What is the difference between pinotage and shiraz

Best food to pair it with: This is one of the rare red wines that pairs well with spicier foods. Many zinfandels have a cherry or strawberry-leaning juicy fruitiness. Best food to pair it with: The unique flavor profile of the wine makes it an ideal counterpart to pizza, cheese lasagna, and other foods with tart sauces and cheese. Because it can be a little harsh, this is a wine that's better enjoyed with food, than on its own.

The wine helps bring out some sweetness in meat, venison, and duck. And of course, it goes exceptionally with tomatoes, vinaigrette, and balsamic sauces and dressings. Some wines can taste kind of flat with these stronger flavors, but anything with an acidic component can blend well with sangiovese.

Want more Thrillist? Skip to main content Drink Wine. Consider this to be your red wine bible. Cabernet Sauvignon. Semillon say semi-yon with its pine, almonds and lanolin flavours. The best known red varieties include Cabernet Sauvignon say ca-ber-nay so-veen-yon , the basis of all good French clarets. Merlot say mer-lo , used in the claret blend as a softening influence. Shiraz, rich and smoky. Earthy Pinot Noir say pee-no nwah , which made the wines of Burgundy famous.

Home What are the different types and styles of Wine? What are the different types and styles of Wine? Wine is the fermented juice of the wine grape -- vitis vinifera. It is a drink that has been known for many thousands of years and, like so many great discoveries, was probably found by accident. Fermentation occurs when yeast and sugar combine to create alcohol, gas carbon dioxide and heat. The grape contains all the ingredients necessary to get this equation going.

That is a natural yeast that occurs on the outer skin of the grape. The pulp of the grape is rich in sugar. Not a fan of Pinotage? Tim Atkin MW explains why you should give it another chance, and picks several wines to change your mind For me, it lacks elegance, freshness and usually a sense of terroir — and too often has unattractive varnishy, synthetic aromas. Professor Abraham Perold, the man who invented Pinotage , never got to taste a wine made from his own creation.

The plants, grown from four seeds in his garden, were saved from oblivion by Dr Charles Niehaus, a young lecturer at the University of Stellenbosch, when Perold left to join the KWV co-operative in