Your Questions About Types Wine

Brian answers:

It is confusing, I know. I can try to help.

Basically, 90% of what you are going to see at your local grocery store or general wine shop is made to be drank. Most of these wines are $50 and under.

The remaining 10% are meant to be stored under controlled conditions to allow the wines to mature. Bordeaux wines are a great example of this, as are some higher end California cabernets. Over time, the tannins (the contents that make red wine seem “bitter”) begin to mellow and certain flavours and tastes begin to appear.

Not all wines are meant to age. Because they are bottled as ready to go, they will not benefit from aging. They may turn to vinegar, as someone mentioned, but more likely they will simply bottom out. Meaning, they lose most of their flavours.

A 50 year old Beringer White Zin won’t be worth anything. Ditto for a Yellow Tail Shiraz. Or a Kendall Jackson Chardonnay. Or a Korbel Sparkling Wine.

But, bring me a 2005 Petrus and I’ll hold it for 50 years, and I’m sure I’ll make some cash back on my $5000 investment. : )

We have a good sized wine collection, but we don’t have it to sell it. We have to so that in 5-10 years, we will enjoy it thoroughly with friends and family. It’s increasing in value all the time, but we don’t use it as a factor in our net worth or anything. Yes, there are people who buy up wine with the sole goal to resell it, but it’s a tricky and finicky business. There are few wines that are guaranteed to increase in value, and generally, and the best prices come in cases. So, that’s a lot of space that you have to have, and a controlled temperature, for years on end.

Brian answers:

Traditionally bottles are shaped depending on what grapes are used in the wine and are specific to a particular area.

After looking here is a great site
http://cellarnotes.net/bottleshapes.html

Brian answers:

Generally, white grapes make white wine and go with lighter foods. They can also complement a bit of aciditity.

Red wines are heavier, and complement meats better.

The easiest way to memorize the wines is to think of then in terms of weight. Then pair the wine with the food that matches the category:

Whites:
Sauvignon Blanc – grassy flavors. Light and crisp. Pairs well with asian foods. It will balance acid nicely.

Vigoner and pinot grigio: Two different, yet similar wines. A bit heavier than sauvignon blanc. Very good with white fishes and shell fish. Rhone and Italian white wines are made from these grapes.

Chardonnay: The big daddy white. Also very popular. These wines tend to be vinted with strong oak flavor which get described as “buttery”. The wines are also richer in flavor. These will go well with seafood in general. Chicken or pasta with a cream sauce also work well because of the common butter flavors. Note: White Burgandy is generally made from Chardonnay grapes.

There are other white wines, although if you stick to the ones above your patrons will appreciate your knowledge.

Reds:

The very popular Pinot Noir, because of the movie Sideways, pairs with shellfish that has been grilled and doesn’t have much acid in the dish. Any dish that has lemon or capers in it, go back to white wines. Pinot Noir is excellent with salmon and other heavier fishes. Pinot Noir will also pair with dishes that have fruit based sauces since the fruit will enhance the fruit flavors in the wine. Things with reductions of cherries, bluberries, blackberries, and plum will show nicely. Meats with subtle flavors like roasts and braisings pair well with Pinot Noir. Note: Red Burgandy is made from Pinot Noir.

Zinfandel: This red wine is described as “jammy”. It is generally a good times wine that has simple, powerful flavors. It pairs well with tomato-based sauces. It’s great with most Italian foods. The primitivo Italian wines are the same grape.

Chianti and other Sangiovese wines including Super Tuscans: These are generally from Tuscany. Only recommend a reserve Chianti. The wines tend to be lighter than Zinfandels and pair well with tomato-based sauces. The Super Tiscan wines are a bit heavier since the wine makers blend merlot and Cabernet Sauvignon with the Sangiovese to create a more complex flavor. Any meat that is lightly grilled will pair well.

Merlot and Cabernet Sauvignon: These are very popular red wines. The merlot tends to be a more friendly wine to meat dishes that have fruit sauces, or have been braised. A patron would order a merlot based on their taste preference. I wouldn’t offer the varietal without the customer asking. Cabernet Sauvignon is the king of the reds in terms of popularity and price. It pairs well with game, lamb, and grilled beef. Some patrons would prefer a Cabernet Sauvignon out of personal preference and it’s ok to lead with the varietal as a first suggestion of a red wine. The French Bordeaux wines and meritage wines from California are based on these two varietals as primary components. The Austrailian Shiraz is considered related, although tends to be much stronger in flavor.

Petitie Syrah and Syrah: These two reds have fallen from the most widely produced wine in California to an unusual appearance on a wine list. Both wines are similar and quite good when paired with barbequed meats. Anything that has a carmelization as the dominant flavor pairs well with these wines. The Red Rhone wines are also based on these grapes.

Finally, a bit about Champagne: Many patrons consider this a celebratory wine and have very little understanding of how to pair it with food. Champane is great with shellfish. It is particularly good with raw oysters. Any dish that has cayenne pepper will also pair well with champagne.

Good luck in your new job!