26 December 2010

Wine Typology

The other day, I had an opportunity to taste a few wines at a time. And later on, I learned my wine preferences, since I had enough to sample. It was like a Runaway Bride moment, when Julia Robert's character realized what kind of eggs she wanted, since all along, she had just been following the likes and dislikes of her ex-boyfriends, that her own preferences just disappeared.

In my case, I cannot say that I have enough data points with respect to wine. I drink wine every now and then, but I don't do it often enough to be able to compare what I want with them.

Until now, I had this idea that I would prefer red over white, because for me, white wines just tasted sour. I hated the idea that the taste would linger in my throat, and I felt like drinking vinegar. And it seemed that whites tend to be like that than red, because even if the reds tend to be sour too, at least, they have some sort of flavor to them.

Later on I realized the spectrum between dry and sweet. And it seems that at the end of the day, I learned that I prefer dry reds and sweet whites. That's my overall conclusion.

There was a time in which some friends of mine had a wine party. Well, it wasn't really a wine party, it was just a small intimate encounter with two bottles of red wine: a full-bodied Cabernet Sauvignon and a lighter Pinot Noir. I remember preferring the Cabernet Sauvignon over the the Pinot Noir, thinking that Pinot kinda tasted like vinegar, sour, except that it was red. The Cabernet on the other hand was definitely flavored, even though it remained in the throat.

And then the other day, there were at least two white wines out, and one was sweet and the other was dry. I definitely preferred the sweet one. So, I suppose my main preference factor is how far away a wine would be from vinegar. The far away it is from a sour liquid, the better for me. In the case of reds, it would be far away by being a dry full-bodied type. In the case of whites, it would be far away by being a sweet type.

Hmmm, interesting....

(Cobblestone Roads, from my Cusco Series)


  1. Hmm. I am puzzled. In my observation, Pinot Noirs are drier than Cabernet Sauvignons. Now if you prefer dry reds, thats a contradiction right there. It might be that the kinds of Pinot Noirs I had were all drier!?

    Well I'll give you a cheat sheet. Next time you go to a liquor store, get wines that are less than $15. Since you like lighter reds and as a general rule, anything above that won't suit your palate. Like I said this is a non scientific way but will probably work. The risk in this simplification is that often immature (or diluted) wines are priced in that zone. But try it! (applies to reds only)

  2. Priyank,

    Hmm, Pinot Noirs are drier than Cabernet Sauvignons in your book? In my book, both of them can be dry, but Cabernets are always dry, and they have added flavor, something that I haven't found in Pinots. When it comes to red, I prefer full-bodied and dry, and I almost always get that in Cabernets more than in Pinots.

    And yes, I don't buy wines that are more than 15.00. I've had wines that are less than that and they were good in my book. I think you misunderstood, I prefer sweet whites but dry reds: if you would put red and white into a spectrum, correlating with dry and sweet, I prefer the poles.