Overview To Sampling Wine
The fundamentals of tasting red wine are reasonably straightforward to find out. As soon as the basics are understood, the nuances and details can be enhanced over a lifetime. Like any kind of various other skill, More »
Red Wine Types
Red wine has a lot of different types, among which, the most popular include Merlot, Syrah, Cabernet Sauvignon and Shiraz. Moreover, More »
Category Archives: Cabernet Sauvignon
Semillon – An Adaptable Wine in Oz
Semillon is an underrated wine that has hidden its light under a bushel for so long. The Semillon grape variety is grown mainly in France and Australia but can be found in numerous other wine growing countries all over the world, especially Chile. The beauty about Semillon is that it has a chameleon-like character and adapts to its surroundings like no other vine. This is what makes it so interesting.
Rather than producing similar style wines from country to country, Semillons from most of them are fairly ordinary most of the time, but very occasionally a stunning wine is produced. This is a breath of fresh air as we have been used to drinking say a Chardonnay from one part of the world tasting identical to one from another part. This is dull for the consumer but is regarded ‘safe’ by the producers, but what we need is to find totally individual wines in small volumes, and this is where Semillon comes in.
In France, particularly the Bordeaux region, the variety is primarily used for blending with Sauvignon Blanc and Muscadelle to produce the Bordeaux white wines. Semillon is used to make the classic dessert wines of Sauternes where the grapes are left on the vine long after they have ripened and allowed to rot. With high autumnal temperatures this fungus induced ‘noble rot’ occurs as the grapes become infected with the Botrytis cinerea fungus. This fungus consumes the water content of the grape which in turn concentrates the sugar within the fruit. The rot is not always ‘noble’, in bad years of poor weather botrytis can actually destroy the fruit completely.
Semillon accounts for around 80% of the blend (the other 20% is Sauvignon Blanc) in the worlds most exclusive sweet wine from Château d’Yquem. The reputation of the the château relies totally on the Semillon grape getting this noble rot, so here is an example of how a producer has worked with nature to achieve something very individual and special in their wines.
In Australia in the Hunter Valley north of Sydney the variety is also known as ‘Hunter River Riesling’. However, when the grapes are picked early with low natural sugars and therefore low potential alcohols, these Hunter Valley Semillons are fairly neutral, acidic wines. But with several years maturation in the bottle they undergo an amazing change by gaining character and body as well as developing an interesting honeyed toasty flavour. This maturation gives the wine the impression of ‘oak aged’, but Hunter Valley Semillon is never matured in oak.
A few facts about Semillon:
Sparsely cropped Semillon, when fully ripe and reared in not too hot a country, produces a wine that is high in extract and alcohol, but reasonably low in acidity and aroma.
Semillon in conjunction with Sauvignon Blanc displays its best as in the case with the top Sauternes properties.
Will it keep? Australia’s best Hunter Valley Semillons should last for 10 years or more easily.
When young it is often lemony and responds well to oak ageing attaining a rich slightly ‘waxy’ flavour, as well as a deep golden colour with hints of orange.
Over-production has been responsible for much of the thin, characterless, lower priced Semillons of the past.
What food accompanies Semillon best? A citrousy slightly acidic wine would complement a light chicken korma very well or fish cakes with tartare sauce and even a lovely rice pudding would go well with it.
So instead of sticking with the usual commercial wines try hunting down the more individual ones and you will be rewarded with a host of new flavours and characters.
Types of White Wines
White wine owes its light coloring to the color of the grape used-golden, green, and white being the most common. However, some wineries produce white wine by using only the flesh of a red grape. White wine usually accompanies lighter meals and often pairs well with light meat or seafood.
Generally speaking, white wine has eight different varietals; these are often called “The Big Eight.” These are: Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling, Gewürztraminer, Sémillon, Viognier, and Chenin Blanc. All of these wines take their name from the type of grape used in their production.
Chardonnay is the number one selling white wine varietal in America, and is extremely versatile in its pairings. Most Chardonnays come from either California or France. People often describe the flavor as “buttery” with a fruity impression. The Loire Valley in France produces most of the Chenin Blanc on the market, although vineyards in California and Argentina also produce this varietal. Its flavor and acidity can vary wildly depending upon the time of the grape harvest.
Pinot Gris or Pinot Grigio comes in two distinct types: Italian and French. The Italian version tends to be less full-bodied than that produced in other countries. Gewürztraminer, coming from a German root word indicating spiciness, pairs well with Asian foods and can have a rose-like flavor. It is produced in a variety of countries.
Riesling wines are known for their versatility; they can be paired with almost anything. The dryness of the wine is often indicated in German on the bottle. New Zealand and France are the major producers of Sauvignon Blanc wine, and the difference in geography shows in the wide variety of flavors that a Sauvignon Blanc wine can display.
Sémillon and Viognier are lesser-known varietals that hail from specific regions of France: the Sémillon grape often is grown in Bordeaux and Côtes de Gascoigne, and the Viognier in the northern Rhône regions. These grapes often figure in blends, and so, as stand-alone wines, they are much more rare and more expensive.
Ways To Match Up Red Wine With Food Entirely
Red wine is a classy option of drink and it is always more enjoyed when served with proper food. Yes, red wine and food pairing is certainly one of the most difficult and tedious tasks of all. It is rather imperative that you simply match up the perfect wine with whatever particular dish you happen to be serving. Pairing a great red wine will also enhance the tastes and savor of the meals being served. As there is certainly a variety of red wine accessible out there, you must follow particular rules and pairing rules to be able to take out incredible savor. There are a few special wines that are best when served with some specific foods just like appetizers, and side dishes. Crucial thing to recollect is to know the specialty of your red wine and food. Thus, we bring to you a number of the suggestions and rules regarding how to join up red wine with food properly.
Keep following ideas at heart as combination Red Wine along with food properly
1. Red wines along with strong flavors can simply overshadow the flavor any food and vice versa.
2. Keep away from coupling strong red wines like Cabernet Sauvignon with fish dishes.
3. Wines like Cabernet Sauvignon never work well with mixes of tomato recipes.
4. One must always pair Merlot wines with desserts and chocolate.
5. It’s also suggested that keep Shiraz or Syrah red wine from any type of fish dishes.
6. Pinot Noir is not at all a good choice if you are planning to serve spicy and hot dishes.
7. Feel free to serve up mild wines like Barberra red wine with virtually all types of dishes.
8. You can pick any of your favorite red wine to pair with several grilled steak recipes.
9. Your best option of red wines for barbecued dishes could be Zinfandel and Chianti.
10. While serving any dish made of blue cheese, you could always select red wine like Zinfandel.
11. You can pair Chianti along with some hard cheese recipes.
12. Select Cabernet Sauvignon and Merlot red wines when serving Sharp cheddar dishes.
13. Barberra red wine is the one single wine option that can be easily paired with diverse dishes like lasagna, lemon chicken, pasta dishes, and pizza.
14. It is definitely better to serve wines Cabernet Sauvignon with roasts, duck, lamb, steak, and chocolate dishes.
15. Choose Merlot while serving a variety of BBQ foods, chicken and steak.
Find More Cabernet Sauvignon Wine Articles
Types of Red Wines Around the World – Part I
California is the only place in the world planted with just about all the better known wine grapes, producing variable qualities of wines. Elsewhere in the world, wine and grapes are location specific. While some regions have same grapes, no two regions plant identical grapes and make identical styles of wines.
This article is Part I of the three-part article series on the types of red wines in the world. The connection of grapes, wines and the regions would help the understanding of this lovely drink that we call wine.
Barbera: Indigenous to the most prominent wine region of Italy, Piedmonte, Barbera makes two styles of wine: youthful, lively, with sour-cherry flavor, or oak-aged, complex, with darker fruit, toast, spices notes. The latter is meant for aging with the maturity bringing out the best of its characteristics.
Cabernet Sauvignon: Bordeaux and California are the largest planting and production regions for the King of Red Wines. The different approach in these two regions is that in Bordeaux, Cabernet Sauvignon is almost always blended with other regional grapes, while many California producers make varietal Cabernet Sauvignon wines. The advantage of the Californian winemakers is the reliable weather, while the weather in Bordeaux dictates the quality and thus the “vintage” is so much talked about when it comes to Bordeaux reds.
Cabernet Franc: Cabernet Franc’s charms are in its fragrant aromas rich with red berries, blackcurrant leaves, and herbaceous notes, and approachable styles of tannins. With the right terroir – combined elements of the natural environment, for examples, Napa and Sonoma, Cabernet Franc could produce dark fruit, well-structured and complex full-bodied single varietal wine.
Carmenère: Originated in the Bordeaux region of France as a blending grape but never playing a major role, Carmenère has found its stage to shine in Chile as a single varietal wine. Well, there was a little hiccup when it was mistaken to be Merlot in the vineyard and made into wines labeled Merlot, but that confusion has since then be cleared. The Chilean Carmenère offers velvety texture, low acidity and almost-sweet fruit flavors, as long as the grapes are ripen properly, not harvested unripe.
Ways To Match Up Red Wine With Foodstuff Completely
Red wine is a cultured alternative of drink and it is definitely more enjoyed when served along with correct food. Yes, red wine and food pairing is certainly one of the best tricky and tedious tasks of all. It is extremely crucial that you simply pair a perfect wine with whatever special dish you are serving. Pairing a fantastic red wine will improve the tastes and savor of the meals being served. As there is certainly a wide range of red wine accessible out there, you must follow particular rules and pairing rules to be able to take out wonderful savor. There are several special wines which are best when served along with a few specific foods just like side dishes and appetizers. An important thing to remember is to know the field of your red wine and food. Consequently, we bring to you a few of the ideas and suggestions on how to pair red wine with food evenly.
Keep following ideas at heart while combination Red Wine with food properly
1. Red wines along with strong flavors can simply overshadow the flavor any food and vice versa.
2. Avoid coupling strong red wines such as Cabernet Sauvignon with fish recipes.
3. Wines such as Cabernet Sauvignon never work well with mixes of tomato dishes.
4. One should pair Merlot wines with desserts and chocolate.
5. It’s also recommended that keep Shiraz or Syrah red wine away from any type of fish dishes.
6. Pinot Noir is not at all a good selection when you’re planning to serve spicy and hot dishes.
7. Feel free to hand out mild wines like Barberra red wine with almost all varieties of dishes.
8. You may choose any of your favorite red wine to pair with various grilled steak recipes.
9. Your best option of red wines for barbecued dishes will be Chianti and Zinfandel.
10. While serving any dish made from blue cheese, you could always select red wine like Zinfandel.
11. You could pair Chianti along with various hard cheese recipes.
12. Choose Merlot and Cabernet Sauvignon red wines when serving Sharp cheddar recipes.
13. Barberra red wine is the one single wine option that can be easily paired with different dishes such as lemon chicken, lasagna, pizza and pasta dishes.
14. It is actually better to serve wines Cabernet Sauvignon with roasts, lamb, duck, chocolate dishes and steak.
15. Choose Merlot while serving a variety of steak, chicken, and BBQ foods.
For additional details on red wine recipes please look at red wine recipes. You may also take a peek at some awesome white wine recipes by clicking white wine recipes.