Wine and Food Pairing
by Kathy Howe
When only one variety of
grapes is used to make a wine, the wine is called a varietal and is named
after that grape. Regulations vary by location, but in California at least
75% of the juice in a wine must be of a particular grape in order for the
wine to be labeled as a varietal.
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.
Origin: Chardonnay originated
from the Burgundy area of France. There are many world-class Chardonnays
being produced in California.
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.
Food and Wine Pairing:
Sauvignon Blanc pairs well with salads, poultry, seafood, and cheese.
Origin: Sauvignon Blanc
originated from the Sancerre region of France. Fabulous Sauvignon Blanc is
currently being produced in New Zealand, South Africa, California, and
Washington as well.
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.
Origin: Rieslings originate
from Germany. Great Rieslings are also produced in New York, Washington,
California, and Australia.
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.
Origin: Gewurztraminer comes
from the Alsace region of France. Fantastic Gewurztraminers are produced
in Germany, New York, Washington, and California.
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.
Origin: Pinot Grigio
originated in Burgandy long ago but is often considered an Italian wine.
The grapes prefer a cold climate, which is why Oregon is able to produce
delicious Pinot Grigio.
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.
Food and Wine Pairing:
Cabernet Sauvignon is the classic wine to serve with red meats.
Origin: Cabernet Sauvignon is
a well known grape of Bordeaux, France. Superb Cabernets are being
produced in California (especially the Napa Valley), Washington, Italy,
Australia, and Chile.
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.
Origin: Merlot originates from
Bordeaux in France where it is the most commonly planted grape. You can
find many great Merlots from California, Oregon, and Washington.
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.
Origin: Burgandy, France is
the area most recognized for its Pinot Noir. Great Pinots are also being
produced in California, Oregon, British Columbia, and New Zealand.
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 smooth texture. Sangiovese is the main grape used to produce Italian
Chiantis.
Food and Wine Pairing:
Sangiovese goes especially well with pasta and other Italian foods.
Origin: Sangiovese grapes came
from the Tuscany region of Italy. California is making some delicious
Sangiovese as well.
Barbera (Bar-bear-uh)
Barbera is often used as a
blending grape. As a varietal it can exhibit aromas of berries, plums, or
cherries with hints of vanilla, toasty, or smoky flavors.
Food and Wine Pairing: Tomato
based pasta dishes are perfect matches to serve with Barbera.
Origin: Barbera is an Italian
wine. However, California is producing some wonderful Barbera.
Syrah (Sah-ra)
Syrah is a hearty wine noted
for its complexity of aromas and flavors including raspberry, plum, smoke,
and white pepper. It is a dark red wine, sometimes almost black in color.
This wine is also called Shiraz.
Food and Wine Pairing: Syrah
is great eaten with duck, wild game, steak, and beef.
Origin: Syrah is believe to
originate from France. There are great Syrahs produced in France,
Australia, South Africa, and California.
Zinfandel (Zin-fan-dell)
Zinfandel can be light to full
bodied. It can be rich and spicy or lighter and fruitier. Aromas and
flavors that are typical include raspberry, jam, black pepper, and
licorice.
Food and Wine Pairing:
Zinfandel is wonderful with steaks, grilled meats, and tomato based
dishes.
Origin: It is believe that
Zinfandel originated in Croatia. It has been grown in California since the
1850s with California Zinfandels generally considered to the best.
About the Author
Kathy and her husband,
Steve, spend much of their free time involved with enjoying and tasting
wine. Their Web Site,
http://www.cheers2wine.com
reflects their interest in wine and exploring California's wine country.
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