{"id":7050,"date":"2021-11-18T13:40:08","date_gmt":"2021-11-18T11:40:08","guid":{"rendered":"http:\/\/www.liberalglobe.com\/?p=7050"},"modified":"2021-11-18T13:40:14","modified_gmt":"2021-11-18T11:40:14","slug":"families-wine-categories-part-ii","status":"publish","type":"post","link":"https:\/\/www.liberalglobe.com\/?p=7050","title":{"rendered":"Families – Wine Categories (Part II)"},"content":{"rendered":"\n

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 II) and previous (Families – Wine Categories Part I<\/a>) articles respectively, which group the different types of wines according to their color and taste.<\/p>\n\n\n\n

7<\/strong>. Fibrous and Physical Rose Wines<\/strong><\/p>\n\n\n\n

Ros\u00e9 wines are used to quench your thirst. Their taste is slightly sour, spicy, related to the taste of red wines. They are made by the method of “bleeding”.<\/p>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

The varieties that are used for their production are: Garignan, Grenache, Merlot, Mourvedre, Negrette, Pinot Noir, Syrah are used for their production.<\/p>\n\n\n\n

Designations of Origin<\/strong><\/p>\n\n\n\n

Bandol, Bordeaux Clairet, Coteaux-du-Languedoc, Cotes-du-Rhone, Lirac, Marsennay, Rose des Riceys, Tavel.<\/p>\n\n\n\n

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Recommended Kitchen<\/strong><\/p>\n\n\n\n

They go perfectly with summer dishes based on olive oil, vegetables and fish, garlic, kakavia, aubergines in the hull, red mullets, grilled meats and ripe goat cheese.<\/p>\n\n\n\n

How to Serve<\/strong><\/p>\n\n\n\n

They are drunk within the first 2 years from their bottling and are served at a temperature of 8 to 10 degrees Celsius.<\/p>\n\n\n\n

8. Light and Nervous White Dry Wines<\/strong><\/p>\n\n\n\n

These are the intense light and cool wines which develop floral and fruity aromas.<\/p>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

Produced from the varieties: Aligote, Chasselas, Chardonnay, Gros-Plant, Jacquere, Melon de Bourgogne, Pinot Blanc, Sauvignon, Sylvanter.<\/p>\n\n\n\n

Designation of Origin<\/strong><\/p>\n\n\n\n

You will find them under the following names:
France<\/em>: Bourgogne Aligote, Cheverny, Crepy, Entre-deux-Mers, Macon-Villages, Muscadet, Petit Chablis, Pinot Blanc d` Alsace, Sylvaner d`Alsace, Apremont.
Switzerland<\/em>: Fendant,
Portugal<\/em>: Vintio Verde.<\/p>\n\n\n\n

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Recommended Kitchen<\/strong><\/p>\n\n\n\n

Simple cuisine such as shellfish, raw oysters, or grilled oysters, snails, frog legs, fish terriers, grilled or fried, cold cuts and goat cheeses.<\/p>\n\n\n\n

How to Serve<\/strong><\/p>\n\n\n\n

They are drunk within two years from their bottling and are served at 8 degrees Celsius.<\/p>\n\n\n\n

9. The Soft and Fruity White Dry Wines<\/strong><\/p>\n\n\n\n

These wines are characterized by the intensely fruity aromas of citrus, and their pleasant coolness.<\/p>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

These white wines are created from varieties such as:
France: Altesse, Chardonnay, Chenin, Clairette, Gros-Manseng, Mauzac, Rolle, Sauvignon, Semillon, Ugni Blanc.
Italy: Vermentino.<\/p>\n\n\n\n

Designation of Origin<\/strong><\/p>\n\n\n\n

You can find them in the names such as: Bandol, Ballet, Cassis, Chablis, Cotes-de-Blaye, Coteaux-d`Aix, Cotes-de-Provence, Gaillac, Graves, Jurancon-sec, Pouilly Fume, Pouilly-Fuisse, Montlousis , Rousette de Savoie, Saint-Veran, Sancerre, Vins de Corse.<\/p>\n\n\n\n

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Recommended Kitchen<\/strong><\/p>\n\n\n\n

They accompany perfectly a simple or complex kitchen which includes raw or grilled shells, pasta with seafood, fish muesli, raw or grilled fish, cold cuts, goat cheese semi-dry or dry.<\/p>\n\n\n\n

How to Serve<\/strong><\/p>\n\n\n\n

They are consumed up to the 3rd year from their bottling and are served cool at 8 to 10 degrees Celsius.<\/p>\n\n\n\n

10. The Perfect Dry White Wines of Race<\/strong><\/p>\n\n\n\n

They are distinguished by their rich, fatty taste and the feeling of volume in the mouth. They have a pleasant acidity and are able to quench their thirst. They ripen in large oak barrels, have aromas of vanilla, ripe fruit and white flowers.<\/p>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

They come from varieties such as: Chardonnay, Chenin, Marsanne, Riesling, Roussanne, Sauvignon, Semillon.<\/p>\n\n\n\n

Designation of Origin<\/strong><\/p>\n\n\n\n

They are the famous labels of burgundy white wines such as: Chablis Premier and Grand Cru, Corton-Charlemagne, Meursault, Chassagne-Montrachet, Puligny-Montrachet, Montrachet, Montlouis, Vouvray, Savennieres, Pesrac-Leognan.
USA-Chile: Chardonnay.<\/p>\n\n\n\n

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Recommended Kitchen<\/strong><\/p>\n\n\n\n

Intended for fine cuisine such as: Saint-Jacques shells, lobster, turbot, fried foie gras, wild mushrooms, white meats with sour cream, creamy and refined cheeses.<\/p>\n\n\n\n

How to Serve<\/strong><\/p>\n\n\n\n

They are consumed after 3-5 years from their bottling, they are not served very cool, but at a temperature of 10 to 12 degrees Celsius.<\/p>\n\n\n\n

11. The Very Aromatic White Dry Wines<\/strong><\/p>\n\n\n\n

They are characterized by a high degree of aroma density and intense taste.<\/p>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

They are created from varieties such as: Gewurztraminer, Viognier, Muscat, Pinot Gris, Riesling, Savagnin, Palomino.<\/p>\n\n\n\n

Designation of Origin<\/strong><\/p>\n\n\n\n

The most well-known names-tags are:
France: Vin Jaune, Chatcau-Chalon, Condrieu, Che teau-Grillet.
Germany: Gewurztraminer, Muscat, Riesling, Pinot Gris.
Spain: Fino.<\/p>\n\n\n\n

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Recommended Kitchen<\/strong><\/p>\n\n\n\n

It goes well with a special cuisine that uses spices such as curry or herbs. Dishes with: meat with curry or seafood, chicken with sour cream and morels, lobster ala american, salmon with dill, smoked fish, hard cheeses with strong taste.<\/p>\n\n\n\n

How to Serve<\/strong><\/p>\n\n\n\n

They are drunk after 3-5 years from their bottling at a temperature of 10 to 12 degrees Celsius. The wines from Muscat and Viognier varieties are drunk as long as they are quite fresh and cool at a temperature of 8 to 10 degrees Celsius.<\/p>\n\n\n\n

12. White Semi-Dry Wines, Semi-Sweet and Very Sweet Wines, Liqueur type<\/strong><\/p>\n\n\n\n

These wines are made semi-dry or semi-sweet, depending on their final sugar content. Their sugary taste dominates, with balanced acidity in the taste, they present extremely rich and complex aromas of fruit and honey.<\/p>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

The varieties that give such wines are: Chenin, Petit-Menseng, Sauvignon, Semillon, Muscadelle, Muscat, Gewurztreminer, Riesling, Pinot-Gris.<\/p>\n\n\n\n

Designation of Origin<\/strong><\/p>\n\n\n\n

You will find them with the names-labels:
Gewurztraminer marked “Vendanges tardives” and “Selection de grains nobles”, Pinot Gris marked Riesling, Bonnezeaux, Coteaux-de-l’Aubance, Coteaux-du-Layon, Quarts-de-Chaume, Montlouis, Vouvray, Cerons Jurancon Monbazillac, Sainte-Croix-du-Mont et Sauternes.<\/p>\n\n\n\n

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Recommended Kitchen<\/strong><\/p>\n\n\n\n

They are offered as an aperitif and accompany them with a fat-rich cuisine such as: foie gras, chicken with sour cream, duck with orange, blue Roquefort cheese, tarts with yellow fruit, creme brulee.<\/p>\n\n\n\n

How to Serve<\/strong><\/p>\n\n\n\n

3-5 years after bottling they should be consumed and served cool but not frozen at a temperature of 8 to 10 degrees Celsius.<\/p>\n\n\n\n

13. Sparkling Wines<\/strong><\/p>\n\n\n\n

They are the festive wines with Champagne as their main representative. Depending on their title, they have an indication that they are more or less sugary. Extra-bruts (very dry) and bruts (dry) which are by definition more intense than secs (dry to semi-dry) and demi-secs (semi-dry). As for the doux (sweets), they have a strong sugary taste.<\/p>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

The main varieties used for their production are: Chardonnay, Chenin, Clairette, Mauzac, Merlot, Muscat, Pinot Blanc, Pinot Noir, Pinot Meunier, Sauvignon, Savagnin.<\/p>\n\n\n\n

Designation of Origin<\/strong><\/p>\n\n\n\n

You will find them with the labels: Blanquette de Limoux, Campagne, Clairette de Die, Crement d` Alsace, Cremant de Bourgogne, Cremant du Jura, Gaillac, Montlouis, Saumur, Vouvray, Cava, (Spain), Asti Spumante and Prosecco (Italy ).<\/p>\n\n\n\n

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Recommended Kitchen<\/strong><\/p>\n\n\n\n

They are offered as an aperitif, and can be served during a meal.
\u2022 Bruts accompany seafood, fish terrain, grilled fish, smoked, soft cheeses and cheeses with surface ripening.
\u2022 The secs and semi-secs go well with the same cheeses and fruit desserts, with meringue or egg yolk cream.
A sweet dish emphasizes the acidity of a dry champagne, so it is better to choose a semi-dry champagne.<\/p>\n\n\n\n

How to Serve<\/strong><\/p>\n\n\n\n

Sparkling wines are drunk fresh. They should definitely be served cool at a temperature of 8 to 10 degrees Celsius when drunk as an aperitif, and 9 to 12 degrees Celsius when accompanied by hot dishes.<\/p>\n\n\n\n

14. Natural Sweet Wines and Liqueur Wines<\/strong><\/p>\n\n\n\n

To this family of wines belong those wines that are extremely rich in alcohol and sugars, with a strongly aromatic personality. It is processed with very specific methods. Naturally sweet wines are produced after fermentation has stopped. This method consists of adding pure alcohol during fermentation, in order to preserve a part of the natural sugars by increasing their alcoholic strength (alcohol degree 14% to 18%). Then ripening methods are followed, which strongly influence their taste character. The oxidative method is the method where the wine is protected from the wind as is done in traditional wines.<\/p>\n\n\n\n

Varieties<\/strong><\/p>\n\n\n\n

The varieties used to make these wines are:
\u2022 for red wines
Grenache Gris, Grenache Noir, Maccabeo.
\u2022 for white wines
Grenache Blanc, Malvoisie, Muscat.
\u2022 for white wines-Liqueurs
Folle-Blanche, Colombard, Ugni Blanc.
\u2022 for ros\u00e9 and red wines-Liqueur
Merlot, Cabernet-Sauvignon, Cabernet Franc, Macvin.<\/p>\n\n\n\n

Designation of Origin<\/strong><\/p>\n\n\n\n

You will find them with the labels-names:
Porto, Banylus, Rivesaltes, Moury, Rasteau, Muscat de Beaumes-de-Venise, Muscat du Cap Corse, Muscat de Frontignan, Muscat de Mireval, Muscat de Rivesaltes.
\u2022 wines whose fermentation has been stopped by artificial means:
Xeres, Madere, Malaga, Marsala.
\u2022 Wines-Liqueurs
Pineau des Charentes, Floc de Gascogne, Marvin du Jura, Ratafia de Champagne.<\/p>\n\n\n\n

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Recommended Kitchen<\/strong><\/p>\n\n\n\n

You enjoy their natural sweet wines as an aperitif, but also with food.
\u2022 White wines, aged in an oxidizing environment, go well with foie gras, but also with fruit desserts, such as apricot tarts, and blue cheeses.
\u2022 The red wines, with maturation protected from the wind, are suitable for hunting, duck with figs, duck with lake, and with blue cheeses.
\u2022 red wines, with oxidative production method, go well with chocolate, mocha and dried fruits.
\u2022 wine liqueurs are enjoyed as an aperitif and with foie gras.<\/p>\n\n\n\n

How to Serve<\/strong><\/p>\n\n\n\n

\u2022 Since they come from the Muscat variety, they are drunk very fresh, like wine-liqueurs.
\u2022 White and red wines, with aging in an oxidizing environment, are enjoyed in a short period of time from their production.
\u2022 all other natural sweet wines are enjoyed after 3-5 years of bottling.<\/p>\n","protected":false},"excerpt":{"rendered":"

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