Please give me your briefest, most understandable and concise characteristics for the following varietals: Syrah/Shiraz, Merlot, Zinfandel, Cabernet Sauvignon, Sauvignon Blanc, California Chardonnay and Pouilly Fuisse.
Thanks in advance.
My fiance and I plan on purchasing a case of wine to provide our guests at the reception. It will be served per glass at the bar. We can only chose one, so I need help choosing a wine that is popular and that will go with the food we are serving. Note that we are serving sparkling wine with the toast.
Here is what we are serving:
Appetizer: Antipasto Platter
Dinner: Chicken Parmesan, Lobster Ravioli, Pasta with a pesto type sauce
Desert: White cake with strawberry creme filling and the whip cream cream cheese icing.
Here is the list: (Excuse the messiness, I pasted it from a word document).
Sparkling Wine
Kenwood, Sparkling Wine, Brut, Sonoma County, N/V 24
Roederer Estate, Sparkling Wine, Brut, Anderson Valley, N/V 32
Iron Horse, Wedding Cuvee, Sonoma County, 2006 38
Sauvignon Blanc
Angeline, Russian River, 2008 22
Dry Creek, Fumé Blanc, Dry Creek, 2007 26
Dutton Estate, Russian River, 2008 34
Chardonnay
Heron, California, 2005 24
Dry Creek, Chardonnay, Dry Creek, 2008 32
Sonoma- Cutrer, Russian River, 2007 36
Other Whites
MacMurray Ranch, Pinot Gris, 2007 28
Balletto, Gewurztraminer, Russian River, 2007 24
Rosé
Martin Ray, Rosé, Sonoma County, 2008 22
Pinot Noir
Angeline, Sonoma County, 2007 24
MacMurray Ranch, Sonoma Coast, 2007 32
Merlot
Tin Roof, Sonoma County, 2006 24
Benziger, Sonoma County, 2003 28
Syrah
Benziger, North Coast, 2005
Zinfandel
Rancho Zabaco, Sonoma County, 2007 24
Dry Creek, Dry Creek, 2007 26
Cabernet Sauvignon
Good Night, California, 2007 24
St. Francis, Sonoma County, 2006 34
My fiance and I plan on purchasing a case of wine to provide our guests at the reception. We can only chose one, so I need help choosing a wine that is popular and that will go with the food we are serving.
Additional question: Would it be better to place a bottle of wine on each table, or have it served by the glass at the bar? We have 12 tables and a case of wine has 12 bottles. Also, we will be having a champagne toast after dinner (if that matters).
Here is what we are serving:
Appetizer: Antipasto Platter
Dinner: Chicken Parmesan, Lobster Ravioli, Pasta with a pesto type sauce
Desert: White cake with strawberry creme filling and the whip cream cream cheese icing.
Excuse the messiness of this list (I pasted it from a word document).
Sparkling Wine
Kenwood, Sparkling Wine, Brut, Sonoma County, N/V 24
Roederer Estate, Sparkling Wine, Brut, Anderson Valley, N/V 32
Iron Horse, Wedding Cuvee, Sonoma County, 2006 38
Sauvignon Blanc
Angeline, Russian River, 2008 22
Dry Creek, Fumé Blanc, Dry Creek, 2007 26
Dutton Estate, Russian River, 2008 34
Chardonnay
Heron, California, 2005 24
Dry Creek, Chardonnay, Dry Creek, 2008 32
Sonoma- Cutrer, Russian River, 2007 36
Other Whites
MacMurray Ranch, Pinot Gris, 2007 28
Balletto, Gewurztraminer, Russian River, 2007 24
Rosé
Martin Ray, Rosé, Sonoma County, 2008 22
Pinot Noir
Angeline, Sonoma County, 2007 24
MacMurray Ranch, Sonoma Coast, 2007 32
Merlot
Tin Roof, Sonoma County, 2006 24
Benziger, Sonoma County, 2003 28
Syrah
Benziger, North Coast, 2005
Zinfandel
Rancho Zabaco, Sonoma County, 2007 24
Dry Creek, Dry Creek, 2007 26
Cabernet Sauvignon
Good Night, California, 2007 24
St. Francis, Sonoma County, 2006 34
Went out of town, forgot I had wine for a gift for a cousin in the car. Two bottles of expensive unopened sauvignon blanc. Not completely in the sun or completely in the shade. I rarely drink wine and prefer beer, but I’ve never heard of wine getting skunked by sunlight, though I have heard it can be "burned" by prolonged high temperatures.
The Riedel Vinum brand of stemware offers numerous types of glasses for every type of wine. I need an all-purpose white wine glass. Which ones should I get?
Zinfandel/Riesling
Sauvignon Blanc
Chablis
http://www.bedbathandbeyond.com/product.asp?BRN=1&SKU=110815&RN=0
I shared the Bed Bath & Beyond link only because all the types of glasses are listed there for comparison, and include pictures; also because I’m getting married and my question was asked with an eye toward my registry…if I were buying for myself I would certainly find them for less elsewhere. Thanks!
I am getting married in Mexico and need to choose wine for the reception. We can buy a decent selection of wine down there, and I have an opportunity to take some down from here.
Okay, so how to choose the wine? Our reception meal will likely be a choice of fish or chicken. While it won’t be American-style “Mexican food” it will certainly be influenced by Mexican flavors – maybe Snapper Vera Cruz. So, it will be a little spicier and bolder than a typical chicken or fish dish. I won’t know exactly what the meal selection will be until after I can get the wine sent down there.
Please don’t offer the “Red with meat, white with chicken & fish” formula. I know sometimes a Chardonnay can overpower a meal, so I was thinking a Pinot Gris or Sauvignon Blanc, but haven’t hit on a winner. For red, maybe a Pinot Noir or Red Zin?
I have asked at a couple wine stores, but thought I’d see if I could get any good tips here. I’ve looked online, but it’s not as easy as I thought. Any ideas?
ps: one of the problems is that I’m pregnant and can’t exactly taste wine, except for an occasional sip. My fiance likes wine but just looks at me like a deer in the headlights when I try to talk about "wine pairing."
We are serving our viogner at our wedding, we would also like to offer another white wine choice. Is Chardonny or Sauvignon Blanc viable?
The viogner is a certainty we simply need to avoid a redunancy with our second choice of white.
Sonoma County chardonnay an sauvignon blanc and Alexander Valley cabernet sauvignon an merlot?
I am getting married in Mexico and need to choose wine for the reception. We can buy a decent selection of wine down there, and I have an opportunity to take some down from here.
Okay, so how to choose the wine? Our reception meal will likely be a choice of fish or chicken. While it won’t be American-style “Mexican food” it will certainly be influenced by Mexican flavors – maybe Snapper Vera Cruz. So, it will be a little spicier and bolder than a typical chicken or fish dish. I won’t know exactly what the meal selection will be until after I can get the wine sent down there.
Please don’t offer the “Red with meat, white with chicken & fish” formula. I know sometimes a Chardonnay can overpower a meal, so I was thinking a Pinot Gris or Sauvignon Blanc, but haven’t hit on a winner. For red, maybe a Pinot Noir or Red Zin?
I have asked at a couple wine stores, but thought I’d see if I could get any good tips here. I’ve looked online, but it’s
sorry, the question got cut off.
I looked online but can’t find as much help as I thought.
Any ideas?
I don’t care whether the grapes are from the Temecula Valley AVA or not. I’m interested in Chardonnay, Pinot gris, Sauvignon blanc, Viognier, Gewurztraminer, Riesling, Muscat, and White Blend. Thanks!