2008 Woodie Awards
Wine varietals & pairings
Jennifer Turner, Collegian Correspondent
Issue date: 11/21/08 Section: Arts & Living
"Penicillin cures, but wine makes people happy." - Alexander Fleming (1881-1955), the Scottish bacteriologist credited for discovering penicillin in 1928.
This week, I'll be introducing you to several different grape varietals, and the general rules of food pairing. This is just the tip of the iceberg, as far as wine choices go, but it's best to start with the most well-known varieties and learn from there.
When it comes to breaking wine down into categories, you have the two most common divisions - whites and reds. This can further be broken down into sparkling wines or champagnes, rosés or blushes, and dessert wines, such as port. However, for today I will just be exploring popular whites and reds.
Whites
Chardonnay - One of the most popular and easy to find in restaurants. Depending on the style, it may be very dry, with little to no residual sugar and very crisp, or smoother and more oaky with a buttery finish. Chardonnay grapes are one of the most adaptable and easiest to grow which explains why this wine is found in almost all wine growing regions.
Pinot Grigio - Italian variety of the Pinot Gris grape. Very light-bodied and crisp, slightly acidic, and can vary from semi-dry to dry. It's refreshing on a hot day.
Riesling - Can range from semi-dry to sweet. This varietal varies greatly depending on whether or not it is an authentic German Riesling or an American Riesling. The German style tends to be a bit sweeter and fruitier, with a hint of apple.
Sauvignon Blanc - Originates in the Bordeaux region of France. It's a delicate and elegant wine that works well with many foods, and is one of the only wines to pair well with sushi. It can vary in taste from earthy to tropical, depending on the growing conditions.
Reds
Merlot - One of the most popular single-variety red wines on the market, and is generally smooth and fruity. Not as heavy and acidic as some other reds.
This week, I'll be introducing you to several different grape varietals, and the general rules of food pairing. This is just the tip of the iceberg, as far as wine choices go, but it's best to start with the most well-known varieties and learn from there.
When it comes to breaking wine down into categories, you have the two most common divisions - whites and reds. This can further be broken down into sparkling wines or champagnes, rosés or blushes, and dessert wines, such as port. However, for today I will just be exploring popular whites and reds.
Whites
Chardonnay - One of the most popular and easy to find in restaurants. Depending on the style, it may be very dry, with little to no residual sugar and very crisp, or smoother and more oaky with a buttery finish. Chardonnay grapes are one of the most adaptable and easiest to grow which explains why this wine is found in almost all wine growing regions.
Pinot Grigio - Italian variety of the Pinot Gris grape. Very light-bodied and crisp, slightly acidic, and can vary from semi-dry to dry. It's refreshing on a hot day.
Riesling - Can range from semi-dry to sweet. This varietal varies greatly depending on whether or not it is an authentic German Riesling or an American Riesling. The German style tends to be a bit sweeter and fruitier, with a hint of apple.
Sauvignon Blanc - Originates in the Bordeaux region of France. It's a delicate and elegant wine that works well with many foods, and is one of the only wines to pair well with sushi. It can vary in taste from earthy to tropical, depending on the growing conditions.
Reds
Merlot - One of the most popular single-variety red wines on the market, and is generally smooth and fruity. Not as heavy and acidic as some other reds.
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