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Wine
Characteristics II
There are about a dozen major vine types known
as varietals. And while many factors, including
soil, climate, and the winemaker, affect the
final taste of a wine, there are certain
characteristics of each varietal which will come
through in a wine no matter what the different
growing conditions and winemaking techniques.
In order to be permitted by law to name a
particular varietal on a label, at least 75% of
that wine must be made from that varietal. By
identifying the varietal on the label, one
should be able to get a rough idea of what to
expect when one uncorks the bottle.
 To
truly become familiar with the nuances of
flavors and characteristics that distinguish one
varietal from another, it is necessary to taste
a great many wines, taking careful note of the
qualities one sees, smells and tastes. However,
the following guidelines will also be helpful in
knowing what to expect from a particular
varietal. Keep in mind that when a wine is
described as having a spicy, or berry-like
flavor, this is not because any spices or
berries have been added to the wine, but because
when attempting to identify the various
characteristics one encounters, one can only
compare them to a taste or smell that is already
known.
White Wine Grapes
Chardonnay
This white grape produces a rich, crisp, complex
wine. Most Chardonnays are dry (not sweet) and
full-bodied with medium acidity, and have aromas
and flavors reminiscent of apples, melons or
figs. Chardonnays are compatible with a broad
range of foods, particularly seafood and
poultry.
Chenin Blanc
This grape forms the basis for most white jug
wines. Its fruity, aromatic qualities make it
ideal for just sipping before or after a meal,
and it complements Oriental and Polynesian
dishes quite well.
Gweurztraminer
A distinctive spiciness is common to every wine
made from this grape. Most display a touch of
sweetness, although dry styles are becoming more
common. This is a good accompaniment to hot
Indian and Chinese dishes. Some late harvest
versions are sweet, lush and thick and can be
served as dessert itself.
Riesling
Also known as Johannisberg or White Riesling,
wines from this grape are a wonderful balance
between sweetness and acidity. They usually have
a fruity or floral bouquet and are excellent
with shellfish and seafood.
Sauvignon or Fume Blanc
Dry versions of this versatile wine can be
grassy, herbaceous, lemony or smoky,
occasionally with a touch of citrus as well. It
makes a good companion to a wide range of foods,
especially seafood and poultry. Later-picked
grapes are often blended with Semillon grapes to
make a lush dessert wine.
Red Wine Grapes
Cabernet Sauvignon
Young versions are tannic and hard, but if
carefully blended and aged, the tannins break
down, leaving a velvety wine with a range of
complex aromas and flavors. Sometimes notes of
cedar, black currants or stewed fruit are
discernible. A fitting accompaniment to beef,
lamb, duck and cheese.
Gamay Beaujolais
I have heard wine made from this grape referred
to as "the red wine for those who do not like
red wines." This red wine is generally best when
young and chilled. Usually light and grapey,
some versions are tart and tangy.
Merlot
Because of its medium weight and soft texture,
Merlot as a blending grape has been responsible
for toning down many a robust Cabernet. It has
recently gained popularity on its own because of
its early-maturing characteristics.
Petite Sirah
Performing best in the coastal regions, Petite
Sirah produces a robust, intensely fruity wine
with substantial tannins. When young, the wine
offers rich berry flavors together with its
trademark spiciness. It ages to at least 20
years in teh best vintages and matches hearty
beef adn lamb dishes, barbecued cuisine and
flavorful cheeses.
Pinot Noir
When grown under the right conditions, the rich,
violet-scented Pinot Noir fruit translates into
a sublime, elegant wine. This is probably the
varietal most responsible for my learning to
enjoy red wines. Light-colored and light-bodied
as reds go, it is a perfect match to milder meat
dishes such as pork.
Zinfandel
Due to its sporadic ripening, Zinfandel grapes
are made into everything from light rose's to
heavy Port-like dessert wines. A spicy
berry-like intensity is common to most
medium-weight Zinfandels. Because of their
robustness, they stand up well to barbecued
foods, pizza and meat sauces.
Rose' Wines
Made from red grapes, rose' wines pick up only a
tinge of color from the skins of the grapes
before they are separated from the juice during
fermentation. White Zinfandel, Blush and Blanc
de Noir wines are made in this fashion and are
pleasant cocktail or picnic wines.
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