Aside from Valentine’s Day (and Galentine’s Day!) there isn’t a whole lot to look forward to in February. Or at least that’s what we used to think. Recently, we’ve learned about a lesser-known and totally underrated holiday that occurs in the second month of the year…and we are here for it. National Drink Wine Day falls on February 18th (tomorrow), and no, we aren’t making this up. The official website states that the purpose of National Drink Wine Day is “to spread the love and health benefits of wine.” Noted.
We didn’t necessarily need another reason to imbibe one of our favorite beverages, but hey, we definitely aren’t complaining. The site goes on to talk about wine’s “important role in history, religion, and relationships, as well as positive benefits such as making new friends, reduced risk of heart disease, and enhancement of food and life.” And while we’re far from sommelier-status, we can 100% agree that when it comes to wine, there are so many more benefits than just the buzz. To prep for the big day, we’ve decided to break down some of the most popular types of wine, their differences, what foods they pair best with and a few other details—so when tomorrow rolls around, you’ll be ready.
Cabernet Sauvignon
Color: Deep purple
Flavors: Blackberries, plums, black currants, and cassis.
Alcohol By Volume: 12-17%
How To Serve: At ’cellar temperature’ (62°F), in a large red wine glass to allow the wine to breathe.
Pairs With: Roasted, smoked and barbecued meats like beef, lamb, and pork.
Merlot
Color: Deep violet
Flavors: Fruit flavors like plums blackberries.
Alcohol By Volume: 12-17%
How To Serve: At ’cellar temperature’ (62°F), in a large red wine glass to allow the wine to breathe.
Pairs With: Roasted vegetables, Italian foods, pizza, cured meats.
Pinot Noir
Color: Pale ruby
Flavors: Red fruits like cherries and raspberries.
Alcohol By Volume: 10-15%
How To Serve: Cool (54°F), in a large, bowl-shaped glass.
Pairs With: Salmon, chicken, Japanese food.
Rosé
Color: Pale to bright pink
Flavors: Strawberry, flowers, melon, citrus.
Alcohol By Volume: 9-14%
How To Serve: Cold (48°F), in a standard wine glass.
Pairs With: Shellfish, Mediterranean foods, spicy foods.
Chardonnay
Color: Pale gold
Flavors: Apple, lime, tropical fruits.
Alcohol By Volume: 9-14%
How To Serve: Cold, in a white wine glass.
Pairs With: Cream-based pastas, soups, French foods, and poultry.
Pinot Grigio
Color: Platinum yellow
Flavors: Dry with apple, pear, and hints of lemon.
Alcohol By Volume: 9-14%
How To Serve: Ice cold, in a white wine glass.
Pairs With: Salads, sautéed vegetables, fish, chicken.
Sauvignon Blanc
Color: Green yellow
Flavors: Crisp with grapefruit or grassy flavors.
Alcohol By Volume: 9-14%
How To Serve: Ice cold, in a white wine glass.
Pairs With: Tuna, trout, green vegetables and lentils.
Champagne
Color: Almost clear
Flavors: Apple, pair and citrus flavors.
Alcohol By Volume: 9-14%
How To Serve: Vintage—serve cold, non-vintage—serve ice cold, both in a sparkling wine flute.
Pairs With: Salty foods like fries, sushi, and shellfish.