WINES 101
By: Melissa Laurel
September 2001

Filipinos have never really been wine fanatics. Maybe it's because fine grapes and tropical climate don't really go hand in hand. But the fact is, Asians, particularly our more affluent neighbors in Hong Kong and Singapore, are fast learning to appreciate fine wine.

And believe it or not, we Filipinos are increasing our wine intake, too, perhaps not due to affluence, but maybe more of health reasons. Nevertheless, we're finally acquiring the fine taste and the sensual experience that often go with sipping fine wine!

Let's not deal with sensual experience, but rather on the wine basics. Conceivably, knowing the basics is our first step to appreciating, no make that - savoring, fine wine. So here goes:


It's all in the Grapes!

There is a vast array of wines available in the market, differing according to grape variety, geographic location (where the grapes were grown) and "terrior" (a term coined to describe soil, wine and exposure) and vintage (the year it was made), three very important factors that make the wine's style and flavor.

Let's take a quick look at these important considerations, and with these in mind, choosing the appropriate wine for any occasion may not be as hard as it seems.

Grape Variety

According to Grapes-Varieties.com, there are about 29 types of grapes, varying in geography, flavor and character. "The grape variety determines the character of any given wine, although growing conditions and the wine-making process will affect the final result," explains Tom Stevenson, author of 101 Essential Tips, Wine.

These grapes produce wines that may be dry to sweet to fresh and fruity. Some of the most popular types are the Cabernet Sauvignon, Chardonnay, Chenin Blanc, Merlot, Pinot Noir, Sauvignon Blanc, Semillon and Zinfandel.

They dictate the type of wine it can become, whether it develops into Red Wine, White Wine, Rose Wine, Blush Wine or Sparkling Wine.

"Red Wine is made from black grapes that are fermented with the skin and pips," states Demystifying Wine.com. They add that "styles range from light and refreshing to sweet and fortified," with "fortified" meaning pure grape spirit is added to the wine base to raise alcohol level to 15.5-18%.

The Cabernet Sauvignon, with its long-lasting blackcurrant flavor, usually produces a full-flavored and intense red wine, while "the delicious cherry and raspberry flavors of the Pinot Noir grape rarely disappoint," claims Demystifying Wine.com.

White wines are produced from either white or black grapes, varying from bone dry to golden sweet. The Chenin Blanc grape produces dessert style white wines. Demystifying Wine.com recommends white wines made from Sauvignon Blanc blended with Semillon, for they produce rich, zesty and tangy wines ranging from dry through to very sweet.

The Sauvignon Blanc produces mostly "very dry, fresh whites," says Stevenson, while the Semillon can be very sweet. The Semillon may also be blended with Chardonnay, "the most popular white grape variety" that produces wines that are "dry and light (crisp apple- like flavors) to medium and full bodied (buttery), depending on how they are made," states Stevenson.

"The Chardonnay, along with the Pinot Noir, are two of the three varieties used to make Champagne, the perfect example of Sparkling wine, also produced from Chenin Blanc grapes. They are made by adding a yeast and sugar solution to dry table wine, explains Demystifying Wine.com.

"Rose Wines are produced from black grapes without the stalks, resulting to a pink mixture. Demystifying Wine.com affirms that "some of the best roses are produced from the Grenache grape and are deliciously fragrant and refreshing."

The Zinfandel grape mainly produces the Blush Wines from California, "usually very pale pink in color, light in body and slightly sweet to taste," says Stevenson. Furthermore, this grape variety also produces "wines whose style can vary from light and elegant, as in the white or rose wines, to massive and tannic reds, but the grape's intrinsic berry-like character always comes through."


Wine Regions

Where the wines are produced largely influences the final product. This is where the "terrior" comes in, as it affects the growth of the grapes in the various wine regions.

France has always been the world's wine center, with its vineyards in its seven major regions producing the best fine wines ever yielded. Burgundy, Bordeaux, Rhone, Loire, Alsace, Champagne and Beaujolais produce the best grape varieties, such as Pinot Noir, Cabernet Sauvignon, Merlot, Sauvignon Blanc and Chardonnay.

Although France is wine central, other parts of the world also produce crisp and flavorful wines. Germany, The Balkans, Spain, Portugal, Australia, Eastern Asia, Canada, South Africa, the United Kingdom and New Zealand also harvest tasteful grape produce perfect for wine-making.

Stevenson claims that Italy is the largest wine-producing country in the world, with its regions having its own local grapes and distinct style. "Some fine wine is made, but the majority is modest, much of it appropriate for drinking with local food."

California's vineyards "accounting for 95% of wine made in the United States, produces wines closest in style and quality to the great French wines," asserts Stevenson. They harvest Zinfandel, America's own grape, and other main varieties as Chardonnay and Cabernet Sauvignon, including Merlot, Pinot noir, and Sauvignon blanc, among others.

South American countries like Chile and Argentina are top wine producers as well. Stevenson illustrates that, "Chile's fine red wines are made from Merlot, Cabernet sauvignon and Pinot noir." White wines are also made from their own Chardonnay.


Vintage

Simply put, vintage is the year when the grapes were harvested and the wine produced. Most people think that wines in general "grow better with age." Unfortunately, this doesn't hold true with ALL grape varieties.

Stevenson explains that "dry and blended wines are best when young, but many of the sweeter wines improve with age." Zinfandel, for instance, will be at their peak after about five years, as well as the Cabernet Sauvignon, which needs time to mature and age well, while wines made from Sauvignon blanc are designed to be drunk young.


Wine and Food

Wines should compliment food and vice versa. Generally, neutral food is best with fine wine. Stevenson shares a few specific tips to remember in picking out wine to go with your loved ones' favorite dishes:

1. Dressed salads with vinegar and lemon dressing should go with acidic wine to balance it. "Light, dry whites, more acidic than reds, suit salads: Sauvignon blanc is a good choice."

2. Egg dishes are best complemented by "the effervescence of sparking wine."

3. For fish dishes, the sauce makes all the difference. Creamy sauces go well with dry whites, for they need high acidity and effervescence, "although fish cooked in red wine will taste good with red wine. Oak-aged Chardonnay is a good match for smoked fish."

4. Observe the golden rule on balance by teaming-up red meat with "an equally weighty red: a full-bodied, tannic wine such as the Cabernet sauvignon is ideal."

5. Rich and creamy sauces balance well with medium to full-bodied whites. "Chardonnay's buttery flavor particularly complements buttery sauces." Fruity wines are a no-no.

6. Cheeses go in harmony with sweet wine. Avoid heavy reds with soft cheeses. "Very strong cheeses can overwhelm any wine."

7. "Ice-cold lager is a better match than wine for really spicy food," although sweet wines sometimes match spices, too.

8. Fruits are generally better with sweet whites, late-harvest or sparkling.

9. "Sweets generally taste unpleasant with very dry wine," therefore dessert wines are still the evident choice for dessert, although some say desserts are better off alone.

For everything else, allow personal preference to be your main guide.


Now that you got the wine basics covered, you can proceed to learning more about wines. There really is so much more to understand, but, knowing the basics, you may just as well let your personal taste do the rest.


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