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 7 major types of Wine....

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PostSubject: 7 major types of Wine....   Sun Aug 10, 2008 3:33 pm

Wine can be categorize differently and the types of wine can be many. The wine are different due to grape varieties which is Syrah (or Shiraz), Merlot, Cabernet sauvignon, Pinot noir, Zinfandel, Sangiovese, Barbera.
If only one variety (merlot, cabernet sauvignon) is mentioned on the label, then the wine is called varietal and is named after the grape with a capital initial (Merlot, Cabernet Sauvignon). A varietal wine primarily shows the fruit : its taste much depends on the grape variety.

Syrah (or Shiraz)
(Sah-ra or Shi-raz) Shiraz or syrah are two names for the same variety. Europe vintners only use the name syrah.

Food pairings: meat (steak, beef, wild game, stews, etc.)
Districts: syrah excels in California, in Australia, and in France's Rhone Valley.

Typical taste in varietal wine: aromas and flavours of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins.

Toffee notes if present come not from the fruit but from the wine having rested in oak barrels.

The shiraz variety gives hearty, spicy reds. While shiraz is used to produce many average wines it can produce some of the world's finest, deepest, and darkest reds with intense flavors and excellent longevity.

Merlot
(Mare-lo) Easy to drink. The softness of Merlot has made it an "introducing" wine for new red-wine drinkers.

Food pairings: any will do.

Districts: a key player in the Bordeaux blend, merlot is now also grown in Italy, Romania, California, Washington State, Chile, Australia, etc.

Typical taste in varietal wine: the Merlot type of wine is tannic (rough) but less so than Cabernet Sauvignon. A middle palate gap is common. Blackcherry and herbal flavors are typical.

Cabernet sauvignon
(Ca-burr-nay So-veen-yawn) Widely accepted as one of the world's best varieties. Cabernet sauvignon is often blended with cabernet franc and merlot. It usually undergoes oak treatment.

Food pairings: best with simply prepared red meat.

Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile.

Typical taste in varietal wine: full-bodied, but firm and gripping when young.

Polyphenols are antioxidant compounds in the tannins of the wine. It is in the first years of the wine that some polyphenols help prevent cardiovascular diseases and some cancers, among other health benefits.

With age, polyphenols polymerize: the grip fades away. The rich currant qualities of the Cabernet Sauvignon wine change to that of pencil box. Bell pepper notes remain.

Vanilla notes if present come not from the fruit but from the oak treatment. They increase review ratings but may overwhelm the varietal taste.

Pinot noir
(Pee-know Na-wahr) One of the noblest red wine grapes. Pinot noir is difficult to grow, rarely blended, with no roughness.

Food pairings: excellent with grilled salmon, chicken, and lamb.

Districts: makes the great reds of Burgundy in France, and good wines from Austria, California, Oregon, and New Zealand.

Typical taste in varietal wine: very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather.

Zinfandel
(Zin-fan-dell) Perhaps the world's most versatile wine grape, making everything from blush wine (White Zinfandel), to rich, heavy reds.

Food pairings: very much depends on the freshness/heaviness of the wine; tomato-sauce pastas, pizza, and grilled and barbecued meats.

Districts: only found in California.

Typical taste in varietal wine: often a zesty flavor with berry and pepper.

Sangiovese
(San-gee-oh-ve-zee)

Food pairings: a good choice for Italian and other Mediterranean-style cuisines.

Districts: sangiovese produces the Chiantis of Italy's Tuscany region and, of late, good wines from California.

Typical taste in varietal wine: the primary style is medium-bodied with fresh berry and plum flavors.

Barbera
(Bar-bear-a) Not as popular as Merlot but with similar attributes.

Food pairings: barbera wines are versatile: they match many dishes, including tomato sauces.

Districts: another classic red of Italian origin. Widespread in California.

Typical taste in varietal wine: juicy black cherry and plum fruit, a silky texture and excellent acidity.


Well, drinking wine enjoyable for me, how about u ? XD lol!
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