Beginner’s wine guide: learn how to appreciate the wide variety of labels

Anyone who wants to explore the magnificent and delicious world of wines should start “from scratch”, understanding better what this drink is, which, with its wide variety, pleases most people.

Wine is obtained by alcoholic fermentation of the must of healthy, fresh and ripe grapes, which results in an alcohol content of 8.6% to 14% by volume. Fermentation, in turn, is a natural biological process that occurs when yeast (micro-organisms found in the fruit) transform grape sugar into alcohol (wine) and carbon dioxide (bubbles).

The carbonic anhydride – whether it was used or returned to nature – is what defines whether the wine will be sparkling (with bubbles) or calm (as those without bubbles are called).

It is worth mentioning that the grape is the only fruit that gives rise to wine. Although, popularly, some people talk about orange wine, jabuticaba wine, pineapple wine, etc. , Law nº 7.678/1988 – Wine Law – protects this term, reserving it exclusively to the result of grape fermentation. The other drinks can only be called fermented (orange fermented, jabuticaba fermented, pineapple fermented), but never wine.

13 types of wines and how to pair them

Contrary to what many people think, it is not necessarily the grape that names a wine. “It can be classified by several factors (fine/table, dry/sweet/demi-sec, still/sparkling/fortified, etc.), and each of these categories, in a way, gives the wine a ‘name’”, he explains. sommelier Maurício Roloff, from the Brazilian Wine Institute (Ibravin).

“Using the name of grapes to name a wine is a type of categorization. This applies to varietal labels, that is, those that primarily use a grape variety – Cabernet Sauvignon, Merlot, Chardonnay, etc. But wines can also be blended (which use different grapes in the same bottle), and that doesn’t mean they are nameless”, highlights the sommelier.

Below you can learn more about different types of wines (among sparkling, white and red) and check out tips from sommelières Carolina Corrêa Ribeiro, from Adega Canto do Vinho (Vitória – ES), and Ana Paula Pereira, from Campinas (SP), and from the consultant of Verdemar wines, Carlos Arruda, on how to harmonize them in the best possible way. After all, wine and gastronomy have always gone hand in hand!

SPARKLING

1. Gross

“It is a complex sparkling wine, with excellent acidity, aromas of dried fruits and a light citrus touch. In its production, the following grapes are usually used: Chardonnay, Riesling, Pinot Noir, Glera (Prosecco), Semmillon, and for champagne, Pinot Meunier. But this does not prevent other grapes such as Malbec and Sauvignon Blanc from being used”, says Ana Paula.

Sugar content: the sugar content does not exceed 3.1g/l.

How to serve: according to Carolina, the correct way to serve sparkling wine or Champagne (only when produced in the Champagne region of France) is at a temperature of 6°C to 8°C. “The proper cup is what we call a flute or flute, so that its perlage can be preserved longer. Its storage must be done in an environment away from light and heat, thus preserving the quality of the drink,” she says.

Pairing: barbecue, feijoada, canapés, salads, neutral risottos (cheese, chicken), seafood. Carolina highlights that sparkling wines are true wildcards for pairing, able to go well with most dishes. “The gastronomic side of sparkling wines is mainly due to their acidity, as it gives structure to the wine, increases salivation and highlights the flavor of food. They accompany from seafood, sausages, risottos, as well as meats of all kinds. Ideal for warmer climates like ours. Ideal for socializing moments, such as weddings, birthdays, etc.”.

Wine suggestions: Cave Geisse Blanc de Blanc Bru; Giuseppe Garibaldi Brut.

2. Brut Rosé

“Usually produced only with red grapes, rosé sparkling wines present freshness, low sugar content, intense aromas of cherries, roses and violets”, says Ana Paula.

Sugar content: the sugar content does not exceed 4.0g/L.

How to serve: Carolina highlights that Brut Rosé has the same characteristics as Brut. Its temperature, storage way and cup are the same.

Food Pairing: Shrimp, shrimp, salmon bobó. According to Carolina, they harmonize with several dishes, such as feijoada, for example.

Wine suggestions: Rio Sol Rosé.

3. Muscat

“Wines made from muscat grapes generally have a higher sugar content, with fruity aromas such as peach, pineapple, green apple and lychee. They also have citrus and a floral touch (which varies according to terroir)”, says Ana Paula.

Sugar content: 60.1% content. Sweet.

How to serve: “the correct way to serve sparkling wine is with a temperature of 6°C to 8°C. The proper cup is what we call a flute or flute, so that it can preserve its perlage longer. Its storage must be done in an environment away from light and heat, thus preserving the quality of the drink”, emphasizes Carolina.

Pairing: Milk pudding, panna cotta, cream ice cream, goose liver pâté. Carolina adds that it is ideal to accompany desserts, such as cream ice cream with red fruit syrup, papaya cream with cassis. And for fraternization moments, such as weddings, birthdays, etc.

Wine suggestions: Cave Amadeu Moscatel.

WHITE

4. Chardonnay

One of the most popular grapes in the world, it is produced in several regions. Its versatile character and the ease of cultivation explain why it is so widespread.

Sugar content: the sugar content is around 3.5 g/l and is considered dry.

How to serve: Carolina recommends serving at a temperature between 10°C and 12°. “The ideal glass for white wine is the one with a smaller body than the one used for red, as it must be consumed chilled, and therefore, in a smaller container, it allows less exchange of heat with the environment. Its storage should be in a place away from light and heat”, he says.

Food Pairing: Cheese, pasta with white sauce, neutral risottos (cheese, chicken), pork loin. Carolina explains that it pairs very well with seafood in general, such as shrimp risotto, grilled fish fillet, oysters au gratin, etc. “Whites in general are excellent for Brazil’s climate, as their temperature is lower. It can be taken on a daily basis as well as on special occasions such as weddings and parties held during the day,” she says.

Wine suggestions: Dona Lucia Gran Reserva Chardonnay.

5. Sauvignon Blanc

Sommelier Ana Paula explains that wines made from the Sauvignon Blanc grape are well known for their acidity, which conveys an excellent freshness and their mineral, vegetable and fruity aromas that vary slightly according to the region.

Sugar content: can be found in dry versions (4.0g/L); medium dry, medium sweet or demi-sec (15.1g/L) and sweet or mild (25.1g/L).

How to serve: according to Ana Paula, Sauvignon Blanc is a wine suitable for hot weather because it is fresh and the serving temperature is lower.

Food Pairing: Grilled fish, roasted chicken with passion fruit sauce, pork tenderloin, shrimp with ginger, leek quiche, Thai food, goat cheese and Japanese food. Arruda highlights that it goes well with oysters, seafood, spicy dishes from oriental cuisine, sashimi and sushi.

Wine suggestions: Viña Mar Reserva Sauvignon Blanc (dry); Angaro Sauvignon Blanc (mild).

6. Moscato

“The muscat, muscat or muscat grape is very interesting, has some variations and is very aromatic. It produces rare dry wines, dessert wines and its main destination in Brazil is for the production of sweet sparkling wines. Depending on the region, its name changes, such as: Moscatel Branca, Moscatel da Alexandria or Setubal, Zibibbo or Moscatel Gorda Branca, Moscatel Rosa, Muscat Rosé or Muscat Rouge, Moscatel Negra, Black Muscat, or Moscatel de Hamburg, oscatel Laranja , Moscatel Flor de Laranja, or Moscatel de Jesus and Moscatel Ottonel”, explains Ana Paula.

Sugar content: can be dry, sweet or smooth, sweet sparkling and sparkling.

How to serve: “The serving temperature for dry or semi-dry white wines varies between 6º and 12º. The glass is bordeaux. For sparkling wines, temperature from 4º to 10º, flute or tulip glass. Wines and sparkling wines must be stored in an acclimatized cellar or in a place with constant temperature”, says Ana Paula.

Food Pairing: Salads, light fish without sauces, fruits, raw salmon, spicy dishes, desserts with fresh and dried fruits.

Wine suggestions: Frisante Moscato D’Asti – Italy; Casa Valduga Reserva Moscato sparkling wine; Casa Perini Jota Pe Moscato Seco.

7. Riesling

The most famous wines produced with the Riesling grape, according to Ana Paula, originate from France (Alsace), Germany (Rheingau) and Austria. “They are usually complex and aromatic, with the main characteristic being the mineral aroma (kerosene). But, we also find simple wines with floral aromas like those produced with italic riesling and generally dry.”

Sugar content: can be dry or sweet. “Sugar content between 4.0 and 25.1 depending on the style, because in Germany and Austria Trokennbeerenauslese is produced, the wine that has the highest sugar content in the Prädikatstswein category”, explains Ana Paula.

How to serve: Carolina recommends serving at a temperature of 8°C to 10°C, with a glass a little smaller than the one used for reds, due to the temperature.

Food Pairing: “ideal for white meats in general. Pairs well with sushi, sashimi, moqueca capixaba, among others. A wine to be enjoyed on festive occasions or for a simple Sunday lunch”, says Carolina. Arruda adds that Riesling goes very well with seafood, fresh or smoked fish, white meats, hard cheeses.

Wine suggestions: German wine Anselmann Riesling Trocken; Volratz 1953 – Germany; Hugel & Fills Riesling.

RED

8. Pinot Noir

Arruda explains that Pinot Noir is a very elegant red grape originally from cold Burgundy, in northern France, where subtle, complex, long-lived and high-priced wines are produced. “These are wines of light color, delicate, said to be feminine, always dry”.

Sugar content: dry.

How to serve: Carolina recommends serving from 14°C to 18°C, and the ideal glass is a balloon-shaped one.

Food Pairing: “ideal to eat with coq au vin, pasta, not very strong meats. It is one of the few reds that pair well with seafood, as it is generally a light wine. It is a good grape for those who are starting in the world of wines, and also a good option for a red for warmer days”, says the sommelier.

Wine suggestions: Chilean Wine Casa Viva Pinot Noir; Argentine Red Wine Trapiche Pinot Noir; Côtes de Beaune; Nuit-Saint-Georges; Gevrey-Chambertin; Echezeaux; La Tache; Romanée-Conti.

9. Merlot

Arruda explains that this velvety red grape is native to Bordeaux, France, and is paired with its cousin Cabernet in the famous reds produced there. “However, Merlot wines, alone or blended with other grapes, are always smooth, pleasant, flavorful and inviting.”

Sugar content: the sugar content is a maximum of 4.0g/L. Dry.

How to serve: “serve at a temperature of 14°C to 18°C,…