Haven't had much luck with Google, so I decided to come here and post this
question. At a tasting this summer in Sonoma, a sales person explained what
to expect from a wine (based on its predominant grape) and how to pair it
with food based on the wine's ability to compliment or overwhelm the flavors
of a certain food item. In particular, I recall discussion of how more
tannin helped with oilier meats, etc. Anyway, I am having a hard time
recalling how this spectrum went, and I was wondering whether anyone here
can help me reconstruct it. This is what I vaguely recall, from white to
red, from softer to stronger:

Pinot Grigio
Sauvignon Blanc
Chardonnay
Semillon

Sangiovesse
Pinot Noir
Merlot
Cabernet Sauvignon
Shiraz (or Syrah)
Zinfandel

I know this is probably generalization with many exceptions, but as a
guiding rule of thumb it would be useful to me--unless someone talks me out
of it .

--
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,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø ,,,,ø¤º°`°º¤ø,,
eNo
"Test everything; hold on to the good."

There are lots of wines in all sorts of styles and weights. The same
grapes can be vinified in many ways to give a wide variety in the final
product.

There is no simple 'spectrum' as you describe here.


eNo wrote:
> Haven't had much luck with Google, so I decided to come here and post this
> question. At a tasting this summer in Sonoma, a sales person explained what
> to expect from a wine (based on its predominant grape) and how to pair it
> with food based on the wine's ability to compliment or overwhelm the flavors
> of a certain food item. In particular, I recall discussion of how more
> tannin helped with oilier meats, etc. Anyway, I am having a hard time
> recalling how this spectrum went, and I was wondering whether anyone here
> can help me reconstruct it. This is what I vaguely recall, from white to
> red, from softer to stronger:
>
> Pinot Grigio
> Sauvignon Blanc
> Chardonnay
> Semillon
>
> Sangiovesse
> Pinot Noir
> Merlot
> Cabernet Sauvignon
> Shiraz (or Syrah)
> Zinfandel
>
> I know this is probably generalization with many exceptions, but as a
> guiding rule of thumb it would be useful to me--unless someone talks me out
> of it .
>
> --
> `°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤ º°`°º¤ø,,,,ø¤º°
> ,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø,,,,ø¤º°`°º¤ø ,,,,ø¤º°`°º¤ø,,
> eNo
> "Test everything; hold on to the good."

wrote:
> There are lots of wines in all sorts of styles and weights. The same
> grapes can be vinified in many ways to give a wide variety in the final
> product.
>
> There is no simple 'spectrum' as you describe here.

While it is true that there are too many variations on the theme to
reach a simple "spectrum" -- as eNo acknowledges, BTW -- many experts
do entertain the concept of a "wine spectrum", as exemplified in this
link, which establishes a rough range from lightest to weightiest.

http://www.theepicentre.com/Entertaining/matchwine.html

Other than 2 items out of order (Pinot Gris & SB; Sangiovesse-Chianti &
Pinot Noir), eNo's list seems to follow the one in the link rather well.

In wine-making, the grape is not the only factor. The planting density
can be varied, the extraction process can vary, and the vinification
can vary. One can make a riserva with more weight, body, and flavour
than a normale. The basic DOC lays down only minimum requirements.
Individuals can and do far exceed DOC requirements, often choosing to
go outside of DOC, to VdT or IGT to make their wines. Taurino's
Notarpanaro, for instance, is far more intense than a simple Salice
Salentino.

This 'spectrum' would be only a very rough guide to a few 'standard'
grapes when processed in 'standard' ways. Truly interesting wines
seldom are so easily categorized.


wrote:
> wrote:
> > There are lots of wines in all sorts of styles and weights. The same
> > grapes can be vinified in many ways to give a wide variety in the final
> > product.
> >
> > There is no simple 'spectrum' as you describe here.
>
> While it is true that there are too many variations on the theme to
> reach a simple "spectrum" -- as eNo acknowledges, BTW -- many experts
> do entertain the concept of a "wine spectrum", as exemplified in this
> link, which establishes a rough range from lightest to weightiest.
>
> http://www.theepicentre.com/Entertaining/matchwine.html
>
> Other than 2 items out of order (Pinot Gris & SB; Sangiovesse-Chianti &
> Pinot Noir), eNo's list seems to follow the one in the link rather well.

The 'weight' of the wine is hardly the most important factor in
matching with food. Acidity and bitterness are just as important.
Sometimes I like bitter wines like Notarpanaro, Primitivo, Cannonou di
Sardegna, and Amarone, but sometimes I prefer acidic wines like Barbera
d'Asti or d'Alba. Then there are more neutral wines such as Monica di
Sardegna, Chianti Rufina, Vino Nobile di Montepulciano, Brunello di
Montalcino, Taurasi, Nero d'Avola, Barolo, Barbaresco, or Dolcetto di
Dogliani, etc., which are not strongly acidic or bitter.


wrote:
> wrote:
> > There are lots of wines in all sorts of styles and weights. The same
> > grapes can be vinified in many ways to give a wide variety in the final
> > product.
> >
> > There is no simple 'spectrum' as you describe here.
>
> While it is true that there are too many variations on the theme to
> reach a simple "spectrum" -- as eNo acknowledges, BTW -- many experts
> do entertain the concept of a "wine spectrum", as exemplified in this
> link, which establishes a rough range from lightest to weightiest.
>
> http://www.theepicentre.com/Entertaining/matchwine.html
>
> Other than 2 items out of order (Pinot Gris & SB; Sangiovesse-Chianti &
> Pinot Noir), eNo's list seems to follow the one in the link rather well.

Barbaresco, I love that wine and Barolo too !!!
If you guys are interested on some more information about these two
gorgeous wines, take a look in the

http://www.vini-piemontesi.com

wrote:
> Barbaresco, I love that wine and Barolo too !!!
> If you guys are interested on some more information about these two
> gorgeous wines, take a look in the
>
> http://www.vini-piemontesi.com

You wouldn't be a producer in Piemonte, would you?

Weight is one factor. Sweetness (or fruitiness, if you prefer) is
another. How tannic a wine is-- that's a third factor. So while I
don't mind the heaviness of red zin, I don't like tannic wines so I
pretty much stay away from cabernets (older ones aren't so tannic
because it dissipates with time, but they're generally not my style
anyway).

It's not so easy. But it's fun. Keep tasting wines, and if you write
down what you like and don't like, and don't worry too much about all
the goofy adjectives people use when they describe wine, you'll learn
quickly.

Good luck, and welcome,

Shaun Eli
www.BrainChampagne.com
Brain Champagne: Clever Comedy for the Smart Mind (sm)
Free Stand-up Comedy Video Now on BrainChampagne.com-- have a look!

Shaun Eli wrote:
> Weight is one factor. Sweetness (or fruitiness, if you prefer) is
> another. How tannic a wine is-- that's a third factor. So while I
> don't mind the heaviness of red zin, I don't like tannic wines so I
> pretty much stay away from cabernets (older ones aren't so tannic
> because it dissipates with time, but they're generally not my style
> anyway).
>
> It's not so easy. But it's fun. Keep tasting wines, and if you write
> down what you like and don't like, and don't worry too much about all
> the goofy adjectives people use when they describe wine, you'll learn
> quickly.
>
> Good luck, and welcome,
>
> Shaun Eli
> www.BrainChampagne.com
> Brain Champagne: Clever Comedy for the Smart Mind (sm)
> Free Stand-up Comedy Video Now on BrainChampagne.com-- have a look!

My point was that this 'weight spectrum' is useless for matching food
with wine. I like Chianti with salmon, for instance.