A title of an article appearing in the March 28, 2019 issue of The Spectator by Christopher Snowden, “The Campaign to Make Alcohol ‘The New Tobacco'”, seems to be more than a shot across the bow of all thing’s alcohol. Over the last decade there has been an increase in dueling research findings purporting the benefits or dangers of alcohol consumption. Now the anti-alcohol contingent seems to be increasing their proclamations through studies, which may be more defective than claims in the pro-alcohol research. Bottom-line, any research can be manipulated; the devil is in the details. There certainly seems to be flaws in all research; what are we to believed?

The wine industry should take the attack on alcohol seriously; it is gaining acceptance and credibility, no matter how contrived the research and resultant messages. Remember when research once indicted coffee was a real health issue? Today research says coffee is an anti-oxidant and is healthful; drink all you want. Just reflect for a moment about all the things once believed to be beneficial and now are considered harmful and vice versa. At one time butter was bad and margarine was better, now we are told chemicals in margarine are far worse than natural fats in butter.

Having followed wine studies, since the French Paradox (1980’s,) and the protestations on the various effects of wine on health, it now appears there are orchestrated campaigns to call out all alcohol consumption as being detrimental. “Two widely reported studies in The Lancet claimed that there is no safe level of drinking. The evidence in these studies, such as it was, didn’t actually support that claim,” says Snowden. What are we to believe? Still, it appears the media, academia and the medical establishment have globed onto most any anti-alcohol study and become an ambassador of the new “anti” cause. The anti-alcohol movement is now between doctor and patient. Every time I go to the doctor I am ask if I drink wine, beer or spirits and how often. Why and when did this start? And, yes, people have died from drinking too much water!

Relative to the article noted above, author Dr. Alex Berezow writing for “American Council on Science and Health” in 2018, seems to highlight many flaws in the same study. Before an oenophile succumbs to total confusion, simply stated, don’t rely on everything you read on negative facts about wine and health. The wine industry will also need to anticipate changes in trends concerning how wine is perceived by various demographics.

The elephant in the room today, that no one in media wants to talk about, are the effects of cannabis–smoking or ingesting. Many of those shouting about negative effects of wine seem to be oblivious to cannabis. So why aren’t media and researchers in a full-blown frontal assault on the health effects of cannabis? The general impression many accept is that cannabis is harmless physiologically, to the point that research to the contrary is discounted by people in media and government. Even some wine and beer now come infused with chemical compounds originating from cannabis.

Sam Blanchard, writing for Mail Online on April 4, 2019, comments about a study on alcohol written by Professor Kent Hutchison, at the University of Colorado Boulder who said, “While marijuana may also have some negative consequences, it definitely is nowhere near the negative consequences of alcohol.” “Problem is, the study also raises many more questions than portrayed by selective facts. One question would be: Why was alcohol studied in individuals that experienced very heavy drinking while participant marijuana users were mostly casual users?” ask Blanchard.

In the final analysis: is cannabis that is entering the wine industry setting a trap for wine? The answer probably lies in how the industry responds.

Snowden makes a further point worth considering. When comparing research concerning alcohol related cancers with those type cancers indigenous to smokers, there does not seem to be statistical or epidemiological relevance. “Epidemiological studies have shown a strong and consistent association between moderate alcohol consumption and lower mortality, mostly thanks to lower rates of cardiovascular disease. So, on the one hand, we have decades of epidemiological evidence backed up by biological experiments which show that moderate alcohol consumption reduces the risk of death from heart disease by 15-30 per cent, and, on the other hand, we have a slimmer body of epidemiological evidence which suggests that moderate alcohol consumption might have a small effect on breast cancer risk,” Snowden elaborated.

Whatever the reason, portraying any alcohol product as evil has been part of the American landscape since the late 1800’s. Prohibition came about in 1919 and lasted until 1933. It does seem every industry has an “anti” influence driving the impetus of the cause. We find these type forces in politics, religion, even medicine. Now wine is under a renewed attack; positive research is discounted and “anti” is the cause-celeb. (Anti is defined as: people opposed to a party, policy, attitude, etc.)

Here is a dated but still welcomed bit of news. “Red wine and the anti-oxidant in red wine called resveratrol may be heart healthy,” says Mayo Clinic Staff. “Various studies have shown that moderate amounts of all types of alcohol benefit your heart, not just alcohol found in red wine.”

Whatever is driving the current research and conversation about wine and alcohol, it is a fact that the conversation has moved from one promoting moderation in alcohol consumption, to one proclaiming alcohol at any level is destructive to the body. But, why would anyone now discount and even disregard positive research on benefits of wine? There are articles on the web that tout wine benefits, such as “80 Amazing Benefits of Wine”, by Tehrene Firman from an October 2017. Some of the more prominent benefits of wine relate to heart health and cognitive function. Nonetheless, contradictions in studies are obvious and prevalent and widely believed; absent sound research methods.

Conversely, I found an article highlighting 23 negative effects of wine/alcohol when consumed in excess. The key word is “excess”. The key to internalizing all negative studies about wine and alcohol is that most studies denote the issue of excessive consumption. As noted, it is also a fact that people have died of excessive water consumption.

It was interesting to see how far people will reach to brutalize wine. One negative article, pointing out the negative effects of wine, because of the types of chemicals used in vineyards. But, isn’t that true of most all food produced in soil? Strange sense of logic. Current wisdom about alcohol, especially on health, is subject to change; and probably will change.

The alcoholic beverage industry has several genres: beer, spirits, wine, and kombucha; even within these there are variations such as cider and hybrid blends. Kombucha is an interesting beverage because it is positioned as a “healthy” beverage which is fermented product of tea’s and does contain various levels of alcohol; some as high at 7%. So, is there a contradiction in kombucha being positioned as-healthful? It is consumed by people proclaiming the health benefits of this beverage; but it still contains alcohol.

Maybe any course of action or response by the wine industry could be an overreaction. Consider, maybe inaction brought on Prohibition?

Should a refreshed approach by the wine industry deemed to be appropriate, the response should be timely, educated, fact based, on-going and mindful of a changing market; “anti” causes always live-on and require responses. Also, recognize that millennial consumers of alcohol are concerned about alcohol levels and health concerns. These 2 features are relatively new to the mix.

Still, what drives people to wine as a beverage are:

• Conviviality
• Entertainment-Enjoyment and compliment to food.
• Celebration-Wine is the oldest alcoholic drink and over the years has always been part of celebrations and commemoration.
• Culture-Many cultures have elevated wine to be the premium beverage with food, family, and entertaining.

Digressing for a moment. The issue of cannabis is not brought up to confuse the issue that alcohol is purported (by some) to be total detrimental for the body under any circumstance. It is only being pointing out that most any research is occasionally weaponized to make a point based upon an “anti” cause. Research still highlights that most people believe “pot” has many negative cultural effects.

Primarily, issues with alcohol consumption seems to be most notable in the wine sector. Craft spirit consumption over the last few years has increased as has craft beers. Wine has been experiencing a slight down-turn. “Wine Intelligence”, reports a 5% drop off in millennials consuming wine and overall there has been a 35% decrease in adults drinking wine at least once per month.

In German speaking Switzerland, 2013 surveys found 39% drank wine and in 2017 the wine drinking population dropped to 27%.

“Drinks Business” reported in March 2019 that UK wine consumption declined by 2%-2016 versus 2017. They attribute the decline to: US Whiskey; demand for lower and non-alcohol drinks preferences; and moderating consumption.

No one is recommending a campaign by alcohol producers to promote consumption. That said, wine is a unique beverage with a specific profile of the consumer, as opposed to beer and spirits. The wine industry might consider a tailored message to millennials; a demographic exhibiting a decrease in wine consumption. (Research is indicating that millennials are more conscience/receptive to health messaging, costs, and consuming non-alcohol alternative beverages.) When wine starts getting into the 16% ABV maybe there is an issue.

When a business stops growing it starts dying; a quote that has been around. Nonetheless it has some degree of truth for this discussion. To ensure growth maybe the wine industry can allocate time and resources promoting and reinforcing the message that wine has the longest history of all alcohol drinks. The positive research on benefits of wine is impressive, well documented, and has a heritage across many cultures. Wine in nowhere near the heritage or contribution to society as does tobacco. I doubt the voracity in any effort to make wine the new tobacco.

Cheers!

The Chablis region is the northernmost wine district of the Burgundy region in France. The cool climate of this region produces wines with more acidity and flavors less fruity than Chardonnay wines grown in warmer climates. These wines often sometimes described as steely. To make a true Chablis is required to use Chardonnay grapes only.

Chablis wine has typically much less oak influence.. Most basic Chablis are matured in stainless steel tanks.

Chablis is an historic wine-producing town in northern-central France. It produces light, dry white wines known for their minerality and crisp acidity.

Chablis wines are made in a style rather different from those produced elsewhere in Burgundy. They are drier and fresher, rather than more weighty and richly flavored. Chablis is usually entirely free of any oak influence. Very few Chablis producers use oak barrels in their wine making and the exceptions are restricted to the higher-quality wines, whose extra complexity and depth mean that the wines are not overpowered by oak flavors.

All Chablis is made 100% from the Chardonnay grape. Some wine experts, believe that the wine from Chablis is one of the “purest” expressions of the variety of Chardonnay, because of the simple style of wine making favored in this region. Chablis wines are characterized by their greenish-yellow color and clarity. The green apple-like acidity is a trademark of the wines and can be noticeable in the bouquet. The acidity can mellow with age and Chablis are some of the longest living examples of Chardonnay. Some examples of Chablis can have an earthy “wet stone” flavor that intensifies as it ages, before mellowing into delicate honeyed notes. Like most white Burgundies.

Drinking and Pairing Chablis with Food

As far as what it works well with, it is the crispness of the wine that really determines the pairings.

The Chablis, being a leaner wine works well with most seafood; such as shell fish, lighter fish as well as any fish with a rich sauce. Chicken, Pork, and Turkey is also a nice pairing with the Chablis. A cream sauce will work well with this wine as the acidity is not overpowering.

Rich, spicey foods will not pair well with this wine, as well as fatty foods or highly flavored foods will also drown out this wine.

Shellfish

Shrimp

Scandinavian cuisine

Foods cooked via Broil

Served Cold dishes

Oysters on the half shell

Court bouillon-poached Halibut

Fried Calamari

You’re in the middle of a romantic evening with your favorite someone, sharing a tasty little red vino you discovered on your latest wine tour and BAM! – suddenly you’re in the middle of a major gastronomical crisis. Forget about romance. You’ve got a four-alarm fire raging through your midsection and you need relief – fast!

Whether you know it or not, you’ve just fallen victim to a common wine-drinking hazard: Red wine and heartburn. Many people report higher rates of heartburn when drinking red wine than they do when drinking any other alcoholic beverage. But instead of trying to identify the cause of their problem, they give up drinking red wine altogether.

That’s unfortunate because red wines account for some of the best vintages in the world. In the region where I write about wine, New York state, quality reds are becoming the norm with Pinot Noirs, Merlots, and Cabernets that are simply out of this world.

As a wine-lover, you can’t afford to remove red wines from tasting equation. But since raging heartburn isn’t acceptable, either, you’ll need to get to the bottom of your red wine and heartburn dilemma ASAP. Here are some of the usual red wine suspects that may play a role in causing heartburn.

Tannins. You’ve probably heard that red vintages are high in antioxidants. That’s true – in fact, tannins actually prevent oxidation during the wine aging process. Tannins are found in grape skins and seeds, which is why reds have more tannins than white wines (skins and seeds are removed during the white winemaking process). Commonly associated with wine headaches, tannins are also thought to contribute to wine-based heartburn and acid reflux – but no more than coffee, which is also a beverage with high tannin content.

Histamines. Most people associate histamines with allergies. But believe it or not, histamines are also an important aid in digestion. They are produced by the stomach as a way to protect it from damage. Without histamines, your stomach wouldn’t be capable of producing enough stomach acid for proper digestion. The problem is that red wines are notorious for containing an abundance of histamines. It’s possible that too much red wine could result in higher levels of histamines than your stomach can handle and lead to elevated levels of stomach acid.

Acids. All wine contains a certain amount of acidity. But contrary to popular belief, white wines are generally more acidic than red wines. However, wines that are produced in cooler climates tend to contain higher acid levels than wines produced in warmer climates. So if you want to avoid heartburn, all you have to do is to focus on red wines produced in warmer places, right? Not exactly. Low-acid red wines that are produced in warmer locales also contain more histamines than wines produced in cooler areas. In the end, it’s a trade-off between histamines and wine acidity.

So how can you avoid heartburn when drinking red wine? Since I’m not a doctor, it shouldn’t surprise you that my first suggestion is to consult your physician. Beyond that, experiment with different vintages, paying close attention to details like where it is produced, its level of acidity, etc. Start with reds that were produced in warmer climates like Australia and gradually work your way up to vintages that were made in cooler climates like New York state.

If heartburn is still an issue, consider taking an over-the-counter histamine blocker either immediately before or immediately after drinking a tantalizing Shiraz or Cabernet. There’s a good chance that a combination of acid awareness and histamine inhibitors will make it possible for you to uncork your favorite bottle of red without fear of heartburn or acid reflux.

Now if we could only do something about those wine headaches.

There seems to be more discussion taking place within the wine industry pertaining to possible plateauing or even a pullback in U.S. wine consumption. Many propositions are offered as to why there may be a possible change in “sea state” for the wine industry. For example: baby-boomers are getting older and consuming less wine; generation Xer’s are not spending on wine; legalization of cannabis; alternative alcoholic beverages (cider, craft beer and spirits); price increases and lack of new innovations involving wine products.

Plateauing in case sales and revenues are not the only concerns. Some are pointing to other concerns such as: three-tier distribution, changes in channels of distribution (on and off-premise sales, DtC, winery clubs/tasting room and retail models); labor costs and state/regional laws.

Mr. Rob McMillan, EVP of Silicon Valley Bank wrote in his annual study, State of Wine Industry Report 2019, mentions: “The cumulative impact of negative health messaging – absent offsetting promotion of the health benefits of moderate wine consumption – is negatively influencing consumption, particularly for the millennial consumer.” I also wrote on the subject saying–it is hard to relate to the validity of any one study concerning the pros and cons of wine on one’s health. Nonetheless it is always interesting to see who wants to promote a position via a study.

“Hope” is not a strong underlying component for rethinking a business strategy as it relates to potential changes in the wine industry. Forecasting and trend analysis reports, like those prepared by Silicon Valley Bank, should prompt some planning activity at the winery and vineyard level to have a strategy when identifying new trends. Planning for the future is really a microeconomics issue. There is really no downside to good planning for most business contingency.

“To continue its growth in the years ahead, the US wine industry needs new direction and a changed focus,” says McMillan. The industry participants of today must grow and innovate or wither. Price increases alone are not a long-term solution to volume issues; growth must also come from case sales.

Wine still promotes it mysteries and heritage. Reverence toward wine started slipping in 2012. That was when Annette Alvarez-Peters, the wine buyer for Costco (the largest retailer of wine in the U.S.) said, “Wine, at the end of the day, is just a beverage.” This comment created a stir because it removed the romance and aura U.S. industry elites had spent decades creating. The casual wine consumer now understands there was no mystery to wine; find what you like and enjoy.

If there is to be any changes in consumption, it starts with changes dictated by consumers. Why do people consume wine? Most expressed reasons are: sociability, compliments food, taste/aromas and availability. In general, the list goes in all direction from here but, let’s stick to basics. Whatever the reason, many people will agree that the oldest alcoholic beverage is wine and historical records indicate wine was and is a celebratory drink across cultures.

Wine sales are obviously not immune to changes in consumer preferences. It wasn’t that long ago that White Zinfandel was a great seller. By mid-1090s, Sutter Home White Zinfandel was America’s most-popular premium wine. But it remains-consumer taste changes and when that happens, we get a new trend; change is a constant.

What can push consumers to force industry change? A very short list are such things as:

• Demographic shifts-We see this in juxtaposed changes between baby-boomers and millennials. (Rob McMillan explains this in detail.)
• Lifestyles-Part of this element can include careers, financial considerations, extended families.
• Social dictates-Peer influences, media, availability of socializing environments.
• Motivation/perception-What fits your comfort zone. What is the purpose of an alcoholic beverage in their life?
• Attitudes-Attitudes and tolerances change. Maybe consumers tire of a pattern?

Even upon a cursory look at the industry we might conclude that change is in the wind. Maybe the industry could conclude that minor tweaking in products, packaging, advertising and having a more loyalty-based consumer approach is now.

Markets and consumers change; it is a force of nature. We also know there are business tools available that can help the industry initiate changes. To “Innovate”; accept that there are changes and think about how to adapt sooner.

To the wine industry–“We are killing it with our snobbery and a refusal to listen and see what’s going on around us. We refuse to adapt, maintaining that everything is (and should be) the way it was 20, 30, 50, 100 years ago. Do you know what happens when we don’t adapt? We die,” says Leonardo Cabrini, CEO-Wild Yeast Media.

As an example, the craft brewery business continues to expand because of: variety of product styles, low cost of entry, they have a brand presence in their market, consumers can define the brewery products, and they are consumer centric. The atmosphere in my brew pubs, or breweries, are social oriented, pretensions are left at the door and you can easily taste products for free. The complete business model for craft brewing does not transfer to the wine industry, but some elements do transfer.

Note: I personally am a big proponent of consumer businesses having a bond or a personal relationship with their customer. With technology today it is easy to take a ‘human interest’ in building a brand with consumers. Let people know who is making their wine.

As an aside, within 20 minutes of my office there are 5 breweries and 2 distilleries. If I expand to a 30-minute drive radius, the brewery and distillery options increase by 75%. The all have great branding and loyalty programs.

What About Innovation- “The introduction of new things or methods.”

Whatever tactics a winery utilizes to innovate, they will not look anything like today’s programs. There are many reasons that are forcing changes in the CA wine industry:

• Demographic shift-Importance of millennials and more focus on healthful lifestyles.
• Consumer preferences for alcoholic beverages-Craft beer and spirits, especially relative to taste.
• Impact of Three-Tier Distribution-A post-prohibition federally mandated middleman system wineries must use to sell wine via on and off-premise.
• Channels of Distribution shift-On-line, DtC, tasting room, on-premise, retail
• Regional and market segmentation

If there is or could be a stagnant market phase approaching, here are some areas that could have more immediate impact on volume sales. For sure the Three-Tier System is so entangled in politics it is not subject to much innovation. This is a fact that puts small wineries at a disadvantage as they do not have a strong market presence to get distributors with premier market presence. This forces some medium and small producers to use guerrilla marketing for branding and to get creative with DtC. According to Creative Guerilla Marketing, “guerrilla marketing” campaigns aim to strike the consumer at a more personal and memorable level.” DtC, an approach that is growing a 11% per year and generates more than $3 billion in sales.”

Tom Pellechia writes in Forbes in 2017, “few wineries have maximized the DtC opportunity, and the lack of skilled professionals is often cited as the main reason for not capitalizing on the additional revenue and profit potential it represents.”

I ask Mike Veseth, Editor of The Wine Economist to comment about innovations he sees in the wine industry. Here are two points he made. “At this point the innovation is in packaging (especially cans) and trying to develop new consumer opportunities through packaging. Once cans gain more traction, I think they might be the place where further innovation occurs. First it is putting wine in cans, then it is experimenting with the wine in cans. But some research is needed?”

Secondly, “the global wine market is certainly stagnant and has been so for some time. But I try not to generalize from that too much because the flat overall market contains segments and regions that are expanding and others that are contracting and some that are doing both. So, to a certain extent it is a matter of which segment a winery wants to be in and what strategy is appropriate.

Mike’s comments are spot-on. If one thinks innovation is not needed in traditional beverage products just consider the road taken by major soft drink companies and even bottled water. For example, Perrier’s successes are due to innovation. Perrier’s pure natural sparkling water was first bottled in the late 1800’s. The product, color and shape of the bottle from France became the innovation that is still with us. They are still innovating today with cans, flavors and mixology.

Staying with packaging for a moment, consumer groups are actively lobbying the TTB for more product information being added to the label; no doubt labels will be changing. Why not take this opportunity to launch a new sales campaign utilizing a Near Frequency Communications application. This, along with QR codes, can give any winery the ability to economically communicate with consumers with tailored messages and messages that validate buying decisions-immediately.

Communicating through winery newsletters directly to the consumer with-creative messages, video’s, announcements, etc. can build loyalty with consumers. They do not even need to visit the winery; however, communications must be consumer centric.

Packaging innovations beyond labels and technology are already underway and are being accepted. For example: wine in cans, increase in wine in paper boxes, use of pouches and container sizes.

Another trend that seems to have a disturbing message; the diminution in traffic to tasting rooms. This should be the most important activity in the sales process and building brand. Here the winery has the customer captive, in a friendly environment and has control of the message.

There are many reasons average visitation trends are dropping, the leading one may be changing consumer preferences in beverages. The visit to wine country now includes craft brewery visits, dining and hospitality considerations. Wineries have lost the appeal of uniqueness and the value of snob appeal; it is no longer about the aura of wine.

Technology can help level the playing field for most any size winery. From Near Field Communications technology to podcasting, the world of technologies offers a winery an effective way to address changes in consumer buying habits and building brand. At a Wise panel discussion, McMillan said, “technology can transform consumer behavior and expectations.”

How will the industry adapt to changes in consumer trends with appropriate innovations?

• Changes are being noticed in beverage taste preferences, even wine. Many categories are being impacted by carbonated and infused waters and ciders. The bottle water industry is now experimenting with cannabis infused water.
• Government regulations at federal and regional levels continue to be pushed by consumer demands. Currently, labeling changes are being discussed by the TTB.
• Opportunities utilizing new technologies offer new innovations in reaching the consumer with new product messages and responses to trends. Think about streaming, YouTube, etc.
• What is the best way to address new millennial concerns about health issues arising from alcohol consumption and organic labels? Issues must be addressed directly with the consumer.
• Developing packaging that positions existing and new products that sell and demonstrates a strong value proposition.
• Wine must address the brand appeals inherent in craft beers and spirits industry. This may also include cannabis.
• It is important that Direct to Consumer distribution channels be a top priority. DtC can be effective. Kevin Diffly, writing in March 1, 2019 Ship Compliant Newsletter notes, “While the overall DtC channel saw 11.6 percent and 8.9 percent increases in volume and value, Sonoma wineries jumped up 19 percent and 18 percent in those categories. Those are impressive increases year-over-year.”

After thousands of years, wine will always be part of most peoples lives. The goal is to keep it growing, being prosperous and relevant to the consumer. An important tool for that is INNOVATION.

Cheers!

The Romans understood terroir and were very careful about where they planted vines. Before the Romans, the Etruscans lived in what is now called Italy and they made wine from wild grapes. It seems that there was an abundance of them in the Mediterranean area.

Roman wine production was heavily influenced by both the Etruscans and the ancient Greeks.

After harvesting the grapes, people would trample on them This might not have been hygienic, but it was the best way the Romans knew to press wine. After the trampling, the wine was transported to be pressed in a torculum or wine press. The grape juice was strained to get rid of the grape skins and seeds.

The next stage in the production process was to transfer the liquid to the huge jars or amphorae where it could ferment. Sometimes these vessels were buried in sand, soil, or water. Sometimes these juices were boiled prior to storing them in these vessels.

If the end result was to produce a high quality vintage wine, the wine would remain in the vessels for between 10 and 25 years.

However, wine was usually left for between 9 days and a couple of months. This was Roman plonk!

Pliny the Elder wrote about the Roman way of producing wine and growing vines in his work, ‘Historia Naturalis‘ translated as Natural History. He wrote that Italian wine was the best in the world, or at least in the known world.

However, the Romans and their compatriots cornered the wine market, disallowing other competitors from other countries outside of what is now called Italy. So other countries such as France, Spain and Portugal were not allowed, officially, to produce wine.

According to Pliny, by the middle of the second century BC, wine was an important commodity. However, as the Roman Empire grew, the export value of wine would diminish, as grapes were cultivated in other parts of the empire, notably in what is now France and the Iberian peninsula.

The Romans drank wine at any time of night and day, but it was diluted with water as it was stronger than wines of today.

The Roman wine industry fell into decline along with the empire. Wine production continued, but it fell out of favour until the Renaissance, when there was a revival of interest in classical culture.

So wine in the Roman Empire had its ups and downs, but luckily, the art of wine-making survived.

Are you a fan of wine? Do you enjoy drinking the different varieties of wine? You are at the right place. As you will get plenty of wine news and learn more about different types available. But with plenty to choose from in the whole, how will you make the right choice? Know what makes the different ones special and how to enjoy the most famous one in the world and get know more in the upcoming news.

World’s Best Wine Types

Red Wines – Never Miss It

• This one is served best below the room temperature (of 65°F)

• Tannins, stems or oak barrels will give red wines the complexity and structure

• Berries, plums, and cherries are common fruit flavors and smell

Here are three popular kinds available in the market:

Cabernet Sauvignon

Well known as the “cab,” the wine is a powerhouse, popular for its big tannins, full body, and cherry, tobacco and cedar touch. Pair this with grilled lamb or steak. Fun fact, as per the news report: Cab wine is a widely planted grape in the whole world.

Merlot

It is less tannic compared to the cab, and has the plush and velvety feel and have berry flavors. It is one best match with the hearty stews and BBQ.

Pinot Noir

The wine’s skin accounts for the light color & body. The fan really loves its complexity: floral, earthy and berry qualities in one glass. Do not hesitate to pair it with fish!

White Wines

• Pear, peaches, apple or other tree fruits, all along with the citrus, are some common features

• White wines won’t have tannins

• Serve chilled, over 45 to 50°F

Below are some varieties:

Chardonnay

Chardonnays wine come in various styles. Chardonnay takes on the buttered and the movie popcorn quality. Lobster, butter sauces, and poultry are the ideal mates with the medium-bodied white wine. Chardonnay is a most popular wine of US and we love to know more about this in the upcoming wine news.

Riesling

Mistakenly assumed to be “sweet,” this runs a gamut from dessert-worthy to bone-dry. Tree fruit and apricot aromas balance its minerality in high acid wines, and delectable with the curries and spicy dishes.

Sauvignon Blanc

The wine lovers revere this for the tart citrus, herbaceous qualities, and bell pepper. Pork pair and shellfish, particularly well with this lively wine. Some describe this wine as having the “cat pee” smell (in a good way of course!)

Bonus wine:

Champagne

Even though not the grape variety, bubblies and Champagne are not only for the special occasions. Best aromas of apple and pear, all along with nutty and toasty notes. It is a dream pairing with fried food! Being labeled as “Champagne,” this wine should not just come from the Champagne area of France and has to meet the strict regulations.