04-12-2007, 10:01 PM
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Leo was right
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Join Date: Jan 2004
Location: Eastern Iowa
Posts: 17,778
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Quote:
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Originally Posted by osuche
Reds are generally classified by (1) the type of grape, and (2) the amount of tannins present in a particular blend. Something is tannic if you get that bitter taste on the rear of your tongue when you drink it.  Some people like this taste, others don't (I'm in the like category, but Mr Osuche isn't). Generally, the lighter/less tannic reds are better with light meals and the heavier reds are better with heavily spiced foods (think steak, Indian food, spicy Italian)
Common American varietals (in order of heaviness, less tannic -> more)
Syrah/Shiraz (although most American Syrah is a blend of grapes and not 100% Syrah)
Pinot Noir
Merlot
Cabernet Sauvignon
Zinfandel (Red) |
I've been to many wine tastings, but not in a few years, but have never tried a Shiraz. Been really wanting to open a bottle I got for Christmas but keep hedging on it because most of the reds I try I just really don't care for all that much. Usually a Cab or Merlot.
The one I've got is a 2004 Monterra from out in your area. Shall I give it a go or just bring it to a friend who lives in California that I know likes wines? 
And how was the white merlot?
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