When it comes time to choose wine you should take into account the distinction made in wines by family-wine category. For this reason you should read our current (Part I) and next (Part II) articles respectively, which group the different types of wines according to their color and taste.
1. Red Light and Fruity Wines
In this category-family of wines belong those wines that offer immediate pleasure and are characterized as light and easy to drink. Their usual feature is a pleasant acidity, with a simple and cool aftertaste.
Varieties
These wines are created from varieties such as Cabernet Franc, Gamay, Pinot Noir, Trousseau.
Designations of origin
Anjou, Beaujolais, Generic name: Bourgogne, Bourgueil, Cotes-du-Jura, Coteaux-du-Lyonnais, Hautes-Cotes-de-Nuits, Pinot Noir d`Alsace, Saint-Nicolas-de-Bourgueil, Sancere Rouge, Saumur-Champigny and the Italian Valpolicella.
Recommended Kitchen
This particular wine family goes well with a simple summer cuisine and is accompanied by cold cuts, quiche, go meat, rabbit terrin, goat or cow cheese, quite creamy-saint-marcellin.
How to Serve
These wines are served cool at 12 to 14 degrees Celsius. Enjoy the maximum time in less than three years from their bottling.
2. Red, Fleshy and Fruity Wines
These wines are high in tannins. They display aromas of red fruit with spicy notes.
Varieties
The varieties used for the production of these wines are: Cabernet Franc, Carignan, Grenache, Merlot, Mondeuse, Pinot Noir, Syrah and the Italian Sangiovese.
Designations of origin
We find this family of wines with the following names: Bergerac, Buzet, Chinon, Cote-de-Castillion, Cote chalonnaise, Cotes-de-Provence, Coste-du-Rhone-Villages, Coteaux champenois, Fronton, Saint-Joseph and the Italian Chianti.
Recommended Kitchen
These wines need a more delicious cuisine, such as hunting, rustic goat, meat with beef sauce, red grilled meat, grilled meats, semi-hard cheeses.
How to Serve
They should be consumed in one to two years of maturation in the bottle and served at a temperature of 15 to 17 degrees Celsius.
3. The Complex, Strong and Generous Red Wines
Rich in alcohol and tannins, these wines take time to bind. They ripen in large oak barrels and give complex aromas, reminiscent of very ripe black fruits. They offer a complex aftertaste that lasts. These wines have a high proportion of Merlot and are expensive wines in this category.
Varieties
The varieties used for the production of these wines are: Auxerois, Cabernet Franc, Carignan, Grenache, Mellbec, Merlot, Mourve dre Syrah, Tannat.
Designations of origin
You will find these wines with the following designations of origin: Cahors, Chateauneuf-du-Page, Corbieres, Cotes-de-Bourg, Cotes-de-Blaye, Cotes-du-Roussillon-Villages, Coteaux-du-Languedoc, Fronsac, Gigondas, Madiran, Minervois, Lalande-de-Pomerol, Pomerol, Saint-Emilion Cru classe, the Spaniard Rioja, Chilean Merlot and the Shiraz of Australia.
Recommended Kitchen
Accompanied by fatty cuisine such as: duck confetti, mushrooms (truffles), grilled foie gras, grilled or baked red meat, large game, semi-hard cheeses.
How to Serve
They are drunk at least three years after their bottling. They are offered in a carafe because they are made better at a temperature of 15-17 degrees Celsius.
4. Complex Red Wines Rich in Tannins
This wine category is also the expensive wine category. They mature after several years of bottling. Rich in tannins. Over time, the tannins soften and create a velvety texture. They ripen in large new oak barrels and give notes of wood, tobacco and spices, along with a taste of red and black very ripe fruits. Their aftertaste lasts.
Varieties
These wines come from varieties such as: Cabernet-Sauvignon, Mourvedre, Syrah, or the Italian Nabbiolo.
Designations of origin
In France: Bandol, Cornas, Cote-Rotie-Graves, Haut-Medoc, Hermitage, Margaux, Pauillac, Pessec-Leognan, Saint-Estephe, Saint-Julien.
In Italy: Barolo
USA-California: Cabernet-Sauvignon
Recommended Kitchen
They go well with dishes rich in flavor but with low fat, such as truffles, feathered game, fillet, grilled meats, semi-hard cheeses.
How to Serve
It is recommended that you try these wines after at least five years of bottling, let them breathe and serve them at a temperature between 16 and 17 degrees Celsius.
5. The Complex, Attractive Breed Red Wines
This family of wines only applies to Burgundy wines marked Premier and Grand Cru. Their limited production gives them rare and exceptional wines. Strong aroma of small red fruits and flowers. Intense aftertaste.
Varieties
Like all Burgundy red wines, all of these wines have a unique variety, Pinot Noir.
Designations of origin
The best wines of Burgundy such as: Gevrey-Chambertin, Morey Saint-Denis, Chambolle-Musigny, Vougeot, Vosne-Romanee, Corton, Pernand-Vergelesses, Beaune, Volnay and Pommard.
USA: Pinot Noir of Oregon.
Recommended Kitchen
They go well with foods cooked over low heat such as wine rooster, loaf eggs, grilled meat, small game and soft cheeses.
How to Serve
Drink them at least five years after they have matured and they are served at a temperature of 16-17 degrees Celsius.
6. The lively and fruity Rose Wines
These wines should be consumed while they are fresh. They are very cool, sour, with fruity aromas. They are created by direct pressure of red grapes.
Varieties
The main varieties used for their production are: Cabernet Franc, Carignan, Cinsaut, Grenache, Poulsard, Tibourer.
Designations of origin
Bellet, Coteau-d`Aix, Coteaux varois, Cotes-du-Luberon, Cotes-de-Preovenc, Cotes-du-Jura, Irouleguy, Palette, Rose-de-Loire.
Recommended Kitchen
These wines go well with a light summer cuisine, with raw salads, mixed salads, pasta with vegetables, savory tarts, with vegetable pate, anchovy sauce, pizzas, fresh or dry cheese.
How to Serve
They are drunk in the first year of bottling and are served cool at a temperature of 8 to 10 degrees Celsius
