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In simplistic terms,
we have chosen to break wines styles down into five
categories. These categories do not consider the geographic
source or quality of the wine, but will help you determine
the type of wine to select for your wine tasting party
in conjunction with the special meal you may have
prepared. Consider the following categories:
- Red Wines –
Red wines are divided primarily by the weight of
the wine – that is how heavy they feel in
your mouth.
- White Wines –
White wines are primarily divided by sweetness,
dryness and by the strength of the flavor of oak.
- Rose Wines –
Rose wines are normally divided simply by their
sweetness.
- Sparkling Wines –
Unlike the other categories of wine, the sparkling
wine categories do not differentiate on how they
are produced, but rather by the amount of sweetness,
the range of color and their weight (again in how
heavy they feel in your mouth).
- Fortified Wines –
Fortified wines, such as ports, are normally divided
into categories by their sweetness. The sweeter
wines are normally called dessert wines in the United
States
To get the most enjoyment from your
wine tasting party and to help you expand your knowledge
in these categories we will take this down one more
level and discuss some of the types of wines in two
of the more common categories noted above. What follows
is some basic wine information to help you in the
planning process of hosting your wine tasting party.
Of course there are experts that may differ with our
classifications and comments, but please understand
that these are our opinions. Over the years, we have
enjoyed wine and have researched the sources and wine-making
process. We have provided some basic information to
help you select your styles and even some basic ideas
on food pairings If you are planning to server dinner
at your wine tasting party. First we will cover some
of the more common red wine varieties. If you prefer
white wines, you can skip down to the white wine discussion
below; however, we would challenge you to read both
sections. Part of the fun of hosting a wine tasting
party is to discover new and different wines that
you enjoy.
Common Red Wines
- Cabernet Sauvignon – This
red wine variety is one of the most common styles
in the world. Cabernet Sauvignon is often aged in
new oak barrels to add tannin which increases its
capacity to age. The potential bitterness, or tannin,
you taste in a young red wine is caused by the skins
and stems of the grape. Cabernet Sauvignon wines
are produced in the United States, France, New Zealand,
Australia, Italy, South Africa, Spain and other
areas of the world. Many fabulous Cabernet style
wines, aged from five to ten years, come from the
Napa Valley region of California. Because of the
wide spectrum of flavors that come out in Cabernet
style wines, the acidity level of the wine plays
a significant factor in matching this style with
food. Younger Cabernets that have had little oak
aging can be matched well with a variety of foods
including chili, hamburgers and tomato based pasta
dishes. Older Cabernets, which tend to have a more
mature intense flavor, should be paired with roast
meets and cheeses to allow the complex flavors of
these bold wines to make a statement of their own.
- Merlot – This style of red
wine is normally made to drink at a younger age
than the Cabernet Sauvignon style. In Europe, this
style is made as a varietal wine -meaning it is
made from or named after a particular grape variety.
Merlots age faster than Cabernet Sauvignons. Merlot
wines are most commonly produced in France, Italy
and the United States. Characterized by a softer
fruit flavor, this wine works great with wood-grilled
meats and full flavored fish dishes. It is a classic
with roasted duck, veal or goose.
- Pinot Noir – With the exception
of some of the French made Pinot Noir’s, this
red wine style is most often made to drink at a
younger age. This style is commonly produced in
France, Germany, Australia, New Zealand and the
United States. The Burgundy region of France is
probably the most successful in producing this wine
variety. Characterized by a silky feeling in the
mouth with hints of black cherry and plum, avoid
complementing this variety with heavy or spicy food.
Pinot Noir goes well with grilled salmon, duck,
veal and oysters.
- Zinfandel – Most common
in the United States, this variety produces an abundance
of grapes and is used by wine growers to produce
red, blush and even white Zinfandel wines. The better
reds in this category often have a strong black
berry or plum flavors with hints of black pepper.
The blush and white Zinfandel wines are best when
young. The white and blush style Zinfandels pair
well with Mexican, and Asian food. The red Zinfandels
work well with hamburgers, pizza and pasta dishes
based on red tomato sauces.
- Shiraz – The Shiraz variety
is the last variety we will cover under this red
wine category. There is a broad range in ages within
this category. Many of the Shiraz styles, such as
those made in Australia, are generally intended
to be consumed at a younger age. However, some of
the French made Shiraz wines can last much longer
particularly when blended with other grape varieties.
This rich deeply colored red wine has a complex
fruity flavor and can be the perfect complement
to venison, pizza, stews and of course a steak off
the grill.
Common White Wines
- Chardonnay – Probably the
most popular grape in the world, this variety produces
many great young wines and many of these wines age
well when stored in oak barrels. Its popularity
comes from silky rich flavor which many people characterize
as a buttery flavor. With only a few exceptions,
Chardonnay wines are best when younger. In the lighter
wines, you’ll notice some fruity accents such
as green apple that complement well with seafood
pasta, light soups, chicken and fish. The more complex
and oak laden wines can be enjoyed with salmon,
veal, creamier past dishes and roasted chicken.
- Sauvignon Blanc – This varietal
wine is often characterized by citrus fruity flavors
and is generally best when young. Commonly produced
in France, New Zealand, Italy, Australia, South
Africa and the United States, this wine is best
when produced in cool climates. The low acidity
of this wine makes it very versatile for food matching.
Try the more spicy versions with spicier Asian or
Mexican foods. The fruitier versions work well with
grilled or roasted meats.
- Semillon – This sweet grape
tends to produce some great dry white wines although
there are many fine sweet wines produced from this
grape as well. The complex flavors of this wine
make it a better compliment to creamy pasta dishes
than the Sauvignon Blanc style.
- Gerwurztraminer – We feel
compelled to include this wine style because it
is one of our favorite white wine styles and because
it is so much fun to hear the different pronunciations
from our friends. The best of the best in this wine
grouping come from the Alsace region of France.
Gerwurztraminer wines do not age well when their
acidity level is low. If you like spicy food, this
is the white wine to use as a complement. The spicy
and floral flavors of the higher acidity versions
of Gerwurztraminer are wonderful with spicier food
such as curry laden Indian dishes or spicy Asian
foods.
- Chenin Blanc – Most commonly
produced in France and the United States, the Chenin
Blanc wines produced outside of France should generally
be drank at a fairly young age. Some of the sweeter
wines produced in France are aged successfully for
decades. These sweeter version pair well with fresh
fruits and cheese. The dryer versions can complement
grilled fish or deep fried shellfish.
General Rules for Pairing
Wine and Food
In general you can’t go wrong
with the old rule of pairing red wines with red meats
and white wines with chicken and fish. However, that
should not be binding and often is not comprehensive
enough. For example, how do you apply the rule if
you are serving a spicy Asian stir fry dish for your
guests this evening? In many cases, you need to broaden
out from this basic rule. One way to do this is to
apply a regional guideline. You can normally match
regional food with regional wine. For example, the
subtle flavors of Italian cuisine seem to taste best
when paired with a nice bottle of Italian wine. Whilewe
don't want to complicate the process for you, there
are some other guidelines to consider. First, try
to match the acidity of the dish with the acidity
of the wine. Second try to match the flavor of the
wine with the flavor of the food. Sweet food will
make a dry wine taste unpleasant. The flavors of a
sauce on your dish should balance with the wine as
well. The final decision should
follow in line with your personal preferences. If
you love red wine, no one will be offended if you
have a glass of Merlot with your favoriate chicken
dish. We sure to check out our guide on Hosting a
Wine Tasting Party by clicking here.
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