Nick's Deep Dive: Understanding Wine Varietals

Wine varietals each bring unique flavors, aromas, and textures to the table, and knowing how to pair them with food can elevate your dining experience. Here are the top 10 wine varietals, along with their perfect pairings to help you enjoy each wine to its fullest. Learn more about wine with Pascale’s Wine and Liquors, located at 7401 Oswego Road, Liverpool, NY 13090. 

Chardonnay is one of the most versatile white grape varieties, capable of producing a wide range of wine styles. It can be crisp and unoaked, with flavors of green apple, lemon, and pear, or rich and buttery when aged in oak, with notes of tropical fruits, vanilla, and toasted nuts. Chardonnay's adaptability makes it a favorite among winemakers and wine drinkers alike. Notable regions include Burgundy (France), California (USA), and Australia.

Pairings: The rich and creamy nature of oaked Chardonnay pairs well with roast chicken, creamy pasta dishes, and seafood with buttery sauces like lobster or scallops. Unoaked Chardonnay, with its crisp acidity, complements lighter dishes such as grilled salmon, shrimp, or fresh salads.

Sauvignon Blanc is celebrated for its high acidity and bright, zesty flavors. Typical tasting notes include lime, green apple, passion fruit, and grass, often accompanied by a pronounced minerality. It is typically light to medium-bodied and can be found in regions like the Loire Valley (France), Marlborough (New Zealand), and California (USA).

Pairings: Sauvignon Blanc's refreshing acidity makes it an excellent match for goat cheese, bringing out its tangy character. It also pairs beautifully with green salads with vinaigrette, oysters, and light fish dishes like sole or snapper, enhancing the freshness of the seafood.

Pinot Noir is a light-bodied red wine known for its elegance and complexity. It features flavors of red berries, cherries, and earthy undertones, often with a hint of spice. This varietal thrives in cooler climates, with notable regions including Burgundy (France), Oregon (USA), and California (USA). Pinot Noir is known for its silky texture and balanced acidity, making it a versatile food wine.

Pairings: Pinot Noir's subtle flavors and balanced acidity make it an ideal partner for grilled salmon, roast duck, mushroom dishes, and roasted chicken. Its earthiness pairs well with dishes featuring truffles or wild mushrooms, and its fruitiness complements the richness of fatty fish like salmon.

Merlot is a medium to full-bodied red wine known for its soft tannins and approachable nature. Common flavors include black cherry, plum, and chocolate, with hints of vanilla and spice from oak aging. Merlot is often blended with Cabernet Sauvignon to add smoothness and fruitiness, especially in Bordeaux (France). It is also widely grown in regions like Napa Valley (USA) and Washington State (USA).

Pairings: The soft tannins and fruit-forward nature of Merlot make it a great match for roast lamb, beef stew, grilled meats, and mushroom risotto. Its smooth texture and balanced acidity enhance the flavors of herb-roasted meats and savory mushroom dishes.

Cabernet Sauvignon is a full-bodied red wine with high tannins and robust flavors. Key tasting notes include blackcurrant, blackberry, and hints of green pepper, with oak aging adding vanilla and spice. This varietal is a staple in Bordeaux blends and is widely grown in regions like Napa Valley (USA) and Coonawarra (Australia). Cabernet Sauvignon is known for its excellent aging potential and deep, complex flavors.

Pairings: The bold tannins and rich flavors of Cabernet Sauvignon are perfect for grilled steak, lamb chops, aged cheddar cheese, and hearty stews. The wine's structure and intensity stand up to the robust flavors of grilled and roasted meats, while its tannins help cut through the richness of fatty dishes.

Syrah or Shiraz are the same grape but produce different styles of wine depending on the region. Syrah from France's Rhône Valley tends to be more savory and elegant, with flavors of blackberry, olive, and pepper. Shiraz from Australia is usually bolder, with jammy fruit flavors and spicy notes. Both styles are full-bodied and known for their deep color and rich flavors.

Pairings: Syrah's savory and peppery notes pair well with barbecue ribs, grilled sausages, lamb, and strong cheeses like blue cheese. Shiraz, with its bold fruit and spice, complements spicy dishes, barbecued meats, and hearty stews. Both styles benefit from pairing with robust, flavorful foods that can match their intensity.

Riesling is an aromatic white grape that produces wines ranging from bone-dry to lusciously sweet. It is known for its high acidity and flavors of apricot, peach, and honey, often with a hint of minerality. German Rieslings are renowned for their purity and balance, while Alsace (France) and the Finger Lakes (USA) also produce outstanding examples.

Pairings: The high acidity and aromatic qualities of Riesling make it an excellent match for spicy Asian cuisine, pork dishes, fresh fruit salads, and smoked salmon. Dry Rieslings pair well with light, spicy dishes, while sweeter Rieslings complement richer, spicier foods and desserts.

Zinfandel is a versatile red grape known for producing wines with jammy fruit flavors of raspberry, blackberry, and black pepper. It often has a high alcohol content and is grown primarily in California (USA). Zinfandel can range from medium to full-bodied, with a rich, bold character.

Pairings: The bold fruit flavors and peppery spice of Zinfandel pair well with barbecue pork, spicy sausages, pizza, and hearty pasta dishes like lasagna. Its robust nature complements the smoky, spicy flavors of grilled and barbecued meats.

Malbec is a full-bodied red wine with dark fruit flavors like plum and blackberry, with a hint of spice. Originally from France, Malbec has found its true home in Argentina, where it produces rich, velvety wines. It is also grown in regions like Cahors (France) and Chile.

Pairings: The dark fruit flavors and robust tannins of Malbec make it a great match for grilled beef, spicy Mexican dishes, blue cheese, and empanadas. Its bold character complements the rich, hearty flavors of grilled and spiced meats.

Tempranillo is the star grape of Spain, particularly in regions like Rioja and Ribera del Duero. It produces medium to full-bodied wines with flavors of cherry, plum, leather, and tobacco. Tempranillo is known for its aging potential, often developing complex tertiary notes with time.

Pairings: Tempranillo's versatility and balanced acidity make it a perfect partner for tapas, roast lamb, cured meats like jamón, and paella. Its earthy, savory notes complement the rich, savory flavors of Spanish cuisine.

Pairing wine with the right food can enhance both the wine and the dish, creating a harmonious dining experience. By understanding these top 10 wine varietals and their perfect pairings, you can elevate your meals and enjoy each wine to its fullest potential. Visit Pascale’s Wine and Liquor at 105 Towne Drive, Fayetteville, NY 13066, or call (315) 355-6222. Check out their inventory online at https://pascaleswineandliquors.com/.