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Wine and Style Guide A Guide to selecting the wine you really want to drink Created by Roger C. Bohmrich Master of Wine Style and $9.95 Wine W ine and Style A G u i d e 2n d e d i t i on W hen Style iS SubStAnce: Selecting the Wine You Really Want to Drink In this guide... Criteria for Wine and Style Classification 1 Sparkling Wines 2 White Wines, Light to Medium Bodied 4 Rosé Wines 8 White Wines, Full Bodied 10 Red Wines, Light to Medium Bodied 14 Red Wines, Medium Weight 18 Red Wines, Concentrated Full Bodied 22 Sweet Dessert Wines 28 Fortified Sweet Wines 30 Created by Roger C. Bohmrich, Master of Wine 34 Roger C. Bohmrich, Master of Wine Criteria for Wine and Style Classification m concentration, or the “extract” determining taste intensity m weight, the degree of fullness in the mouth, partly due to alcohol m acidity, a critical component for food pairing i n t h i S gu i d e , W i n e S ar e c l assi fi e d b y t h e i r St y l e , m tannin, if any, an astringent taste (bitter to some people) in red wines that balances fatty foods placing them in modules which share key taste m sweetness, if any, remaining from the grapes attributes. This new concept departs from the m wood influences, if any, ranging from barely standard approach of presenting wines by country, noticeable to marked (woody, coconut, vanilla, region or grape variety. Instead, wines are categorized clove, cinnamon, etc.) by fundamental characteristics that truly matter, at the The classification of wine by style allows you table with food. Grape type is an important but to select a wine – even one you have never tasted – simply by choosing a Style Module not exclusive element of the formula. and then refining your selection by consulting the Stylistic Comments. This innovative framework also makes it simple to match wine and food. Consult the WINE and FOOD PAIRING GUIDE to find wine styles you will personally enjoy with different food preparations. 1 • Low pressure (<2.5 atmospheres) – Spark ling WineS delicate bubbles that fade quickly • Moderate pressure (3.5-4 atmospheres) – Light to Medium Bodied, bubbles that leave a “creamy” texture Dry (brut) • Full pressure (5-6 atmospheres) – bubbles that can be tiny and delicate or large and aggressive sparkling wines are not just for new year’s, depending on the type of sparkling wine weddings and other celeBrations hey are the , ! t “Brut” is a widely used term for a sparkling wine that tastes ideal aperitif and can Be marvelous partners to completely dry. Brut champagne is limited to 1.5 percent residual many foods othing Brings out a smile as much . n sugar, achieved By adding a dosage (sugar syrup). champagne as the sound of a champagne cork popping! laBeled extra Brut and Zero dosage contain little or no dosage, art of the taste impression comes from the p respectively. extra dry signifies champagne that is off-dry carBon dioxide so here is a simple guide to the , (slightly sweet) and contains at most 2 percent residual sugar. pressure of sparkling wines: the wines in this chart are listed in ascending order, from light and delicate to complex and more mature (longer aging Before release). Spark ling W ine t ype (grape in italics) r egion & c ountry StyliStic commentS Prosecco frizzante Veneto – Italy Very delicate, soft, neutral (low pressure) Prosecco spumante Ripe fruits, round, finer bubbles (full pressure) Crémant (most are Alsace, Loire, Burgundy, etc. Clean, soft moderate pressure) – France Best: more flavor interest (grapes depend on region) Cava (Xarel-lo, Parellada, Penedes – Spain From fine, subtle & very dry to fruity, round, coarse Macabeo) Traditional (Champagne) Lombardy – Italy Vary from one-dimensional to Champagne-like in their method (usually Pinot Noir, California, Oregon, character; usually Brut, occasionally soft (Extra Dry) Chardonnay; sometimes with New Mexico – USA Best: precision, finesse & balance Pinot Meunier, Pinot Blanc) Marlborough – New Zealand Yarra Valley (Victoria), Tasmania – Australia Champagne Brut Champagne – France Widely varying styles from light, creamy to full, non-vintage (Pinot Noir, powerful, toasty Chardonnay, Pinot Meunier- blend varies by maker) Champagne Brut Blanc de Champagne – France Light, fine, focused, very dry Blancs (Chardonnay) Best: sublime, ethereal Champagne Brut Vintage & Champagne – France Can be multidimensional, concentrated, very dry; Luxury Cuvées (Pinot Noir, toasty, nutty with age Chardonnay) 2 3 this category includes two groups: Whi te Wi neS • Fragrant or scented white wines described as Light to Medium Bodied “aromatic” that are made from grapes yielding pronounced, sometimes perfumed aromas Usually no oak influence, • Non-aromatic white wines that do have varying dry or off-dry degrees of aroma, but are not as fragrant as the others W ine t ype (grape in italics) r egion & c ountry StyliStic commentS Fragrant or perfumed May be more or less aromatic, white wines dry or off-dry Albariño/Alvarinho Rías Baixas – Spain Delicately aromatic, yellow peach, dry but not sharp Costa Verde – Portugal Best: nuanced, enticing Bordeaux blanc, Bordeaux – France Can have pronounced, grape-skin aromatics; fresh, dry Entre-Deux-Mers, Graves (principally Sauvignon Blanc, sometimes with Sémillon) Moschofilero Peloponnese – Greece Flowery, assertively dry, refreshing & distinctive (Best: Mantinia) Muscat Various countries Expression varies; perfumed, light/medium, moderate alcohol; off-dry Riesling QbA, Kabinett, Mosel, Rhine, Nahe Aromatic; off-dry, “half-dry”(halbtrocken), dry (trocken); Spätlese – Germany high/very high acidity; Best: ethereal, complex, racy Riesling Washington – USA Aromatic, fruity; usually dry/off-dry in Germanic style; Finger Lakes – USA marked or moderate acidity Marlborough, other regions Best: complex, balanced – New Zealand Riesling Alsace – France Alsace: spiced apple; fuller; dry/off-dry; Best: complex, (best: grand cru vineyards) long-lived, vary by site. Austria: focused, fresh, firm acidity Wachau, Kremstal, Kamptal Best: highly complex, fuller, long-lived – Austria Sancerre, Pouilly-Fumé, Loire – France Herbal-lime peel, moderately full; dry Quincy (Sauvignon Blanc) Best: complex; a few are oaked Sauvignon Blanc Casablanca, Limarí – Chile Piquant citrus or grassy; light, refreshing Sauvignon Blanc Veneto, Friuli – Italy More or less aromatic, sometimes pungent; dry Sauvignon Blanc Western Cape, Stellenbosch More intense, nuanced, marked acidity; – South Africa closer to Loire in style Torrontes Cafayate (Salta), Mendoza Highly aromatic (Muscat-like), can be rich, ripe; – Argentina usually finish dry 4 Vermentino Sardinia, Tuscany – Italy Slightly aromatic; dry; Best: engaging, refreshing 5 W hi te W i neS Light to Medium Bodied continued W ine t ype (grape in italics) r egion & c ountry StyliStic commentS Non-aromatic Range from neutral, light white wines to fuller, more flavorful Assyrtiko Santorini, other regions Reserved aroma, can be concentrated; marked acidity; – Greece a few are oaked Chablis, Petit Chablis Chablis (Burgundy) Cool, subtle, dry, medium weight (Chardonnay) – France Best: fuller, well balanced, lasting Gavi (Cortese) Piedmont – Italy Understated, dry yet round; mature quickly Best: substance, charm Grüner Veltliner Wachau, Kremstal, Kamptal Focused, faintly peppery, firm acidity – Austria Best: concentrated, complex, long-lived Mâcon-Villages, Lugny, Mâconnais (Burgundy) Ripe yellow fruits, round, soft; a few barrel-influenced; Viré-Clessé, etc. – France Viré-Clessé is richer, more honeyed (Chardonnay) Muscadet de Sèvre & Maine Loire – France Light, relatively neutral; Best: sur lie (bottled unfiltered (Melon) directly from lees or natural deposits); drink young Orvieto (Procanico, Umbria - Italy Light, subtly nuanced, dry but not sharp; drink young Verdello, others) Pinot Blanc Alsace – France Round, creamy, softly dry; easily liked by many palates Pinot Grigio, Pinot Bianco Veneto, Alto Adige, Pleasantly soft, neutral Friuli – Italy Best: fleshier, fuller; drink young Pinot Grigio/ Pinot Gris California, Oregon – USA Overtly fruity, fresh, expressive; drink young Rueda (Verdejo) Rueda (Duero Valley) – Spain Herbal-citrus aromatics, refreshingly dry (great values) Soave (Garganega) Veneto – Italy Soft, can be neutral; mature quickly Best: ripe, round, slightly honeyed Vernaccia di San Gimignano Tuscany – Italy Nutty, dried yellow fruits; dry Vouvray, Anjou blanc, Loire – France Varying degrees of richness; can be off-dry Savennières (Chenin Blanc) Best: honey, quince, spice 6 7 dry rosés are the single most overlooked category of wine, r oSé Wi neS largely Because they do not have a sophisticated image. Dry (no sweetness), many people do not realiZe what they are missing! there are wonderful, flavorful rosés around the world, and the Light to Medium Bodied ones listed are highly reliaBle examples. champagne rosé is included here Because it Belongs in this group for food pairing purposes, as do other Brut rosé sparklers. W ine t ype (grape in italics) r egion & c ountry StyliStic commentS Agiorghitiko Peloponnese – Greece Pomegranate aroma, focused, assertively dry Bandol Bandol (Provence) – France Wild red fruits, nuanced, very firm (Mourvèdre) Best: have character, flavor intensity Champagne Brut Rosé Champagne – France Vary widely in color hue & density; faint to more (varies by maker, color pronounced red berries; dry usually obtained by adding Best: delicate fruit, charm, finesse Pinot Noir red wine) Navarra (Garnacha) Navarra – Spain Red cherry fruit, medium weight, dry Best: charm & appeal (great values)
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