With more than 75,000 different wines now being produced around the world, and the variety available enables people to try everything from a nice drop of Australia's Domaine de Bel Air and Innocent Bystander Wines.
With so many wines out there, one can be forgiven for struggling to tell them apart. But, with a bit of practice and dedication, everybody is capable of identifying the grapes, hints and undertones of any particular wine. Seasoned tasters can often even pinpoint the very vineyard that the grapes were grown in.
We'll start with the reds. Merlot - certainly the most popular of the reds has a characteristic blend of exotic spices and rich fruity flavours. A Cabernet Sauvignon, however, is richer still, and slightly more expensive. There are a strong earthy tones in the mix, and a woody finish is pretty common.
More translucent in colour than Cabernet and Merlot, Pinot Noir's associated flavour is that of cherry, strawberry and plum, and often finishes off with a smoky flavour. Shiraz, in comparison, will hit you with blueberry and blackberry, and will often contain liquorice notes.
For a pleasant aftertaste with hints of vanilla, there is no need to look beyond the Chianti. This fresh and spritely wine is full of the delightful taste of dried cherries. Another Italian classic by the name of Barbera holds currants, plums and berries together in perfect unison with a dark yet silky smooth finish.
Now for what a few different white wines on the market taste like and first up is Chardonnay, which can range from crisp and fruity to oaky and buttery. Sample a Sauvignon Blanc and the first thing you notice will be how dry it is and don't be overly surprised if you get a whiff that's reminiscent of freshly-cut grass or hay.
A medium-bodied wine, Pinot Grigio is refreshing on the pallet and tastes appley, accompanied by flavours of melon and peach. Crisp and light, it complements the light flavours of fish and pasta dishes. Not so common is the Gewrztraminer - aromatic and spicy, with flavours reminiscent of grapefruit present, too.
For a versatile white wine with shades of apple, pear and peach, you can't go wrong with a nice glass or two of Riesling, which goes well with cuisine from around the world and is much lighter than a Chardonnay. If somebody pours you a drink that smells a little of burnt toast then it could just be a Semillon. Fortunately, it doesn't taste like it smells and instead will have citrus flavours of lemon and lime to tingle your taste buds. And last, but by no means least, is Moscato which, along with its musky aroma, you may just be able to taste coriander, peach and orange.
With so many wines out there, one can be forgiven for struggling to tell them apart. But, with a bit of practice and dedication, everybody is capable of identifying the grapes, hints and undertones of any particular wine. Seasoned tasters can often even pinpoint the very vineyard that the grapes were grown in.
We'll start with the reds. Merlot - certainly the most popular of the reds has a characteristic blend of exotic spices and rich fruity flavours. A Cabernet Sauvignon, however, is richer still, and slightly more expensive. There are a strong earthy tones in the mix, and a woody finish is pretty common.
More translucent in colour than Cabernet and Merlot, Pinot Noir's associated flavour is that of cherry, strawberry and plum, and often finishes off with a smoky flavour. Shiraz, in comparison, will hit you with blueberry and blackberry, and will often contain liquorice notes.
For a pleasant aftertaste with hints of vanilla, there is no need to look beyond the Chianti. This fresh and spritely wine is full of the delightful taste of dried cherries. Another Italian classic by the name of Barbera holds currants, plums and berries together in perfect unison with a dark yet silky smooth finish.
Now for what a few different white wines on the market taste like and first up is Chardonnay, which can range from crisp and fruity to oaky and buttery. Sample a Sauvignon Blanc and the first thing you notice will be how dry it is and don't be overly surprised if you get a whiff that's reminiscent of freshly-cut grass or hay.
A medium-bodied wine, Pinot Grigio is refreshing on the pallet and tastes appley, accompanied by flavours of melon and peach. Crisp and light, it complements the light flavours of fish and pasta dishes. Not so common is the Gewrztraminer - aromatic and spicy, with flavours reminiscent of grapefruit present, too.
For a versatile white wine with shades of apple, pear and peach, you can't go wrong with a nice glass or two of Riesling, which goes well with cuisine from around the world and is much lighter than a Chardonnay. If somebody pours you a drink that smells a little of burnt toast then it could just be a Semillon. Fortunately, it doesn't taste like it smells and instead will have citrus flavours of lemon and lime to tingle your taste buds. And last, but by no means least, is Moscato which, along with its musky aroma, you may just be able to taste coriander, peach and orange.
No comments:
Post a Comment