I Love Wine...

We have been discussing some tough topics so I thought I would lighten the mood with one of my favorite things, wine! I found a site that I think did a fantastic job in explaining the different types of wine. Today, we will discuss RED WINES.

RED WINES (http://www.frenchscout.com/types-of-red-wines)

Syrah, cabernet, zinfandel are grape varieties. This page describes wine styles by variety and production area.

If only one variety (merlot, cabernet sauvignon) is mentioned on the label, then the wine is called varietal and is named after the grape with a capital initial (Merlot, Cabernet Sauvignon). A varietal wine primarily shows the fruit : its taste much depends on the grape variety.

Syrah (or Shiraz)

Shiraz or syrah are two names for the same variety. Europe vintners only use the name syrah.
Food pairings: meat (steak, beef, wild game, stews, etc.)
Districts: syrah excels in California, in Australia, and in France's Rhone Valley.

Merlot

(Mare-lo) Easy to drink. The softness of Merlot has made it an "introducing" wine for new red-wine drinkers.

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.

Typical taste in varietal wine: the Merlot type of wine is tannic (rough) but less so than Cabernet Sauvignon. A middle palate gap is common. Blackcherry and herbal flavors are typical.

Cabernet sauvignon

(Ca-burr-nay So-veen-yawn) Widely accepted as one of the world's best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot. It usually undergoes oak treatment.

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 gripping when young.

Pinot noir

(Pee-know Na-wahr) One of the noblest red wine grapes. Pinot noir is difficult to grow, rarely blended, with no roughness.

Food pairings: excellent with grilled salmon, chicken, and lamb.
Districts: makes the great reds of Burgundy in France, and good wines from Austria, California, Oregon, and New Zealand.

Zinfandel(Zin-fan-dell)

Perhaps the world's most versatile wine grape, making everything from blush wine (White Zinfandel), to rich, heavy reds.

Food pairings: very much depends on the freshness/heaviness of the wine; tomato-sauce pastas, pizza, and grilled and barbecued meats.
Districts: only found in California.

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

Sangiovese

(San-gee-oh-ve-zee)
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

(Bar-bear-a) Not as popular as Merlot but with similar attributes.

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.

I have a favorite local wine, http://www.ste-michelle.com/.