The pool of knowledge on wine is vast, and no one source can serve as the definitive guide to the subject. This one is intentionally simplified, written for wine lovers, not students or professionals. In experiencing wine, where there are rules they can be broken. The only steadfast rule is to enjoy whatever you are drinking.

Here are just some tips that can help you choose a wine that can enhance an occasion and the food.

Wines are often classified by the grape variety, region from which it is produced (the “appellation“), the style of wine making, the producer or merchant, sometimes even the winemaker. For beginners, what is often helpful is to start with knowing the grape varieties, and then to equate each grape with the most prominent regions it is grown. As experience builds, you will soon get to know the nitty gritty of what you like, such as which winemaker is apt at yielding that oakey chardonnay that is your favourite.

As far as matching wines with food, the old rule to match red wines with red meat and white wines with white meat is a start, but not one that can be followed religiously. A better version of the rule is perhaps “match red wines with red sauces and white wines with white sauces”. Beyond that, each wine has characteristics that play with our palates, and intimate knowledge of the flavours contemplated by the chef is necessary to find a wine that is a perfect match. Starting with lighter and moving to richer wines is generally advisable.

Interesting Wine Facts

Decant a red wine when it is a little too young (still retaining too much of its tannins) or when it has sediments. Many new world cabernet sauvignons can use a little decanting.

Most cabernet sauvignons are made blended with cabernet franc and merlot grapes for a smoother taste. When people mention Bordeaux they often are referring to this blended style.

While many people enjoy a grilled steak with a cabernet sauvignon, the tannins in these wines amplifies the bitterness of burnt meat and can work against the flavours. Choose an old Bordeaux or use a pinot noir. Consider decanting.

There are four grape varieties grown in Burgundy: chardonnay, pinot noir, gamay, and aligote, with the latter two being quite rare these days. So, a “Burgundy white” is almost always a chardonnay. That goes for all of the famous appellations: Montrachet, Chablis, Mersault are examples. Chardonnays from Burgundy are typically lighter and crisper than ones from California.

When opening a wine bottle, cut and peel the foil from under the bump, but do not remove the entire collar.

With sparkling wines, keep your palm on top of the cork when unscrewing, as pressure within the bottle can propel the cork at high speeds, injuring you and others.

Champagne is the appellation from which the popular sparkling white originates. (That’s why no “champagne” comes from California, only sparkling wines.) It is made with chardonnay grapes, with a bit of pinot noir thrown in if it is a rose. Champagne goes with almost all foods, and is a great choice when no other can do.

The sweet ice wines have been made with riesling, viognier, and cabernet franc grapes, among others. Key to their production is a period of freezing weather after the grapes are ripe, which is one of the reasons Canada tends to produce great ice wines year after year. Besides serving as dessert wines, they are often a good substitute for sauternes when paired with foie gras.

It is difficult to pair wines with Chinese food often because a Chinese menu does not follow the “lighter to richer” progression of a European dinner. Rich Bordeaux reds are popular, but more modest wines such as Rieslings and Gewurztraminer can make better choices. Lai Wah Heen has a good guide for matching wines with Chinese food.

Blessed with cold late afternoon and morning fog from the San Francisco Bay, the Carneros region, which is situated at the southern tip between Napa and Sonoma, is where many excellent chardonnays and Pinot Noirs originate now.

Wines from the Niagara region in Ontario have improved drastically in the last few years. Their ready availability in Toronto makes them a great choice for large parties where quality and consistency are paramount.

When checking a wine, swirl it in the glass to allow air through. Sample the fragrance, note the colour, and of course test the taste. Feel free to return a bottle if it is corked, oxidized, or if it does not live up to the server’s description of it.

Although skepticism prevails, most experts now agree proper stemware design can enhance the flavour of wines. Beyond the basic red and white wine glasses, different shapes of glass are used for different grape varieties when only the best will do.

For fast chilling, mix water with ice in the wine bucket, and throw in a pinch of salt if needed. Reasons: water in contact with the bottle conducts heat [away] quicker than the air between ice cubes, and salt lowers the freezing point. Fancy chilled “wine coolers” which do not use ice may help to maintain temperature, but don’t wait for them to cool your bottles.