Red Wine 101

RedWine101
For those of you who know me, you know I can’t resist a good glass of red wine. Oddly, my go to house favourite is an Ontario blend called Maria Christina. An inexpensive light bodied wine which pairs perfectly with spicy chicken (aka my favourite dish). However, I pick up a bottle
of delicious Chilean or Australian wine here and there as a treat or for guests.

Today I touch bases on simple red wine 101, great food pairings and simple knowledge on 4 main grapes for red wine. What exactly are you drinking? Find out here.

Shiraz / Syrah
Shiraz
I personally call it Shiraz just like the Australians, our down South African friends and fellow North Americans but the French like to refer to it as Syrah. Same grape, two different names- how special. Traditionally, Shiraz is defined as a medium to full body wine, extremely rich and bold in flavours. Flavours usually range from blackcurrant, cherry, blackberry, peppers, dark chocolate and smoke,

With flavours so bold and rich, a highly concentrated Shiraz is a perfect match for grilled meats/veggies, well seasoned red meats, beef wellington, beef stew, veal and meat lovers pizza.

LCBO top 5 Shiraz selections
Mitchell Mcnicol Shiraz, 2004 – South Australia, Australia $44.95
Journey’s End Shiraz, 2007 – Stellenbosch, South Africa, $19.95
Schild Estate Shiraz, 2010 – South Australia, Australia $24.95
Hartenberg Shiraz, 2007- Stellenbosch, South Africa, $28.85
Chapel Hill Shiraz, 2010 –South Australia, Australia, $25.95

Cabernet Sauvignon
Cabernet Sauvignon
Of course, my favourite but also widely recognized world wide. Mostly produced in France, Chile, Australia, US and Argentina, Cab sauvignon typically is a full bodied red wine infused with delicious dark fruit flavours. Similiar to shiraz with blackberry, cherry but also include a flavour profile of plums, tobacco and warm spice.

Cab sauvignon pairs nicely with red meats, red sauce pastas, lamb, mild to moderate cheese, dark chocolate, bitter vegetables such as eggplant, arugula and radicchio. If your Cabernet Sauv is ‘younger in age’, it will do great with grilled BBQ dishes.

LCBO top 5 Cab Sauvignon selections
Hedges Family Estate Red, 2011 – Washington, US $32.95
Justin Cabernet Sauvignon,2011 – California, US $36.95
Stags’ Leap Winery, Cabernet Sauvignon, 2011 – California, US $44.95
Fowles Wine The Exception, 2010- Victoria, Australia $24.95
Jim Barry The Cover Drive, 2010 –South Australia, Australia, $26.95

Merlot
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In the “wine spectrum” Merlot sits humbly in the middle which allows itself to be a great match for a wide range of food pairings. Often considered a less sophisticated version of a
Cab Sauvignon, Merlot is actually delicious and well recognized. Mostly grown in France, Italy and United States, Merlot flavours range from black cherry, raspberry , plum and often has hints of cedar, mocha and vanilla.

Merlots pair great with a well seasoned chicken dish, duck, burgers, tenderloin and pork. Wine experts advise Merlot drinkers to stray away from fish dishes, earthy greens and spicy food as it may defeat the taste of the wine.

LCBO top 5 Merlot selections
Stags’ Leap Winery Merlot, 2010 – California, US $39.95
Beringer Merlot, 2010 – California, US $34.95
PlanetaSito Dell’ulmo Merlot, 2008 – Sicily, Italy $39.95
Burrowing Owl Merlot, 2010 – British Columbia, Canada $41.95
Stratus Merlot, 2008 – Ontario, Canada $42.20

Pinot Noir
pinot noir

Known to be a difficult grape to grow, Pinot Noir is a lighter-medium bodied fruity red wine. Originally from France, today Pinor Noir can be grown in areas such as California, Australia, New Zealand, Chile, Germany and Spain. A dry red, Pinot Noir is a fruit forward red with flavours ranging from strawberry, raspberry and black berry. Also prepare to taste hints of mushroom, spice and cinnamon.

Pinot Noirs pairs well with pork roasts, chicken in cream sauce dishes, grilled salmon or teriyaki based meals. Focus on rich sauces and stuffing when preparing your meals or glazed chickens or salmons. Duck is also great to pair with Pinot Noir, especially the breast. Because Pinor Noir is very aromatic, it is able to mingle with a wide range of flavours. Unlike a lot of red wines we listed above, PN will match well with fatty fish.

LCBO top 5 Pinot Noir selections
Norman Hardie County Unfiltered Pinot Noir, 2012 – Ontario, Canada $35.00
Le Clos Jordanne Village Reserve, 2011 – Ontario, Canada  $30.00
Kenneth Volk Santa Maria Cuvee, 2008 – California, US $31.00
Michel Picard Volnay, 2010 – Burgundy, France $34.25
Tawse Quarry Road Pinot Noir, 2009 – Ontario, Canada $34.95

So ladies and gents, what’s your red of choice?

 

 

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