Last time, we explored some of the well-known wine regions in Europe. Today, let’s focus on some others from around the globe.

Argentina

Argentina is said to be the fifth-largest wine region and continues to grow each year. One of the best-known wine regions is Mendoza and is known for its Malbec. San Juan is considerably hotter and drier than Mendoza and is known for its Syrah and Douce noir. La Rioja was one of the earliest wine regions in the country, cultivated by Spanish missionaries.

Australia

Vineyard Kangaroo

Wine is produced in every state in Australia, though the more well-known regions can be found in the southern, cooler parts of the country. The country produces a wide range of varieties (due to the vast climatic and topographic differences) but is best known for Shiraz, Cabernet Sauvignon and Chardonnay.

Portugal

Portugal has 14 distinct wine regions which grow a wide array of grape varieties. The largest region is Alentejo, which is known for both its cork production and its dry red wines. The Douro Valley is a wine region that is protected by UNESCO, and is famous for its fortified Port wines, as well as non-fortified varieties known as “Duoro Reds”.

South Africa

South Africa is known for its excellent Chenin Blanc. (One of my favorites.) The Hemel-en-Aarde Valley also produces Pinot Noirs and Chardonnays in its much cooler climate.  As a side note, South Africa is also the largest producer of brandy in the world.

Chile

Chile is the seventh-largest producer of wines. The Atacama region in the north is famous for its brandy-like Pisco, while the Aconcagua and Casablanca valleys are known for producing red Carménère and Shiraz, as well as Sauvignon blanc and Chardonnay. The Maipo Valley is known for its excellent Cabernet Sauvignon.

New Zealand

Wine-making in New Zealand dates back to the early 19th century. The largest region, Marlborough, is famous for its Sauvignon Blanc, which make up almost three-quarters of the country’s entire wine production. (Trust me. I am addicted to this wine!) Another major region is Canterbury, known for its Pinot Noir.

Next time, I will be taking on the United States. (And there is so much more to the US wine-making than Napa and Sonoma!)

Walking through a wine aisle in a store is overwhelming. And often people default by choosing a name they know vs what they will really like.

Studies estimate that about half of the US wine market is dominated by three conglomerates, each with an extensive portfolio of brands you have heard of:

• E&J Gallo (the maker of Barefoot, among others)
• Constellation Brands (which includes brands like Woodbridge, Robert Mondavi, and Arbor Mist),
• the Wine Group (which includes brands like Franzia).

No surprise; they are also the wines with the biggest ad budgets so we hear about them often.

Some of these wines are good. But picking by a label you recognize tells you nothing about the taste. It can leave you disappointed. And it often means missing out on great wines.

Look for a small region

Instead of a name brand, look for the region where the wine was produced. Typically the smaller the region, the better the wine.  For example, if it says the region is California, you’ll find the wine is probably made from several different wine regions, meaning the wine needed blending of different varieties to taste better.

Mid-priced is best

Just because a wine is pricey doesn’t mean it tastes good. I’ve had $200+ bottles of wine that taste weak, and way too full of smoke. I’ve also had $3 bottles that are a dream!

Your best bet is to stay in the $20-$30 range. Middle-price range wines usually taste similar to expensive wines.

Choose wines with the foods you have in mind

If you are drinking wine with food, consider what works with the flavors in the food. Typically, a light dish with delicate flavors works with a white or light red. Choose a full-bodied red wine for heavier, meatier dishes. (You can find out more about pairing wine with foods here.)

Next time, I’ll be sharing the basics of wine regions and what they typically produce that people love.

We all know the basic flavors we can taste:  sweet, salty, sour, bitter, and umami. Yet, the long lasting impression that wine leaves in your mouth is far more complex.

When you drink or taste wine, your taste buds and your sense of smell are involved, adding to how you interpret wine overall. So the flavors, aromas, and sensations all add to the experience.

Let’s review some basics you should look for when taking that first sip.

Sweetness

Sweetness is something that wines are well known for. With most types of wine, grapes are responsible for the sweet taste. Grapes contain a lot of sugar, which breaks the yeast down into alcohol. The grapes and yeast used to produce the wine will leave behind various sweetness levels, which your tongue will be able to detect quickly.

Alcohol

Alcohol is also present in wine, although your tongue doesn’t really know how to decipher the taste of alcohol. Even though the tongue doesn’t really taste the alcohol, the alcohol is present in the mouth. The alcohol found in wine will dilate blood vessels and intensify all of the other flavors found in the wine. After you have sampled a few types of wine, the alcohol level can easily affect your taste buds, making it hard to distinguish other drinks that you may have. (That’s why it’s common to have the best wine at an event offered first because lesser-quality wines can be served later without much notice!)

Acidity

Another flavor is acidity, which affects the sugars. With the proper balance of acidity, the overall flavor of wine can be very overwhelming. Although acidity is great with wine, too much of it will leave a very sharp taste. With the right levels, acidity will bring the grape and fruits’ flavors alive in your mouth – providing you with the perfect taste.

Tannins

Yet another thing that affects the flavor of a wine is tannins. Tannins are the proteins found in the skins of grapes and other fruits. If a wine has the right amount of tannins, it will give your tongue a great feel and bring in the other flavors’ sensations. Once a wine starts to age, the tannins will begin to breakdown in the bottle, giving you a softer feel to the taste.

Although other flavors are involved with the taste of wine, they aren’t as present as the ones identified above. To start a wine tasting journey, you’ll need to get more familiar with these to start.  This way – you will know more about what you are tasting, and you’ll truly be able to appreciate wine.

I’ve decided to create Wine Wednesdays! Every other Wednesday, I’ll be sharing wine tips and ideas.

You may not know, but I co-created one of the largest charitable wine auction in New York as part of my nonprofit work. Doing that opened a new world to me: the world of wine – and cooking. A Master Sommelier (someone who is a wine expert) trained me for this event – and something while working with him clicked.  I became passionate about wines – and more importantly, something happened to my cooking. Let me be blunt: my cooking became not only edible (I was making brick brownies before this) but also delicious!

I hope to inspire someone who was like me, with the little knowledge I have learned.  This Wednesday is all about the sometimes elusive wine pairings.

Certainly, you’ve heard the protocol that you serve red wine with red meat and white wine with white meat.  But is it always required? And what about those other proteins like duck or turkey, which we have a lot of both?

Some people prefer to serve their wine of choice without worrying about what wine goes with a particular meal.  For example, my mom hates red wines and will always go with a white no matter what is served. That’s really just fine. She knows what she likes, and it makes her happy.

Yet if you are looking for an experience that works together, you need to know that sometimes the wine or food might taste a bit off when paired incorrectly. A red fruity wine full of tannins, for example, often can give fish a metallic taste.

In cases where you doubt what goes well with a particular food, such as turkey, you may find that a fruity white or red wine is a good choice. (I personally love a Beaujolais Nouveau with turkey. Ironically it traditionally comes out just before Thanksgiving, so it makes a special treat!)

When it comes to sparkling wines, try pairing them with spicy foods. There’s something about the bubbles that enhance the pop of the spice. (See what I did there?)

But all this comes with a bit of experimentation – and that’s the fun part.  Feel free to experiment and see what works with your cooking and your palate. You may even discover a wine you end up loving.