{"id":656,"date":"2014-12-04T12:00:37","date_gmt":"2014-12-04T12:00:37","guid":{"rendered":"http:\/\/paraligo.com\/en\/?p=656"},"modified":"2014-12-04T12:00:37","modified_gmt":"2014-12-04T12:00:37","slug":"wine-guide","status":"publish","type":"post","link":"https:\/\/paraligo.com\/en\/did-you-know\/wine-guide\/","title":{"rendered":"Wine guide"},"content":{"rendered":"

\"Wine<\/a><\/p>\n

Product of creative artistry ready to reveal it\u2018s mysteries of taste, scent, origin and history at the sound of the cork popping, wine can be the perfect company or perfect for company and definitely a wonderful gift. This basic\u00a0Wine guide<\/strong> intends to tell you everything you need to know about wine basics.<\/p>\n

A bottle of wine is without doubt the ultimate beverage that\u2019s fits every occasion, from Christmas dinner to a hard working days\u2019 night. Our humble Wine guide<\/em> hopes to be helpfull to each one of these occasions and that is the very reason it was created for.
\n<\/p>\n

Grape varieties<\/h5>\n

There are more than 5.000 wine grape varieties in the world, all descending from two primar grape families. Vitis Vinifera, found in Europe, and Vitis Labrusca found in Canada and United States. Wine can be made from one or more\u00a0varieties. When a variety is used as the predominant\u00a0 (minimum content of 75% to 85%), the result is a “varietal<\/a>” wine. There are also “blended” wines not inferior to varietal wines, that are blended from different grape varieties.<\/p>\n

Wine names<\/h5>\n

Wines are named for their grape variety or after the place of cultivation. Laws dictate the minimum percentage of a grape variety that a wine must contain in order to bare the variety\u2019s name. In the European Union that minimum percentage is 85 percent. Most European wines are named for their\u00a0region\u00a0as the type of soil, the amount of sunshine or of rain can result to grapes of the same variety having different characteristics from place to place.<\/p>\n

\"Basic<\/a>Fundamental wine groups<\/h5>\n

Wines can be primarily organized into 5 basic groups. White, Red, Ros\u00e9, Sparkling which can be red, white or ros\u00e9 and dessert or fortified wines, in colors ranging from pale blond to deep tawny. Each of these five groups can contain several different grape varieties and winemaking styles.<\/p>\n

White wines<\/h5>\n

White wines are typically made from white grapes but can also be made from black. They can be dry, off dry, sweet and semisweet. Some of the most popular white wines include Chardonnay, Pinot Grigio, Riesling and Sauvignon Blanc. They should be served at 7-10 \u00b0C. They pair with Tuna, salmon,\u00a0 Shellfish,\u00a0 Chicken,\u00a0 Pasta, rich sauces, Asian dishes not too spicy.<\/p>\n

Red wines<\/h5>\n

They are made from black grapes and have a red or blue hue. They can be dry, off dry, sweet and semisweet. They differ from whites in pigmentation and tannin content. Some of the most popular red wines include Beaujolais, Cabernet Sauvignon, Chianti, Merlot, Pinot Noir and Zinfandel. They should be served at 10-18 \u00b0C. They pair with Grilled red meat, Beef, Duck, Stews, Pot roast, Soy sauce marinades and Sauces rich in black pepper.<\/p>\n

Ros\u00e9 wines<\/h5>\n

They are referred as ros\u00e9, pink or blush wines. Their color is pink. They are made from black grapes by removing their skin after a few hours of fermentation or by blending together white and red wines. They can be sweet, semisweet or dry. Popular sweet ros\u00e9s are White Merlot and White Zinfandel, while popular dry ros\u00e9s are Cinsault and Malbec. They should be served at 7-13 \u00b0C. The sweeter ones pair with Lobster, Seared salmon, Tuna, Duck and cheeses such as Camembert and Brie\u00a0and the dry ones pair with Grilled Chicken, Prosciutto, Spicy Seafood and Pasta.<\/p>\n

Sparkling wines<\/h5>\n

They can be made from all varieties of grapes and they contain carbon dioxide bubbles that occur during fermentation. Champagne is a type of sparkling wine named after a region in northeast France. They can be white, red, or ros\u00e9, sweet, semisweet or dry. \u00a0Some of the most popular sparkling wines are Cava, Champagne, Cr\u00e9mant d\u2019Alsace, Moscato d\u2019Asti and Prosecco. They should be served at 6-11 \u00b0C. They pair with Caviar, Smoked salmon, hard Cheeses, Fish and shellfish, Cream sauces, Asian dishes, Salty foods and fruity condiments.<\/p>\n

\"Wine<\/a>Dessert wines<\/h5>\n

Dessert wines have a high sugar content, making them perfect to serve with or as dessert. Dessert wines can also be fortified by Brandy or other spirits added to the juice during fermentation. Then can be white, tawny, ros\u00e9 or red. Some of the most popular dessert wines are ice wines, Rieslings, Madeira, Port, Sherry and Sauternes. They should be served at 13-20 \u00b0C. They pair with Cheese, Fruit tarts and Chocolate.<\/p>\n

Wine descripition<\/h5>\n

Wine can be described according to aroma\u00a0or\u00a0bouquet defining the smell,\u00a0 body attributing the sense of\u00a0 a wine in your mouth, acidity that makes wine feel\u00a0crisp or soft, flavour intensity, amount of tannins, aftertaste usually referred as finish, frutiness or spiciness, being dry, off-dry, sweet or semisweet, and fermentation conditions that can make it oaky, smoky, toasty etc.<\/p>\n

Wine pairing guidelines<\/h5>\n

Acid likes Acid (Chardonnay with a vinaigrette salad)<\/p>\n

Acid likes Fat (Champagne with cheese cake)<\/p>\n

Alcohol likes Fat (\u0396infandel with pepper steak)<\/p>\n

Bitter likes Fat (Steak with Sangiovese)<\/p>\n

Sweet likes Salty (Riesling with Asian foods)<\/p>\n

Sweet likes Sweeter (Asti Spumanti with vanilla custard)<\/p>\n

International and Greek Wine varieties A-Z<\/h5>\n

Agiorgitiko, Aidani, Albari\u00f1o, Aligot\u00e9, Amarone, Amorgiano, Arneis, Asti Spumante, Assyrtiko, Asproudes, Athiri, Auslese,\u00a0 Avgoustiatis,Banylus, Barbaresco, Bardolino, Beaujolais Blanc de Blancs, Bekiari, Blanc de Noirs, Boal or Bual, Brunello, Cabernet Franc, Cabernet Sauvignon, Carignan, Carmenere, Cava, Charbono, Champagne, Chardonnay, Ch\u00e2teauneuf-du-Pape, Chenin Blanc, Chianti, Chianti Classico, Claret, Colombard (French Colombard), Constantia, Cortese, Dafni, Debina, Dolcetto, Eiswein, Frascati, Fum\u00e9 Blanc, Gamay, Gamay Beaujolais, Gattinara, Gew\u00fcrztraminer, Grappa, Grenache, Johannisberg Riesling, Katsano, Kidonitsa, Kir, Kotsifali, Krassato, Lagorthi, Lambrusco, Liatiko, Liebfraumilch, Limnio, Madeira, Malagouzia, Malbec, Mandilaria, Marc, Marsala, Marsanne, Mavrodafni, Mavrotragano, Mavroudi, Mead, Meritage, Merlot, Monemvasia, Montepulciano, Moscato, Moschofilero, Moshomavro, Mourvedre, M\u00fcller-Thurgau, Musca, Negoska, Nebbiolo, Petit Verdot, Petite Sirah, Pinot Blanc, Pinot Grigio\/Pinot Gris, Pinot Meunier, Pinot Noir, Pinotage, Plito, Port, Retsina, Robola, Roditis, Roussane, Sangiovese, Sauterns, Sauvignon Blanc, Savatiano, S\u00e9millon, Sherry, Sideritis, Stavroto, Soave,Tokay, Traminer, Trebbiano, Ugni Blanc, alpolicella, Verdicchio, Vertzami, Vilana, Viognier, Vlachiko, Xinomavro, Zinfandel.<\/p>\n

This Wine guide means to introduce a beginner to the abyssal yet fabulous world of wine. Please excuse any mistakes or omissions and fell free to comment such ones.<\/p>\n","protected":false},"excerpt":{"rendered":"

Product of creative artistry ready to reveal it\u2018s mysteries of taste, scent, origin and history at the sound of the cork popping, wine can be the perfect company or perfect for company and definitely a wonderful gift. This basic\u00a0Wine guide … Continued<\/a><\/p>\n","protected":false},"author":2,"featured_media":657,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"kt_blocks_editor_width":"","_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[27],"tags":[],"class_list":["post-656","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-did-you-know"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/posts\/656","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/comments?post=656"}],"version-history":[{"count":4,"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/posts\/656\/revisions"}],"predecessor-version":[{"id":666,"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/posts\/656\/revisions\/666"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/media\/657"}],"wp:attachment":[{"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/media?parent=656"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/categories?post=656"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/paraligo.com\/en\/wp-json\/wp\/v2\/tags?post=656"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}