There are over 250 different varieties of grapes to make wine from.
Catogories
Red |
White |
Desert |
Champagne |
Fortified Wines |


Red Wine:

Cabernet Sauvignon (Cab-er-nay Sov-ing-yon)

Usually full-bodied these wines are often reminiscent of black currents.
Cabernet has traditionally always worked well with lamb the flavours
complimenting each other well. Cabernet is often blended with another grape
variety such as merlot or Shiraz.


Shiraz (Shir-as)

Shiraz is usually a full bodied styled of wine with plenty of ripe fruit
flavours and a touch of spice. It goes well with beef and venison and can
cope with fruity or spicy sauces.


Pinot Noir (Pee-non-nwar)

A light dry wine with a little tannin and a translucent ruby appearance.
Often served slightly chilled. A good accompaniment wit pasta or cheese, or
compared with many other red wines very easy to drink on its own.


Merlot (mer-lo)

Soft with little tannin often blended with Cabernet Sauvignon.

Chianti

There are various theories as to the origin of the name Chianti. The most
popular has it that the word derives from the Latin clangor, meaning the cry
of a bird or a high pitched note from a trumpet, and that this alludes to
the wild and uncultivated countryside of the area, fit for hunting rather
than agriculture. Another far more mundane theory ascribes the name to an
Etruscan family of the area, or perhaps a winegrower from the hills above
Florence.

Made from the Sangiovese grape in Chianti, Yet in the fifteenth century the
wine known as Chianti was a white wine and as late as the 1960's there was
still a Chianti Bianco.
In 1984 the regulations changed to disallow the use of white grapes in the
red grape mix, improving quality and consistency. Many growers finding the
regulations to restrictive led to the rise of the 'super-tuscan' wines made
from the same grapes and vineyards as Chianti, using blends that 'flouted'
the regulations.
Grape varities that were outlawd are now permitted, and the requirement to
effectively ruin a wine by forcing the inclusion of white grapes in the
blend has lapsed.
The regulations for this wine are again under review.

Wines can only be labeled "Chianti" if they come from one specific region in
northern Italy. However, the Sangiovese grape is the source of Chianti, so
if you find a Sangiovese from anywhere else in the world, you're drinking   
Chianti. Sort of like the "Appelation Controlee" business in France, which
is beginning to cause them all sorts of trouble trying to compete with the  
excellent wines coming from the US, Argentina, Chile, and Australia, places 
that don't have such medieval restrictions.




White Wine:

Sauvignon Blanc (sov-in-yon Blong)

Dry wine often with passionfruit flavours and sometimes quite herbaceous and
smoky. Good served chilled with mild seafood and fish dishes


Chardonnay:

The most famous of all white wine grapes. Dry, often with tropical or citrus
fruit and oak flavours. A great food wine, try a glass with chicken veal or
pork. Also good with full flavoured seafood and fish dishes.

Chablis: (Shab-lee)

This famous wine comes from the Burgundy region of France and is made from
the Chardonnay grape. It produces a crisp dry wine that is light and fruity.

Muller Thurgau: (Muller Tur-gau)

The most poplular wine in New Zealand (cause it comes in a cask) hrmmmhrm
Typically a medium style with a straightforward orchid fruit flavour. A
favourity with first time or occasional wine drinkers, this wine can be
enjoyed with food or on its own. This wines simplicity is in many ways the
secret to its wide appeal.....and tastes the same going down the second
time.

Semillon: (Semi-on)

This grape produces a medium to dry style of wine often with a smoky
character. It is sometimes blended with other wines such as Chardonnay. 
A good wine to enjoy with seafood and poultry.

Riesling: (Rees-ling)

Delicious lime flavours often shine out in Riesling and their naturally firm
acidity makes them ideal partners for food such as curries and grilled cuts
of chicken and pork. Or enjoy the midium style of theis wine on it s own.

Gewurztraminer (Ger-verts Tra-meaner)

The real white wine. Originally from Germany (Gervertz means spicy in
German) Gewurztraminer has a unique spicy, musty flavour making it ideal for
spicy or hot foods such as curries. Made in dry medium and sweet styles, the
medium and sweet styles also be enjoyed with cheese or even on its own.




Desert Wine:

These are wines where the grapes are harvested later than normal making the
juice much more concentrated. This gives these wines very sweet flavours of
honey and sultanas. The four main styles of this wine are Sauternes,
Auslese, Tokay and Muscat. These wines are best had with desert or cheese
but can also be enjoyed on their own.



Champagne:

Widely known as the king of wines Champagne is made in a time honoured way
first developed by a Benedictine Monk, Dom Perignon.
Indeed if this wine is not made according to strict guidelines then it
cannot use the name Champagne.

	-	This wine must be made in the Champagne region of France

	-	The only grapes that can be used are Cardonnay, Pinot Noir
		and Pinot Menir usually all three are mixed.

	-	This wine is fermented twice, the second time being in the
		bottle over a period of three years.

	-	Any company making Champagne must have an office in one of
		three towns in Champagne; these are Reims, Epernay and Ay.

Although all of these rules must be followed to make real Champagne, the
process is copied all over the world. If a wine is made in the same way as
Champagne but not made in that region of France, then it is known as a
Methode Champenoise (Meth-ode Shampen-wa) meaning the method of Champagne.

there are five flavours of Champenoise:	
	
	1. Nature (Extra Dry)
	2. Brut  (Dry)
	3. Demi Sec (Semi Sweet)
	4. Sec  (Sweet)
	5. Doux (Extra Sweet)

NOTE: Champagne is always best served in a Champagne flute. its all about
the bubbles. the bubbles reach the top of the glass then die, in a saucer
due to the depth the champgne will quickly go flat.

Fortified Wines

A Fortified wine is a wine with Brandy added to increase its alcoholic
strenght usually served neat at room temperature in a port or sherry glass.

The two most common types of Fortified Wines are:

PORT

Originally from the Dow valley in Portugal usually served after a meal
(traditionally accompainied with cigars) the main styles are:

1:	Ruby	5 to 10 years of age
2:	Tawny	5 to 15 years of age
3:	Vintage	20 years of age
4:	Crusty	20+ years of age

SHERRY

Originally from Spain and made from the Palomino grape. Traditionally served
before dinner or with trifle. Dry Sherry should be served chilled.
The various flavours are:

1:	Fino		Dry
2:	Amontillado	Dry and Nutty
3:	Oloroso		Sweet (served after dinner the same as Port)
4:	Amoroso		(cream) sweet (eg Harvey's Bristol Cream)
5:	Manzanilla	Dry and Crisp

Aperitifs: made from wine infused with herbs, spices and spirits. often
served before a meal to stimulate the appetite, either on their own or mixed
with a soft drink or fruit juice. some common examples are 
Campari, Vermouth, Bianco, Rosso, Dubbonnett, Pimms, Pernod and Stones
Ginger Wine.

 Spirits
Cocktails