U-Line Wine Guide; Looking Behind The Label; Wine Selections Suggestions - U-Line 2224BEV User Manual & Service Manual

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U-Line Wine Guide

LOOKING BEHIND THE LABEL

To most, wine is a delicious mystery. We purchase it,
uncork it, and savor its taste and beauty. But there is
so much more to true wine appreciation. Many
secrets are simply too good to keep bottled up.

WINE SELECTIONS SUGGESTIONS

Selecting the right wine for the right occasion can
sometimes be a seemingly awkward or difficult task
for the beginning wine enthusiast. We would
therefore like to present you with a few suggestions
which may provide a little more confidence and
enjoyment when choosing and serving your wines.
When selecting wines, keep an open mind and do not
be afraid to be adventurous. Do not view the subject
of wine so seriously it discourages you from learning
and discovering for fear of embarrassment if
something is incorrect. Wine is best viewed as a
hobby and enjoyed.
When assembling your collection, try not to become
obsessed with "Vintages." Although a chart can be a
useful tool, generalizations about a specific year have
led more than one collector to disappointment. Often
an "Off Year" will provide a better value and more
drinking enjoyment.
The primary guideline to the subject of wine is your
own palate. Do not be afraid to make mistakes.
Experiment, discover, but most of all, enjoy yourself
and your new ULine product.
Guide To Common Styles Of Wine
Red Wines
California
Full-Bodied Dry
French
Italian
Medium-Bodied Dry California
French
Zinfandel, Cabernet
Rhone, Chateauneuf-du-
Pape Barbaresco, Barolo
Pinot Noir Bordeaux,
Burgundy
Light-Bodied Dry French
Italian
White Wines
Full-Bodied Dry California
French
Medium-Bodied Dry California
French
Light-Bodied Dry French
Full-Bodied, Very Germany
Sweet French
Hungary
Medium-Bodied, California
Semi-Sweet Germany
Light-Bodied Off Germany
Dry
Matching Food and Wine
Although there are no hard fast rules for matching wine
to food, observe some guidelines. Delicate dishes
should be accompanied by lighter more delicate wines.
Full-flavored foods should be matched with fuller-
bodied wines.
As a general rule, one should aim to ascend in flavor
and quality of wines served.
Serve a:
DRY wine
WHITE wine
YOUNG wine
LIGHT-BODIED wine
Any step back in quality will be noticed. If a fine wine
is tasted prior to a lesser wine, many of the fine
wine's subtle qualities may be missed.
Common Food and Wine Matches
Foods
Fish, Shell Fish, Crab,
Oysters
Beef, Venison
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Beaujolais Chianti,
Bardolino
Chardonnay Montrachet,
Meursault
PulignyMontrachet
Sauvignon-Blanc
Pouilly-Fuisse, Sancerre,
Vouvray, Graves
Chablis, Muscadet,
Pouilly-Fume
Beerenauslese
Sauternes Tokay
Gewurtztraminer
Liebfraumilch
Rhine, Mosel, Riesling
Before a:
SWEET wine
RED wine
OLD wine
FULL-BODIED wine
Wines
Dry White Wines, Light
Sparkling or Extra Dry
Champagne
Full-Bodied Red Wines
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