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| Chardonnay |
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What usually differentiates
Chardonnays from other white varieties is the special fermentation
and aging process used in making this wine. Special oak barrels give
Chardonnay wines their unique nutty, toasty, buttery, smokey, and
creamy aroma and can taste like pineapples, pears, green apples and
vanilla. The special aging process can deepen the color of the wine
which explains the beautiful golden color of many Chardonnay’s.
The most sought-after Chardonnay’s from France include Montrachet,
Chablis, and Pouilly-Fuisse. We are partial to the 1997 Byron and
Kistler California Chardonnay’s. We recommend serving Chardonnay’s
with all seafood, poultry and even lightly seasoned pork. |
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| Sauvignon
Blanc |
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The Sauvignon Blanc grape is extremely
fragrant with grassy, citrus aromas. It is more spicy and acidic
than that the creamier Chardonnay blend. Originating from the
Bordeaux region in Southwestern France, this is the white
counterpart to the rich red Cabernet Sauvignon grape. Sauvignon
Blanc grapes are also grown in the Loire Valley and are often made
into wines called Sancerre and Pouilly Fume. Many California
producers have followed Robert Mondavi’s lead and refer to their
Sauvignon Blancs as “Fume Blancs”. We recommend serving Sauvignon
Blancs as an aperitif or with salads and seafood. |
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| Semillon |
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The Semillon grapes are blended with
Sauvignon Blanc to create white Bordeaux. Semillion wines on their
own have soft, mildly dry characteristics. We personally serve these
with slightly spicy foods. |
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| Reisling |
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This is the most well-known grape from
Germany, but it also thrives well in cool climates in the Eastern
United States. Reisling wines can range from bone dry to intensely
sweet and are characterized by a unique fruit/acid balance. Oak is
rarely used in the preparation of this wine making it adaptable to
many different types of food. Reislings also tend to have lower
alcohol levels than many other wines. As a result, they blend well
with hot, spicy foods that often require large gulps of wine! |
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| Pinot
Grigio or Pinot Gris |
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The famous Italian Pinots are always
light and crispy with a hint of spritz and lemony, citrus flavors.
Pinot Grigio grown in Alsace and America is often called Pinot Gris.
Consider trying the Pinots from Oregon. They are delicious, light
wines that are sometimes aged in oak making them an excellent
Chardonnay substitute. |
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| Gewurztraminer |
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Even novice wine enthusiasts will
recognize the aroma and taste of this wine from the Alsace region of
France. It is inherently sweet and infused with the tastes of
vanilla, tropical fruits like lychees and mangoes. This is actually
one of the best food wines because of its versatility: A superb
match with all sorts of foods, especially the bolder
flavored ones. |
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| Cabernet
Sauvignon |
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The Cabernet Sauvignon grape is the
main component of the red Bordeaux. Cabernets owe their full-bodied
complexity to the dark berry fruit and the oak barrels they are made
in. Infused with strong cassis and blackberry characteristics,
Cabernets are often blended with other grapes to make the wine
drinkable at a younger age. The French red Bordeaux wines are made
with a Cabernet Sauvignon blended with Merlot and sometimes Cabernet
Franc. The Merlot serves to soften the tannins in Cabernet
Sauvignon. In the United States, this Bordeaux style blend is called
“meritage”. The wine must be made with at least 75% Cabernet
grapes to earn the Cabernet Sauvignon label. It is often blended
with Syrah grapes from Australia and Sangiovese grapes from Italy to
give those wines a softer, fruitier taste. We recommend serving
meats, game and cheese with a Cabernet. |
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| Merlot |
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This is a very approachable grape that
is similar to Cabernet Sauvignon, but with a less tannic finish. The
dry, smooth taste of Merlot has made it one the most requested wine
in American restaurants and is the critical component of a fine
Bordeaux. Usually a bit softer and more approachable than the
cabernet. Great with game and grilled meats. |
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| Pinot
Noir |
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This thin-skinned, lighter colored
grape has softer tannins than Cabernet. All red Burgundies are made
from the Pinot Noir grape. It thrives particularly well in cooler
microclimates such as Santa Barbara, Napa, Sonoma, and Oregon.
Pinots may include aromas of cherry and strawberry mixed with an
earthy hint of clove and cinnamon. This delicate and delicious wine
does not stand up well to hot, spicy food. |
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| Zinfandel |
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This grape can vary in taste according
to the Producer; Californians take pride in calling this their own.
It may have rich spicy flavors or lighter, fruity flavors. Zinfandel
is very adaptable to many types of food, but compliments garlicky or
tomato based dishes and roasted meats especially well. |
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| Syrah
or Shiraz |
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The Syrah wine originates primarily
from the Rhone region in France and has tremendous flavor. Cote
Rotie and Hermitage wines are made in the Northern Rhone region
using Syrah grapes exclusively. In Southern Rhone, the Syrah is
mixed with other varietals to make Chateau-Neuf-du-Pape and Cotes-du-Rhone.
The predominant characteristic of the Syrah grape is the raspberry
and white pepper aroma. Australian producers frequently blend Shiraz
grapes with Cabernet Sauvignon to make fabulous wines. Try fowl or
duck with this grape. |
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| Sangiovese |
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Sangiovese makes up to 80% of the
varietals in most Italian Chiantis. This dry wine is light to medium
bodied with an earthy aroma. California wines produced with
Sangiovese grapes have a bit more fruity structure. Go for pasta,
pasta, and more pasta with this one! |
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