Pinot Grigio par excellence, particularly from Italy, is known for being dry and easy to drink, making it one of the most popular wines in the world. According to Syn, if you also want to reduce the amount of calories you consume from wine, dry white and sparkling wines are a good option. I recommend Brut Champagne, Cava, Pinot Grigio and Sauvignon Blanc. These have a lower sugar content, which contributes to their lower calorie count, he says.
Wines with the highest residual sugar content include moscato and port, he adds. Sauvignon Blanc is a light-bodied wine that will usually have aromas of grapefruit, asparagus and some herbal elements. Pairs well with many light foods, such as green vegetables and chicken, pork or fish with herbs. Pinot Gris, also known as Pinot Grigio, is a light to medium bodied white wine.
Pinot Gris usually has aromas of peach, citrus, honeysuckle and apple. Tastes delicious with lighter foods such as fish, seafood and fresh vegetables. Chardonnay is a full-bodied white wine that can be varnished or uncovered. May have aromas of butter, tropical fruits and citrus.
Lobster, scallop and cream sauces are some of the things that go well with Chardonnay. Pinot Noir is a light-bodied red wine that is not too daring for beginners. Pinot Noir is generally earthy and has notes of raspberry and cherry. Pinot Noir goes well with a variety of products, such as mushrooms, pork, chicken and duck.
Zinfandel is a medium to intense red color. It is described as candied, but we believe it is because it is more of a fruity wine. Zinfandel can have aromas of blackberry, strawberry and baking spices. Combining it with grilled dishes can really highlight its best features.
Cabernet Sauvignon is a bold wine, usually with a medium to intense body. It has notes of plum, blackberry, black pepper and leather. Cabernet Sauvignon is best combined with steak, braised ribs or even hamburgers. Buttery, with a brilliant acidity and a refined finish, the wine pairs very well with a variety of preparations, from bone-in grilled pork chop to roasted chicken and potatoes or whole grilled branzino.
If you like a drier style of wine, look for “Secco” on the label, and if you want to start with a sweeter version of Lambrusco, “Semisecco” will indicate a higher sugar content in the wine. If you want to learn more about how to taste wine like a professional and get to know your palate on a deeper level, book an in-person or virtual wine tasting with me. It shows the many advances that the state of Oregon has achieved in terms of quality of wine production over time. While certain wines have a reputation for being particularly “food-friendly”, there are many cases where wine is served and enjoyed without the accompaniment of a snack or meal.
Plus, Prosecco is often one of the most affordable sparkling wine styles, making it the perfect wine to start your wine journey. Faire La Fête Crémant de Limoux Brut is one of the best examples of a high-quality French sparkling wine that rivals champagne in terms of quality. By trying each of these varieties, you'll begin to discover which wines you like the most and you'll have more confidence when it comes to trying new ones. Sour wines make your mouth salivate, which is a highly desirable sensation for some wine enthusiasts.
Jam flavors usually make wine rounder and easier to drink, distracting you from tannins or the feeling of dryness. Due to climate, terroir, winemaking practices and more, grapes grown in various regions will express unique flavors. And don't get me wrong, I still really enjoy these wines as a more “advanced” wine drinker, but they're great wines to try if you're just starting out. If you talk to the buyer or sommelier, you might even hear a personal anecdote about the winemaker or the history of the winery, which is one of the most interesting topics to explore in the world of wine.
The Guigal family produces its wine from the fruit of seven vineyards that stretch on both sides of the Côte-Rôtie, on the banks of the Rhone River. Merlot is a medium-bodied to intense red wine from France, although it is now cultivated all over the world. . .