In the United States, wine types are largely known for their varietal–the type of grape, or variety, used to produce the wine. The character and flavoring of the wine is dependent on the varietal of the grape and how they are treated through the process. While many wines are only referred to for one varietal, most wines are actually a combination of grape types. US law dictates that as long as the wine is at least 75% of one varietal, the label can specify that type solely (the remaining 25% can be made from another varietal not listed).
In Europe, wines are largely known for the region the grapes were grown, not the varietal, due to the importance of soil and growth habits.
A well trained bartender or caterer will likely to be able to help you choose a desirable wine based on your meal or taste. G Texas Catering provides full bar service at a variety of events–weddings, corporate events, conventions, and many other events in which attendees may need help choosing wines.
Red Wines
Red wines are created using red or black grapes. Red wine grapes are commonly grown in warmer climates, and tend to stay on the vine for longer. This factor combined with the fact that red grapes tend to be produced with the skin of the grapes intact helps create a more bold flavor and give red wine its distinct color, tannin and flavor.
Red wine types: Barbera, Brunello, Cabernet Franc, Cabernet Sauvignon, Dolcetto, Gamay, Grenache, Malbec, Merlot, Nebbiolo, Pinot Noir, Sangiovese, Syrah or Shiraz, Tempranillo, Zinfandel
White Wines
White wines are created by processing non-colored grapes or red-skinned grapes (but not allowing the processing to extract pigment from the skin). White wines typically have less body than red wines.
White wine types: Chardonnay, Chenin Blanc, Gewurztraminer, Pinot Gris or Pinot Grigio, Riesling, Sauvignon Blanc, Semillon, Viognier
Rosé Wines
A rosé is a type of wine that holds characteristics of both a red and white wine. Just enough red grapes are used to help create a pinkish color, but not completely transform the rosé to a full red. There are three major ways to create a rosé: skin contact, saignée and blending.
Skin contact involves keeping black (or red) grapes in contact with the juice for a short period of time (typically one to three days). The must is then pressed and the skins are discarded. This method creates a wine more similar to that of a white.
The second method occurs when a producer is trying to increase the tannin and color to red wine, pink juice is removed and fermented separately to create a rosé in a process called saignée.
The third method of blending simply combines red and white wine to create a desirable color.
Dessert/Fortified Wines
Dessert wines are sweeter than traditional wines and are meant to be consumed after a main course. These wines are created by not completing fermentation fully. The nature of this wine is a result of the natural sweetness that is enhanced the longer the grape ripens on the vine. The sweetness of dessert wine can be attributed to a a mold infection, freeze late in harvest (ice wine), or addition of brandy (which stops fermentation).
