Rice Wine: Just like barley wine, rice wine is a bit of an imposter, an ale that wishes it was a wine. Made from rice instead of grapes, rice wine possesses a higher alcohol content than most beer and wines combined, weighing in between 18 and 25 percent. Rice wine is known as sake to the Japanese.
Sparkling Wines: Probably the most famous member of the sparkling wine family is Champagne, a drink that routinely fills the glasses at wedding receptions and banquet halls. But Champagne can't hog all the sparkling spotlight; sparkling wines can be any type of wine infused with carbon dioxide. Because sparkling wines do not usually pair well with meals, they are best served alone or with appetizers.
Table Wine: Table wine is wine that is not fortified and not sparkling, making it erroneously seem like the most plain of wines. By technical definition, table wines contain at least 7 percent alcohol and no more than 14 percent. While many people equate table wine with poor tasting, cheap wine, many table wines aren't cheap, and certainly don't taste like it either.
Whether your favorite type of wine is red or you - having misplaced your salt lick - actually do like to consume cooking wine, wine has a variety of flavors. This makes it one of the most versatile alcohols, possessing the ability to adapt to everything from cocktail hours to state dinners and enabling you, no matter your type or your level of pickiness, to always find something with which to fill your glass.
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Article comments
1 - Victor Lana
Jennifer, I bet you enjoyed Sideways with a glass or two of wine. And why not? Benjamin Franklin said, "Beer is proof that God loves us." I am sure wine also has roots in divine inspiration. So, I say lift a glass (or more appropriately goblet) of the Nectar of the Gods and say "Cheers!"
2 - Lisa McKay
What you should have said about cooking wine is that it's best left on the supermarket shelf. If it isn't good enough to drink, it isn't good enough to put in your food.