Viking VUWC Installation Instructions - Page 14

Operating Instructions Common Food and Wine Matches Foods Fish, Shell Fish, Crab, Oysters Beef, Venison Pork, Veal, Lamb and Poultry Fruit Wines Dry White Wines, Light Sparkling or Extra Dry Champagne Full-Bodied Red Wines Light-Bodied Red Wines Sweet White and Sparkling Wines A Toast to Wine Truths Like the grapes themselves, many wine myths have been cultivated over the centuries. Myth 1: Most wines taste better when aged. Truth: In fact, less than 5% of wines produced today are meant to be aged. Most wines are crafted to be consumed within the first one to two years. Myth 2: Wines should be uncorked and decanted allowing them to "breathe." Truth: To breathe or not breathe? While it is better to allow a young tannic Red to breathe in a glass or decanter to soften the tannins, an old Red reaches a stage in its life where it should be enjoyed soon after opening. Allow an old Red to breathe for a short time to dissipate any off odors. Most white wines can be served, ideally, 10-15 minutes after opening. Myth 3: When age worthy wines peak, they must be consumed almost immediately. Truth: Most great wines reach a plateau period rather than a peak. Great Bordeaux's may have as much as a 10-year plateau before fading. Myth 4: Wine color does not change with aging. Truth: As red wines age they get lighter in color while whites get darker. The Cork: A Mystery on Its Own Cork Presentation. The ritual of the presentation of the cork has a rich and fascinating history dating back to the late 1800's. A phylloxera (root louse) devastation to the vineyards severely limited the supply of great wines. Restaurateurs would remove labels on inferior wines and replace them with labels from superior wines. This made it necessary for patrons to protect themselves by checking the branding on the cork to ensure that what they ordered was, in fact, what they were served. When presented with a cork today, feel it to check for its integrity, read and match the branding on the cork to the bottle and set it aside. There is little to be learned from the cork. The proof is in the wine. "Corked" wines. If you've ever had a wine that smelled or tasted of mold, you've experienced a wine that may have been "corked." Today, between five and eight percent of wines are tainted with Trichloroanisole (TCA). This substance, found naturally in plants and trees, is imparted to the wine through the cork. Corked wines are a major concern for winemakers as it destroys millions of cases per year and puts reputations at stake. Amazing as it may seem, twist-off caps may offer a better alternative; many great wineries in California, Australia and New Zealand are pioneering the trend. 14