STORING THE WINE

Many time people asked me how to store the wine properly so here my little knowledge about this topic.most wines are not meant to be stored for long periods of time. However, some types of wine are meant to be stored and actually improve in quality as they age. Some have even been kept for over 100 years without going bad! However, most people do not know the fundamentals of storing wine properly, which results in a much shorter shelf life.If you do plan on storing wine for a while, there are several things to keep in mind when finding a place to store your wine. Each can have a significant impact on the shelf life of your wine, and ignoring any of them can cause it to go bad quickly.1. LightLight is the number one destroyer of wine. Most modern glass bottles are made with materials that block most light rays. However, leaving the bottle in any kind of light can still break down the wine and leave it tasting like wet cardboard. This should be a concern for anyone bottling their own wine, as most bottles sold at home brew and home wine-making stores are cheap and will not block light.2. HumidityStore your bottles in a relatively moist area, preferably higher than 75 percent humidity. This will keep the cork from drying out, which exposes the liquid inside to the elements (this is bad). Obviously don't store it intoo moist of an area, or you will have mold.3. TemperatureColder temperatures will slow the aging of all wines. It's basic chemistry: lower temp=slower-moving molecules=slower chemical reaction! Since the aging of wine is a chemical reaction, the same principal applies! The generally agreed-upon temperature is around 55°F (13°C). Also, try to make sure that the temperature stays constant, and does not fluctuate.4. VibrationWine should never be shaken, bumped, or vibrated. This greatly increases the rate of chemical breakdown. So, keep your bottles in an out of the way area where it will not be disturbed (not on the other side of the wall from your stereo system!). Aside from these environmental factors, here are a few tips to keep your wine tasting great:

Always keep the bottles on their side. This will keep the corks moist.

Consider investing in a wine cellar or closet. These are engineered to provide your wine with the ideal storage conditions.

If you'd like to try a fun and useful project, try building a wine rack .my page on how to build a wine rack has tips, step-by-step plans for free, a how-to video, and everything you need to get starting building a wine rack whether you are a beginner or a seasoned pro. How to store wine after openingMany people end up with half a bottle of wine and wonder if they can stick it in the fridge until the next time they want to drink it. Well, there is good news and bad news here. The good news is that most wines will last at least a couple of days after being opened.If you wind up with a half bottle of white wine, put the cork back in it as soon as possible and put it in the fridge. The key here is to keep it cool to slow the breakdown process, and limit the oxygen that contacts the wine. This will allow you to keep most white wines for 3-5 days.Red wines should not be refrigerated ( some wine expert suggest but i do i think it put few more days on clock to kick back  ) Just put a cork in the bottle and put it in the cupboard. Doing this should keep it good for a few days.You will have mixed results when storing wine after opening. Some types of wines will last longer than others. It is best to cork any of them as quickly as possible, and drink them within a few days. There are wine vacuum pumps available as well, which can save your wine for a few more days. You can browse the web for a good selection of these products for storing wine after opening. In general, though, I recommend drinking the rest of the bottle!

 Cheersyour wine Dr.KHAN

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Pairing Wines with Food

Sorry being away as life got little busy lately. and i know thats not a excuse well then here i am again .Whether at a wine and food tasting or a simple dinner party, the art of wine and food pairing is one which can bring our experience of both the food and the wine to new levels. There is something almost magical about the interaction of some food and wine, creating a synthesis that is above and beyond either alone. However, while the right wine and food pairing can increase your pleasure, matching the wrong food and wine can cause the diminution of either or both. For example, too bold wine with a delicate food can prevent you from appreciating the nuances. In fact, wine and food tasting epiphanies, those magical moments, can be hard to come by. However, with a little know how, and some creativity, you can increase your chances of creating great food and wine pairings.
General Principles on Wine and Food Tasting and Pairing:

Drink what you like with the food that you like:
There are no absolute rules in wine and food pairing. While wine and food "snobs" will tell you there are golden rules to pairing food and wine, there really is no right and wrong. This is all subjective after all. If you like a food and wine combination, then it is good, end of story. So have fun with it. Pair wines you like to drink with foods you like to eat. If it works, great. If not, then try something new the next time. However, over centuries of experimentation people have discovered some basics which seem to hold true more times than not. Therefore, rather than reinventing the wheel every time you plan a wine and food tasting or dinner party, it can help to use some of the knowledge our culinary forefathers have discovered for us.


Match Intensity of Flavors
One important principle of matching food and wine is to match the general flavor intensity. In other words, match foods with bold, rich flavors (such as a grilled steak or leg of lamb, for instance) with big, bold wines that stand up to that richness. So, following our example, a rich, structured red wine like a Cabernet Sauvignon or Syrah might pair better with that rich grilled steak, whereas a lighter wine like a Beaujolais or most white wines would clash with the steak. Their delicate, bright flavors would not stand up to the fatty, meatiness of the steak and you would not be able to appreciate their subtleties. Likewise, foods with more delicate flavors would pair beautifully with more delicate, lighter wines which will not overpower the food. Image washing down a gently braised fillet of sole with a big, chewy red wine. Doesn't quite go! Again, experiment a bit and you may be surprised by some pairings, but the general rule will hold.


Match Regional Recipes with Regional Wines
In regions in which wines and cuisines have developed over centuries, as in many parts of Europe, oftentimes the wine and food of each region has grown up alongside each other and have evolved to complement each other. Let hundreds of years of experimentation and culinary evolution do the work for you! Rely on these classic pairings to find great wine and food tasting pairings.


For example, say you are cooking up a great rustic Provençal leg of lamb with rosemary and garlic. These Southern French flavors and style are perfectly complemented by wines that grew up in the same neighborhood! Try a Chateauneuf-du-Pape from the Southern Rhône Valley or a Bandol. Their rustic, rich meaty flavors and aromas of Provençal herbs will compliment the lamb perfectly. Likewise, if you are serving a northern Italian dish like mushroom risotto then it may pair beautifully with northern Italian wines like a nicely aged Barbaresco. While there are many exceptions to this rule (like German Riesling being a perfect match for spicy Thai cuisine!), it is hard to go wrong when pairing local cuisines with local wines in a wine and food tasting. In fact, a dinner party built around a certain regional cuisine is a fun theme for your next event!

A Few Specific Recommendations
While we will make suggestions for wine and food pairing elsewhere as well, here are a few recommendations for how certain types of food are classically paired with wines.

Apéritif (Starter Drinks)
An aperitif is generally a simple, light, refreshing wine or cocktail or may be a champagne , served chilled which welcomes your guests and wakes up their taste buds for the food to come. While it is sometimes served alone, these simple, light crisp wines can pair with any number of simple appetizers like cured olives, light cheeses, bruschetta, tapenade and others.

Fish
In general, lighter fleshed fish pair well with lighter white wines. In the case of richer fish like salmon or shark, particularly if they have a rich sauce, a light to medium-bodied white or red can do beautifully as well. For richer whites think of something like Chardonnay and for an appropriate red Pinot Noir-based wines should do the trick!

Poultry
While simple, lighter flavored chicken and turkey dishes can go both ways, pairing nicely with many medium to full-bodied white wines as well as medium-bodied reds, richer poultry dishes of game birds, rich sauces or mushrooms can go nicely with many bolder reds. Think Pinot Noir and Gamay based reds unless you have a nice rich, smoky dish which may pair nicely with a Rhône red or Zinfandel.

Beef
Beef almost always demands a big, rich red wine to stand up to its bold flavors. Structured red wines often have hefty tannin and the rich fattiness of a well-marbled steak stands up to tannins nicely and even helps soften their impact. Think big, structured reds like Bordeaux and Cabernet-based wines or rich Rhône wines made from Syrah.

Lamb and Game
Because of their "gamey" flavor, lamb and game meats like venison and others really shine with a wine that has a rich, bold personality to stand up to them. Depending on the style of lamb you can do anything form a rustic southern French type wine or a Bordeaux for more refined dishes. Look for aromatic wines with bold flavors and maybe even some smokiness or meatiness which will compliment the meat.

Cheese
Cheese really comes into its own when paired with wine. Wine and food tasting doesn't get much better than a great cheese washed down with a great wine. There are so many different styles, it is hard to generalize and we will go into much more detail in our Cheese and Wine section. In general, pair light, creamy cheeses with high butterfat with slightly acidic white wines like Champagne and pair richer, bolder-flavored cheeses with rich meaty red wines. There are many classic cheese and wine pairings to explore like Champagne with Explorateur or Port with Stilton! Yum

Good luck creating some great wine and food tasting combinations! Remember that while there are some guidelines to help you get started, you can experiment in any way you want to find food and wine pairings that please your palate. If you discover any interesting pairings, i'd love to hear about it!

Cheers 

your wine Dr.

Khan.S

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Bordeaux- my favorite

I am always a big fan of Bordeaux wine from Red to sweet Sauternes (since last few weeks i am testing some good big names of wine to reach my personal view ) The Bordeaux wine region is located in the southwest of France, straddling the Garonne River. It is one of the most famous wine producing regions in the world, perhaps the mostfamous, and the wine of bordeaux is considered by many to be the best expression of the Cabernet and Merlot grapes anywhere. Yes, the same Cabernet and Merlot you know from Californian wines! The Bordeaux wine region is where they originated.

Bordeaux is a rather large area, with several smaller sub-regions, or appellations. Wine can be grown from many areas within the region but only those within specific areas can be named for their village. For example, one of the most famous villages within Bordeaux is Pauillac (pronounced roughly "p-why-ak"). Famous vineyards such as Mouton-Rothschild, Lafite-Rothschild, Latour and others are in this region.

Bordeaux Wine Region Wines and Grapes: Many of the most famous wines from the Bordeaux wine region are dry red wines. However, a good deal of dry white wine is also produced, particularly from Graves, one of the Bordeaux appellations. Luscious sweet whites are also produced most famously in nearby appellations of Sauternes and Barsac, amongst others.

For the famous red wines of Bordeaux, there are 5 principal grape varieties that are allowed to be used (although there are a couple other rarely used ones). These include Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petite Verdot. All of these are red grapes that tend to produce full-bodied wines although they all have unique characteristics. Cabernet Sauvignon is often described as more masculine than Merlot, with firmer structure and tannin. Its classic aromas and flavors are of dark berries, such as black currants, along with hints of tobacco, pencil lead shavings and other complexity. Merlot is similar but usually a bit rounder, softer. Most wines of Bordeaux are made of a blend of these grapes, although for most Cabernet Sauvignon and/or Merlot make up the majority. The wines of the left bank  tend to have much more Cabernet while the right bank wines tend to have more Merlot.

Bordeaux Names: Most producers in Bordeaux are named Château because the vineyards are found around large, old castles (chateau means castle). So the names are Château Mouton-Rosthchild, Château Latour, etc. Some smaller or newer producers are exceptions. Most of the more important wines are also known by the village or appellation they come from, such as Pauillac, St. Julien, Pomerol, etc.

First Growths: Many years ago many of the vineyards of the left bank of Bordeaux were classified into a tiered system. First growth wines (premier cru) is the highest level, reserved for the wines thought to represent the pinnacle of Bordeaux. The famous first growth vineyards include Mouton-Rothschild, Lafite-Rothschild, Margaux, Latour, and Haut-Brion. These wines can fetch incredibly high prices. Many of the other wines of the Bordeaux wine region are ranked as 2nd growth, 3rd growth, 4th growth or 5th growth.

Left Bank versus Right Bank: The most famous vineyards that produce red Bordeaux are separated by the river that runs through the region. Those wines produced on the left side of the river, when looking at a map, are often referred to as left bank wines, including villages such as Pauillac, St. Julien, Margaux, St. Estephe, etc. Cabernet Sauvignon is king here with most wines consisting of a majority of this grape.

The wines to the right of the river are known as right bank wines. Merlot is much more prominent here and make up the majority of most blends although there are notable exceptions. Most importantly, Cabernet franc is an important major component of some wines, most famously, Chateau Cheval Blanc. The two most famous appellations of the right bank are Pomerol and St. Emilion.

How Do They Taste? Of course there is a great deal of variety from producer to producer and from appellation to appellation. However, in general the red wines of the Bordeaux wine region are rich, full-bodied wines which have significant structure that allows them, even demands them, to age for extended periods of time. It is not uncommon for the best wines to require 20 or more years to come to maturity and many will last many decades beyond that. They start with a core of dark fruit, tending toward black currant (or cassis liquor) or bing cherry (particularly for the wines with a lot of Merlot). However, this is often accented by many other aromas and flavors including a minerality which is described as pencil lead shavings, tobacco, and cigar box cedar. As they age they soften and aromas of truffles or mushrooms often come out.

The Dry White Wines of Bordeaux: Bordeaux also produces a large volume of dry white wine. The two most important grapes in these are Sauvignon Blanc and Semillon, often blended together. These tend to be dry, vibrant and steely in their younth, but like the reds can age a long time. The Graves is an appellation particularly known for their dry white wines, although it also makes reds.

The Sweet White Wines of Bordeaux: Sauternes is the most famous appellation in the world for sweet white wine. It is there and in neighboring Barsac that the best sweet whites are produced. These wines are generally made from late-harvested Sauvignon Blanc and/or Semillon which are left on the vine to ripen fully and for to set in botraytis. This fungus, known as "noble rot", causes the grapes to dry out, essentially becoming raisins on the vine. This concentrates the sugars and flavors and produces a sticky sweet wine of great concentration and intensity. The best of these wines can age almost indefinitely and the most famous, particularly Chateau d'Yquem (pronounced roughly "ee-chem"), are very expensive, but arguably worth it

Cheers

Your Wine Dr.

KHAN

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Grapes Varieties

Hello friends after being away for a long time resting well from work and making few trips to wine country i work on major grapes verities then decided to come back to offer you what i learn and like to share with you Grape varieties are the various types of grapes that are grown around the world. All important wine grapes are the same species, vitis vinifera. However, there are hundreds of cultivars, very roughly like different breeds of dogs, of these wine grapes which vary considerably in their characteristics.

While each grape variety is at least distantly related to the others, the characteristics of each type can vary so much that they produce quite strikingly different wines. While the vineyard in which they are grown, the winemaking style and other factors all impact the resulting wine, the grape variety often gives a unique signature that can be consistent across various wines made with that grape. That being said, wines produced from one grape can vary a lot as well. While they may have some common features, they can vary in others.

Of the hundreds of wine grapes grown around the world, only a relatively small number are involved in the production of most of the famous wines we all know and love. Below, you will find links to several of these best known, and most widespread, grape varieties with information about that grape and the wines they produce.

Of note, while some wines are made from only a single type of grape, many are a blend of two or more varieties. For example, the white wines of Burgundy from France are 100% Chardonnay and the reds are 100% Pinot Noir. However, red Chateauneuf-du-Pape, from the Rhône Valley in France can be a blend of up to 13 different red varieties. Even wines named for their primary grape often have small amounts of other grapes blended in. For example, a California Cabernet Sauvignon, while it contains a large majority of Cabernet Sauvignon, can be blended with small amounts of other red grapes, most commonly Merlot and Cabernet Franc. There is a common misunderstanding that blended wines are somehow inferior to unblended wines. This is not necessarily true as some of the best and most famous wines in the world come from a blend of grapes. Instead, generally wines that are blended from various sources have less of a distinct character than those which come from a single vineyard or domaine.

Grape Varieties and the Wines They Produce

White Grapes:

Chardonnay: One of the most widely planted and recognized white grapes in the world, Chardonnay can produce a wide range of styles but tends to produce medium to full-bodied whites that can be quite complex.
Chenin Blanc: Best known for its role in the Loire Valley of France, Chenin is the grape of Vouvray and Savennières amongst others.
Gewurztraminer: An often misunderstood wine, the flamboyant personality of Gewurz can either make you love it or hate it on first sniff.
Pinot Grigio: A very popular grape for simple white wines from Italy. The grape variety is known as Pinot Gris in France and produces quite different wines.
Pinot Gris: Although it is technically the same grape as Pinot Grigio, the wines made from Pinot Gris in Alsace in France are quite different.
Riesling: Riesling is one of the more misunderstood grape varieties, yet it is capable of producing some of the most intriguing and thrilling wines in the world.
Sauvignon Blanc: Another widely planted and popular white grape, Sauvignon Blanc is often seen as the yin to Chardonnay's yang.

Red Grapes:

Cabernet Franc: Often used as a blending grape with other Bordeaux varietals, Cab Franc is also used as a principal grape in the Loire Valley of France and in a few wines of Bordeaux's Right Bank.
Cabernet Sauvignon: Probably the most well known red grape in the world, Cabernet is the most important grape of the Left Bank wines of Bordeaux but is widely planted and examples from California, Australia, Italy and others have become world famous.
Grenache: Until recently, this grape was not as widely known. But with the explosion of interest in Chateauneuf-du-Pape and other Rhone wines, its popularity has spread and now there are many examples from California and Australia.
Merlot: The second most famous wine of Bordeaux, Merlot is often used in blends with Cabernet Sauvignon or as a principal grape in wines from the Right Bank and in many other regions such as California, Italy and others.
Nebbiolo: While its use in other regions around the world has been slow to catch on, Nebbiolo is still considered one of the most noble grape varieties because it is the grape that produces Barbaresco and Barolo in Piedmont Italy.
Pinot Noir: Pinot Noir is a noble variety best known for being the grape of red Burgundy. It is an enigmatic wine capable of making some of the best wines in the world. It is widely planted and examples from California, Oregon and others are very popular.
Syrah: The grape of the northern Rhone Valley in France, Syrah is the main grape in the wines of Hermitage, Cote Rotie and others. It has become popular elsewhere as well, making rich, structured wines in California and Australia, where it is known as Shiraz.
Zinfandel: Probably derived from more ancient varieties that were brought over to California from Italy long ago, this grape in its current form is almost exclusively grown in California. It makes zesty, fruity wines.

i am not saying these are the only grapes in the wine world but these are the major leading grapes 

My next article will be where i will explain the grape nature and their quality, taste and other factor what i will do i will explain all the grapes one by one . so please sit back relax and enjoy your flight to wine world 

Wine Dr.

S.Khan

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Red Wine & cheese

Visiting few dozen cheese shop and testing wine with those Cheeses here i am again.cheese  and red wine is another natural match. Red wines can stand up to more pungent flavors in cheese. Stinky and richly scented cheeses are often too much for more delicate white wines. However, many richer red wines have meaty and earthy aromas of there own which can pair nicely with many types of rich cheeses. Also, their fuller body and rich structure can buffer very sharp cheeses with an intense personality. Here are some general types of red wines and the cheeses that pair well with them. As with food, try pairing wines that have similar profiles, matching richly flavored cheese and red wine that has similar, rich flavors. Also look for natural pairings from the same region, such as Italian truffle cheese (Boschetto al Tartufo) with Barolo or Barbaresco. Here are some more tips on red wine and cheese pairing which i learn talking to expert and testing my own .


1-Light, Fruity Red Wines
The Wines: Lighter, fruity wines include Beaujolais, Gamay and other wines with less structure and a lighter-body. While they can be richly flavored, they do not have as much weight and power in your mouth as fuller-bodied wines.

The Cheeses: Look to lighter-bodied wines such as Feta, Mozzarella, Jarlsberg and Swiss. However, just because they are lighter in body doesn't mean they can't stand up to earthy or pungent flavors. Some of these wines will do well with stinky cheeses like Morbier, Muenster, and Raclette.

2-Medium-Bodied Red Wines
The Wines: Medium-bodied wines include some Pinot Noirs, some Italian wines, and lighter versions of Zinfandel, Merlot and others.

The Cheeses: Look to slightly richer cheeses with pronounced personalities to stand up to these rich wines. Some examples are Emmentaler, Manchego, Morbier, Port Salut, Provolone, and Smoked Gouda.

3-Full-Bodied Red Wines
The Wines: Rich, full bodied wines include Bordeaux, Cabernet Sauvignon, Merlot, Zinfandel, Syrah-based wines, Shiraz, and Italian Barolo, Barbaresco, Amarone and Brunello, among others.

The Cheeses: More intense, sharply flavored cheese and red wine of these types make a great pairing. Some examples are sharp, aged Cheddar, aged Fontina and Gouda, Grana Padano, Parmigiano-Reggiano and Pecorino-Romano. The full flavors of the wine can stand up to the strong, salty flavor of the cheese. Even some milder blues can work, such as Blue Castello. Northern Italian wines like Barolo, Barbaresco and even Barbera are a natural match for truffled cheeses like Boschetto al Tartufo.

4-Cheese and Red Wines that are "Stinky"
The Wines: There are many red wines that naturally have a quite pungent, meaty and sometimes even stinky aromas. While this may not sound like a good thing, in the right wine it can be a great complexity that works quite well and makes these wines unique. Examples can be anything from the smokey bacon and meat flavors of some Syrah-based wines. Other examples are the Burgundy "funk" of some rich red Burgundies which can be anything from meaty, to earthy to downright stinky and "barnyardy". Some southern French wines like Chateauneuf-du-Pape and Bandol can also be quite meaty and earthy as well. These flavors add a complexity that allows them to stand up to very rich, pungent cheeses as well.

The Cheeses: These types of wine demand a big, rich, meaty cheese to pair with. While these pairings are not for the wine beginner who is wary of anything to intense, when you learn to appreciate them they can be some of the most delicious and hedonistic combinations of cheese and red wine. Examples of this type of cheese include washed-rind cheeses like Epoisse, Affidelice, and Pié d'Angloys. These pair beautifully with many rich, meaty red Burgundy, Chateauneuf-du-Pape and Bandol. However, because of the intensity of the smell of these cheeses, their presence at table can make it hard to appreciate the nuances of the aromas and flavors of a great wine.

Wine Dr.

KHAN CS,CSW

red wine & cheese

i will be posting my next blog within few days as i am finishing up
Thanks
khan
CS.CSW

White wine & Cheese

After week long hard work and drinking few bottles wine and testing some cheese here is my little idea and observation .white wine and cheese pairing is not that hard. White wine works well with a variety of different types of cheeses. And when you get a great combination, pairing wine and cheese can result in a nearly religious experience! There is almost nothing in the world we love more than some great cheese with great wines. As with pairing wine with food, first look for natural matches, like matching cheeses from a particular region from white wines from nearby. For example, many Italian white wines pair beautifully with various types of Mozzarella cheese. Also look to match the overall flavor profile. Pungent, richly-flavored white wines can stand up to more strongly flavored cheeses while more mild and light-bodied whites are better with more tame cheeses. Generally, very sharp, hard, aged cheeses pair better with red wines.

1-Italian white wines
Most Italian white wines are on the bright and crisp side of the spectrum. These pair nicely with mildly flavored, creamy cheeses such as Mozzarella. In particular, if you can find fresh Burrata, a fresh Italian cheese made from mozzarella and cream, it can be one of the most perfect pairings with crisp, savory Italian whites. The cheese has an outer shell of solid mozzarella and the inside is a mixture of Mozzarella and cream, giving it a creamy, soft texture when cut. Drizzled with olive oil, Balsamico, salt and/or pepper and served with bread, this makes an awesome accompaniment to lighter-bodied white wines. This can be a great white wine and cheese dish

2-Sauvignon Blanc
Sauvignon Blanc is a unique grape because while it is lighter to medium-bodied with crisp acidity, it also can have quite pungent flavors to stand up to more strongly flavored cheeses making for interesting white wine and cheese combinations. Such wines include Sauvignon Blanc from California, New Zealand and white Sancerre, Pouilly-Fumé, and Bordeaux from France. Many cheeses will work here, but some examples include Bucheron, sharp Cheddar, Double Gloucester, dry Jack, various Chevres (goat's milk cheeses) and Gruyere. It can even stand up to some milder blues like Blue Castello.

3-Gewurztraminer
As the name implies ("gewurz" means spicy), this grape can have a quite pungent and distinctive personality. It is often a "love it or hate it" grape, causing people to have quite polarizing opinions. While some people love the unique, pungent flavors which often seem like lychee fruit and roses, others are put off by how different and unique it is. This is nothing like Chardonnay! Most of the best examples come for the Alsace region in France but you can find examples from around the world. Pair this white wine and cheese such as Boursin, Chevres and Swiss-type cheeses. They pair nicely with the round, rich texture of the wines.

4-Chenin Blanc
Chenin Blanc is a potentially noble grape varietal which really hits its best stride in the Loire Valley of France, although some interesting examples can come from South Africa, where it is called Steen. In particular, Savennières and Vouvray can be sublime! While the former is generally dry, Vouvray can range from dry (sec) to off dry (demi-sec) very sweet (moelleux). This silky and perfumed grape pairs well with a number of cheese but we particularly like it with local Loire cheese like Loire Chevres. It is full flavored enough to stand up to the likes of Blue Castello, Camembert and Brie type cheeses as well.

5-Riesling
Riesling is truly a noble grape and my personal favorite if i can or have a power to change the name of the grape i will called it KHAN, making world-class examples of dry and sweet wines from many areas, most notably Germany, Austria and Alsace. It is a high acid grape that gives a bright and intense character which can be anything from light to full-bodied and quite sweet. It has enough power and body to stand up to cheeses with a lot of flavor like Cheshire, Colby, Edam and young Gouda, to name a few. Very sweet examples, like Alsatian SGN's or German TBA's pair well with richer blue cheeses, like other dessert wines.

6-Chardonnay
Chardonnay is one of the most famous and widely planted white wine grapes on the planet. It also happens to make some outstanding wine which can make great white wine and cheese pairings. Its character can vary considerably depending on where and how it is produced, from the steely and mineral wines of Chablis to rich, round and buttery Californian Chardonnays. Generally though, it has a full-bodied feel and rich flavors so that it can stand up to many cheeses. Some examples are Brick, Brie, Bucheron, Mild and Medium Cheddars, Gruyere, Parmigiano-Reggiano, Provolone, and young or smoked Gouda.

Cheers and  Enjoy

your Wine Dr.

Khan CS,CSW