Types of Wine

Types of Red Wines

Syrah and Shiraz
Two names for the same variety of wine. The name Syrah is only used by European vintners.

Region
This variety of wine is best from Australia, France’s Rhone Valley and California.

Taste
Shiraz varieties give hearty, spicy reds. It is used to produce many average wines it can produce some of the world’s finest, deepest, and darkest reds with intense flavors and excellent longevity.

Shiraz has overtones of black pepper spice and roasting meat. It has an abundance of fruit sensations often complemented by warm alcohol and gripping tannins. Aromas and flavors of wild black fruit, such as blackcurrant give this wine variety a fruity quality.

If the Shiraz has rested in oak barrels it will have toffee notes.

Food Pairings
Shiraz goes with proteins such as steak and other beef, wild game and stews.
Merlot
This variety of wine is considered an “easy drink” wine. It has a softness that makes it very nice for those new to red wines.

Region
It is the fourth most popular wine variety in worldwide coverage. Merlot variety is grown in Italy, Romania, California, Washington State, Chile, and Australia.

Taste
Merlot is less tannic than Cabernet Sauvignon. It has a round texture but often has a middle palate gap. Aromas include black cherry, plums and herbal flavors.

Food Pairings
Merlot is very versatile, it goes with just about anything.
Cabernet Sauvignon
Cabernet sauvignon is often blended with cabernet franc and merlot varieties of grapes. It is widely accepted as one of the world’s best varieties. It usually undergoes an oak treatment.

Region
Cabernet Sauvignon is grown wherever red wine grapes are planted, except in Northern Europe. It is among the finest reds in France, Australia, California and Chile.

Taste
It is full-bodied and firm yet gripping when young. It mellows with age and then the rich currant qualities and bell pepper notes remain. Often there are vanilla notes, but these come from the oak treatment and not the fruit.

Food Pairings
Best with simply prepared red meats.
Malbec
This variety has its origins in the French Bordeaux region.

Region
It is the most popular and widely grown red grape variety in Argentina. Malbec is also grown in France, Chile, Australia, and in the cooler regions of California.

Taste
This variety of wine’s taste will vary greatly depending on the region it is grown and how it is processed. It produces an easy to drink wine with nice color and tastes of plums, berries and spice.

Food Pairings
Malbec goes well with any type of meat-based meals. Argentine Malbec compliments Mexican, Cajun and Indian dishes.
Pinot Noir
This variety of grape is one of the most difficult to grow. It is considered one of the noblest of red wine grapes. Pinot Noir has no roughness and is rarely blended with other grapes.

Region
Pinot Noir from Australia, California, Oregon and New Zealand are considered good wines. A Pinot Noir wine from France is rated as one of the ‘great reds’ of Burgundy.

Taste
Pinot Noir is very different from Cabernet Sauvignon. It has a delicate and fresh structure. It has a very soft taste with aromatics of fruit, especially cherry, strawberry and plum. There are often notes of tea-leaf, damp earth or worn leather.

Food Pairings
Try this wine with Japanese dishes, especially sushi rolls. Excellent with grilled salmon, chicken and lamb.
Zinfandel
Perhaps the world’s most versatile wine grape, it is used to make everything from blush wine to rich, heavy red wines.

Region
Only grown in California.

Taste
A zesty flavor with berry and pepper.

Food Pairings
Depends on the freshness or heaviness of the wine. Good with tomato sauce pasta, pizza and grilled and barbecued meats.
Sangiovese
A red winegrape variety whose name derives from the Latin sanguisJovis, “the blood of Jove”.
It is most famous as the main component of the blend Chianti, Carmignano, Vino Nobile di Montepulciano and Morellino di Scansano. It can also be used to make varietal wines such as Brunello di Montalcino, Rosso di Montalcino or Sangiovese di Romagna, as well as modern “Super Tuscan” wines like Tignanello.

Region
Chiantis of Italy’s Tuscany region and also California.

Taste
In varietal wine: the primary style is medium-bodied with fresh berry and plum flavors. Young Sangiovese has fresh fruity flavors of strawberry and a little spiciness, but it readily takes on oaky, even tarry, flavors when aged in barrels.

Food Pairing
It is a good choice for Italian and other Mediterranean-style cuisines.
Barbera
Has similar attributes to Merlot, but not as well known or popular.

Region
Barbera is a classic red of Italian origin. It is also widespread in California.

Taste
In a varietal wine it has a juicy black cherry and plum fruit flavor. Barbera has a silky texture and excellent acidity.

Food Pairing
Barbera wines are versatile, they match many dishes, including tomato based sauces and dishes.
Red | White

Types of White Wines

Chardonnay
The most popular white grape through the 1990s. It can be made sparkling or still.

Region
Chardonnay originated in Bourgogne, France (the Burgundy region). Only about 2 percent of the world vine areas grow chardonnay. It grows in California, Oregon, Washington, France, Australia, Italy, Moldavia, South Africa, Chile, and Argentina.

Taste
Often wider-bodied and velvety than other types of dry whites. Often has a voluptuous taste with rich citrus flavors with hints of melon, vanilla with toasty character and creaminess.

Food Pairings
Chardonnay is a good choice for fish, even salmon and chicken dishes.
Sauvignon Blanc
The grape most likely gets its name from the French word sauvage (“wild”) and blanc (“white”) due to its early origins as an indigenous grape in South West France., Depending on the climate, the flavor can range from aggressively grassy to sweetly tropical. Wine experts have used the phrase “crisp, elegant, and fresh” as a favorable description of Sauvignon blanc from the Loire Valley and New Zealand Region

Region
Grown in the Bordeaux region of France.This grape grown in NewZealand and Australia tend to produce a wine that is flat and lacks fruit flavor

Taste
Normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apples, pears and gooseberries through to tropical fruits of melon, mango and blackcurrant. Quality unoaked sauvignon Blancs will display smokey qualities; they require bright aromas and a strong acid finish and are best grown in cool climates.

Food Pairings
When slightly chilled, pairs well with fish or cheese, particularly Chèvre. It is also known as one of the few wines that can pair well with sushi. Versatile for seafood, poultry and salads.
Semillon
A golden-skinned grape used to make dry and sweet white wines, most notably in France and Australia. It is relatively easy to cultivate consistently produces six to eight tons of grapes per acre from its vigorous vines. It is fairly resistant to disease, except for rot.

Region
The major white grape in the Bordeaux region of France. It is also grown in Chile, Argentina Australia and California.

Taste
Has a distinct fig-like character. It is often blended with sauvignon blanc to delimit its strong berry-like flavors. In the Bordeaux region of France the Sauternes and Barsacwindes are produced fromn overripe semillon grapes. They are blended with sauvignon blanc to produce a syrupy, full-bodided wine that may be world class.

Food Pairings
Semillon goes with fish but there are many better matches. Serve dry Semillon with clams, mussels, or pasta salad.
Moscato
Belongs to the muscat family of grapes. Muscato is widely grown for wine, raisins and table grapes and has a pronounced sweet floral aroma.

Region
Muscato is grown in most vine-friendly climates, including Italy and Austria.

Taste
Often sweet and always fruity, with a characteristic grapefuity and musky aroma. Muscato wines are easliy recognizable to anyone who has tasted a Muscat table grape.

Food Pairings
Shows best on its own: without food, but sweet wines will pair with dessert.
Pinot Grigio
The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink. The grape was reportedly a favorite of the Emperor Charles IV, who had cuttings imported to Hungary by Cistercianmonks. Pinot gris is considered an “early to market wine” that can be bottled and out on the market within 4–12 weeks after fermentation.

Region
Italy, in the western coastal regions of the USA, France, Germany, Austria and Australia.

Taste
Crisp, dry wines with good acid “bite” are typically made in Italy and Germany. Oregon or Alsace Pion Gris shows aromatic, fruity flavors.

Food Pairings
Very versatile. Pairing is difficult because Alsatian winemakers leave the grapes on the vine much longer. The perfume in Alsatian Pinot Gris makes it especially well-suited for Thai or spicy Chinese cuisine.
Gewurztraminer
A very aromatic variety. The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees.

Region
Best known in wines from Alsace, Germany, the US West Coast and New York.

Taste
Fruity flavors with aromas of rose petals, peaches, lychees, and allspice. Generally not as refreshing as other types of dry whites.

Food Pairings
Ideal for sipping. It can fit Asian food pork and grilled sausages.
Riesling
Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked.

Region
Classic German grape of the Rhine and Mosel, Riesling from Alsace and the Eastern US is excellent, aromatic and drier than from Rhine and Mosel. California Rieslings are much less successful, usually sweet without sufficient acidity for balance.

Taste
Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The Riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.

Food Pairings
Dry versions go well with fish, chicken and pork dishes. The crispiness of a Riesling works very well with tuna and salmon while the acidity level intermingles with the slight smokiness of the eel and cuts through the layers of spicier Japanese foods.


Comments

Types of Wine — 1 Comment

  1. Really Interesting post you have shared. thanks . I am reading you blog first time and I appreciate because you nice one with informative article…..

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