10 • THE UNIVERSITY DAILY KANSAN
FOOD
THURSDAY, JANUARY 23, 2003
Grape expectations: different wines suit taste
By Scott McKenzie smckenzie@kansan.com Jayplay staff writer
Even though beer is heavily associated with college life, that doesn't mean students never kick back with a cold glass of Chardonnay.
Fortunately, you can identify different types of wine by color. Also, they have been further divided into categories, based on the type of grape used.
In America, the wine must contain at least 75 percent of the grape type to be legally named after the grape. So a Merlot might contain some different grapes, too, but at a minimum it contains 75 percent Merlot grapes.
Most wines are described as having some dominant flavor. Depending on the maker, some difference is to be expected. This means that no two wines will taste the same. While this is not meant to be an exhaustive summary of wines, it should give you some idea of what variety is available and what to expect when you select a bottle at random.
Most wines are described as having some main flavor to them. Depending on the maker, some difference is to be expected. This means that no two wines will taste the same.
White Wines
The basic types of white wine all tend to be much lighter and crisper than either of 0the reds or blushes. Chardonnay, the most popular type of white wine, has a nice fruity character to it.
You might find apple, lemon or citrus notes as you enjoy your drink.
Chardonnay works well with nice winter soups such as clam chowder. The Riesling has a floral and fresh feel. However, it can tend to be rather dry tasting. This might be something you enjoy, and it might not. The Riesling makes a great wine to enjoy with your desserts. A Semillon might have a
grassy feel to it. Fig might also be found, but depending on the variety, it may be blended down to reduce this aspect of the wine.
A Gewürztraminer has an incredibly hard name to pronounce. But don't think about that as you enjoy its nice floral notes. The nature of this wine lends itself to being enjoyed with spicy foods.
Blush Wines
A rosy color describes these wines. White Zinfandel, the overwhelming favorite of the blush world, is a purely American grape, so if you're feeling patriotic, it's a good choice. Don't be confused by the name, it's a blush. Also, being domestic means it's cheap. This is your pick for a basic wine. You can find out more about the Zinfandel at the Zinfandel Advocates and Producers (ZAP) homepage at http://www.zinfandel.org.
Red Wines
These wines are a good deal heavier to drink than whites. They also make worse stains when you spill them. Be careful.
WINE
For more information on wines visit:
Wine FAQ
http://sbwines.com/usenet_winefaq
The Wine Lovers Page
http://www.wineloverspage.com
For good advice on your food pairing try
http://www.eatdrinkdine.com
Cabernet Sauvignon, the major "fancy" wine, can have currant or black cherry tastes to it. For you carnivores, this makes a great complement to rich, meaty dishes. Merlot is rather like the Cabernet Sauvignon, which it's often blended with, but smoother with less tannin.
— Edited by Jason Elliott
Merlot also goes well with many foods. Pinot Noir, another of the classic fancy wines, has a spicy feel and some cherry notes. It goes well with almost all foods. Zinfandel is not only a blush, but can be a fine red wine, too. In the Red Zinfandel, look for hints of blackberry and raspberry.
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