Basic Wine Guide
In the majority of wine producing countries terms such as
- Dry
- Medium Dry / Semi-Dry / Semi-Fruity
- Sweet / Fruity
Are not considered compulsory information to add to the wine label.
Tastes of wines
- DRY: Technically speaking, a "dry" wine is one in which there is no perceptible taste of sweetness (most wine tasters begin to perceive sugar at levels of 0.5 % to 0.7 %). However, a well made wine can have sweet aromas, but still taste "dry." In a Red Wine, "dry" generally reflects the influence of tannin, which can leave one with a slight "pucker" and sensation of dryness on the tongue after tasting. Most of the "classic" or traditional Red Wines (Cabernet Sauvignon, Merlot, Bordeaux, Burgundy) are dry wines. For White Wines, "dry" is a more difficult taste to describe, but many of the most popular white wines (Chardonnay, Sauvignon Blanc, Pinot Grigio) are dry wines - again containing no residual sugar.
- SEMI-DRY / SEMI-FRUITY: Sometimes known as "off dry" or "blush" wines. Refers primarily to wines with just a touch of sweetness. Both Reds and Whites often have more of a flowery, fruity aroma, and they have a tendency to be lighter-drinking than a "dry" wine. As the name suggests, these are wines that have a level of residual sugar which gives them a sweeter or "fruity" taste, without being absolutely sweet like a Dessert wine, for example.
- FRUITY: The term "fruity" is used to describe wines with a high sugar content. In technical terms, it refers to one of the four basic tastes detected by the sensory nerves of the human tongue. Characteristics are generally deeply concentrated flavors, sugar and acidity which together provide a good balance. There are various kinds of fruity wines. They range from some of the world's most famous "dessert" wines from Sauternes (Château d'Yquem), Germany and Tokay to the sweet "ethnic" wines that have been in common use for generations.
The names on the labels refer to the types of grapes used in the making of a particular wine.
The vast majority of wines are known as varietal and are not necessarily produced by the vineyard that produces the grapes. Even though the grape variety may be the same, the end products more often than not vary due to the conditions where the grapes are grown.
Many of the types available are listed below.
Barbera: A highly adaptable type of grape grown mostly in Italy's Piedmont region; Barbera wines have a lively cherry flavor and good acidity. The grape grows particularly well in warm climates.
Cabernet Franc: A predecessor of Cabernet Sauvignon and a well-known component of the red wines of Bordeaux. On its own, produces a dark, rich wine ... and a smooth texture.
Cabernet Sauvignon: Arguably the best known grape in the world, Cabernet Sauvignon has taken the wine industry by storm. The grape (can be) grown almost anywhere and still produce a fairly consistent and recognizable flavor. ... Look to stock your cellar with long-lived Cabernet-based Bordeaux or varietal Cabernet Sauvignons from Australia and California.
Chardonnay: Most popular of all the white grapes, responsible for both the gorgeous, minerally white wines of Burgundy and the rich, tropical fruit flavors of California Chardonnay.
Grenache: Planted exhaustively in Spain (especially in Priorat) under the name Garnacha Tinta, this heat-loving grape is also used in Chateauneuf-du-Pape. Interesting to note, of all the types of wine, this one in particular is extremely high in alcohol and rich in spicy flavors of pepper, gingerbread and coffee.
Malbec: Rooted in southwestern France but now associated with Argentina, where it is used to produce rich, deep purple wines with lush fruit and great structure.
Merlot: Originally grown in Bordeaux and often used to soften the character of Cabernet Sauvignon in red blends, Merlot has taken center stage in the United States as a smooth, soft, drinkable red wine low in tannins. The best French examples can be found in Pomerol and Saint-Emilion.
Mourvedre: Known in Spain as Monastrell but is more prominent in southern France, where it is blended with Grenache.
Nebbiolo: The better wines can last several decades and only deepen with time. Both Barbaresco and Barolo are 100% Nebbiolo.
Petite Sirah: A genetic cross between Syrah and Peloursin, this grape originates in France, and is now widely grown in California. It produces a savory blackberry fruit flavor and rich-colored wine that mixes especially well with Zinfandel.
Pinot Noir: grown as early as the first century. This grape produces some of the world's most magnificent wine. The gold standard for this varietal is wines from Burgundy's Cote d'Or. The best New World locations are Oregon, California's Russian River Valley and Santa Barbara regions.
Riesling: A highly undervalued varietal capable of producing stunning white wine of amazing intensity, depth, and finesse.
Sauvignon Blanc: A staple in France's Loire Valley, where it excels in appellations such as Sancerre and Pouilly-Fume. ... Although a late bloomer, New Zealand in recent years has become a major producer of quality wine from this variety.
Syrah: This huge, juicy, powerful grape grown in the Rhone Valley has become one of today's most popular international varieties. Enjoys great success in Australia (where it is known as Shiraz), is undergoing an explosion of planting in California, and is becoming important in many other regions as well.
Tempranillo: The workhorse of Spain's Rioja and Ribera de Duero, Tempranillo makes juicy wine that is terrific when young, and becomes deep and rich with a few years of age.
Viognier: Planted originally in the Rhone region of France ... Viognier is now grown with great success in Australia, California and Italy. The best wines made with this type of varietal are lushly floral and filled with apricot fruit.
Zinfandel: Generally associated with California, Zinfandel's origins have been traced ... to Croatia. The Primitivo of Italy is genetically identical. Zinfandel is also being grown with success in Australia's Margaret River region.
White Zinfandel: Is a relatively new type of wine, which used a white strain from the zinfandel family of grapes. It is generally very sweet and is often considered a starter wine for the non-wine drinker. Often it is mixed with fruit juices to give it a lighter flavour before it is bottled.
