3 Things You Didn't Know About Drinking Wine

12JPPOUR1-master675 Wine shame. It's a real thing. It's that feeling of malaise that comes about when selecting a wine merely by the attractiveness of its label and the bite of its price tag. The feeling can also come after ordering off a menu by the "eeny, meeny, miny, moe" rubric. Well, luckily, the cure has come. Eric Asimov, The New York Times wine critic, has taken it upon himself to educate those that enjoy drinking wine, but actually know nothing about it. His first "Wine School" article inspires you to join the club, and to return monthly for the next installment. This month's subject is Bordeaux, and the homework is relatively simple: drink Bordeaux. Here are three things we learned from the first lesson and Acimov's Bordeaux recommendations: 1. Wine tastings are really just for professionals. They are looking for how the wine will age, how it pairs with food, and how the air will affect it once uncorked. In short, skip the sipping and just drink the whole glass. 2. The cliché terms used to describe the flavor of  wine are actually useless. Asimov says the only classifications he uses are "fruity" and "savory." So next time you hear someone remark on "notes of blackberry, tar, and treebark," kindly correct them and pour yourself some more. 3. Asimov details the most underrated characteristic of wine: texture. He says the texture of a wine is made up of tannins and acidity, but in simpler terms a good texture is when it feels good in your mouth and you can't help but immediately take a second sip. 12JPPOUR2-blog427-v3 Château Cantemerle Haut-Médoc 2009 - $53 (Frederick Wildman & Sons, New York) Château Bernadotte Haut-Médoc 2009 - $32 (Sherry-Lehmann Selections, New York) Château Sociando-Mallet Haut-Médoc 2009 - $62 (Frederick Wildman & Sons) Or look for any 2009 selection from the Haut-Médoc region of Bordeaux. Read the full story on The New York Times and follow Eric Asimov on Twitter: @EricAsimov. Photography: Tony Cenicola/The New York Times