No need to stress when choosing: 8 basic rules when buying wine

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There is a method to my wine mess in the cellar. There are bottles that need to be stored for long periods of time, magnums for family gatherings, experimental wines whose development I follow, and various sparkling wines. Eight types of wine are enough for maximum enjoyment.

Two types of sparkling wine are ideal for your supply. There’s nothing better than Prosecco di Valdobbiadene as an aperitif, a glass at Sunday brunch or as an accompaniment to meals. The effervescent comes from Veneto, is made from the Glera grape and undergoes secondary fermentation in steel tanks. If you like it sweeter, the “extra dry” flavor is for you. “Brut” refers to Prosecco, focusing on freshness and acidity.

Rosé sparkling wines are a must. It could be Champagne or Franciacorta from Lombardy. Both sparkling wines get their fine bubbles during secondary fermentation in the bottle and subsequent storage on the lees. This results in a delicate, rounded taste reminiscent of peeled almonds and donuts. The perfect choice for a private or champagne dinner.

Here, too, two types are sufficient: Thin-bodied with fine acidity, and full-bodied with depth and melting, seen in wooden barrels from the inside. Swiss Riesling x Sylvaner, Riesling from Germany or Austria, and Verdejo from the Spanish growing region Rueda are uncomplicated wines. During the summer months, they serve great snacks on the terrace, with vegetable sauces or bread and cheese.

Wines made from the Chardonnay variety have more meat on their bones. You have a wide range of options here. Qualities from California are often worn out at the barricades. The hardness and melting effect on the palate, as well as the aromas of yellow fruit, hazelnuts and donuts, suits not only bagels with cream cheese and salmon, risotto and spaghetti carbonara, but also grilled foods with strong spices.

Power and elegance add great excitement to your red wine selection. The strengths are extremely diverse. Bordeaux from the Médoc, Shiraz from Australia or Sangiovese from Tuscany add color, structure and tannin to the glass. Legumes put no limits on your willingness to experiment with food pairings, as they make great partners for vegan dishes made with ratatouille, cote de boeuf or roasted meat.

The elegant side of your red wine supply requires greater precision in making your selection. Pinot noir is considered synonymous with elegance and sophistication in the wine world. Magnificent wines of this variety are made in Switzerland. They are served without aging in wooden barrels, slightly chilled in summer, with pomegranate couscous, Bündnerfleisch and farmer’s bread or fish dishes.

Two types of sweets with different uses can be read late or strengthened. Wines such as Sauternes, Trockenbeerenauslese, Grains Nobles or Hungary’s dessert wine classic Tokajer go well with dessert and cheese. These specialties are made from overripe, shriveled fruits that are covered with noble rot. The Botrytis cinerea fungus pierces the fruit’s skin, water evaporates and sugar and acid condense. The scent of exotic fruits, honey notes and smooth texture are the characteristic features of these wines.

Fermentation of grape must is stopped by adding high-proof wine distillate to port wine. The longer wines are kept in barrels, the more aromatic they become. Dried fruits and nuts are the classic flavors of this place. When consumed alone, they sweeten the end of the day as meditation wine. If you wish, you can have hazelnuts, fruit bread or chocolate as a snack.

Source : Blick