Ahhh....The
eternal drink of the Gods and Goddesses are made from
Chardonnay
The Chardonnay is the most popular grape variety in the world.
It is adaptable to a wide range of climates and is planted in
every wine-producing country. Chardonnay wines are medium-bodied,
pale, fruity and acidic. They are almost always dry and are often
described as buttery or nutty in flavor. Most Chardonnay wines are
fermented in or treated with oak, so an oak-like taste is often
associated with Chardonnay. This delightful wine complements simply
prepared chicken, veal, pork and pasta with light sauces.
Chardonnay, like most white wines, does not need to be decanted
before serving.
Burgundy
Burgundy is a wine region in Eastern France, South-East of Paris. The
vineyards there tend to be small and fragmented, making good Burgundy
wine scarce. The wines can be either red, from Pinot Noir grapes, which
can be difficult to grow anywhere but Burgundy, or white, from the
Chardonnay variety. Red Burgundy is medium-bodied and low in tanning,
the property that makes your mouth feel dry after tasting.
It is a unique red, because it compliments fish and seafood. White
Burgundies age well and have the flavors of the Chardonnays. Red Burgundy
should not be decanted.
Cabernet Sauvignon
The world's most famous red grape, the Cabernet Sauvignon, first distinguished
itself in the wines of the Bordeaux district in France. The "Cab" is a thick-skinned
grape that creates a deeply colored, medium-to full-bodied wine.
These adaptable grapes can be found in the vineyards of California, Austria, France
and other regions, as long as the climate isn't too cool.
Cabernet Sauvignon wines are high in tanning and have aromas and flavors
reminiscent of black currant and cassis.
Cabernet Sauvignon can age for quite long time, and is best decanted. This
prestigious red complements red meat and especially lamb.
Riesling
This noble grape is not currently fashionable. Riesling is often dismissed
by those who prefer the now popular Chardonnay. It is a light-bodied, refreshing
wine with fruity flowery aroma and flavor. A cold-resistant vine, ripening late,
Riesling grows best in the Rhine and Mosel Valleys in Germany, and very few other
places, which include the Alsace region in France and the Finger Lakes district
of New York State. Rielsing is often a sweet wine, but there are dry varieties.
The German Rieslings are best served alone or with dessert, as aperitifs, and
with some oriental dishes. Alsace varieties go well with a wide range of foods.
Zinfandel
Zinfandel is a California specialty, but the vine was imported from Europe
in the 19th century. Its exact origin is a mystery, but some believe that it
came from the Dalmatian region of the former Yugoslavia.
Zinfandel is a red grape, and the "white variety,
actually a blush or rose", is made by removing the skins from the juice
earlier in the fermentation process.
Zinfandel is a rich, fruity wine with blackberry or plum flavors. Red
Zinfandel should be decanted, but white should not. "Zin" goes well with a
variety of simple, everyday foods.
Sweet Wines and Icewines
Sweet wines are created when a fungus, "Botrytis cinerea" infects the grapes
during warm, humid autumns, concentrating the natural sugar. Some grapes in
the vineyard won't be affected by "noble rot", so the "Botrytised" grapes
must be carefully picked by hand, making these wine scarce and more expensive.
Some of the greatest are made from over-ripe Riesling grapes grown in Germany.
Golden-colored Sauternes age well and have flavor reminiscent of honey,
apricot and toffee.
Canada, Germany and Austria make sweet Icewines from frozen grapes. These
wines accompany desserts very well -- and make a lovely dessert on their own!
Port
Port was first created in the 17th. century when the
English added brandy to Portuguese wine to ensure that it was
stable enough to ship. Today, Port is a combination of
four parts wine and one part spirits. All Port is sweet and most
of it is red. Many countries make Port, but the best is still
produced in Portugal. Older Ports require decanting
because they can be full of sediment. They should be served at a
cool room temperature (64-66 degrees F) and are wonderful with
walnuts and strong cheeses, like Stilton, Gorgonzola,
Roquefort, Mature Cheddar and aged Gouda.
"A good bottle of wine can make a
mediocre meal great while a bad bottle of wine ruins even the greatest
meal."
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