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Enjoying
wine with food has become an increasing phenomenon of recent years
but not every restaurant can afford to employ the expertise necessary
to properly advise its customers. The best most can hope for is that
their supplier will give them suitable wine notes for their Wine List
so that customers can make an informed choice.
To help in providing at least a
minimum level of knowledge for restaurant staff we have produced the
following :-
"Acidity is the backbone of
a wine without which it would be shapeless"
"Corked is not broken
pieces of cork but a cork reaction causing a dusty or rotten
undergrowth smell"
White
Wine Grapes
Chenin Blanc
- Honey-like - high acidity - ages well - French and South African
particularly good plus Californian and South American.
Semillon
- Luscious and creamy - rots nobly - good from Australia,
particularly Hunter Valley and excellent combined with Chardonnay.
Chardonnay
- the grape that is the base of Chablis, Montrachet, Pouilly Fuisse
and Meursalt. Firm and luscious with a suggestion of apples and
butter - oaked version gives a creamier dimension.
Riesling -
often unfairly thought of as sweet - honeyed - mainly from Germany
and Austria originally
Muscat
- Intensely sweet
Sylvaner
- Germany's 3rd grape, lacks flavour and acidity
Gewurztraminer
- the spicy speciality of Alsace - pungent with a hint of lychees
Kerner -
a cross between Riesling and Trollinger - spicy, fruity with good acidity
Pinot Blanc
- similar to Chardonnay but with less character. Pinot Gris (Tokay in
Alsace) has more personality - spicy nose, neutral flavour
Palomino
- Sherry grape mainly from Jerez, South Africa and California
Muller-Thurgau
- German grape - aromatic, lack of acidity
Viogner
- Peachy - yellow and delightful wine with moderate acidity
Red Wine Grapes
Pinot
Noir - from Burgundy - world's best red wine grape
(Chinati Classico) - light coloured and fruity
Gamay
- light fruity and gulpable
Cabernet Sauvignon
- tough-skinned grape from Bordeaux - blackcurrant - blended with
Merlot or Malbec
Syrah
- Shiraz in Australia - dark, tannic - best red grape in Rhone
Zinfandel
- red grape from California - dry - lively acidity -
modest tannins - fruity
Sangovese
- from Tuscany with good acid balance and flavour
Merlot
- Cousin of Cabernet - soft and fleshy - Clarets such as St Emilion
and Pomerol
Nebbiolo
- from North West Italy - grape for Barolo and Barbaresco
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