Wine Profiles

A good wine is the result of many complex factors: variety, region and process chief among them. Choosing the right wine for the occasion becomes less and less difficult as you become familiar with a wine's character. Some of the more popular varietals are discussed here.

Merlot
The most widely planted grape in Bordeaux, merlot, a red grape, is also grown in most of the same places as cabernet sauvignon. And in fact, the two are often blended. Because merlot in general has somewhat less tannin than cabernet sauvignon, it often feels softer on the palate. Its flavors often run to mocha and boysenberry.

Cabernet
Often called the "king" of red grapes, cabernet sauvignon is, along with merlot, the famous grape of Bordeaux, and is also grown in other renowned wine regions throughout the world including California, Washington state, Italy, Australia, and Chile. Cabernet sauvignon possesses what can be an impressive structure along with deep, rich cassis flavors.

Zinfandel
The much loved red grape of California, zinfandel is grown almost no place else in the world. In fact, its history is still a mystery, though scientists think that the grape may be related to a Croatian grape. Zinfandel has a mouth filling, thick berryness that is sometimes described as being jammy or chewy. White zinfandel (not a separate grape variety) is made when zinfandel grapes are fermented without their dark purple skins.

Pinot Grigio
Like pinot blanc, one of the white grapes of the pinot family, and like riesling and gewurztraminer, pinot grigio loves cold climates. The most renowned pinot grigios come from the northernmost regions of Italy, especially those regions that border the Alps, as well as Alsace, where it is known as pinot gris' or, confusingly, as "tokay". In the U.S., Oregon is emerging as the top state for delicious lively pinot gris' with light almond, lemon and vanilla flavors.

Chardonnay
One of the most popular white grape varieties in America and throughout the New World, as well as the white grape of the Burgundy region of France. Very easy to enjoy thanks to its full, round body and buttery, appley flavors laced with toastiness (the latter comes from the oak barrels used in the making of most chardonnays).

Champagne
The name Champagne refers to a specific wine producing method in the Champagne region of France. Elsewhere, it is referred to as sparkling wine due to the bubbles produced during the unique double fermentation process (giving it its unique body and fizz). Sparkling wine is not a varietal itself but most often a combination of the varietals Chardonnay, Pinot noir and Pinot meunier.

Wine Guide - Red

A good wine is the result of many complex factors: variety, region and process chief among them. Choosing the right wine for the occasion becomes less and less difficult as you become familiar with a wine's character. Some of the more popular varietals are discussed here.

Red grape varieties

Brunello
Grown only in Tuscany, Italy, at present; a selection of Sangiovese, grown for one of the best and most expensive Italian red wines, Brunello di Montalcino.

Cabernet franc
Grown in the Bordeaux district in France, the middle Loire Valley in France, in Italy and recently, in California; related to Cabernet Sauvignon and similar. Also call "Breton" in France. Generally blended with Cabernet Sauvignon or Merlot in Bordeaux.

Cabernet sauvignon
Grown in the Bordeaux district in France, Provence, Chile, Australia, California and South Africa; practically everywhere; a very fine red-wine grape, responsible for the great Bordeaux reds, particularly Médocs. Usually gives the best red wine of California, with great body and long life.

Gamay beaujolais
Grown only in California; originally thought to be the "true" Gamay of the Beaujolais district. Now identified as a strain of Pinot Noir. Will be gradually phased out in the future; its wines, however, are generally quite fruity and good.

Grenache
Grown in the southern Rhône district of France; in Spain, and in California. Grown for Tavel and Lirac, among the best rose wines of France; generally has insufficient color for red wines, and is blended with other grapes, as in Châteauneuf-du-Pape. Gives excellent rosé wines in California.

Malbec
Grown in the Bordeaux district in France; in Argentina; tiny quantities in California. Fine quality red wine grape; used for wines of Cahors, blended with Cabernet in Bordeaux. Give, rich, full red wines. Should be more widely planted.

Merlot
Grown in the Bordeaux district; in northern Italy and Switzerland, increasingly popular in California; also in South America. Excellent red wine grape; generally not used on its own but blended with other grapes in Bordeaux. Softens Cabernet Sauvignon, and found to improve many California Cabernets.

Nebbiolo
Grown in Piemonte and Lombardy, Italy; small acreage in California. Grown for all the great northern Italian reds - Barolo, Barbaresco, Ghemme, Gattinara, and Valtellina. Very fine wines - rich, slow to mature.

Petite sirah
Grown in California and also in parts of France; originally thought to be a strain of Syrah; actually a different grape, known as Duriff. Gives excellent, very rich red wines, increasingly popular as a varietal.

Pinot noir
Grown in the French Champagne district; in Burgundy, Switzerland, Germany, eastern Europe, South America, and California. Excellent red wine grape, but not always easy to grow. Vinified as a "blanc de noirs", away from the skins, to make Champagne. Traditionally, California Pinot Noirs have tended to be too light in color, but there has been tremendous improvement recently.

Sangiovese
Grown in Tuscany and in Emilia-Romagna, Italy; important grape used for Chianti, but blended with as many as four other grapes for this purpose. Elsewhere, usually sold as a varietal. Now very promising in California.

Syrah
Grown in the Rhône district of France. Produce the great Rhône reds - Côte Rotie, Hermitage, and Châteauneuf-du-Pape. Recently introduced in California; not to be confused with Petite Sirah. Gives very rich, robust red wines.

Zinfandel
Grown chiefly in California; at least, under this name. America's truly unique red grape; of uncertain origin, probably imported from Italy. Gives excellent red wine with a characteristic spicy flavor, in a multitude of different styles and strengths. Best are from the North Coast Countries.

Wine Guide - White

A good wine is the result of many complex factors: variety, region and process chief among them. Choosing the right wine for the occasion becomes less and less difficult as you become familiar with a wine's character. Some of the more popular varietals are discussed here.

White grape varieties

Chardonnay
Grown in the Burgundy and districts of France; in California, eastern Europe and in South America. makes the best dry white wines of California; gives the Blancs de Blancs of Champagne. yields fine, luscious wines; dry, and with great scent and class.

Chenin blanc
Grown in the Loire Valley, France; in California and in South America. Fine white wine grape; grown for Vouvray, Coteaux du Layon and Savennières in the Loire. Gives soft, scented wines, generally with a slight sweetness, best when not too dry.

Gewürztraminer
Grown in Alsace, France; in Germany, Austria, northern Italy, and in California. A superior selection of Traminer; gives full-bodied wines with a characteristic "spicy" flavor. Has reddish berries that give white juice, very full in flavor.

Johannisberg riesling
Grown in central Europe, Australia, and California; outstanding grape, grown for the great wines of the Rhine and Mosel regions in Germany. Gives excellent results in California, best when not too dry Also called White Riesling.

Muscat
Grown in the Mediterranean region; also in northern Italy, in France, and California; excellent sweet grape; grown for Asti Spumante, the famous Italian sparkling wine. Known as Moscato, produces outstanding sweet dessert wines in Italy and in California.

Pinot blanc
Grown in the Champagne and Burgundy districts of France; in Alsace, Germany, Italy and California; very similar to Chardonnay, giving wines of the same character and class, but being phased out generally in favor of Chardonnay.

Pinot gris'
Grown in Alsace, France; Germany, Switzerland, and northern Italy; a cousin of the red Pinot Noir. Called Pinot Grigio in Italy, Rulander in Germany, and Malvoisie in Switzerland. Gives fine, full-bodied white wines, with a fine bouquet.

Sauvignon blanc
Grown in the upper Loire Valley, France; in Bordeaux, Chile, Australia, and California; very fine grape, grown for Sancerre and Pouilly-Fume in the Loire, and Graves blanc and Sauternes in Bordeaux. Gives equally good dry or sweet wines, sometimes call Fumé Blanc to identify a deliberately dry style, from 100% varietal.

Sémillon
Grown in the Bordeaux district of France, in South America, Australia, and California; the second important grape in white Graves and Sauternes from Bordeaux; excellent for sweet wines, best when not totally dry. often blended with Sauvignon Blanc.

Trebbiano
Grown in Italy and France; some acreage in California; known as Ugni Blanc in France, grown for brandy production; a chief grape used for Soave, Orvieto, Frascati, and other Italian whites. Also known as "Saint-Émilion."

Wine Pairings

A good wine is the result of many complex factors: variety, region and process chief among them. Choosing the right wine for the occasion becomes less and less difficult as you become familiar with a wine's character. Some of the more popular varietals are discussed here.

Blush & red

white zinfandel: light, fruity, blush
beaujolais: fruity, light-bodied
chianti: very dry
pinot noir: soft, fruity, berry-like finish
merlot: full bodied, fruity, easy-to-drink
zinfandel: rich, dry, medium-bodied
cabernet sauvignon: dry, medium-to-full-bodied

White

pouilly-fume': gun-flint and mineral flavors, light body
chablis: very dry, light-bodied
sauvignon blanc: dry, light-to-medium-bodies
riesling: slightly sweet or dry, light-bodied, refreshing
chenin blanc: sweet, fruity, semi-dry
Gewürztraminer: soft yet spicy, semi-dry, light-to-medium-bodies
pinot gris'/grigio: crisp, dry, medium-to-full-bodied
pouilly-fuisse': dry, lively, medium-to-full-bodies

Champagne

blanc de blancs: ideal aperitif, light, delicate
extra dry: medium-dry
brut: dry
rosé: full-bodied, dry, great with dinner
sec: slightly sweet
doux: sweet

Cheese Guide

Some wines and cheeses just seem to go together. Try some of these suggestions.