How to pick wine?

Question

I am no expert on picking wine. All I do know is what I like. I know that I prefer red over white. But there are so many! Most of the time that I go out to eat and they ask me what type of red wine most of the time i tell them sweet. Because I hate a bitter tast for wine.

Answer 1

Wine with food:
When eating heavier meats, such as beef and venison, choose a full red wine. Heavier Cabernets, Syrahs and Zinfandels are likely candidates.
For lighter meats, such as lamb and pork, a medium-bodied red is a good bet. Merlots, Pinot Noirs and Petite Sirahs are all good choices. These wines also pair well with tomato-sauced pastas.
Chicken and fish dishes can be overpowered by most reds. Try a Chardonnay or Sauvignon Blanc instead.
With no-meat dishes, try Chardonnays or a spicy, fruity red such as a Zinfandel. A dry white Blanc de Blanc should go very well with delicate fish and vegetarian entrees.
Wine by itself:
Many medium priced Pinot Noirs, Merlots and some Cabernets are made in a softer, more accessible style and can be very nice to sip while sitting in your easy chair at night.
When picnicking, try a slightly sweet blush, such as a white Zinfandel, or a lighter red, perhaps a chilled Beaujolais. If you're looking for a crisp white wine, Sauvignon Blanc is a good choice. Rieslings and Chenin Blancs are good for those who prefer sweeter whites.
Champagne and other sparkling wines are great for celebrating, store well, and can be a nice change when served with appetizers. A brut wine is the driest, extra dry is a little sweeter. The cheapest sparklers are best for mixing with juices or syrups. Choose a medium priced or more expensive bottle for special occasions.
The most important thing to remember is that wine is for enjoying. When you find a wine you like, drink it. Who cares if it's not considered appropriate for the occasion, or the food?

Answer 2

There is no right or wrong way to choose wine, as it’s dependent on personal style.
To quash a classic misconception, it’s fine to drink red wine with fish. Fish is a delicate flavour, though, so you’ll need something soft like a Beaujolais or Pinot Noir. Anything stronger and the fish will make the wine taste metallic.
Drinking red cold is also acceptable and some varieties are lovely chilled. Putting Beaujolais or Côtes du Rhône in the fridge for half an hour before opening makes a refreshing change.
Think about the kind of food you are serving. If it’s spicy, choose something soft and fruity like Chilean or Australian reds. Lamb is perfect with Rioja, but for chicken try a lighter style like a New Zealand Pinot Noir. For steak, choose a wine from Chile, Australia or California.
Unfortunately there’s no real guideline for picking vintage wines (the year the grapes were harvested in), as there are too many variables. A spring frost, a summer drought, flooding or outbreak of diseased vines can affect the taste, so it’s best to look up individual vintages online or get some expert advice, as these wines tend to be pretty pricey.
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Answer 3

Learning to pick wine takes a long time cuz the only way to really do it is to keep trying different wines alone and with different foods. For example, I never would have thought to pair sushi with pinot noir, but I did once (at someone's suggestion) and it was amazing. The best way to learn is to keep trying different wines and make note of what you did and didn't like.

Don't worry about what you are "supposed" to drink with a specific food. Right now, you probably want to stick with drinking something you will enjoy. You said you like red better than white but you don't like them bitter. I would suggest sticking with merlot (*gasp* yes, there is good merlot out there), shiraz, and pinot noir. These are the gentler reds (in my experience) and are lighter than a cabernet sauvignon or zinfandel.

Specific suggestions - Cellar No.8 Merlot, Yellow Tail Shiraz, Menage de Trois (by Folie a Duex) mixed red. You should be able to find these at BevMo, Cost Plus, Trader Joe's, or even a grocery store, depending on where you live. And all of these are under $15 per bottle. (The Yellow Tail is $5 per bottle at Trader Joe's!)

Answer 4

as you drink more wine, you will come to like dry wines (not just for flavour but also because lack of sugar reduces hangover if overconsumed)

the rule of thumb is not a rule for the sake of someone making a rule, scientifically different wines cause different taste buds to react in different ways thus allowing you to appreciate taste profile of food being consumed

this is why the general rule is red for red/heavy meals and white for light meat and fish

as for which is good for what, ask your server to recommend a wine or read wine labels, most will tell you if they are better enjoyed with meats/meals, versus cheese as a snack

Answer 5

Works for me. When we order wine, we order either a "half dry" or a "dry", depending on the meat.

A dry red is better, my opinion, for beef or spicy food, whereas a light semi sweet is good for pork or chicken.

I've heard many "experts" say that you should drink the wine you like, when you like it, and with the food that you want. So, don't worry about the "niceties" of wine order and go with what you enjoy.

Answer 6

I think the best way to decide what wines you like is to go to a winery and do a tasting. You will get to sample 6 to 8 different kinds of wine and they will give you hints as to what is is suposed to "go" with. I just know what I like and drink it when I feel like it!!! Oliver Wine from Indiana is Great!!

Answer 7

then stick with desert wines and ports. also there are some blended wines that i am sure are sweet. check out a wine called bogle phantom, it is a sweet blend and it is about 12 bucks a bottle. and its friggin DELISH!