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Red or White, Dry or Sweet?
Selecting the Right Wine for You
By Felicia Hodges
Rose
-- A light, red wine that ranges from brut to demi sec. Good with grilled fish, grilled veggies and spicy, ethnic foods. Sauvignon
-- A full-flavored French wine that can either be white ("blanc") or red ("cabernet"). The blancs tend to be dry and go well with spicy foods while the cabernets go better with lamb, duck, game meats and aged cheeses. Semillon
-- A white wine that tends to have a low acidity level. Goes well with shellfish, swordfish and grilled chicken. Similar in texture and taste to French Bordeaux Blanc. Sparkling Wine
-- Although similar to French champagne, Italian Asti Spumanti and Prosecco or Spanish Cava, these are any carbonated wines not grown from Champagne, France grapes. They range from brut to demi-sec, depending on the grapes that were used to make them. Sparkling wines go well with smoked salmon and oysters. Viogner
-- A highly fragrant, dry, white French wine known for its full-bodied flavor. Quite popular, Viogner wines prices have risen to $25 a bottle in recent years due to its "trendy" status. Goes well with rosemary-flavored dishes. Zinfandel
-- A light to robust wine known for its versatility. Made in red or white varieties (white Zinfandels, which are lighter, fruitier and often off-dry are made by separating the grape's white juice from its red skin), Zinfandels are high in alcohol content. Similar to Italian Primitivo, these wines go well with soups, pasta, pizza, barbecued meats, leg of lamb, cheeses and chocolate desserts.
