A Girl’s Guide To Wine

Wine can be intimidating. No doubt. With fancy names that are hard to pronounce, you’re often left to order the “house” wine out of fear of butchering some French name and sounding like a total beginner. Asking the waitress/waiter what their recommendation is will certainly give you a larger bill than expected, and the wine won’t taste like a glass of perfection but instead a glass of regret.

The key is learning how to figure out what you like on your own, knowing you prefer Sauvignon Blanc over Pinot Grigio, White over Red, “full-bodied” or “Crisp”….the list goes on an on, so if you can narrow it down to a few basic preferences, the next time you’re out ordering wine it’ll be a breeze rather than brain surgery.

Basic Whites:

Pinot Grigio: Typically more of a dry wine with medium body, not as sweet and lighter in color. Pairs well with lighter dishes i.e. Chicken, Rice, Salmon, etc. Aromas tend to be more flowery, citrus and light spice.

FACT: These aromas and flavors can often be smelled rather than tasted. That’s why so many fancy wine drinkers stick their face into their glass before taking a sip!

Chardonnay: Chardonnay is yet another dry wine that pairs well with variety of white meats, or cheese (mmm CHEESE.) Depending on where the grapes were grown, the wine can be semi-sweet. Typical flavors are apple, tangerine, lemon, lime, melon, and oak. You can usually find a great Chardonnay for under $10 bucks!

Reisling: If you have a sweet tooth or are ordering wine with dessert, Reisling is the wine for you. Typically very fruity and sweet, (almost like juice) Honey, tea, apricot, apple and citrus flavors can be found in the sweeter versions. The downfall? This won’t be one of the cheaper wines on the menu.

Sauvignon Blanc: This is typically a very light wine and can be crisp and acidic. Flavors vary from herbal flavors, grassy (in this case grass tastes good) and often smokey flavors accompanied by fruit like apple and grapefruit. Unlike many whites this pairs well with thicker sauces and heavier soups.

Basic Reds:

Cabernet Sauvignon: This is a very full-bodied wine which means it’s rich in flavor, hearty, firm, and has often got an intense aroma. Cherry, blackberry, vanilla, cedar, oak and often tobacco flavors can be tasted. If you’re a “red beginner” you may want to work up to this one. A great match with red meat and chocolate.

Pinot Noir: This is a much lighter and delicate red wine, with plum, strawberry, and raspberry flavors with undertones of Earth aromas (leather, vanilla, oak). This wine has a smoothness and doesn’t leave you coughing like many rich tannins do in heavier red wines. Best food pairings are rich foods with less spice and more earth-tone flavors, i.e. mushrooms.

Merlot: Very smooth in flavor and a bit sweeter than a Cabernet, Merlot also doesn’t need a lot of time to age, so you can drink new bottles. Merlot is known for the flavors of plums, black cherry, violets, and orange. Goes well with medium-heavy dishes like pasta.

Chianti: Yes, this is the wine you usually see on tables with red checkered tablecloths. Chianti is a region in Italy known for producing this dry red wine and though not as popular in restaurants, if you’re having a red wine night at home, I suggest Carlo Rossi. And yup–it comes in a JUG.

So, choose the flavors that suit you and have a ball! Soon enough you’ll be a total wine snob and impress all of your friends.

CHEERS!