Broaden your wine horizons Most of us have only one question when it comes to wine—“Red or white?”—which means we've been seriously missing out. Turns out there's a new trend in winemaking: using anything but grapes. Winemakers have moved beyond the vineyard to bottle everything from strawberries to elderberries, and the results are ridiculously tasty. In addition to the array of fresh, fruity flavors these new vinos offer, there’s also a health benefit: Each variety comes with its own unique blend of disease-fighting chemicals. “Fermentation may improve the health benefits of fruit,” says Elvira de Mejia, PhD, a professor of food science and human nutrition at the University of Illinois. “When the sugars are removed by fermentation, some key chemicals, like anthocyanins, become more powerful.”Need any more motivation to pop the cork? Try a glass (or two) of these six delicious fruit wines. “This is a versatile wine,” says Dominic Rivard, an award-winning wine master and author of The Ultimate Fruit Winemakers’ Guide.

“You can use apples for dry wine, cider, sparkling wine, or ice wine.” For a palate-pleasing bottle, look for a blend of aromatic apples (like Golden Delicious, McIntosh, and Red Delicious) and acidic ones (like Jonathan and Winesap).Combining different types gives you complexity of flavor, but also nutritional variety. “Apples that have been bred for size, color, and sweetness have lost a lot nutritionally,” says Mary Ann Lila, PhD, director of the Plants for Human Health Institute at North Carolina State University. “Those closest to the wild aren’t very flavorful, but they’re chockfull of health-beneficial compounds.” By combining several varieties, you get a pleasing flavor with lots of health benefits. The primary player: quercetin, which helps build up your immune response. )More from Prevention: The Doctor's Book Of Home Remedies Strawberry wine is best consumed fresh, so grab a corkscrew and start sipping—you don't need to let the wine breathe. “Keep it light—it lends itself to the Rosé style very nicely,” Rivard notes.

“It’s a fun, easy-drinking, summer-type wine.” In your body, however, this wine gets down to business. “The main component in strawberries is anthocyanins—and in the wine, they’re concentrated,” says Dr. Lila. These compounds are bursting with health benefits: In a University of California Los Angeles study, anthocyanin-rich strawberry extract was shown to destroy human colon cancer cells (even more effectively than blueberry, cranberry, or blackberry extracts). best michigan made wine Low in sugar and high in acid, blueberries are ideal for dry table wines, which are best served at room temperature, says Rivard. best wine store red deer“Blueberry wine can fool a lot of people into thinking it’s a grape wine,” he says.wine for 40 guests

Even though the two have a similar taste, the nutritional impact of blueberry wine is superior to the grape-based stuff: A 2012 University of Florida study found that blueberry wine has more free radical-fighting power than 80% of reds and 100% of whites—which translates into more protection for your heart, digestive tract, and eyes, the scientists say. the best winery in nj One of the few fruit wines that ages well, “blackberry wine reminds people of merlot,” says Rivard. one hope wine dog“Blackberries are usually a little less acidic than other berries, so they give you a very round, smooth flavor.”best kindle wine booksThe deep color comes from the healthy chemicals inside: Each little orb houses a range of disease-fighting anthocyanins, but perhaps most notable is delphinidin. where to buy ice wine near me

“This compound helps decrease inflammation,” says Dr. de Mejia, “and we have found that it inhibits some enzymes related to type 2 diabetes.”  Cranberry wine is characterized by a slightly acidic flavor, balanced out by a delicate sweetness. When it comes to its health benefits: “A lot of people who have urinary tract problems like drinking cranberry wine—it’s more fun to drink than the juice!” says Rivard. best deals on wine coolersAnd it’s a proven protector: “Cranberries contain A-type proanthocyanidins,” explains Lila. “where to buy 90 plus wineThese wash pathogenic bacteria out in your urine stream, which helps avoid infection.” Cranberry wine also contains nearly 99% less headache-inducing histamine than red wines, a recent Canadian study found.  Elderberry wine is a serious overachiever.

A single glass houses more health-protecting antioxidants than Chardonnay, peach, apple, and plum wines combined, according to a recent study from Canada. You can credit Mother Nature: “Elderberries grow in the wild—and they can’t run away when there is danger,” says Dr. Lila. “So they have to have this wonderful cornucopia of compounds to protect them from adversity—things like UV rays, bugs, or drought.” The dark-hued berry also boasts magnesium, a mineral few of us get enough of. As you can probably guess, this powerhouse fruit doesn’t produce a weak wine. “It is very full-bodied,” says Rivard. “Elderberry wine has a lot of tannins in it, so it has a very long shelf life and will improve quite a bit over the years.”)More from Prevention: 25 Ridiculously Healthy Foods Let's Stay In TouchHere is a quick reference to the most popular wine varieties and how to pair wine with food. This page describes the different types of wine per district and variety (riesling, pinot noir, etc.).

It does not describe the styles of wines by colour, sweetness, or fizz. The repartition of wine types in a cellar is suggested in the buying guide. Please find herebelow basic varietal descriptions and pronunciations, tasting terms, plus suggestions on pairing the wines with food. A variety is the type of grape. It is written here with a lower-case initial. If only variety is mentioned on the bottle label, then the wine is called varietal and is named after the grape with a capital initial (Riesling, Pinot Noir, etc.). A varietal wine primarily shows the fruit: the grape variety dominates the flavour. Food-wine pairing: dry versions go well with fish, chicken and pork dishes. Districts: the classic German grape of the Rhine and Mosel, riesling grows in all wine districts. Germany’s great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern USA is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet).

California Rieslings are much less successful, usually sweet and lacking in acidity for balance. Typical taste in varietal wine: Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.A very aromatic variety. Food-wine pairing: ideal for sipping and with Asian food, pork and grilled sausages. Districts: best-known in Alsace, Germany, the USA West Coast, and New York. Typical taste in varietal wine: fruity flavours with aromas of rose petal, peach, lychee, and allspice. A Gewürztraminer often appears not as refreshing as other kinds of dry whites.Chardonnay was the most popular white grape through the . It can be made sparkling or still. Food-wine pairing: it is a good choice for fish and chicken dishes. Districts: chardonnay makes the principle white wine of Burgundy (France), where it originated.

Chardonnay is grown with success in most viticultural areas under a variety of climatic conditions. Typical taste in varietal wine: often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavours. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut, toffee). Tasting a USD 15 Californian Chardonnay should give citrus fruit flavours, hints of melon, vanilla, some toasty character and some creaminess. Burgundy whites can taste very different. Food-wine pairing: a versatile food wine for seafood, poultry, and salads. Districts: New Zealand produces some excellent Sauvignon Blancs. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Of French origin, sauvignon blanc is grown in the Bordeaux district where it is blended with semillon. It is also grown extensively in the upper Loire valley where it is made as a varietal wine. Typical taste in varietal wine: generally lighter than Chardonnay — Sauvignon blanc normally shows a herbal character suggesting bell pepper or freshly mown grass.

The dominating flavours range from sour green fruits of apple, pear and gooseberry through to tropical fruits of melon, mango and blackcurrant. Quality unoaked Sauvignon Blancs will display smokey qualities; they require bright aromas and a strong acid finish; they are best grown in cool climates. For reference there is a longer list of white varietals.Shiraz or syrah are two names for the same variety. Europe vine growers and winemakers only use the name syrah. Food-wine pairing: meat (steak, beef, wild game, stews, etc.) Districts: syrah excels in France’s Rhône Valley, California and Australia. Typical taste in varietal wine: aromas and flavours of wild black-fruit (such as blackcurrant), with overtones of black pepper spice and roasting meat. The abundance of fruit sensations is often complemented by warm alcohol and gripping tannins. Toffee notes if present come not from the fruit but from the wine having rested in oak barrels. The shiraz variety gives hearty, spicy reds.

While shiraz is used to produce many average wines it can produce some of the world’s finest, deepest, and darkest reds with intense flavours and excellent longevity. You’ll discover Syrahs of value and elegance by reading my reviews of French wines.Its softness has made it an "introducing" wine for new red-wine drinkers. Food-wine pairing: any will do. Districts: a key player in the Bordeaux blend, merlot is now also grown on the US West Coast, Australia, and other countries. Typical taste in varietal wine: black-cherry and herbal flavours are typical. The texture is round but a middle palate gap is common.Widely accepted as one of the world’s best varieties. Cabernet sauvignon is often blended with cabernet franc and . It usually undergoes oak treatment. Food-wine pairing: best with simply prepared red meat. Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as Germany. It is part of the great red Médoc wines of France, and among the finest reds in Australia, California and Chile.

Typical taste in varietal wine: full-bodied, but firm and gripping when young. With age, rich currant qualities change to that of pencil box. Bell pepper notes remain. Vanilla notes if present come not from the fruit but from the oak treatment. They increase review ratings but may overwhelm the varietal taste. Another article deals with the health benefits of polyphenols.One of the noblest red wine grapes — difficult to grow, rarely blended, with no roughness. Food-wine pairing: excellent with grilled salmon, chicken, lamb and Japanese dishes. Districts: makes the great reds of Burgundy in France, and good wines from Austria, California, Oregon, and New Zealand. Typical taste in varietal wine: very unlike Cabernet Sauvignon. The structure is delicate and fresh. The tannins are very soft; this is related to the low level of polyphenols. The aromatics are very fruity (cherry, strawberry, plum), often with notes of tea-leaf, damp earth, or worn leather. Yet pinot noir is very transparent to the place where it is grown.