Wine Tasting 101: What Am I Really Tasting?
A Description of Common Wine Varietals and Flavors – The Reds
Now I know it has only been a week, and I gave you a lot of wines to taste and pairing suggestions to try but I hope you tried at least a few of them. Thank goodness summer is just getting started and you’ll have plenty of time to experiment with great white wines and summer fare. If you are a die hard red wine lover, or if you are trying to expand your palate beyond white wine, you will be so pleased with your WEE! (If you don’t know what WEE is, you’ll have to check out the previous post about white wines and WEE!)
By now you have probably realized I will not start with the most common, or “popular” red. I am not starting with Merlot, even though it is the first red wine that comes to mind for many people. We’ll start with the lighter bodied reds and pairings and move through to the fuller bodied reds and pairings.
Sangiovese-A lighter bodied wine, this is the primary grape in the Chianti blend. The grape is considered the workhorse of Italy as it is blended in several types of wine including Super Tuscans. Sangiovese is also grown in California (Atlas Peak Vineyards), The Walla Walla Valley of Washington and Rogue Valley in Oregon with great success. The wine has primary flavors of black cherry, spice, plum, vanilla and oak it pairs beautifully with Italian food (I know you’re surprised), but also bleu cheese. A bottle of Sangiovese can also turn pizza night into a WEE romantic dinner.
Pinot Noir-The trendiest of red wines thanks to 2004′s Sideways. This is light to medium bodied red wine has prominent flavors of black cherry and strawberry but also may have flavors of smoke, soil, or violets. Pinot Noir is thought to have originated in Burgundy, France around 100AD, but is currently cultivated all over the world. The Russian River Valley in California produces fantastic Pinot Noir with a beautiful floral nose, but Willamette Valley in Washington produces a wonderful Pinot Noir that has been growing in popularity over the last several years. Pinot Noir is a great quaffing wine, perfect for sitting and sipping, even in the summer. It pairs well with heartier fish like salmon, tuna and swordfish and these fish are complemented with herbs like basil, thyme, and lavender. Don’t be afraid to enjoy a glass (or the bottle!) with a nice beef carpaccio and arugula appetizer.
Merlot-A medium bodied red, also known as Cabernet’s step-sister. It is lighter bodied than Cabernet Sauvignon or Cab Franc so it pairs well with softer flavors. Merlot is great with a cheese or fruit plate but can also pair well with duck breast and wild rice with a mushroom sauce. The primary flavors can include but are not limited to plum, cherry, vanilla, oak, and cedar. Merlot, like Chardonnay, is thought to be able to grow anywhere in the world. France does grow two thirds of the world’s Merlot, but it is also grown everywhere from California to Long Island, New York to Eastern Europe. Should all these place be producing wine? Probably not, but that is another post all together (or maybe not).
Well, it seems I’ve waxed long and eloquent about these few wines which poses a couple problems. #1. You don’t have time to read anymore. #2. If I put up anymore info, you’ll never get all your tasting done! (And contrary to popular belief, I do not promote “tastings” for the purpose of over indulging. Please be responsible.) So stay tuned! Next time we’ll cover the more full bodied reds and their pairings. I’d love your comments on wines you love, tastings attended or created and even (dare I say it) your opinion on the blog. May your WEE! grow with your knowledge.
Cheers!
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