The Wine Cellar
At Tutto Vino we are passionate about wine. We enjoy understanding details about the differences among wines — industry news and trends. And, of course, we taste wines, lots of wines, to select what we believe our customers will enjoy. With over 800 labels in our Wine Cellar (yes, we've tasted each one!) we are able to ask about your likes and dislikes to offer wines we know you'll enjoy.
Rule #1: Forget the Rules!
Many people have laid down firm rules for selecting wines, like red with meat, white with fish. Choosing your wine shouldn't be difficult or intimidating — forget the rules. We prefer to offer suggestions. Of course, if asked, we definitely have opinions to share, so here is the Tutto Vino list of suggestions for selecting wine.
Wine is Always a Welcome Host or Hostess Gift.
When selecting a bottle, choose one that fits the occasion rather than trying to match the menu. Celebrations, holidays and festive occasions deserve Champagne or sparkling wine. Say "thank you" or "congratulations" with bubbles! Patio parties are perfect for a crisp, white wine. Nothing is better on a warm summer night than a perfectly chilled Pinot Grigio or Sauvignon Blanc. Bringing the dessert? Choose a sweet dessert wine, like Muscat, to compliment your favorite dessert. Your hostess will be thrilled!
Pairing Wine with Food
Probably the best way to choose wines that pair well with your menu is to come
to Tutto Vino — we'll ask the right questions and guide you through the
process. But, short of that, here are some easy tips.
Balance flavors - Pair light wines with light foods, full-bodied wines with rich, full-bodied wines.
Food preparation - Poached and steamed foods pair well with delicate wines while many wines will pair with roasted, grilled and sautéed foods.
Geography works - Food and wine from the same region usually pair very well. So, pasta with Italian wine, schnitzel with German wine and so on.
Opposites attract - Hot and spicy foods, like curry and Thai dishes, sometimes pair best with sweet dessert wines. It's the play of opposing flavors that taste so great.
Best Serving Temperatures
for Wine
Most people go by the rule of thumb that white wines should be chilled and red wines served at room temperature. Simple enough, but, in the spirit of full disclosure, there is more to it. Here are our suggestions for serving temperatures.
White Wines
When served too warm, white wines will probably taste alcoholic and flat or flabby. Served too cold and they are refreshing but rather tasteless. We suggest placing the bottle in the refrigerator for an hour and a half, chilling it to about 35 to 40 degrees. Take the bottle out about 20 minutes before serving. Perfect!
Red Wines
Served too warm, reds may taste flat, alcoholic, even vinegary. Too cold and you'll lose flavor and increase the tannic bite. For reds, we suggest about 65 degrees so take your room temperature bottle and place it in the refrigerator for about 20 minutes before serving.
Champagne and Sparkling Wines
These are really best served very chilled which takes about an hour and a half in the refrigerator. If you don't have the time to chill completely, place the bottle in an ice-water mixture for 20 minutes instead.
Build Your Own Wine Cellar!
Let Tutto Vino help you create a wine cellar that you'll really enjoy. 10% discount available on case pricing, 12 bottles of one label or 1 bottle of 12 labels… you choose!