Posts Tagged ‘Pinot Noir’

Switzerland seems as though it should be a heavy producer of wine. After all, look at all the countries around it – Italy, France, Germany, Austria. It should be a given that with such wine culture around it, Switzerland should be competing equally with them.

However, people often forget the topography of Switzerland. The country is very hilly, very mountainous. Indeed, there are very few areas that lie below 1,000 feet. Many peaks easily reach above 13,000 feet. This means that Switzerland tends to be much cooler overall, though it can have high temperatures from time to time and often gets a great deal of sunshine.

Switzerland is typically broken up into three main areas: the southern Alps, the western Jura Mountains, and the Central Plateau. The amount of wine produced in Switzerland is relatively small. You’ll find more beer here than wine! But that doesn’t mean the country is absolutely without vineyards. In fact, you’ll find more red than white wine produced here, and wine has been produced in Switzerland for over 2,000 years. Chasselas is the primary white grape found in Switzerland whereas Pinot Noir is the primary red.

Everyone knows about red wine and white wine – but what about that little talked about wine? Those wines that look, well, pink.

Called by a myriad of names (depending upon where you are in the world), you’ve no doubt heard, and maybe even partaken, of rose wines. Whether they’re called rosado or blush wines, they all have the same trait – they are neither white nor red. So how does that happen?

These wines can either be sweet and slightly dry or absolutely dry. No matter which choice is made though, the color is the same. This is because of the way the wine is made. Typically wine color is due to the grape skins. In the case of rose wine, it depends upon the grape being used and just how long the grape skins were allowed to keep in contact with the juice. With red wines, the skins are left in long enough to give the juice its excellent red coloring. Wineries may have specific times allotted to their rose wines in order to give them just the right touch of color before removing the skins.

You can typically find Pinot Noir, Syrah, Merlot, Cabernet Sauvignon, and Zinfandel being used to help create rose wines. Some are used alone while others are used together for a more complex taste. The shorter the time the skins are in contact with the juice, the lighter the wine will be. Every winery will be different in this respect.

It’s that time again! Time for good friends, family, delicious food, and, of course, amazing wine. Whether you have turkey before Thanksgiving or anytime, it’s always a nice treat to have a good bottle of wine to accompany it. But some people wonder – should you treat turkey like chicken and follow the wine guidelines there? Or is there some other concept to follow when it comes to pairing the two?

First, it is always important to remember that in the end you should choose a wine that you want to drink, and/or a wine that your company wishes to drink. Do you prefer red over white, or does it matter? Do you like them dry or nice and sweet? Consider your tastes first, and then take a peek at the guidelines.

If you enjoy white wines, Chardonnay is typically the choice wine when it comes to turkey. You’re bound to already have a favorite, so you can go with that or choose something new for a little holiday variety.

If you like red wine, Pinot Noir is a good wine to match. It won’t overwhelm the food even though its flavor is a little fuller. Turkey tends to be a little more flavorful than chicken, which is why these two work well together.

Don’t be afraid to ask friends for their suggestions as well!

There’s still plenty of summer sun to enjoy, so why not keep on grilling up delicious flavors and complement them with delicious wines? There are a lot of great choices to sort through – once you know some of the basics, you can make the decision based upon your palate and your plate!

If you have red meat – essentially any kind – Shiraz/Syrah will match up well. Some might say it has “aggressive” fruit flavors, but has softer tannins and a slightly fuller body. Some of the Rhone Shiraz bottles even have a smoky flavor – perfect for brisket!

Want to throw some burgers on the fire? It doesn’t matter whether you’re thinking turkey or beef. When you have meat with a higher fat content, take a sip of Cabernet Sauvignon. It gets even better when you throw some powerful cheeses on those burgers, like sharp cheddar.

Should you want a wine that works well in multiple grilling situations, Pinot Noir is surprisingly versatile. It doesn’t matter if you have grilled fish on the menu or mouth-watering burgers. When you’re stuck on which wine to buy for your grilled dinner, put your trust in Pinot Noir.

Typically, people associate Jamaican food with beer or other drinks. Never wine. Because Jamaica isn’t what one might call wine country, it isn’t often considered when a delicious dish comes along. Many are more likely to go with local brews, rum, or other drinks.

However, that doesn’t mean that Jamaican food can’t be paired beautifully with good wines. Whether you are in Jamaica or are a fan of cooking Jamaican cuisine at home, there are plenty of various wines that you can effectively pair with Jamaican dishes for some amazing flavor combinations. There are already some locals that have opened restaurants that feature Jamaican food and wine choices.

Consider the typical wine pairings – red meat and red wine; chicken, shellfish, and fish with white – and then consider some Jamaican foods you enjoy. The spices used in Jamacian foods can lead to excellent combinations when you find the right wine. For example, curried chicken works well with a Moscato. How about oxtails and Pinot Noir? A dish featuring liver works with Merlot. Or maybe even a classic of stewed peas with Chardonnay?

Try different combinations to see what works best to your liking. Proof that wine and Jamaican food can be friends!

Despite the fact that Pinot Noir is a difficult grape to grow, its popularity has pushed vineyards onward to find ways to best handle its difficulties.  Of course, weather plays a large part in the way that this little grape ripens and tastes in the end.  Small crops are most popular; if the grapes don’t get enough heat during the season, they produce a weak wine.  However, if the season is too warm, wines can taste a little too ripe.  Pinot Noir grapes thrive best when the nights are cool and the days are pleasantly warm.

At first, when people first glance at the Pinot Noir, they assume it makes a red wine.  While this is true in some cases, it can also be used to make white wines and even sparkling wines such as Champagne.  However, it is the color of the skins and not the grape flesh itself that gives a wine its color.  When a vineyard wants to make a red wine, they include the skins during the process.  If not, then the Pinot Noir skins are discarded early on, leaving only the fleshy fruit of the grape to determine the wine’s coloring.