Wine in and out of the snow… and with different foods

February 19, 2010

During a wine tasting class in Bordeaux back in 1998, I remember our class trying three glasses of the same wine – and everyone thought they were three different wines. Why? The temperatures were different. Wine can taste different when it is served too warm or too cold. By the same token, you can appreciate a wine more or less depending on the ambient temperature as well. I took the great winter storm of 2010 as a setting to prove this with a couple of non wine specialist friends. Finally, there is an art to pairing wines and food. The old saw red wine with meat, white wine with fish is overly simplistic, as some reds are excellent with fish and some whites can be enjoyed with certain meats, but sometimes it is nice to re-discover the basics, as with in the video below…