| The world of red wines is a heady, rich and | | | | broad menu of meals. Reds like to breathe. Open |
| wonderful world filled with everything from the | | | | the bottle and let it sit for ten minutes or so. This |
| nuanced subtlety of a gentle South African Merlot | | | | allows oxygen to get at the wine and mature it |
| to the peppery richness of Sangre de Toro, | | | | quickly. For that matter, pouring the wine into the |
| "Blood of the Bull" from Spain. In general, many of | | | | glasses and allowing it to sit for ten to twenty |
| the "rules" of wine drinking have been cast aside | | | | minutes accelerates this process. You'll find the |
| in today's world, making it more accessible to | | | | flavor is much enhanced by this approach. Reds at |
| every person, and with the increased demand | | | | Room Temperature and Whites Chilled. A simple |
| supply has soared, allowing for inexpensive and | | | | rule that does not always apply but is a good |
| very delicious wine available to all. Still, there are | | | | guide, nonetheless. Chilling a red removes many of |
| many who feel that the world of wine loving is | | | | the subtleties of flavor for which you buy the |
| not as yet open to them. With so many wines to | | | | wine in the first place and slows the wine's ability |
| choose among, where do you begin? How do you | | | | to mature with exposure to oxygen. Keep them |
| properly enjoy a red or white and with what | | | | room temperature. I mentioned earlier that many |
| meals would they be best? Let's look at some | | | | of the "rules" of wine loving have been discarded, |
| very basic tips to maximizing your exploration of | | | | or at least loosened, such as 'red wine with red |
| red wines. Don't spend a ton of money on a | | | | meat or pasta and white wine with fish or poultry.' |
| bottle of wine. Leave that for later, once you've | | | | While these are not bad guidelines, they really are |
| begun to explore beyond the brands and varietals | | | | not carved in stone and nowadays waiters and |
| that you like. There are so many wonderful and | | | | even the seasoned gourmand will not turn up his |
| delicious wines that are available for somewhere | | | | her nose at a guest who asks for a red with fish |
| between $5 and $8 a bottle, that you really | | | | or enjoys a nice, tart Chardonnay with a burger. |
| should not need to drop $20 or $30 for a bottle | | | | Merlot with what? While a Merlot can be a perfect |
| of wine...at least not yet. Don't buy local, yet. | | | | complement for a spaghetti dinner (particularly if |
| Often, your local wine store is stocked with | | | | you have a nice buttery garlic bread), it can easily |
| bottles from the local vineyard (if there is one). | | | | sit beside a pork chop or fried chicken dinner. A |
| These can be wonderful, or they can be vinegar. | | | | Merlot is a lovely, non-pretentious start to your |
| It really can be something of a crap shoot. So, | | | | journey and should open the door nicely to a |
| unless you live in the Napa valley, or some other | | | | journey of wine loving. OK, Now What? Try a |
| area that is renown for its wine-making efforts, | | | | few different brands of Merlot from competing |
| stick with something that is nationally or | | | | vineyards. Note the differences in style and |
| internationally distributed. Stick with a varietal, for | | | | substance. I'd recommend sticking to those south |
| now. In other words, pick a wine that is primarily | | | | of the equator to begin with. Once you feel like |
| made from one type of grape, i.e. a Shiraz, | | | | you've tasted a number of Merlots and are |
| Syrah, Cabernet Sauvignon, Merlot, etc. Try to | | | | acquainted with the differences, then move on to |
| avoid blended reds to begin with, though they can | | | | a Cabernet Sauvignon and begin your journey |
| be quite delicious. By learning the flavors of the | | | | anew. I'd hold off on Shiraz, Syrah, Petite Syrah |
| varietal grapes, you'll better understand what it is | | | | or Beaujolais until you have a basic appreciation of |
| about the blend that you like. Avoid flavored | | | | Merlots and Cabernets, but once you do, then |
| wines or coolers that you can get at your local | | | | dive in to the heavy, heady, peppery joy of the |
| convenience store. These are little more than | | | | stronger reds. Once you feel like you really |
| non-bubbly soda pop with alcohol in them and can | | | | understand and can note the differences of the |
| lead to a nasty headache as they are hastily | | | | red varietals, start exploring the blends or the |
| made from the least pure ingredients. Start with a | | | | truly excellent California varietals. Good luck and |
| nice Merlot from South Africa, Australia, New | | | | enjoy! |
| Zealand or Chile. These vineyards are usually able | | | | Jack Wells loves red wine, and you can join Social |
| to balance cost with quality quite nicely. The | | | | Network and add Jack Wells to your friend's list |
| reason I recommend Merlot is that of all the red | | | | and read his red wine reviews. |
| varietals, it is the gentlest, and complements a | | | | |