Expert tips for selecting and storing wine

Selecting the right wine involves understanding the relationship between wine type, sweetness, and food. According to international alcohol expert Dmitrij Polyaschenko, full-bodied red wines pair well with heavy meat dishes like steak or aged cheeses, while white wines suit lighter fare such as fish, poultry, and salads. Rosé serves as a versatile option for various dishes, including spicy Asian cuisine.

When managing opened bottles, oxygen exposure triggers chemical changes. To preserve wine for up to three days, it should be stored in a refrigerator with the original cork or a vacuum seal to slow oxidation and prevent the alcohol from turning into acetic acid.

Effective wine selection also depends on the occasion, season, and guest preferences. Rather than focusing solely on price, consumers should look for balance in acidity, sweetness, tannins, and alcohol content. For example, a crisp Sauvignon Blanc complements seafood, whereas a Cabernet Sauvignon pairs well with the protein and fat in red meat. Dessert wines should ideally be at least as sweet as the dessert being served.