocolates.(Chardonnay, Pino t Noir o r Vouvray s t y l e w ines ) .

Oaky or s i lky white wines are creamy, toasty, oaky and havevani l la , honey & melon compl imentar y f lavors. Makes good pair-ing with pasta , chicken, f ish, soft cheese. (Cal i f o r n ia s t y l e w inesbased on the Chardonnay and Viogn i e r g rapes ) .

Young and aged cr ispy fr ui ty white wines tend to be refreshing,c lean and have fr ui ty, c i tr us, f lora l t reats, and f lora l l ike f lavors.Makes good pair ing with cheese, sea food sa lads, f ish, shel l f ish,spicy dishes. (Fine wines based on var i e t i e s su ch as : (Chen in Blanc,Rie s l ing and Gewurzt raminer ) .

Aged r ich white wines have minera l i ty treats such as ear thyness,refreshing f lora l tones and c lass ic fr ui ty treats from the var ieta lssuch as balanced lemon acidi ty. But are a lso s l ight ly butter ywhich in turn make good pair ing with butter y creamy sauces, o i lyf ish, white meats, sa lads, p izza , pasta , sa lmon, chicken. (Fine agedBur gundy s t y l e w ines based on the Chardonnay var i e ta l ) .

Simple fr ui ty red, young and juicy reds are ear thy and s i lky ac lass ic treat from the ter roir. In addit ion they br ing most ly redfrui ty treats from the g rapes used. They pair wel l with pasta , redmeats such as : lamb, pork, veal and beef. (Bur gundy s t y l e w ines suchas Bour gogne Rouge o r Beau jo la i s wines based on Pino t Noir and Gamaygrapes ) .

Round wines are usual ly intense, complex, with heavy f lavorswith treats of coffee, leather, chocolate, pepper. They makegood pair ing with spicy dishes, r ich beef and sauces with intensef lavors, a lso hard and r ich cheeses. (Caber ne t Sauv i gnon , Syrah ,Mer lo t o r bl ends ) .

For t i f ied wine sty les are syrupy, thick, woodsy sweet wines thathave been for t i f ied with brandy and oftent imes f lavored withherbs, roots, peels, and spices. Class ic examples are : Sher r y,Madeira , Marsa la , Por t , and Vermouth. These wines make goodpair ing to desser ts, f r u i t , pastr ies, sorbets and ice creams.For t i f ied wines are often used in cooking, and they are ser ved asaper i t i f or desser t wines. (Wines based on var i e t i e s su ch as : Pedr oXimnez , Malvas ia and Tour i ga Nac iona l ) .

Late har vest wines that are sweet uniquely aromatic, are thick intexture their most c lass ic f lavors are caramel l ike, woodsy, per-fumed, exot ic fr ui ts and pair perfect ly ver y r ich foods such asfoie g ras, duck confi t or sweeet breads or Asian spicy foods.(Fine wines based on var i e t i e s su ch as : Smi l l on , Sauv i gnon Blanc,Chen in Blanc, Rie s l ing and Gewurzt raminer ) .

CLASS IC CODES USED WHENCLASS IC CODES USED WHENPA I R I N G F O O D A N D W I N EPA I R I N G F O O D A N D W I N E

1- White before red.

2- Light before heavy.

3- Dry before sweet.

4- Delicate dishes with subtle wines.

5- Rich dishes with full-bodied wines.

6- Never use poor quality wine. Do not use wines you would not

drink.

7- Simple before complex

8- Young before old.

9- Match sweet wines with slightly sweet or spicy foods.

10- Serve white wines with seafood and chicken.

11- Serve red wine with other meats

12- Remember, serving a wine too cold can cover its flavor and

sweetness. Chill it just right and the wine will become more fla-

vorful.

13- Heavier, red wines are often paired with red meats because

fats and oils usually tend to neutralize strong tannin.

14- High alcohol content wines normally taste slightly sweeter

and often are nicely paired with sweet or spicy foods.

15- Acidic, tart wines taste less acidic with food with the same

personality.

Arabic (Egypt ian)Arabic (Kuwait i )

BasqueBulgar ia

Fi j ianEngl ishSpanishCata lanChineseCroat ian

DanishDutch

FrenchGermanHebrew

HungarianGael ic (Ir ish)

Gal ic ianIta l ian

JapaneseKorean

LithuanianModern Greek

NorwegianPers ianPol ish

Por tugueseQuechua

RomanianRussianSerbianSwedishTurkish

VietnameseYiddishFinnish

Afr ikaansHawai ian

fee sahitkum!bi l - 'fya !On egin! Topa! sker r iska !Nazdrave!Bula !Cheers !Sa lud!Salut ! Txin tx in!Ganbei !U zdravl je !Skl !Gezondheid! votre sant !Prosi t !Lechaym!Egszgedre!S l inte agus t inte ! Sade!Salute !/Cin Cin!Kanpai !"dr y g lass"Konbe!I sveikata !Sten hygeia sas !Skl !beh sa lamat iNa zdrowie!Saude! Vivas !Mana ungug canaNoroc!Vashe zdorovie !Zxivje l i ! U zdravl je !Skl !Afiyett in ize !Can ly !(Gezunterheyt) Ter veydeksi !Gesondheid!Okole Maluna! (bottoms up)

B U Y I N G , S E R V I N G A N DP A I R I N G S H E R R Y

The best foods to pair with Sherry are sea- food or the well known"Spanish tapas." Serve it cold. If you serve Sherry at a social event or youbuy it from a restaurant, make sure the Sherry, Fino or Manzanilla, isfresh. Freshness of this wine is crucial, because it will make a differencein the quality of its flavor. At some restaurants, once servers haveopened a bottle of Sherry, Fino or Manzanilla, the bottle oftentimesremains open for long periods of times, which results in the oxidation ofthe product. Once a bottle of Sherry is opened keep it no more than oneday. Fino and Manzanilla, oxidize or turn rancid once exposed to air. InJerez its usually sold in half bottles, which in the end is more practical andideal for a meal. Amontillados, Olorosos and creams will last muchlonger. Try to buy Sherry from a trusted source to ensure the integrity ofyour next bottle of Sherry. There is also the classic sweet sherry that maybe paired with desserts as well.

WHITE WINE AND FOOD PAIRING

Chardonnay: veal, turkey, seafood made with butter, ham, chicken, pastamade with butter or cream. Gewurztraminer:muenster cheese, spiced/peppered cheeses spicy dish-es, Indian, Thai food, smoked foods, and pork.Sauvignon Blanc: chevre, goat and strongly flavored cheeses, oysters,grilled or steam salmon, seafood salads.Riesling: mild cheese, Asian foods dishes, seared or fried salmon, clams,mussels, sashimi, sushi, ham, pork, lobster, Indian curry based dishes.

RED WINE AND FOOD PAIRING

Cabernet Sauvignon: cheddar, blue cheeses, strong cheeses, spicy orrich beefs, duck, pt, rabbit, spicy chicken or poultry, sausage and chori-zo.Merlot: roasted beef, roasted turkey, roasted and braised chicken, roast-ed lamb, veal stew, liver, venison, meat stews.Syrah: braised chicken, chili based dishes, goose, meat stews, steak stews,barbequed meat, spicy meats, garlic stews and casserole, grilled beef andchicken. Pinot Noir: Gruyere cheeses, charcuterie, sauted braised chicken, coldcuts, duck, rabbit, roasted turkey, roasted beef, lamb, veal and truffles.