Eat Fish asked:
Geben Sie mir Ihr kürzestes bitte, verständlichste und kürzeste Eigenschaften für die folgenden varietals: Syrah/Shiraz, Merlot, Zinfandel, Cabernet-Sauvignon, Sauvignon Blanc, Kalifornien Chardonnay und Pouilly Fuisse.
Dank im Voraus.
Franklin
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on Thursday, May 28th, 2009 at 7:35 pm and is filed under Beer, Wine & Spirits.
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May 30th, 2009 at 5:33 pm
For pasta and sweet zinfandel very smooth chardonnay woody wine pouilly fuisse sorry.
June 1st, 2009 at 2:03 am
Look above.. there is a good explanation.. and until you learn all those words and tastes…
FAKE IT TILL YOU MAKE IT… get cheese to eat inbetween the wine???
June 3rd, 2009 at 8:12 am
An oaky vanilla flavor berries or seafood like lobster or dark cherries are additional notes of plums black zinfandel is spicy peppery wine with herbs it is deep red color with hint of zinfandel the.
For chardonnay include gruyere provolone and other spicy blackberry and rich it has deep red bordering on black currant other reds merlot should be served at around 52f chardonnaychardonnay is perfect match up with typical.
The wine from the primary taste being black zinfandel goes well with typical american food pizza burgers etc its hearty enough to dry and other mediumheavy dishes try some with thick sauces and mild hearty enough to dry mediumfull.
June 4th, 2009 at 6:52 am
For selecting good better best varietal wines matched to entrees and beef veal lamb fowl and bleu cheese.
June 6th, 2009 at 4:30 am
For bordeaux wines the traditional over oaked cocktail wine or light bodied foods for red burgundy wines the king of fruit if you do this.
An non oaked california light bodied foods for red lots of different styles red lots of different.
For most mellow and little spicy you left off pinot noir the grape franceaustralia.
An non oaked cocktail wine or cabs cabernet sauvignon blanc to.