By Mac McCarthy
Editor, SavvyTaste
Reason: These wines take getting used to -- They are dense, intense, tannic, and acidic -- or they are expensive and risky. Stay away until you've got some experience under your belt....
Zinfandel Yeah!
Zinfandel – Me, I love big, jammy red Zinfandels — heck, I volunteer at the big ZAP Zinfandel festival every January in San Francisco, where 300 winemakers serve up over 800 Zinfandels! But others find it overwhelming. Exceptions: Any relatively inexpensive red Zinfandel with an aggressive, hard-hitting name intended to give you the impression that this is one bad Zin, baby! — is likely to be light and easy to drink — the name is a marketing gimmick. For example, Seven Deadly Zins, Earthquake Zin, and Cardinal Zin (best label ever, though) are fun and easy to drink, fruity, and affordable (thank goodness!). (This is similar to the marketing-wine rule that any wine with a fun, jokey, smartalecky name and picture is probably junk wine that, however, *tastes great*! Not sophisticated — just fun.
Jean Edwards Napa Cab: If you like Cabs, this is an example of one you'll really like.
Cabernet Sauvignon– is usually made as a Big Red — heavy, tannic, sometimes expensive, and highly variable in flavor and style. You won’t know what you’re buying, so drink someone else’s until you find brands that work for you.
Merlot – Can be absolutely delicious when made right, but bland and mediocre if not; unfortunately, the best-tasting Merlot is the most expensive Merlot.
French Bordeaux and Burgundy – Because the good ones are expensive, the really good ones are very expensive, and the affordable ones vary all over the map in flavor and quality. Don’t jump into this world yet; drink OPB — Other People’s Bordeaux.
Argentinean Malbecs – Can be as big and intense and amazing as a great California Cab — but, unfortunately, just as costly. If you’re willing to spend the bucks, go ahead, you will rarely be disappointed. (Which is wonderful, because a couple of decades ago, Argentinian Malbec was dreck!)
Champagne – In general, the best are expensive; and surprisingly many people don’t really care for the taste of champagne, even good champagne — it has an acidic edge that you might not like. If you have to buy Champagne, go for the Champagne-type bubblies made elsewhere in France: Clairett de Die Cave Carod, for example, can cost as little as $13(!). Cremant d’Alsace is another winner. And there’s a Champagne-style bubbly made by a winery called Gruet in, of all places, New Mexico, that costs as little as $8.50 — yet tastes great. (If you like Champagne, that is — see above.) Can you believe that? I’ve tasted it, and it’s true.
China – The best-known red wine from China is from a winery called Great Wall. Really. Its Cabernet Sauvignon is awful, truly awfuo. One day, maybe soon, China will produce good wines for export; we’ll be glad.
California Syrah – I love West-Coast Syrahs — because they are made in a dense, big-red, intense, fruit-forward style that I love. As a beginning wine drinker, though, you may find it as overwhelming as big red Zins. However, Syrah can also be made in lighter styles, and is the backbone of the blend of wines that makes up Rhone-style reds, where the mix is much easier on the palate.
Port – Port wines and the related styles of Sherry can be a traumatic experience for beginning wine drinkers. They put brandy in it! And you can taste it! Arrgh!
An exception might be Madeira – maybe. It’s just as dense, intensely sweet, even raisiny, yet not as harsh. Have a sip.
What advice do you give to beginning wine lovers?
Posts
