How to Choose the Perfect Wine

by Paul Austin

Note: The late Paul Austin was the sommelier at the Williamsburg Inn until his untimely death while vacationing in early summer 2004. He began his career as a wine runner at the Inn and was eventually promoted to sommelier. Austin brought international acclaim to the Williamsburg Inn by developing and promoting one of the most extensive wine lists for a hotel of its size and for his personally trained wine staff. He was well-liked by colleagues and guests and represented Colonial Williamsburg at numerous events around the country. Below is an article he wrote for the Colonial Williamsburg News shortly before his death. We are pleased to offer Paul's tips on selecting wine as a tribute to his love of wine and passion for helping our guests make their selections.

It has been my pleasure to assist our guests at the Williamsburg Inn in successfully choosing tens of thousands of bottles of wine over the years – to the great enjoyment of the guests. There are no hard and fast rules for selecting wine, because everyone's perception of the flavor of wine is different. The only rule about wine I follow unconditionally is: "No two people taste the same thing – even when they drink from the same glass!" Trust your own judgment. Regardless of its stunning price or the high points a wine may have been given by reviewers, if the wine does not taste good to you, don't drink it.

People often tell me they loved a wine on vacation abroad but didn't enjoy it as much here. It is actually the same wine here, but we label the wine "CONTAINS SULFITES," because the federal government requires us to do so, not because the wine is any different.

Wine and glasses A wine that tastes good to you with a full flavored entree or with foods you may not normally eat will often be too strong to enjoy as a cocktail without food. Look for lighter styles of wine (either white, red, or blush) with no food or light finger foods, and heavier styles with heavier, fuller meals. The old "white-wine-with-white-and-red-wine-with-red" rule is dead, because there are so many luscious light reds (Pinot Noirs, Syrahs, Sangioveses, to name a few) that do very well with chicken, pork, and seafood. The full flavored buttery and "oaky" Chardonnays will stand up to a nice grilled piece of red meat, too – so drink what you want.

Be your own judge as to what labels you buy, based upon what is available at your normal shopping haunts. You will know after very few purchases if the wine seller at a wine shop understands your needs. If not, just move on to another store. The wine seller is there to help you find what you need, not to simply ring up sales on the cash register. Here are some general guidelines that should help you make good wine choices:

Champagne or sparkling wine will go with just about anything – including dessert.

White wines – from lightest to fullest flavors – rank as follows:

Riesling
Pinot Grigio
Sauvignon Blanc
Chardonnay

Reds – from lightest to fullest – are:

Beaujolais (Gamay Noir)
Pinot Noir
Syrah
Red Zinfandel
Merlot

Cabernet Sauvignon (the king of the reds)

Remember, though, you can have a Merlot that is fuller than a Cabernet, and a Riesling that is fuller than a Sauvignon Blanc. The only way to know is to try the individual label and see how you perceive it.

Finally, remember the Napa Valley is not the be-all and end-all of the wine world. Napa Valley only produces four percent of California's wines. Try other counties and other countries, too – Italy, France, Chile, Argentina, Australia, New Zealand, and South Africa are producing wonderful wines at great values.

Cheers!