Name: Regionals, Varietals, Generics and Proprietary wines are named can be confusing. Sometimes they are named for the area in which they are produced (i.e. - Champagne, Pouilly Fuisse), others are named for the grapes from which they are made (i.e.- Chardonnay, Merlot), some are named for distant, better known production areas which produce wines that are at least slightly similar (i.e.- Chablis, Burgundy or Champagne produced in the United States), and finally, there are wines that have 'made up' brand names applied to them (i.e. - Mateus, Blue Nun). The decision to name a wine in a certain way is influenced by local laws or traditions and marketing Regional Wines: In countries (mostly European) that have a long history of wine production, regulations have been developed that require certain varieties of grapes, viticultural practices and winemaking to be applied to wines from individual regions. These laws are based on centuries of experience with different

grapes and methods and a resulting knowledge of what works best for that particular location. Most of the better French, Italian and Portuguese wines fall into this category. few Regional names include: Bordeaux, Varietal Wines: These wines are named for the grape variety from which they are produced. Almost every country now allows wines to be labeled this way although knowledge of local laws is beneficial because variations do exist. 75% of a particular grape is required for a wine to be labeled with that varietal name. a wine designated with a grape varietal name must contain 100% of that particular variety. In general, 'new world' countries are more likely to label their better and best wines with varietal names while 'old world' countries relegate varietal naming to wines of the everyday table wine category. Varietal names are: Chardonnay, Generic Wines: This particular category of wines is more common in the United States than in most other countries and

is almost non-existent in European countries. that have no content or origin requirements that are named for distant and famous wine producing regions. It is a marketing practice that was especially common in the United States when the modern wine business was developing. If an American winery produced a sparkling wine, it was labeled as a 'Champagne' evenbest seller wine in india though true Champagne can only be produced in the Champagnebest book on wine and spirits Similarly, if a wine was white and dry, it might be labeledglass of wine compared to shot 'Chablis' even though it bore little resemblance to a true Frenchwine 6 bottles 25 off

Some examples of Generic names include: Chablis, Burgundy, Champagne, Sherry and Port. Most countries have treaty agreements that protect the names of important wine regions. see a sparkling wine produced in Europe outside of the Champagne region of France that is labeled as Champagne. from Italy are Spumante and those from Germany are called Sekt.best wine in california 2013 In the United States and any other countries that allow genericbest fruity red wine naming, consumers become easily confused and often fail to appreciateuk wine club offers the true quality of the real regions whose names are used towhich wine is best in taste

market inexpensive and inferior wines. Proprietary Wines: These are wines that may qualify for varietal or regional naming but for marketing reasons have been given unique trademarked names. If is usually harder to establish a proprietary brand, but if it is done successfully, the result can be much more profitable. Imagine if the Sutter Home winerybest red wines cooking had trademarked the "White Zinfandel" name that they gave toHad they done so, they would be the only White Zinfandel on the market. Instead they face challengers from Beringer, Mondavi, Gallo and nearly every other large wineryOn the other hand, if they were the only winery promoting White Zinfandel, you have to wonder if that wine would ever have become so popular in the United States. proprietary named wines are mass market wines, the use of a proprietary name is not necessarily an indication of quality.

Some examples of Proprietary names include: Blue Nun, Grange,Chardonnayis a very versatile wine grape: its flavor and aromas are easily influenced by where it's grown and how it's made. Fruit flavors range from apple and lime in cooler climates to tropical fruits in warmer places. When barreled in oak, it takes on a richness characterized by honey and butter flavors. When barreled in stainless steel, it often retains more mineral flavors and comes across as fresher on the palate. Chardonnay excels in Burgundy, France. Cool coastal areas of California also produce excellent Chardonnay.Chardonnay is a favorite with seafood. Minerally versions, like those from Chablis, France, pair particularly well with oysters.Riesling is a crisp, clean wine with green apple, pear and lime flavors. The best offer pleasing mineral qualities as well. With age, Riesling takes on honey flavors and attractive oily aromas. Riesling grows well in Germany, the Alsace region of France, the Finger Lakes region of New York, and parts of Australia and Washington State.Riesling pairs nicely with spicy foods, poultry and pork.

Try it with Thai food.Pinot Gris is made from grapes that generally produce different styles of wine depending on where the grapes are grown and how they're handled in the cellar. In the Alsace region of France, and in places like Oregon and New Zealand, Pinot Gris typically makes rich wines marked by a bit of spice. The Italian style (Pinot Grigio) tends to be fresh, crisp and refreshing.Sample either style with seafood and pasta dishes, vegetarian food and poultry.Sauvignon Blanc is a fresh, crisp, aromatic wine with grapefruit and grassy flavors. This wine is the star of the Loire region of France. It also shines in the Bordeaux region, where it is often blended with Semillon. In the New World, New Zealand has emerged as a prime spot for Sauvignon Blanc.Sauvignon Blanc is a food-friendly wine that goes well with many seafood, poultry and vegetable dishes.Stay tuned for more articles about wine and food, including regional food and wine pairings from around the world.Merlotis a soft, supple wine with nice fruit flavors of plums and blackberries and occasionally mint, chocolate and eucalyptus flavors and aromas.

Typically, it is ready to drink earlier than Cabernet Sauvignon, which sometimes needs a few years for its astringent tannins to mellow. Outside of Europe, New World Merlot shines in places like California, Chile and Washington State.Cabernet Sauvignonis more assertive than Merlot, with more tannin and greater aging potential. It can have flavors of blackberries, plums, black currants, and cassis. Aged in oak, Cabernet Sauvignon can take on flavors of vanilla, cedar, chocolate, and coffee. Beyond Bordeaux, Cabernet Sauvignon does well in Napa, California, where it produces smooth, ripe wines. Washington State, Chile and Australia are also making excellent Cabernet.Merlot and Cabernet Sauvignon are very nice with meat dishes like beef and lamb.Pinot Noir, a notoriously difficult grape to grow, made its mark initially in Burgundy, France. The grape continues to deliver single-varietal wines that are among the best in the world. Pinot Noirs are delicate wines that taste of red fruits like cherries, raspberries and strawberries.

With age, flavors and aromas become more complex, developing earthy notes like mushrooms and decaying leaves. Burgundy in particular is noted for developing these earthy flavors. In the New World, tasty Pinot Noir is being made in Oregon, New Zealand, and some of the cooler appellations of California.Pinot Noir is a versatile food wine, great with poultry, salmon, meat and vegetable dishes.ShirazAustralian versions are typically big, bold and spicy with jammy fruit and aromas of leather and black fruit. Syrahis at home in the Rhone region of France, where the grape makes spicy, rich, darkly delicious wines that increase in complexity as they age. Syrah also makes delicious wines in Australia, where it is marketed as Shiraz. Syrah also excels in Washington State, where it often displays an attractive acid balance, and in California, where the styles vary significantly.Syrah is a very versatile wine that pairs well with a wide variety of foods. It's terrific with grilled meats.Sangioveseis the wine grape that makes Chianti, a tremendous food wine with flavors and aromas of cherries and rose petals.