Wine Education

Wine 101

Anyone can drink wine. But it takes some knowledge to truly enjoy it at its best. We take you through the world of enjoying fine wine. Learn all about selecting, pairing, storing, enjoying, drinking and tasting wine with tips and know-how from Gabriel and Shimon Weiss.

  • The ideal temperature for storing wine is between 45 and 65 degrees F, or 12–14°C

    Anything above 70 degrees F can degrade the wine, while cold temperatures could dry out the cork

    Humidity should be kept between 65% and 70%

    Darkness is also crucial because ultraviolet rays from light can cause wine to spoil

    Don't fluctuate the temperature in which you store your wine

    Keep your wine in the dark, especially away from direct sunlight

    Avoid subjecting your collection to vibrations

    Bottles should be individually padded

    Buildings should be structurally reinforced and – depending on your location – earthquake-proof

    Warehouses should be dimly-lit, or bottles placed in light-proof containers

  • The wine should be more acidic than the food.

    The wine should be sweeter than the food.

    The wine should have the same flavor intensity as the food.

    Red wines pair best with bold flavored meats (e.g. red meat).

    White wines pair best with light-intensity meats (e.g. fish or chicken).

    Bitter wines (e.g. red wines) are best balanced with fat.

    It is better to match the wine with the sauce than with the meat.

    More often than not, White, Sparkling and Rosé wines create contrasting pairings.

    More often than not, Red wines will create congruent pairings.

  • When do you pull that bottle from your cellar? That is the question! To know the cellaring potential of a red wine, consider the variety first. Varieties like Gamay, Dolcetto and Zweigelt have a cellaring potential of 1–3 years; Merlot, Barbera, Zinfandel, and most Pinot Noir can be cellared for 3–5 years; Shiraz, Grenache, Malbec, Tempranillo, Sangiovese-based wines and most Cabernet Franc wines show a cellaring potential of 5–10 years; and Nebbiolo, Tannat, Cabernet Sauvignon, are some varieties that can be aged for 10–20 years or more.

  • Swirl the wine before each sip to allow it to oxidize

    Sip the wine slowly to appreciate its flavor

    Hold the wine in your mouth for a few seconds to absorb the flavor

    Swallow the wine and savor the aftertaste

    Serve the wine at room temperature or slightly colder, around 60 °F (16 °C)

    If you're trying different wines, you should spit them out during wine tasting

    You can place the wine in the fridge an hour before serving it to cool it down