| Which wine you should serve with a particular meal is always a personal choice. Always select a wine that you enjoy drinking. However, there are some basic guidelines which can help you to decide on which wine to serve.
TYPES OF WHITE WINES
Chardonnay (Shar-doe-nay)
This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit. Fermentation in new oak barrels results in a rich, buttery taste often described as toastiness, vanilla, apple, nutty, or toffee. Chardonnays aged in French oak result in a milder flavor than those aged in American oak.
Food and Wine Pairing: Chardonnay goes well with chicken, seafood, and fish.
Sauvignon Blanc (So-veen-yawn-blah)
Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blancs sometimes have a melon flavor. This is a crisp light wine with a strong acid finish. It is also called Fume Blanc.
American Sauvignon Blanc tends to be grassier than those produced in New Zealand.
Wine and Food Pairing: Sauvignon Blanc pairs well with salads, poultry, seafood, and cheese.
Riesling (Rees-ling)
Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter.
Food and Wine Pairing: Rieslings go well with chicken, fish, pork, and spicy foods.
Gewurztraminer (Gah-vurtz-tra-meener)
Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be dry or sweet.
Food and Wine Pairing: Gewurztraminers go especially well with spicy Asian dishes and pork sausages.
Pinot Grigio (Pea-no-gree-zhe-oh)
Pinot Grigio is light and crispy with almond, lemon, and vanilla flavors. These wines are also called Pinot Gris.
Food and Wine Pairing: Pinot Grigio goes well with seafood and salmon.
TYPES OF RED WINES
Cabernet Sauvignon (Ca-burr-nay So-veen-yawn)
Cabernet Sauvignon is a rich full-bodied wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper. To make these wines drinkable sooner they are often blended with other grapes. French Bordeaux is mostly Cabernet Sauvignon blended with Merlot to soften the tannins. When blended with Merlot and perhaps Cabernet Franc as well, this Bordeaux style blend is called Meritage in the United States.
Wine and Food Pairing: Cabernet Sauvignon is the classic wine to serve with red meats.
Merlot (Mare-lo)
Merlot is softer tasting than Cabernet Sauvignon due to having less tannins. It is a smooth, dry wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha.
Food and Wine Pairing: Merlot is best with poultry and grilled meats, but actually goes well with most foods.
Pinot Noir (Pee-no Na-wahr)
Pinot Noir is a smooth silky wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noirs are enjoyed for their soft velvety texture. High in alcohol, they are full bodied but not heavy.
Food and Wine Pairing: Pinot Noir is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.
Sangiovese (San-gee-oh-ve-zee)
Sangiovese is a medium bodied dry wine with earthy aromas and berry, plum, spicy, or floral flavors. It has a smo |
