Most Popular Red Wine Types for Your Rack
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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Is Red Wine a Miracle Cure?
April 18, 2011
Have you heard about the French Paradox? It’s something that has troubled scientists, fashionistas, dieticians and anybody not French for years. The question is as follows: how do the French maintain such low mortality rates from coronary heart disease while eating food that is so high in saturated fats and smoking copious amounts of cigarettes? Were they all just born lucky, blessed with amazing genes? Or could there be something else, something, say, such as the fact that they drink large amounts of red wine? This speculation led to many scientific investigations into the nature of red wine, and the discovery of a polyphenolic compound called resveratrol. Suddenly resveratrol was being touted as a cure-all, able to prevent cancer, heart attacks, and even aging. Doctors began prescribing a glass of red wine per day, and the health benefits seemed endless. But how much of this is hype, how much hard fact? Let’s take a look and sort the truth from fiction, and see whether red wine really is a wine saver-or a delicious hoax.
First, let’s take a look at what’s in red wine. The two key ingredients that get people excited are flavonoids and resveratrol, both of which are polyphenolic compounds found in select plants, vegetables and fruits.
Everybody knows that vegetables and fruits are good for you, and some scientists are beginning to actively suspect that the reason might be in part due to flavonoids, while resveratrol has been linked to exciting studies on the prevention of cancer and aging.
While it would be fun to be sensationalist and proclaim that yes, flavonoids and resveratrol are miracle cures, the results of the many scientific studies are mixed. When it comes to preventing Cardiovascular Disease, significant reductions have been associated with alcoholic beverages, but not necessarily any particular component within them. And while both flavonoids and resveratrol have antioxidant, anti-inflammatory, and other potentially anti-atherogenic properties, they’ve not been conclusively linked with preventing cardiovascular disease-the reason being that in some studies wine lowered the risk of heart disease more than beer and spirits, while in others that didn’t correlate. Also there’s speculation that the people who drink wine are contextually healthier than those who drink beer and spirits (diet, exercise, etc).
Excitingly, both resveratrol and flavonoids have been shown to inhibit the proliferation of a variety of human cancer lines, ranging from breast, prostate, stomach, colon, pancreatic, and thyroid cancers. However (and this is the key part to this entire article) this has only been demonstrated in animal studies under laboratory conditions at exceedingly high doses. One of the things about resveratrol that is rarely mentioned is that it has a very limited bioavailability, meaning that little of it passes into the blood stream, with most being converted into resveratrol metabolites. Thus the lab conditions are exposing cells to almost 100 times as much of the chemical as anything you would ever expose your own cells to (except briefly the cells lining your stomach).
This goes for flavonoids. Research has shown very exciting results on animals under laboratory conditions, ranging from cancer to vascular endothelial function to neurodegenerative disease, nothing conclusive has been shown on trials conducted with humans.
So what should you get from this? Basically that resveratrol and flavonoids have been linked to incredibly exciting studies with animals in mega-high doses, and that while it’s possible such benefits will be extended to humans, nothing conclusive has yet been shown in scientific researches. Does this mean you should stop enjoying that glass of red wine? Ha! Of course not! But next time you pour yourself some Pinot Noir, raise it in a toast to the prospective benefits, and join us in hoping some evidence will soon be forthcoming that half the claims are true!
| Philip Tucker is a Fitness Product Review specialist for Miami based Get Moving Catalog LLC. He enjoys drinking a nutritious Shakeology and writing rev abs reviews.
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Wine Aging: How Age Really Improves Red Wine
April 12, 2011
Understanding the aging process of red wine
Wine drinker or not, you’ve probably heard that red wine greatly improves with age and that the aging process is important to this wine’s taste. But do you know why this is? The answer is one simple ingredient found in grapes.
If you’re an avid drinker of this type of wine, you know that older types of these wines are generally softer and not very bitter. This is due to tannins that are found in grape seeds. When it comes to the process of aging red wine, tannins play a large role in the overall taste and aroma of this product. Tannins are founds in all parts of a grape, including the stem, seeds, and the skin. Tannins are known for perfectly aging wine because they are able to slowly oxidize.
Tannins have also proven to be a great natural preservative as well as providing antioxidant properties. Tannins should be extracted properly in order for the wine to taste and smell as it should. Unlike white wine, this flavor is often times fermented using solid grapes, which means that tannins are able to naturally extract. With white wine the grapes are generally pressed and then fermented which decreases the amount of available tannins, making it more ideal to drink the wine within 2-3 years.
Extracting Tannin
Those who make wine have to monitor and manage the extraction of the tannin. This is done by manipulating the solids of the grapes which usually come to the top of the vat. Winemakers remove the solids once enough tannin has been extracted into the fermenting wine. This manipulation and monitoring starts during maceration and still remains important all the way into the bottling process.
When a bottle of this product is bottled and packaged and tasted soon after bottling, the wine is extremely bitter. This is because the tannins are bitter and have not yet been given the time to compound and ferment. Over time tannins form with other molecules which then creates long polymers that grow and settle. Once these polymers settle the wine becomes a bit sweeter, a lot less bitter, and much softer to taste. The key to proper extraction of tannin is control. Winemakers are often well-versed in this process and are aware of how much is needed to achieve the best tasting product.
Storing Red Wine
Even after this drink has been bottled and corked, one of the most important parts of the aging process is how the wine is stored. The bottles if this drink should always be kept at a constant temperature of about 55-65 degrees Fahrenheit. If the bottles are kept in a colder location, the aging process slows, which may result in an even better tasting wine. Those that kept in a warmer location will age quicker. It’s important that wine is kept in a constant temperature because fluctuations may cause oxygen to enter the wine through the cork, though advances in cork technology have almost eliminated this occurrence.
Understanding the aging process of wine is important if you’re ever in the business of wine making. Tannins are the key factors in producing wine that tastes and smells great. Without them, this amazing refreshment wouldn’t taste better aged!
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Things To Think About When Choosing Grapes For Growing In Your Vineyard
April 5, 2011
However you choose to prepare them, grapes are an incredibly healthy and tasty little fruit. They’re used in making a variety of foods and drinks. Some people say there are easier kinds to care for than others, but the best grapes for growing in ones backyard, will without a doubt, depend on where you’re planning on growing. There are many, many types of grapes to choose from. It can get a little confusing, but when all’s said and done and you’ve harvested your crop, your grapes may taste a tad bit sweeter knowing how much time was put into growing them.
If you don’t mind waiting between two and four years for your grapes to become mature enough to pick, they will be there waiting. A lot of time and care goes into producing excellent grapes. The more time you put in caring for them, the better things will eventually turn out for you and your vineyard.
You will need to be a bit picky about where you put your vineyard. The area will need be sloped to allow excess water to be naturally drained. Grapes need plenty of sunlight. The soil is also very important, it helps develop the taste of the grapes.
As the years go by, the vines will begin to spread out, thicken and grow heavier. A properly made trellis is a must when trying to raise grapes. It must be able to stand up not only to the weather but also to time.
If you don’t like the idea of the fruit you get at the store being sprayed with pesticides, (grapes being one of the more frequently sprayed) perhaps trying to grow some of these fruits yourself. Just remember, grapes in your vineyard will definitely not be the fastest to mature.
Grapes are packed with all kinds of life saving, life protecting, antioxidants, minerals and vitamins. You may have heard about the content of resveratrol found in red wine, and how it can help people live longer, healthier lives. All of these things can be found in this little fruit you can grow in the backyard.
You may want to think about planting some flowers along with your grapes to attract the bees. Bees will help pollinate the grapes. Make sure the flowers you get are climbing flowers that will grow up along with the vines, giving the bees better access to the grapes.
Talking to other folks about their experiences with choosing grapes for growing in a vineyard, can be a very informative way to learn some of the do’s and don’ts. Some people succeed the first time around, others do not. Digging a hole, putting water in it and planting the root, sounds easy, and to a lot of people it is, but there is more to it than that. There will be daily care and a whole lot of waiting involved, but if you have the right space, the right attitude and a passion for grapes, you’re definitely off to a good start.
| Miles Fletcher has lived in the California Wine Country for 14 years, and is a grape growing expert. For more great tips on choosing grapes for growing a backyard vineyard, visit http://www.greatgrapesecrets.com.
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