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Red wine is, at worst, a neutral no matter what your blood type or secretor status. However, wine, at least in the USA, can be rather intimidating to some people. I would speculate that this is because about 33% of our population does not ever drink any type of wine at all, ever.
According to some estimates that I have read*, as much as 90% of all the wine consumed in the USA is done so by only 10% of the remaining 66% of the population which makes it less than 10% of our total population. What I really found unusual was that per capita, we rank #33 in the world, but for total consumption, we are 3rd.
As a nation, we make wine, we sell wine, we drink wine, some areas have wine festivals, we export it, most of us are from European ancestors...and yet less than 10% of us regularly consume it? We are the only country in the entire world, that I am aware of, that requires by law a health warning label on every bottle, yet for all of the wines we export the opposite is true: they cannot have any kind of a health warning on them.
Many people cannot read and understand the ingredients label on the “every day” type foods they buy and eat regularly. For whatever reason though, they think they must completely understand wine(s) before they are confident enough to purchase even just one bottle to try.
Are you one of those people out there that have never tried wine, but would like to? If you are, I would like to suggest that you do three things. First, if you have a wine shop near where you live, go check it out. The staff should be able to talk to you and help lead you to some bottles that you will most likely enjoy. They also will most likely tell you about some tastings they will have. Tastings are a way that you can try various wines without having to purchase an entire bottle first.
Second, I would suggest that you check out wine information on the web - it’s free and you don’t have to go anywhere. To get you started, you might like to try somewhere like a restaurant that sells wine. One that I know of off the top of my head is: http://www.olivegarden.com/ourwines/ There are others out there as well if you don’t care for that particular site. Another possibility would be your local library or a bookstore.
Third, I would suggest that you go out to your local grocery or wine shop and get yourself a bottle. No matter how much you read there is nothing that can replace your nose and your tastebuds.
Well, what if you haven't got a clue which bottle to pick at random? Generally, most Americans currently prefer white wines. They are generally milder and lighter in flavor. If you are a blood type that should not have white wine then I would suggest trying a rosé (pink) colored one...those will have the best chance of being only off-dry and not strong flavored.
Another suggestion would be that if you are (or were) a coffee drinker that you compare your food preferences. Most people who like strong flavored coffees like stronger flavored foods and wines. These people would most likely prefer the stronger flavor of the reds.
Many wineries now have a description on their label describing what their wine tastes like and which foods they recommend to go with it. Generally, these are accurate and reliable. They have to be. If they give you faulty information about their product, you will not buy it again.
I once served a meal to a group of 16 friends of mine. While I was bringing around the wine and asking if they preferred red or white several of them commented that since they were having fish that they must have white because you always drink white wine with fish. Well, actually, I don’t. I drink whatever I’m in the mood for.
When first starting out, the only thing you have to consider when pairing food and wine is what you like. If you’re not sure what you like, generally speaking, the stronger the flavor of the food, the stronger the flavor of the wine will need to be so that neither one overpowers the other. In addition, I would suggest that you try a wine that is new to you on it’s own for the first few sips. That way you are really tasting the wine rather than the wine and the food together. This can be important because there are some foods that do not go well with some wines.
One last thing before I close this blog: for those of you out there that already have discovered wine, I would like to leave you a red suggestion and a white. I am having Italian fare this evening so for the red: Savignola Paolina’s Chianti Classico. For the white, a soave superiore: Sagramoso, also from Italy. If you prefer to stay here in the states - Nicky Hahn’s Rex Goliath Shiraz ’03 - it’ll only set you back about $9/bottle.
Welcome to the wonderful world of wine! Have a great weekend!
*my statistical information is from the book Exploring Wine by Steven Kolpan, Brian H. Smith, and Michael A. Weiss.