They say a wine is only as good as the grape it comes from, but of course the land, air, water and the winemaker have a little something to do with it. But, let's give the wine grape its' due. With over 600 different kinds of grapes each with its own combination of characteristics such as color, size, skin thickness and acidity, only a select few are distinguished enough to produce fine quality wine. Of course, the art of the winemaker is to bring out the character of the grape, the soil, and the climate, but what these few and proud wine grapes bring to the table are noble enough to stand alone.Cabernet Sauvignon: Calling warmer climates home, this small but very thick-skinned and hearty grape variety delivers big time. Its' versatility helps to create such complex varietals that can range from smooth and medium-bodied to full-bodied and tannin heavy, which often have the aroma of black currants with a degree of black pepper and earthiness. Wines made with this grape are ideal for aging and pair beautifully with flavorful and hearty meats, pastas with red sauce, strong cheeses, and dark chocolate.Syrah/Shiraz: As a general rule, in the land down under, the label would read Shiraz (shi - raz), but in most of Europe and the United States is Syrah (see - rah). But make no mistake, no matter the pronunciation, this deep colored, heat loving grape packs a powerful punch delivering a very intense, but dry red table wine every time. Leaning more toward spicy than sweet, this wine ages well, intensifying a wide range of flavors and aroma characters from violets to berries. Enjoy with such hearty meals as red meat, meat sauces and stews.Merlot: This soft, thin-skinned little fruit thrives in a location that offers both a chilly, and sunny climate. The Merlot grape is picked to perfection at an early ripening stage that ensures the wines created are medium-bodied, rich in flavor, and smooth in texture. A Merlot is generally held in higher esteem by wine drinkers than by wine collectors making it a wine to buy it and try it. With such flavor components as berry, plum and currant, this wine is perfect alongside medium-weight foods such as veal, meat loaf, Italian-style sausages, as well as dishes with mushrooms and berries.Zinfandel: Is it red? Is it white? Actually, Zinfandel is a variety of a red grape that typically produces a robust red wine, commonly referred to as California Red. But, perhaps even more popular is the White Zin from the same grape that goes through a process to remove the dark skins before the wine-making begins. Red Zinfandels can vary in taste from light and fruity to intense and peppery depending on the wine region. The cooler the climate, the lighter the fruit taste. Both are to be enjoyed right away and not cellared. The red pairs well with grilled steaks, chops, root vegetables and pastas while the white is more suited for cream based recipes, fish and lighter meals. Chardonnay: This very neutral, green skinned grape is planted in more wine regions than any other grape of white or red varietal. Because of its neutral flavor base, this little fruit depends heavily on its resting place, either oak or stainless barrels, to influence its color, flavor, tannin profile, and even texture of the wine it produces. Oak aged Chardonnay is particularly popular in the United States and is highlighted by complex, butter flavors with hints of vanilla and oak that the wine has absorbed in the barrel. Un-oaked Chardonnay (stainless steel barrels) puts forth a crisper, lighter flavor leaning toward fruity. Match Chardonnay with cream sauce dishes, poultry, citrus and spring vegetables.Riesling: With origins in the Rhine region of Germany, this grapes' vitality depends on the colder areas to produce the flowery, almost perfumed aroma and sweet apple taste that this grape is known for. The high acidity in the fruit aids in the creation of dry, semi-sweet, sweet, and sparkling white wine that are growing in popularity. It is a perfect match for spring time meals as it pairs beautifully from appetizers to desserts, any kind of poultry, pork,or fish dish. So, the next time you uncork a bottle of your favorite wine, take a moment to toast the fruity little guy who got the party started in the first place. No, not the host. To the grape ... To the grape!
