Here 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.best wine to have with turkey Typical taste in varietal wine: Riesling wines are much lighter than Chardonnay wines. going to france to buy wine for weddingThe aromas generally include fresh apples. best value wine boxesThe riesling variety expresses itself very differently depending on the district and the winemaking. wine tours long island for 2Rieslings should taste fresh. best wine deals xmas 2014

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.best wine to bring as gift 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. 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. 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. Food-wine pairing: best with simply prepared red meat. Typical taste in varietal wine: full-bodied, but firm and gripping when young. With age, rich currant qualities change to that of pencil box. 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. For reference there is a longer list of red varietals.You may be interested in related articles:Chardonnay, gewürztraminer, moscato are white grape varieties. This page describes wine styles by variety and production area. Any below variety can give dry white wine or sweet white wine. Some varieties can be made bubbly or still. If only one variety (chardonnay, gewürztraminer) is mentioned on the label, then the wine is called varietal and is named after the grape with a capital initial (Chardonnay, Gewürztraminer).

Food pairings: a good choice for fish (even salmon) and chicken dishes. Districts: chardonnay makes the principle white wine of Burgundy (Bourgogne, France), where it originated. Chardonnay is versatile and is grown with success in most viticultural areas under a variety of climatic conditions. Yet it only amounts to 2 percent of the world vine areas. Total chardonnay vines cover more than 160,000 hectares (400,000 acres). The biggest states were in 2005: Typical taste of the different types of chardonnay: voluptuous. Chardonnay wines are often wider-bodied (and more velvety) than other types of dry whites, with rich citrus (lemon, grapefruit) flavors. Tasting a USD 20 Californian Chardonnay should give citrus fruit flavors, hints of melon, vanilla, some toasty character and some creaminess. Food pairings: a versatile food wine for seafood, poultry, and salads. Districts: of French origin, sauvignon blanc is grown in the Bordeaux region where it is blended with semillon.

The Loire valley and New Zealand produce some excellent sauvignon blanc varietals. Some Australian Sauvignon Blancs, grown in warmer areas, tends to be flat and lack fruit qualities. Typical taste in varietal wine: sauvignon blanc normally shows a herbal character suggesting bell pepper or freshly mown grass. The dominating flavors range from sour green fruits of apples, pears and gooseberries through to tropical fruits of melon, mango and blackcurrant. they require bright aromas and a strong acid finish and are best grown in cool climates. Food pairings: Semillon goes with fish but there are many better matches. Serve dry Semillon with clams, mussels, or pasta salad. Districts: sémillon is the major white grape in the Bordeaux region of France. Sémillon is also known as Hunter (River Riesling), boal/bual of Madeira, chevrier, columbier, malaga and blanc doux. Sémillon is also grown in Chile, Argentina, Australia, and California. Typical taste: the wine varietal features distinct fig-like character.

Sémillon is often blended with sauvignon blanc to delimit its strong berry-like flavors. From the Bordeaux region of France come the great Sauternes and Barsac. These wines are produced from overripe sémillon grapes. They are blended with sauvignon blanc to produce a syrupy, full-bodied wine that may be world class.The moscato variety belongs to the muscat family of grapes - and so do moscatel and muscat ottonel. Food pairings: Moscato shows best on its own: without food but sweet wines will pair with dessert. Districts: moscato grows in most vine-friendly climates, including Italy, the Rhône Valley (where it is called muscat blanc à petits grains) and Austria (where it is called Muskateller). Typical taste: often sweet and always fruity, with a characteristic grapefruity and musky aroma. Moscato wines are easily recognizable to anyone who has tasted a Muscat table grape. Districts: pinot grigio is planted extensively in the Venezia and Alto Adige regions of Italy.

Pinot grigio is also grown in the western coastal regions of the U.S.A. It is called malvoisie in the Loire Valley and pinot gris in the rest of France. In Germany and Austria pinot grigio is known as the Ruländer or Grauer Burgunder. Similar aliases are used in the german settled regions of Australia. Typical taste: crisp, dry wines with good acid "bite" are typically made in Italy and Germany. Oregon or Alsace Pinot Gris shows aromatic, fruity flavors. Pairing with food is more difficult because Alsatian winemakers leave the grapes on the vine much longer. The perfume in Alsatian Pinot Gris makes it especially well suited for Thai or spicy Chinese cuisine. Food pairings: gewürztraminer is ideal for sipping. It can fit Asian food, pork and grilled sausages. Districts: gewürztraminer is best known in wines from Alsace, Germany, the U.S. West Coast, and New York. Typical taste in varietal wine: fruity flavors with aromas of rose petals, peaches, lychees, and allspice.