Today we are celebrating Wine Day! And what a better way to celebrate, than by writing a blog explaining all the basic information you need to know about the styles of wine.
We have nine separate categories according to their body, color and other attributes. The list includes all red, white, rosé, sparkling and dessert wines, and you can use this categorization to help you approach ordering wine to either pair with your food or to enjoy on its own. We are sure all wine lovers will love this blog.
If you already love sparkling wine, give yourself a pat on the back for your exquisite taste. Despite the lowly appeal of many grocery store options (e.g. Cook’s), sparkling wines are the most technically challenging and time intensive wines made in the world.
For a food pairing simple tapas style dishes are perfect with this bubbly. Try tomatoes, bread Serrano ham or vegetables too and you’ll be the life of the party!
These light easy-drinking dry white wines are some of the most-sold wines in the world. Light whites are like the “beer of wine” and, for this reason, they are perfect to drink with most foods. Some of these wines are perfect for savory lovers (like Sauv. Blanc and Grüner) with green herbal flavors of gooseberry and bell pepper.
For a food pairing prepare fresh vegetables, raw fish and lighter meals. Fish and shellfish are classic pairing partners with White Wine.
Full-bodied white wines are perfect for red wine lovers because of their rich smooth taste with subtle creaminess. What makes them different than light white wines usually involves special winemaking techniques.
You can serve with mild, buttery or creamy dishes; also with meaty fish (halibut, cod) and shellfish (lobster, shrimp, crab, scallops.), or with subtly flavored, simply seasoned poultry and pork dishes.
Aromatic grapes are some of the oldest wine varieties in the world. These wines have explosive, almost perfumed, aromas that spring out of the glass into your nose. They can be either dry or sweet, but most will taste a touch sweet due to all those perfume-y aromas.
Aromatic (sweet) White Wine works well with spicy fare, fruit dishes, lobster, scallops and fish, pork, BLT sandwiches, and smoked meat.
Rosé is a true winemaker’s wine because it’s made by “dying” a wine for only a short time with the skins of red wine grapes. Rosé wines were first popularized in the late 1700’s. Today, you can find Rosé wines of all styles (sweet or dry) made from many different grapes from Cabernet Sauvignon to Zinfandel.
For a food pairing principally light salads, light pasta and rice dishes, especially with seafood, raw and lightly cooked shellfish and grilled fish and goats' cheeses.
Light-bodied red wines are typically pale in color (you can see through them in a glass) and have very light tannin. FYI, tannin tastes astringent in wine and dries your mouth out in the same way that putting a wet tea bag on your tongue would. For this reason, light red wines are some of the most coveted wines in the world.
Light-Bodied Red Wines pairs well with salmon or other fatty fish, roasted chicken or pasta dishes.
Medium red wines are what I like to call “food wines.” They offer up tons of flavor with a balance of zesty acidity which makes them match with a wide variety of foods. These are the perfect mid-week wines for red wine lovers.
Match perfectly with grilled, stewed and braised meats like beef, veal, pork or chicken.
Full-bodied red wines are the deepest darkest and most tannic of all the red wines. Tannin might sound weird and bitter but the tannin in wine binds to proteins in our saliva and it has a palate-cleansing effect. This is why a bold red wine pairs so wonderfully with a juicy, fatty steak like ribeye. Full-bodied red wines are also quite pleasing and stand on their own as a cocktail wine.
In the mid to late 1800’s, sweet wines were more popular than dry wines. In fact, several of the most exalted wines in the world, from Sauternes in Bordeaux to Essencia from Hungary, are practically as thick as maple syrup. Dessert wines today now range from dry to sweet and are some of the boldest, most intensely flavored (and aromatic) wines in the world.
Dessert Wine goes well with white cheddar and jalapenos, Manchego cheese and dried cherries or any hard sheep's milk cheese with apricots.