LIQUORWine guide
Wine, without the jargon.
The world of wine has a language of its own. Here are the terms and tips that help you pick a bottle you'll love.
Pair it
What goes with dinner?
Simple starting points. Drink what you like, these just help.
| Serving | Try |
|---|---|
| Steak, burgers | Cabernet Sauvignon, Malbec, Syrah |
| Roast chicken, turkey | Chardonnay, Pinot Noir |
| Pizza, red-sauce pasta | Chianti, Zinfandel |
| Salmon | Pinot Noir, dry rosé |
| Shellfish, light fish | Sauvignon Blanc, Pinot Grigio |
| Spicy food | Riesling, Gewürztraminer |
| Cheese board | Rosé, sparkling, Merlot |
Serve it
Temperature matters.
- Sparkling: 40–50°FWell chilled, a few hours in the fridge.
- White and rosé: 45–55°FOut of the fridge 20 minutes before pouring.
- Light reds: 55–60°FA short chill helps Pinot Noir.
- Full reds: 60–65°FCool room temperature, not warm kitchen.
Glossary
Words on the label, explained.
- AOC
- Appellation d'origine contrôlée. The French certification for wines from a defined place, also used for cheeses, butters and other products.
- Grand cru
- French designation for a vineyard with an outstanding reputation. The top classification in Burgundy and Alsace.
- DO
- Denominación de Origen. Spain's certification scheme for wines and other agricultural products, similar to AOC.
- DOCG
- Italy's highest quality label, guaranteeing a wine's controlled designation of origin.
- AVA
- American Viticultural Area. A defined wine-grape-growing region in the United States.
- Vintage
- The year the grapes were harvested. NV means non-vintage, a blend of years.
- Tannin
- The grippy, drying feel in red wine, from grape skins, seeds and oak.
- Body
- How heavy a wine feels in your mouth, from light like skim milk to full like cream.
- Dry
- Little to no sweetness left. Off-dry means a touch of sweetness.
- Terroir
- The soil, climate and place that give a wine its character.