New World wines are those wines produced outside the traditional wine-growing areas of Europe and

the Middle East, in particular from Argentina, Australia, Canada, Chile, New Zealand, South Africa and the United States. Characteristics of New World wines Style Since New World vineyards are generally in hotter climates than those of Northern Europe - in fact some major New World regions are irrigated desert - New World grapes tend to be riper. Thus New World wines tend to be correspondingly more alcoholic and full-bodied Varietal labeling Traditionally New World wine used names of well-known European regions, such as Burgundy, Champagne. Sherry, Port, and Hock. This gave consumers a general idea of how the wine might taste. Marketing Being less dependent on geography, New World wines have placed more emphasis on branding as a marketing tool. With supermarkets selling an increasing proportion of wine in many markets, New World producers are better positioned to take advantage of this trend towards high volumes and low margins. Ownership
The greater size of New World wine companies has made them attractive targets for multinational drinks companies seeking to exploit the trend towards drinking wine rather than beer or spirits

Wines from Chilie Chilean wine is wine made in the South American country of Chile. Chile has a long viticulture history. In the early 1980s, a renaissance began with the introduction of stainless steel fermentation tanks and the use of oak barrels for aging. Wine exports grew very quickly as quality wine production increased. Chile is now the fifth largest exporter of wines in the world, and the ninth largest producer. The climate has been described as midway between that of California and France. The most common grapes are Cabernet Sauvignon, Merlot and Carmenère. Wine regions Atacama, Coquimbo, Aconcagua, Central Valley, Southern Chile, Wines From Chilee red wine varieties include Merlot, Carménère, Zinfandel, Petite Sirah, Cabernet franc, Pinot noir, Syrah, Sangiovese, Barbera, Malbec, and Carignan. White wine varieties include Chardonnay, Sauvignon blanc,

Sauvignon vert, Sémillon, Riesling, Viognier, Torontel, Pedro Ximénez, Gewürztraminer and Muscat of Alexandria. Wines from South Africa. In recent years South Africa has emerged in wine market, and its wines have begun once more to make an impact on the international market. The style of wine coming from this reborn nation seems to straddle the New World and the Old, combining the ripe fruit of the former with the elegance and restraint of the latter. Despite the warm climate, South African plantings have in the past been dominated by white varieties, especially Chenin Blanc, also referred to as Steen. Regions Western Cape Breede River Valley River – Northern Cape Northern Cape – Eastern Cape Eastern Cape Wines from South Affrica Red: ZonnebloemPinotage, Zonnebloem Cabernet Sauvignon,Alto Rouge, White: Bellingham Johannisberger Legacy, Douglas Green St Anna, Grunberger Stein, Nederburg Chardonnay Sparkling: Fifth Avenue Cold Duck ,J C Le Roux Sauvignon Blanc, Rose: Cellar Cask Rose Johannisberger Rose, Four Cousins Natural Sweet Rose, Nederburg Rose, GrunbergerRosenliese Wines from New Zealand A country now well known for its unique, intense style of Sauvignon Blanc, New Zealand also produces some excellent Chardonnay and Riesling. Until recently the red wines have never been very impressive, but recent vintages have demonstrated that this is no longer the case. New Zealand is now responsible for some good Cabernet Sauvignon and Merlot based wines, but is also beginning to produce Pinot Noir of world-beating quality. Boberg – Cape South Coast Coastal Region Klein Karoo Olifants

Regions : South Island. Marlborough region, Nelson and Canterbury, Wine Names: Isabel Estate, Fromm, Le Brun, Cloudy Bay (including Pelorus, their excellent sparkler), Hunter's, Grove Mill, Jackson Estate, Lawson's Dry Hills, Montana. wines names: Felton Road, Carrick (Central Otago). North Island Wairarapa, Martinborough. Wine Names : Ata Rangi, Martinborough Vineyard, Palliser (all Martinborough). Hawke's Bay Wine Names : Peacock Ridge (Waiheke Island), Esk Valley, top cuvées from Redmetal Vineyards, McDonald Winery, Te Mata, Vidal, CJ Pask (all Hawke's Bay), Coopers Creek, Delegat's, Deutz, Selaks (all Auckland) Wines from Australia From the outside, Australia as a wine-producing nation seems to have come from nowhere. Its wines have only made an impact on the international scene in the last two decades, and yet now it is responsible for more sales by volume in the UK than any other country, France included. The wines range from bargain basement reds and whites, up to the premium red wines such as Penfold's Grange and Jim Barry's Armagh. Of course, the view from the outside is somewhat distorted. Wine production, in both quantity and quality, has been a feature of Australia for centuries, not decades. It has well established wine styles that it can call its own, led by the splendid fortified Muscat wines. Sparkling red is also a popular style in Australia, and certain regions do wonderful things with the Semillon grape. And we haven't even mentioned the Shiraz (known as Syrah in the Rhône Valley in France) and Cabernet Sauvignon based red wines Although a vast continent, the vineyards of Australia are mainly concentrated in the south east, in New South Wales, Victoria and South Australia. There are regions of interest elsewhere, however, not least Margaret River, a relatively cool climate region in Western Australia. This is why, despite the amount of Australian wine available in the UK, and the size of the country itself, it only ever ranks sixth or seventh in the league tables for wine production by volume. Italian Wine Guide There is hardly an inch of Italy that couldn't ripen grapes suitable for wine, and consequently there are a myriad of classified regions producing a diverse array of wines, some of which are rarely seen outside of Italy.

Northern Italy The northwest of Italy is divided into four regions, Valle d-Aosta, Lombardy, Liguria and Piedmont. This latter may be regarded by some as the most significant Italian wine region, for it is the origin of perhaps the greatest Italian red wine, Barolo.. wines: The cream of the crop include Aldo Conterno, Giacomo Conterno, Enzo Boglietti, Pio Cesare, Vietti, Elvio Cogno, Mascarello, Luciano Sandrone and Angelo Gaja. Other good producers I have experienced include Fontanafredda, Michele Chiarlo,Prunotto, Poderi Colla (one-time owner of Prunotto), Luigi Einaudi, Marcarini andMassolino (Vigna Rionda). Think of sparkling Italian wine and you're thinking of Asti (once known as Asti Spumante), an off-dry sparkling white wine made in Piedmont from the Muscat Central Italy The central regions of Italy are responsible for what is probably the best known of all Italian red wine, Chianti. .wines: Fonterutoli, Felsina, Fontodi, Antinori,Castello di Brolio, Isole e Olena. Good value wines also from Cafaggio. Southern Italy In the south the production centers around red wine, which may rival the wines of the south of France for interest and good value. wines List: Copertino Co-operative (Copertino), Candido (Salice Salentino), Rivera (Castel del Monte), Planeta (Sicily). The harmony between food and wine However much time you have, and whatever your budget, place or occasion, the number of wine and food pairing options available is infinite. There are 6 basic principles of matching 1. 2. 3. 4. 5. 6. Consider wine is a food Consider taste sensations like sweet, sour, salt, and bitter Consider tactile sensations like soft, crisp, spicy and hot Consider flavour and aroma Check the similarities and contrast in food and wine. Balance food & wine.

Points to be noted  Match a simple wine with a simple dish and complex wines with more complex foods.

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Make sure that you start with lightest wine, and always serve a white before red, a dry wine before a sweet one, and a young wine before and old one. Consider the texture of both the wine and the dish and make sure that the wine matches the way the dish has been cooked as well as any sauce that is served with it. Pay careful consideration to the aromas and tastes of both the wine and the dish. A perfect harmony is not always found in good products. Match Acids with Acids Acidic Wines and Cream Don't Mix. Rich cream sauces will usually clash with an acidic wine like a Sauvignon Blanc. Wine and Strong Spices. Strong spices, such as hot chili peppers in some Chinese or Indian food, can clash and destroy the flavors in a wine. In most cases, wine is not the ideal thing to drink. However, if wine is what you must have, consider something spicy and sweet itself.. Red wines may match with red meet and white wine with white meet Salty food with acidic wines. English Appetizer soup Egg Fish Pasta First main Course Second main Course Roast Vegetarian Salad Cold Buffet Sweets Cheese Fruits Matching wine Fino, manzanilla Sherry, Dry Oloroso sherry, Dry riesling Cote du Rhone, Sylvaner Sauvignon Blanc, Chardonnay, Chablis, Semillion, Sancerre Chianti, Barolo, Barbera, Sauvignon Blanc Moselle, Bordeaux, Burgundy Claret, Burgundy, Chianti, Champagne Pinot Noir, Chardonnay, Cabernet Sauvignon Merlot, Light style whites, Chardonnay, Champagne Hocks, Rose wine Champagne and Sauternes Chardonney, Riesling, Burgundy, Syrah Muscat, Sweet Riesling, Ports, Calvados.

Course Hors d oeuvres Potage Oeufs Poisson Farinaceous Entree Releve Roti Legumes Salade Cold Buffet Entremets Formage Dessert Beverages Storage of Wine.

1. Keep it in the dark. Store all wines away from light, especially direct sunlight and fluorescent fixtures. Wine oxidizes (spoil) by direct exposure of sunlight. 2. Store your wine horizontally so that the cork is moist. If they are stored upright for a long amount of time, the corks will dry out, and air will eventually get to the wine, spoiling it.


Keep the temperature constant. The ideal is a constant law temperature around 50-60 F.

4. Don't move the wine. If possible, store the wines in such a way that you don't need to move them. Even vibrations from heavy traffic, motors, or generators may negatively affect the wine. 5. Keep the humidity at around 70%. High humidity keeps the cork from drying and minimizes evaporation. Don't allow the humidity to go too much over 70%, however, because it can encourage the growth of mold and cause labels to loosen. 6. Isolate the wine. Remember that wine "breathes", so don't store it with anything that has a strong smell, as the smell will permeate through the cork and taint the wine. Good ventilation may help prevent musty odors from entering the wine. 7. Store for an appropriate amount of time. Not all wines improve over time. Generally, new world, inexpensive wines will not improve. Red wines can be stored and aged for anywhere between 2-10 years to mature. This, however, depends on the type of red wine and the balance of its sugar, acid and tannins. Most white wines should be consumed after 2-3 years of storage 8. Adjust the temperature before serving. Different wines taste best at slightly different temperatures, which may vary from the temperature in which they were stored. Right before drinking the wine, allow the temperature to rise or fall to the appropriate serving temperature:
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Blush, rose and dry white wines: 46-57F (8-14C) Sparkling wines and champagne: 43-47F (6-8C) Light red wine: 55F (13C) Deep red wines: 59-66F (15-19C)