What are the different types of wine grapes and what do they go with best?

Question

I need to know what types of wine go with which foods the best and what is the easiest way to memorize them. I'm getting a new job soon @ a restaurant & I don't drink like that so I wouldn't know. Please please help me, anyone who is a conoisseur of wine (and food)!

Answer 1

Generally, white grapes make white wine and go with lighter foods. They can also complement a bit of aciditity.

Red wines are heavier, and complement meats better.

The easiest way to memorize the wines is to think of then in terms of weight. Then pair the wine with the food that matches the category:

Whites:
Sauvignon Blanc - grassy flavors. Light and crisp. Pairs well with asian foods. It will balance acid nicely.

Vigoner and pinot grigio: Two different, yet similar wines. A bit heavier than sauvignon blanc. Very good with white fishes and shell fish. Rhone and Italian white wines are made from these grapes.

Chardonnay: The big daddy white. Also very popular. These wines tend to be vinted with strong oak flavor which get described as "buttery". The wines are also richer in flavor. These will go well with seafood in general. Chicken or pasta with a cream sauce also work well because of the common butter flavors. Note: White Burgandy is generally made from Chardonnay grapes.

There are other white wines, although if you stick to the ones above your patrons will appreciate your knowledge.

Reds:

The very popular Pinot Noir, because of the movie Sideways, pairs with shellfish that has been grilled and doesn't have much acid in the dish. Any dish that has lemon or capers in it, go back to white wines. Pinot Noir is excellent with salmon and other heavier fishes. Pinot Noir will also pair with dishes that have fruit based sauces since the fruit will enhance the fruit flavors in the wine. Things with reductions of cherries, bluberries, blackberries, and plum will show nicely. Meats with subtle flavors like roasts and braisings pair well with Pinot Noir. Note: Red Burgandy is made from Pinot Noir.

Zinfandel: This red wine is described as "jammy". It is generally a good times wine that has simple, powerful flavors. It pairs well with tomato-based sauces. It's great with most Italian foods. The primitivo Italian wines are the same grape.

Chianti and other Sangiovese wines including Super Tuscans: These are generally from Tuscany. Only recommend a reserve Chianti. The wines tend to be lighter than Zinfandels and pair well with tomato-based sauces. The Super Tiscan wines are a bit heavier since the wine makers blend merlot and Cabernet Sauvignon with the Sangiovese to create a more complex flavor. Any meat that is lightly grilled will pair well.

Merlot and Cabernet Sauvignon: These are very popular red wines. The merlot tends to be a more friendly wine to meat dishes that have fruit sauces, or have been braised. A patron would order a merlot based on their taste preference. I wouldn't offer the varietal without the customer asking. Cabernet Sauvignon is the king of the reds in terms of popularity and price. It pairs well with game, lamb, and grilled beef. Some patrons would prefer a Cabernet Sauvignon out of personal preference and it's ok to lead with the varietal as a first suggestion of a red wine. The French Bordeaux wines and meritage wines from California are based on these two varietals as primary components. The Austrailian Shiraz is considered related, although tends to be much stronger in flavor.

Petitie Syrah and Syrah: These two reds have fallen from the most widely produced wine in California to an unusual appearance on a wine list. Both wines are similar and quite good when paired with barbequed meats. Anything that has a carmelization as the dominant flavor pairs well with these wines. The Red Rhone wines are also based on these grapes.

Finally, a bit about Champagne: Many patrons consider this a celebratory wine and have very little understanding of how to pair it with food. Champane is great with shellfish. It is particularly good with raw oysters. Any dish that has cayenne pepper will also pair well with champagne.

Good luck in your new job!

Answer 2

so many varities are there to do make a wine