Wine 101 with Alex Guarachi

Pop quiz: what helps you taste wine, aroma or tannins? Do you even know what a tannin is? Have no fear, we’re here to help! And good news: we’ve recruited an expert, Alex Guarachi, owner and winemaker of Guarachi Family Wine and president and CEO of TGIC Importers, which was awarded Wine Enthusiast’s Importer of the Year in 2010.

A Chilean native, when Guarachi came to the United States in the 1970s he noticed an absence of Chilean wine, even though Chile has been producing world class wine since the 16th century. Vowing to bring the wines of his country to his new homeland, he spent the next 25 years as the founder and president of TGIC Importers, the leading American importer of South American wine.

After more than two decades of tasting and selling wine for wineries around the world, Guarachi began selling his own wine, bottling Cabernet Sauvignon, Pinot Noir, and Chardonnay from vineyards in Sonoma and Napa counties. Here, Guarachi shares his tips and tricks for finding, storing, and pairing the best summer wines. 

Know the Lingo

So what do you need to know when you walk into a wine store? First, there are five key terms: aroma, viscosity, tannins, acidity, and fruit flavors of the wine.

The aroma, or the nose, is the smell of the wine in the glass and it’s how you first taste wine (it can be fruity, citrusy, floral, even earthy!). The viscosity refers to the wine’s consistency: the thicker the wine, the higher the level of sugars and alcohol. Tannins are naturally occurring compounds in wine that add bitterness. Acidity refers to how light a wine feels (the higher acidity, the lighter the wine). Finally, there’s the fruit. Depending on what fruits you enjoy, a knowledgeable wine store associate will be able to help you pick out a vintage. 

Armed with this new vocabulary it will be much easier to identify what tastes you enjoy as well as explore some new blends. Here Guarachi suggests some beginner labels to look out for: 

For an iconic brand, Santa Margarita Pinot Grigio is an excellent introduction to a clean white wine. For a intro to red, focus on Bodega Norton Reserve Malbec, an Argentinian wine that’s smooth and flavorful but won’t overwhelm a beginner’s palette. For the bottle that put Chilean vineyards on the map, purchase Montes Alpha Cabernet Sauvignon.

Next, how to buy and store wine… [pagebreak]

How to Buy and Store Wine 

Once you’ve figured out what you like and have picked out a bottle, how do you store it? According to Guarachi, red wines should be kept at between 58 to 60 degrees, 50 to 54 for whites. Keep them in a cool, dark place (even your closet will do) and make sure to decant red wine (let it breathe) before drinking. This will separate the naturally occurring sediment in the bottle from the rest of the wine and will also brighten and bring out the flavors and aromas.

The Best of the Summer 

When you wander into your neighborhood wine store, Guarachi has some tips on what to look out for. “I love crisp, clean Sauvignon Blancs from Chile and New Zealand,” Guarachi said. “Leyda Valley in Chile and Malborough in New Zealand are sunny and cool coastal growing regions that deliver exceptional Sauvignon Blancs. Montes and Santa Ema both have a nice Leyda Valley Sauvignon Blanc. New Zealand¹s Mud House and Cloudy Bay are also safe bets. A good light barrel aged Chardonnay is a superb option as well! Montes delivers on that also with their Alpha and Classic series Chardonnays.”

Next, how to pair wine… [pagebreak]

How to Pair Wine

Pairing wine with the right food brings out both the flavor of the food and the flavor of the wine. So now that you’ve found the perfect bottle at the perfect price, here’s how you can pair it. 

Cold Soups

If you’re whipping up a summer soup like this classic gazpacho, try a Pinot Noir of a Sauvignon Blanc. “Because of the tomato base in this gazpacho, I¹d go with a Pinot Noir, which traditionally has a little bit of spice to complement the spice in the gazpacho,” Guarachi said. “The acidity in a Sauvignon Blanc might pair nicely with the spice and tang in the soup as well. Try Santa Ema Sauvignon Blanc from Chile for great value and easy pairing.”

Red Meat

Pair decadent meats with decadent wines, Guarachi said. With a juicy burger loaded down with toppings, like this X-Tudo Burger, try a full-bodied Napa Valley Cabernet. With a grilled steak, like this Argentine version topped with chimichurri, go with Malbecs. “Malbecs are superb with grilled meats. I’d start there,” Guarachi said. “But also consider a balanced Cabernet that’s not too heavy on the tannins as to avoid overwhelming the chimichurri sauce. Montes Alpha Cabernet is just that kind of Cab and is a great value.”

Seafood 

If you’re throwing some seafood on the grill, Guarachi recommends Rosés and Pinot Noirs but with a caveat. “Rosés and Pinot Noirs are generally accepted as good salmon pairings, but it really does depend on how the salmon is prepared,” said Guarachi. “Because of the richness of the meat, a salmon can stand up to a Pinot or even a Zin, if you’re in the mood for a red.

If you’re cooking up a spicy seafood dish, like this chile lime salmon, try a lightly or unoaked Chardonnay. “The creaminess of the fish is great with Chardonnay, but the more forward acidity from the lack of oak will show nicely with the spice in the chile,” Guarachi said.