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| Canada has
the has the fifth largest wine drinking population.
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Seaga cautions there shouldn't
be a rim at the lip of the wineglass - some wineglasses have
decorative metallic rims - which could interfere with the taste of
the wine.
As for matching food and wine, Seaga says the old
rule of, "light with light and heavy with heavy," still stands but,
"the secret to creating a good match is to practice."
Once you have mastered these table setting basics,
entertaining with style will be easy. And don't forget that this is
the season to let yourself be creative at the dinner table.
"Mix patterns and textures together, ...use unusual props
-tie a serviette with a ribbon and ivy, or a gold cord and a
tassel," confirms McKee.
Go ahead and be bold. As long as
you stick to the basic rules, anything goes!
Wine
Serving Tips
Courtesy of John Seaga, The Village
Winemaker
1. Store wine properly (in a
cool, dark room)
2. Have a selection of wines on
hand to compliment a range of meals
3. The guide to
matching food and wine is: heavy with heavy and light with
light
4. Avoid serving wine when the accompanying
food contains vinegar, chili pepper, mustard, pickles, or
chocolate. These flavours tend to highlight the least
favourable characteristics of a wine
5. Basic
serving temperature guidelines: Red wines (15 minutes in the
fridge), lighter reds (1/2 hour in the fridge), fine white
wines - not too cold (2 hours in fridge), inferior white wines
- very cold (hides imperfections), dessert wines (1 hour in
the fridge)
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