Red Wine Varietals :: essays research papers

Red Wine VarietalsThese choices of red wines represent the five near common varieties sold in restaurants today. These wines were chosen to give a colossal overview of disparate word of mouth varieties as well as different countries, from an canonic point of view. Each wine in it self has significant characteristics, such as, different varieties of fruit, tannins, colors, finishes, and bodies. Each of these different wines have been paired with a different food (served appetizer fashion) slightly complimenting its physical structure of essence. Each food was chosen because of its unique flavor, whether it be strong or delicate, not to over office the wine, but to add something to it. Most wines do not stand-al atomic number 53 well, deal a Cabernet for example. This French Bordeaux grape variety tends to be near incorporated with a long finish, and thus is typically amalgamate in a Bordeaux style. AOC doctrine dictates that a Cabernet-Sauvignon contain at least 75% Cabe rnet, the close couvie is up to the Estwte (or whom ever the harvester might be) but is commonly blended with Merlot, Cabernet Franc, Petite Verdot, or a Malbec. A lighter flavored, yet full bodied featured on our wine list is the Australian Shiraz. This grape variety is a descendant of the French Syrah, found in the northerly Rhone region of France. Characteristically high in alcohol and full bodied, the Shiraz is of the same(p) vine, just spelled differently. Working our way around the globe we find ourselves in Tuscany, Italy. Chianti, over the years, has developed a tarnished image of being a dirt cheap table wine. Most of us have melted candles at one time or another, in a Chianti bottle covered in a reed woven basket. There are three types of timbre levels of Chianti, the lowest being Chianti, a step up would be Chianti Classico (from inside(a) Chianti), and the highest Chianti Classico Riserva (from classico region, aged three years). Chianti is a commonly blended using S angiouese (50-80% for body and character), Canaiolo (10-30% for a fruity flavor). Some times the addition of Trebbiano and Malvasia (10-30%) is added to soften the wine. As the wines continue to soften we find ourselves back in the Bordeaux region of France. The Merlot is a somewhat lighter colored grape, as compared to the Cabernet, is not as heavy, and tends to be somewhat fruitier. When discussing red wines of Bordeaux, there are three quality levels we must examine, proprietary, regional, and chateau.