Enjoying a glass of red wine with dinner is a relaxing experience that has been practiced for centuries. However, if you visit a fine restaurant, the wine list can be quite imposing. While there are many excellent red wine varietals, here are the wines most often found to help you choose the perfect red wine. Add this to my Recipe Box.
Cabernet Sauvignon
Cabernet sauvignon is a widely respected red wine, and it is popular around the world. Cabernet ages exceptionally well, yet the flavor can change drastically as some of the organic molecules in the wine link together during aging. A full-bodied red on its own, cabernet is also blended with other varietals. The easiest way to enjoy cabernet is with red meat and little else.
Merlot
Merlot wine has seen a resurgence in the past years, thanks in part to the independent film "Sideways," which dealt greatly with wine lovers. Merlot does not offer the bite of a cabernet or chianti, which makes it appealing to those not used to the dryness of red wine. It pairs with basically any food, because it has no strong flavor to itself. While this makes it appealing to newcomers to red wine, these same traits often make merlot less than popular with seasoned red wine connoisseurs.
Shiraz
Shiraz, or syrah as it is known in Europe, is one of the deepest reds available if aged properly. When drinking, it is impossible to ignore the peppery overtones that makes this pair very well with red meat and spicier meals. Shiraz is not a good place to start for those not accustomed to drinking red wine, because it has a significant edge to it. To ease the transition, there are many shiraz/cabernet blends available that maintain the desired qualities of both varietals.
Pinot Noir
Pinot noir is very subtle when compared to some of the other robust red wines, yet it does not suffer from the absent, near watery flavor of merlot. One interesting thing about the pinot noir grape is that its flavor varies wildly depending on where it was grown. Therefore, a California pinot noir and a French pinot noir may almost taste nothing alike, yet both can be very pleasing to drink. Due to its lighter flavor, it makes it a suitable companion for white meats more than reds, which is not normal for red wine but a welcome alternative to bringing out a chardonnay.
Zinfandel
The zinfandel grape is not grown in most red wine areas and instead is grown almost exclusively in California. Most red grapes do poorly in hot environments, but the zinfandel requires it. Zinfandel can be blended into white zinfandel wines, but is best enjoyed as a red. The same overtones as white zinfandel are shared without the nuisance of the sugar that plagues blush wines. Most zinfandels can be enjoyed with many meats that are not exceptionally spiced.
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