Ask Vince

What would be the best wine choice, for a hot spicy Asian dish?

I always prefer a dry gewürztraminer, or a semi sweet Riesling. It seems to be the best contrast to spices.

Would Merlot be a good choice for a hearty meal like steak or roast?

Merlot would work fine, but the ideal wine would be a weighty red, full bodied, and tannic, like a Cabernet Sauvignon, or my favorite, a Petite Sirah.

Will keeping wine for a long period of time in the refrigerator harm it?

Chilling a wine for a few hours is fine in the refrigerator, but leaving it any longer can cause the cork to stick. It can also draw moisture from the cork, which increases the possibility of oxidation. It is best to chill a wine in a bucket of ice and water to cool it and keep it cool while drinking.

Is it important to match your wine choices to the occasion?

Yes, it is important since some styles of wine are more appropriate for certain occasions. The weather and tradition all influence what wine you serve. The choice of wine, in the end of course is yours, taking into consideration your budget, your personal preference, the people you are with, and what you are doing. Enjoyment is the very best reason of all to drink wine.

Are their any rules to follow when matching food and wine?

Not really, except that balance is the key, food and wine need to compliment, never over power each other. Neutral foods are best with fine wines. Grapefruit, asparagus, pickles and strong cheeses are difficult to match wine with. If possible, serve regional foods with its local wines. Remember though, that personal preference should be your main guide.