June 27, 2011
Red wines are rich wines that come from a variety of red grapes that grow all over the world. Depending upon the terrain of the earth that yields the grapes, the flavors of the grapes will produce wines that might vary wildly in flavor, but are all very tasty just the same. The wine grape varieties that produce the wines that we love are grown in the U.S., Australia, France, Italy, Spain, Chile, and in other smaller regions. Here is a look at five of the wine grape varieties that produce some of the best red wines on the market, past and present.
The Durif Grape: This grape was developed by a French doctor, Dr. Durif in 1800s. He created this wine, by mutating the breed with another wine grape. The Durif grape is a cross of the Syrah grape, and the Pelourisn grape. When these two wine grape varieties were blended together, they formed a wine that is known as the Petit Sirah, especially in the U. S. It grows well in warmer climates, such as California. The Durif was used for the production of Burgundy wines from the 50s to the 70s when Burgundy wine was popular on the market.
Merlot: The Merlot grape is mixed with Carbernet Sauvignon, and it makes a soft finished wine that tastes of berries. It’s dry and very rich. Merlot goes really well with rich meats, and although it’s great all year long, it goes especially well with heavy winter meals. These grapes are a bit more fragile than other wine grape varieties, and they can develop problems with mold easier than some other wine grape varieties.
Pinot Noir: This is a challenging grape for wine production. It grows under very finicky conditions, and it needs warmth in the day, and cool breezes at night. It produces a wine that taste of cherries and strawberries. It goes well with many different food groups.
Sangiovese: This grape is native to northern Italy. It’s used for Chianti. These grapes make for smooth wines that go well with a variety of foods, such as pasta and rich Tuscan fare. These wine grapes are often blended with Cabernet Sauvignon to build upon its flavor.
Grignolino: This grape is primarily grown and enjoyed in the Piedmont region of Italy. It produces one of the wine varieties that is best enjoyed while it is young. These wines are best enjoyed with beef, and with light to medium flavored snacking meats and cheeses. This is a wine grape variety that is extremely rare to find outside of its home region.
There are many more grape varieties that produce the wine that we enjoy. Although the label might state the name of the primary grape variety that was used to produce the wine, many wine makers will mix in several grape varieties to come up with the final wine product that will be sold on the market.
Patrick Beaufort is the owner of Grape Growing School, a website that teaches you how to grow grapes in your own backyard. Please visit his website to sign up for a free 10-day mini-course on grape growing.
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June 6, 2011
Most people have tried various red wines and white wines and they still have no idea what differentiates both. If you have no clue, then this article will give you the factors to look for; apart from the color which is obvious. Red and white wines can either be dry or sweet or anywhere in between.
The red wine is more robust, more complex than white wines. White wines are generally lighter without the complexity of reds. Though the grapes used do matter, but the main difference is in the fermentation process. Red wines are mostly made from red and black grapes, and white wines from green grapes. Sometimes red, black and black grapes are combined.
During the fermentation process for white wine, the stems, seeds and grape skin are gently removed from the grape juice after it has been squeezed from the pressing machine. On the other hand, during fermentation process for red wines the grape stems,seeds and grape skins are left in the squeezed juice. By leaving the stems,seeds and grape skins in the juice it produces tannins and pigments and are the ingredients that is also responsible for the complexity of red wines.
Tannins are compounds that are present in grapes and other plants. When you partake in drinking a very strong cup of tea, the bitter, sharp taste is caused by these tannins. These tannins act to prevent oxidation of the wine during the aging process. This prevention is very important in red wines, since they’re usually aged and matured for much longer period of time than white. Because it is aged longer the tannins provide another layer of flavor, therefore increasing the complexity of the wine and also making it more robust. The bite of the tannins will diminish and be mellow as the wine ages.
Both red and white wine can make an excellent addition to your delicious meal, depending on what brand and flavor you chose. The rules for picking the type of wine to match your meal is not edged in stone, but the differences in wine do provide some guidelines. I will pick red wines to go with my strong flavored meals, because it is more complex and robust in taste.
White wines on the other hand I will pick for my less flavored meals. Some people prefer red for meat dishes and white for fish and chicken dishes. The most important factor in choosing a wine for a meal is your own taste. Do you like it dry, light, sweet or slightly in between? Regardless of what wine you chose for your meal, just sit down and relax and pour yourself a glass as you slowly enjoy your meal.
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Technorati Tags: dry red wine, red wines, sweet red wine, white wines
April 27, 2011
Wine is produced all over the world from single varietal grape selections to popular varietal blends to please almost every palate, from the novice to the seasoned wine taster. Red wine happens to be the most popular choice the world over.
Barolo and Barbaresco
Derived from the Nebbiolo grape, Barolo wines are typically deep red with a thick and complex flavor that is sometimes flowery, reminiscent of violets and roses. Other flavors are fruit, licorice or oak. Barolo should be enjoyed at 60F and can age for 5-10 years. Barbaresco is a red wine that is more elegant and aromatic, though still powerful. In a way, Barbaresco is the younger brother of Barolo. Both of these red wines are made in the Piedmont region of Italy and pair well with grilled meats.
Beaujolais Nouveau
A very young, light, fruity wine meant to be served chilled, around 55F, with dominant flavors of strawberry and raspberry along with a grapey appeal that is virtually free of tannins. It is grown from the Gamay grape in the Beaujolais region (part of Burgundy) of France. Beaujolais Nouveau is released annually on the third Thursday of November. In food pairing, it goes well with grilled or roasted meats both light and dark, a variety of pastas, salads and cheeses.
Cabernet Franc
Originally from the Bourdeaux and Loire Valley region, Cabernet Franc enjoys the growing climates of California, Washington State, Australia, Chile, Canada, and South Africa. It is a wonderfully fruity wine, having lower tannin levels and a more distinct flavor reminiscent of berry; mainly blueberry, raspberry and at times plum. Cabernet Franc is more subdued and softer than its cousin Cabernet Sauvignon and is sold as a single varietal. However, it is ideal for blending with its cousin Cabernet Sauvignon and Merlot. Cabernet Franc is best served at 59-64F and pairs well with Mediterranean Greek and Middle Eastern dishes as well as poultry and pasta.
Cabernet Sauvignon
Originally from Bordeaux, Cabernet Sauvignon has a tremendous presence in the California wineries where the grape favors the warmer climate, and enjoys the popularity as the most sought after red wine. Cabernets are medium-bodied to full-bodied and characterized by a high tannin content which provides structure and intrigue to the wine and supporting flavors reminiscent of a rich, ripe berry, tobacco and sometimes green pepper. Cabernet Sauvignon is an ideal wine for aging, with 5-10 years being optimal for peak maturation. The longer maturation process allows the wine’s flavors to mellow, and makes the Cabernets ideal for blending with other grapes, primarily Merlot to add appealing fruit tones, without sacrificing character. Cabernet Sauvignon is best served at 59-64F, and pairs wonderfully with red meats, lamb, cheeses of strong flavor and dark chocolates.
Cotes du Rhone
Southeastern France’s Rhone Valley produces some of that country’s best bargain red wines offering good flavor, generally full-bodied with rich but smooth tanins, with plenty of food pairing options. Grenache, Syrah and Viognier are the primary varietals grown in the region. Red and rosé wines are made from Grenache Noir, Syrah, Cinsault, Carignane, Counoise and Mourvèdre grape varieties. With the exception of Northern wines using a majority of Syrah, product must contain a minimum of 40% Grenache to be blended into the Côtes du Rhône. Best served at 59-64F and pairs well with game and other rich meat dishes.
Malbec
Originating from Bordeaux France, Malbec is generally a grape used for blending. In the sun-drenched climate of Argentina, Malbec has found renewed appreciation and acclaim and has become Argentina’s signature grape producing a medium to full-bodied red wine. Malbec wine is reminiscent of ripe fruit flavors of plums and blackberry jam. The tannins are typically a bit tight with an earthy, wood appeal making for a fairly rustic wine that is quickly making a new name for itself with red wine lovers. Malbec is best served at 59-64F and pairs well with tomato-based sauces, Italian fare, red meat, Mexican, Cajun, and Indian dishes.
Merlot
A soft, medium-bodied red wine with juicy fruit flavors reminiscent of plums, cherries, blueberries and blackberries mixed with black pepper tones. Tannin levels are fairly low. Merlot is a prime wine for consumers just getting into red wines. Merlot originated from the Bordeaux region of France and is often blended with other varietals, such as Cabernet Sauvignon and Cabernet Franc. Blending Merlot with these wines mellows and softens the Cabernets. Merlot wines are very versatile with food pairings and are best served at 55- 60F degrees and enjoyed with poultry, red meat, pork, pastas, and salads.
Pinot Noir
Pinot Noir is a lighter flavored and colored red wine with flavors reminiscent of plums, tomatoes, cherries and red berries and, depending on the varietal’s growing conditions, an earthy or wood flavor. Pinot Noir is planted in California, Oregon, Germany, Italy, New Zealand, Australia, and other regions around the world. You are likely to pay a little more for Pinot Noir because it is produced in smaller quantities than most of the other popular red wine types. Pinot Noir is a versatile food wine best served at 55-60F, pairing well with spicy seasonings, creamy sauces, beef, ham, lamb, pork, poultry and fish.
Sangiovese
Italy’s most commonly planted red grape varietal predominantly producing the popular wines Chianti and Chianti Classico, wines of medium- to full-body with a tannin structure range from medium-soft to firm, and a medium to high acidity content. Flavors associated with Sangiovese wines are reminiscent of cherry, plum, strawberry, cinnamon and vanilla with a finish that can range from elegant to bitter. Best served at 59-64F, Sangiovese varietal wine pairs well with chicken, red meat, fish, lamb, pork, pastas, stews or well-aged cheeses
Shiraz/Syrah
Australia and South Africa call it Shiraz. In France, it is known and grown as Syrah, but it happens to be the same grape varietal that produces a deep-purple color and bold, spicy, red, medium- to full-bodied wines with firm tannins with rich flavors reminiscent of black cherry, blackberry, plum, bell pepper, black pepper, clove, licorice, dark chocolate and smoked meat. Best served at 59-64F, Shiraz/Syrah pairs wonderfully with spicy Mexican, Cajun and barbeque dishes, grilled fare, beef stews, red meats, even pizza and meat lasagna.
Zinfandel
California’s #2 most widely planted red wine grape. Originating in Croatia, not southern Italy as previously thought, where it is a kin to the Primitivo grape . DNA “fingerprinting” recently proved that both Zinfandel and Primitivo are clones of the same grape. California is the largest grower of Zinfandel and produces various styles, ranging from a blackberry and black pepper, to light and juicy-fruity, to rich, elegant, oaked red with medium to high tannin levels and higher alcohol content. “Zin” is frequently blended with other grapes. Best served at 59F, Zinfandel pairs well with grilled red or white meat, fish, lamb, gorgonzola cheese and dark chocolate. Lighter Zinfandels can also pair well with rich, creamy pastas, rotisserie chicken, duck, baked Italian dishes like lasagna, cannelloni and Cajun to Asian fare.
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February 21, 2011
A lot of people generally get turned off by the idea of using red wine on their dishes mainly because of the fact that they think they’re not sophisticated enough to use them. The truth is that nobody should be turned off by the idea. There are a lot of benefits when adding a good red wine to the mix when you’re cooking your food.
Cooking Wines
Although these types of wines are indeed made for cooking purposes you might really want to consider since the first thing about them is that they don’t really have a nice flavor to them. You can try them out for yourself and they do have a somewhat salty flavor to them. This is due to the fact that salt is one of their components. The salt is added as a preservative thus letting you keep your dish for a lot longer than usual. If however you’re looking forward to the best, you’ll avoid using cooking wines and stick to the real deal instead. You won’t even be storing your food for a long time since the best taste comes from the fresh end product anyway.
What Wines Should You Use?
Well, it is advisable that you steer clear of the cooking wines and a lot of home cooks and professional chefs agree to the idea as well. Of course, using the all out expensive red wines for cooking is never a must. A good red wine used for cooking doesn’t necessarily mean that it has to be of top notch value. You could use the cheaper dry red wines and you’ll learnt hat these are good red wines for cooking. You could also go for the sweet red wines if ever the recipe you are following requires you to. Good red wine is best used on red meat and other game meats although they could also be used on a long list of other dishes as well.
The one thing you really should consider is that a good red wine will fill the needs of your cooking. Take its acidity for example. There are dishes that are best served with added acidity such as fish for example. There are good red wines out there that will go best will fish and there are those that will be best added on meat and other dishes. If you’re looking for good red wines with good acidity values to them, you could go for the Pinot Noir or the Gamays. There are also tons of other red wines for you to choose from each used best with a certain type of cuisine.
You really don’t need to be much of a wine snob in order to use wine on your special dishes. Just don’t get discouraged by the ideal. Using good red wine on your dishes will turn those into special cuisines and it’s a nice way to cook food during special occasions. Also, remember that it’s not at all a must to use the luxurious wines on your cooking. Cheaper ones will do the trick.
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Technorati Tags: cooking, good red wine, red wine
February 14, 2011
Dry red wine has been a great addition to many a recipes and it sure does add a unique semi sweetness to their flavors. It’s been commonly used in a lot of recipes and to some people using dry red wine on their dishes isn’t exactly a very good idea. If you are one of these people then you could opt for a, substitute for the dry red wine and still make your cuisine taste exquisite.
First of all, you need to understand what dry red wine is. Dry red wine is a type of wine that is fermented until all of its natural sugar content from the main ingredient, which is the grapes, is consumed. This is mainly used in recipes that require less sweetness. There are still a lot of people that aim to avoid using dry red wine to their dishes because of its alcohol content.
There are tons of things that could substitute the taste of dry red wine; unfortunately, none of them could count as exact one. If however you’re looking for something close to the taste of the dry red wine, then you could use a number of things instead.
Cranberry Juice and Fruit Juices
One of the best substitutes for the dry red wine would be cranberry juice. Although it will give your dishes a bit of sweetness to it, it’s not at all that bad. Of course, aside from the already mentioned cranberry juice, you could also go for some other things such as grape juice and the like. Although you really have to remember that the end product will have certain sweetness to it.
Non Alcoholic Wine
There are also non alcoholic wines that you could use in place of the dry red wine. These wines are once regular wine with their alcohol content removed. If ever you’re looking for something with less sweetness to it, you could add a bit of vinegar to the mix. This will get rid of the sweetness or at least lessen it, imitating the purpose of the dry red wine. These wines are perfect for those who are avoiding using dry red wine to their dishes due to religious purposes and the like. This is also great for those who are getting rid of alcohol in their systems. Overall, this is a great substitute for dry red wine since basically it’s still wine even without the alcohol content.
Of course, although the substitute can’t really imitate the quality of dishes that use dry red wine to a full extent, you could still use them if you’d really wish to avoid using the wine. There are a lot of dishes that would let you enjoy these as ingredients and although there are some recipes that require you to use dry red wine, you could just go for certain juices or the non alcoholic wine. All you have to do to lessen the sweetness to the end product is to add a bit of vinegar. Be warned though that there are certain recipes that really require you to use the unique taste dry red wine offers.
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Red wines are rich wines that come from a variety of red grapes that grow all over the world. Depending upon the terrain of the earth that yields the grapes, the flavors of the grapes will produce wines that might vary wildly in flavor, but are all very tasty just the same. The wine grape varieties that produce the wines that we love are grown in the U.S., Australia, France, Italy, Spain, Chile, and in other smaller regions. Here is a look at five of the wine grape varieties that produce some of the best red wines on the market, past and present.
