A
ndre Tchelistcheff, famed Napa winemaker, had it right.
Wine is a simple thing meant to bring pleasure to the drinker. After all is said and done – after all the discussions of which varietal is best and when, and who makes a better this or that – good wine is the wine YOU like.
Here’s the dirty little secret wine snobs don’t want you to know: any wine that you like is good wine. When it comes right down to it, what you think tastes good is just as valid as what they think is good.
That’s because no two people have the same palate. The most highly respected wine critic in the world cannot tell you which wine you will enjoy. Wines from famous vintners, famous properties, and famous wineries are no guarantee that you’ll like the actual wine.
Go figure. But here’s the truth: when it comes to what you like, you alone are the judge. Where a particular bottle falls on the price scale doesn’t matter either. If it costs $100, and you don’t like it, it’s a bad bottle of wine. If it costs $4.99 and you love it, it’s a great bottle of wine.
The Great Taste Adventure
So the first rule is: drink what you like. But how do you discover wines that you like? By trying different wines to see what you enjoy – red/white, sweet/dry, sparkling/still, different varietals, different blends, different wineries. Sample often. You’ll find your tastes will change over time, and well may depend on the mood you’re in, the company you’re with, the food (if any) you’re eating with the wine, or what you’ll be doing while you drink your wine.
Although the general advice is to try as many different wines as you can, here is a general guideline for educating your palate:
Wine and Food
Any wine found on WineSource.com can be enjoyed by itself or with any meal you like. There are no rules when it comes to pairing wine with food. The above are just a few suggestions. Drink what you like when you like, with what you like, and who you like – or even alone. A glass of wine and a good book, music, or a movie is one of the world’s best ways to unwind after a long and trying day.
In the end, we think you’ll agree with Ernest Hemmingway: “All I want out of wines is to enjoy them.”
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Start Right with White
If you’re new to wine you might want to start with a white wine, and a sweet one at that. New wine drinkers often have a decidedly sweet tooth, raised as we are on soft drinks and the like. So, rather than getting turned off with a huge, tannic Cabernet Sauvignon, it makes sense to start out on the sweet end of the scale. Most wine drinkers tend toward the less sweet (dryer) wines as time goes on.
White wines are, generally speaking, sweeter than most red wines and therefore more appealing to new wine drinkers. A Gewurtztraminer, a Late Harvest Riesling, a Muscat Canelli, a Pinot Grigio, or even a White Zinfandel (technically a blush wine) is a good place to start.
Then move into the Chardonnays, and the crisper, drier Rieslings and Sauvignon Blancs. All whites are served a little colder than their red cousins (approx. 50°F) and are especially nice on a hot summer’s day, or with a light dinner of seafood, chicken or salad.
Think Pink
Summer is also a good time to acquaint yourself with the Rosé wines. The lightest of the reds, they range in color from light pink to deep rose, and can be quite fruity (such as White Zinfandel) with just enough acidity to be bracing and refreshing. They also do well with the lighter dinner fare on a hot summer’s night. And, although they’re made-to-order for summer sipping, a dry rosé is a welcome partner with a wide range of foods anytime throughout the year.
Head Toward Red
Many wine drinkers are perfectly happy to stay with a favorite white or rosé wine. But many wine drinkers sail into the well-charted sea of red wine that’s available. Like white and rosé wines, red wines can range from delightfully delicate (some Pinot Noirs) to the broad-shouldered Cabernet Sauvignon, which is often high in alcohol and equally high in strong tannins.
A nice, mellow, juicy Merlot is a good introduction to the reds. It is noticeably drier in taste and darker in color than the Rosés, but still loaded with luscious fruit and not overly tannic. It’s great with grilled pork or duck, a pork roast or lamb shank. Or try a Pinot Noir in either the fresh and vibrant new world style or the more earthy and dark Burgundian style. Each can be fabulous.
When you’re ready for big, bold flavors that can pack a lot of punch, move on to Cabernet Sauvignons, the Zinfandels and Syrah/Shiraz. These are your BBQ and grilled meat wines, at home with steaks, kabobs, and chili con carne. And don’t miss the Italian reds like Sangiovese, especially with your Italian sausages, spaghetti, pizza, and just about anything with an Italian red sauce.
For a Broad Overview
of Wine Flavors and Types
Taste these wines, in this order, from sweet to bone dry:
Sweet Whites
Gewurtztraminer, Late Harvest Riesling, Muscat Canelli, Pinot Grigio
Dry Whites
Dry White Riesling, Dry Pinot Grigio, Chardonnay, Sauvignon Blanc, Chenin Blanc
Rosé/Blush
Any red wine can be made into a rosé, such as rosé of Pinot Noir or rosé of Merlot (sometimes called “white” Merlot). The ever-popular White Zinfandel (a blush wine made of red Zinfandel grapes) fits in this category. Rosé can be sweet or bone-dry. Dry Rosé will be marked “dry”.
Red
(From mellow to highly tannic) Gamay Noir, Merlot, Pinot Noir, Shiraz/Syrah, Carignane, Chianti/Sangiovese, Zinfandel, Cabernet
Sauvignon
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Food & Wine Pairings
Here are general guidlines on which wines taste great with specific foods
| Wine Type |
Delicious With
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| Cabernet Sauvignon |
New York Strip Steak, Porterhouse Steak, Prime Rib
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| Merlot |
Roast Veal, Pork, Lamb Chops
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| Pinot Noir |
Roast or Grilled Pork, Ham, Lamb Stew, Cassoulet, Salmon
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| Shiraz |
Fajitas, Pasta Carbonara, Grilled Tuna, Middle Eastern Cuisine, Sausage Pizza
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| Chardonnay |
Salmon, Pasta Alfredo, Polenta, Roast Chicken, Indian & Mexican Foods
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| Sauvignon Blanc |
Puttanesca, Veggie Pizza, Trout
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| Fumé Blanc |
Firm White Fish, Shrimp Cocktail
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| Chenin Blanc |
Cajun & Creole Dishes
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Johannisberg Riesling
Gewürztraminer
White Zinfandel
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Corned Beef, Omelet Herbed or w/Smoked Ham, Spicy Asian or Thai Foods
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| Champagne |
Fried Shimp/Clams/Oysters, Szechuan Beef, Sushi and Sashimi, Wedding Cake! |
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