Some Varietals

"I'll just have a Pinot..." I think that was from one of those Real Housewives of....shows, wasn't it? I've often heard that sentence; and 'back when' I'd have thought "ooh, she knows her wine". Today I chuckle on the inside "pinot what? noir? grigio? blanc?"...Let's go over a few so we are comfortable :)

**Please note that I'll add more varietals to this page as often as I can; and I'll note additions on the home posts.

Some common whites:

Pinot Gris/ Pinot Grigio - The grape itself originated in Burgundy, France as Pinot Gris. The clone of Pinot Gris grown in Italy is called Pinot Grigio.
~ Pinot Gris are often medium to full-bodied with a smooth, rich style and a little spiciness
~ Pinot Grigio are usually light to medium-bodied with a fresh crisp style.

• other names: auxerrois gris, fauvet, fromentau/fromentot, grauer burgunder, grauklevner, malvoisie, monemvasia, rulander, sivi pinot, szurkebarat, tokay d'alsace
• Flavour notes: Dry, soft, gently perfumed; with melon, citrus & green apple.
• Great sipping wine served on its own or with food. Drink young to 3 years old. 
• Food pairings: lighter meals, such as poultry; or anything with a rich sauce or texture such as scallops, or veal in a cream sauce

Chardonnay - The grape originated in Burgundy, France. ~ very diverse & can undergo many winemaking processes that can change the final style

• other names: Aubaine, Beaunois, Gamay Blanc, Melon Blanc
• Flavour notes: un-oaked Chardonnay is clean, crisp & fruity; while if it is oaked (and there are many levels or intensities of oaking) the wine is medium to full-bodied, rich and complex. Oaked Chardonnays often give buttery, nutty (hazelnut), clove, butterscotch, spice, or coffee and honey. Fruity characteristics would be lemon, grapefruit, apple, pear, melon, pineapple, peach.
• Food pairings: depend on the body of the specific Chardonnay you're drinking ~ lighter-bodied belonging with poultry & lighter meats, while the fuller-bodied, richer types would be paired well with rich cream sauces on pasta, or smoked flavour foods.

Riesling - Originated in the Rhine region of Germany

• other names: Rheinriesling, Johannisberger
• Flavour notes:  almost never oaked, can be produced in many different levels of sweetness from extra dry, to very sweet.  The flavour itself is sweet-tart, quite literally like the little pressed powder candies.  Fairly acidic notes of white peach, and citrus.
• The higher the acidity, the more body and will age longer, typically 3-10 years.  It is the shining star of cool-climate grapes.
• Food pairings:  cuts the intensity of rich or creamy sauced dishes like seafood.  The sweetness in a moderately sweet Riesling pairs extremely well with smoked, salty meats, such as Black Forest Ham.

Gewurztraminer -  Let's start with the correct pronunciation:  Try it in 2 words:  Gewurz (geh-vurts) & Traminer (tra-mee-ner).  Originates in Italy, however the German name!  The German word "Gewurz" means spicy or perfumed & "Traminer" means it is from Tramin, Italy.

• other names:  Musque (and about a thousand others..)
• Flavour notes:  sweeter, tropical fruit notes with lychee nut, rose water undertones.  Spicy.  Not hot-spicy, but aromatic..think cloves.
• drink young to 5 yrs
• Food pairings:  ANY spicy food, however you never want the spice of any dish to over power your wine.  The spicier the food, the sweeter the wine. Asian food in general, especially spicy Thai, or Indian curry dishes.

Sauvignon Blanc -  Originally from Bordeaux, France; now grown in many wine making locations.

other names:   Fume Blanc, Sancerre, Pouilly-Fume

Flavour notes:  when grown in cool climate, the wine is grassy & herbaceous with notes of grapefruit and bell pepper. Warmer climate Sauvignon Blanc tastes more of melon, gooseberry & passion fruit.

drink young to 5 yrs

Food pairings:  with herbaceous red pasta sauce, shell fish, summer gazpacho, or salads light in vinegar

Muscat - thought to originate in ancient Greece, and was likely brought to Italy by some Roman soldier or Phoenician trader

• other names:  Moscato
• Flavour notes:  signature floral/perfumed notes, fruity, musklike
• drink young to 3 years
• Food pairings:  sweeter Muscat wine should be paired with soft cheeses, spicy foods, or even game dishes ~ dry Muscat would pair well with chicken, pork or fish with fruit salsas

Seyval Blanc - a French hybrid

• other names: Seival, Seyve Villard
• Flavour notes:  fresh and crisp, sort of like a mild sauvignon blanc--apple or grassy boquet with citrus notes
• drink as young as possible, the lightness of this wine will subside with age
• Food pairings:  very light fare such as poached fish or grilled chicken

Some common reds:

Merlot - The grape originated in Bordeaux, France and is one of the 6 permitted varietals in the wine "red Bordeaux" or "claret".

• other names:  Picard, Langon
• Flavour notes:  dry, medium-bodied with soft, mellow, fruity palate of plums, dark cherries, and chocolate.  A main characteristic of Merlot is its velvety texture.
• Drink young to 8 years. If the tannins are softer, consume on the earlier side.
• Food pairings:  Lighter or medium-bodied Merlots are well paired with pasta in tomato sauce, gourmet pizza, mild hard cheeses; fuller-bodied Merlots are great with grilled red meats & game.  Lighter Merlots make excellent sipping wines; & so do the fuller ones, provided you enjoy the fuller, more tannic taste.

Cabernet Sauvignon - Originated in Bordeaux, France and is one of the 6 permitted varietals in "red Bordeaux" or "claret".

• other names:  Bouchet, Bouche, Petit-Bouchet, Petit-Cabernet, Petit-Vidure, Vidure, Sauvignon Rouge
• Flavour notes: Power house of the red grape.  The younger the wine, the harsher the tannins, which can be chalky and puckerish.  When matured they develop to warm and silky smooth.  Prominent notes of black currant, peppercorn, tobacco, tar, chocolate.
• Can be enjoyed as young as 3 years, and up to 15 or more depending on the style.
• Food pairings:  red meat, game, aged cheddar.  Young, tannic Cab-Sauv is best paired with rare meats; older, softer Cab-Sauv is well paired with medium to well done meats or can be enjoyed as a strong sipping wine.

Cabernet Franc - Originated in Bordeaux, France.  One of 6 permitted varietals in "red Bordeaux" or "claret"

• other names:  Breton, Petit Viodure, Trouchet Noir
• Flavour notes:  fruit forward, with a charecteristic cedary bite on the finish.  Notes of red plum, black berry fruit.  Usually lighter, to medium-bodied.
• higher tannin and higher alcohol/acidity are the ageing factors.  Usually 3 years, & up to 10
• Food pairings:  PIZZA :) The more fruity versions go very well with red sauced pasta; cabbage rolls, anything rustic.  A really great sipping wine as well.

Pinot Noir - Originated in the Burgundy region of France.

• other names:  Blauburgunder, Spatburgunder, Rulandske
• Flavour notes:  light-bodied, cherries, typically notes of tobacco or leather, can be fairly tannic, despite its lighter body
• drink young to 5 years +
• Food pairings:  veal, pizza, grilled steaks, tuna, Portobello mushrooms

Gamay Noir - originated in Beaujolais, France

• other names:  n/a
• Flavour notes:  light, fruity, hardly any tannins, notes of berries
• drink young, barrel aged vintages could age for 2-4 years
• Food pairings:  red sauced pasta, casual take-out like pizza or burgers - also a red that does great with dark meat chicken

Baco Noir - originating in France, resulting from crossing Folle Blanche with a type of Vitis riparia

• other names:  n/a
• Flavour notes:  full bodied, very dark coloured, dry but jammy, notes of plums and leather - very juicy and soft on the palate when mature
• drink young to 5 years, the younger ones will be a bit more tannic, and will soften with age. The fuller the body and higher tannins, the longer it could age.
• Food pairings:  any medium to full flavoured dish.  Really. The page isn't long enough :) pork, beef, chicken, and everything in between. The only thing that may not be as well suited would be very light meals, just because they would pale with the juicy taste of the wine.

Shiraz/Syrah - originating in southeastern France, as the offspring of 2 grapes: Dureza & Mondeuse Blanche

• other names:  Hermitage, Cote Rotie, Chateauneuf du Pape
• Flavour notes:  wide range of character from sipping wine to near port-like concentration; mostly full-bodied, peppercorn berry, usually with rich tannin and a signature peppery finish
• ages very well, 4-8 years or longer for Shiraz; decades for Syrah
• Food pairings:  steak or any beef, barbecued meats, stews, roasts, pastas with meat sauce

I will update and add more asap :) Thanks for your patience.