Reference - Wine & Cheese
Pinot Grigio (Pee-no gree-zo)
Pinot Grigio normally has a grayish-blue fruit, accounting for its name (gris meaning "gray" in French) but the grapes can have a brownish pink to black and even white appearance. The word pinot, which comes from the word meaning "pine cone" in French could have been given to it because the grapes grow in small pine cone-shaped clusters.
Food pairings: versatile.
Districts: Pinot Grigio is planted extensively in the Venezia and Alto Adige regions of Italy. Pinot Grigio is also grown in the western coastal regions of the U.S.A. It is called malvoisie in the Loire Valley and pinot gris in the rest of France. In Germany and Austria Pinot Grigio is known as the Ruländer or Grauer Burgunder. Similar aliases are used in the german settled regions of Australia.
Typical taste: Crisp, dry wines with good acid "bite" are typically made in Italy and Germany. Oregon or Alsace Pinot Gris shows aromatic, fruity flavors. Pairing with food is more difficult because Alsatian winemakers leave the grapes on the vine much longer. The perfume in Alsatian Pinot Gris makes it especially well suited for Thai or spicy Chinese cuisine.
Gewürztraminer (Gah-vurtz-tra-meener) ‘
A very aromatic variety. The variety has high natural sugar and the wines are white and usually off-dry, with a flamboyant bouquet of lychees.
Food pairings: Gewürztraminer is ideal for sipping. It can fit Asian food, pork and grilled sausages.
Districts: Gewürztraminer is best known in wines from Alsace, Germany, the U.S. West Coast, and New York.
Typical taste in varietal wine: Fruity flavors with aromas of rose petals, peaches, lychees, and allspice. A Gewürztraminer seems generally not as refreshing as other types of dry whites.
Riesling (Rees-ling)
Riesling is a white grape variety which originated in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity.
Food pairings: Dry versions go well with fish, chicken and pork dishes. The crispiness of a Riesling works very well with tuna and salmon while the acidity level intermingles with the slight smokiness of the eel and cuts through the layers of spicier Japanese foods.
Districts: The classic German grape of the Rhine and Mosel, Riesling grows in all wine regions. Germany's great Rieslings are usually made slightly sweet, with steely acidity for balance. Riesling from Alsace and the Eastern U.S. is also excellent, though usually made in a different style, equally aromatic but typically drier (not sweet). California Rieslings are much less successful, usually sweet without sufficient acidity for balance.
Typical taste in varietal wine: Riesling wines are much lighter than Chardonnay wines. The aromas generally include fresh apples. The riesling variety expresses itself very differently depending on the district and the winemaking. Rieslings should taste fresh. If they do, then they might also prove tastier and tastier as they age.
Chapter 9
Aircare FACTS Initial Service Training
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