VARIETAL CHARACTERISTICS - WHITE WINE
Varietal characteristics of certain grapes will differ, depending on where the grapes were grown, the kind of weather conditions predominant, the soil conditions, and the style of wine the winemaker wants his grapes to reflect. There are however certain characteristics common to all varietals under the same name. It is these characteristics to which we refer.
CHARDONNAY
Aromas & Flavors - Tropical fruits, such as pineapple or melon, butterscotch, apples, vanilla, butter, smoke, steel, and sometimes-nutty characteristics.
Styles - Typically a rich and complex wine, dry, showing hints of fruitiness on the front of your palate, and depending on the method of fermentation, showing hints of steel or oak.
Food Pairing - Goes with nearly everything. Less oaky Chardonnays are most suitable with lighter fish and shellfish dishes, with poached or sautéed methods of preparation. Oakier and more buttery Chardonnays will work better with grilled foods, particularly swordfish, salmon, halibut, tuna, chicken, veal, and pork.
RIESLING
Aromas & Flavors - Floral, apricot, peaches, honey and spice.
Styles - Sweet or dry, in California and Germany the wines are found to be sweeter. In France ( Alsace), the same varietal is found to be drier.
Food Pairing - Dry and crisp Riesling is ideal with Trout, sole, crab, lobster and halibut. A richer or fuller style will be best with veal, chicken, or a mushroom sauce, and always perfect with Oriental foods.
SAUVIGNON BLANC (FUME)
Aromas & Flavors - Citrus, melon, and most often vegetal and herbaceous, with a smoky or slightly floral note on the nose.
Styles - Fermented to dry, the degree of dryness depends on whether or not the wine goes through barrel or stainless steel fermentation. A recent wave has winemakers blending this grape with either Semillon or Chardonnay to give this often-dry white wine more fruit on the front of the palate.
Food Pairing - Probably one of the most versatile food wines. This wine will show well with southwestern food groups utilizing chilis and or corn, it is also excellent with Asian dishes prepared with a little spice.
CHENIN BLANC
Aromas & Flavors - Floral, and honey, slate, pears, melon, peach, and guava, sometimes with a hint of vanilla.
Styles - Many
Food Pairing - It’s wonderful balance of richness and acidity makes this wine a perfect match for rich foods that are in need of a little acidity to lighten them up, such as fried fish or chicken, or foods prepared with sauces of butter or cream.
VARIETAL CHARACTERISTICS - RED WINE
CABERNET SAUVIGNON
Aromas & Flavors - Black fruits such as currents, cassis, blackberry, raspberry, mint, anise, eucalyptus, black olive, tobacco, cedar and chocolate.
Styles - Big, rich, and complex, with notable tannins and layers of flavor.
Food Pairing - Deeply tannic or young Cabernets beg for big hearty beef dishes to neutralize its’ tannins. Older Cabernets may be matched with more subtle beef or lamb dishes, or even some seafood’s prepared in red wine sauce.
MERLOT
Aromas & Flavors - Blackberries, cassis, cherry, plums, and chocolate.
Styles - Lighter, softer and more approachable than Cabernets, has been used as a blending wine to soften the harsher tannins of bigger reds.
Food Pairing - Will work well with most any food dish. Merlot may not however, work well with lighter fish dishes, unless the method of preparation includes a lighter tomato based sauce, such as Marinara sauce.
PINOT NOIR
Aromas & Flavors - Black cherry, raspberry, strawberry, tea, anise, clove, cinnamon, smoke, floral, and with age violets, truffles, and autumn leaves.
Styles - Too many to list, best as a highly aromatic wine with a seductive texture and great length of flavor (finish). One of the most difficult and challenging wines to make.
Food Pairing - Extremely versatile due to its’ silky texture, and spicy cherry-like flavors. Best with game birds, fowl, turkey, venison, lamb, and heavier fish dishes. Outstanding with fresh salmon.
ZINFANDEL
Aromas & Flavors - Blackberries, raspberries, cherry, plum, black pepper, spice and smoke.
Styles - Too many to mention
Food Pairing - Because of its’ exuberant spicy flavors and potent alcohol, this wine is best suited for barbecued dishes, spare ribs, chili, hamburgers, and Mexican food.
