What do you know about wine???!
I just started to serve at an upscale restaurant and I need to brush up on my wine knowledge so i can make recomendations!. I know very little, can anyone contribute!? I know German whites are sweeter, chardonays are drier and shirazes/merlots are full bodied and fruitier!. I also know that austrailians have the most sugar added!. Let me know if any of the above is wrongWww@FoodAQ@Com
Answers:
Taking your questions one by one:
- German wines can be sweeter (the whites), but not always (the reds just seem bizarre to me, especially their Spatburgunder [i!.e!. Pinot Noir] and Blaufrankish - Dornfelder is about the best red German grape going, but that isn't saying much)!. The level of ripeness (which can, but not always, mean sweeter) - as determinned by the German government and wine industry - are (from low to high): Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeernauslese, and Eiswein!.
- Chardonnays are usually not always drier (especially some Californian ones, which are akin to licking a lolipop or chewing on some Juicy Fruit gum), but usually they are, especially in the Burgundy area of France, Spain, South America and Northern Italy!. For a true dry grape (again usually, depending on the vinification), recommend Sauvignon Blanc, Pinot Gris/Grigio, or Torrontes!.
- Essentially this is generally true, except for the body!. Syrah/Shiraz is usually more full-bodied than a Merlot, with more plum and spice (as opposed to the Merlot's blackberry and cedar)!. However, remember that a good Cabernet Sauvignon will generally - apples to apples - have more body and tannins than Merlot!.
- Where did you hear this!? While some countries will allow sugars to be added to wine (in a bad year, underripe grapes, etc!.), Australia definitely does not add "the most" sugar to their wines!.
Hope this helps!.Www@FoodAQ@Com
- German wines can be sweeter (the whites), but not always (the reds just seem bizarre to me, especially their Spatburgunder [i!.e!. Pinot Noir] and Blaufrankish - Dornfelder is about the best red German grape going, but that isn't saying much)!. The level of ripeness (which can, but not always, mean sweeter) - as determinned by the German government and wine industry - are (from low to high): Kabinett, Spatlese, Auslese, Beerenauslese, Trockenbeernauslese, and Eiswein!.
- Chardonnays are usually not always drier (especially some Californian ones, which are akin to licking a lolipop or chewing on some Juicy Fruit gum), but usually they are, especially in the Burgundy area of France, Spain, South America and Northern Italy!. For a true dry grape (again usually, depending on the vinification), recommend Sauvignon Blanc, Pinot Gris/Grigio, or Torrontes!.
- Essentially this is generally true, except for the body!. Syrah/Shiraz is usually more full-bodied than a Merlot, with more plum and spice (as opposed to the Merlot's blackberry and cedar)!. However, remember that a good Cabernet Sauvignon will generally - apples to apples - have more body and tannins than Merlot!.
- Where did you hear this!? While some countries will allow sugars to be added to wine (in a bad year, underripe grapes, etc!.), Australia definitely does not add "the most" sugar to their wines!.
Hope this helps!.Www@FoodAQ@Com
wine is nasty!. that's the extent of my applicable knowledge!.Www@FoodAQ@Com
whatever you do don't pronounce Chablis as "chab-liss!."Www@FoodAQ@Com
I know it's good ;)Www@FoodAQ@Com
