The Big Six
In the wine world there is what is known as “The Big Six.” This refers to the main 6 varietals of grapes, meaning these grapes are the most well known and most widely purchased. These varietals are Chardonnay, Riesling, and Sauvignon Blanc in terms of whites and Cabernet Sauvignon, Merlot and Pinot Noir in terms of reds. Each has their own unique characteristics and ambiance.
Cabernet Sauvignon is a noble variety which creates rich and tannic wines. It is the main red grape for the Bordeaux region in France though it is grown in other wine regions around the world. A good Cabernet will have multiple layers of fruit flavors and a smooth but firm tannic structure. It will display flavors and aromas such as black currant, green peppers and chocolate as well as deep notes of spice. The assertive flavors of this grape pair well with rich foods such as Lamb, beef and other red meats.
Merlot is a distant relative of Cabernet Sauvignon with the main difference being that the skin of the Grape is thinner than that of Cabernet; therefore Merlot tends to be less tannic and less full making a soft and round wine. It has generous fruit flavors of plums, blueberries and cherries. Since it has a hearty nature it will also pair well with beef, but also enjoy it with well seasoned ethnic foods.
Pinot Noir is the lightest bodied of the main three reds, but don’t let that fool you it has deep flavors and aromas of cherries, raspberries and has smoky notes to it as well as a velvety richness. It is the main red grape of the Burgundy region France but due to its temperamental nature it is difficult to grow elsewhere, though Oregon produces some of the best examples due to its long cool growing season. It is also the grape used in Champagne’s Blanc De Noirs. Pinot Noir is the most versatile pairing grape of the reds; enjoy it with a hearty fish or pair it with your Thanksgiving Turkey.
Chardonnay is the most popular and versatile grape of all the grapes in the world. They are used to make the famous dry whites of the Burgundy region. It is also the sole grape in the Champagne Blanc De Blancs. It has deep aromas and flavors of Vanilla and tropical fruits as well as toast and nutty flavors. It has a moderate body with a high acidity which causes it to pair well with shellfish and most seafood. Good Chardonnays to enjoy without a meal are produced in Australia; their generous fruit flavors and mild acidity stands well on its own.
Sauvignon Blanc’s hallmark qualities of bright and crisp are hard for wine drinkers to adjust to at first but given some time to learn the allure of it many people fall in love with heavy acidity of it. It has flavors of Lemon and Citrus as well as earthy notes of cut grass and herbs. This makes it excellent pairing with light seafood dishes in an herb sauce. An alternative vilification of Sauvignon Blanc is Fume Blanc, coined by vineyard owner, Robert Mondavi, in the 1960s. This alternative produces a heartier and richer wine that is styled after the legendary Pouilly-Fume of France. The more substantial Fume-Blanc can be paired with Chicken, veal and even pasta.
Riesling is much like Pinot Noir in that is enjoys cooler temperatures to ripen. Many people consider Riesling to be too sweet, but many great Rieslings are dry. Some of the driest will be found from the Alsace region of France. Fruitier Rieslings come from Germany which have deep flavors of apricots and peaces as well as crisp citrus notes. Riesling is also like Pinot Noir in that it pairs well with many different types of dishes from seafood to chicken.
“The Big Six” are a good way to work your way into the world of wine. Learn about each one and the flavors and aromas of each to find to one you love most. Then branch out from there to find some great varietals that share characteristics with your favorite.
Cabernet Sauvignon is a noble variety which creates rich and tannic wines. It is the main red grape for the Bordeaux region in France though it is grown in other wine regions around the world. A good Cabernet will have multiple layers of fruit flavors and a smooth but firm tannic structure. It will display flavors and aromas such as black currant, green peppers and chocolate as well as deep notes of spice. The assertive flavors of this grape pair well with rich foods such as Lamb, beef and other red meats.
Merlot is a distant relative of Cabernet Sauvignon with the main difference being that the skin of the Grape is thinner than that of Cabernet; therefore Merlot tends to be less tannic and less full making a soft and round wine. It has generous fruit flavors of plums, blueberries and cherries. Since it has a hearty nature it will also pair well with beef, but also enjoy it with well seasoned ethnic foods.
Pinot Noir is the lightest bodied of the main three reds, but don’t let that fool you it has deep flavors and aromas of cherries, raspberries and has smoky notes to it as well as a velvety richness. It is the main red grape of the Burgundy region France but due to its temperamental nature it is difficult to grow elsewhere, though Oregon produces some of the best examples due to its long cool growing season. It is also the grape used in Champagne’s Blanc De Noirs. Pinot Noir is the most versatile pairing grape of the reds; enjoy it with a hearty fish or pair it with your Thanksgiving Turkey.
Chardonnay is the most popular and versatile grape of all the grapes in the world. They are used to make the famous dry whites of the Burgundy region. It is also the sole grape in the Champagne Blanc De Blancs. It has deep aromas and flavors of Vanilla and tropical fruits as well as toast and nutty flavors. It has a moderate body with a high acidity which causes it to pair well with shellfish and most seafood. Good Chardonnays to enjoy without a meal are produced in Australia; their generous fruit flavors and mild acidity stands well on its own.
Sauvignon Blanc’s hallmark qualities of bright and crisp are hard for wine drinkers to adjust to at first but given some time to learn the allure of it many people fall in love with heavy acidity of it. It has flavors of Lemon and Citrus as well as earthy notes of cut grass and herbs. This makes it excellent pairing with light seafood dishes in an herb sauce. An alternative vilification of Sauvignon Blanc is Fume Blanc, coined by vineyard owner, Robert Mondavi, in the 1960s. This alternative produces a heartier and richer wine that is styled after the legendary Pouilly-Fume of France. The more substantial Fume-Blanc can be paired with Chicken, veal and even pasta.
Riesling is much like Pinot Noir in that is enjoys cooler temperatures to ripen. Many people consider Riesling to be too sweet, but many great Rieslings are dry. Some of the driest will be found from the Alsace region of France. Fruitier Rieslings come from Germany which have deep flavors of apricots and peaces as well as crisp citrus notes. Riesling is also like Pinot Noir in that it pairs well with many different types of dishes from seafood to chicken.
“The Big Six” are a good way to work your way into the world of wine. Learn about each one and the flavors and aromas of each to find to one you love most. Then branch out from there to find some great varietals that share characteristics with your favorite.
posted by The Wine Corner | 10:18 PM
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