The skybar™ Wine System also allows you to manually set the temperature in each wine chamber to accommodate other wine varietals or your personal preferences.

45ºF/7ºC	Albarino Asti Spumante Chenin Blanc Eiswein Gewűrtztraminer (sweet) Muscat (sweet) Pinot Grigio Riesling Sauvignon Blanc / Fumé Blanc Sparkling Wine / Champagne Rosé White Zinfandel
45ºF/7ºC	Albarino Asti Spumante Chenin Blanc Eiswein Gewűrtztraminer (sweet) Muscat (sweet) Pinot Grigio Riesling Sauvignon Blanc / Fumé Blanc Sparkling Wine / Champagne Rosé White Zinfandel
50ºF/10ºC	Beaujolais Nouveau Burgundy (white) Chablis Chardonnay Dry Sherry Gewűrtztraminer (dry) Muscat (dry) Pinot Blanc Pinot Gris Roussane Sauternes Sémillon Viognier
50ºF/10ºC to 55ºF/13ºC	Beaujolais Burgundy (red) Gamay Pinot Noir
55ºF/13ºC to 60ºF/15ºC	Barbera Barbaresco Cabernet Franc Carmenere Chianti Dolcetto Merlot
65ºF/18ºC	Barolo Cabernet Sauvignon Carignane / Carignan Claret Grenache Malbec Meritage Merlot Montepulciano Nebbiolo Petit Verdot Petite Sirah Port Sangiovese Sweet Sherry Syrah/Shiraz Tempranillo Trebbiano Valpolicella Zinfandel (Red)

From Pinot Grigio to Shiraz, exploring new types of wine (known as 'varietals') is one of the great pleasures of wine. With a myriad of flavor profiles, growing regions, and winemaking techniques, there is an amazing array of wines to explore and experience.

va•ri•e|tal (va-RYE-uh-tull)
A distinct variety; specifically designating a wine that bears the name of the variety of grape from which it is made - n. A varietal wine.

The skybar™ Wine System offers nine pre-set temperature settings for the most common wine varietals. If you are loading a different varietal - or if you prefer a different serving temperature - you can easily manually adjust the temperature setting of each chamber to suit your personal preferences. Use this temperature chart as a guide. Enjoy.

• For recommended food pairings with each wine, visit Food & Wine Pairing Tips.

Here are the typical flavor profiles you may find in these popular wines.

Sauvignon Blanc	Crisp and light-bodied with tones of grass, herb, melon, gooseberry, citrus and fig.	SO-veen-yawn BLONK
Pinot Grigio	Fresh and light-bodied, with aromas and flavors of grapefruit, lime, fresh melon and green apple.	PEA-know GREE-shee-oh
Chardonnay	Styles range widely - from crisp citrus and green apple to buttery, oaky, pear and red apple flavors.	SHAR-dough-NAY
White Zinfandel	Light, fresh and slightly sweet, with vanilla, strawberry, raspberry, cherry and light citrus.	WHITE ZIN-fan-dell
Pinot Noir	Medium-bodied and lower tannin, look for bright red cherry, raspberry, strawberry and earthy tones of forest floor, smoke and spice.	PEA-know naWHAR
Merlot	Styles range from fruity and youthful to heavy-bodied. Look for black cherry, plum, blueberry and chocolate notes.	mare-LOW
Zinfandel (red)	Ranges from medium to full-bodied, with raspberry, blackberry, black pepper, smoke and spice.	ZIN-fan-dell
Shiraz	Full-bodied and tannic, with black cherry, currant, jammy, spice, and tobacco.	shear-AHZ or shear-OZ
Cabernet Sauvignon	Full-bodied and robust, with black currant, cassis, red berries, black pepper, bell pepper and prune.	CAB-air-NAY SO-veen-YAWN

Once a bottle of wine is opened, the wine comes into contact with oxygen and will begin the chemical reaction known as oxidation. This process cannot be stopped once a bottle is opened, but it can be slowed down.

If you've ever left a half-empty bottle on the counter for a few days, then tasted the wine again, you've encountered oxidation in wine first hand. Winemakers go to great lengths to protect the wine from oxygen before bottling.

Once the bottle is opened, the skybar™ Wine System uses vacuum technology to remove the oxygen from the bottle, preserving the wine for up to 10 days so you can pour and enjoy one glass at a time at the perfect varietal-specific serving temperature. Vacuum technology naturally removes oxygen from the wine without introducing foreign substances, and requires no cartridges.

Preservation Method	Preservation Time	How it Works
Corked Only	1 day	Without preservation, wine corked and stored on the counter will begin to oxidize immediately.
Corked and Stored in Refrigerator	1-2 days	If wine is corked and stored in the refrigerator, the wine will keep for 1 to 2 days before flavors and aromas noticeably deteriorate.
Vacuum Technology	Up to 10 days	Vacuum technology naturally removes oxygen from the wine without introducing foreign substances, and requires no cartridges.
Argon or Nitrogen Gas preservation	Up to 10 days	Nitrogen or argon cartridges inject inert gas into the bottle to displace oxygen and protect the wine from oxidation. Cartridges vary in size, and must be replaced for continued use. Cost for 12 cartridges varies ie: around $144.00

While there are several wine preservation methods on the market, the skybar™ Wine System is the only wine accessory that naturally preserves, elegantly pours and perfectly chills wine from a single unit.

As your wine collection grows, one of the most important issues to address is Wine Storage. Suitable storage is important for both long-term aging and short term enjoyment. For long-term bottling aging, your wine will not age well and can even be ruined if it is stored improperly.

While a full wine cellar would be wonderful, for most people who enjoy wine, simply mimicking some of the features of a wine cellar will be sufficient.

• COOL TEMPERATURE
  All unopened bottles of wine - white and red - should be stored on their sides at 55-60°F. Cool temperatures will slow the aging process and help the wine develop in the bottle. The skybar™ Wine System offers a Chill Only Cartridge that will keep a bottle of wine at the perfect 55 °F until you are ready to enjoy it.
• LESS THAN 10°F FLUCTUATION
  Aim for less than 10°F temperature fluctuation throughout the year. Temperature fluctuations cause the wine to expand and contract which can damage the cork, causing leakage and oxidation that can ruin the wine. Additionally, excessive temperature swings will damage the wine.
• HUMIDITY
  Humidity should be between 60-80%. Less than 60% humidity can cause evaporation and oxidation, while humidity greater than 80% encourages mold.
• DARKNESS
  Excessive light exposure causes wine proteins to become hazy and can create "off" aromas and flavors.
• NO VIBRATION
  Keep wine away from vibration (from appliances or motors); vibration traveling through wine can hinder its development.
• NO ODORS
  The storage area should be free from chemical odors, such as cleaners, household paints, etc.

The skybar™ Wine System offers an optional Chill Only Cartridge that allows you to store an unopened bottle of wine within a chamber in ideal cellar conditions. Perfect for that special bottle you want to save for a special occasion.

Ever wondered why some red wines require or improve with bottle age? The various components of red wines will continue to evolve in the bottle - fruity aromas and flavors mellow while the tannins and pigment begin to interact with oak compounds imparted during fermentation and barrel aging - softening the wine's tannic impression. Wine connoisseurs consider the evolvement of the wine in bottle part of the mysterious life of the wine and one of its most appealing qualities.

Whether you are new to wine or an accomplished wine connoisseur, learning how to accurately evaluate wine is a skill that will increase both your knowledge and enjoyment. Plus, it's an interesting and educational way to enjoy wine either alone or with friends.

The skybar™ Wine System makes wine tasting easy, presenting three wines at their perfect serving temperature for your enjoyment. Hold an impromptu wine tasting to compare three bottles of the same wine varietal... or taste three different wine types.

Skybar™ wine accessories can also be used for at-home wine tastings. Use the Wine Cool Cover to keep bottles at the proper serving temperature, or chill one glass at a time for your tasting with the Wine Chill Drops.

To taste wine properly, it is important to slow down a bit - spend some time with your wine. These are the five basic steps the experts use when judging wines:

1. Pour
2. Look
3. Smell
4. Sip
5. Describe

Step 1: Pour

1. Before your tasting begins, place three bottles into the skybar™ Wine System and allow them ample time to reach their ideal serving temperatures.
2. When your tasting begins, pour wine into glasses from the three Wine Chambers (we recommend a standard 11 to 15-oz glass that tapers inward at the rim.) For wine evaluation, fill only 1/3 of the glass, leaving plenty of room to swirl the wine in Step 3.
3. Place the glasses on a white background (use a tablecloth or a white sheet of paper).

Step 2: Look
When evaluating a wine's appearance, you are looking for color and clarity.

1. Hold your wine glass up and notice how the wine reflects the light.
2. Note its color and brilliance (or lack thereof).
3. Tilt the glass slightly and hold it over your white background. Is the color deep or pale? Opaque or clear?
4. Look for color change around the edge of the wine - this can indicate age.

White wines tend to be light straw when young, then age to a deep gold. Different varietals will show different hues. (Sauvignon Blanc, for example, often casts a greenish hue). Red wines tend towards purple when young. As they age, they will change from ruby to a deep garnet.

Step 3: Smell
The total impression of a wine - which is often called 'flavor' - is actually a combination of both aroma and palate impression. (Think of how the flavors of food are muted when you have a bad cold.)

1. Holding your glass on the table, gently swirl the wine in a circular motion three to four times. Swirling the wine coats the sides of the glass with the wine, releasing more of the aromatic components of the wine.
2. Bring the glass to your nose and inhale deeply.
3. Think about the aromas - try to describe them. If you are evaluating the wine with others, listen to what they observe in the wine - and then take it or leave it. What they say may be exactly what you were trying to describe... or you may have a completely different impression of the wine.
4. Swirl and sniff again - you may notice different things the second time around.

Common Wine Descriptors: Here are some of the aromas and flavors commonly found in the skybar™ Wine System's nine wine varietal settings.

Varietal	Common Descriptors
Sauvignon Blanc	Citrus, grass, herbs, bell pepper, fresh cut hay, melon
Pinot Grigio	Grapefruit, lime, fresh melon, green apple
Chardonnay	Citrus, apple, pineapple, pear, mineral, stone fruit, vanilla, toast, butterscotch
White Zinfandel	Vanilla, strawberry, raspberry, cherry, light citrus
Pinot Noir	Red cherry, raspberry, strawberry, cranberry, pomegranate
Merlot	Blueberry, plum, chocolate, red berry, bramble, green bean
Zinfandel (red)	Raspberry, blackberry, cherry, plum, raisin, spice, black pepper
Shiraz	Black cherry, currant, jammy, spice, tobacco
Cabernet Sauvignon	Black currant, cassis, red berries, black pepper, bell pepper, prune

Step 4: Sip

1. Building on the aromas you've already found in the wine, take a medium-sized sip of the wine.
2. Hold it in your mouth for a bit, letting it cover all areas of your tongue.
3. If you're feeling bold, purse your lips and draw in a bit of air over the wine. This takes some practice and looks a little odd... but it helps to release more of the flavors in the wine.
4. Swish the wine gently in your mouth (as if you were chewing).
5. Now swallow the wine. Note the impression it makes in the back of your mouth as you swallow - called the 'finish.'

As you go through this process, your brain is taking some time to develop taste impressions. You might notice the following:

• Sweet or Dry - most table wines are 'dry' - but a very fruity, youthful wine may seem 'sweet'
• Acidity - often a 'tart' impression. A wine without enough acidity will seem flabby.
• Tannins - tannins often give a bitter 'puckery' sensation.
  (If you're wondering, the difference between acidity and tannins is that acidity will make your mouth water while tannins will leave your mouth dry. White wines get their backbone from their acidity - red wines from tannin structure.)
• Weight - does the wine seem thin or full? Structured or flabby? Elegant or robust?
• Finish - as you swallow the wine, is the finish long and lingering or short and abrupt? Smooth or harsh?

Step 5: Describe
Take the time to write a few notes as you go through the tasting. It helps to cement your impressions, especially as you become better at describing what you taste and smell. Don't be afraid of any word that pops to mind - fat, grassy, smoky, herbal, leather, even 'cat pee.' All these terms are commonly used to describe wine.

Wine and food are meant to be enjoyed together. Selecting the perfect wine to compliment each part of your meal can be a challenge, but the rewards are great.

With 3 individually chilled Wine Chambers, the skybar™ Wine System makes it easy for you and your guests to select a glass of the perfect wine for each course.

• Sauvignon Blanc with hors d'oeuvres and salad.
• Cabernet Sauvignon with ribs off the barbecue.
• Pinot Noir with a cheese course of brie, goat cheese and fresh figs.

The possibilities are endless.

Here are some classic pairings to try with the skybar™ Wine System's 9 featured wine varietals:

skybar™ Varietals	Classic Pairings	Pairing Tips
Sauvignon Blanc	Salty olives & feta cheese Shellfish and oysters Summer Salads Sushi	Salt: Crisp wines balance salty flavors (think lemon squeezed on fish).
Pinot Grigio	Baked Sole or Snapper BBQ Chicken Bouillabaisse Butternut Squash Risotto	Weight: Pair wine & food with the same weight - lighter wines pair with lighter flavors.
Chardonnay	Grilled Halibut Creamy Pesto Tortellini Roast Lobster with Butter Baked Chicken	Versatility: Both creamy and crisp, Chardonnay stands up to substantial textures and flavors.
White Zinfandel	Spicy Pan-Asian Dishes Cajun Foods Middle Eastern Cuisine Sweet & Sour Pork	Sweetness: Wine should be equal to or higher in sugar than the dish. Sweet wines offset spicy foods.
Pinot Noir	Grilled or Baked Salmon Grilled Portobello Mushrooms Tomato & Basil Pasta Roasted Duck	Low-tannin Reds: Lower tannin reds pair beautifully with a wide variety of foods.
Merlot	Roasted Chicken Pasta Bolognese Grilled Steak Swordfish	Style: Merlot can be fruit-forward and low-tannin or big and more tannic. Tannins need protein & fat; fruitier versions are more versatile.
Zinfandel (red)	Juicy BBQ Hamburgers Sausage & Olive Pizza Osso Bucco Roasted Lamb	Similarities: Pair wines with the same texture/flavors. Spicy Zin pairs great with full-flavored pizza.
Shiraz	Grilled Steak Wild Boar or Venison Rack of Lamb Sausage	Pair with the Sauce: Match the wine to the sauce. Heavy red and meat-based sauces demand a big wine.
Cabernet Sauvignon	Venison Prime Rib Beef Stew Steak au Poivre	Balance Tannins: Tannins strip the proteins in your mouth, so they need to be paired with rich proteins and some fat to offer balance.

Do you ever feel you shouldn't open a bottle you'd like to sample because you know the entire bottle won't be finished and you don't want to waste the wine? What about nights when she wants white but he feels like red?

The skybar™ Wine System offers a simple solution. Now you can open the wines you want, without worrying whether the bottle can be finished in one day. With the skybar™ Wine System's vacuum technology, your wine is preserved up to 10 days and served at the perfect varietal temperature.

Now you and your spouse or guests can enjoy the wine you want... without compromise. With three perfectly chilled, preserved bottles, you can select from three different wines and enjoy one glass at a time.