With the steady increase of BYOB restaurants, and the horrendous cost of buying a bottle of wine in most places, everyone should know how to buy safe to drink, meal, better bottle of wine for under $ 15.
The reason why I wrote this book is that I am not a sommelier, and I've been drinking wine for most of my life. I always have a saying: "Life is too short to drink bad wine agreed!"
I never gave much attention to varieties and prices. That is, until I am the woman who has fulfilled thenow my wife. On our first day she told me that she was into wine. Like I said, I was always a wine or beer drinker. But out a self-confessed "wine snob" forced me to be respected, and realize that I faced a steep learning curve: To find out how to, this "wine thing" quickly. I had to choose a way to quickly have a good, serviceable wine that would not burn my wallet design.
I went on this project like any research I do, by first clearing my mind of preconceived notions (that is what I 'I thought, knew) and then goes on a fact-finding mission: the liquor store.
I must say that I am very happy to live in a state where the shops are very fantastic selection. Friends of mine here in California say that the liquor stores in Pennsylvania, a better selection of wines, as the stores in California ... and have for those of you who do not know yet which is California, where they make many of the best and cheapest> Wines (and some of the least affordable as well, if your feeling rich).
Walk around the shop I noticed that many of the wines had interesting labels (yes, I know you can not tell a book by its cover.) Maybe it's with a focus on marketing, but the closer I looked at The bottles and labels, I began to realize that the interesting label designs, which tend to be produced by young, innovative winemakers.
I asked the store manager and sommelier Questionsthis. They looked at me kind of odd, as I wanted to drive on the wrong side of the road, so I have to confirm their knowledge, what I thought. I really did not know whether she agreed with me or not. (Lesson one, if you have to learn something about something: Do not be afraid to think outside the box and beyond.)
What they told me to wear my check mark: the established wineries as tend the vineyards and wineries from France, to use more traditional denominations.
I will notThey give no secret name, which I do not need to ... The secret is ... not only buy wine that has an animal on the label. Names like Rex Goliath, Mad Dogs and Englishmen are the bull's blood and toasted head-to-head ... sell these bottles for all under $ 15, and most of the time you can be offered for sale. They have all the animals on the label! There is no reason to spend more than $ 10 to $ 15 for a good bottle of wine. That is enough to leave cash in your pocket should make for dinner!
Ok, I will declineVineyard only a few names to go in the right direction: Cline Red Truck, Mondavi, Turning Leaf, and anything seen from the Russian River Valley in California (only that the prices at last!) Are safe bets, and if you can be offered for sale, even better! (More research showed me that all the newer wineries that fit the profile are always creative and innovative.)
OK, now you are armed with the knowledge to buy a decent, drinkable wine at ... Well, the wine,goes with the meal?
This is an area which creates more confusion and stress, drinking than any other aspect of wine. Do not stress, its wines. Wine should be fun, wine is fun, the wine is fermented fun! So here is a soft rule: Strong, bold wines for spicy foods, mild wine, the more delicately flavored foods.
Strong reds: Burgundy, Cabernet, Bordeaux, all with a spicy, spicy, bold tasting food. Think: steak, spicy Italian dishes, BBQ ribs (yes, go Winewith everything! Even crickets!).
Medium Reds: Merlot, Zinfandel, this can be either heavier or lighter depending on the manufacturer, simply ask "Is that a heavy body, or a lighter red Zin?" ... they will think that you are an expert!
Lighter Reds: Pinot Noir, Beaujolais, Rose.
Bold White: Sauvignon Blanc, Pinot Grigio or a White Bordeaux with spicy chicken, fish or veal dish.
Personally, I prefer the lighter white wines such as Chardonnay or Chablis, even for a sunny afternoonon our back deck under the roof.
Have you not afraid to experiment when you have tasted a few. Your taste buds will tell you what tastes best. These rules are soft when it comes to taste, there are no fixed rules that can not be over ridden by your personal preferences! I have Cabernet with Barbecue Chicken all the time. So do not stress! Drink up!
If you have a bottle you're not in love with her, put the cork back in it and put it in the fridge for future cooking use. The choice of winealways a win-win, you can always just eat your mistakes!
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