Like chocolate, man’s history with wine is long and storied. From Greek and Roman amphorae to Italian and French casks, wine has traveled along the road of civilization. Brix has been designed to separately accompany three wine styles: the darkest reds, the fruitier reds, and the lightest reds and dessert wines. Brix labeling offers suggestions for pairing, recognizing that there is substantial overlap in style and varietal. Please use it as only a guide.

The deepest and most tannic of the reds, Barolo, Bordeaux and Cabernet typically offer the most tannins and acids found in wines. Amenable to softening with age, these wines historically accompany red meats and aged cheeses. As their dominant tannins wane, incredible complexities are revealed. Black fruit, earth, leather, cedar and pencil lead are just a few of the flavor notes associated with these fine bottles.

The fruiter reds are more playful and typically include Syrah (Shiraz), Rhones, Zinfandel, and Merlot. These wines pair well with many different foods and run the gamut from nearly as intense as the “tannic monsters” to the lighter Pinots. Plums, blackberries, cherries, spice and pepper are some of the notes commonly seen in this grouping.

Lighter reds, such as Pinots Noirs, and Burgundies as well as dessert wines including Sauternes and ice wines are some of the most delicate and sophisticated wines made. Cautiously paired with lighter foods and cheeses, a veritable explosion of complexities awaits the educated palate. While the Burgundies and Pinots may suggest lighter red fruit, ice wines and Sauternes may have tropical fruit, nut and tree fruit flavors. Of all the groupings mentioned, these wines deserve the most careful pairings.