Wine Types
Red Wines
Beaujolais
Beaujolais is very light, fruity, and easy to drink.
It typically has aromas of pear, banana, and like aromas.
Sugar is added during the making of this wine to boost
the alcohol content. Most Beaujolais and Beaujolais-Villages
should be drunk within 2 years.
Bordeaux
The red Bordeaux are made with Cabernet Sauvignon, and
are often blended with Merlot or Cabernet Franc. The
color tends to be a deep ruby shade. The flavor is typically
a light one, with wood, blackberry, black fruits, and
other notes. A classic Bordeaux is has a "cigar box"
aroma to it.
Cabernet Sauvignon
Cabernet, with its depth of complexity and richness
of flavor, is known as one of the world's finest red
wines. Cabernets can be mild and mellow or hearty and
rich. It is deep red in color, with black currant as
the primary taste. Overtones can include blackberry
and mint. Traditionally aged in oak, the wine also takes
on an oaky, vanilla flavor. Higher quality cabs age
extremely well, developing a layering of five or six
tastes within it.
Merlot
Merlot wine is softer and warmer on the palate than
Cabernet Sauvignon. Merlot has the advantage of being
rich and supple but only moderately tannic and, therefore,
wonderfully drinkable from early on.
Pinot Noir
Pinot Noir embodies complexity and delicacy at the same
time, outpouring with elaborate flavors that may be
simply ravishing. Yet the Pinot Noir grape is well-known
for its fickleness and genetic changeability, making
it a truly challenging varietal for winemakers to master.
Though unpredictable at times, the best Pinot Noirs
are seductively enchanting in their intense aromatics,
complex flavors and long silky textures. They have a
shimmering medium to dark ruby red color. Most Pinot
Noirs are drinkable when young.
Red Zinfandel
The color of a Zin is deep red, bordering on black.
Zinfandel is a spicy, peppery wine, with a hint of fruity
flavor - berries or dark cherries are often the taste
range. Zinfandel goes well with "typical American" food
- pizza, burgers, etc. It's hearty enough to match up
with thick red sauces.
Red Zinfandel should be served at around 65 degrees,
in a narrow-mouthed glass. Most people like to drink
Zinfandels young - within a year or two - but there
are also quite a few Zinfandels that age well. Note
that the flavor becomes much different, far more mellow.
It's completely up to you if you favor the taste of
a young Zin over an old.
Shiraz/Syrah
The Shiraz/Syrah grape is called Syrah in the US, France
and other countries. In Australia it is called Shiraz,
where it is considered the finest red wine grown there.
The Shiraz grape was once thought to have originated
in Persia, but recent research indicates the grape is
a native of the Rhone valley, in France. It is best
known for its usage in Hermitage, in the Rhone valley.
Shiraz is known for its spicy blackberry, plum, and
peppery flavors. Often there are additional notes of
licorice, bitter chocolate and mocha. Shiraz is even
affected by growing temperature - warmer climates bring
out the mellower flavors of plum, while cooler temperatures
spice up the wine. Shiraz goes very well with beef and
other hearty foods. It also goes well with Indian, Mexican,
and other spicy foods.
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