An Excellent Wine to Accompany Food Essay

These choices of red wines represent the five most common varieties sold in restaurants today. These wines were chosen to give a broad overview of different grape varieties as well as different countries, from an introductory point of view. Each wine in it self has significant characteristics, such as, different varieties of fruit, tannins, colors, finishes, and bodies. Each of these different wines have been paired with a different food (served appetizer fashion) slightly complimenting its body of essence. Each food was chosen because of its unique flavor, whether it be strong or delicate, not to over power the wine, but to add something to it. Most wines do not stand-alone well, like a Cabernet for example. This French Bordeaux grape variety tends to be full bodied with a long finish, and thus is typically blended in a Bordeaux style. AOC doctrine dictates that a Cabernet-Sauvignon contain at least 75 Cabernet, the finishing couvie is up to the Estwte (or whom ever the harvester might be) but is commonly blended with Merlot, Cabernet Franc, Petite Verdot, or a Malbec. A lighter flavored, yet full bodied featured on our wine list is the Australian Shiraz. This grape variety is a descendant of the French Syrah, found in the northern Rhone region of France. Characteristically high in alcohol and full bodied, the Shiraz is of the same vine, just spelled differently. Working our way around the globe we find ourselves in Tuscany, Italy. Chianti, over the years, has developed a tarnished image of being a cheap table wine. Most of us have melted candles at one time or another, in a Chianti bottle covered in a reed woven basket. There are three types of quality levels of Chianti, the lowest being Chianti, a step up would be Chianti Classico (from inner Chianti), and the highest Chianti Classico Riserva (from classico region, aged three years). Chianti is a commonly blended using Sangiouese (50-80 for body and character), Canaiolo...