The best varieties of red wine

Red wine, possessing primary spicy aromas, is made from red (black) grape varieties using a special technology that allows anthocyanins to pass from fruit skins to wort, which is why the drink has such a rich color. The main source of juice is the pulp of the grapes. It contains tartaric, citric and malic acids, minerals, pectin, and various nitrogenous compounds. From the peel, tannins and polyphenols come to alcohol, and tannins from the grains. If we consider varieties of red wine, then it should be noted that there are about four and a half thousand of them all over the world, depending on the wine region. The most famous of them we will consider today.

Characteristics of red wines

Almost all noble red wines are rich in tannins, so they are full and mature in character. After aging, the alcohol takes on tones that are often accompanied by floral aromas (for example, violets) or vanilla aromas. Let's take a closer look at some of them.

Cabernet Sauvignon

Cabernet Sauvignon has a deep ruby ​​color. Depending on the aging, the wine can acquire both a mixture of aromas of cherry, plum, cranberry and black currant (three to seven years), and the aroma of oak with an admixture of leather, tobacco and coffee (ten to fifteen years).

What is served

Red wines such as Cabernet Sauvignon are considered strong enough to be served with light meals. Meat dishes made from pork, veal, poultry, as well as light cheeses, pasta, dark chocolate desserts are well suited to such an alcoholic drink.

Merlot

Merlot is a close relative of Cabernet Sauvignon, but its aroma is slightly softer, and the taste is sour and tart, in addition, it has a hint of dried fruit, which is why it is called “feminine”. This variety of red grape wine has hints of vanilla, licorice, as well as black or green pepper and olives.

What is served

Lamb, poultry and veal dishes, as well as vegetable dishes, legumes, semi-hard cheeses, and Italian sausages are well suited to this wine. Fish does not go well with this drink, so they are not combined.

Pinot noir

Pinot Noir has a brick color, exquisite aroma with hints of smoke and wood, elegant pungent taste with hints of rose hips, spices and coffee. It must be said that this variety of red wine is unpredictable and capricious, therefore it requires some experience from the taster.

What is served

Pinot Noir is usually served with white meat with sauce, lamb or poultry dishes, and salmon.

Syrah

Syrah (Shiraz) has a strong, full-bodied taste with a pronounced aroma of walnut and cherry.It should be noted that Shiraz in each country differs in character and style. For example, in France, this wine has a hint of pepper and smoke, and in California - fruit and cork.

What is served

Red wines such as Syrah are mainly served with game, meat and fatty cheeses, as this wine is able to highlight the flavor of these dishes as much as possible. Spicy dishes, oranges, dark chocolate, as well as desserts with mint and fatty fish do not go well with this drink, since they do not allow the wine aroma and taste to fully unfold.

Everything flows, everything changes, but not the boundless love of gourmets for good white and red dry wines. In many countries (in particular in Italy, France, Georgia), wine is a national drink that is consumed by the population, excuse me, like a compote.
Our compatriots, who are not accustomed to the daily drinking of merlot at dinner, want to know: what dry wine is good, and in fact, what do these Frenchmen drink - red or white dry wine?

Why is the best wine dry?

If we like it to be sweeter and stronger, then in Europe, preference is given to dry wine. High-quality dry wine belongs to products, the price segment of which is always above average.

Today we will talk only about those wines that were prepared by not partial, but complete fermentation of grape must. (The residual sugar content in a good dry wine is not more than 0.3%). It is dry wines that make up the main assortment of collection, vintage and ordinary drinks. Only dry wine can rightfully be called a natural drink, clean and healthy.

The term "dry wines" cannot be taken literally, since a wine drink is a liquid. The concept of "dry" in this sense is the opposite of the concept of "sweet", since the sugar contained in grape juice turns into alcohol during the fermentation process of dry wines.

Dry wines, which are obtained by fermentation of grapes such as Merlot, Lambrusco, Cabernet, Negrette, Aglianico, Sauvignon, etc. are classified as dry red or table wines.

Dry white wines are made from grapes that have been previously peeled. Winemakers most often use varieties such as Muscat, Chardonnay, Vernacha, Riesling, Greco, Tokay and others.

Good dry white wine

In most cases, white wines are consumed "young", since the most valuable thing in them is the refined aroma and taste of fresh grapes. At the same time, if light wine is stored in barrels longer than the permissible norm, it quickly begins to darken and lose its refreshing fruity taste. Plus, it gets bland and dry.

In a completely different way, white wine "matures" in bottles - the aging period increases, and the taste improves.

What does the color of dry white wine indicate?

• pallor indicates light taste;
• transparency and shine - characterize high acidity;
• a matte shade indicates the softness of the drink;
• a straw-golden hue indicates the maturity of the wine;
• a white-greenish tint, as a rule, is inherent in young drinks;
• amber color indicates maturity;
• a grayish or brown disc rim indicates wine spoilage.

The best brands of dry wines - attention to the cork

Surprisingly, the most expensive item in a bottle of wine is the cork. The longer the wine is supposed to be stored and the better it is, the longer and more expensive its cork will be. So the length of the cork is a reliable guideline when it comes to choosing a wine.

Natural corks not only reliably protect the wine from penetration of harmful oxygen, but also carry very important information.

The cork of a good dry white wine will always show:

• harvest year;
• the vineyard where the wine was produced;
• the name of the company that carried out the bottling;
• the city in which the farm is located;
• manufacturer code or brand.

The benefits and harms of dry white wine

A glass of good white wine for dinner is very good for the human body. The drink helps to digest food, fights fatigue and even colds.But at the same time, the abuse of grape wine completely devalues ​​its nutritional value. The first signs of wine alcoholism are manifested in the desire to drink 200-400 ml not only for dinner, but also at lunch. It is noteworthy that many people are truly convinced that wine is healthy in any quantity and does not pose any potential danger. Of course it is not. Any alcohol in large quantities definitely affects the appearance of a person and his health in general.

According to medical research, 100 g of dry white wine drunk at dinner does not have a toxic effect on the body, but at the same time it is saturated with biologically important elements.

Snack for white dry wine

The main purpose of dry white wines is to subtly emphasize the exquisite taste of some dishes. That is why white wine is most often used as an aperitif to whet the appetite. Below are examples of what is served with dry wine.

Gastronomic combination of dry white wine with food:

• seafood: lobsters, lobsters, shrimps, oysters, mussels, crayfish, red and black caviar + Portuguese "Primus";
• lean fish + Chilean "Amplus" Chardonnay;
• cold meats (poultry, veal, game) + Italian "Turmhof";
• pates + French "Clos Floriden";
• cheese "ricotta", "mozzarella", "feta", "mascarpone", "cantal", "parmesan", "emmental" and many others. + Australian "Oxford Landing";
• grilled vegetables + German "Shartshof";
• bread + South African "Savannah";
• fruit + Georgian "Tsinandali".

Foods incompatible with dry white wine: citrus fruits, tobacco, chocolate, nuts and highly spicy culinary products and dishes with a taste of vinegar.

The best red dry wines

4500 - about the same number of dry red wines in the world. Impressive. Most of them are certainly not worth spending your money and time on. But not recognizing the taste of dry red Cabernet Sauvignon, Shiraz or Pinot Noir - think, will regret torment you on the slope of the last days of your life?

What should be the color of a good dry red wine?

Let's start with what color of wine should alert you.

The turbidity of the drink is the first sign that the wine has either deteriorated, or is experiencing a premature death (and this also happens!), Or the manufacturer used bad grapes, not disdaining even rotten berries.

• deep, bright color of the wine indicates a good quality of the harvest;
• purple, pomegranate, dark ruby, violet or cherry hues speaks of the youthfulness of dry wine;
• lighter drinks, for example, orange ones with a crown of ocher hue, are mature and harmonious (but if a yellowish crown appears in a short-lived wine, this is the first sign that the wine has withered).

Wine bottle shapes

The benefits and harms of dry red wine

Drinking dry red wine in large quantities is as harmful as taking pure poison from time to time. Moderation is important in drinking good wine, and then fermented grape juice will really have an extremely healing effect. Namely:

• saturate the body with important macro- and microelements;
• have a beneficial effect on the work of the cardiovascular system;
• have a stimulating effect on the gastrointestinal tract;
• reduce antitumor activity;
• prevent premature aging;
• stimulate the work of the endocrine glands;
• tone up during the day and improve sleep at night.

What do they drink red dry wine with?

The more piquant and spicy the dish is, the better it will go with dry wine. But at the same time, the choice of food for wine should be determined by the following principle: the more complex the taste of the dish, the lighter the wine should be, the simpler the snack, the richer the drink itself should be.

Gastronomic combination of dry red wine with food:

• cheese and dishes with it (for example, pasta and lasagna) + Tuscan "Brunello di Montalcino";
• baked game + Georgian "Kindzmarauli"
• ripe fruits: pears, plums, peaches, apples, mango + Italian "Amarone";
• fried red meat: lamb, pork, beef + Argentinean "Kaiken Terroir Series";
• mushrooms + French "Le Cornu"
• unsweetened desserts + burgundy "Beaujolais Nouveau"

Fermented and pickled vegetables, vanilla, mint, cinnamon are not compatible with dry red wine.

The best red and white dry wines

French dry red wines

• Chateau de Chamirey, Mercurey Rouge of Pinot Noir grapes
• Moet & Chandon Nectar Imperial from Chardonnay, Pinot Noir and Pinot Meunier
• Le "G" de Chateau Guiraud from Sauvignon Blanc and Semiln grapes

Italian dry red wines

• Poggio all'Oro Brunello di Montalcino Riserva from Brunello grapes
• "Turmhof" Chardonnay from Chardonnay grapes
• Masi, "Costasera" Amarone Classico from Corvina, Molinara and Rondinella grapes

Portuguese dry red wines

• Quinta do Crasto, "Crasto" from grapes Tinta Barroca, Tinta Roriz and Turig Frances
• Enoforum, "Alente Reserva" from the grapes of Alicante, Trincadeira and Aragones
• Pegoes, Adega de Pegoes from Chardonnay, Antau Vazh and Arinto grapes

Russian dry red wines

• Usadba Divnomorskoe "Chardonnay from Chardonnay grapes;
• Winery Vedernikov, "Sibirkoviy" Oak Aged from Sibirkovy grapes
• Abrau-Durso Gold, Brut from Pinot Noir, Riesling and Chardonnay

Dry red wines of Germany

• Burg Ravensburg, Spatburgunder from Pinot Noir grapes
• A.Christmann, Konigsbach Riesling trocken from Riesling grapes
• Keller, "Cuvee -f-" from Pinot Noir and Dornfelder grapes

Georgian dry red wines

• Teliani Valley, Saperavi from Saperavi grapes
• Teliani Valley, "Mukuzani" from Saperavi grapes
• Kindzmarauli Marani from Kisi grapes (semi-sweet red vintage wine)

American dry white and red wines (USA)

• Duckhorn Decoy Red Wine from Merlot and Cabernet Sauvignon
• Geyser Peak, Sauvignon Blanc from Sauvignon Blanc grapes
• Cline, "Ancient Vines" Carignane from Carignano grapes

Spanish dry red wines

• Adega Eidos, "Veigas de Padrinan" from Albariño grapes
• Muga, Blanco, Fermentado en Barrica from Viura grapes
• Marques de Caceres, Crianza from Tempranillo and Garnacha grapes

Australian dry red wines

• Fox Creek Vixen made from Shiraz, Cabernet Franc and Cabernet Sauvignon grapes
• "Shadow's Run" from Shiraz and Cabernet Sauvignon grapes
• Tyrrell's Wines "Semillon Vat 1" from Semillon grapes

Dry white wines of New Zealand

• "Saint Clair", Marlborough Sauvignon Blanc from Sauvignon Blanc grapes
• Oyster Bay, Marlborough Chardonnay from Chardonnay grapes
• Villa Maria, "Private Bin" from Chardonnay grapes

The best varieties of red wine have a rich aroma - this is one of the main differences between these drinks and white wines. Astringency is due to the high content of tannins. They are prepared using a special technology that allows the colored vegetable glycosides to pass directly into the grape must (this process is called maceration).

All varieties of red wine are produced in all wine regions of the world from black-blue and red grapes. Depending on aging, tannin content, region of production and many other factors, the color of these drinks can vary from a deep pink to brown. In total, there are about 4500 varieties of red wine.

Features of dry and sweet wines from red grape varieties

Light fruity red wines.

Light wines with a strong aroma of fruits and berries are distinguished by a low tannin content, which is compensated by a pleasant sourness. They quench thirst well and have a stable aftertaste. The main grape varieties: Cabernet Franc, Gamay, Pinot Noir, Truso.

Shades of taste of red grape wine:

• Sangiovese, Pinot Noir, Nebbiolo, Merlot, Cabernet Franc: red fruits (strawberries, cranberries, cherries, raspberries, red currants, strawberries)
• Cabernet Sauvignon, Syrah, Malbec, Nero d'Avola: dark fruits (blackberries, plums, black currants, blueberries, cherries)

Soft red wines with a medium body and fruity flavor.

These wines differ from the previous category in their higher gravity and higher tannin content. Fruit flavors are not so pronounced in them. The peculiarity of this type of red wine is that it is dominated by aromas of red fruits and spices. The main grape varieties are Cabernet Franc, Carignan, Grenache, Pinot Noir, Shiraz, Sangiovese, Merlot.

Fragrant red wines with a complex bouquet.

This category includes wines with a high tannin content and a delicate, refined taste. They are usually very expensive and require long aging.At a young age, these wines can appear overly harsh due to their high levels of tannins. Only with time they become softer and acquire a noble velvety. Usually these drinks are aged in new oak barrels, which gives them spicy aromas that perfectly match the taste of dark fruits. The main grape varieties are Cabernet Sauvignon, Mourvèdre, Nebbiolo, Shiraz.

Red wine depending on the climate.

Wine with a high tannin content and rich taste, as a rule, is made from grapes grown in warm climates (California (USA), Argentina, Australia, southern Italy, Greek islands, central and southern Spain, central and southern Portugal, most of South African Republic, southern France). Lighter varieties are usually made in cool regions (northern France, Washington, Oregon and New York (USA), Chile, Hungary, New Zealand, northern Italy, South Africa, Austria, Germany).

Below you can familiarize yourself with the names and characteristics of red wines from the assortment of world producers.

An assortment of sweet and dry red grape wines of the best brands

Amarone.

Amarone is a red Italian wine with a rich taste, made from dried grapes. Its full name is Amarone della Valpolicella. Today it is one of the names controlled by origin. Amarone can only be produced in the province of Verona, which is located in the vast region of Veneto. In its best versions, it is considered one of the greatest wines in Italy.

Fashionable wine.

Amarone gained popularity in the 20th century, when dry red grape wines began to come into fashion, and are in great demand to this day. Over the past decade, no Italian red wine has shown such upward production and sales dynamics as Amarone. Many producers claim that the demand for their wines sometimes even exceeds the supply, which provokes a constant increase in prices for Amarone.

Characteristic:

• Sweetness 3/10
• Acidity 510
• Fortress 1010
• Body 710
• Fruitiness 610
• Tannins 410

Serving temperature - 16 ° С.

Average aging period - from 2 years.

Average cost is $ 20-50.

Glass for red wine.

Production region:

• Province of Verona, Italy

Taste and aroma associations:

• Berries and fruits: plums, cherries, red currants, blackberries, grapes, cherries, cranberries
• Plants: licorice, cedar, licorice, mint
• Dried fruits and nuts: prunes, raisins, figs, bitter almonds
• Spices and herbs: vanilla, cinnamon, anise, thyme, black pepper, green peppercorns
• Barrel: cocoa, tobacco, cloves, nutmeg, brown sugar
• Other: gravel dust, chocolate, candied chestnuts, plum sauce, cherry liqueur, toasted bread, coffee, smoked meats, black currant jam

Subregional labeling for dry red wine Amarone:

• The vineyards are located in the historical production area of ​​Amarone
• The vineyards are located in the geographical area of ​​Valpatena
• Other subregions of the province of Verona

History.

There is a legend that the first Amarone wine appeared due to an oversight. The grapes for the production of sweet Rechoto were left to ferment for too long, and the result was not a dessert wine, as planned, but a dry one. But over time, this style gained recognition and began to be in demand.

Description of the stages of production of dry red Amarone wine:

• The grapes are harvested mainly by hand.
• The bunches are placed in special plastic or wooden boxes in one layer so that the berries get air access.
• The grapes are kept in drying rooms at high temperatures and low humidity for up to 5 months.
• Berries lose 1/3 of their original weight, sugar and tannins begin to concentrate in them.
• The grapes are crushed.
• The resulting juice is poured into large containers for further aging.

Food.

This one of the best dry red wines combines perfectly venison, aged cheeses, chocolate and risotto.In addition, it can be served with game, roast and meat delicacies.

Barbera (Barbera).

Barbera grape variety by the beginning of the XXI century. was in third place among the most common Italian varieties after Sangiovese and Montepulciano. It is grown primarily in the Piedmont region. Here, more than 30% of the planting land area has been allocated for the barber. The variety is used in the production of kulazh, but mainly mono-varietal wines are made from it. Among them, Barbera d'Asti and Barbera d'Alba are especially common.

Exposure features.

Barbera varietal wines at a young age are refreshing, light and fruity. It is customary to drink them like ordinary table wines. After aging in a barrel and several years in a cellar, they acquire a fuller body and velvety structure.

Characteristics of Barbera red wine:

• Sweetness 4/10
• Acidity 10/10
• Fortress 7/10
• Body weight 8/10
• Fruitiness 10/10
• Tannins 3/10

Serving temperature - 16 ° С.

Average aging period - from 2 years.

The average cost is $ 20-50.

Tapered glass for aromatic wines.

Production regions:

• Italy
• USA
• Australia
• Argentina
• Other wine regions

Styles depending on shutter speed.

• Barrels: low acidity wine with additional flavors, especially oak and chocolate
• In steel tanks: wine with aromas of sour cherries, herbs and licorice

Other names.

The Barbera variety is sometimes also called Perricone or Pignatello.

Barbera vineyard in the spring season, Monferrato area, Piedmont, Italy.

The "female soul" of grapes.

It is curious that all the names of grape varieties in Italian are masculine, and only barbera are feminine. It happened so historically. Barber is often described as a grape with a masculine body and a feminine soul.

Characteristics of grapes:

• Loves a warm climate
• Prefers soils rich in limestone and clay
• Ripens late
• Productivity must be limited

Region marking:

• DOCG Barbera d'Asti - wine from vineyards near the town of Asti in the Piedmont region.
• DOC Barbera d'Alba is a wine from vineyards near the town of Alba in the Piedmont region.
• DOC Barbera del Monferrato - wine from vineyards near the town of Casale Monferrato in the Piedmont region.
• DOCG Barbera del Monferrato Superiore is a wine from vineyards near Casale Monferrato, aged at least 12 months, including 4 months in oak barrels.

Food.

Barbera is an everyday wine with a simple bouquet, suitable for simple dishes with spaghetti, dark meat, mushrooms and aromatic cheeses. The high tannin varieties of this wine go well with root vegetables and stews.

Barolo.

Barolo is the most famous and revered wine in the Italian region of Piedmont. It is made from Nebbiolo grapes and has a rich brick hue. Since July 1980, Barolo has been awarded the DOCG quality mark, meaning that the name of the wine is controlled and guaranteed by origin. The quality of the drinks produced from nebbiolo varies significantly from region to region. Therefore, no other zone in Italy produces wine similar to Barolo. Grapes for him are grown only in the vicinity of the city of the same name in the province of Cuneo in the Piedmont region.

Characteristics:

• Sweetness 410
• Acidity 1010
• Fortress 710
• Body 810
• Fruitiness 810
• Tannins 410

Serving temperature - 18-20 ° С.

Average aging period is from 3 years.

The average cost is $ 50-100.

Glass for red wine.

Production region:

• Piedmont, Italy

Taste and aroma associations:

• Fruits and berries: flavors and aromas of cherry, plum, mulberry, strawberry, raspberry, cranberry
• Plants: violet, rose, wild garlic, eucalyptus, mint, licorice, licorice, savory, tea leaves
• Spices and herbs: cinnamon, white pepper, cloves, rosemary, anise
• Dried fruits and nuts: raisins, dried cherries, cola nuts
• Barrel: vanilla, toasted bread, oak, leather, caramel, smoked meats, coffee, chocolate, tobacco
• Other: truffle, pine resin, earth, tar, smoke, minerals, orange peels

Varieties of wine:

• Barolo - aged 38 months, of which 18 months in a barrel. Goes on sale January 1st, 4th year after harvest.
• Barolo Riserva - aged 62 months, of which 18 months in a barrel. Goes on sale January 1st, 6th year after harvest.
• Barolo Chinato is a flavored wine supplemented with infusions of some herbs and spices: rhubarb, cinnamon, vanilla, gentian root, coriander, mint. The choice of spices depends on the winemaker.

Wine styles depending on production:

• The traditional approach is long-term maceration, aging in large Slavonian oak barrels. Wines with pronounced aromas of cherry and leather reveal their bouquet with age.
• Modernist approach - short maceration, aging in small French barrels, fermentation at low temperature. The wines are richer and darker in color, with pronounced aromas of vanilla and coffee, and a lower content of tannins.

Food.

Due to its aromatic sophistication and astringency, Barolo goes well with poultry and meat dishes, with vegetables. The high concentration of tannins makes this wine an excellent pairing for fatty foods. In addition, due to the concentrated aromas of tar and rose, Barolo goes well with truffles. The wine also goes well with aged cheeses.

Dolcetto

Dolcetto is a mild table wine that is usually drunk during lunch or dinner. It is made from the grape of the same name, widely distributed in Piedmont, where it has DOC status in seven districts.

Characteristics of grapes:

• Unpretentious to growing conditions
• Ripens early
• Prefers steep slopes with calcareous loose soils

Distinctive features.

The name "dolcetto" in translation from Italian means "little sweet". The grapes are really sweet in taste, but the wines are dry and low in acidity. They are distinguished by a fairly high alcohol content and an aromatic wine smell. Dolcetto wine ranges from deep ruby ​​to purple.

Characteristics of a dry red wine called Dolcetto:

• Sweetness 2/10
• Acidity 3/10
• Fortress 7/10
• Body weight 5/10
• Fruitiness 8/10
• Tannins 4/10

Serving temperature - 14-16 ° С.

Average aging period is 2 years.

The average cost is $ 10-25.

Glass for red wine.

Production regions:

• Piedmont, Italy

Taste and aroma associations:

• Fruits: plum, apricot, pomegranate
• Plants: licorice, licorice, grass cuttings
• Berries: blueberries, sweet cherries, cherries, raspberries, blackberries, black currants, red currants, strawberries, elderberries, boysen berries, black chokeberry, barberry, dogwood
• Spices and herbs: black pepper, cloves, marjoram, thyme
• Secondary odors: violet, oak, smoke
• Other: almonds, prunes, coffee, chocolate, cherry pits, leather, olives, blackberry jam, cherry jam, wet earth, tobacco, pollen

Styles of the best brands of this dry red wine, depending on the region:

• Dolcetto d'Acqui is a strong wine that is slightly sweeter and softer than other Dolcetto varieties. Can be aged for up to 5 years.
• Dolcetto d'Alba is an aromatic wine with pronounced notes of cherry and plum.
• Dolcetto d'Asti is not as aromatic and structured as other wines from this variety.
• Dolcetto delle Langhe Monregalesi is a deep red wine with pronounced notes of cherry and wild berries.
• Dolcetto di Diano d'Alba, or Diano d'Alba (Dolcetto di Diano d'Alba, or Diano d'Alba), is a sweet and very aromatic wine with notes of red berries.
• Dolcetto di Dogliani - wine with the aroma of blackberries and wild cherries.
• Dolcetto d'Ovada (Dolcetto d'Ovada) - the wine remains young for a long time, even after 10 years it has pleasant fruity-aromatic notes.

Food.

This type of dry red wine goes well with meat dishes, especially lamb and game.

In addition, light snacks with cheese and sausage are great. For richer variations of Dolcetto, stuffed peppers are a good gastronomic pairing. Dolcetto is also served with pasta with sun-dried tomatoes and sauces (tomato, meat), risotto and lasagne.

Zinfandel.

The Zinfandel grapes are most widespread in the state of California, USA. Here it is used as a dominant blend in premium wines of high quality, as well as a base for varietal wines with a complex bouquet. Every year there are more and more Zinfandel fans, largely due to the fact that varietal wines from this grape are very diverse in taste. There are both light fruity and rich strong varieties.

Other names.

Other names for the Zinfandel grape variety are: Primitivo, Crljenak Kastelanski, Tribidrag, Pribidrag.

Characteristics:

• Sweetness 510
• Acidity 610
• Fortress 1010
• Body 1010
• Fruitiness1010
• Tannins 610

Serving temperature - 15-17 ° С.

Average aging period is 2 years.

The average cost is $ 10-15.

Glass for red wine.

Production regions:

• USA
• Italy
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, apricot, raspberry, blackberry, sweet cherry, cranberry, cherry, strawberry, blueberry, black currant
• Plants: licorice, mint, cedar, juniper
• Spices: bay leaf, oregano, black pepper, star anise, black cardamom
• Dried fruits and nuts: walnuts, almonds, hazelnuts, raisins
• Barrel: vanilla, tobacco, cinnamon, cloves, coconut, nutmeg, peach yogurt, caramel, dill, fresh sawdust
• Other: champignons, leather, artichoke, earth, cocoa, cream, cranberry jam, smoke flavors and aromas

Origin of the variety.

For a long time it was believed that Zinfandel comes from the Italian primitive variety, with which it showed incomplete similarity at the DNA level. However, modern research has shown that both Zinfandel and Primitive grapes are clones of older Croatian varieties. In 2001, complete genetic matches were found with samples of vines known in Croatia as krljenak kastelanski and pribidrag, or tribidrag.

Long-lived grapes.

Zinfandel is very resistant to diseases and pests, therefore bushes of this variety are often found, which are more than 80 years old. Although the yield of such old vines is low, the berries ripen on them more evenly, and the content of extractives reaches a maximum. Wines made from these grapes are more intense and concentrated.

USA winemaking symbol.

Zinfandel's popularity in the United States is so great that in 1991 an association of its producers and defenders - ZAP (Zinfandel Advocates & Producers) was created in San Francisco. It includes more than 6,000 American consumers and about 300 winemakers. The association researches the variety, conducts tastings, organizes seminars and educational programs, and annually at the end of January organizes a festival in honor of Zinfandel wine, which lasts 3-4 days.

Descriptions of Zinfandel red wine styles by region of California:

• Mendocino: intense color, raspberry-cherry flavor.
• Sierra: high tannin content, cherry aroma.
• Sonoma: aroma and flavor of spices.
• Napa: Raspberry aroma and flavor.
• San Francisco Bay: aromas of spices, juniper and cedar.

Characteristics of grapes:

• Prefers scanty soils
• Loves a lot of sun
• Intensively accumulates sugar
• Has vigorous bushes
• It goes well with other varieties in kulazh
• Does not require long exposure

Food.

Zinfandel is versatile and goes well with a wide variety of dishes. You can safely experiment with this wine. It goes well even with your favorite American food: burgers and tacos.Zinfandel tolerates a wide variety of sauces that are used in the fast food industry.

Cabernet Sauvignon

Cabernet Sauvignon is one of the most common grape varieties in the world. It is equally successfully used both for making varietal red wine and as a part of kulazhs, which gives a rich taste and high astringency. Cabernet Sauvignon is a synonym for an elegant red wine that can acquire subtlety and nobility over time. Careful vinification and aging in oak barrels make it possible to obtain an intriguing drink with a rich bouquet.

Characteristics:

• Sweetness 410
• Acidity 610
• Fortress 810
• Body 710
• Fruitiness 810
• Tannins 810

Serving temperature - 16-18 ° С.

The average aging period is 8-10 years.

The average cost is $ 10-30.

Large glass for red wine.

Production regions:

• France
• Chile
• USA
• Australia
• South Africa
• Argentina
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, black currant, blueberry, chokeberry, cherry, blackberry, strawberry, raspberry, sweet cherry, mulberry
• Plants: green olives, beets, green bell peppers, red bell peppers, juniper, violet, asparagus, mint, eucalyptus, licorice, rhubarb
• Spices and herbs: black pepper, oregano, ginger, cinnamon
• Dried fruits and nuts: almonds, figs, prunes
• Barrel: tobacco, caramel, vanilla, smoke, leather, cedar, humidor,
• Other: morocco, graphite, earth, chocolate, cherry jam, bread crust, cherry jam froth, pine resin, cherry pits

Shades of taste of wine depending on the climate:

• Cool climate (Bordeaux, France; Washington, USA; Chile): black currant, mint, green bell pepper, cedar, oregano.
• Temperate climate (Northern Italy; Northern California, USA): cherries, green olives.
• Warm climate (Australia; South Africa; Spain; Southern California, USA; Argentina; central and southern Italy): cherry jam, eucalyptus, mint, black pepper, cocoa.

History.

Cabernet Sauvignon appeared in the 17th century. in Bordeaux as a result of the accidental crossing of Cabernet Franc and Sauvignon Blanc. For a long time it was the most widespread and cultivated variety in the world, until in the 90s. XX century. it was not surpassed by the merlot. Today, Cabernet Sauvignon is a key variety in many wine regions of the New World: Napa Valley in California, Coonavarre in Australia, Maipo Valley in Chile, etc.

Characteristics of grapes:

• Relatively frost resistant
• Ripens late
• Not afraid of drought
• Weakly susceptible to disease
• Adapts well to different climatic conditions and soil
• Gives high yields

Food.

The rich taste of Cabernet Sauvignon can drown out light dishes, so it is recommended to combine it with heavy and fatty foods. This wine goes well with grilled meats, hamburgers, mushroom pizza and smoked meats. It is undesirable to serve it with spicy dishes, rice and pasta. They shade tannins poorly, so you won't be able to fully enjoy the drink. Cabernet Sauvignon from cooler regions has a distinct herbal flavor, so it goes well with fresh vegetables and herbs. In addition, dark chocolate can be served with it. Cabernet Sauvignon wine is also great for making various sauces and marinades.

Cabernet Franc.

Cabernet Franc is one of the twenty most common grape varieties. It is mainly used to create blended wines in combination with Cabernet Sauvignon and Merlot, where it brings a herbal accent with notes of tobacco and spices. In some countries, high-quality mono-varietal wines are made from it.

Other names.

Other common names for the Cabernet Franc variety are: Bordo, Bouchy, Bouchet, Cabernet Franco, Breton.

Distinctive features:

In taste, Cabernet Franc is easy to mistake for Cabernet Sauvignon, but the former has a lighter body, less intense bouquet and structure. Single-varietal Cabernet Franc wines are quite soft, but much richer than Merlot.They are loved for their sweet peppery flavors and medium acidity.

Characteristics of a sweet red wine called Cabernet Franc:

• Sweetness 4/10
• Acidity 5/10
• Fortress 6/10
• Body weight 6/10
• Fruitiness 6/10
• Tannins 8/10

Serving temperature - 15 ° С.

Average aging period is from 5 years.

The average cost is $ 15-20.

Glass for red wine.

Production regions:

• France
• Italy
• USA
• Hungary
• Chile
• South Africa
• Other wine regions

Taste and aroma associations:

• Fruits and berries: raspberries, blackberries, white currants, black currants, strawberries, cherries, plums
• Plants: currant leaves, violet, green beans, dried herbs, olives, green bell pepper, red bell pepper
• Barrel: tobacco, leather, coffee
• Other: gravel, graphite, licorice candy, pencil shavings, chili peppers, minerals

Bordeaux blend.

Cabernet Franc is known as part of the Bordeaux blend. This is the name of the classic combination of five grape varieties typical of Bordeaux red wines: Cabernet Sauvignon and Merlot, Cabernet Franc, Petit Verdot and Malbec. Bordeaux-style wines are produced all over the world, even in North Africa and the Middle East.

History.

According to the main version, the Cabernet Franc variety appeared in the Libourne region in southwestern France in the 17th century. From here, Cardinal Richelieu transported the first vines to the Loire Valley. They were placed in the Abbey of Bourgueil under the tutelage of the Abbot Breton. Subsequently, the Cabernet Franc variety began to be associated with the name of this monk. There is also a version that the Cabernet Franc was brought to France from Spain by pilgrims who were returning from Santiago de Compostela. Be that as it may, by the beginning of the 18th century. this grape variety began to be grown throughout France.

Food.

Light-bodied Cabernet Franc wine goes well with low-fat meat dishes, salads and smoked or fried fish. The fuller-bodied varieties go well with beef, lamb, and roast pork with sweet sauces. And the old wine Cabernet Franc, aged for more than 10 years, will become a worthy gastronomic pair of game and fresh vegetables.

Chianti.

Chianti is a dry red wine variety from the Italian region of the same name in central Tuscany. Its production is controlled by origin: only wine from the Chianti region, created in compliance with the rules of winemaking established for it, can bear such a name. Today it is considered to be a kind of visiting card of Italy. Tuscan winemakers produce about 98 million liters of Chianti per year. The flavor and characteristics of wine vary greatly depending on the method of production, grape varieties, soil and climatic conditions in which it was grown.

Emblem.

Many Chianti have a specific emblem - a black rooster in a red circle. This symbol is the mark of the Chianti Consortium, that is, evidence that the wine producer is a member of the trade association created to promote the product on the market. No emblem at all

The best Chianti wine.

Among the variety of styles, the best are considered dry red wines called Chianti, made in the Chianti Classico microzone, where the oldest, historically valuable vineyards are located. Only the Sangiovese variety is grown here, which is considered by local winemakers to be the original Italian grape. Chianti Classico is produced according to an old technology that has not changed for hundreds of years. The wine reaches maturity by the age of 10.

Main grape varieties:

• Sangiovese - 75%
• Other varieties - 25%: Cabernet Sauvignon, Merlot, Shiraz, Canaiolo, Colorino

Characteristics:

• Sweetness 410
• Acidity 610
• Fortress 610
• Body 610
• Fruitiness 510
• Tannins 610

Serving temperature - 16-18 ° С.

Average aging period - from 2 years.

The average cost is $ 15-30.

Glass for red wine.

Production region:

• Chianti, Italy

Taste and aroma associations:

• Dried fruits and nuts: figs, almonds, prunes
• Berries: cherry, blackberry, raspberry, red currant, strawberry, blueberry, plum, strawberry
• Plants: violet, rose, licorice, fall foliage, grass cuttings, eucalyptus, cyclamen, iris
• Spices and herbs: oregano, rosemary, white pepper, black pepper, green pepper, vanilla, anise, cloves
• Other: honey, fresh bread, salami, flint, milk chocolate, wet stone, plum jam, almond candy, wet earth, graphite
• Barrel: smoke, coffee, tobacco, leather, cedar, cocoa, oak

Basic styles:

• Chianti is an inexpensive wine with the simplest bouquet compared to other varieties. In general, it consists of only 75-80% of Sangiovese.
• Chianti Superiore - A more complex and richer wine than plain Chianti, usually contains a little more alcohol and has a mild acidity.
• Chianti Classico Riserva is a premium wine with a rich taste and potential for long aging.
• Gran Selezione - the best wines from the Chianti Classico microzone.
• Experimental Chianti - wines made according to the unique family recipe of the winemaker. For their production can be used, for example, only old vines or grapes exclusively from the sunny side. The quality and taste depend on the manufacturer.

Bottle.

Chianti wines are marketed in standard bottle shapes. But earlier, when medieval winemakers were mostly poor people, it was poured into cheap pot-bellied vessels made of thin glass, which are called fiascoes. To prevent the bottles from breaking, they were braided with straw and bast. Today, only gift versions of wine are poured into such vessels.

Food.

Chianti has a rather high acidity and rich tannins, which makes this wine an excellent gastronomic pair for many dishes. It works especially well with fatty foods with tomato sauces, such as pizza and pasta. Chianti also pairs well with red meats, poultry and hard cheeses. However, the most expensive varieties are recommended to be enjoyed without a hearty snack, only with white bread or red grapes.

Malbec.

Malbec is a rich red wine made from the grape variety of the same name. The Malbec grape originated in France, but today it is Argentina's flagship variety. He likes the warm climate of this region with an abundance of sunny days.

Distinctive features.

Malbec wine stands out for its bright aroma of dark fruits and smoky notes. This is a good alternative to the more expensive Cabernet Sauvignon and Syrah.

Other names.

The Malbec grape has many other names, for example, in France it is known as Pied Noir, which translates as "black leg", as well as a cat (Cot), pressac (Pressac), Quercy and Auxerrois ). In total, there are about 400 names of this variety, which are now practically not used.

Characteristics:

• Sweetness 410
• Acidity 610
• Fortress 810
• Body 810
• Fruitiness 1010
• Tannins 610

Serving temperature - 16-18 ° С.

Average aging period - from 1 year.

The average cost is $ 5-15.

Glass for red.

Production regions:

• Argentina
• France
• USA
• Chile
• South Africa
• Australia
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, cherry, raspberry, blackberry, blueberry, sweet cherry, strawberry, black currant, blueberry, strawberry
• Plants: violet, mint, iris, licorice
• Spices and herbs: black pepper, rosemary, ginger
• Dried fruits and nuts: prunes, figs, walnuts
• Barrel: vanilla, oak, dill, coconut, toffee

Changes in aroma depending on the climate

Other: marmalade, chocolate, fan, smoke, cocoa, leather, molasses, coffee, earth, charcoal, confiture, tobacco, toasted bread

History.

Malbec's homeland is southwestern France. This grape is the result of crossing Montpellier and Gaillac varieties. At first, it was used only to create blends, but later it became so popular that mono-varietal wines were made from it.Over time, due to insufficient resistance to cold and resistance to pests, Malbec lost its leading position in France, but took root well in Argentina, where in 1868 it was brought by the French farmer Michel Pouget. In this country, Malbec acquired its true status and style.

In the 80s. XX century. many winemakers in Argentina refused to grow malbec, considering it an unpromising variety. His vineyards began to be destroyed, so that in the end only 10,000 acres survived. But after a few years, Malbec wines became so popular that it was necessary to urgently plant young vines, which, however, do not have the same potential as the old ones.

Taste and aroma depending on the region:

• France: leather, ripe plum, currant with tart aftertaste.
• Argentina: plum, violet, blackberry, cherry, milk chocolate, leather and cocoa, aged, complemented by notes of tobacco in the aftertaste.

Food.

Malbec goes well with products with bright flavors and aromas, such as matured cheeses. In addition, this wine will become a worthy gastronomic pair for hearty dishes: steak, barbecue, pasta with tomato sauce, stew, etc. Some varieties of Malbec go well with chocolate.

Merlot.

Merlot, along with Cabernet Sauvignon, is the most widespread variety in the world. Not only blended, but also high-quality varietal wines are made from this grape. They are similar to Cabernet Sauvignon, but softer and lighter in color. Today, merlot grapes are grown in every country that claims to be ambitious in winemaking.

Distinctive features.

Merlot manifests itself differently in every region. Taste and aroma are influenced by climatic conditions, soil, weather and the skill of the winemaker. One of the main distinguishing features of a good Merlot is the sensation of a pleasant silky aftertaste. It is perfect for those who are just beginning to understand the richness of the bouquet of dry wines from red grape varieties. The flavors of this wine are well distinguished even by novice tasters.

The Merlot grape variety has other names: Alicante noir, Crabutet, Langon, Picard, Vidal.

Characteristics of a good dry red wine called Merlot:

• Sweetness 510
• Acidity 510
• Fortress 710
• Body 810
• Fruitiness 710
• Tannins 810

Serving temperature - 16 ° С.

Average aging period is from 5 years.

The average cost is $ 5-20.

Large glass for red wine.

Production regions:

• France
• Italy
• USA
• Australia
• Chile
• Argentina
• Other wine regions

Taste and aroma associations:

• Berries and fruits: cherries, blackberries, raspberries, black currants, cherries, blueberries, mulberries, blueberries, boysen berries, plums
• Plants: olives, mint, cedar, violet, rose
• Spices and herbs: black pepper, cinnamon, cloves, white pepper, fennel, rosemary
• Dried fruits: figs, prunes
• Barrel: leather, tobacco, chocolate, coffee, vanilla, smoke, truffle, licorice, cedar humidor, caramel

Characteristics of the grape variety for this red wine:

• Resistant to droughts, high humidity and frost. Gives a high yield.
• It easily takes root in new weather conditions. Grows well on clay soils.
• Ripens early.

Montepulciano.

Montepulciano is one of the most common grape varieties in Italy. It is widely grown in the central part of the country, especially in the regions of Abruzzo, Molise and Marche. The variety is very popular due to the pleasant style of the resulting wine and consistently good yields. Both blended and single-varietal dry wines are produced from this grape, which are especially appreciated for their soft aroma and delicate tannins. Montepulciano wine is best consumed young and combined with a good snack.

Characteristics of the wine:

• Sweetness 3/10
• Acidity 7/10
• Fortress 7/10
• Body weight 8/10
• Fruitiness 6/10
• Tannins 8/10

Serving temperature - 16-19 ° С.

The average aging period is 3-4 years.

The average cost is $ 30-40.

Large glass for red wine:

Regions of red wine production called Montepulciano:

• Italy
• Other wine regions

Flavoring and aroma styles:

• Berries and fruits: mulberry, cherry, plum, blackberry, cranberry, sweet cherry, mountain ash, strawberry, pink grapefruit, red currant, peach
• Plants: licorice, grass cuttings, licorice, orange blossom, violet, tea leaves
• Spices and herbs: black pepper, cinnamon, nutmeg, oregano
• Dried fruits and nuts: dried cherries, prunes, hazelnuts, almonds
• Barrel: cocoa, oak, vanilla, coffee
• Other: wet earth, tobacco, tar, chocolate, raspberry jam, truffle, orange peel, smoke, leather, candied fruit

Marking by region name:

• Montepulciano d'Abruzzo DOC - at least 85% of the Montepulciano variety;
• Montepulciano d'Abruzzo Colline Teramane DOCG - at least 90% Montepulciano;
• Controguerra Rosso DOC - at least 60% Montepulciano.
• Rosso Conero DOC - at least 85% Montepulciano;
• Rosso Piceno DOC - 30-70% Montepulciano;
• Offida Rosso DOCG - at least 85% Montepulciano.

Molise:

• Biferno DOC - 60-70% Montepulciano.

Puglia:

• San Severo Rosso DOC - minimum 70% Montepulciano.

Montepulciano d'Abruzzo.

The most famous wines of Montepulciano are produced on the east coast of Italy, in particular in the Abruzzo region. Here they are labeled as Montepulciano d'Abruzzo. The best red wines of this brand are made in the foothills of Colline Teramane.

Negroamaro.

Negroamaro grapes are used to produce red and rosé single-varietal wines with a low sugar level and a balanced tannin content. In addition, it is used in blends, organically combined with Monte Pulciano, Zinfandel and other varieties.

Distinctive features.

Varietal red wine Negroamaro has a ruby ​​hue, which over the years gives a brick-red tint, as well as an intense spicy aroma and a velvety, harmonious taste. Rosé wine is distinguished by smooth cherry tones, light fruitiness and pleasant taste, especially at a young age. Negroamaro can be aged both in oak barrels and in steel vats. Wine made from Negroamaro grapes has a dark (black - "negro") color and a bitter ("amaro") aroma.

Other names.

Negroamaro grape variety, from which this good red wine is made, also names: Abruzzese, Albese, Arbese, Jonico, Mangiaverde, Negramaro, Nero Lennesese (Nero Leccese) , Nigra amaru, Niuru tagi, Uva Sape.

Characteristics:

• Sweetness 2/10
• Acidity 6/10
• Fortress 8/10
• Body weight 7/10
• Fruitiness 9/10
• Tannins 7/10

Serving temperature - 16-19 ° С.

Average aging period is up to 5 years.

The average cost is $ 5-20.

Large glass for red.

Production regions:

• Puglia, Italy
• Other wine regions

Taste and aroma associations:

• Berries and fruits: cherry, plum, blueberry, sweet cherry, blackberry, black currant, raspberry, strawberry, mulberry, pomegranate
• Plants: thyme, licorice root, juniper, boxwood, rhubarb, flower nectar, tea leaves, rose, licorice, violet
• Spices and herbs: cinnamon, black pepper, thyme, anise
• Dried fruits: dried cherries, prunes
• Barrel: chocolate, cloves, tobacco, Cuban cigars, vanilla, oak, cocoa, leather
• Other: coffee, flint, amber, minerals, moist earth, citrus zest, caramel, mushrooms

Marking by the name of the region.

Italian wine Negroamaro is marked mainly by the name of the area in which the grapes are grown. One of the best is considered a wine labeled Salice Salentino DOC.

In addition, there are varieties mainly with the following markings:

• Alezio (DOC) - at least 85% Negroamaro in wine;
• Nardo DOC - at least 85%;
• Brindisi DOC - minimum 70%;
• Copertino DOC - minimum 70%;
• Matino (DOC) - minimum 70%;
• Squinzano DOC - minimum 70%.

Food.

Negroamaro goes well with veal, lamb, barbecue chicken, fried mushrooms, vegetables and olives. In addition, the wine goes well with spaghetti with meatballs.

Nero d'Avola.

Nero d'Avola is one of the most important grape varieties on the island of Sicily.Both blended and varietal wines are produced from it. The name "nero d'Avola" is translated as "black from Avola" - a city located in the southeast of Sicily.

In Calabria, Nero d'Avola grapes are more commonly referred to as Calabrese. The variety has other names that winemakers use: Calabrese d'Avola, black Calabrese pego, sweet Calabrese dolce.

Distinctive features.

Varietal wines from Nero d'Avola grapes are distinguished by their full body, sweet tannins and medium acidity. They have a good long aging potential and are at the same time ready for consumption at a young age.

Characteristics:

• Sweetness 5/10
• Acidity 6/10
• Fortress 9/10
• Body 10/10
• Fruitiness 10/10
• Tannins 8/10

Serving temperature - 16-20 ° С.

Average aging period is from 10 years.

The average cost is $ 15-20.

Large glass for red wine.

Production regions:

• Italy
• Other wine regions

Taste and aroma associations:

• Berries and fruits: blueberries, blackberries, cherries, plums, cherries, mulberries, black currants, raspberries, persimmons
• Plants: mint, sage, licorice, licorice, carob, violet, rhubarb, macadamia flowers, tree resin
• Spices and herbs: black pepper, cinnamon, chili, cloves, bay leaves, ginger, coriander
• Dried fruits and nuts: prunes, almonds
• Barrel: smoke, chocolate, vanilla, coffee, tobacco, cocoa, cherry jam
• Other: minerals, toasted bread, earth, ink, flint, leather, graphite, mushrooms

Wine styles by region:

• Western Sicily: Rich and tart wines with a high alcohol content, aged in oak barrels.
• Central Sicily: Refreshing wines with bright fruity aromas and high acidity.
• Eastern Sicily: wines with a delicate fruity bouquet and balanced acidity.

Food.

Due to its bright fruity aromas, balanced acidity and soft tannins, Nero d'Avola goes well with meat dishes. The wine goes well with oxtail soup, beef stew, hamburgers, fried bacon, chicken salad, pork cutlets, steak and stuffed lamb. The softer the meat, the more noticeable the berry-fruity notes of Nero d'Avola are. Of the spices, anise and sage are especially well combined with this wine.

Pinot Noir.

Pinot noir is one of the most popular black grapes in the world. It is rarely mixed with other varieties to obtain still wines, mainly single-varietal varieties are produced. Moreover, it is used for the production of sparkling wines. Pinot Noir has such a wide range of aromas and flavors that even experienced tasters cannot always fully determine the bouquet. In each wine region, this variety acquires its own characteristics, which are reflected in the wine. With this versatility, he won many fans around the world.

Other names.

Other names used for Pinot Noir are Blau Burgunder, Pinot Nero, Pinot Negro, Pinot Fin, Noirien, Spatburgunder.

Characteristics:

• Sweetness 5/10
• Acidity 6/10
• Fortress 6/10
• Body weight 6/10
• Fruitiness 8/10
• Tannins 5/10

Serving temperature - 14-15 ° С.

Average aging period is 5-10 years.

The average cost is $ 10-50.

Large glass for red wine.

Production regions:

• France
• USA
• Germany
• New Zealand
• Italy
• Austria
• Chile
• Argentina
• South Africa
• Other wine regions

Taste and aroma associations:

• Berries and fruits: strawberries, cherries, cranberries, blueberries, mulberries, raspberries, black currants, blackberries, sweet cherries, blueberries, plums
• Plants: violet, rose, wet leaves, licorice, dandelion, licorice, beet
• Spices and herbs: fennel, bay leaf, nutmeg, white pepper
• Barrel: cinnamon, oak, leather, chocolate, cocoa, caramel, vanilla, cloves
• Secondary flavors: toasted bread, cream
• Other: black truffle, coffee, minerals, tobacco, earth, roasted nuts, smoke

Taste and aroma depending on the region:

• France: earth, truffle, wet leaves, rose, cherry. Germany: raspberries, cherries, earth.
• Italy: earth, smoke, tobacco, white pepper, cloves. USA: cherry, raspberry, vanilla, cranberry, truffle, dandelion, clove, caramel.
• New Zealand: spices, plums, wet leaves. Australia: blueberries, blackberries, spices.
• South America: violet, vanilla, rose.

History.

Burgundy is considered the birthplace of Pinot Noir. Back in the XII century. its potential was appreciated by local monks. They began to plant these grapes in large quantities, and in the XIV century. Pinot noir became the main variety in other regions of France. It fell to the taste of noble people, and in 1395 Philip II the Bold ordered to replace the then widespread gamay with Pinot Noir grapes. For another century, French aristocrats promoted wine made from it as the most perfect in the Christian world, then the gamay variety began to regain its position again, but there were always winemakers who wanted to return Pinot Noir to its former greatness.

Characteristics of grapes:

• Demanding on the composition of the soil
• Prefers a cool climate, but is afraid of frost
• Sensitive to weather conditions
• It has medium-sized rounded leaves, small cylindrical bunches
• Low yield

Food.

Due to its high acidity, Pinot Noir goes well with a wide variety of dishes.

The wine makes a particularly successful gastronomic pair of aromatic game, red meat and poultry. The soft tannins of Pinot Noir harmoniously set off the taste of the fish. And full-bodied wine goes well with some cheeses and white meats. Chocolate desserts and assorted red fruits are also great additions to Pinot

Pinotage.

The Pinotage grape variety is considered a gastronomic symbol of South Africa. It is grown in other wine-growing regions, but it is in this country that it is treated with special honor and pride.

Many winemakers dislike this variety because it is difficult to make a quality drink from it. Only a few professionals take on its production.

Distinctive features.

Pinotage grapes produce a rich and full-bodied varietal wine with a complex bouquet and velvety texture. In the best examples, Pinotage has an easily recognizable bouquet with characteristic tones of black berries, banana, baked fruits and spices. Wine can be drunk young, but with aging it only gets better.

The vice of Pinotage.

With the wrong production technology, for example, when making wine from unripe grapes, an acetone smell appears in the Pinotage bouquet. Long cold fermentation helps to avoid it.

Basically, oak barrels are used for this, where wine materials are aged for at least 2 years.

Then unpleasant odors disappear, and the wine becomes softer, more balanced.

Characteristics:

• Sweetness 410
• Acidity 510
• Fortress 910
• Body 910
• Fruitiness 810
• Tannins 810

Serving temperature - 16-18 ° С.

Average aging period is 3-5 years.

The average cost is $ 10-20.

Glass for red wine.

Production regions:

• South Africa
• Other wine regions

Taste and aroma associations:

• Berries and fruits: plum, strawberry, blackberry, banana, cherry, raspberry, mulberry, strawberry, black currant, blueberry
• Plants: pine needles, violet, pine resin, licorice, red bell pepper, cedar
• Spices and herbs: cinnamon, vanilla, black pepper
• Barrel: smoke, oak, tobacco, caramel, milk toffee, leather, raisins
• Secondary scents: coffee, dried leaves, plum sauce, musk
• Other: chocolate, marshmallow, prunes, smoked sausage, cocoa, candied fruit, sparklers, bacon, rooibos

Characteristics of grapes:

• Prefers scanty soils
• Resistant to diseases and pests
• Ripe berries contain a high percentage of sugar
• Ripens early
• Small clusters of medium density
• Has low frost resistance

History.

The official creator of the Pinotage variety is Professor Abraham Isaac Perold, who in 1925 crossed Pinot Noir and Saint-so in an attempt to breed the perfect grape.At first, Pinotage wine was not popular, but in this case it was not its characteristics that were to blame, but the insufficiently developed production technology. After it was debugged, Pinotage wine eventually entered the world arena and took a strong position among other popular varieties. In 1991 it even won a gold medal at the prestigious London International Wine & Spirits Competition.

Food.

Young Pinotage wine goes well with lamb, Japanese cuisine and salmon, while aged wine is best served with grilled red meat. The drink perfectly complements the taste of spicy and spicy cuisine, as well as sweet and sour oriental dishes. In addition, a delicious red wine called Pinotage is almost the only one that goes well with curry sauce of any degree of sharpness.

Recioto.

Rechoto is a fragrant red wine made from dried grapes with a high sugar content. The name comes from the word reccia, which means "ear" in Veronese dialect. It is used not only for the part of the body: winemakers call this the protruding part of the bunch of grapes, which receives the most sun and contains a high concentration of sugar. It is from these berries that wine is produced, the full name of which is Recioto della Valpolicella. For a long time, it was made only for the nobility of the Venetian Republic, and the lower part of the bunch was used to produce not so sweet and cheaper drinks.

Main grape varieties:

• Rondinella
• Molinara
• Corvina
• Corvinona

Characteristics:

• Sweetness 10/10
• Acidity 6/10
• Fortress 9/10
• Body weight 7/10
• Fruitiness 6/10
• Tannins 710

Serving temperature - 16 -18 ° С.

Average aging period is 1-2 years.

Average cost is $ 20-40.

Glass for red wine.

Production region:

• Veneto, Italy

Taste and aroma associations:

• Berries and fruits: blueberries, cherries, blackberries, plums, sweet cherries, raspberries, marasca, chokeberry, black currant
• Plants: violet, iris, rose, cedar, licorice
• Dried fruits and nuts: raisins, prunes, almonds, roasted hazelnuts
• Other: cloves, black pepper, vanilla, tamarind, tobacco, caramel, cocoa, chocolate, blueberry jam

Production stages:

• Collection of berries by hand.
• Drying from 3 weeks to 3 months,
• Press processing.
• Fermentation for 15-20 days.
• Aging in barrels for 1-2 years.
• Bottling.

Appasimento.

The grapes for making Rechoto are harvested and dried in whole bunches.

In warm drying rooms, they are laid out in one layer in small plastic boxes. The appasimento method, that is, the drying of grapes, allows you to maintain a high concentration of sugar in the berries.

Food.

Recioto della Valpolicella can be enjoyed as a standalone drink or as an addition to pastries, especially almonds. In addition, the wine goes well with chocolate, blue cheeses, fresh fruits, berries and dried fruits.

Sangiovese.

The Sangiovese red wine variety is called the grape king of Italy. Here it ranks first in terms of planting area: 11% of the country's vineyards are planted with it. Sangiovese is considered one of the gastronomic symbols of Tuscany. It occupies 75% of the area of ​​all "dark" vineyards in the region. These grapes are used to make rosé and red blended wines, as well as single-varietal varieties.

Other names

Other names for the Sangiovese variety: Brunello, Morellino, Nielluccio, Prugnolo Gentile, Sangiovese Grosso, Sangiovese Piccolo, Sangiovese.

Distinctive features.

Single-varietal Sangiovese wines have a rich structure, pronounced fruity aromas and velvety tannins. Often they need a long exposure for the drink to reach its peak.

Characteristics of grapes:

• Prefers warm, but not hot climates
• Poorly tolerates frost and temperature changes
• Ripens late
• Gives high yields
• Photophilous
• Has many clones
• Loves calcium soils, dislikes sand and clay

Characteristics:

• Sweetness 4/10
• Acidity 10/10
• Fortress 7/10
• Body weight 6/10
• Fruitiness 4/10
• Tannins 9/10

Serving temperature - 18 ° С.

Average aging period - from 4 years.

Average cost is $ 20-30.

Glass for red wine.

Production regions:

• Italy
• Argentina
• Romania
• France
• USA
• Australia
• Other wine regions

Taste and aroma associations:

• Berries and fruits: strawberries, cherries, cherries, mulberries, red currants, blueberries, blackberries, strawberries
• Plants: violet, juniper, myrtle, rose, tomato, tomato leaves, sage, tea leaves
• Spices and herbs: rosemary, thyme, anise, oregano
• Dried fruits and nuts: prunes, figs, dried cherries, walnuts
• Barrel: oak, tar, raspberry, plum, vanilla, minerals, earth, tobacco leaf, coffee, smoke, chocolate, leather
• Other: roasted peppers, clay, brick, silicon

Marking.

Sangiovese varietal wine can be labeled not only by the name of the variety, but also by the name of the region where the grapes were grown.

The following names can be found on the labels:

• Chianti;
• Carmignano;
• Nobile di Montepulciano;
• Morellino di Scansano;
• Brunello di Montalcino
• Rosso di Montalcino;
• Sangiovese di Romagna;
• Montecucco;
• Montefalco Rosso.

History.

The name of the Sangiovese variety comes from the Latin Sanguis Jovis, which means "blood of Jupiter". Based on this translation, a theory appeared that grapes were cultivated even in the days of Ancient Rome. The first written mention of Sangiovese is recorded in 1590 sources. The variety is referred to as Sangiogheto. It has not been strictly proven that this name is identical with Sangiovese, but most researchers are inclined to this opinion. In the XVIII century. this variety spread in Tuscany, but the wine from it was not widely known, it was little exported and was considered a local variety. Only by the end of the 19th century. the drink has gained real popularity. Italian winemakers decided to bring Sangiovese to the world market, and they succeeded.

Food.

A full-bodied Sangiovese red wine with a spicy character, it goes well with a wide variety of foods. Its fruity notes work especially well with herbs and tomatoes. Sangiovese, which is high in tannins, goes well with grilled meats, hard cheeses, seafood and smoked sausages. In Italy, this wine is often served with fatty local dishes. The main thing is not to skimp on herbs and olive oil when preparing them.

Syrah.

Syrah is a grape variety used to make red and rosé wines. In the countries of the New World, it is usually called shiraz. Syrah mono-varietal wine turns out to be velvety, with a high tannin content and a complex bouquet dominated by spicy notes. It is produced primarily in Australia, France and the United States. Syrah grapes go well with other varieties, bringing original flavors of herbs and spices into the blend.

Characteristics of Syrah red wine:

• Sweetness 610
• Acidity 610
• Fortress 710
• Body 1010
• Fruitiness 510
• Tannins 610

Serving temperature - 18 ° С.

Average aging period is 5-9 years.

The average cost is $ 5-15.

Glass for red wine.

Syrah natural red wine production regions:

• France
• Australia
• Spain
• Argentina
• South Africa
• USA
• Italy
• Chile
• Other wine regions

Taste and aroma associations:

• Berries and fruits: blueberries, black currants, red currants, barberries, strawberries, cherries, blackberries, mulberries, plums, raspberries
• Plants: eucalyptus, ivy, licorice, olives, licorice, mint, star anise
• Spices and herbs: black pepper, green peppercorns, white peppercorns, red peppercorns, anise, rosemary, cinnamon
• Dried fruits and nuts: dates, figs, coconut
• Barrel: chocolate, cigar box, smoke, tobacco, cloves, oak, vanilla
• Other: minerals leather, earth, coffee, smoked meats, bacon, marzipan, blackberry jam

Features of grapes:

• It tolerates cool and warm climates well.
• Sensitive to frost.
• Resistant to disease.
• Not picky about the soil.
• Yields a crop in the middle of the season.
• Berries with a thick skin, dark, almost black.

Shades of taste and aroma depending on the region:

• France: smoke, licorice, eucalyptus, star anise.
• Australia: blackberry jam, minerals, earth, leather, plum, black pepper.
• USA: blackberries, blueberries, tobacco.
• Argentina, Spain, South Africa: chocolate, vanilla, blackberry, tobacco, black pepper.
• Chili: plums, olives, green peppercorns, blackberries, leather.

Low yields are a prerequisite for good wine taste.

Winemakers often say that "Syrah loves the views." This is because the best vineyards are usually located on the tops of the hills, where the soil is poorer. The vines yield lower yields, but the juice in the berries is more concentrated, which allows for better quality wines.

Food.

Syrah wine with a rich taste goes well with aromatic dishes. It can be safely combined with grilled meats, game, salads, pasta, pizza, kebab and aged cheeses. These dishes will help bring out the subtle nuances of the taste of the wine. Syrah well complements food with an abundance of spices. And if the bouquet of this drink has more berry notes, open pies with berry filling are perfect for it.

Tempranillo.

The tempranillo grape variety is widespread in Portugal and Spain, where it forms the basis of many high quality still and fortified wines. For better structural balance, it is often used in blends. Single-varietal Tempranillo wines are produced infrequently in Portugal. They are mainly produced in Spain, where the climatic conditions are more suitable for the ripening of this variety.

Other names.

The tempranillo grape variety can be found under other names: Aragonez, Arinto Tinto, Ojo de Liebre, Cencibel, Tinta Roriz, Tinta de Santiago , Tinto del Pais, Tinto de Toro, Tinto Madrid, Ull de Liebre.

Distinctive features

Despite the rich taste, these varietal wines are light and fresh. The finest Tempranillo wines do not have the expected heavy oiliness.

Characteristics:

• Sweetness 210
• Acidity 510
• Fortress 710
• Body 810
• Fruitiness 510
• Tannins 610

Serving temperature - 16-18 ° С.

Average aging period - from 1 year.

The average cost is $ 15-20.

Glass for red wine.

Production regions:

• Spain
• Portugal
• Argentina
• France
• Australia

Taste and aroma associations:

• Berries and fruits: raspberries, black currants, red currants, strawberries, plums, cherries, blueberries, strawberries, blackberries, cranberries, peaches
• Plants: tomato, pine resin, savory, mint, licorice, wood, dill, licorice
• Spices and herbs: cloves, anise, bay leaves, black pepper, rosemary
• Dried fruits and nuts: prunes, raisins, figs, hazelnuts, almonds
• Barrel: tobacco, vanilla, chocolate, coconut, cedar, cocoa, oak, cinnamon
• Other: leather, honey, coffee, tomato sauce, minerals, toasted bread, smoke, caramel, strawberry jam

Exposure marking:

• Vin Joven. Young wine without aging in barrels, not intended for long-term storage and almost never found outside of Spain.
• Excerpt for 2 years, of which 6 months - in American oak barrels.
• Aged for 3 years, of which 1 year - in oak barrels.

Egri Bikaver.

Egri Bikaver is a red blended wine that can only be produced in the Hungarian wine region of Eger. Its manufacture is strictly regulated and controlled. A quality wine has a medium-dark ruby ​​hue with pronounced notes of spices, red and black berries. Egri Bikaver is also sometimes called "Eger Bovine Blood" or simply "Bull Blood".

Used grapes:

• Kekfrankosh
• Portgiser
• Kadarka
• Blauburger
• Turan
• Biborkadarka
• Zweigelt
• Cabernet Franc
• Cabernet Sauvignon
• Merlot
• Pinot noir
• Menoir
• Shiraz

Characteristics:

• Sweetness 510
• Acidity 710
• Fortress 910
• Body 710
• Fruitiness 710
• Tannins 710

Serving temperature - 16-18 ° С.

Average aging period - from 1 year.

The average cost is $ 5-15.

Glass for red wine.

Production region:

• Eger, Hungary

Taste and aroma associations:

• Berries and fruits: cherry, plum, blackberry, pomegranate, raspberry, red currant, strawberry, black currant, apple
• Plants: dried herbs, hibiscus
• Spices and herbs: vanilla, cloves, black pepper
• Other: coffee, strawberry jam, wood, chocolate

History.

Modern wine Egri Bikaver has been produced only for the last 130-150 years. Previously, most of the raw materials for the drink were provided by the Kadarka variety, from which a rich red wine with a spicy aroma was produced. However, in 1886, the phylloxera pest appeared in Eger. Due to the invasion of insects, most of the vineyards were destroyed. Then other varieties began to be added to the Egri Bikaver blend to a greater extent, which changed the composition and character of the wine.

Varieties of Egri Bikaver

Classic Egri Bikover:

• A minimum of 3 grape varieties are used.
• The share of each variety does not exceed 50%.
• The predominant variety in the blend is kekfrankosh.
• The share of Turan and Biborkadarka varieties together and separately does not exceed 10%.
• Aged in barrels for at least 6 months.
• Sale in bottles only.

Egri Bikover Superior:

• A minimum of 5 grape varieties are used.
• The share of each variety does not exceed 30%, with the exception of the Kekfrankosh variety.
• The share of the Kekfrankosh variety is 30-50%.
• The share of the Turan variety is no more than 5%.
• The share of Cabernet Franc and Cabernet Sauvignon is more than 30%.

Food.

Egri Bikover goes well with spicy dishes, especially beef and game, such as steak, goulash or roast. Of the spices, paprika is best combined with it.

The best dry and sweet red wines are shown in these photos:

It's nice to get together with friends or family and have a chat over a glass of wine. This is one of the most popular alcoholic beverages, which is good for the human body in moderation.

For example, wine improves the functioning of the cardiovascular system, lowers blood cholesterol levels, and prevents the development of cancer. And this is by no means an exhaustive list of the beneficial properties of this noble drink. By the way, preference should be given to dry or semi-dry wine. It is considered the most useful.

Wine comes in many varieties. It is very easy to get lost in the variety of assortment that is presented in any liquor store, restaurant or cafe.

We have collected extremely useful information on 9 of the most popular wines - it will help you learn how to choose a wine, almost like a real sommelier.

1. Pinot noir

Peculiarities

Pinot noir is a piercing, complex, bright taste and aroma. At first glance, there is nothing remarkable about this wine. Outwardly, it is pale, and in some variations it is completely transparent. But the highlight of this wine is not its color. The scent is what firmly binds fans to Pinot Noir. The wine unfolds gradually and according to a complex scheme: from berry, for example, cherry or blueberry notes to a whole group of smells of an autumn forest. These wines perfectly complement delicious food.

What food goes well with

Pinot noir is exactly the kind of wine that goes well with food and helps lunch or dinner acquire notes of sophistication and completeness. The ideal company for this type of wine will be meat with a rich taste and aroma, dense poultry (such as game birds) and dense fish (for example, tuna). Pinot noir goes well with Italian cuisine, and especially with pasta.

2. Sauvignon blanc

Peculiarities

Sauvignon blanc has clear and bright fruit flavors. There are 2 main bouquets of tastes and aromas. The first gives off more peaches, apricots, exotic fruits, and the second - citrus fruits (lemon, lime, grapefruit) and their zest. Both bouquets also include herbaceous aromas: lemongrass, freshly cut grass, meadow scent.

Sauvignon blanc is great for summer and is easy to drink a lot, especially when chilled.The French Loire is rightfully considered the world center for making sauvignon blanc. By the way, as for the wine from the Loire, its aroma is characterized by the tone of cat urine. In the conservative wine world, many jokes are made on this topic, which, however, does not prevent Sauvignon Blanc from remaining one of the most popular wines.

What food goes well with

This wine has an amazing gastronomic combination. It goes perfectly with any seafood and fish. Also try Sauvignon Blanc with French cheeses - you will definitely be impressed. Moreover, this white wine perfectly complements vegetable and fruit salads, especially with the addition of exotic fruits.

3. Shiraz

Peculiarities

Shiraz is also called "sira" in another way. The difference is only in pronunciation. But a lot depends on the origin of this wine. The European and American views on what a shiraz should look like differ markedly.

Thus, European versions may seem heavier than American ones, but their fruit and berry component is more balanced and less intrusive due to notes of smoke, flowers and more pronounced minerality. The main berries, the aroma of which can be easily caught in shiraz, are blackberries and blueberries. Rarely does a business go without allspice black pepper.

What food goes well with

If you decide to drink a couple of glasses of shiraz on the weekend, then you should take a responsible attitude to the choice of dishes for it. This is a rather finicky wine. It opens successfully with meat. It will be even better if it is grilled. Wines dominated by berry aromas will perfectly complement berry pies.

In general, the main rule that should be followed when choosing food for shiraz is: the food should have a rich and powerful taste. Add more spices and herbs. Experiment with chocolate that's over 70% cocoa.

4. Riesling

Peculiarities

This wine has a rather complex taste and aroma, but at the same time appears before the fans in the form of a paradoxical and multifaceted drink. This variety is by no means thermophilic, therefore it is not produced in hot countries. The palm in the production of this wine is shared by Germany and Austria.

Rieslings vary markedly in the amount of sugar they contain. The key highlight is the acidity of this wine. Thus, Riesling will definitely not be sugary. The composition of the wine is considered balanced and fluctuates on the verge of sweetness and freshness.

What food goes well with

Dry versions of Riesling, in which the sugar content tends to zero, goes well with vegetables, mushrooms, chicken, turkey, tender veal and seafood, and also complements all kinds of spices and herbs.

The sweet versions are rather self-contained and do not require any food supplement. If you really want to chew something, then preference should be given to the most light and unobtrusive snacks.

5. Cabernet

Peculiarities

Cabernet is the most popular wine in the world. It is not surprising that there are many variations of it, and everyone has their own point of view on taste, aroma and basic characteristics of cabernet. The French region of Bordeaux is considered the leader in the production of cabernet. It was the local winemakers who managed to make a sensual, powerful and exciting drink. In general, Cabernet is an unpretentious wine variety that is grown in many countries. Californian cabernet stands apart - Americans position their wines as pure and varietal.

The taste and aroma are significantly influenced by the age of the wine. It is difficult to distinguish notes in a young Cabernet. Most likely, it will simply give off a berry-fruity bouquet and hit the receptors with tannins, creating a tart and astringent sensation in the mouth. Older wine opens up much more effectively. In it, you can already separate the aromas of black currant, blackberry, raspberry, plum, and even catch the smells of leather, earth and spices.

Cabernet is a wine that is measured by ratings. Quality wine actually ranks high in the ratings, and there is no deception here.

What food goes well with

Cabernet goes well with almost any red meat. You can not spare spices and herbs. The combination of cabernet with lamb, venison, goose or duck meat will be the most delicious. It will also perfectly complement all Italian dishes: pasta, lasagne, pizza and salads.

6. Chardonnay

Peculiarities

Chardonnay is the most versatile, versatile and versatile wine in the world. Sometimes it doesn't even look like itself. An uncomplicated fruity bouquet with vanilla flavor, a rich standard of tart white wine - these are all Chardonnay. This wine is very whimsical. Luck is especially important here, and mistakes are catastrophic. Burgundy vineyards and California are the most popular places for chardonnay production.

By the way, in the case of chardonnay, a lot depends on the endurance. If the wine was aged in a barrel, then it should have a rich, refined and intense taste and aroma. There is also another way. It is more economical in terms of time and resources. Some winemakers pass the drink through vats of oak chips. This gives the drink a distinct vanilla flavor. This method has already lost its popularity and relevance, but if you come across just such a copy, then just cool it better. Chardonnay is also used to make delicious blanc de blancs champagne with a rich fruity taste.

What food goes well with

Due to the fact that the flavors of chardonnay often vary significantly within the same variety, there is no universal list of dishes that it successfully complements. It all depends on the taste and aroma. So, the Burgundy version, which is famous for its minerality and creaminess, goes well with creamy sauce, tender veal and even smoked fish. Lighter, fruity versions can be enjoyed with fruit tarts and Asian-spiced dishes. Hear what your taste buds are telling you.

7. Gruner Veltliner

Peculiarities

Gruner comes in all sorts of variations. It can either have a viscous, powerful, rich taste, or be a light dessert wine. Among the main and most memorable tones in the gruner are white stone fruits (peach, nectarine, apricot), citrus fruits and spices (white and pink pepper, ginger).

As for the place of its production, this variety is firmly associated with only one region on the planet - this is Austria. The Grüner Veltliner has no impressive assessments and striking background, but he is the hallmark of Austrian winemaking, and therefore deserves attention.

What food goes well with

The spicy-fruity taste and aroma make the Gruner Veltliner an excellent addition to meat. In general, this wine goes well with all Austrian national meat dishes. But its gastronomic compatibility is not limited to this. This wine can be served with turkey, chicken, omelets, grilled fish and almost any vegetable. Spices are not a hindrance to him, so you shouldn't feel sorry for them.

8. Merlot

Peculiarities

Merlot is a soft, feminine wine that manages to show its assertiveness and character. A good merlot really has a powerful, rich flavor and a memorable aroma. However, it definitely cannot be called sharp. This variety is grown in all regions where winemaking is widespread, but France, of course, remains the most popular place.

The bouquet of aromas for which merlot is famous can be endlessly described. These are ripe berries and fruits (cherries, plums, blackberries, raspberries), and numerous spices, including pepper, licorice, cinnamon, as well as flowers, mint, and herbs. If the merlot is aged in an oak barrel, then over time the wine also acquires a seductive aroma and taste of cigars, smoke, dark chocolate, old leather and nuts.

What food goes well with

Its ability to smooth out harsh corners and its mellow yet rich flavor make merlot an almost universal drink. It goes well with any meat, especially if it's grilled. Merlot goes well with Italian cuisine, as well as all kinds of salads. With spices and herbs, this variety coexists quite peacefully. As for fish, tuna should be preferred.

9. Gewurztraminer

Peculiarities

Gewurztraminer is an aromatic wine made in many regions, but its homeland remains Alsace. Its aroma is very bright and intense and not as subtle as that of other wines. Gewurz is frankly fragrant with roses. That is why true connoisseurs do not particularly like it, because its taste is quite obvious and quickly guessed. However, in addition to roses in the aroma of Gewurztraminer, you can hear notes of chili, peach, grapefruit and lemon zest, lemongrass, bergamot, honey, pastry sweets and meadow herbs.

As they say, there are no comrades in taste and color, but the bouquet is quite impressive. So this variety has every chance to please you. In addition, it has a good gastronomic compatibility.

What food goes well with

Despite the fact that the acidity of this wine is not so high, it is quite enough to serve Gewürztraminer with rich cheeses and smoked fish. The sweet versions complement baked goods perfectly. So, sweet Gewürztraminer and strudel are a classic combination in Alsace.

And dry options go well with oriental cuisine, for example, Chinese and Japanese. Some winemakers even add Gewürztraminer to other young wines during the making process to serve with sushi and rolls.