WINE AND CHEESE

  This is one of the most frequently asked questions, as food and wine pairing holds a special significance. Remember, wine isn't just something you drink; it's an experience. Pairing the right wine with the right dish enhances that experience, while a mismatched pairing can diminish it. Traditionally, red wines are paired with red meats, and white wines are enjoyed with seafood. However, there are exceptions—wines like Sangiovese and Pinot Noir can pair wonderfully with crab. If you're hosting a formal gathering, it's wise to stick to classic pairings, but when it's a casual lunch or dinner with friends, don't hesitate to experiment a little and discover new combinations.    

  The price of wine reflects several factors, including terroir, oak aging, and the time invested in its production. Terroir refers to the combination of natural environmental factors and the physical characteristics of the land that influence the wine's style. When a wine is said to exhibit terroir, it means its flavour profile is characteristic of the region where it was produced. The quality of the fruit plays a significant role in determining the wine's value, which is influenced by the terroir, the winemaking techniques employed, the time dedicated to its production, and fermentation in oak barrels. All these elements come together to define the wine's uniqueness and price.    

Wine is an experience—the more you immerse yourself in it, the more you’ll learn. 

This is a common question among wine enthusiasts, beginners, and learners alike. The answer lies in the chemical process of aging, specifically involving phenolic compounds. As wine ages, these compounds interact and evolve, altering its taste, aroma, and colour—sometimes for the better, but not always. The wine's ability to age well is closely tied to its phenol levels. Wines with higher phenolic content tend to age gracefully, developing more complex flavours and aromas over time. On the other hand, wines with lower phenol levels are less likely to improve significantly with age.

While there’s no strict rule, red wines generally have a higher alcohol content than white wines. 

Have you ever noticed that dry, puckering sensation in your mouth after sipping wine? 

The "tears of a wine," also known as wine legs, are the droplets that form on the inside of a wine glass. These tears indicate the wine's alcohol or sugar content. They result from a phenomenon where surface tension is affected by the evaporation of alcohol, creating this distinct visual effect.

"Vintage" refers to the year the grapes were harvested. 

Once a bottle of wine is opened, whether it's a full-bodied or lighter style, it typically remains good for three to five days if stored in the refrigerator. 

Sulfites are naturally occurring chemical compounds present in wine, with varying levels depending on the type of wine.