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What’s all the fuss about listening to “wine experts” telling us how good or bad a wine is?  Do they really know more than the average wine drinker, and should we let them influence us in choosing wines to buy?  Can wine competitions and tastings tell us anything about specific labels and varieties?  How should we really pick and choose?
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Basic Wine & Food Pairing Principles

When pairing wine to food try to match similarities of richness, texture, intensity, and flavor of the food to the wine.  Here are some tips:
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Wine Name

The standards for naming a wine vary depending on its origin.  In many European countries a wine is named for the growing area or appellation where it originated. For example, Bordeaux Supérieur or Chablis are all French ACs (Appellation d’Origine Contrôlée); Chianti is an Italian DOCG (Denominazione di Origine Controllata Garantita), and Rioja is a Spanish DOCa (Denominación de Origen Calificada).   In some areas like the United States , Australia , New Zealand , South Africa , and South America , and in France ‘s Alsace region, the grape variety (such as Cabernet Sauvignon or Chardonnay) is often the name of the wine.
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Most of the words professional “wine people” use about wine are standard and widely accepted terms for delineating particular characteristics.   This specific language helps those who are in the wine business to communicate with one another and understand complex concepts without the need for tedious explanation.
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The quality of a wine depends largely on the quality of the grapes used.  The goal of the production process is to maximize this quality.  Wine is produced through a biochemical process called fermentation, initiated by the yeast added. During this process the sugar contained in the must (the fresh grape juice) is transformed into alcohol along with the output of carbonic gases that escape into the environment. Yeast is only able to fulfill its task between -3°C and 36°C, and the wine maker can therefore regulate the temperature of the steel vats according to their needs. Fermentation stops completely when the sugar is completely transformed, but may also be stopped artificially. Enzymes are destroyed over 65°C allowing for pasteurization. For finer wines this is known as flash-pasteurization, which subjects the wine to temperatures up to 80°C for thirty to sixty seconds.
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Ordering wine is a responsibility, but it can be fun as well. Any good establishment will have someone — a sommelier or wine captain — to help you choose an appropriate wine. A good sommelier (or waiter) will act neither overbearingly stuffy nor overly friendly. That experienced person’s help, plus a few simple tips and tricks, will help you make the right choice (or at least one that is not embarrassing).
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Getting a Grasp on Vintages

A vineyard can produce a great wine one year and yield something barely drinkable the next.   Why the inconsistency, and how concerned should you be about vintages?  The bottom line is that unless you have a cellar for storing wine, you are going to be drinking what your market has available.  So you needn’t worry too much about a particular vintage/year.  Of course look for great vintages when and where they may be available, but realize you will pay dearly for them.  If you want to see the difference that vintage makes, try a side-by-side comparison of the same wine from one vineyard from a range of years. This is often a very instructive exercise and you might find out that the differences between vintages, although quite discernable, are much more subtle than you had expected.
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How should you begin if I want to learn about and enjoy wine?  Here is a simple wine primer for the budding wine lover.
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“TOMMASI Viticoltori” ( Tommasi vintners ) is a family viticultural firm founded in 1902 by Giacomo Tommasi. It is situated in Pedemonte, in the heart of the historic Valpolicella Classico region which extends to the northwest of Verona, Italy.  From grandfather Giacomo’s tiny vineyard, the Tommasi estate has grown steadily over the course of years and today extends over 135 hectares of hillside vineyard blessed by mother nature not only by a magnificent landscape, but more importantly by its perfect suitability for grapes.  The estate is run by the 4th generation of family operation, 6 members working together in complete harmony, each with his well defined area of responsibility.
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