Tips for Suggesting Wine

Bartenders Learn To Describe Wine Varietals And Food Pairing

By Heather Dolen

When a customer asks about the wine list, ask these questions: “What do you typically like to drink? Are you interested in trying something new? Are you looking for something to pair with your food?” Knowing the grape varieties and typical characteristics for each will come in handy and give you a great place to start.

REDS

CABERNET SAUVIGNON: full-bodied, complex, fruit-forward, dry. One of the most popular red wines and most widely planted grape in the world. Favorite of Bordeaux, France and Napa Valley, California. Has bold tannins and often aged in new oak barrels to mellow those tannins. Pairs with nearly all red meat, peppery ahi tuna, and tomato-based sauces.

SHIRAZ OR SYRAH: full-bodied, terroirheavy, fruity. Bold, with notes of smoke, black pepper, and black fruit. Australian Shiraz is bold and jammy, with big, ripe tannins. French Syrah is dry, brisk, with flavors of pepper and smoke. Taste side by side to learn the different styles a region can create using the same grape— it expresses itself differently depending on region and climate.

MERLOT: medium-to-full bodied, easydrinking style, velvety. Fruit flavors of plum, blackberry, black cherry, this silky, soft, and approachable wine pairs well with roast chicken, turkey, and pork. Portobello mushrooms, even pastas and pizzas go exceptionally well.

PINOT NOIR: light-to-medium bodied, terroir-heavy, low tannins, forest-flavor. Often referred to as the “heartbreak grape” for being notoriously difficult to grow, the wines range in taste specifically by where they are grown. Pairs well with salmon, summery salads, light pasta dishes, and cheeses such as smoked gouda, gruyere, and mild cheddars.

MALBEC: full-to-medium bodied, rich, dark fruit nose, fruity. Originating in Southern France, but more commonly known as the signature grape of Argentina. Deep purple in color, vibrant and bursting with dark fruit flavors of black cherry and plum, with a slightly quick finish. This wine pairs well with rustic flavors of earthy mushrooms, roasted vegetables, and funky cheeses like goat and blue.

ZINFANDEL: light, medium, or full-bodied, terroir-heavy, spices, pepper, dark fruit flavor. Tends to be high in alcohol, with a rustic, aromatic, and juicy finish. Pairing with food is dependent on the style. (White Zinfandel has lower alcohol, sweeter, and is a rosé wine made from red Zinfandel grapes). Lighter styles pair nicely with charcuterie boards, Asian foods, and white meats. Mediumto-full bodied go nicely with robust dishes like spiced stews, hearty pastas, and grilled meats. Italian varietals called Primitivo have denser tannins.

WHITES

CHARDONNAY: full-bodied, smooth, terroir-heavy, velvety, citrusy, or buttery. One of the more popular and versatile white wines. Given that this grape has very little aroma on its own, Chardonnay is highly manipulative; its characteristics can range from buttery, spicy and oaky, to acidic, lush, and citrusy or steely. This grape is fantastic for reflecting the winemaker's technique and the terroir where it was grown. Pairing with food is dependent on the style.

SAUVIGNON BLANC: high acidity, elegant, fresh, herbal, grassy, or ripe fruit flavors. Highly aromatic, crisp, acidic wine with a large variety of aromas. Most popular in New Zealand and the Loire Valley in France. Well known for its crisp, clean style with notes of stone fruit, grass, green pepper, mineral, and citrus. Foodfriendly and pairs well with fish, cheese, and even sushi.

PINOT GRIGIO/GRIS: moderate to high acidity, delicate flavor. Italian Pinot Grigio tends to be citrus-forward, dry, crisp and offer great wines at great value. The Pinot Gris from France and other wines using this grape in the French style can have a higher alcohol content and a kiss of sweetness from using riper fruit.

RIESLING: dry to sweet, high acidity, aromatic. Highly aromatic grape, almost perfume-like, is used to make several different styles of wine—dry, semidry, semi-sweet, sweet, and sparkling. With notes of honey, crisp apples, pear, floral, and even petrol, the aromas here are striking and intense. Because of Rieslings sweetness and high acidity, it pairs well with spicy foods, delicate cheeses, and vegetarian dishes.

ROSÉ: bone dry to sweet, vibrant, crisp, zesty. Wine that imparts some color from contact with the grape skins but not enough to qualify as red wine. Can range in color from pink to orange to bright red. Most rosé wine is dry. It can be produced in a sweeter style, but this isn’t very common. This wine doesn’t age well, so it is usually consumed while young and fresh. Notes of bright fruit, sometimes floral, even savory depending on region, grape varietal, and method used to produce the wine. Pairs exceptionally well with light rice dishes, salads, seafood, and soft cheeses.