| Just as you can imagine the different flavors of | | | | get a wine as rich and majestic as cabernet |
| steak, chicken, and pork chops without actually | | | | sauvignon. |
| eating them, you can learn to imagine the flavors | | | | Origin: The Bordeaux region of France; California |
| of zinfandel, pinot noir, merlot, and other wine | | | | and Washington State. |
| varietals. Being conscious of the differences | | | | Aroma, flavor, and texture: Cocoa, red plums, |
| makes buying wine and pairing it with food much | | | | cassis, espresso, cedar, tobacco; medium to full |
| simpler. | | | | bodied. The top merlots have a lot of structure. |
| PINOT NOIR | | | | Cost: From $10 for inexpensive Chilean merlot, |
| Personality: Sensual and understated. Pinot noir is | | | | $20 to $40 for a very good merlot from |
| one of the most food friendly red wines, thanks | | | | California, to more than $2000 for a bottle for |
| to lots of inherent acidity. | | | | the top Bordeaux made merlot. |
| Origin: The Burgundy Region of France, though | | | | Try it with: Meat dishes such as roasted chicken, |
| great examples also come from California and | | | | braised short ribs, or steak. |
| Oregon. | | | | CABERNET SAUVIGNON |
| Aroma, flavor, and texture: Rich Loamy earth, | | | | Personality: The preeminent classic red variety, |
| mushrooms, warm baked cherries; usually | | | | thanks to its complexity, majestic structure, |
| medium-bodied flavor with a smooth, supple | | | | richness, and capacity to age for decades - the |
| texture that's often described as silky. | | | | Sean Connery of red wines. |
| Cost: From $20 for a decent American version to | | | | Origin: Bordeaux, France, but terrific examples are |
| more than $100 for a top-quality French Pinot. | | | | now produced in virtually every great red wine |
| Try it with: Grilled salmon, most anything with | | | | region of the world. |
| mushrooms (Risotto with mushrooms!), roasted | | | | Aroma, flavor, and texture: Similar to merlot, only |
| chicken, and duck breast. | | | | bigger, deeper, more intense, and powerful. Watch |
| SYRAH/SHIRAZ | | | | out, though, for poorly made, cheap cabernet |
| Personality: Rich, dramatic, even a bit wild | | | | sauvignon, which can be dank and weedy. |
| Origin: Northern Rhone Valley of France; also | | | | Cost: Moderate ($15) to expensive ($75); plan to |
| made in Australia (where it's called shiraz) and the | | | | spend at least $25 for a very good bottle. |
| US. | | | | Try it with: Grilled steak (cabernet and grilled |
| Aroma flavor, and texture: Wild berries, chocolate, | | | | steak are considered a classic American pairing) |
| black licorice, black pepper with hints of | | | | and roast beef. |
| meatiness; medium to full bodied flavor, with a | | | | ZINFANDEL |
| soft, thick mouthfeel. Australian shirazes, in | | | | Personality: Thick and jammy, like blackberries |
| particular, are big, plush examples of the wine | | | | simmering. |
| world. | | | | Origin: Croatia, though virtually all of the top |
| Cost: Modest (good shirazes can be had for $15) | | | | zinfandels are now grown in northern California. |
| to $40 plus for the top French examples. | | | | Aroma, flavor, and texture: Like a big |
| Try it with: Lamb or slow-cooked hearty meaty | | | | boysenberry pie with vanilla ice cream - full |
| stews and casseroles. | | | | bodied, mouth filling, and flannel soft. |
| MERLOT | | | | Cost: $12 to $30. |
| Personality: Depends on price - inexpensive | | | | Try it with: Meat loaf, barbecued ribs, burgers, |
| merlots are simple, basic red wines of little | | | | bean and vegetable casseroles, or pot roast. Open |
| character. But if you spend $25 or more, you'll | | | | a bottle with Chipotle Barbecue Burgers with Slaw. |