Just
as you can imagine the different flavors of steak, chicken, and
pork chops without actually eating them, you can learn to imagine
the flavors of zinfandel, pinot noir, merlot, and other wine varietals.
Being conscious of the differences makes buying wine and pairing
it with food much simpler.
PINOT
NOIR
Personality:
Sensual and understated. Pinot noir is one of the most food friendly
red wines, thanks to lots of inherent acidity.
Origin:
The Burgundy Region of France, though great examples also
come from California and Oregon.
Aroma,
flavor, and texture: Rich Loamy earth, mushrooms, warm
baked cherries; usually medium-bodied flavor with a smooth, supple
texture that’s often described as silky.
Cost:
From $20 for a decent American version to more than $100 for a top-quality
French Pinot.
Try
it with: Grilled salmon, most anything with mushrooms (Risotto
with mushrooms!), roasted chicken, and duck breast.
SYRAH/SHIRAZ
Personality:
Rich, dramatic, even a bit wild
Origin:
Northern Rhone Valley of France; also made in Australia (where it's
called shiraz) and the US.
Aroma
flavor, and texture: Wild berries, chocolate, black licorice,
black pepper with hints of meatiness; medium to full bodied flavor,
with a soft, thick mouthfeel. Australian shirazes, in particular,
are big, plush examples of the wine world.
Cost:
Modest (good shirazes can be had for $15) to $40 plus for
the top French examples.
Try
it with: Lamb or slow-cooked hearty meaty stews and casseroles.
MERLOT
Personality:
Depends on price - inexpensive merlots are simple, basic red wines
of little character. But if you spend $25 or more, you'll get a
wine as rich and majestic as cabernet sauvignon.
Origin:
The Bordeaux region of France; California and Washington State.
Aroma,
flavor, and texture: Cocoa, red plums, cassis, espresso,
cedar, tobacco; medium to full bodied. The top merlots have a lot
of structure.
Cost:
From $10 for inexpensive Chilean merlot, $20 to $40 for a very good
merlot from California, to more than $2000 for a bottle for the
top Bordeaux made merlot.
Try
it with: Meat dishes such as roasted chicken, braised short
ribs, or steak.
CABERNET
SAUVIGNON
Personality:
The preeminent classic red variety, thanks to its complexity, majestic
structure, richness, and capacity to age for decades – the
Sean Connery of red wines.
Origin:
Bordeaux, France, but terrific examples are now produced in virtually
every great red wine region of the world.
Aroma,
flavor, and texture: Similar to merlot, only bigger, deeper,
more intense, and powerful. Watch out, though, for poorly made,
cheap cabernet sauvignon, which can be dank and weedy.
Cost:
Moderate ($15) to expensive ($75); plan to spend at least $25 for
a very good bottle.
Try
it with: Grilled steak (cabernet and grilled steak are
considered a classic American pairing) and roast beef.
ZINFANDEL
Personality:
Thick and jammy, like blackberries simmering.
Origin:
Croatia, though virtually all of the top zinfandels are now grown
in northern California.
Aroma,
flavor, and texture: Like a big boysenberry pie with vanilla
ice cream – full bodied, mouth filling, and flannel soft.
Cost:
$12 to $30.
Try
it with: Meat loaf, barbecued ribs, burgers, bean and vegetable
casseroles, or pot roast. Open a bottle with Chipotle Barbecue Burgers
with Slaw.
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