U-Line 1000 Benutzerhandbuch

U-Line Wine Guide

To most, wine is a delicious mystery. We purchase it, uncork it, 
and savor its taste and beauty. But there is so much more to true 
wine appreciation. Many secrets are simply too good to keep 
bottled up.

Selecting the right wine for the right occasion can sometimes be a 
seemingly awkward or difficult task for the beginning wine 
enthusiast. We would therefore like to present you with a few 
suggestions which may provide a little more confidence and 
enjoyment when choosing and serving your wines.

When selecting wines, keep an open mind and do not be afraid to 
be adventurous. Do not view the subject of wine so seriously it 
discourages you from learning and discovering for fear of 
embarrassment if something is incorrect. Wine is best viewed as a 
hobby and enjoyed.

When assembling your collection, try not to become obsessed 
with “Vintages.” Although a chart can be a useful tool, 
generalizations about a specific year have led more than one 
collector to disappointment. Often an “Off Year” will provide a 
better value and more drinking enjoyment.

The primary guideline to the subject of wine is your own palate. 
Do not be afraid to make mistakes. Experiment, discover, but 
most of all, enjoy yourself and your new U-Line product.

Full-Bodied Dry

California

French
Italian

Zinfandel, Cabernet

Rhone, Chateauneuf-du-

Pape

Barbaresco, Barolo

Medium-Bodied Dry

California

French

Pinot Noir

Bordeaux, Burgundy

Light-Bodied Dry

French

Italian

Beaujolais

Chianti, Bardolino

Full-Bodied Dry

California

French

Chardonnay

Montrachet, Meursault

Puligny-Montrachet

Medium-Bodied Dry

California

French

Sauvignon-Blanc

Pouilly-Fuisse, Sancerre,

Vouvray, Graves

Light-Bodied Dry

French

Chablis, Muscadet, Pouilly-

Fume

Full-Bodied, Very Sweet

Germany

Frency

Hungary

Beerenauslese

Sauternes

Tokay

Medium-Bodied, Semi-

Sweet

California

Germany

Gewurtztraminer

Liebfraumilch

Light-Bodied Off Dry

Germany

Rhine, Mosel, Riesling

Although there are no hard fast rules for matching wine to food, 
observe some guidelines. Delicate dishes should be accompanied 
by lighter more delicate wines. Full-flavored foods should be 
matched with fuller-bodied wines.

As a general rule, one should aim to ascend in flavor and quality of 
wines served.

Any step back in quality will be noticed. If a fine wine is tasted prior 
to a lesser wine, many of the fine wine’s subtle qualities may be 
missed.

DRY wine

SWEET wine

WHITE wine

RED wine

YOUNG wine

OLD wine

LIGHT-BODIED wine

FULL-BODIED wine

Fish, Shell Fish, Crab, Oysters

Dry White Wines, Light Sparkling 

or Extra Dry Champagne

Beef, Venison

Full-Bodied Red Wines

Pork, Veal, Lamb and Poultry

Light-Bodied Red Wines

Fruit

Sweet White and Sparkling Wines

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 first 
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.