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U-Line Wine Guide 2
USER GUIDE
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Pork, Veal, Lamb and
Poultry
Light-Bodied Red Wines
Fruit
Sweet White and Sparkling
Wines
A Toast to Wine Truths
Like the grapes themselves, many wine myths have
been cultivated over the centuries.
Myth 1:
Most wines taste better when aged.
Truth:
In fact, less than 5% of wines produced today
are meant to be aged. Most wines are crafted to be
consumed within the first one to two years.
Myth 2:
Wines should be uncorked and decanted
allowing them to “breathe.”
Truth:
To breathe or not breathe? While it is better
to allow a young tannic Red to breathe in a glass or
decanter to soften the tannins, an old Red reaches a
stage in its life where it should be enjoyed soon after
opening. Allow an old Red to breathe for a short time
to dissipate any off odors. Most white wines can be
served, ideally, 10-15 minutes after opening.
Myth 3:
When age worthy wines peak, they must be
consumed almost immediately.
Truth:
Most great wines reach a plateau period
rather than a peak. Great Bordeaux’s may have as
much as a 10-year plateau before fading.
Myth 4:
Wine color does not change with aging.
Truth:
As red wines age they get lighter in color
while whites get darker.
The Cork: A Mystery on Its Own
Cork Presentation. The ritual of the presentation of the
cork has a rich and fascinating history dating back to
the late 1800’s. A phylloxera (root louse) devastation
to the vineyards severely limited the supply of great
wines. Restaurateurs would remove labels on inferior
wines and replace them with labels from superior
wines. This made it necessary for patrons to protect
themselves by checking the branding on the cork to
ensure that what they ordered was, in fact, what they
were served.
When presented with a cork today, feel it to check for
its integrity, read and match the branding on the cork
to the bottle and set it aside. There is little to be
learned from the cork. The proof is in the wine.
“Corked” wines. If you’ve ever had a wine that smelled
or tasted of mold, you’ve experienced a wine that may
have been “corked.” Today, between five and eight
percent of wines are tainted with Trichloroanisole
(TCA). This substance, found naturally in plants and
trees, is imparted to the wine through the cork. Corked
wines are a major concern for winemakers as it
destroys millions of cases per year and puts
reputations at stake. Amazing as it may seem twist-off
caps may offer a better alternative and many great
wineries in California, Australia and New Zealand are
pioneering the trend.
Common Tasting Terms
IDEAL WINE STORAGE CONSIDERATIONS
Terminology
Description
Acidity
A critical element of wine that is
responsible for preserving the wines
freshness. Excess acidity results in an
overly tart and sour wine.
