‘2. So VV LN ee ote

THE FOUR MEMBERS OF THE WINE FAMILY

Wines are generally divided into four main categories.
The first group is Appetizer Wines, such as Sherry or
Vermouth, served as aperitifs before dinner to stimulate
the appetite. Sherry has a distinctive “nutty” flavour
nie eh makes it a delightful companion to cocktail
snacks.

The second is Table Wines which can be red, white or
Rosé, served either chilled or at room temperature. Red
Table Wines are usually dry and more robust in flavour,

delicate flavour. White Wines may be dry, medium dry

while White Table Wines are light-bodied and have a.

or sweet. Rosé wines are light, dry to medium dry.

The third group is Dessert Wines, including Port,
Muscatel, and Sweet Sherry. These wines are sweet,
go well with desserts and snacks, and are excellent

for serving when friends drop in.
The fourth and most highly regarded of all Canadian

Wines is Sparkling Wines. These include Champagne,
Crackling Rosé and Sparkling Burgundy. Here the rule

is chill . . . but never to the icy stage, so that all the

flavour is retained.

19