My Global Hustle

The world of wine is a complex and daunting place for the uninitiated. The combination of tastes (freshly cut grass, are you kidding?) and smells, as well as varietals, vineyards and vintages, can be intimidating for anyone who does not know. The truth is that the world of wine doesn’t have to be a complex place, and it can be very rewarding with the understanding of a few basics.

This handy guide lists some varietals that will help you build an impressive wine rack and will certainly give you a sound understanding of the nuances of different types of wine.

reds

1. Cabernet Sauvignon

Description: This is one of the big red wines. Cabernet Sauvignon is known for its depth of flavor and aroma; it is rich, full-bodied and intense, with cherry-currant and sometimes herbal flavors. When you let the wine linger on your palate for a moment, you’ll notice hints of blueberries, black currant, cassis, raspberries, and oak. Cabernet Sauvignon also has noticeable tannins — tannic acid is what gives red wine that dry sensation in the mouth and in the back of the throat.

Pair with: A big wine needs a big taste to match. Cabernet Sauvignon is best paired with game or other light, rich meats, such as duck, spicy beef, pâté, rabbit, roasts, spicy poultry, sausage, and kidney. It also goes well with strong cheeses.

Suggested bottle: For $13 a bottle, Albamar Cabernet Sauvignon Reserve is a fine choice. It’s a Chilean Cabernet and has great aromas of ripe black fruit, rose petals and orange peel. It’s a dry wine, medium to full-bodied, with bright fruit flavors surrounded by moderate acids and softening tannins, and it is fantastic with grilled Portobello mushrooms.

2. Merlot

Description: Merlot is perhaps the most accessible red wine to the new connoisseur, as it is medium- to full-bodied with herbal flavors. Usually softer in taste than a Cabernet Sauvignon, Merlot has notes of blackberry, plum, currant, chocolate, and vanilla.

Pair with: Merlot is quite versatile. You can pair it with any medium-flavor food, but it’s at its best with beef and lamb, and can also be used with game and duck. Merlot also works well with rich Italian foods.

Suggested bottle: A Spanish Merlot, Gran Toc Hill Reserva 2000, can be had for $17. It is a medium-bodied wine with notes of strawberry jam and oak, and it has a lingering finish. It is fabulous with a mushroom risotto or a roast beef.

3. Pinot Noir

Description: In terms of its boldness, Pinot Noir is a step down from Merlot. Pinot Noir is a light- to medium-bodied red wine, delicate and smooth with a rich complexity. Its color ranges from light red to medium dark red, and it generally carries aromas and flavors of raspberry and cherry, as well as occasional earthy flavors, such as mushrooms.

Pair with: Pinot Noir pairs well with salmon, lamb, chicken, ham, and pork. Classic French cooking has creations based on Pinot Noir, such as coq au vin — chicken cooked in red wine — boeuf bourguignon and cassoulet. This wine is usually best with foods that are simple and rich.

Suggested bottle: At $14 a bottle, try Twin Fin California Pinot Noir. This bottle is medium-bodied with silky smooth tannins, a medium ruby-red color, and aromas and flavors of red cherry, strawberry and vanilla. Serve it slightly chilled with cold appetizers or seared tuna carpaccio.

4. Zinfandel

Description: Zinfandel is a light- to full-bodied red wine with berry-like or spicy flavors. Lighter Zinfandels tend to be fruitier, while heavier Zinfandels have a deep berry-jam flavor. This wine is usually a great value, but be careful not to confuse Zinfandel, which is a red wine, with White Zinfandel, which is a rosé.

Pair with: Zinfandel works well with Italian foods, and is excellent with cheeses, pastas and all red meats. Try it next to a pizza with tomatoes, red onion, prosciutto, mozzarella cheese, and pesto.

Suggested bottle: Cline Zinfandel, a Californian wine, sells for $14. Its medium ruby color, intense sweet-raspberry and herbal aromas, and spicy finish make it a natural pairing for Cajun chicken, pork ribs or roasted duck breast in raspberry jus.

whites

5. Chardonnay

Description: If you’re having people to dinner and want to serve white wine, you can’t go wrong with Chardonnay. This is one of the most popular white wines out there because it’s usually very well-balanced. Individual Chardonnays can range from clean and crisp with a hint of varietal flavor to rich and complex. With a Chardonnay, you can expect a medium- to full-bodied wine with apple and pear flavors, in addition to vanilla and butter.

Pair with: Chardonnay is the most popular wine in California, and thus pairs well with Californian-style cuisine. Think grilled chicken, salmon, shellfish, halibut, and avocado. It’s also an excellent match with French foods and pastas with cream sauces.

Suggested bottle: Les Salices Chardonnay 2004 sells for $13 and is a lightly oaked French Chardonnay with aromas of peach, apple, banana, honey, and soft toast. It is an ideal match for barbecued chicken drumsticks because it is ripe, round and creamy.

6. Sauvignon Blanc

Description: Sauvignon Blanc is the lightest of whites, and it is known for its grassy, herbal, citrus flavors. Crisp and acidic, it is usually a dry wine and is always very accessible.

Pair with: This white wine pairs very well with light foods and white meats, especially fish and seafood. It also makes an excellent aperitif.

Suggested bottle: With a name like Fat Bastard Sauvignon Blanc, how can you pass this up? Seriously, at $15 a bottle, this is a good French Sauvignon Blanc. It is extra dry with a pale straw-gold color, and aromas of passion fruit, gooseberry, freshly cut grass, and herbs. Fat Bastard has a long finish, and complements pan-fried white fish, grilled chicken kebabs and baked halibut.

rosés

7. Blush wines Рros̩s

Description: Blush wines, as the name suggests, have a pink hue. Their color is derived from a blend of red grapes, using a special technique that transfers some of the pigment from the grapes’ skin into the wine to produce a pink color. These wines came to prominence in the 1980s when white wines were booming and wine producers searched earnestly for ways to use up their surpluses of red grapes. The result was blush wines, which are also sometimes made from a straight mix of red and white wines — don’t try this at home.

Typically, blush wines vary in color from pale pink to apricot to salmon. They are lighter wines and are generally slightly sweet, although some can be quite dry with a hint of residual sugar.

You will also find blush wines called, among others, Blanc de Pinot Noir, Cabernet Blanc, White Zinfandel, Pinot Gris, and Vin Gris.

Pair with: Blush wines are light and slightly sweet, which makes them an excellent pairing for spicy foods — Latin and Asian dishes — as the clean, sweet flavor can offset the fiery burn. It is not recommended to chase a bowl of chili with a glass of rosé, but snacks such as nachos or quesadillas are a great match.

Suggested bottle: Henry of Pelham Rose sells for approximately $10; it is a medium-bodied Canadian rosé with red-fruit flavors and crisp acidity. It’s a great summer rosé, and a great partner for grilled salmon or cold seafood salads.

the cork

This presentation has given you the basics of a good wine rack and your first comprehensive lesson in varietals. Of course, there’s so much to know about wine that people spend years studying the grape before becoming professionals, but this guide should help you get over the initial — and sometimes intimidating — hump and help you develop your taste for wine.

Thanks James…..

~Time to Shake,

YG

Filed under: Guest Bloggers, Sippin on Crushed Grapes by !YG

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