If you think of how each person has such different likes and dislikes in food, it’s not surprising that we enjoy different wines. Some like the zip of a crisp white wine, while others prefer the smooth softness of low-tannin red wine.
The key to finding new wines you like is a better understanding of what you enjoy about a specific wine and being able to discern exactly what you dislike. Being able to articulate your preferences will enable you to become a smarter buyer in the retail shop and offer you more confident choices while dining out.
ACIDITY
If you enjoy the sharp, puckery sensation of biting into a Granny Smith apple, most likely you enjoy light-bodied wines with vibrant acidity. The most piercing style is New Zealand sauvignon blanc. For less zest, consider sauvignon blanc from California or France’s Loire Valley.
THE VALUE
- 2010 Cupcake Sauvignon Blanc, California (about $12 retail)
THE SPLURGE
- 2010 Kim Crawford Marlborough Sauvignon Blanc, New Zealand (about $19 retail)
SMOOTH AND SOFT
There is a reason merlots and chardonnays are the bestselling crowd-pleasing wines on the market. A wine being smooth, neither tart nor tannic, is one of the most sought-after qualities for many wine drinkers, from novice oenophiles to seasoned connoisseurs. This style of wine is usually medium-bodied, with less tannic bite for reds and less oak for whites.
THE VALUE
- 2010 Lindemans Cawarra Merlot, Australia (about $10 retail)
THE SPLURGE
- 2009 Gloria Ferrer Merlot, California (about $22 retail)
SWEETNESS
If you enjoy sweet wines you’ll want to be able to distinguish between the styles. (Asking a sommelier for the best sweet wine by the glass could end in a $40 Sauternes versus a $4 white zinfandel.) A wine becomes sweet from added sugar or a natural viticulture process. A wine obtaining its sweetness in the winery involves fermenting a wine to dryness and adding a sweet reserve juice, grape must or grape concentrate back into the wine. When Mother Nature has her hand in the process it results in a luscious sweet wine with a higher price tag.
THE VALUE
- 2009 Hogue Cellars Late Harvest Riesling, California (about $15 retail)
THE SPLURGE
- NV Jackson Triggs Riesling Ice Wine, Canada (about $55 retail, 375 ml)
OAK
It’s not always easy to know whether oak has been used in a wine style, but scents of vanilla, toast or grilled nuts are often reliable clues. If you enjoy a full-bodied wine, most likely you will like a wine that has been in contact with oak during winemaking or aging. The most familiar is Chardonnay, with the soft, rich, buttery and creamy style so many consider a favorite.
THE VALUE
- 2009 Kendall Jackson Vintner’s Reserve Chardonnay, California (about $15 retail)
THE SPLURGE
- 2009 Silver Oak Napa Valley Chardonnay, California (about $24 retail)
FLORAL
Aromatic qualities of floral are more common in white wines than red. Certain grapes offering layers of this pronounced sensory explosion for your nose are Gewurztraminer, viognier, Riesling and torrontes.
THE VALUE
- 2010 Bonterra Vineyards Viognier, California (about $19 retail)
THE SPLURGE
- 2010 Calera Mt. Harlan Viognier, California (about $37 retail)