Now that we’re delving more into wine on this new section of the blog, I want to go over the top six grapes. These six grapes are the most commonly used varietals in the world and account for almost 90% off all the world’s wines.
I call them the Sexy Six because once you know these grapes, you’ll be rocking the wine list at your favorite restaurant. I have no doubt that you will dazzle your friends and significant other the next time you go out, and that’s just plain ssssssexy.
If you think you might have a hard time remembering these, I’ve created a PDF at the bottom so you can print, cut out and stash in your wallet for future shopping and study purposes. We all need a cheat sheet now and again!
Before we break down the Sexy Six, let’s go over body style very quickly. These six grapes all embody the three basic body styles of wine. They are:
#1 Light Body: Lighter in color and thinner in texture with a more tender taste.
#2 Medium Body: Has more color with stronger, bolder flavors and a heavier consistency
#3 Full (Bold) Body: Strongest fruit flavors and overall taste. They are thickest in consistency and darkest in color as compared to the lights and mediums.
When you think of body styles think in terms of something like milk: Skim vs. Low fat vs. Whole. Rest assured no wine is as thick as milk. It’s just an example that most can relate to because we are all familiar with the different consistencies of milk. So when you think of a wine’s “body”, think of the weight and consistency.
Now let’s get to it!
The Sexy Six are:
Grape/Wine | Body Style | Food |
| Riesling: White; Delicate, floral and usually sweet or marked by a hint of sweetness | Light | Chinese, cajun, tex-mex, pork, roasted duck or goose, seafood and thai. |
| Sauvignon Blanc: White; Taste typically marked by citrus fruits, vegetables and herbs. | Medium | Shellfish, lightly marinated chicken, fish, salads with lots of leafy greens and herbs. |
| Chardonnay: White; Heavy and bold fruit flavor usually with an oaky, vanilla after taste. Not all Chardonnay has oak or butter/vanilla but the most commonly found ones do. Flavor can vary depending on whether it came from a cold or warm climate. | Full | Heavier seafood and chicken dishes such as scampi, grilled salmon, seabass, veal, heavely creamed or marinated chicken, guacamole, etc. |
| Pinot Noir: Red; Silky, light in consistency and light in *tannin. Lightly textured with fruit flavors ranging from light tangy fruits such as cranberry all the way to dark fruit. | Light | Things with sauteed mushrooms, ruebens, pizzas, lamb, turkey, corned beef, cheese burgers, Coq au vin, sushi rolls |
| Cabernet Sauvignon: Red; Medium *tannins and flavor generally marked by darker fruits such as plums and berries. | Medium | Red meats, flavorful and heartier (red) pastas, lamb, strong-flavored cheese, and chocolates (especially dark). |
| Syrah: Red; Bold *tannins with flavor generally marked by thick, rich fruits such as figs and dark fruits. Typically spicy with flavors that can include currants and pepper. (Syrah is also known as “Shiraz” in Australia. Syrah is Shiraz and vice versa). | Full | Grilled meats or veggies, wild game, richly flavored red meats, paella, beef carpaccio, beef stew and meat lover’s pizza. |
*Tannin (a.k.a tannic acid) is the mouth puckering, almost sour taste you get from eating or drinking the biproduct of grape skins. It is the skins of the grape that give red wine it’s color. This is why tannin is not generally found in white wine as white wine is created solely by the juice of the grape without the skin. Tannin generally can be felt on the top of your tongue. It can have a dry sensation similar to taking a cotton ball and rubbing it down your tongue. Tannin is important to red wine because it’s provides it’s structure and flavor. One of the many marks of a great red is that the tannin is balanced with everything else so it’s not so overpowering. This usually occurs with age.
The Food
You probably noticed I put some basic food pairings next to these. These are literally just the BASICS. Food pairings can vary based on the region the wine came from which effects the wine’s flavor. A lot of people also pair food & wine based on spicy vs. sweet and also by the nationality of the food as compared to the wine. The possibilities are endless and subjective. I’ll wait and save this topic for another time. In the meantime, what is listed above are the more common, successful pairings. It should get you on the road to some fun tastings and experimentation.
That’s it! It’s that easy!
Go out and and try all of these. Better yet, try them by color. Try one of each white, and compare them side by side. Then try one of each red, and compare them side by side. Make yourself familiar with each of the six. Once you know these six grapes, there will be no stopping you!
Cheers!
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