Understanding the Different Types of Wines

Do you feel overwhelmed by the wine selection at the grocery store or restaurant menu? You're not alone! The world of wine boasts many options, each with unique flavor profiles and characteristics. 

We'll break down some of the most popular types of wines to help you understand their distinct personalities. After reading this blog, you will be more confident the next time you find yourself standing in The World’s Finest Liquor, choosing the perfect bottle of wine to complement your meal or any occasion.  

 

Bordeaux Blend 

The king of red blends, this French wine combines Cabernet Sauvignon, Cabernet Franc, Merlot, and sometimes other grapes. Bordeaux wine is adaptable and pairs nicely with various dishes, including red meats like beef, lamb, and game, along with poultry such as duck and roasted chicken. It's also a good match for savory meals with mushrooms, herbs, and spices. 

Sangiovese  

Sangiovese has a lively acidity, tangy sour cherry notes, and hints of Mediterranean herbs like oregano and thyme. This grape variety produces wines with earthy and rustic characteristics. Sangiovese wines typically range from medium to full-bodied, featuring firm yet approachable tannins.

Pairing Sangiovese with Italian cuisine is a natural choice, as it complements a wide array of dishes like pizza, pasta with tomato-based sauces, and anything seasoned with rustic herbs. 

Tempranillo

Tempranillo typically exhibits dominant flavors such as cherry, dried fig, cedar, and tobacco. This wine develops juicier fruit notes and a hint of warmth as it ages.

It is renowned for its pairings with Spanish red meats and ham. Tempranillo's flexibility shines through, from roasted vegetables to smoked pork or sausages, seasoned starches, hearty tomato-based pasta, and even select Mexican dishes.

Syrah

Syrah grapes often shine on their own, producing single-varietal wines. Known for being easy to drink, it boasts deep, meaty flavors of dark fruit and a full body.

Grilled meats such as steak, lamb, or pork benefit from the wine's fruit and spice notes, harmonizing with the smoky flavors. Slow-cooked braised dishes like beef short ribs or osso buco are complemented by Syrah's tannins and acidity.

Primitivo or Zinfandel

Primitivo is characterized by its robust nature, typically presenting as full-bodied with elevated alcohol content alongside moderate levels of tannins and acidity. Its pronounced flavors often evoke ripe dark berries such as blueberry and blackberry, accompanied by licorice and black pepper notes.

It pairs wonderfully with grilled meats, particularly when paired with sweet and savory barbecue sauces. Additionally, Primitivo complements dishes featuring tomato sauce, such as pizza, eggplant Parmesan, and pasta with Bolognese sauce. 

Beaujolais 
Forget the heavy reds! Beaujolais is a fun and fruity red. Low in tannins, it's the definition of "glou-glou" (French for "glug-glug") – a wine that goes down easily. 

Due to its high acidity, Beaujolais is adaptable in food pairings. Like other light-bodied reds, it complements roasted white meats such as chicken, turkey, pork, and light salads. The earthy notes of cru Beaujolais harmonize with mushroom dishes, while its acidity cuts through creamy risottos, making it an ideal match. 

 

Pinot Grigio  
Pinot Grigio is a light white wine known for its fruit flavors, such as limes, lemons, peaches, green apples, and honeysuckle. With its refreshing acidity, Pinot Grigio pairs well with various dishes, although it's best avoided with meaty, rich options. 

Instead, consider pairing it with cheese, particularly Brie, feta, ricotta, mozzarella, and Gruyère, as well as grilled or lightly roasted vegetables like asparagus. Fresh seafood, including oysters and shellfish, complements its flavors, as does pasta in a mild cream sauce. 

Sauvignon Blanc

Sauvignon Blanc is characterized by primary fruit flavors such as lime, green apple, passion fruit, and white peach, with variations in flavor intensity depending on grape ripeness. 

Its tartness complements heavier dishes and accentuates subtle flavors, while its pyrazines enhance vegetarian cuisine. Additionally, Sauvignon Blanc harmonizes with light, delicate flavors, making it an excellent match for white meats, spring vegetables, and fresh tomatoes.

Riesling

Riesling has an elevated acidity and prominent fruit flavors. Commonly noted flavors encompass green apple, peach, citrus, and secondary hints of petrol, honey, and mineral undertones. 

The unique mineral character of Riesling offers an additional layer to food pairings, prompting consideration of dishes with earthy or savory elements that complement the wine's mineral essence. Its high acidity cleanses the palate and harmonizes with rich, fatty, or spicy dishes, cutting through their heaviness and revitalizing the taste buds.

Chardonnay

Chardonnay is renowned for its full-bodied white wines, often aged in oak but crafted into stunning unoaked varieties. With full flavors and vibrant acidity, Chardonnay proves versatile on the dining table, guaranteed to leave a lasting impression. However, pairing Chardonnay can be challenging due to varying levels of "oakiness," as unoaked and oaked versions present notably distinct profiles. 

When selecting pairings, opt for foods with rich, buttery flavors while avoiding spiciness and acidity, such as tomatoes, which can clash with the wine's acidity, rendering it sour. Instead, focus on pairing Chardonnay with creamy, light, and subtly seasoned dishes to complement its character effectively.

Final Thoughts

Exploring wine isn't just about finding the perfect pairing for your meal or celebration; it's about discovering the stories behind each bottle, the traditions of winemaking that span centuries, and the diversity of cultures and landscapes that influence the flavors in your glass.

So next time you peruse a wine list or stroll down the aisles of a wine shop, remember that each bottle holds a world of flavors and experiences, just waiting to be uncorked.