Wine is being served for thousands of years. Some discoveries were dated back to ancient China as early as 7000-9000 BC, Georgia, Iran and Sicily. Wine contains alcohol made from fermented grapes for the common choice or rice wine (enjoyed in East, Southeast and South Asia) and fruit wines such as plum, cherry, pomegranate, currant, elderberry, banana and pineapple. There are now thousands of wines in the world from different countries and regions but here’s the list of the most popular ones:
RED WINE – involves extraction of dark colored grapes fermented where tannins are abundant because of the skin and sometimes winemakers or vintners add plants, seeds, bark, wood, leaves, and fruit skins to get distinctions of different tastes and aromas.
Examples of red wine: Cabernet Sauvignon, Syrah and Pinot Noir
(Kab-er-nay Saw-vin-yawn) (Ka-ber-nay So-vee-nyon)
Description: one of the world’s best varieties and is the most popular in the world. Grown in most regions of Bordeaux, France and among Australia, California and Chile
Taste: full bodied red wine, cooler climate Cabernet will tend to yield a more dark-fruit (black currant, black olives) forward wine while warmer climates tend to produce more evidence of acidity and red fruit (cherry).
Paired with: red meats, French and American dishes, aged cheddar, pecorino
(Sear-ah) (aka Shiraz)
Description: It’s the only red wine grape planted in the Northern Rhone today, Syrah is one of the world’s most famous and widely planted red wine grape varieties.
Taste: Black pepper, blueberry, plum, cured meat
Paired with: Best wine for all types of roasted, grilled or smoked meat dishes like; duck, beef, veal, sausage, grilled meats, barbecue and chicken dishes, white cheddar, manchego
(Pee-no Nwar) aka Red Burgundy
Description: One of the grandest red wine grapes — difficult to grow, rarely mixed, with no roughness.
Taste: Fruity (cherry, cranberry, strawberry, plum) flavor, light, delicate and fresh, damp earth smell
Paired with: cured meat, cream sauces, German or French dishes, grilled salmon, chicken, lamb and Japanese dishes goes well with all types of food
WHITE WINE – white wines come from fermented grapes without the skin. Usually, the varieties used are white grapes which are green or yellow such as Chardonnay, Sauvignon blanc and Riesling.
Description: Chardonnay is the white grape of Burgundy and is the most popular white wine ( Oaked Chardonnay to be exact). It’s a dry, full-bodied white wine commonly oak-aged fermenting in new oak barrels. Unoaked wines are also fermented on used barrels.
Taste: Unoaked – citrusy (lemon), pomaceous (pear, apples) sometimes tropical (banana, pineapple) while
Oaked – adds a buttery tone (vanilla, toast, coconut, toffee)
spicy, bourbon hints.
Paired with: Seafood and chicken dishes, French cream sauces, brie, gruyere
(Saw-vin-yawn Blonk) (So-vee-nyon Blah)
Description: Termed as summer in a glass, typically mixed with herb (grass, mint, green pepper) or green fruits (grapefruit, kiwi, honeydew melon, passion fruit). The best versions are from New Zealand, smells like freshly cut grass with a nice acidity and as refreshing as lemonade.
Taste: Bright aromas, strong citrus taste, herbaceous
Paired with: seafood, poultry, salads, Mexican, Vietnamese, goat cheese, gruyere
Description: This can be made into dry or sweet version. Made originally from classic German grapes, very high in acidity or sweet and sour with floral and fruit aromas.
Taste: Citrus, floral, herbal element, fresh taste and sweetness depends upon the winemaking process
Paired with: fish, chicken, pork, Indian, Thai, Vietnamese, German, fondue
Champagne is apparently the best-known sparkling wine today. It got its name because the grapes used are from the region of Champagne, France. Great with seafoods, vegetables, egg dishes, buttered or honeyed desserts.