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If Wine Had a Personality
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If Wine Had a Personality
Just as you can imagine the different flavors of steak, chicken, and pork chops without actually eating
them, you can learn to imagine the flavors of zinfandel, pinot noir, merlot, and other wine varietals.
Being conscious of the differences makes buying wine and pairing it with food much simpler.
Personality: Sensual and understated. Pinot noir is one of the most food friendly red wines, thanks to
lots of inherent acidity.
Aroma, flavor, and texture: Rich Loamy earth, mushrooms, warm baked cherries; usually medium-
bodied flavor with a smooth, supple texture that's often described as silky.
Try it with: Grilled salmon, most anything with mushrooms (Risotto with mushrooms!), roasted
chicken, and duck breast.
Origin: Northern Rhone Valley of France; also made in Australia (where it's called shiraz) and the US.
Aroma flavor, and texture: Wild berries, chocolate, black licorice, black pepper with hints of
meatiness; medium to full bodied flavor, with a soft, thick mouthfeel. Australian shirazes, in
particular, are big, plush examples of the wine world.
Personality: Depends on price - inexpensive merlots are simple, basic red wines of little character. But
if you spend $25 or more, you'll get a wine as rich and majestic as cabernet sauvignon.
Aroma, flavor, and texture: Cocoa, red plums, cassis, espresso, cedar, tobacco; medium to full bodied.
The top merlots have a lot of structure.
Cost: From $10 for inexpensive Chilean merlot, $20 to $40 for a very good merlot from California, to
more than $2000 for a bottle for the top Bordeaux made merlot.
Wine Selecting - www.WineSelecting.com
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Personality: The preeminent classic red variety, thanks to its complexity, majestic structure, richness,
and capacity to age for decades - the Sean Connery of red wines.
Origin: Bordeaux, France, but terrific examples are now produced in virtually every great red wine
region of the world.
Aroma, flavor, and texture: Similar to merlot, only bigger, deeper, more intense, and powerful.
Watch out, though, for poorly made, cheap cabernet sauvignon, which can be dank and weedy.
Try it with: Grilled steak (cabernet and grilled steak are considered a classic American pairing) and
roast beef.
Aroma, flavor, and texture: Like a big boysenberry pie with vanilla ice cream - full bodied, mouth
filling, and flannel soft.
Try it with: Meat loaf, barbecued ribs, burgers, bean and vegetable casseroles, or pot roast. Open a
bottle with Chipotle Barbecue Burgers with Slaw.
Wine Selecting - www.WineSelecting.com
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