A white wine, with flavour and aromas influenced by where it’s grown and how it’s made. The flavours range from fruity to honey and butter flavours. It is a favourite with seafood.
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2. Sauvignon Blanc
Sauvignon Blanc is a white, fresh, crisp, aromatic wine with grapefruit and grassy flavours. It goes well with many seafood, poultry and vegetable dishes.
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3. Pinot Grigio
Pinot Grigio is a white wine that can be rich, marked with a bit of spice or fresh, crisp and refreshing. Sample it either style with seafood and pasta dishes, vegetarian food and poultry.
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Riesling is a crisp, clean white wine with green apple, pear and lime flavours. With age, Riesling takes on honey flavours and attractive oily aromas. It pairs nicely with spicy food, poultry and pork. Try it with Thai food.
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5. Pinot Noir
Pinot Noir, a red wine, tastes of cherries, raspberries and strawberries. With age, flavors and aromas develop earthy notes like mushrooms. Pinot Noir is great with poultry, salmon, meat and vegetable dishes.
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red wine has flavours of plums and blackberries and occasionally mint, chocolate and eucalyptus flavours and aromas. Merlot is great with meat dishes like buff and lamb.
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Shiraz Australian versions are red wines, typically big, bold and spicy with jammy fruit and aromas of leather and black fruit. It’s terrific with grilled meats.
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Zinfandel, a red wine, has found its home in California, where it produces big, fruity, often spicy red wines. Pairs really well with duck.
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9. Cabernet Sauvignon
A more assertive red wine than Merlot, it can have flavours of blackberries, plums, black currants, and cassis. Aged in oak, Cabernet Sauvignon can take on flavours of vanilla, cedar, chocolate, and coffee. Cabernet Sauvignon is good with buff and lamb.
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