What Kind of Wine is Right For Me? (tastes, general price, etc.)
There are several myths out there about wines. The first myth is that the older the wine, the better. That’s not always the case. Certain wines aren’t meant to be kept for years on end. Typically the wine comes pre-aged and is intended to drink whenever it hits the stores. Also, very aged wines takes a developed palette to enjoy. It’s a completely different taste. The other myth is that you have to spend a great deal of money for a decent bottle. That’s not always the case. Some wines have a higher price because of the “name brand” or the region in which is comes from, but that doesn’t always mean that it’s better than another. Take a tour through the most popular varieties and see which ones you want to try.
Resiling: This grape developed out of the Rhine region of Germany. It has a notably floral and sweet taste with a slightly higher acidity. These pair nicely with a variety of foods. Things that are “green” or lighter in flavor and texture make for a excellent companion. Rosemary pork, creamy pasta dishes, veggies, other citrus flavors, and they also work well with creamy desserts.
Moscato: This grape comes from the Muscat family, which are all very sweet in nature. The other grapes are the muscadong and the scuppernong. These varieties grow long water sources in the Piedmont regions that have more fertile soil than most wine grapes. These pair nicely with rich desserts, caramels, and fruity pastries.
Chardonnay: This versatile grape was the most popular wine during the 1990s. It’s in the middle of the road of flavor; it’s a little dry, a little sweet, and has a clean, crisp taste. Depending on how it’s barreled, the flavor can change. The buttery flavor for some varieties comes from how the acidic is fermented during the last stages. Chardonnay pairs well with seafood, chicken, pasta, and other lighter foods.
Sauvignon Blanc: This grape originated in the Bordeaux region of France. Its name means “wild white.” The flavors depends on the climate in which the grape is grown. Cooler climates will give the wine a more acidic and grassy taste, and warmer climates will give it a more tropical, grapefruit flavor. It goes well with tart and tangy foods, like goat cheese, fresh herbs, delicate fish, and citrus flavors.
Pinot Grigio: These grapes have a lower acidity and a higher full-bodied taste. There’s almost an oily feel to them. It goes nicely with salmon, chicken, pasta, capers, lemons, and cream-based sauces.
Pinot Noir: This grape is called “pine red” because of the way the grapes cluster together. It is notably one of the more finikey grapes. It can be difficult to find a winery that can do it right, but when you do, it’s one of the best wines out there. This fantastic grape can go with most any food. Steaks, fish, poultry, and anything in between.
Cabernet Sauvignon: The “cab” is one of the most well known wines. In cooler regions it develops the blackcurrent flavors of dark cherry and black olive, whereas, warmer climates give it a jammy, ripe flavor. This full-bodied wine goes well with rich flavors and meats like short braised ribs, duck, meatballs, and lamb.
Merlot: This grape is dark red, and gets its name from the French word “blackbird”. It has less tannins than the Cab, but it has a velvety mouthfeel with blackberry flavors. Heavy flavors work well with this wine like, portabella mushrooms, steaks, red sauces, red onions, and sharp cheeses.
Also look into proseccos, champagnes, sparkling wines, and blends. Wine sales are skyrocketing thanks to the thirsty millenials who are enjoying more wine than their predecessors. If you want to teach your palette to enjoy wines, start off with the sweet whites and reds. Over time, your mouth will become acquainted with the dry, but sweet undertones, which will allow you to move on to deeper reds like pinot noirs and zinfandels. There’s no shame in liking the sweet over the dry. It’s all in your preference and what you enjoy.