Wine Articles

White and Red
Author: Karen Dixon

Maybe twenty years ago wine buying got harder. The consumer got tired of Chardonnay, White Zinfandel, Merlot, and Cabernet Sauvignon. No matter where you purchase wines, the decision begins with White Wine or Red Wine. There was a "trick" about white meat dish meant White Wine, but the palette soon dispelled that notion into oblivion. Now taste buds call for unique wines that complement the food, not overpower it. Taste buds now dictate which wine to have for dinner. Do you always find yourself grabbing the Cabernet Sauvignon still? Try a white, now that the white wine varietals have demanded your attention and since you are now down to only three "special" bottles of 1986 Cabernet. There is Riesling, Pinot Grigio, Sauvignon Blanc, Semillon, Chenin Blanc, Muscat, Viognier, and Gewürztraminer all calling you to them. Taking such a bold risk will not only reopen the White Varietals to your palette, but also freshen your senses to the array of bouquets that can only be captured in a White Wine. You insist on a Red Wine, well the same is true here. With the import business began flooding the market and wine makers resorting to single grape Varietals, Cabernet Sauvignon never had so much competition. Verdot, Pinot Noir, Syrah, Shiraz, Carignane, Charbono, and Petite Syrah command your palette with nuances of berries, chocolate, almonds, and surprise aroma. Keep the 1986 Cabernet for the special moments and try the varieties out now. You never know you just might find a new White Wine to keep in the cellar too.

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