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Sauvignon Blanc
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Chardonnay |
Syrah/Shiraz |
Cabernet Sauvignon
Cabernet Merlot Blends |
Zinfandel
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Chardonnay is grown all
over the world—most famously in Burgundy—and is popular from
California to Washington and from Australia to South Africa.
These three are not only from different regions but have very
distinct taste profiles, depending on their oak treatments and
growing climates. Oaked Chardonnays tend to be richer with
spice, vanilla and tropical fruit flavors. Add malo-lactic
fermentation and it will have a buttery flavor and texture as
well. Lightly oaked and/or cooler climate Chardonnays often
display citrus, apple, peach and pear flavors. These are often
lighter in color—a pale yellow vs. golden yellow.
Lighter styles are best
paired with seafood and white meats. Full-bodied and oaked
styles can certainly hold their own with steak and other
charbroiled meats. |
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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. |
