A few excerpts of some of the comprehensive information included in “Wine & Spirits”. You'll also enjoy downloadable "pocket guides" to use as an reference when you visit your local wine shop, easy to follow charts on how to match food & wine, a beverage calculator and "Recent Discoveries" of exceptional wines and spirits that we've tasted or learned of from members of our entertaining community. Plus much more.
Check out "What's Ahead", a 3 month preview of additions that will be added on a weekly basis to MemorableEntertaining.com and sign-up for our free monthly newsletter titled "What's Ahead". Want to know more? Read "Customer Testimonials" or "In the News" to learn what members and the press are saying about us. Or view our "Membership Preview Slideshow".
Guidelines for Matching Foods with Wine
o Savory dishes: wines that have a hint of sweetness.
o Desserts: wines that are as sweet as the dessert or sweeter
o Bitter foods: tannic or fruity, full-flavored wines
o Sour or acidic foods: more acidic or dry wines
o Smoky & salty foods: acidic wines, sweet wines or bubbly beverages
o Spicy foods: slightly sweet wines
o Lighter foods: lighter wines
o Rich or heavy foods: wines of equal or greater richness
o Crunchy food: creamy wine
o Soft textured foods: crispy wine
Wine Definitions
A.O.C.: an abbreviation for Appellation d'Origine Controlee: the french government agency that controls wine production there.
A.P. number: official testing number displayed on German wine that shows the wine was tasted and passed government quality control standards.
Barbaresco: a full-bodied, D.O.C.G. red wine from Piedmont, Italy.
Barolo: A full-bodied D.O.C.G., red wine from Piedmont, Italy.
Beaujolais: a light, fruity red Burgandy wine from the region of Beaujolais.
Beaujolais Nouveau: the "new" Beaujolais that's produced and delivered to retailers in a matter of weeks after the harvest.
Beaujolais-Villages: a Beaujolais wine that comes from a blend of grapes from designated villages in the region: it’s a step up in quality from regular Beaujolais.
Berrenauslese: a full-bodied, sweet white German wine.
Dessert Wines
Madeira
There are 4 types of Madeira, ranging from dry and tart to rich and raisiny.
Sercial: dry & tart. Nice as an aperitif. Serve chilled.
Verdelho: medium-dry and smoky; it is a bit sweeter. Serve chilled before or after meals. Great with a soup course.
Bual: rich and raisiny. A dessert wine. Also excellent with cheese.
Malmsey: very sweet and an excellent dessert wine. Can also be served as an after dinner drink.
o Storing: store upright, preferably in a cool place. Madeira can be opened and recorked for up to three weeks without affecting its quality.
o Serving: serve at room temperature, decant and allow Madeira to breathe. The longer it is exposed to air the more aromas are allowed to develop.
Banana desserts Caramel desserts Milk chocolate deserts Pumpkin desserts Almond desserts Dark chocolate desserts Coffee desserts Creamy desserts Custard desserts Nut desserts
