Which wine to serve?
Chardonnay
This popular dry white wine is more full bodied than other white wines. Chardonnay has aromas of fruits and acidity. The aroma typically has flavors of lemon or grapefruit.
Goes well with chicken, seafood and fish.
Gewurztraminer
Gewurztraminer has a spicy aroma and fruity flavors of peach, apricot, tropical fruits, and lychee. It can be a dry or sweet white wine.
This type of wine goes especially well with spicy Asian dishes and pork sausages.
Pinot Grigio
Pinot Grigio is light and crispy with almond, lemon, and vanilla flavors. These wines are also called Pinot Gris.
This wine goes well with seafood and salmon.
Riesling Rieslings have a floral aroma. They range from very dry and crisp to intensely sweet depending on where it is from. German Riesling is slightly sweet and balanced with some acidity. California Riesling tends to be sweeter. This type of wine goes well with chicken, fish, pork, and spicy foods.
Sauvignon Blanc
Lighter than Chardonnay, Sauvignon Blanc usually has a grassy citrus aroma. Flavors range from apple, pear, green tea, limes and freshly mowed grass. You can often detect a little smokiness. California Sauvignon Blanc sometimes has a melon flavor. This is a crisp light wine with a strong acid finish.
Sauvignon Blanc pairs well with salads, poultry, seafood, and cheese.
Cabernet Sauvignon
Cabernet Sauvignon is a rich full-bodied red wine. Aged in oak, this is a complex wine with cassis and blackberry flavors as well as hints of bell pepper.
Cabernet Sauvignon is the classic wine to serve with red meats.
Merlot
Merlot is softer tasting than Cabernet Sauvignon due to having less tannins.
It is a smooth, dry red wine. Merlot is often described as having the flavors of boysenberry, black cherry, herbs, and mocha.
Merlot is best with poultry and grilled meats, but these types of wines actually goes well with most foods.
Pinot Noir
Pinot Noir is a smooth silky red wine that is extremely fruity. It is characterized with aromas and flavors of black cherry or rose petals along with hints of spiciness or herbal qualities. Pinot Noir is best served with grilled salmon, roast beef, lamb, duck, and mushrooms.
Zinfandel
Zinfandel can be light to full bodied. It can be rich and spicy or lighter and fruitier.
Zinfandel tastes great with steaks, grilled meats, and tomato based dishes.
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Que vino servir?
Chardonnay
Este vino blanco popular tiene mayor cuerpo que cualquier otro vino blanco. El Chardonnay contiene aromas de frutas y una alta acidez. El aroma es típicamente a limón y uvas.
Maridaje: Pollo, mariscos y pescado.
Gewurztraminer
Gewurztraminer contiene un aroma picante y sabores frutales a durazno y otras frutas tropicales. Puede ser un vino blanco seco o dulce.
Maridaje: Comida asiática y Puerco.
Pinot Grigio
Es ligero y tostado con sabores a limón, almendra y vainilla.
Maridaje: Mariscos y Salmón.
Riesling
Este vino tiene aromas florales. Existen desde secos y crujientes hasta intensamente dulces dependiendo su origen. El Riesling Alemán es un poco dulce y balanceado en acidez en cambio el de California es mas dulce.
Maridaje: Pollo, pescado, puerco y comida muy condimentada.
Sauvignon Blanc
Mas ligero que el Chardonnay, el Sauvignon Blanc usualmente contiene un aroma cítrico y a hierbas. Los sabores varían entre manzana, pera, te verde, lima y hierbas frescas. En ocasiones contiene sabor a melón.
Maridaje: Comida Salada, mariscos, quesos y aves.
Cabernet Sauvignon
El Cabernet Sauvignon es un vino tinto lleno de cuerpo. Es un vino complejo con sabores a cassis y mora, así como toques de pimientos.
Maridaje: Carnes Rojas.
Merlot
Contiene un sabor mas suave que el Cabernet Sauvignon, debido a su mínimo contenido de taninos. Es un vino tinto suave y seco.
Maridaje: Aves y carnes a la parrilla.
Pinot Noir
Pinot Noir es un vino tinto suave que es extremadamente fructuoso. Es caracterizado con aromas y sabores a cereza o pétalos de rosa con toques a especias o herbaticas.
Maridaje: Salmón a la parrilla, roast beef, pato y cordero.
Zinfandel
Zinfandel puede ser ligero o pesado en cuerpo. Puede ser rico y picante o ligero y fructuoso.
Maridaje: Carnes a la parrilla y platillos a base de tomate.
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