FAQ

Grape Varieties

Wine grape varieties are diverse, offering a wide range of flavors and characteristics influenced by both grape type and region. For whites, Chardonnay often displays citrus and tropical fruit notes, with examples from Burgundy showcasing minerality, while those from warmer regions like California may exhibit richer, creamier textures. Sauvignon Blanc is renowned for its herbaceousness, with New Zealand examples featuring vibrant acidity and tropical fruit flavors, while those from Bordeaux may show more restrained citrus and grassy notes. Moving to reds, Cabernet Sauvignon presents bold flavors of blackcurrant and cedar, with notable examples from Bordeaux and Napa Valley. Pinot Noir, known for its delicate red fruit flavors and earthy undertones, excels in regions like Burgundy and Oregon. Merlot, with its plush plum and herbaceous notes, thrives in Bordeaux and the Right Bank of the Gironde. These grape varieties express themselves uniquely across different regions, showcasing the diverse terroirs and winemaking traditions of each

Visual analysis of the wine

Visual analysis of wine begins with observing its appearance in the glass. Start by tilting the glass against a white background to assess its color intensity and clarity. Whites can range from pale straw to deep gold, while reds span from light ruby to deep purple or garnet. Next, note any signs of aging, such as a brownish rim in older red wines or a golden hue in aged whites. Swirl the wine gently to observe its viscosity and “legs” or “tears” on the glass, which can indicate alcohol content and sweetness level. Finally, assess the wine’s brilliance and clarity, which can provide insights into its quality and winemaking techniques.

Pairings

  • Red

    Consider pairing Cabernet Sauvignon with grilled steak or aged cheeses, Pinot Noir with roasted duck or salmon, and Merlot with lamb or pasta dishes with tomato-based sauces. The bold tannins and complex flavors of red wines often complement the savory, umami notes found in meats and cheeses, creating harmonious dining experiences.

  • White

    Pair Chardonnay with creamy pasta dishes, grilled chicken, or seafood like lobster or scallops. Sauvignon Blanc pairs well with salads, seafood, and dishes with herbal or citrusy flavors, while Riesling complements spicy cuisines like Thai or Indian, as well as lighter fare like sushi or pork dishes. The crisp acidity and fruit-forward flavors of white wines provide a refreshing contrast to a variety of dishes, enhancing the overall dining experience.

  • Champagne

    Pair it with seafood such as oysters or sushi to highlight its briny minerality, or serve it with salty snacks like popcorn or potato chips to accentuate its crispness. Champagne also pairs beautifully with creamy dishes like risotto or soft cheeses, as the bubbles help cleanse the palate between bites. For a decadent touch, enjoy Champagne with desserts like fruit tarts or shortcakes, where its acidity can balance the sweetness.

Wine of the Week

Our suggestion this week for wine enthusiats is : Marqués de Riscal.

Marqués de Riscal wines are renowned for their rich, fruit-forward flavors and elegant complexity. With notes of ripe berries, subtle oak, and hints of spice, they offer a harmonious balance on the palate. Pair Marqués de Riscal wines, such as their Rioja Reserva, with grilled meats, aged cheeses, or hearty stews to complement their depth and structure.