Traditionally, red wine can be used for poultry; beef; veal; ham; pasta; lamb; and pork. What kind of wine? For poultry, ham, pork and veal, try a red Zinfandel or Beaujolais. For beef, pasta and lamb; a cabernet sauvignon or merlot would suffice.

White chardonnay would compliment strong cheeses; pork, poultry and seafood, including shellfish. A white Zinfandel or rose wine could accompany appetizers; mild cheeses; desserts; ham, lamb, poultry; and seafood.

Sparkling wine such as Spumante or Champaign could also be served with appetizers; mild cheeses; and desserts.

If you still have a problem deciding on what wines to service with your meals, here is a safe bet. When choosing white wines, pick out a Pinot Grigio (deliciously light and dry); Sauvignon Blanc; Riesling; or Champagne (for very special occasions), and other Sparking wines. Rose wines can include White Zinfandel; and Red wines can include Beaujolais, Pinot Noir and Merlot (which is full-bodied wine perfect for any pasta dish as well).

Easy Rule of thumb: Serve light-bodied wine with lighter food and a full-bodied wine with heartier, flavorful dishes.

Serving suggestions: In addition, here are some suggestions on how to serve wine. First, quickly chill the wine by placing the bottle in a bucket of ice water for ten minutes, rather than in the freezer. Chill sparkling wine in the refrigerator for at least four hours before serving, or chill in ice water for twenty to thirty minutes. When filling a wine glass, you need to allow the wine to breathe; thus, filling it half way is suggested.

Remember, you don’t have to spend a fortune on wine. A simple Pinot or Merlot will suffice, and both are affordable.

If there’s a country somewhere with only one citizen, it probably has a wine club with a dozen members. Once the province of the enthusiast or specialist, wine clubs are now as popular as Starbucks.

Wine clubs are founded for as many reasons as there are founders. Many are started in order to take advantage of group or special pricing available only to members. Others simply want to enjoy the variety that comes with receiving a new and often unexpected, vintage or vineyard every month. And, of course, a great many begin because the members seek the social interaction and the joy from sharing their favorites with others.

With a wine club comes an invaluable source of information about varieties, vintages and wineries from around the world. Clubs in every country exist that are devoted to the wines of that country, and other clubs seek out the new by exploring wines imported from elsewhere. French clubs investigate wines from Australia while Italians and Spaniards review wines from California - many made by relatives with family ties going back generations.

Some wine clubs are as new as ten minutes ago, others started over 100 years ago. Often the experts that found or join these clubs are equal in knowledge and experience, regardless of the age of the clubs. From these experts comes advice about wine glass preparation, tasting methods or home wine making tips along with recommendations for the best whites, reds or dessert wines.

There are clubs devoted to the product of a particular winery, often having been started by the owners themselves. These specialists can give early information about their own harvests, so enthusiasts can look forward in the coming years to sampling the finest these entrepreneurs offer. Such clubs will often make certain wines available only to club members and at reduced prices.

But at the end of the day, all the clubs provide their members with the expertise and experience of some of the world’s most knowledgeable and enthusiastic makers and drinkers of wine. And a mind-boggling amount of material it is.

The ease of sharing information worldwide and almost instantaneously, made possible by e-mail and the Internet, has produced a cornucopia of opinions about every aspect of wine. Debates rage about best vintage, pairing, vineyards, pros and cons of soil and climate types and on and on.

Online wine clubs offer opportunities to learn more about wine making, wine regions, wine varieties, and the mystic surrounding selecting and tasting fine wine.

Now that medical experts have recognized the health benefits of wine, more people are becoming interested in learning about wine and how to choose the best wines for they can afford. Good and even great wines are priced for every pocketbook. Just because a wine is less expensive, doesn’t mean it won’t hold up in taste to the pricier ones.

With the popularity of wine on the increase, it won’t be difficult to start your own wine club. The basic idea is to find others who are also interested in wine and pick a time and day that you can get together on a regular basis - usually once a month.

1. Select a leader to get things going and plan the meetings. Then, put the word out to others about what you’re doing. Choose members for your club that will be reliable in attendance and passionate in their devotion to wine.
2. Decide in advance how much you are willing to spend each month.
3. Limit your membership - don’t have over ten members when you begin the club. Too many members will lessen the possibility of developing a close camaraderie with others in the club.
4. Suggestions for monthly wine selections are readily available from wine enthusiast magazines or online articles about new and innovative wines. Choose one person to be in charge of gathering the wines. Later, you can split the bill.
5. You’ll also want to have a nice selection of wine glasses on hand. They can be inexpensive, but be sure that you have enough so that each person has his own glass for each type of wine that you’ve selected.

Online offer great selections of wines at great prices. You may want to begin with some good domestic wines. Find out all you can about the vineyards, grapes and production methods used for the wines you’ve selected so that you can discuss it at the meeting.

Remember to focus on the educational aspect of the wines. You’ll need rating charts that are available at wine shops, online and through wine magazines. Each of your members will be rating the characteristics of the wines. Then, you can compare them to see if you all agree.

There is so much to learn about wines that your club will never be at a loss about what to discuss and learn. Share and Enjoy!

Recommended resources:

• The Wine Club: A Month-by-Month Guide to Learning About Wine with Friends
• Wine Spectator’s Ultimate Wine Tasting Kit
• The Wine Tasting Party Kit: Everything You Need to Host a Fun & Easy Wine Tasting Party at Home

Ingredients

• 2 bottles of inexpensive red wine
• 2 ounces of brandy
• 4 cinnamon sticks
• A handful of cloves
• A dash of nutmeg
• 2 lemons
• 2 oranges
• ¼ cup sugar

Directions

1. Wash and cut lemons and oranges into slices (leave the peels on).
2. Place wine in a large sauce pan and slowly simmer, but do not bring to a boil. This should take about 15 minutes.
3. Add cut lemons, oranges, brandy, spices and sugar when the liquid is hot.
4. Leave to simmer approximately 20 minutes
5. Garnish with cinnamon sticks

Serve warm in mugs or glasses.

Festive Wine Glasses

You might want to buy the 12 Days of Christmas wine glasses from JC Penney. Originally $69.99, the glasses are now on sale for $29.99.

If you are looking for a gift for wine lovers, consider looking online for unique wine glasses like these.

This has served Chilean wine producers well since vineyards were first planted in the mid-16th century. By the mid-18th century the country saw the importation of Cabernet Sauvignon and Merlot. Regrettably, by the mid-20th century the industry was stagnant, producing inferior wines. But a 21st century renaissance has seen vintners produce world class wines again, taking several major prizes in recent years.

The country is divided, like France’s appellations, into several viticultural regions running north to south along this sliver of land in South America. Some lie in the fertile central plain 750ft (229m) above sea level, others are closer to the famous Andes. The area has seen superior growth in recent years, growing from only 12 wineries to over 90.

Chardonary in the Valley of Casablanca, Chile
Photo courtesy of www.sxu.hu

Blessed not only with good weather but, because of its unique geography, the region has never been affected by the Phylloxera louse that devastated so many European vineyards. When France and others looked to rebuild in the 1870s, they imported much of their stock from Chile.

Not only is the weather similar to France, but many of the names would be immediately recognized by vintners there. Pinot Noir, Cabernet Franc, Semillon, Sauvignon Blanc, Chenin Blanc, and others. German varieties are represented too: Gewürztraminer and Riesling are plentiful.

The reds of Chile have become the country’s most notable exports. Chile is the fourth largest exporter of wine to the United States. A significant distinction, considering the U.S. has an enormous wine industry of its own. As long ago as 1998 it passed 5.3 million bottles and has continued to grow since.

Many of these premium wines come from vineyards sited in cooler areas with poorer soils. Along with modern pruning techniques, the result concentrates the flavors. Adding stainless steel fermenting tanks alongside French oak barrels has brought Chile’s wines to the pinnacle of world wine making.

In the Apalta Valley, for example, conditions are ideal for Merlot, Syrah, and other favorites of the California market. Produced from grapes grown on 50-year-old vines in sandy soil, it competes with the best anywhere. Those seeking a superior, full-bodied wine will look for the Montes Alpha ‘M’ designation.

While still small in size, at around 2,500 hectares (6,200 acres) total under cultivation, Chile can still produce one of the finest Syrahs anywhere. The peppery product from the cooler Elqui Valley is the envy of vintners from Australia to California. The warmer, southern Colchagua region offers a fruity version that competes well with those of the Hermitages of France.

With the shackles of its past now receding from memory, Chile is well poised to take its proper place among the major quality producers of the world.

Related resources:

• The Wines of Chile promotional website has a great interactive map of the “Wine Valley.”
• The Wine Travel website is a must for anyone planning a visit to Chile.

Researchers have found that red wines rich in flavonoids are best for our health. Flavonoids are best known for their antioxidant qualities and help the body resist such maladies as allergens, viruses and carcinogens.

Red wines also contain anxioxidants, which help the body resist cancer and cardiovascular disease. Cabernet Sauvignon, Petit Syrah and Pinot Noir contain the highest concentrations of antioxidants and flavonoids.

Other red wines such as Merlots and red zinfandels contain fewer flavonoids, but more than most white wines. So, the best bet for drinking wine for our health is to stick to the dryer red wines. Just because wine contains components that are central to good health doesn’t give us a free rein to get plastered every night. Don’t overdo it — but adding a glass of wine to your daily diet can definitely make a difference to our health.

Of course, as with anything one consumes, there are risks. Many wines contain sulfites to which a small percentage of the population is sensitive. And wine, though absent fat and cholesterol, does contain sugars and small quantities of sodium — and, of course, alcohol. It doesn’t take much to become too much.

Paracelsus, the noted 16th-century Swiss physician wrote, “Wine is a food, a medicine and a poison - it’s just a question of dose.” As with almost any food or drink, wine consumed in large doses can be a detriment to our health.

Most health officials agree that one or two four-ounce glasses of wine per day can be beneficial to men, while women should limit their consumption to one four ounce serving per day.

The Wine Diet

British cardiovascular expert, Professor Roger Corder, has spent years studying the evidence of health benefits from red wine. In his forth-coming book, The Wine Diet ” he says he is convinced that most of us should include red wine in our every day lifestyle.

Corder discovered what he eventually labeled the “French Paradox.” Specifically, he wondered why the French have a lower rate of heart disease despite the fact that their diet was extremely rich in fats. He concentrated his research on the southwest portion of France, where life expectancy seemed to be highest.

Professor Corder discovered that the region produces very tannic local wines, which contain the highest procyanidin (antioxidant) content of any wines, worldwide. This led him to further research on the amazing medical benefits of red wine.

While wine may not be man’s ultimate elixir or fountain of youth, it certainly behooves us to consider adding a glass of wine or two to our daily diet - and raise a “toast” to our continued good health.

Related resources:

• The Telegraph recently published a multi-part article about The Wine Diet and it’s author: “It’s a diet- but not as we know it”
• Meet the Author video interview with Professor Corder

Toronto, Canada has an entire convention devoted to Wine and Cheese, now going on for more than 20 years. But perhaps one shouldn’t get too excited, since the pairing goes back at least 4,000 years.

Both products are made from living substances and improve with age, both are a product of fermentation, the process by which yeast cells introduce chemical changes and both reflect their terroir. ‘Terroir’ refers to the combination of soil, climate and region from which the product comes.

Traditionalists suggest that the wine and cheese be paired according to region or strength, thus preventing one from overpowering the other. Part of the reason is the tannin levels. Red wines, fermented with the skins, have a higher concentration than white and this affects the pairing characteristics. The protein and fat in cheese helps coat the palate, reducing the harshness of excess tannin.

This view goes so far in France as to be incorporated into the AOC laws. Appellation d’Origine Contrôlée is a set of regulations dictating grape growing and wine making conditions, labeling, output, etc. Sometimes this match works well — the historic Grand Cru Montrachet is a perfect partner for the Montrachet Goat Cheese, having been made side by side for centuries.

Wines with higher tannin content do pair well with harder cheeses, whereas creamy cheeses require a wine with higher acidity, while whiter, fresher cheeses complement a crisper, fruitier wine. Heavy or rich cheeses make a fine partner to light reds or even Chardonnay. For example, Caraway and Gewürztraminer, Feta and Beaujolais, Havarti and Bordeaux.

Those who enjoy a sweet or dessert wine should seek out a strong, veined cheese and a full-bodied white or younger red with lower tannins goes well with a soft, bloomy white or red dotted rind.

As examples, a Sauvignon Blanc or Viognier or Riesling, even a Pinot Blanc, does wonderfully with most Goat’s cheeses such as Fontina or Feta, Averti or Emmental. A dry Gewürztraminer pairs delectably with Brie or Camembert, Livarot or Oka. And a Gamay Noir or Cabernet Franc, even Barbaresco, does just fine with no rind, a Gouda, Gruyère or Munster.

When you’ve selected a complex Pinot Noir or Syrah, or one of the new Super Tuscans try a Chaput, Langres or Gubbeen. And for that Bordeaux or Grenache don’t miss out on the oiled Parmigiano, Cantal or Tilsit.

Last, for the sweet Vouvray or Sauternes, or your favorite Auxe Icewine look for a blue-veined, a Cambonzola, Moutonnière or Mascarpone.

Traditionalists will always favor the tried and true rules of red with this and white with that or full-bodied with full-flavored and light with light. The radicals advocate experimentation and will favor the new and zesty. And the anarchist will say: ‘Down with rules!’. But whatever one’s leanings, all can agree that wine and cheese are the perfect running mates.

Recommended reading: The All American Cheese and Wine Book

A producer of both whites and reds, 80% of new South African plantings are Shiraz, Cabernet, and Merlot and a sprinkling of others. Over 20% of the white is predominately Chenin Blanc, and white varieties are still in the far majority.

Though new to the international scene, South Africa has been under cultivation for 350 years, since the arrival of Dutch settlers. With 60 appellations, the area has fewer than a dozen major regions.

The Cape area has seen vintages since the arrival of Europeans, with the Stellenbosch region serving as the modern hub of production. Though the region knows several common varieties, it also produces an indigenous hybrid called ‘pinotage’, which is well suited to local conditions.

Walker Bay is one of the newer, cooler areas on the Whale Coast south of Cape Town. Classic Chardonnay and Pinot Noir form the bulk of the production here. To the north is Swartland, where rainfall is limited so efforts are fed mostly by artificial irrigation.

In the suburbs is the small Constantia, where vineyards reside on the slopes of the eponymous mountain. The historic center of wine making, it boasts a Semillon made from ideal climatic conditions.

East of Stellenbosch is Elgin, where the high altitude produces cooler temperatures than most other regions. Inland to the west, surrounded by the Drakenstein mountains, is the Franschoek Valley. Blessed with high rainfall and hot periods, the variety of soils combine with the climate to make perfect growing conditions.

To the north-west, Paarl houses many of the leading South African producers. Traditionally given almost exclusively to white, political and economic changes have encouraged the vintners to turn their efforts to red. The Mediterranean climate helps those efforts. Hotter than Stellenbosch, Paarl produces some of the best South African wines.

Durbanville vineyards, on the hills of north-east Cape Town, have been producing wine for nearly 300 years. Today, both red and white are well represented between a stellar Sauvignon Blanc and an excellent Shiraz.

But South African conditions don’t merely emulate the Mediterranean. The Klein Karroo is a semi-desert region where muscatels and Portuguese port is produced.

Robertson, 120km (72mi) form Cape Town, lies along a fertile and warm valley. Chardonnay and even sparkling wine are made here. Like other regions, red is becoming more popular, with the main effort being Shiraz.

Hot Worcester, near Robertson, and the surrounding area forms 20% of all South African vineyards, despite the long distance from Cape Town. Here, brandy is one of the chief products.

South Africa’s wine making efforts show a commitment to quality second to none. With the substantial investments made over the last few years, several vineyard’s results are set to enter the world stage.

Recommended reading: New World Of Wine From The Cape Of Good Hope: The Definitive Guide To The South African Wine Industry

A sparkling wine is a carbonated wine. It is called ‘carbonated’ because it contains a large amount of dissolved carbon dioxide, which is the same stuff that imparts the fizz and sizzle to popular drinks like Coke or soda. Sparkling wines, too, have a fizz similar to your Coke or soda. They are carbonated during the second fermentation stage (double fermentation) of the grapes, which is once more than what normal wines have.

Thus, Champagne is a sparkling wine in this sense of the word. But you can’t call any sparkling wine champagne. In fact, the name ‘champagne’ is legally protected in many countries in Europe and elsewhere, so people can sue you if you falsely label your product as champagne. According to such stringent laws, sparkling wines can be labeled as Champagne only if a specific process in a certain region of France produces it. And law protects even the name of that process! Guess what that region of France is called? No points for that one – yes, it’s called Champagne.

Now champagne is the most well known and one of the costliest of the sparkling wines in the world, but there are many other sparkling varieties from other regions, that are very good in their own right. For example, there’s the excellent Sekt of Germany and the wonderful Cava of Spain. The Spumante of Italy also has a long and distinguished tradition among sparkling wines. The Cap Classique of South Africa is not a very old variety, but some people prefer it to the European brands.

Sparkling wines are normally white or pink in color, but some Australian varieties are actually deep red! For people who don’t like too much fizz but still want to enjoy the celebratory mood of the sparkling wines, there is the Vinho Verde of Portugal, which is known as a ‘frizzante’, or a ’semi-sparkling’ wine.

So when you want to celebrate any occasion with champagne but you can’t afford the very expensive genuine stuff, try serving a great quality sparkling .

Consumer Alert: In some countries like USA, you can’t even distinguish between genuine champagne and a bogus one, because these countries didn’t sign the treaty that protects that name. Anyone here can label their cheap stuff as ‘champagne’ and sell it legally. So don’t let yourself be duped – don’t buy champagne such as a spurious Dom Perignon unless you have substantially fat pockets and you can go for the real stuff. Try a Sekt or a Shiraz instead, and your celebration will be a great success!

Recommended reading: World Encyclopedia of Champagne and Sparkling Wine, Revised and Updated Edition

With climate regions similar to California, it’s not surprising that Australian vineyards produce many of the same popular varieties. But the Australians — true to their iconoclastic heritage — add several distinctive varieties of their own.

One of the best regarded recent products is Shiraz (or Syrah), but the lesser-known Durif would be a welcome guest at any table. Hailing from the Rutherglen, a small town in north-eastern Victoria, it joins the area’s unusual sparkling red to form a pair of unique offerings. Rutherglen also produces fortified wines, such as port, muscat, and Tokay that often make their way to other countries.

Victoria also boasts another world-class set of producers in the Pyrenees (not to be confused with the mountains along the French-Spanish border).

Under plant since the early 1960s, the region now holds over 30 vineyards with nearly 600 hectares (1458 acres) growing twenty-five varieties. Shiraz, Merlot, and Pinot Noir are among the reds, with whites represented by Chardonnay, Sauvignon Blanc, and others.

Once the home largely to apple orchards, the Mornington Peninsula has turned to wine making in recent decades. With over 60 wineries, many open for public tastings, the area boasts a well-regarded Pinot Noir.

McLaren Vale, bound on the south by the Sellicks Hill Range and to the west by Gulf Saint Vincent. The area enjoys a Mediterranean climate with a dry summer south of the equator. Rarely suffering frost or drought, the long hot days and short cool nights are perfect for growing.

Some vines of the region are still producing more than a hundred years after first being planted. The soil and climate combine with modern methods to produce a wine with superior aging qualities. Widely acknowledged as one of the premier producers of Shiraz, harvest occurs from March to early April. With its smaller berries, vintners here produce a complex, intense wine.

But Shiraz isn’t the only excellent product of the region. Cabernet Sauvignon and Grenache both are well reputed. The Grenache, similar to that grown in Spain, grows well in the distinctive soils.

Among the older regions, the Clare Valley is also one of the most scenic. Settled by the English and Irish in the 1840s, much of the architecture still reflects those early days.

The climate is continental, with hot summer days and cool nights. Some valleys enjoy altitudes as high as 500m (1640ft) with red soil over graveled rock.

Like much of Australia, Cabernet Sauvignon and Shiraz dominate, but it also produces a Riesling which has garnered international awards.

After struggling back from phylloxera infestations, in the years since the 1970s the country has grown to become the world’s largest exporter of wine to the UK. It has earned its reputation as one of the world’s finest producers.

Recommended reading: James Halliday’s Wine Companion 2006 (James Halliday’s Australian Wine Companion)