The wine is all over the world from the selection of grapes popular varietal blends produced by almost everyone, from beginner to expert sommeliers please. Red wine seems to be the most popular choice around the world.
Barolo and Barbaresco
Derived from the Nebbiolo grape, Barolo are usually deep red with a dense and complex flavor, it is sometimes flowery, reminiscent of violets and roses. Other flavors are fruit, licorice and oak. Barolo60F should be enjoyed and at the age of 5-10 years. Barbaresco is a red wine, elegant and aromatic, but still powerful. In a sense, Barbaresco is the younger brother of Barolo. Both are in the red region of Piedmont in Italy and a pair of well-made for grilled meats.
Beaujolais Nouveau
A very young, light, fruity wine is served chilled to 55F, with dominant aromas of strawberry and raspberry flavors with an appeal of grapespractically free from tannin. It 'grew from the Gamay grape in the Beaujolais region (part of Burgundy), France. Beaujolais Nouveau is released annually on the third Thursday in November. In conjunction with food, goes well with grilled or roasted meats and dark, a variety of pastas, salads and cheeses.
Cabernet Franc
Originally located in the Bordeaux and Loire Valley, Cabernet Franc, enjoys the growing climate of California, Washington State, Australia, Chile,Canada and South Africa. This is a wonderfully fruity, reminiscent of lower acidity and a pronounced taste of berries, especially blueberries, raspberries and sometimes plum. Cabernet Franc is softer and smaller than its cousin, Cabernet Sauvignon and is sold as a single variety. However, it is ideal for mixing with his cousin, Cabernet Sauvignon and Merlot. Cabernet Franc is served at 59-64F and pairs well with Greek dishes of the Mediterranean and the Middle East and poultryand pasta.
Cabernet Sauvignon
Originally from Bordeaux, Cabernet Sauvignon was looking for a strong presence in California's vineyards, where grapes favored the warmer climate, and the popularity of red wine like. Cabernet is medium-bodied to full body and is characterized by a high tannin content, structure and provides intrigue to the wine and support a rich flavors reminiscent of ripe berries, tobacco and sometimes green pepper. CabernetSauvignon is an ideal wine for aging, with 5-10 years being optimal for peak ripeness. The longer maturation process allows the flavors of the wine is too soft, and makes Cabernet, ideal for blending with other grapes, particularly Merlot, attractive fruit notes add, without character. The Cabernet Sauvignon is served at 59-64F and pairs well with red meats, lamb, cheese, tangy and dark chocolate.
Cotes du Rhone
South East of France, RhoneValley produces some of the best wines this country deal red with good taste, full bodied with rich, as a rule, but soft tannins, with plenty of food pairing options. Grenache, Syrah and Viognier are the main grapes grown in the region. The red and rosé wines are made from Grenache Noir, Syrah, Cinsault, Carignan, Mourvèdre and variety Counoise. With the exception of the North with a majority of Syrah, the products must contain at least 40% Grenache bein harmony with the Cotes du Rhone. Serve at 59-64F and goes well with game and other fatty meats.
Malbec
Originally from Bordeaux, France Malbec is a grape normally used for mixing. In sunny weather in Argentina is Malbec found the rediscovery and recognition and has Argentine signature grape produces a medium full-bodied red wine. Wines Malbec aromas of ripe plum and blackberry jam. The tannins areusually a bit 'with a narrow ground, the fascination of wood makes it a somewhat rustic wine that is quickly making a name for himself again with the red wine lovers. Malbec is served at 59-64F and adapts to tomato sauces, Italian food, red meat, Mexican, Cajun, and good Indian food.
Merlot
A soft, medium-bodied red wine blended with juicy fruit flavors reminiscent of plums, cherries, blueberries and blackberries, with hints of black pepper. Levels are relatively low in tannin. Merlot is aFirst wine to consumers only come in red. Merlot comes from the Bordeaux region in France and is often blended with other grapes like Cabernet Sauvignon and Cabernet Franc. Cutting Merlot wines with these milder and softer than Cabernet. Merlot is very versatile with food pairings and are best served at 55 - ° 60F and enjoyed with poultry, red meat, pork, pasta and salads.
Pinot Noir
Pinot Noir is a lighter flavored and colored redWine with flavors reminiscent of plums, tomatoes, cherries and red berries, and, depending on the grape growing conditions, an earthy taste, or wood. Pinot Noir is planted in California, Oregon, Germany, Italy, New Zealand, Australia and other regions of the world. You are probably a little 'more for Pinot Noir to pay because it is produced in smaller quantities than other popular types of red wine. Pinot Noir is a versatile wine food is served at 55-60F, pair well withspicy sauces, creamy sauces, meat, ham, lamb, pork, poultry and fish.
Sangiovese
Most widely grown red grape Italy especially for the production of the popular Chianti wines and Chianti Classico, medium-bodied with a tannic structure ranging from medium-soft to firm, and half of high acidity. Flavors of Sangiovese wines are linked, reminiscent of cherry, plum, strawberry, cinnamon and vanilla with a finish that can range from eleganttoo bitter. Serve at 59-64F, Sangiovese ordered pairs well with chicken, meat, fish, lamb, pork, pastas, stews or well-ripened cheese
Shiraz / Syrah
Australia and South Africa they call it Shiraz. In France it is known and grown as Syrah, but it's the same variety of grapes, a deep purple color and bold, spicy, red, medium to full bodied wine, with tannins that produce rich flavors reminiscent of black cherry, blackberry, plum, pepper BlackPepper, cloves, liquorice, dark chocolate and smoked meat. Better than 59-64F, Shiraz / Syrah pairs beautifully served with a spicy Mexican, Cajun and barbecue dishes, grilled meats, beef stew, red meat, pizza and lasagna with meat.
Zinfandel
California # 2 the most widely planted red grapes. Originating in Croatia, not in southern Italy, as previously thought, which is a relative of the Primitivo grape. DNA "fingerprinting", has recently demonstrated that Zinfandel and Primitivo are clonesthe same grape. California is the largest producer of Zinfandel and produces a variety of styles, ranging from a blackberry and black pepper, light and juicy, fruity, rich, elegant, oaked red with medium to high acidity and higher alcohol content. "Zin" is often blended with other grapes. And 'served at 59F, Zinfandel goes well with grilled red meat or white fish, lamb, gorgonzola cheese and dark chocolate. Lighter Zinfandel can also associate well with creamy pasta, rotisserieChicken, duck baked Italian dishes such as lasagne, cannelloni and Cajun to Asian dishes.
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