Tuesday, July 1, 2014

Taking the first step out of the World of Whites Wines and into the Reds!

Right out of the gate…There are some red varietals that over-all tend to be a little more easy going and have a smaller amount tannin (that dry mouth grip sensation). Rose’s are away to pit your toe in the water. If you want to try the sparkling wine route try a Italian Lambrusco or Brachetto d'Acqui; they are very tasty. But the point I would like to make here is…to really begin to try red wines; It’s good to just grab the reds by the horns. Try some of these wines with your favorite foods as well.

I recommend wines that drink well with a lighter bodied with softer tannins at a slight chill in temperature. The softer tannins are key, I think because while white wines don’t really have too much of that ‘tannins matter’ to contend with.

Many reds show better at a slightly cool temperature. So try these cool perky reds and serve
at 60°F: Beaujolais(Gamay), and Italian Barbera and even the Pinot Noir and its fresh fruit feel.
If you are looking for something a little richer in character try a Malbec.

Hence, entry level reds need to be very light, fruity, quaffable and have little or no tannin. The above-mentioned are the varietals comes to mind when taking the step out of the realm of whites wines

As we get a little courage…Grenache can be surprisingly fresh and juicy as well; is a juicy, boisterous wine with strawberry and raspberry notes. Interesting wines like Blaufränkisch from Austria and are light to medium bodied pretty, floral; also Sicily’s Nero d’ Avola and Frappato  light bodied wines with a distinctive grapey aroma that reminds of Sangiovese.

That’s just a beginning. But it’s a start; and maybe that will be the gateway to a explore a new world…for wine appreciation.

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