Types of red wines

Syrah (or Shiraz)

Syrah vine picture

Food pairings: meat (steak, beef, wild game, stews, etc.)

Districts: syrah excels in California, in Australia, and in France’s Rhone Valley.

Typical taste in varietal wine: aromas and flavors of wild black fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins.

Toffee notes if present come not from the fruit but from the wine having rested in oak barrels.

The shiraz variety gives hearty, spicy reds. While shiraz 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. You’ll discover Syrahs of value and elegance by reading my reviews of French wines.

Merlot

Merlot vine picture

Food pairings: any will do.

Districts: a key player in the Bordeaux blend, merlot is now also grown in Italy, Romania, California, Washington State, Chile, Australia, etc. It is the fourth wine grape variety in terms of coverage worldwide (after sultanine blanche, airen blanc, and grenache noir).

Typical taste in varietal wine: typical scents include blackcherry, plums and herbal flavors. The texture is round but a middle palate gap is common. The Merlot type of wine is less tannic (rough) than Cabernet Sauvignon.

Cabernet sauvignon

Cabernet sauvignon

Food pairings: best with simply prepared red meat.

Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile.

Typical taste in varietal wine: full-bodied, but firm and grippingwhen young.

With age, polyphenols polymerize: the grip fades away. The rich currant qualities of the Cabernet Sauvignon wine change to that of pencil box. Bell pepper notes remain.

Another article deals with the health benefits of polyphenols.

Vanilla notes if present come not from the fruit but from the oak treatment. They increase review ratings but may overwhelm the varietal taste.

Malbec

Malbec vine picture

Food pairings: all types of meat-based meals, foie gras. Argentine Malbec suits Mexican, Cajun, and Indian dishes, if you insist on having wine with such meals.

Districts: malbec has its origins in the French Bordeaux region. It is grown as côt in the Loire Valley and auxerrois in Cahors. Malbec has also been recognized as médoc noir or pressac again in France. Malbec is widely grown in Argentina, where it is the most popular red grape variety. It is also available in Chile, in Australia, and in the cooler regions of California.

Typical taste in varietal wine: malbec’s characteristics vary greatly depending on where it is grown and how it is transformed. Generally it produces an easy-drinking style, well colored wine that tastes of plums, berries, and spice.

Malbec is often blended with other varieties such as cabernet franc, cabernet sauvignon, merlot, and petit verdot to make Bordeaux style wines. Malbec and some such blends may present some health benefits.

Pinot noir

Pinot noir

Food pairings: excellent with grilled salmon, chicken, lamb and Japanese dishes (notably sushi rolls).

Districts: makes the great reds of Burgundy (from Bourgogne, France), and good wines from Austria, California, Oregon, and New Zealand.

Typical taste in varietal wine: very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity(cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.

Yet pinot noir is very transparent to the place where it is grown. The staggering range of wines produced makes it pointless to define which personality is the best __EXPRESSION__ of the variety.

Zinfandel

Food pairings: very much depends on the freshness/heaviness of the wine; tomato-sauce pasta, pizza, and grilled and barbecued meats.

Districts: mainly found in California, zinfandel originates from Italy (where it is called primitivo).

Typical taste in varietal wine: often a zesty flavor with berry and pepper.

Sangiovese

Sangiovese vine

Food pairings: a good choice for Italian and other Mediterranean-style cuisines.

Districts: sangiovese produces the Chiantis of Italy’s Tuscany region and, of late, good wines from California.

Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors.

Barbera

Barbera vine

Food pairings: barbera wines are versatile: they match many dishes, including tomato sauces.

Districts: another classic red of Italian origin. Widespread in California.

Typical taste in varietal wine: juicy black cherry and plum fruit, a silky texture and excellent acidity. You may wish to read tasting notes of Barberas at La Spinetta.

Types of white wines

Chardonnay

Chardonnay vine

(Shar-do-nay) Chardonnay was the most popular white grape through the 1990's. It can be made sparkling or still.

Food pairings: a good choice for fish (even salmon) and chicken dishes.

Districts: chardonnay makes the principle white wine of Burgundy (Bourgogne, France), where it originated. Chardonnay is versatile and is grown with success in most viticultural areas under a variety of climatic conditions. Yet it only amounts to 2 percent of the world vine areas. Total chardonnay vines cover more than 160,000 hectares (400,000 acres). The biggest states were in 2005:

1. U.S.A.: California: 44,509 ha; Oregon and Washington state: 3,200 ha
2. France: 35,252 ha
3. Australia: 22,528 ha
4. Italy: 11,800 ha
5. Moldavia: 6,000 ha
6. South Africa: 8,000 ha
7. Chili: 7,500 ha
8. Argentina: 5,155 ha

Typical taste of the different types of chardonnay: voluptuous. Chardonnay wines are often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 20 Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. Burgundy whites can taste very different.

Sauvignon blanc

Sauvignon blanc

(So-veen-yawn Blah)

Food pairings: a versatile food wine for seafood, poultry, and salads.

Districts: of French origin, sauvignon blanc is grown in the Bordeaux region where it is blended with semillon. The Loire valley and New Zealand produce some excellent sauvignon blanc varietals. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities.

Typical taste in varietal wine: sauvignon blanc 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.

Semillon

(Say-mee-yaw)

Food pairings: Semillon goes with fish but there are many better matches. Serve dry Semillon with clams, mussels, or pasta salad.

Districts: sémillon is the major white grape in the Bordeaux region of France. Sémillon is also known as Hunter (River Riesling), boal/bual of Madeira, chevrier, columbier, malaga and blanc doux. Sémillon is also grown in Chile, Argentina, Australia, and California.

Typical taste: the wine varietal features distinct fig-like character. Sémillon is often blended with sauvignon blanc to delimit its strong berry-like flavors.

From the Bordeaux region of France come the great Sauternes and Barsac. These wines are produced from overripe sémillon grapes. They are blended with sauvignon blanc to produce a syrupy, full-bodied wine that may be world class.

Moscato

Muscat vine picture

(Mos-cato) The moscato variety belongs to the muscat family of grapes - and so do moscatel and muscat ottonel.

Food pairings: Moscato shows best on its own: without food but sweet wines will pair with dessert.

Districts: moscato grows in most vine-friendly climates, including Italy, the Rhône Valley (where it is called muscat blanc à petits grains) and Austria (where it is called Muskateller).

Typical taste: often sweet and always fruity, with a characteristic grapefruity and musky aroma. Moscato wines are easily recognizable to anyone who has tasted a Muscat table grape.

Pinot grigio

Picture of pinot gris

(Pee-no gree-zo)

Food pairings: versatile.

Districts: pinot grigio is planted extensively in the Venezia and Alto Adige regions of Italy. Pinot grigio is also grown in the western coastal regions of the U.S.A. It is called malvoisie in the Loire Valley and pinot gris in the rest of France. In Germany and Austria pinot grigio is known as the Ruländer or Grauer Burgunder. Similar aliases are used in the german settled regions of Australia.

Typical taste: crisp, dry wines with good acid "bite" are typically made in Italy and Germany. Oregon or Alsace Pinot Gris shows aromatic, fruity flavors. Pairing with food is more 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.

Gewürztraminer

Gewürztraminer

(Gah-vurtz-tra-meener) A very aromaticvariety.

Food pairings: gewürztraminer is ideal for sipping. It can fit Asian food, pork and grilled sausages.

Districts: gewürztraminer is best known in wines from Alsace, Germany, the U.S. West Coast, and New York.

Typical taste in varietal wine: fruity flavors with aromas of rose petals, peaches, lychees, and allspice. A Gewürztraminer seems generally not as refreshing as other types of dry whites.

Riesling

Old Vine of riesling

(Rees-ling)

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.

Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine regions. Germany's great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern U.S. is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet). California Rieslings are much less successful, usually sweet without sufficient acidity for balance.

Typical taste in varietal wine: 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.

Matching wine with food

How to combine wines with food? Herebelow are some basics. If you have a specific varietal wine and you wonder which food would match, you will find suggestions in my primer on types of wines.

Avoid

The following food damages wine tasting: spice, garlic, vinegar (to be replaced by white wine), raw fruits.

You should also:

• Avoid red meat with white wines or sweet wines.

• Avoid fish, raw vegetables, and goat cheese, with red wines that dry the palate - but think of trying a cool Gamay or a fruityPinot.

• Avoid desserts, Foie Gras, and very strong cheeses (Munster, blue cheese), with Loire Cabernet, pink wine, or crisp white (such as dry Loire, Champagne, or Vinho Verde).

Food-wine pairing explained

Wine rouses pleasure with various food. Almost any dish can be matched with many types of wines. People have different palates and inclinations: everyone will make their own combinations.

For example you can try cheese with a young white (any cheese with Chardonnay, light cheeses with Sauvignon Blanc).

Some rules can guide your matching experiments though:

• A simple course leaves room for the wine to shine.

• Old wines are delicate to serve and match. The dish should be discreet.

• In theory, a slightly sweetened or bitter course accentuates the dryness (acidity, tannins) of a wine. You should thus avoid hard wines with sweet food.

• On the contrary, the more a dish is salty or acidic, the sweeter the wine will taste. This is an opportunity for you to try wines from fresher climates.