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.
Category: Types Of Wine
Types of wine
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.
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.
Malbec (Mal-bek) Food pairings: all types of meat-based meals. Districts: malbec has its origins in the Bordeaux region of France. Incoming search terms for the article: what type of wine is malbec
Cabernet sauvignon (Ca-burr-nay so-veen-yaw) 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.
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 [...]
Shiraz (Sah-ra or Shi-raz) 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. Typical taste in varietal wine: aromas and flavours of wild black-fruit (such as [...]
Zinfandel 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 [...]
Muscat (Moos-cat) More a family of grapes than a single variety, muscat bears no relationship with the Muscadet wine. Food-wine pairing: Muscat shows best on its own: without food. Districts: any warmer climates. Typical taste: often sweet and always fruity, with a characteristic grapefruity and musky aroma. Muscat wines are instantly recognizable to anyone who [...]
Sauvignon blanc (So-vee-nyon Blah) Food-wine pairing: a versatile food wine for seafood, poultry, and salads. Districts: New Zealand produces some excellent Sauvignon Blancs. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Of French origin, sauvignon blanc is grown in the Bordeaux district where it is blended with [...]
Chardonnay (Shar-doe-nay) Chardonnay was the most popular white grape through the 1990′s. It can be made sparkling or still. Food-wine pairing: it is a good choice for fish and chicken dishes. Districts: chardonnay makes the principle white wine of Burgundy (France), where it originated. Chardonnay is grown with success in most viticultural areas under a [...]
Gewürztraminer (Gah-vurtz-tra-meener) A very aromatic variety. Food-wine pairing: ideal for sipping and with Asian food, pork and grilled sausages. Districts: best-known in Alsace, Germany, the USA West Coast, and New York. Typical taste in varietal wine: fruity flavours with aromas of rose petal, peach, lychee, and allspice. A Gewürztraminer often appears not as refreshing as [...]
Riesling (Rees-ling) Riesling should taste fresh. If they do, then they might also prove tastier and tastier as they age. Food-wine pairing: dry versions go well with fish, chicken and pork dishes. Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine districts. Germany’s great Rieslings are usually made slightly [...]