Students discovering the spirits of wines
By Pete Carson
Kansan Correspondent
In a town rich in the tradition of beers and burgers,winning while dining can be a tasty alternative.
But, like the transition from high school to college, graduating from beer to wine can be a humbling experience.
About 20,000 to 30,000 wine varieties exist worldwide, said Ron Hassen, wine specialist and owner of Ray's Liquor Warehouse, 1215 W. Sixth St. Deciding which wine to drink and when to drink it is a demanding task, especially for the unassuming college student.
"Most students are just content with their beer and burger basket," Speckman said. "If anyone does choose to order wine, it's usually a simple chardonnay."
"Wine is a social beverage of a different generation," Hassen said, speaking of the traditional student. "Most of them are used to drinking soda all of their life, so when they get to college, wine is usually one of the last things they'll drink."
For those who prefer a glass of wine to the traditional thick head of beer, there are guidelines to having a successful wine experience.
Annie Speckman, St. Louis junior and a waitress at Applebee's Neighborhood Grill & Bar, 2520 Iowa St., said that most students were uneducated about wine.
In deciding which wine to drink with which meal, remember: The lighter the food, the lighter the wine, usually.
"As far as what food goes with what wine, it's really a matter of taste," Hassen said. "Usually with a light type of food, the preferred wine is a more light, typically white, wine.
"The opposite is true with red wine. Usually, red wine is associated with a heavier food, such as beef. They are usually complementary in style."
Katie Swarts, St. Louis senior and culinary student, agreed.
"Red wine is good to cook with and to have with beef — it gives a great flavor to the food." Swarts said.
Swarts said she preferred white wine with chicken or pasta.
Swarts said that it was the less-filling feeling she got from drinking wine that she enjoyed.
"Drinking wine is a more relaxing and soothing experience," she said. "You don't get that full and bloated feeling that you do when drinking beer."
But a few words of caution: Wine contains more than double the alcohol contained in the average beer.
Wines and Food
CABERNET SAUVIGNON: BEEF
CHARDONNAY: LOBSTER
SAUVIGNON BLANC: SHRIMP
● PINOT NOIR: SALMON
BEAUJOLAIS: CHICKEN
ZINFANDEL: ITALIAN
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Homecoming
The Hill October 17, 1996