How do you select Wines?
Jul 28,2022 | Magnum Opus Wines
A great wine can become a disaster if not selected with proper care. Selecting wines is an art which can be perfected with practice. These practices typically involve tasting sessions and hence, this is why we are organizing wine tastings with various restaurant partners to help you learn more about wines!
Taste: Black Cherry, Black Currant, Baking Spices, and Cedar (from oak)
Style: Full-Bodied Red Wine
Description: Cabernet Sauvignon is a full-bodied red grape first heavily planted in the Bordeaux region. Today, it’s the most popular wine variety in the world!
Wines are full-bodied with bold tannins and a long persistent finish driven mostly by the higher levels of alcohol and tannin that often accompany these wines.
Food Pairing: lamb, beef, smoked meats, French, American, firm cheeses like aged cheddar and hard cheeses like Pecorino.
Taste: Blueberry, plum, tobacco, cured meat, black pepper, violet
Style: Full-Bodied Red Wine
Description: Syrah (aka Shiraz) is a full-bodied red wine that’s heavily planted in the Rhône Valley in France and Australia. The wines have intense fruit flavours and medium-weight tannins. Syrah is commonly blended with Grenache and Mourvèdre to create the red Rhône blend. The wine often has a meaty (beef broth, jerky) quality.
Food Pairing: lamb, beef, smoked meats; Mediterranean, French, and American firm cheeses like white cheddar, and hard cheeses.
Taste: A broad, exotic array of fruits from stone (overripe nectarine), to red (raspberry, sour cherry), to blue (plum, blueberry), to black (blackberry, boysenberry), Asian 5 Spice Powder, Sweet Tobacco
Style: Medium-bodied to full-bodied Red Wine
Description: Zinfandel is a medium-bodied red wine that originated in Croatia. Wines are fruit-forward and spicy with a medium length finish.
Food Pairing: chicken, pork, cured meat, lamb, beef, barbecue, Italian, American, Chinese, Thai, Indian, full-flavored like cheddar and firm cheeses such as Manchego
Taste: Very red fruited (cherry, cranberry) and red-floral (rose), often with appealing vegetal notes of beet, rhubarb, or mushroom
Style: Lighter-bodied Red Wine
Description: Pinot Noir is a dry, light-bodied red that was first widely planted in France. The wines typically have higher acidity and soft a soft, smooth, low-tannin finish.
Food Pairing: chicken, pork, veal, duck, cured meat, French, German, cream sauces, soft cheeses, nutty medium-firm cheeses.
Taste: Yellow citrus (Meyer lemon), yellow fruits (like yellow pear and apple), tropical fruits (banana, pineapple), and often a touch of butterscotch, vanilla or toasted caramel notes from oak
Style: Medium- to Full-Bodied White Wine.
Description: Chardonnay is a dry full-bodied white wine that was planted in large quantities for the first time in France. When oak-aged, Chardonnay will have spicy, bourbon-y notes. Unoaked wines are lighter and zesty with apple and citrus flavours. Chardonnay is the white grape of Burgundy.
Food Pairing: lobster, crab, shrimp, chicken, pork, mushroom, French, cream sauces, soft cheeses such as triple cream brie, medium-firm cheeses.
Taste: Aggressively-citrus-driven (grapefruit pith), with some exotic fruits (honeydew melon, passion fruit, kiwi) and always an herbaceous quality (grass, mint, green pepper)
Style: Light- to Medium-Bodied White Wine
Description: Sauvignon Blanc is a dry white grape first widely planted in France. Wines are tart, typically with herbal, “green” fruit flavours.
Food Pairing: fish, chicken, pork, veal, Mexican, Vietnamese, French, herb-crusted goat cheese, nutty cheeses.
Taste: Delicate citrus (lime water, orange zest) and fruits (apple skin, pear sauce), white floral notes, and cheese rind.
Style: Light-Bodied White Wine
Description: Pinot Gris is a dry light-bodied white grape that is planted heavily in Italy, but also in France and Germany. Wines are light to middleweight and easy drinking, often with some bitter flavour on the palate (bitter almond, quinine)
Food Pairing: Salad, delicate poached fish, light and mild cheeses
Taste: Citrus (kefir lime, lemon juice) and stone-fruit (white peach, nectarine) always feature prominently, although there are also usually floral and sweet herbal elements as well.
Style: Floral and fruit-driven aromatic white that comes in variable sweetness. Some producers choose not to ferment all the grape sugar and therefore make the wine in an “off-dry” style.
Description: Always very high in acid, when made as a table wine Rieslings can be harmoniously sweet (sweet and sour) or dry (very acidic). The wine is polarizing because some people find dry styles too acidic and sweet styles too cloying, but sweetness is always a wine making decision and not inherent to the grape.
Food Pairing: chicken, pork, duck, turkey, cured meat, Indian, Thai, Vietnamese, Moroccan, German, washed-rind cheeses and fondue