Issue 2 | 2017 33 seafood and cheese. Gavi - Actually the grape for this wine is called Cortese, but the wine produced is known as Gavi. The name is given to this wine as part of the DOCG of Gavi region. The aromas of Gavi can be quite pleasant with almonds, citrus fruits and freshly mown grass. The flavor is light and crisp with citrus notes and high acidity. There are few names to refer to these wines; Cortese di Gavi, Gavi di Gavi, and others to just name a few. This wine is nicely paired with herby pasta dishes, white fish or Summer vegetables. Red Wine Gamay Beaujolais – This wine is not to be confused with Beaujolais Nouveau that comes out one time a year in November. Gamay Beaujolais has many diverse explanations of origin but let’s just concentrate on the taste of this wine instead. The wine has a very light flavor of raspberry, cherry and strawberry with a hint of fresh fruit and light flowers on the nose. This a wine that is so light that you can virtually see through it in the glass. This is an ideal red wine for those who don’t like red wines because there are no tannins (dryness) to the taste buds and you can even place a slight chill on it. This wine is an enormous hit in hot weather. Foods best to eat with this wine would be grilled beef or chicken, salads, grilled fish or light cheeses. Garnacha or Grenache – If you look at the history of this grape, it is assumed that Garnacha is the grape’s original name although it now mostly referred to as Grenache. The wine produced from this grape is a spicy red wine with flavors of raspberry, strawberry and ripe red fruits with a little hint of white pepper. This particular wine is low in acid and tannins so would fare well in the Summer months to sip. Grenache wine is great paired with such fare as barbecued chicken, roasted vegetables, risotto/rice
20383DT
To see the actual publication please follow the link above