Making The right Choice
Source: Bruce E Spencer
Some basic understanding of wines can help us make better choices of wine and food wine combinations. First lets look the various types of wine. First there are several types of Red. "Tart Cherry"*Spicy/Juicy Round(smooth tannin with no bite)Tannin (Dry) comes from word Oak or Fir Tree, or Strawberry/ Cherry Spicy.*BlackCherry Raspberry- Spicy-high tannin, * Blackberry-spicy-high tannin. A high tannin is a combination of searingly high acidity & green aggressive. Next we have SAVOY- clay cured meat- truffle forest-smoke tobacco leather or black pepper gravel * Next ROSE- dry Rose-savoy meaty/ fruity floral* Semi -sweet Rose *DRY WHITE-light citrus lemon*light herbaria; grassy* light grapefruit floral*rich creamy nutty*medium perfume floral SWEET WHITE- rich tropical tropical honey* light apricot peach FORTIFIED WINE - purple color- dry or sweet SPARKLING WINE - white-dry creamy rich- dry light citrus- semi-sweet floral- sweet apricot rich SPARKLING RED- dry raspberry blueberry-sweet blueberry cherry-semi raspberry ROSE SPARKLING- dry strawberry light- semi- sweet strawberry - orange. FOOD and RIGHT WINE selection 1.Champagne- perfect with anything salty 2. Sauvignon Blanc, tart dressing & sauces 3. Gruner Veltlina- a lot of fresh herbs 4. Pinot Grigio light fish dish 5. Chardonnay- fatty fish-fish in rich sauce 6. Dry Riesling- pairs sweet & spicy dish 7. Moscato d' Asti- loves fruit desserts 8. Rose Champagne- with diner not just d'overs 9. Dry Rose-rich cheese dish 10.Pinot Noir- earthly flavors 11. Old World Wine- old world dishes 12. Malbec sweet spicy barbecue sauces 13. Zinfandel- pat's, mousses & terrines 14. Cabernet Sauvignon - red meat 15. Syrah- highly spiced dishes.Trust this helps in making your next wine purchase and fixing that great meal.
