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Four S's bring food, wine together

Wine tasting and pairing wine with food is simpler than it seems. When wine tasting, grab a glass and simply remember the four S's — see, smell, sip and swallow.

First, look at the wine. Is it red or white? White wines will range from straw-like colors to deep golden hues, and reds can vary between bright red to inky purple, with darker hues forming in older vintages.

Second, smell the wine. The human nose can detect thousands of aromas while the tongue recognizes only a relatively narrow range of tastes. Give the glass a swirl, lift it to your nose and take a sniff. Does it smell fruity or like berries?

Third, sip the wine and roll it around in your mouth, making sure it reaches all sides of your tongue. Do you detect a balance between sweetness and tartness? Is it full-bodied or light and crisp?

Finally, swallow the wine. How long does the does the taste, or finish, linger after you've swallowed a sip? Finer wines typically have longer and more complex finishes.

But there are other ways to enjoy wine beyond the four S's.

Pairing wine with food can add depth to the enjoyment of wine, advises Mark Chandler, executive director of the Lodi-Woodbridge Winegrape Commission.

Though there are some classic matches, such as steak and Bordeaux varietals, pairing wine with food is guided more by personal preference than it is steadfast rules.

"The best advice we give is that people drink the wine they like with the food they like," Chandler said.

Among Chandler's favorite combinations are ribs and zinfandel, chardonnay and salmon, and cabernet sauvignon and steak. But, he says, a wide range of wines match a wide range of foods, allowing a great amount of room for exploration.