Terra Firma

For some people, finding a good wine is a lifetime's work. But if you're amongst those who have no clue and all wrong ideas about the fine art of wining, have no fear.

Here's what you need to know about wining: There are two kinds - the red and the white.

Think you can have fun by setting up a wine-tasting evening.

The rule of thumb, "Red wine goes with red meat and white wine with white meat". A good assortment would be a dry white, a semisweet white, a blush, a light red and a fruity red. Reading the labels at a liquor store will help you find a good variety of qualities; even better, ask someone in the know to help you pick a range for your purpose.

Mild-tasting snacks such as crackers, cubes of mild cheese, raw vegetables and, oh yes, grapes would do very well. White wines should be chilled and kept chilled while being served; red wines chilled just slightly above room temperature or, in hot climates, at room temperature. Open the red wine about a half hour before serving--"breathing" allows flavor to emerge.

The recommended wine glass has a long stem and a tulip-shape bowl. The rim should curve in slightly to help keep a sparkling wine sparkling, and to hold the flavor of other wine. Wipe the top of each bottle with a clean napkin before pouring. The ritual of first pouring a bit in a glass for the host has a purpose. If any pieces of cork are going to pour out, they will probably come in that first decanting. And if by chance any air got in the bottle and spoiled the wine, the host will be the one to discover that. When the host gives the go-ahead, pour each glass but no more than half full.

Look at the wine. Look at it against a background of white paper or a white tablecloth. It should be clear. It is ok if there's sediment in the bottom of the bottle, as long as the wine itself is not hazy. White wines become darker as they age, from a pale green-yellow to a gold color. Reds get lighter as they age. Usually, the deeper the red, the higher the quality of the grapes. A deep red will have a full body and flavor.

Now you are ready to swirl your glass. Keep it on the table, but move it in circular motions. That will release the aroma, which will help you appreciate its flavor all the more. After swirling comes sniffing. Get your nose right into the top of the glass and use short, quick intakes. Did you get a sense of the flavor to come?

Now the real test--the taste! Sip a good mouthful but don't swallow it right away. Let it roll around in your mouth so all your taste buds get a crack at it. Breathing in a little air at the same time will accentuate the flavor. What's the verdict? Thumbs up or thumbs down?

Back to that red-with-red and white-with-white theory. Some chefs say the key matchup is with the sauces. A heavy tomato-based sauce calls for red wine. Cream-based sauces call for white. But the key point is to find a wine you like, savor it, and let it add to your enjoyment of a fine meal. Bon appetit..! and Think Straight...!