My friend James introduced me to several wineries in Napa, and I immediately became a fan of wine. To be honest, drinking wine would be the cleanest way to get, excuse my language, sh*tfaced.
Did you know almost all grapes have colorless juice? Red wine gets its color by letting the skins soak in the juice until the color bleeds out. Not only does soaking the skins give red wine its color, it also produces a substance known as tannin.
Tannin is what gives red wines a complexity that is beyond that of most white wines. Tannin has a mouth drying quality that makes the wine feel firm in your mouth. This firmness can be quite intense when a red wine is young. Over time, the qualities of the tannin will mellow and blend harmoniously with the other characteristics of the wine. Which is why red wines usually age better than whites.
Chardonnay
Chardonnay is the number one selling wine in America and continues to gain in popularity as a good dry white wine for the beginner. Part of it's success is due to the fact that the Chardonnay grape is a very low-maintenance vine that adapts easily to a variety of climates and results in high yields around the world. Chardonnays can have a range of tones from buttery oak to apple, pear, citrus and melon. This wine works well with poultry, pork, seafood and many cream-based dishes.
Pinot Blanc
It is a lighter flavored white wine with citrus, melon, pear, apricot and occasionally smokey or mineral undertones depending upon the soil in which it is grown. Because oak is not used in the maturation process, Pinot Blanc is a lighter flavored white wine which pairs nicely with seafood, light-flavored meats, mild cheeses and light to medium sauces.
Pinot Grigio
Pinot Grigio is noted for having smooth, silky overtones which leave a distinct impression on the palate. It's flavors range from melon to pear with the occasional hint of tropical or citrus fruit. Pinot Grigio is a fairly acidic wine and is best served with light pastas, seafood and cheese and crackers.
Riesling
Riesling wines can be highly aromatic with apple, peach and pear at the forefront mixed with delicate floral undertones and often honey and spice on the nose. On the palate, Rieslings echo the apple, pear and peach along with citrus and tropical nuances. Rieslings tend to pick up a noticeable "minerality" from their native soils, explaining why hints of slate or limestone can be exhibited. When it comes to pairing Riesling with food, versatility is the name of the game. Rieslings may well be the most accommodating wine around for pairing with challenging flavors and spice profiles. From appetizers to desserts, pork, poultry or shellfish, and virtually anything in between the diversity of Riesling styles make them capable of handling just about anything you toss at them including the spice and zest of favored Asian, Mexican or even Moroccan foods.
Sauvignon Blanc
Typically a light to medium-bodied, crisp and refreshing white wine with notable acidity, Sauvignon Blanc offers a fairly wide range of flavors. From herbal taste sensations to veggie, and from flavors of grass, hay and mineral tones to a citrus and tropical flavor mix, Sauvignon Blanc displays a very unique wine tasting adventure. Sauvignon Blanc is a very food-friendly wine and terrific for appetizers such as artichoke dip, veggie dishes or dips, garlic or Italian seasonings in creamy sauces, fragrant salads - like Greek, Caesar or Garden, Thai food, fish (sushi), poultry and the list goes on.
Barbera
They are versatile and pairs well with many dishes, including tomato sauces. Barbera is a light to medium-bodied red that is a bit fruitier in flavor characteristics. It has a silky texture and excellent in acidity.
Cabernet Franc With lower tannin levels and more distinct berry (mainly blueberry, raspberry and sometimes plum) flavor, Cabernet Franc is an ideal candidate for blending with other varietals such as Merlot and Cabernet Sauvignon. Great with poultry, lasagna, couscous with meat, veggie pizza, and Greek cuisines.
Cabernet Sauvignon
Cabs are one of the world's most widely recognized red wine grape varieties. Cabs range from medium-bodied to full-bodied and are characterized by their high tannin content which serves to provide structure and intrigue while supporting the rich fruit characteristics. The flavor profile includes plum, cherry, blackberry, blueberry, warm spice, vanilla, tobacco and sometimes leather aromas and or flavors. Goes great with red meats, flavorful and heartier (red) pastas, lamb, strong-flavored cheese, and chocolates (especially dark).
Chianti
Chianti is often called a “fruity” wine as it appeals to new wine drinkers. Strong and bold, typical flavors in Chianti include cherry, plum, strawberry, spice, almonds, vanilla and coffee. The wine is made from a blend of grapes including Sangiovese, Caniolo, Trebbiano and Malvasia.
Malbec
Malbec is typically a medium to full-bodied red wine. Ripe fruit flavors of plums and blackberry give it a jammy characteristic.The tannins are typically a bit tight and the earthy, wood-like appeal makes for a fairly rustic, yet versatile wine. Definitely a red meat wine that is adaptable enough to stand up to spicy Mexican, Cajun, Indian or Italian fare (especially with tomato-based sauces). Consider giving Malbec a go with barbecue, chili and sausage.
Merlot
A range of fresh flavors such as plums, cherries, blueberries and blackberries mixed with cocoa and black pepper tones, often dominate this type of red wine. The tannin levels are typically lower than say a Cab and the fruit flavors are typically forward - making this a prime wine candidate for consumers just "getting into" red wines. Merlot is often used to blend with other varietals, such as Cabernet Sauvignon and Cabernet Franc. By blending Merlot with these wines, a symbiotic relationship can exist. The Cabs are softened, mellowed a bit and the Merlot enjoys more structured and defined. Fairly versatile when it comes to food pairing options. Poultry, red meat, pork, pastas, salads - Merlot can handle them all well.
Pinot Noir
One of the noblest red wine grapes, Pinot noir is difficult to grow and rarely blended. It’s flavors are reminiscent of sweet red berries, plums, tomatoes, cherries and at times a notable earthy or wood-like flavor, depending on specific growing conditions. Pinot Noir is well-suited to pair with poultry, beef, fish, ham, lamb and pork. It will play well with creamy sauces, spicy seasonings and may just be one of the world's most versatile food wines.
Sangiovese
Typically Sangiovese grapes make medium to full-bodied wines with tannin structure ranging from medium-soft to firm. Dominate flavors associated with Sangiovese derived wines include: cherry, plum, strawberry, cinnamon and vanilla. There is often a herbaceous quality associated with Sangiovese wines. As for acidity levels, Sangiovese leans towards medium to high acidity content. The finish can range from elegant to bitter. Well-matched for the flavors of chicken, red meat, fish, lamb, pork, pastas, stews or well-aged cheeses.
Syrah
Syrahs excels in California, Australia, and France’s Rhone Valley. The Syrah variety gives hearty, spicy reds to produce some of the world’s finest, deepest, and darkest reds with intense flavors and excellent longevity. A great forward fruit flavors with a hint of pepper and spice
Zinfandel
Zinfandel, meaning the red wine, is known for its rich, dark color scheme, medium to high tannin levels and a higher alcohol content. The Zinfandel feature flavors include: raspberry, blackberry, cherry, plums, raisins, spice and blackpepper all wrapped around various intensities of oak. Zins only grow in California but they are the world’s most versatile wine grape, making everything from blush wine to rich, heavy reds. They run the gamut in flavor characteristics and range from big and hearty to light and delicate. Zinfandel pairs well with red or white meat and fish.
If you consume in moderation, there are many benefits of drinking red wine.
It's All About the Grapes
When it comes to the health benefits of drinking red wine, it really is all about the grapes. Grapes are full of nutrients and vitamins that benefit the body in a number of ways, such as:
Vitamin B6 – This vitamin helps to prevent arterial plaque build up
Vitamin C – Helps to protect the immune system
Manganese – Aids the body in converting fat into energy
Potassium – An electrolyte that helps to regulate blood pressure
Red wine is also high in polyphenolic flavonoids, most often referred to as antioxidants, which have a huge number of health benefits.
Why Red Wine?
Red wine has more health benefits than white simply due to the fact that the grape skins are left on during the fermentation process. The skins and seeds of grapes actually have the most nutritional value. Since the skins are removed during the white wine making process, white wine does not have as strong of health benefits as red. So, what exactly are the benefits of drinking a glass or two of wine a day? Keep reading, you might be surprised.
Red Wine Benefits
Red wine benefits the heart in many different ways. The polyphenolic flavonoids in red wine are what benefit the heart the most.
Are you into wine? Do you know a lot about wine or do you simply just enjoy the taste of it?
Tannin is what gives red wines a complexity that is beyond that of most white wines. Tannin has a mouth drying quality that makes the wine feel firm in your mouth. This firmness can be quite intense when a red wine is young. Over time, the qualities of the tannin will mellow and blend harmoniously with the other characteristics of the wine. Which is why red wines usually age better than whites.
ChardonnayChardonnay is the number one selling wine in America and continues to gain in popularity as a good dry white wine for the beginner. Part of it's success is due to the fact that the Chardonnay grape is a very low-maintenance vine that adapts easily to a variety of climates and results in high yields around the world. Chardonnays can have a range of tones from buttery oak to apple, pear, citrus and melon. This wine works well with poultry, pork, seafood and many cream-based dishes.Pinot BlancIt is a lighter flavored white wine with citrus, melon, pear, apricot and occasionally smokey or mineral undertones depending upon the soil in which it is grown. Because oak is not used in the maturation process, Pinot Blanc is a lighter flavored white wine which pairs nicely with seafood, light-flavored meats, mild cheeses and light to medium sauces.Pinot GrigioPinot Grigio is noted for having smooth, silky overtones which leave a distinct impression on the palate. It's flavors range from melon to pear with the occasional hint of tropical or citrus fruit. Pinot Grigio is a fairly acidic wine and is best served with light pastas, seafood and cheese and crackers.RieslingRiesling wines can be highly aromatic with apple, peach and pear at the forefront mixed with delicate floral undertones and often honey and spice on the nose. On the palate, Rieslings echo the apple, pear and peach along with citrus and tropical nuances. Rieslings tend to pick up a noticeable "minerality" from their native soils, explaining why hints of slate or limestone can be exhibited. When it comes to pairing Riesling with food, versatility is the name of the game. Rieslings may well be the most accommodating wine around for pairing with challenging flavors and spice profiles. From appetizers to desserts, pork, poultry or shellfish, and virtually anything in between the diversity of Riesling styles make them capable of handling just about anything you toss at them including the spice and zest of favored Asian, Mexican or even Moroccan foods.Sauvignon BlancTypically a light to medium-bodied, crisp and refreshing white wine with notable acidity, Sauvignon Blanc offers a fairly wide range of flavors. From herbal taste sensations to veggie, and from flavors of grass, hay and mineral tones to a citrus and tropical flavor mix, Sauvignon Blanc displays a very unique wine tasting adventure. Sauvignon Blanc is a very food-friendly wine and terrific for appetizers such as artichoke dip, veggie dishes or dips, garlic or Italian seasonings in creamy sauces, fragrant salads - like Greek, Caesar or Garden, Thai food, fish (sushi), poultry and the list goes on.Know your Reds
BarberaThey are versatile and pairs well with many dishes, including tomato sauces. Barbera is a light to medium-bodied red that is a bit fruitier in flavor characteristics. It has a silky texture and excellent in acidity.Cabernet Franc With lower tannin levels and more distinct berry (mainly blueberry, raspberry and sometimes plum) flavor, Cabernet Franc is an ideal candidate for blending with other varietals such as Merlot and Cabernet Sauvignon. Great with poultry, lasagna, couscous with meat, veggie pizza, and Greek cuisines.
If you consume in moderation, there are many benefits of drinking red wine.It's All About the GrapesWhen it comes to the health benefits of drinking red wine, it really is all about the grapes. Grapes are full of nutrients and vitamins that benefit the body in a number of ways, such as:
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Comments (6)
I know a lot about wine from working as a server at Olive Garden. The things they don't make you memorize get told to you by customers who just like to show off their knowledge of wine [=
I don't have much of a taste for it, seeing as how my favorite is the Riunite Lambrusco.
Really interesting post! Thanks for sharing :)
thats a very nice post, I always wanted to learn more about wines. thanks alot!
yippee!! made it on here!
I'm a pansy when it comes to alcohol, even wine. I can handle a Riesling in very small doses, but so far the only one that I unequivocally enjoy are such froufrou things as strawberry wine. :p
~V
I used to work at Carino's, but I still don't know much about wine. I used to hate it, but I'm starting to really like red wine.