Vines to Wines #1

Three main categories of white wine are Riesling, Chardonnay, and Sauvignon Blanc. A common assumption is to pair these white wines with white meats such as poultry or fish. Riesling wines are lighter in body and can be either sweet or dry. They usually taste very crisp and have hints of fresh fruits such as apples. Chardonnay wines usually have a heavier body than the Riesling, and are full of citrus flavor such as lemon or grapefruit. Some have a vanilla or almost buttery aroma from aging in oak barrels. The Sauvignon Blanc wines originated in France and have a variety of different aromas and flavors including green apples, light fruits, gooseberries, and freshly mowed grass.

Three main categories of red wine are Merlot, Pinot Noir, and Cabernet Sauvignon. A common assumption is to pair these red wines with beef and red meets. The tannin in these wines gives them a much fuller body than many of the white wines and allows them to cut through the rich flavors of beef to cleanse the palette between bites. Cabernet Sauvignon is often considered to be the world’s most popular wine and is very similar to Merlot. Pinot Noir wines are produced from grapes that are very difficult to grow, thus a good Pinot Noir is a wine to be prized. This variety tends to be highly textured with fruity aromas.