Want to be a Wine Maven?

By Irving Langer, The Jewish Press

I hope you enjoyed the holidays with your family and friends. To quote famed wine expert Michael Broadbent, “Drinking good wine with good food in good company is truly one of life’s most civilized pleasures.”

Wines can be categorized and arranged from “lightest” to “deepest.” The deeper the wine, the more powerful its kick as it goes down. In general, light wines (whether red or white) will have more fruity tastes and aromas as well as more hints of sweetness. Often, they will exhibit a kind of peachy taste, which needs (in my opinion) to be balanced by the wine’s tartness and clarity so as not to render a queasy, unpleasant sensation.

So, now we’re ready to learn the big seven varieties. As you will see, their names are all either German or French. They don’t necessarily mean much in themselves, and in some cases no one really knows their origins. I will provide you with some commonly believed hypotheses.

On the list below, the first three varieties are white wines and the second four red, in order from lightest to deepest. The first wine of the big seven, Riesling, is super crisp, airy, and clear, while the seventh, Cabernet Sauvignon, is exceptionally strong, earthy, and robust. All the rest fall somewhere in between. There are many other grape varieties, of course, but these are the basic ones:

1. Riesling (pronounced Rees-ling).

This German variety, one of the finest wine grapes, goes back to the Rhine region of Germany during the 15th century when it was called Reusseling. The name is something of a mystery, but could have been derived from characteristics of the vine itself. Russ is a dark wood, and rissig refers to grooved bark. Some speculate that the term riessen (to tear or pull apart) may be behind the name.

The grape is naturally acidic and tart. It can exhibit a wide variety of fruity flavors and is exceptionally aromatic. Riesling grapes are strongly influenced by their location, so you can hardly know what a Riesling wine will be like unless you know where its vineyards are located. The better wines age well, and when one gets really old, it can exhibit a complex bouquet – often marked by notes of petroleum. This is actually considered a desirable quality in the wine because it adds something interesting to its character. Many sweet white wines are made from this grape.

2. Chardonnay (pronounced Shar-doh-nay).

Named after a village in Burgundy, France, this is the world’s premier grape variety. It is a strong, energetic vine that grows well all over the world. The Chardonnay grape is somewhat neutral in taste. It is also easily influenced by its location and how it is fermented and aged. An aged Chardonnay can develop a buttery kind of texture. It is also used extensively for making Champagne and other sparkling wines. Chardonnay coming from cool climates can exhibit many flavors, from nuts and berries to tropical fruit tastes, while warm climate Chardonnay can develop honey, vanilla, peach and pineapple flavors.

3. Sauvignon Blanc (pronounced Soh-vee-nyohn Blahn).

Its name means “wild white,” which seems to indicate that the Sauvignon Blanc grape once grew wild. It is indigenous to the Bordeaux region of France. The wine produced from this grape is often said to have an aroma of freshly cut grass, although it can also be crisp and refreshing. This grape is also often used in sparkling wines.

4. Pinot Noir (pronounced Pee-Noh Nwahr).

The name means “black pine cone,” and it probably refers to the way the dark grapes cling together in closely packed clusters. The name may also derive from the noble family named Pinot that thrived during the Roman era, as this grape was being cultivated in the Burgundy region of France (Gaul) when the Romans invaded it in the first century.

Wine made from these grapes is said to have sensual, intoxicating, sweet, and fruity tastes or aromas. The wine can exhibit a wide array of qualities that are often difficult to pin down. Some say that this is the most “romantic” of wines. It is light and soft. The main fruit aromas include cherry, raspberry, strawberry, and plum jam.

5. Syrah (pronounced Sir-rah), or Shiraz.

This variety is a crowd pleasing red. Its origins are shrouded in myth and it likely originated in the Rhone Valley of France. There are two styles for the grape: Syrah and Shiraz. Syrah is herbal, floral, and smoky; Shiraz, the Australian cousin, is upfront and bold in its fruit. In Australia, Syrah is called “Shiraz.”

6. Merlot (pronounced Mehr-loh).

Poor Merlot. It generally lives in the shadow of King Cabernet. But Merlot makes some of the most beautiful, luscious, rich wines. The name means “young blackbird,” which may refer to the color of the grape. Or, perhaps, it refers to the blackbirds, or Merlots, that steal the grapes off the vines.

Merlot is thought of as being soft and friendly, with tastes of cherries and berries. Traditionally, it has been used to blend with stronger wines to balance out their sharper qualities. Nowadays, many pure Merlots are enjoyed as well. For the most part, such wines are considered easygoing, relaxed, and well rounded, like an old friendship.

Beginners should be aware that the Italian Merlots are lighter and easier to appreciate than their French or Californian cousins. Israeli Merlots also go down easy; softer and more supple, they are able to produce an opulent taste in the plummy category.

7. Cabernet Sauvignon (pronounced Cab-Her-Nay Soh-Vee-Nyohn).

Sometimes called Cab or Cab-so for short, this hybrid variety resulted from a chance crossing of Cabernet Franc and Sauvignon Blanc, probably in the 17th century. As mentioned above, Sauvignon Blanc is a wild white grape variety. The word franc just means “pure.” The word Cabernet is a bit esoteric, though. One theory is that it means “coal black” because the grape is very dark. It became popular in the 1800s, some calling it the king of red grapes, because it is a hardy plant and easier to grow than many other grape varieties.

Never a wimpy wine, Cab is known for its Big Taste. It can contain layers upon layers of tastes, aromas, and textures. It has such strong tannins that some Cabs are undrinkable until they have aged, preferably in oak barrels (Tannins are the organic substances from the seeds, stems, and grape skins that give wine its velvety or drying texture on the palate.) Even when aged, a Cab can still be too strong for beginners to enjoy. Once you get used to it, you will learn to appreciate its richness, its earthy flavors, and its woody undertones, as well as the spicy, tobacco, berry, or vanilla flavors that come popping up. It can also exhibit a wide variety of fruity tastes. A great Cab can be like a symphony of sensations that hits you with force and assertiveness and will mature and improve for decades.

Enjoy and l’chaim!

Irving Langer is in the real estate business and is a wine and food enthusiast. He is the author of the upcoming book, The Kosher Grapevine: Exploring the World of Fine Wine. Find him at KosherWineClub.com