Wine Guide

This article provides information on different types of wine.
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Wine, an alcoholic beverage, is made of fermented fruit juices,
such as grapes, apples, or berries. Wine has been
around since about 4500 B.C.

Tasting Wine
The tongue senses different tastes at different spots of the tongue. Sweetness is detected on the tip of the tongue, bitterness to the rear. Saltiness is detected on the front sides of the tongue, as is acidity-sour tastes.
The recommended practice is to first to use your sense of smell, then swallow a small mouth full directly, then allow a bit of wine to sit in the mouth, as you swirl it around the tongue and mouth.

Blended Wine

Blended wines are blended from different grape varieties of the same vintage. Vintage wine is one made from grapes grown in the same year.
In the United States, if the wine is vintage, it must contain 95% of the grapes harvested that year, if the wine is not country labeled, its percentage only has to be 85%.

Top Production

Wine top production countries are, in this order, Italy, France, Spain, United States, Argentina, China, South Africa, Australia, Germany, and Chile.

Health Benefits

Recent studies have shown that people who drink a glass or two of wine per day are 25% less likely to develop health problems, like coronary disease or fatal heart attacks. Wine consumption also has been shown to promote good cholesterol. Wine has also been shown to help keep the pounds off.

Red Wines

Merlot

Merlot, pronounced (Mare-Low), is the most widely grown red grape in France. The wine has a delightful flavor of plums, red currant, and mint. The Merlot grape is a dark fruit that produces wines rich in colors. The grape ripens early, because of the thin skin. Merlot wine goes well with cheeses, salads, chocolates, Italian-style red sauced pasta, tomato-based dishes, and dinners of beef, or lamb. The wine is served at room temperature, cooling tends to adversely affect the flavor. Merlot wine is bottled in high-shouldered bottles for appearance.

Merlot wine stores best between 55 and 65 degrees F. Store the wine in a dark area, on its side to keep the cork wet. This prevents any air from entering and oxidizing the wine. Store where it is free of vibration and drastic changes of temperature.
Allow a day to warm to room temperature before serving.

European Merlots tend to be earthier and complex, while American Merlot tends on the fruity, and simple side.

All wines need to be stored free of light, and dampness. Do not store wine along side any food capable of fermenting. If the food rots, the wine can produce mold also. Wines store best between 40 degrees F and 55 degrees F. Humidity is best between 60 and 70 anything over 80 can ruin a wine.

Zinfandel

Deep colored robust, with herbal overtones.
Taste has zesty flavors of black berry, raspberry,
anise, and is much dependent on the ripeness
of the grape.
Alcohol content can exceed 15%

Served with of tomato-sauce dishes,
grilled meats, and barbecued meats.

Syrah

Rich full bodied wine, with concentrated flavors.
Have aromas and flavors of wild blackberry, plum, with peppery flavors.
There is hints of licorice, bitter chocolate, and mocha.
Served with steak, stews, beef, and wild game.
Best served no warmer than 65 degrees F.

Cabernet Sauvignon

Full-bodied, with tastes of rich currant, and green bell pepper flavors.
Hints of mint, black cherries, plum and black currant being the dominate.
High alcohol levels.
Served with red meats, but not with spicy foods.

Pinot Noir

Light bodied, with a velvety texture, flavors of sweet red berries, plums,
cherries, strawberry, and tomatoes. Hints of tea-leaf and damp earth.
There is an aroma of blackberry and ripe grapes. It has a spiciness, somewhat
like cinnamon, sassafras, or mint.
Lighter than Chardonnay wines, but high in alcohol content.
Served with chicken and pork.

White Wines

Gewurztraminer

Full bodied, crisp, and spicy, with strong aromas of flowery bouquet.
Fruity flavored, with aroma of rose, peach, and all spice.
Hints of mango, and spices like nutmeg, and cloves.
Served with spicy curry dishes, sauerkraut, pork, Chinese, Mexican,
and Asian dishes.
Serve at 50F (10C).

Riesling

Crisp, refreshing, slightly sweet with an steely acidity balance.
Produced with variations between dry to sweet, and light to full bodied.
Has aromatics of apple, peach, and pear.
Hints of honey, floral, and spice.
Served with fish, chicken, and pork.
Served best at 47 degrees F, slightly warmer than the fridge.
Chardonnay

Crisp dry wine, with flavors of citrus, lemon, and grapefruit,
with hints of oak, butter, melon and vanilla.
Served with fish and chicken
Best served at 48 degrees F.

Sauvignon Blanc

Lighter than Chardonnay Sauvignon Blanc.
Flavored with herbal varieties, with hints of
bell peppers and freshly mowed grass.
Flavors are melon, mango, black current,
sour green fruits, apple, pear, and gooseberry.
Served with sea foods, poultry, and salads.
Served best between 50 and 55 degrees F.

Balance of a Wine

Acidity
Acidity is part of the tartness that is critical for flavor.

Extract
Fruit concentration that gives it the wine a fruity character.

Alcohol
Adds weight to the wine, the correct percentage makes a good wine.

Tannin
Tannin causes the dry sensation of a wine.

Sugar
Residual sugar left over from the fermentation, the drier the wine, the less sugar.

New Discoveries

New strains of yeast are being developed that produce fewer amines,
chemicals in red wine and Chardonnay that produce off flavors that
can trigger headaches, hypertension, and migraines. Look forward to
better wines. These ML01 wines are already on the store shelf.

Tip
Check the label to make sure you are getting the wine from the country
stated on the bottle, many different wines are bought by some producers,
mixed, bottled, and sold with their label on the bottle.

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Guide to different kinds of wine.