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viking.com | 41 S P R I N G 2 0 2 6 e Fundamentals of Wine Wine need not be complicated. By mastering a handful of simple fundamentals, you can taste, pair, store and enjoy every bottle with greater confidence. Wine has been enjoyed for thousands of years, yet for many people, its rituals can still feel a little mysterious. From knowing how best to taste and store wine, to understanding its ideal food pairings, a few fundamentals can make every glass more rewarding. The key is not to overcomplicate it. Wine is at its best when it is approached with curiosity and most importantly, enjoyment. START WITH THE SENSES Tasting wine properly is simple: look, smell, taste and enjoy; and a good tasting begins before the first sip. Fill the glass to around one-third and take a moment to look at it. The wine should appear clear and bright, rather than cloudy or hazy. TASTE WITH INTENTION It is finally time to taste. Take a reasonable mouthful and let it move around your palate rather than sipping and swallowing immediately. Sweetness is often detected at the tip of the tongue, while bitterness tends to register further back. LET THE AROMAS LEAD Next up, you want to smell it. Swirling the glass helps bring oxygen into contact with the wine, releasing its aromas and giving you a fuller sense of what is to come. If swirling feels awkward, keep the glass on the table and move it gently in small circles. Allowing the wine to reach different parts of the mouth gives a better sense of its balance and finish. PAIR BY FLAVOUR AND WEIGHT Food and wine pairing is less about strict rules and more about finding harmony. Think about both flavour and weight: a rich beef casserole can stand up to a bold red such as Shiraz or Châteauneuf-du-Pape, while delicate fish is better suited to lighter styles such as Pinot Noir or Gamay. Spiced dishes also work beautifully with sweeter wines which help temper heat and balance saltiness. STORE AND SERVE WITH CARE Wine is best stored in a dark, cool and stable environment. Around 10 to 13 degrees Celsius is ideal, although anything between about 7 and 18 degrees can work if the temperature remains consistent. For some wines, decanting can also help. It may be used to remove sediment from an older bottle or to aerate a young, tannic wine, softening its structure and making it more approachable. CHOOSE WITH CONFIDENCE Wine labels can be a useful starting point when choosing a wine, but the best guide is experience: noting the countries, grape varieties and styles you enjoy most. Wine knowledge is not about memorising rules; it is about discovering what you like, trying something new and allowing each bottle to tell you a little more.

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