Wine Tasting 101: What am I Really Tasting?
A Description of Common Wine Varietals and Flavors-The Whites
Now some people say as long as you like the wine and you like the food-that is a good pairing. While this is true to an extent, it is also true that your Wine Enjoyment Experience (WEE!) can also be enhanced with greater knowledge of the different types of wine and which one complements what food. With Spring in full swing and summer right around the corner, we’ll start with the WEE! of white wines.
You might think I would start with the most common of white wines, Chardonnay. But no, that would be too easy. We will start with the lighter bodied wines.
Champagne or Sparkling Wine – That is post all on its own! Something so special needs special attention and your WEE! would be incomplete with only a minimal amount of information about something so wonderful.
Riesling- A light bodied white wine, which is great if you are just transitioning to a wine drinker. The best (and not always the most expensive) Rieslings are German. The wine generally has a slightly sweet taste, with steely acidity and lighter finish. Common flavors of Riesling are apple, honey, lemon, steel, and sweet fruits. While Reisling is commonly paired with salads and salmon, a sweeter lightly acidic wine like this is also great with spicy food as it cleanses and cools the palate.
Chenin Blanc-A light bodied white wine with a sweet, fruity taste. Again, this is a good wine for someone transitioning to wine drinking. Typically Chenin Blanc has peach, apple, quince, and honey as predominant flavors with a very floral nose. It can range from dry to off dry depending on how long the grapes are allowed to ripen. While the typical Chenin Blanc is off dry (sometimes referred to as sweet) and pairs well with spicier ethnic foods, a nice dry Chenin Blanc with also pair well with lighter dishes like fish and chicken.
Pinot Grigio-A light bodied dry (has a slight acidity) white wine with flavors of apple, pear, and melon, traditionally with a crisp finish. A friend once told me she liked Pinot Grigio for its “chuagability.” No lie. In wine terms, this means the wine is quaffable, or easy to drink. Because it is a lighter, cleaner white wine it is great for just sitting around the patio and sipping (or quaffing). It is also very complementary with lighter dishes like brunch items, light white fish, or even pasta with a light (oil or butter based) sauce.
Sauvignon Blanc- (My Favorite White!) A medium bodied white wine with typical flavors of citrus, especially lemon and grapefruit, fresh cut grass, herbaceous, rain, soil, and slate. On the nose the citrus flavors are normally the most predominate. Some of the most popular Sauvignon Blancs come from places with cooler temperatures like Marlbourgh, Australia, Alexander Valley, California and the Loire Valley in France. This wine pairs well with soft cheeses, fish, vegetables and lighter (typically summer) fare. Sauvignon Blanc does not pair well with red meat, strong game birds (ie. duck), or heavy cream sauces as the clean citrus and herbaceousness are completely lost in these heavier items, these are typical non-pairing items for white wines.
And now….what you all have been waiting for….
Chardonnay-A medium to full bodied white wine with typical flavors of pear, apple, oak, vanilla, sometimes tropical fruits like pineapple and usually with a creamy finish (often referred to as being buttery). Chardonnay was the most popular white wine until the 1990s and it has been said that this is the grape that can grow anywhere. I don’t know if that is true, as I have had some chardonnays in my time that the world could have lived without. Chardonnay with its diverse flavors is easy to pair. That being said, what chardonnay doesn’t pair with, also needs to be addressed. Chardonnay goes well with dishes that are roasted, grilled and sauteed and complements butter and cream sauces very well. It is traditionally paired with chicken but also try it with richer fish like salmon, sea bass or shrimp dishes. Chardonnays do not pair well with heavy red meats like beef and lamb, tomato sauces, or bbq as these items overwhelm the wine and the delicate flavors are lost in the strong foods.
Wow! That’s a lot of information! To enhance your WEE!, I seriously suggest purchasing a mid priced bottle of each of these types of wine and tasting it. Look at, smell it, study it, think about it, allow it to cover your entire mouth and seriously analyze what you are tasting. It is great fun to make this a game with your friends or spouse and make and compare notes. Try the different wines with the pairings and notice how the wine develops and changes as you enjoy it with food. Most importantly, remember to have fun! This is your Wine Enjoyment Experience-make it your own.
The next taste: Wine Tasting 101: What am I Really Tasting? A Description of Common Wine Varietals and Flavors – The Reds
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