A good wine isn’t just a refreshing beverage you enjoy; it’s also a wine you like enough to share, since the point of a good wine is to provide enjoyment to those who drink it as well. Then, too, how good a wine really is usually depends upon how well it scores according to an established set of (usually) agreed upon criteria of performance based on experience, educated, skilled experts. But just how is this determined? And what are these criteria?
Good wines with food: There are many different styles of wine to suit any number of types of cuisines, from dessert wines to strong reds to fruity whites. Each of these cuisines provides a range of flavors and aromas that will translate beautifully into a complementary meal. The best wines for pairing with food depend on the specific flavors and textures of the food. Take a moment to learn about the wines that are best for pairing with particular cuisines to see which ones seem to go best with the foods you love most.
Red wines are best when paired with bold red meats, such as beef or steak. Some people enjoy a sweeter red wines, and these can come in a variety of colors, including light to dark reds and gold to darker reds. While some people enjoy tannins in their red wines, others don’t. Tannins add complexity and depth to the flavor and are best explored when paired with lighter foods, such as white meats.
Good wines for eating: In general, the best wines for eating are light-bodied, low-alcohol beverages that offer flavors and aromas that are good for flavoring food without being overwhelming. Some of the better red wines for this purpose are Beaujolais and Pinot Noir. They offer flavors that draw flavors from the ingredients they’re paired with and paired with intense aromas from saffron, garlic, onions, mustard, and black pepper.
Good wine for dessert: Light dessert wines, like Muscat, can be enjoyed all year round. Many people prefer a dessert wine, such as a Riesling, rather than a more heavy meal wine like a Cabernet. However, if you do decide to pair a dessert wine with a heavier meal, look for a buttery, bready white like Muscat, or even a light-bodied red like a Zinfandel grapes.
Good wines for drinking with meals: Most American and European wines are suitable for eating with meals, provided they aren’t too strong. A good pair for most meals is a medium-bodied dry red or a light dessert wine. Merlot, Pinot Noir, and Shiraz are all good options. You should also know that there are many varietals that go well with meals. Examples include; a full-bodied red like a Cabernet Sauvignon or a full-bodied white like an Umbria Cabernet Sauvignon. Some wines that fit this description include; Syrah, pinot noir, Merlot, and even Cabernet Sauvignon.
Good wines for cooking: The final category of wine mentioned in this article would be good for cooking. This would include barbeque wines, including both red and white varieties. Some examples would include; Syrah, Merlot, and even a very popular white, Chardonnay. Barbeque wines are made to be consumed outside on the patio or grill. They should be dry, so they don’t get smoky or burnt, and they can be a little tannic; not enough to release the flavors in the food, but just right to leave a lightly tart, earthy taste.
Hopefully, this short article has given you some useful insights into the different types of varietals available. French wines have a reputation for being high quality and having a long history in the United States. Many new vintners are choosing to market themselves under this label, and the result is wines that are of similar quality and aging to their French counterparts. Enjoy!