Flavor Component: Berries

September 8, 9:22 PMWine ExaminerKasey Carpenter

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Yes, they're in your glass of red wine...

When trying to classify a red wine, berries are often the first fruit one uses for comparison, and with good reason. Basically, there are three groups of berries one could reference: red, blue, and black.
 

Red berries tend to be the milder of the bunch, think strawberries, raspberries, cranberries - with brighter flavors, a touch more acidity and not the same level of ripeness and sugar one would expect from darker cousins. These flavor profiles tend to work better with a wider array of foods as they are not to overpowering.

Blue berries, such as the namesake blueberry mulberries, boysenberry - tend to give you more middle-weight components that carry a bit more unctuousness, tend to linger on the palate longer, and are usually associated with higher alcohol reds. Wines in this category are usually reserved for heartier dishes, grilled meats, and big cheeses.

Black berries, again as the namesake blackberry, currant and the like – will give you deep almost plumlike flavors, and can marry well with liberal oak use, high alcohol and earthy components associated with bigger, bolder wines. Many wines in this category defy food pairings, oftentimes overpowering the dish itself, a lot like pouring blackberry syrup over everything you eat, be careful when pairing these monsters with anything but the heartiest of dishes.