Viking 5 Série Manuel D'installation, D'utilisation Et D'entretien page 16

Operating Instructions
Common Food and Wine Matches
Foods
Fish, Shell Fish, Crab, Oysters
Beef, Venison
Pork, Veal, Lamb and Poultry
Fruit
A Toast to Wine Truths
Like the grapes themselves, many wine myths have been
cultivated over the centuries.
Myth 1: Most wines taste better when aged.
Truth: In fact, less than 5% of wines produced today are
meant to be aged. Most wines are crafted to be consumed
within the fi rst one to two years.
Myth 2: Wines should be uncorked and decanted allowing
them to "breathe. "
Truth: To breathe or not breathe? While it is better to allow a
young tannic Red to breathe in a glass or decanter to soften
the tannins, an old Red reaches a stage in its life where it
should be enjoyed soon after opening. Allow an old Red
to breathe for a short time to dissipate any off odors. Most
white wines can be served, ideally, 10-15 minutes after
opening.
Myth 3: When age worthy wines peak, they must be
consumed almost immediately.
Truth: Most great wines reach a plateau period rather than
a peak. Great Bordeaux's may have as much as a 10-year
plateau before fading.
Myth 4: Wine color does not change with aging.
Truth: As red wines age they get lighter in color while
whites get darker.
Wines
Dry White Wines, Light Sparkling
or Extra Dry Champagne
Full-Bodied Red Wines
Light-Bodied Red Wines
Sweet White and Sparkling Wines
The Cork: A Mystery on Its Own
Cork Presentation. The ritual of the presentation of the cork
has a rich and fascinating history dating back to the late
1800's. A phylloxera (root louse) devastation to the vineyards
severely limited the supply of great wines. Restaurateurs
would remove labels on inferior wines and replace them
with labels from superior wines. This made it necessary for
patrons to protect themselves by checking the branding on
the cork to ensure that what they ordered was, in fact, what
they were served.
When presented with a cork today, feel it to check for its
integrity, read and match the branding on the cork to the
bottle and set it aside. There is little to be learned from the
cork. The proof is in the wine.
"Corked" wines. If you've ever had a wine that smelled or
tasted of mold, you've experienced a wine that may have
been "corked. " Today, between fi ve and eight percent of
wines are tainted with Trichloroanisole (TCA). This substance,
found naturally in plants and trees, is imparted to the wine
through the cork. Corked wines are a major concern for
winemakers as it destroys millions of cases per year and
puts reputations at stake. Amazing as it may seem, twist-off
caps may off er a better alternative; many great wineries in
California, Australia and New Zealand are pioneering the
trend.
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