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Sauvignon Blanc
| Chardonnay
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Syrah/Shiraz |
Cabernet Sauvignon
Cabernet Merlot Blends |
Zinfandel
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Wineries the world over
are following the Bordeaux-established custom of blending
Cabernet Sauvignon with Merlot and, to a lesser extent,
Cabernet Franc, Malbec and Petit Verdot, to create more
complex wines. These blends, known as Meritage (rhymes with
heritage) in the United States and Claret (pronounced
CLAIR-et) in the U.K., are often the producer's very finest
bottlings. These wines combine the power of Cabernet and the
lushness of Merlot. These three are mild-mannered bottlings
with the Australian wine the softest and the largest dose of
Merlot. The claret which is from the US not the UK has the
most Cabernet and the grapes are mainly from the central coast
area of California. The Vendemia (harvest in Spanish) red
contains the most Cabernet Franc and displays minty flavors.
st paired with rich meats
like steak, lamb and goose, as well as game meats like
venison, pheasant and duck. |
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Sauvignon Blanc, also called
Fumé Blanc, has a distinct flavor signature: crisp, dry and
grassy, with a lively acidity. The wine-making technique (whether
it received oak aging or not) and the growing climate both
influence the taste dramatically. Sauvignon Blancs from warmer
climates often have melon and tropical fruit flavors, whereas
cooler temperatures tend to produce wines with higher acidity,
herbaceous notes and clean citrus flavors.
Best paired with shellfish,
seafood, poultry and other white meats. Complements plain, simply
prepared seafood and holds up nicely to herbs. |
