Wine Folly The Essential Guide to Wine ( PDFDrive )

WINE FOLLY
Life is too short to drink bad wine.
–Anonymous
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Library of Congress Cataloging-in-Publication Data
Puckette, Madeline, author.
Wine folly : the essential guide to wine / Madeline
Puckette and Justin Hammack.
p.
cm
ISBN 978-0-39957596-9
1. Wine and wine making. I. Hammack, Justin, author.
Book design by Madeline
Puckette
Contents
Epigraph
Introduction
ii
vi
Fundamentals
Wine Basics
2
Tasting Wine 12
Handling Wine 22
Food and Wine
Pairing
30
Styles of WIne
Styles of Wine 40
Sparkling Wine 44
Light-Bodied
White Wine
54
Full-Bodied
70
Wine Regions
Wine Regions of
the World
176
Argentina
178
Australia
180
Austria
184
Chile
186
France
188
Germany
196
Italy
198
New Zealand 202
Portugal
204
South Africa 206
Spain
208
70
White Wine
Aromatic White
United States 210
Glossary
218
introduction
Like wine? Want to know more about it? This
book is for those of us who need
simple guidance to get over the challenges of
This
guide is small
getting into wine.
It contains
prac-on
It’s a visualuseful
refer-to
tical knowledgepurpose.
that is immediately
ence
guide
designed
help you find and
enjoy
great
wine.
specifically for everyday wine
drinkers. Within these pages
you’ll find: › Wine
fundamentals
› How to taste, handle, and
Want more? Go
store wine
online.
› A compendium
of 55
different
types of wine
http://winefolly.com/book
› 20 detailed wine maps
› Hundreds of
articles
› How-to videos
› In-depth
Access Wine Folly’s extensive
resources
resources
free online. The site is supported
› Poster guides
by hundreds of thousands
subscribers
andof
maps
and is used by consumers and
and is used by consumers and
professionals alike.
Why Learn About
Wine
Perhaps you want to stock up on delicious
value wines. Or maybe you want to
navigate a restaurant wine list with
confidence. Learning about wine starts
with the realization that the wine world is a
lot bigger than we think:
There are over a
thousand wine
varieties to
choose
from . . .
Fortunately,
There are
Every day, an
thousands of
average of 600 new
wine
wines are
regions
with
releasedwhen
...
wine isn’t overwhelming
unique wines . . .
you have a solid foundation. A good
foundation leads to informed purchases and
better-tasting wine.
The
Challenge
Complete the following challenges and
you will gain confidence both in
choosing and tasting wine.
Taste at least 34
of the 55 wines
included in this
book (just not
all at once!). Take
great tasting
Try at least 1 wine
from each of
the 12 countries
(pgs. 176–217).
Learn how to blind
taste (pgs.
12–21) your
favorite singlevarietal wine.
notes (pg. 21).
Fundamentals
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basics
Wine
Basics
of wine,
What is wine Definition
grape varieties,
Wine Bottle regions, and what’s
inside a single
Facts Basic bottle of wine.
Wine On drinking, sulfites,
Characteristicsbottle sizes,
and ways that
bottles are labeled.
Definitions of the 5
basic traits
of wine: alcohol,
acidity, tannin,
sweetness and body.
INSIDE A
BOTTLE
OF WINE
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basics / what-is-wine
What is wine?
Wine is an
alcoholic beverage
made with
fermented grapes.
Technically, wine
can be made
with any fruit, but
most wines are
made with wine
grapes.
Vintage refers to
the year when
the grapes were
harvested.
Non-vintage (NV)
wines are a
blend of several
harvests.
Wine grapes are
different than
table grapes. They
are much
smaller, they have
seeds, and
they are also
sweeter than table
grapes.
A single-varietal
wine is made
with one grape
variety (e.g., Pinot
Noir, pg. 100).
A temperate
Regions with cooler
climate is where
climates
grapes grow best. In make wines that
North Amertaste more tart.
Grapevines take a
year to grow
grapes. The harvest
in the
northern hemisphere
is Aug.–Oct.,
and the harvest in
the southern
hemisphere is Feb.–
Apr.
A wine blend is
made by mixing several wines
together (e.g.,
Bordeaux blend,
134).
Regions with warmer
climates
make wines that
taste more ripe.
ica, grapes grow
from northern
Mexico to southern
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Wine Bottle Facts
DRINKING Facts
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/ wine-bottle-facts
A bottle of wine contains the
fermented juice of
STANDARD Vitis vinifera grapes. Besides
fermented grape juice,
BOTTLE
there is also a small portion of
SIZE
sulfur dioxide (aka
“sulfites”) added as a
A standard 750 ml
bottle contains
preservative.
5 servings of wine.
Sulfite Facts
STANDARD Sulfites affect about 1% of
WINE POUR the general population,
A standard pour is 5
oz (150 ml)
and contains an
average of 150
calories and 0–2
grams of carbs.
HEALTHY
DRINKING
The National
Cancer Institute
and
Wine wineries
Bottle are required to
label their wines if
Sizes
they contain more than 10
ppm (parts per million).
In the US, wine has no more
than 350 ppm sulfites
and organic wine has no more
than 100 ppm. In
comparison, a can of Coke
contains 350 ppm of
Cancer Institute
recommends that
women have
no more than 1
sulfites, french fries contain
1,900 ppm, and dried
3 examples of how
wine is labeled
By Variety Wines By Region Wines
can be labeled can be labeled
by grape
by region.
variety. This
This French wine
German wine has is labeled as a
the name of the Bordeaux
grape variety— Supérieur. If you
Riesling—listed learn
about
By Name Wines
can be labeled
with a
made-up name.
More often
than not, a
named wine is a
blend of grape
varieties that is
on the label.
Each country
about
Bordeaux, you
will learn
varieties that is
unique to the
producer. Named
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basics / winecharacteristics
Sweetness
BONEDRY
DRY
OFF-DRY
SWEET
VERY
LOW
SWEET
MEDIUMLOW
AVERAGE
SOUR
VERY
LOW
SOUR
MEDIUMLOW
AVERAGE
ASTRINGENT
VERY
LOW
ASTRINGENT
MEDIUMLOW
AVERAGE
MEDIUMHIGH
VERY
HIGH
LIGHT
LIGHTBODIED
AVERAGE
MEDIUMFULL
FULL-
Acidity
Tannin
alcohol
body
FULLBODIED
Basic Wine Characteristics
There are 5 characteristics that help define
the profile of a wine: sweetness,
acidity, tannin, alcohol, and body.
Sweetness Sweetness in wine is derived from
residual sugar
(RS). Residual sugar is the leftover sweetness
PERCEIVEDHIGHER
when
LOWER
SWEETNESS: At the
ACIDITY
not all the grape must is fermentedsame
intosweetness
alcohol.
level,
ACIDITY
wines with
We describe sweetness as a taste
that
lower acidity taste
Sweetness
levels Sweetness levelssweeter than
ranges from
wines
higher
bone-dry
tocan
very
sweet.
It’s good
towith
know
in still wines
result
in additional
acidity.
that a
calories
per
5dry
oz wine
glass:
BONE
DRY
OFFSWEET
VERY
technically
can contain
up to
a half
teaDRY
DRY
SWEET
0–6
21–72
spoon of
Sparkling
wine
sugar
sweetness
per levels
glass.
shown
See
in teaspoons
the chart
of
cal.
cal.
0 cal. and calorie levels per
10–21
72–130
sugar
5 oz glass:35–120
below for1–10
cal.
cal.
less than
g/L
RS
g/L
RS
standardized
vocabulary
toDRY
describe
BRUT
BRUT
EXTRA
DEMI1 g/L RS EXTRA
17–35
120–220
g/L RS
g/L RS
sweetness.
NATURE
BRUT
DRY
SEC
0–2
cal.
0–5
cal.
0–7 cal.
10–20
cal.
0–12
7–10 cal.
20–30
g/L RS
17–32 g/Lcal.
12–17 g/LRS
cal.
cal.
0–3 g/L 0–6
RS
g/L RS
12–17 g/LRS
RS
cal.
32–50
g/L RS
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wine-characteristics
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wine-characteristics
Acidity
Acids are the primary attribute
that contribute to
wine’s tart and sour flavor. Most
acids in wine come
from grapes including tartaric,
malic, and citric acid.
Like many fruits, wine lies on the
acid side of the pH
Tannin
scale, ranging from about 2.5–
Tannin
is is
a neutral).
naturally occurring
4.5 pH (7
polyphenol found in
GRAPE TANNIN:
One useful thing to know about
Tannin comes
plants.
acidity Tannin
in wine is
is unique to red
from skins, seeds,
wine,
since
white
and stems.
that, as
grapes
ripen, they
Grape tannin is
wines
ferment
without
skins. In
become
less
acidic.
Thus,
bitter and
wine,
iscooler
not climate
a winetannin
from a
astringent but
necessarily
a flavor
but a
contains high
where it’s hard
to ripen
levels of
textural
astringent
USED/NEUTRAL
grapes will
producetaste.
wines with
LEMON YOGURT
2 pH
4.5
pH
ACIDITY RANGE
OF WINE:
Wine ranges in
acidity from
2.5 pH to 4.5 pH.
A wine with
a pH level of 3
has ten times
more acidity than
a wine with
a pH level of 4.
antioxidants.
OAK
OAK TANNIN: New
oak barrels
impart more tannin
into wine than
NEW
OAK
Tannin
comes from two
higher acidity.
sources: grape skins and
seeds, and from new wood
barrels.
used oak barrels.
barrels.
To taste tannin in wine, focus
Alcohol The alcohol in wine
comes from yeast converting
grape must (sugar) into ethanol.
Alcohol may also
be added to a wine, which is
called fortifying.
A “HOT” WINE:
Alcohol level is
often described as
a temperature
because of how it
feels in your
throat. A “hot” wine
has higher
alcohol.
Alcohol plays an important
role in wine aromas. It’s
LOW
MEDIUMMEDIUM
MEDIUMHIGH
the vehicle
by which
aromas
travel from
the surface
LOW
HIGH Over
Below
11.5–
Body
Body
is
not
a
scientific
term,
of the
nose.
10%
ABVwine to your13.5%
15% ABV
10–11.5% ABV
13.5–
but
a categorization
of
Alcohol
also
adds viscosiABV
15% ABV
ty
andfrom
body
to wine.
You can
style
lightest
to boldest.
sense alcohol in the
The
four characterisTIP: Imagine the
back of your throat as a
difference
tics
of sweetness,
acidity,
tannin, between light-and
burning
sensation.
BOLDER
LIGHTER
full-bodied
and alcohol each WINES
wines like the
WINES
affect
how
light
or bold
wine
You can
use
terms
likea“lightLESS
MORE
will
taste.
bodied”
or “full-bodied”
ACIDITYthe style
ACIDITY
to describe
of wine
difference between
skim and full milk.
ACIDITYthe style
ACIDITY
to describe
of wine
you want to drink.
HIGHER
LOWER
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Tasting
Wine
How to Taste:
Look How to
Taste: Smell
How to Taste:
Taste How to
Taste:
Conclude
The 4-step wine
tasting method
is a professional
tasting technique
that focuses a
taster’s ability to
separate and identify
key characteristics in a wine
and improve
flavor and taste
memory.
How to taste
wine
COLOR AND
HUE
LOOK
CLARITY AND
OPACITY
PRIMARY
VISCOSITY
AROMAS
SMELL
SECONDARY
AROMAS
TERTIARY
AROMAS
SWEETNESS
WINE FLAWS
ACIDITY
TASTE
TANNIN
ALCOHOL
BODY,
PROFILE
CONCLUDE BALANCE
MEMORABLE
FEATURES
OPINION
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How to taste: Look
The 4 steps of wine tasting are: look,
smell, taste, and conclude.
How to Taste Wine: Look
The color in wine is a scientifically
complex topic. Fortunately, a
seasoned taster can learn to
identify clues about a wine just
from inspecting the color,
INSPECT:
Angle the
intensity, opacity, and
viscosity.
glass over a
For a tasting size, pour
a 3 oz
(75
white
backdrop
and
ml) serving. Attempt to
view the
inspect
the
wine with natural lightcolor,
over intensity,
a
and
white surface, such ashue
a napkin
or
at the rim
a piece of paper.
of the glass.
SWIRL: Swirl the wine
to see the
viscosity. Viscous
wines have
higher alcohol and/or
residual
sugar.
COLOR: We look
at the hue and
compare it not
necessarily to all
wines but to other
examples of
WINE TEARS: Wine
“legs” or
“tears” is a
phenomenon called
the
Marangoni effect
INTENSITY:
Observe the wine
from the rim to the
middle. You
will see small
differences in color
the same wine—in
that way we
can see how it
and clarity of a
wine based on
several factors,
caused by fluid
surface tension. Slowmoving
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tasting-wine wine-color
CLEAR: UNOAKED AND
COOL
CLIMATE
WINES
PALE PLATINUM: A
nearly clear
white wine that
refracts in the
light will
likely be
PALE
young
and not
COLOR:
aged in
oak.
LESS
PIGMENT
the color of
Wine
HUE: GREEN
TO COPPER
MEDIUM LEMON:
Several white
wines have green
hints in their
color,Aincluding
RED
Grüner
Veltliner
TINT:
and HIGHER
Sauvignon
Blanc.
ACIDITY
DEEP GOLD:
OAK-AGED
AND LATE
HARVEST WINES
DEEP GOLD: Oak
aging will often
give a white wine a
deeper golden
hue due
to the
A BLUEnatural
oxidation
VIOLET
that happens
TINT: while it
agesLOWER
in barrels.
ACIDITY
PALE GARNET: Pale
red wines
contain less of the
red pigment
anthocyanin. Pinot
MEDIUM RED:
Wines that tint red
typically have
higher acidity than
wines that tint
DEEP PURPLE:
Opaque red wines
contain more
pigment. Aglianico,
Malbec, Mourvèdre,
Noir, Gamay,
Grenache, and
Zinfandel are
blue-violet. Merlot,
Sangiovese,
Tempranillo, and
Petite Sirah,
Syrah, and Touriga
Nacional
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How to taste: Smell
SMELL: Hold your
AROMAS: Move
glass just under
your nose to
your nose and sniff different positions
once to “prime”
around the
your nose. Then swirl glass. Rich fruit
your wine
aromas are
once and smell
generally found on
again. This time,
the lower lip,
smell the wine longer and floral aromas
and slower
and volatile
but just as
esters can be
delicately. Switch
smelled on the
between sniffing and upper lip of the
thinking.
glass.
LEARN TO SWIRL:
Swirling wine
releases aroma
compounds into
the air.
PRIMARY AROMAS:
Primary
aromas come from
grapes. Each
variety has a range
of possible
aromas. For
example, the white
wine variety
TERTIARY AROMAS:
Tertiary
aromas come from
aging and
controlled interaction
with
oxygen. For example,
the nutty
flavors in vintage
SECONDARY
AROMAS:
Secondary aromas
come from
winemaking,
specifically, from
reactions caused
by wine yeast
and bacteria.
For example, the
OVERLOADED?:
Neutralize your
nose by sniffing
your forearm.
PERFUME: Avoid
wearing strong
scents when actively
tasting wine.
Sauvignon Blanc
often smells like
gooseberry or
For example, the
aroma of butter
found in
Champagne and
Sherry are from years
of aging.
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tasting-wine wine-faults
How to identify Wine
Faults
“Corked”
aka TCA Taint,
2,4,6Trichloroanisole
Most corked wines
smell strongly
of wet cardboard,
wet dog, or a
musty cellar.
Sometimes,
however,
a corked wine will
just lack
aromas and have
very subtle
musty aromas. Don’t
worry, you
can return a faulty
wine.
Reduction
aka Mercaptans,
Sulfur Compounds
Reduction in wines
smells like
boiled garlic and
cabbage. It
happens when a
wine doesn’t
receive enough
oxygen in bottle.
Decanting should
improve the
smell, or you can
stir your wine
with a pure silver
spoon.
Oxidized
aka “Maderized”
Oxidized wines
smell flat and are
brown in color,
much like an apple.
Red wines will taste
dry and bitter
due to phenols (e.g.,
tannin)
interacting with
oxygen. Oxidized
white wines
typically have an
apple cider–like
odor.
UV Damage
aka “Light Strike”
Light strike happens
when wines
sit under
supermarket
lighting for
too long or are
exposed to sun.
exposed to sun.
Light strike causes
reduction.
Avoid light damage
Heat Damage
aka “Cooked,”
“Maderized”
Wine starts to
deteriorate quickly
at 82°F and cooks
at around 90°F
(32°C). Cooked
wines can smell
wines can smell
pleasant, like
caramel and cooked
fruits, but they will
Spritz and
Bubbles
(in a non-sparkling
wine) Occasionally,
wines will ferment
again in the bottle.
This is easy to
identify by the
presence of spritz
in a wine that’s
in a wine that’s
supposed to be
still. These wines will
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How to taste: Taste
TASTE: Try coating
your mouth
with a larger sip of
wine followed
by several smaller
sips so that you
can isolate and pick
out flavors.
Try to pick out at
least 3 fruit
flavors and 3 other
flavors—one
at a time.
IDENTIFY: Identify
where the
basic wine traits hit
your palate:
Sweetness is
toward the front.
Acidity makes your
mouth water.
Tannin is textural
and dries your
mouth out like wet
tea bag.
Alcohol feels like
TIP: Spitting is more
heat in the back
common at
of your throat.
professional
tastings.
PROFILE: Now that
you’ve tasted
the wine, create a
mental profile
(or write one down)
of the wine.
Try to organize the
flavors and
aromas by their
category. For
example, if you taste
vanilla, it
might be due to oak.
TIP: You can crossreference the
variety section of
this book for
hints on how to
categorize flavors.
WINE Evolves ON YOUR
PALATE
ADVANCED: You’ll
find that
high-quality wines
may have 2–3
distinct flavor
profiles from start
to finish.
Taste Preferences Are
Genetic
How many
taste buds
are within
the area
of one hole
punch
on your
tongue?
nonSensitive
Nonsensitive
10–25% of people
Less than 15 taste
buds. You can
handle spicy food
and love the
richest, boldest
flavors.
Bitterness doesn’t
bother you
because you can’t
taste
at all.
FACT:itAsians,
You’re
primed
for
Africans,
and South
drinking
thehave a
Americans
most
higherintense wines
in the world.
Average Taster
50–75% of people
15–30 taste buds.
You can taste
bitterness like tannin
just fine, but
it doesn’t make you
wince in pain.
You’re capable of
loving most
wines. Improve your
palate
FACT: simply
Women are
by
slowing
down and
over two times
paying
more likely to be
attention
to
supertasters
nuances.
HYPERSENSIT
Hypersensitive
“Supertaster”: 10–
25% of people
taste buds.
Everything tastes
intense: salty, sweet,
sour, oily, and
bitter. You are not a
fan of
bitterness. The good
thing is,
sensitivity
makes
IDEA: The #1
way to
you
a
more
improve your
conscientious
sense of tasteeater.
is to
You’ll
lean
spend more
toward delicate,
proportion of
supertasting
genetics than
than men.
smooth
time smelling
wines.and
identifying
aromas.
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How to taste: Conclude
BALANCE: Now
that you’ve
tasted the wine, you
can evaluate
it. Do all the traits
in the wine
balance one
another?
TIP: A wine that’s
out of balance
will have
characteristics that
overpower other
flavors in the
wine, for example, a
jarring acidic
flavor that
dominates the
taste.
IMPROVE YOUR
MEMORY: Note a
few key traits of
the wine and
commit them to
memory: Traits or
flavors specific to
the
grape variety.
Flavors or traits
unique to the
region, vintage, or
producer.
BLIND
TASTING
bleh
meh
last meal
YOUR OPINION:
Take your time
with wines that you
enjoy. Identify
what you prefer
about them over
other wines. You’ll
find yourself to
be more articulate
when seeking
new wines.
At Wine Folly, we
use a simple
4-point rating
system with a
focus
on drinkability.
REGIONAL
A
“last meal” Try
COMPARISON:
is
so good you can
the
die
happy.
same
variety over
several regions
to see how geography
influences
flavor.
TASTING
IDEAS
Practice blind
tasting with your
friends. Have your
friends each
bring a bottle of
wine in a bag or
wrapped in
aluminum foil. Then
pour tastes of each
VINTAGE
wine and go
COMPARISON: Find a
around the table
around the table
discussing
characteristics to
identify each
series of vintages by
a producer
for a specific wine to
How to write useful
tasting notes
WHAT YOU
TASTED/DRANK
Producer, region,
variety, vintage,
and any special
designation.
WHEN YOU
TASTED IT
Wine changes as it
ages.
YOUR OPINION
This is what really
TIP:
Try listing the
matters.
most obvious
WHAT YOU
flavors
first. SAW
This
Will
identify
helpshelp
create
a
winning
themes.
hierarchy of
importance.
WHAT YOU
SMELLED
WHAT YOU TASTED
Be
specific.
Since
we “taste” so
much with our
nose, add structural
notes here, as
well as anything
unique
that
you
TASTING
PLACE
didn’t
in the
MATS:get
Available
smell.
in
our resources
section online:
http://winefolly.com/res
WHAT
YOU DID
Because wine is an
mats
experience.
winefolly.com learn basics tastingwine wine-tasting-notes
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Handling
Wine
Wine Glasses
Serving Wine
Wine
Temperature
Wine Storage
Different types of
wine glasses
and tips on picking
glassware.
How to open and
decant still and
sparkling wines.
Wine temperature
best practices.
Tips on storing wine
short and
long term.
SPICY
RED
(SYRAH)
LIGHT
WHITE
(SAUVIGNON
BLANC)
TULIP
SWEET
(SPARKLING) FORTIFIED
(PORT)
BOLD
BOLD
FLUTE
SWEET
RED
WHITE
(SPARKLING) WHITE
(BORDEAUX) (MONTRACHET)
(SAUTERNES)
AROMATIC
ROSÉ &
RED
AROMATIC
(BURGUNDY)
WHITE
STEMLESS
RED
STEMLESS
WHITE
COUPE
DRY
(SPARKLING) FORTIFIED
(SHERRY)
STEMLESS
SPARKLING
RED
WHITE
SPARKLING
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Wine Glasses
There are many different wine glasses to
choose from. Here are a few facts
about wine glasses
to help
you decide what
Crystal
vs. Glass
glassware is best for you.
Crystal stemware refracts
Hold stemmed
glasses by the
light due to its mineral
stem and close to
content. Minerals also
the foot.
strengthen crystal, allowing it
Lead-free crystal
glassware is
to be spun very thin.
dishwasher-safe.
Traditionally, crystal glassware
is leaded, but today there are
Leaded crystal
contains anywhere several lead-free
from 1% to 30%
options made with magnesium
lead oxide. Fine
and zinc. Most
crystal is 24% or
more. Leaded
lead-free crystal is dishwasher
crystal is not
safe. However,
Buying
wine
hazardous
unless
glasses?
Stick in
toit2 leaded crystal glasses are
wine is stored
glass
styles
most
for many
days.
porous and
IDEALshould be IDEAL
suited to your
FOR
FOR
drinking habits.
hand washed
with fragranceDELICATE,
SPICY,
free
soap.
AROMATICA NARROW
BOLD
A LARGE ROUND
BOWL
Stemmed vs.
WINES
WINES
BOWL
collects
less
Standard
glass collects
is technically
stemless? Stems do more aromas from
aromas and has less
more
fragile
than
not affect aroma or the
larger
wine surface
taste.
crystal but it’s spun thicker to
taste.
crystalwine
but it’s spun
thicker
exposed
exposed
to air.
surface.
make it more durable.
to
Regular glass is dishwasher-
Choosing
Glassware
STEMLESS
OVERSIZEDAROMA
RED
RED
COLLECTOR
5 oz
5 oz
Casual
tasting Mediumto
encounters
fullbodied
high
tannin
red
wines
5 oz
Light
reds,
fullbodied
whites,
and
rosé
wines
5 oz
SPARKLING
WHITE
DESSERT
WINE
5 oz 5 oz
3 oz
Spicy
Better Whites,
reds,
for
rosés, Fortified
and
vintage preserving
and
dessert
sparkling,carbonation
sparkling
and
in
wines wines
rosé
sparkling
wines
wines
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Serving Wine
The fundamentals of opening, pouring,
serving, and decanting wine:
Opening Still
Wine
REMOVE THE FOIL:
It doesn’t
matter if you cut
the foil above or
below the lip,
although tradition is
to cut below.
THE WORM: Insert
the worm
off-center and
rotate the screw
until the worm is
about 95% of
the way in. Slowly
pull the cork out
to reduce breakage.
STANDARD POUR:
The standard
serving size for wine
is about
5–6 oz or 150–180
ml. Dry wines
average 130–175
calories per
glass depending on
alcohol level.
Opening Sparkling
Wine
THE CAGE: Remove
the foil and
untwist tab 6 times.
Keep your
TWIST: With 1 hand
firmly holding
the cork and cage,
use your other
RELEASE: When the
cork pushes,
resist it and slowly
release it. Keep
thumb on cage and
cork—they will
come off together.
hand to rotate the
bottom of the
bottle.
bottle at an angle for
a second or
two after you remove
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Aerating Wine to Improve
Flavor
Decanting introduces oxygen to wine. This
simple step oxidizes stinky aroma
compounds into less detectable smells. It
also reduces the concentrationWHICH
of
certain acids and tannins, making
DECANTER?:
wine Get
one you
taste smoother. In short, it’s magic.
love. It’s wise to get
one that’s
easy to fill, pour,
and rinse. A wine
aerator is
technically more
efficient although
not as stately.
POUR: For increased
air-to-wine
contact, pour wine
so it
WAIT: The bolder
and more
concentrated the
wine, the longer
WHAT TO DECANT:
All red wines
can be aerated. An
aerated wine
won’t store open for
long, so be
sure to decant only
what you plan
to drink.
TIP: Smell sulfur?
distributes on the
sides of the
glass as it fills.
you should wait.
15–30 minutes
is a good starting
Don’t worry, it’s
not sulfites. It just
means your
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Wine Temperature
Serving
Temperature
ICECOLD
38–
45°F
(3-7°C)
It’s useful to note
that wines
served at room
temperature are
served at 60–68°F,
which is
cooler than most
homes.
COLD
45–
55°F
(7-13°C)
CELLAR
TEMP.
55–60°F
(13-16°C)
TOO COLD: Your
wine might be
served too cold if
it’s lacking
aroma and tastes
sour. This is a
common problem
ROOM
TEMP.
60–
68°F
(1620°C)
TOO HOT: Your wine
might be too
hot if the aroma burns
your nose
and smells medicinal.
This is
common with higher
homes.
for white wines
stored in the
refrigerator. Cup
alcohol red
wines that are stored
in ambient
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Wine Storage
Storing Open
wine
Wines quickly
deteriorate when
exposed to oxygen
or ambient
home temperatures.
So store
open wines in a
chiller at
50–55°F (10–13°C).
If you don’t
have a wine chiller,
store open
wines in your fridge
and let them
warm up for about
an hour before
serving.
Recorking a wine
stops outside
oxygen from getting
in, but it
won’t remove the
oxygen inside. A
wine preserver such
as a vacuum
pump or argon gas
preserver will
keep your wine fresh
longer.
Aging Wine
The ideal storage
temperature is
50–55°F and 75%
humidity.
Wine ages four
times faster
stored in a pantry
or closet.
Bottles stored in
variable
temperature
There are 2 types
of wine fridges:
thermoelectric and
condenser.
Thermoelectric
chillers fluctuate
with temperature
but are more
quiet. Condenser-
temperature
environments are
also more likely to
develop wine
quiet. Condensertype chillers are
louder and require
maintenance
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Food and Wine
Pairing
Flavor Pairing
Theory Cheese
pairing meat
Pairing
Vegetable
Pairing
Herb/Spice
Pairing
Food pairing is the
practice of
creating
harmonious pairings
by considering
flavor, texture,
aroma, and
intensity. Learning
to pair wine with
food opens up a
new range of wines
to enjoy and
explore.
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Flavor Pairing Theory
Flavor pairing is the practice of finding what
foods go well together by paying
attention to taste,
aroma,vs.
texture,
color,
Congruent
Complementary
temperature, and intensity.
Flavors match together in a
congruent or complementary manner. Congruent
pairings have many
shared compounds that
combine together and
intensify. Complementary
pairings oppose and
counteract each other to
create balance.
You can create amazing
pairings by employing
congruent pairings to amplify
harmonious flavors
and complementary pairings
to counteract discordant flavors.
Food and Wine
Pairing Tips
ACIDIC FOOD: High
acidity foods
make lower acidity
wines taste
flat. Match high
acidity foods with
PUNGENT FOOD:
high acidity wines.
Pungent flavors
like Gorgonzola
match with wines
that have higher
RICH FOOD: A high
tannin red
wine acts as a
palate cleanser to
rich, fatty proteins.
SPICY FOOD: A cold
sweet wine
with low alcohol will
counteract
the burn of spiciness.
BITTER FOOD:
Bitter foods
magnify the
bitterness of tannin.
Try pairing bitter
SWEET FOOD: Sweet
foods often
make dry wines taste
bitter. Try
matching sweet
acidity and
sweetness.
foods with low or
no tannin wines
with salinity and
foods with a
sweet wine.
WINE pairing
Considerations
Piquant
FAT
SPICINESS
salt
Bitter
sweet
The 6 tastes are just
a portion of
what humans sense.
Other tastes
include fizziness,
umami (meaty),
Acid
HARMONIOUS
BALANCE: Create
MATCH balanced
pairings by matching
the intensity
DISCORDANT
umami (meaty),
numbness, electricity,
soapiness,
calcium, and coolness
DISCORDANT
of the wine with the
MATCH intensity of
the food.
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food-and-wine cheese
Cheese Pairing
Fresh, Salty, and Sour
Delicate
FETA
and Nutty
COTIJA
BRIE
PANEER
COMTÉ
CHÈVRE
GRUYERE
SOUR CREAM HAVARTI
MASCARPONE
MOZZARELLA
RICOTTA
SWISS
Strong and
Firm
ASIAGO
CHEDDAR
SMOKED
GOUDA
HALLOUMI
MANCHEGO
PARMESAN
PECORINO
TOSCANO
Pungent
BLUE
CHEESE
ÉPOISSES
GORGONZOLA
ROQUEFORT
STILTON
TALEGGIO
meat Pairing
Mollusk
Fin
Fish
Shellfish White
CRAB
Meat
Cured
Meat
Red
Meat
OYSTER
CLAM
HALIBUT LOBSTERPOULTRY CHARCUTERIE
BEEF
SHRIMP PORK
COD
BACON
LAMB
SALMON
CHOP
SALUMI VENISON
SWORDFISH
BASS
TROUT
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food-and-wine vegetable
Vegetable Pairing
Green
Veg.
Root
Veg.
AVOCADOSQUASH
BROCCOLICARROT
ENDIVE TURNIP
GREEN PUMPKIN
BEAN
BUTTERNUT
KALE
LETTUCE
Allium Nightshade
GARLIC TOMATO
ONION EGGPLANT
SCALLION
CAPSICUM
SHALLOT BELL
PEPPER
Bean
BLACK
CANNELLINI
LENTIL
NAVY
PINTO
Fungi
CHANTERELLE
CRIMINI
MAITAKE
PORCINI
SHITAKE
herb/spice Pairing
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Fresh
Herb
Baking Exotic
Spice
Spice
BASIL CINNAMON
ANISE
CILANTRO CLOVE TURMERIC
CHERVIL ALLSPICEGINGER
TARRAGON
NUTMEG 5DILL
VANILLA SPICE
MINT
SICHUAN
SAFFRON
CUMIN
Red Resinous
Pepper
Herb
ANCHO ROSEMARY
ALEPPO LAVENDER
CHIPOTLE
OREGANO
CHILI MARJORAM
THYME
SAGE
Nut
PEANUT
ALMOND
PECAN
CASHEW
Styles of Wine
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Styles of
Wine
Sparkling wine
Light-Bodied
white wine Fullbodied white wine
aromatic white
wine rosé wine
Light-Bodied red
wine MediumBodied Red wine
Full-Bodied red
wine Dessert
wine
Wines in this book
are organized
from lightest to
boldest within
nine different styles.
This
categorization
method is
designed to help you
quickly
identify what a wine
tastes
like without having
to try
it. Occasionally, you
may come
across a wine that
doesn’t fit
neatly into this
categorization
wine
categorization
method. It is an
exception to the
rule.
SECtion details
NAME PRIMARY
FLAVORS
CHARACTERISTICS
See pgs. 8–11
for details.
VARIETY
WINE/BLEND
WINE
FOLLY
ADDITIONAL
LINK
FLAVORS
Where
to go
POSSIBLE
online for
See
pg. 16 for
FLAVORS
more
details.
information.
Find out
more about
flavors and
aromas on
pg 16.
aka (ALSO KNOWN
AS) Other varietal
names or regional
names that are
synonymous with
wine.
WINE
STATISTICS
ORIGIN
Distribution and total
world acres/ha
(hectares) based on
statistics from
2010–2014.
RECOMME
RECOMMENDED
GLASS
SERVING
TEMPERATURE
See
pgs.28
See pg.
24–25
details.for
details.
DRINK BY
DATE
COST
How long the
basicThe
average
quality
version of
HOW
CLIMATE
lowest
the
AFFECTS
price
for
a
wine will
age.
TASTE
OF
decent
WINE
quality bottle
How
of
wine.
climate/vintage
ADDITIONAL
affects
the
INFORMATION
flavor
profile of a
wine based
on ripeness of
grapes.
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style / sparkling
Sparkling
Wine
Cava
wine is
Champagne Sparkling
carbonated by
Lambrusco yeast fermenting
in an airtight
Prosecco container. The 2
most common
sparkling
winemaking
methods
are called
“traditional
method”
and “tank method.”
Sparkling
wine is produced
throughout the
world and often
follows the same
winemaking
methods and
methods and
grape
varieties found in
Champagne.
different sparkling winemaking
Methods
Tank “Charmat”
Method
EXAMPLE: Prosecco,
Lambrusco
BUBBLES: Mediumsize, spritzy
Traditional
method
EXAMPLE: Champagne,
Cava,
Crémant, US sparkling
wine, Metodo
Classico (Italy), Cap
bubbles and 2–4
atmospheres of
pressure
Classique (South
Africa)
BUBBLES: Small,
“kah-vah”
Traditional
Method
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Cava
Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
QUINCE LIME
YELLOW PEAR
APPLE
ALMOND
Origin:
Spain
CAVA GRAPES:
There are 3
primary grapes
of Cava:
QUALITY LEVELS:
There are 3
quality levels,
indicated
by a
CAVA
sticker or
band on
(STANDARD)
the bottle:
9 months
MACABEO
(aka Viura,
Macabeu)
adds floral,
apricot, and
berry flavors.
XARELLO
min. aging
Cava is versatile
with food
because of its
palate-cleansing
effect. Try it with
chili, huevos
rancheros, nachos,
tacos,DO
and
Cava
hush
puppies. de
(Denominación
Origen) is the only
Spanish wine
classification for a
style of wine
rather than a region.
RESERVA
15 months
min. aging
XARELLO
adds acidity.
min. aging
GRAN
rather than a region.
Still, around
95% of the
production is in the
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Champagne
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Profile
FRUIT
BODY
BONEDRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“shampain”
Traditional
Method
CITRUS PEACH WHITE ALMOND TOAST
CHERRY
Origin:
Champagne,
France
GRAPES:
Champagne
produces
both white and
rosé wines using
just these 3 grapes:
PINOT
NOIR
Adds orange
and red fruit
flavors.
PINOT
Non-vintage wines
age for a
NON-VINTAGEminimum of 15
months.
COMMON
STYLES
Consistent house-style
Vintage
wines
Champagne ages
for a
minimum of 36
months.
More than 90% of
Special
cuvée
Champagne
is
Champagnes
agestyle
made in the brut
100% Chardonnay an
wines
average
—with
less of 6–7
years
than ato
half gram of
BLANC DE
BLANCS
PINOT
MEUNIER
BLANC DE
NOIRS
years
than ato
half gram of
develop
sugar pernutty
glass.
tertiary aromas.
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Lambrusco
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Profile
FRUIT
BODY
OFFDRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“lam-broosco”
Tank
“Charmat”
Method
STRAWBERRY
CHERRY
BOYSENBERRY
RHUBARBHIBISCUS
Origin:
northern
Italy
FRUIT &
SWEETNESS RED
COMMON
FLOWERS
DRY
ASTYLES
lighter style
LEVELS
LAMBRUSCO
Look for the
word “Secco”
on the label for
a dry style.
with these
varieties/styles:
LAMBRUSCO
DI SORBARA
LAMBRUSCO
ROSATO
(ROSÉ) BLACK
FRUIT &
POTTING SOIL
OFF-DRY
LAMBRUSCOA bolder style
Quality Lambrusco
wines are
labeled DOC or
“Denominazione di
Origine Controllata.”
The other
common
classification
is IGT,
Lambrusco
is the
“Indicazione
name
of more
Geografica
Tipica.”
than 13 indigenous
wine grapes,
each with unique
characteristics.
The 2 most planted
LAMBRUSCOA bolder style
The word
with these
varieties:
The 2 most planted
Lambrusco
varieties are
Lambrusco Salamino
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Prosecco
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Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“pro-seh-co”
Tank
“Charmat”
Method
CREAM
GREENHONEYDEWPEAR HONEYSUCKLE
APPLE MELON
Origin:
northern
Italy
QUALITY LEVELS:
BRUT: 0–12 G/L There are 3
main quality levels
RS
of Prosecco:
Up to a half
gram of sugar
per glass
The most
EXTRA DRY:
common type of
12–17 G/L RS
Prosecco
Just over a half available
gram of
sugar per glass
DRY: 17–32 G/L
RS
SWEETNESS
LEVELS
PROSECCO
PROSECCO
SUPERIORE
Prosecco has
about 3
atmospheres
of pressure.
Try pairing with
cured meats and
fruit-driven
appetizers such as
prosciutto-wrapped
melon.
Prosecco also pairs
well with
middleweight Asian
RS
Up to 1 gram of
sugar per
SUPERIORE middleweight Asian
A higher quality
dishes such
as pad thai and
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light-bodied-white
Light-Bodied
White Wine
Albariño
Grüner
Veltliner
Muscadet
Pinot Gris
SAuvignon
Blanc Soave
Vermentino
Light bodied white
wines are
known for their dry
and refreshingly tart flavor.
Most lightbodied white wines
are meant to
be enjoyed young
when they have
maximum acidity
and bold fruit.
White or red wine
grapes are
collected and
sorted.
Grape bunches are
destemmed.
Grapes are pressed
and separated
from skins and
seeds.
Juice ferments into
wine without
skins.
Wine is kept cool in
storage tanks
to settle and stabilize
for a short
period of time.
Wines are clarified,
bottled, and
released shortly
thereafter.
Albariño
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Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“albareen-yo”
aka:
Alvarinho
LEMONGRAPEFRUIT
NECTARINE
MELON WET
GRAVEL
Origin:
Northern
Portugal
Albariño is
particularly well
suited
to Thai, Moroccan,
and Indian
cuisine.
melon and
REGIONSThe
AROMAS
grapefruit aromas
RIAS BAIXAS,
SPAIN
90% of the
vineyards here
are dedicated to
Albariño.
The Val do
Salnés area is
noted as one of
the most
classic
subregions.
MINHO,
found in Albariño
come from a
group of aroma
compounds called
thiols. Thiols are
commonly found
in light white wines
from
cooler-climate
growing regions,
such as Sauvignon
THAI
MOROCCAN
INDIAN
MINHO,
PORTUGAL
Alvarinho is one
such as Sauvignon
Blanc from
New Zealand and
France and
INDIAN
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Grüner Veltliner
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Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
“GREW-ner
FELT-lee-ner”
dominant
flavors
YELLOW GREEN GREEN CHERVILWHITE
APPLE PEAR
BEAN
PEPPER
Origin:
Austria
QUALITY: There are
3 main quality
levels of Austrian
Grüner Veltliner:
LANDWEIN
Typically low
alcohol wines
made in bulk
QUALITÄTSWEIN
Austria’s mark
of quality
for Grüner
LIGHT & ZESTY
The most
common and
affordable style,
known for
tingling acidity
and simple
melon/lime
flavors. DAC
wines are labeled
“Classic.”
COMMON
STYLES
RICH, FRUITY,
Grüner Veltliner
pairs particularly
well with aromatic
vegetables,
tofu, and Japanese
cuisine.
GINGER
YUZU
WASABI
GREEN ONIO
for Grüner
Veltliner
RICH, FRUITY,
AND PEPPERY
A richer style
often labeled
GREEN ONIO
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Muscadet
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Profile
FRUIT
BODY
BONEDRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
LIME
“muss-kuhday”
aka: Melon de
Bourgogne
LEMON GREEN
APPLE
PEAR
SEASHELL
Origin:
Loire,
France
MUSCADET GRAPE:
Melon de
Bourgogne or just
Melon is the
grape of the
Muscadet
region in
MUSCADET
France.
Two regions
SÈVRE-ETmake
up over
MAINE
90%
of appellation
Muscadet
This
wine:
produces
over 70% of
Muscadet wine.
ON THE LABEL: It’s Muscadet is a classic
common to
match with
see the words “sur
shellfish, and fish and
lie” on a bottle
chips. Due
of Muscadet. “Sur lie” to its high acidity,
means “on
Muscadet pairs
the lees,” which is a with pickled
term used to
ingredients and
describe a process vinegar-based sauces.
where wine is
LEMON
aged on the dead
yeast particles
for a period of time.
SHELLFIS
FRIED FOO
MUSCADETLees aging adds an
MUSCADETLees aging adds an
This appellation
oily mouthfeel
as well as yeasty
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“pee-no gree”
aka: Pinot Grigio,
Grauburgunder
Pinot Gris
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Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
LEMON YELLOW MELON NECTARINE
PEACH
APPLE
Origin:
France and
Italy
PINOT GRIS: Pinot
Gris is 1 of 4
common types of
Pinot:
PINOT
BLANC
A white wine
grape
PINOT
GRIS
In the Friuli-Venezia
MINERALLY & DRYGiulia region
Mostly known as Pinot
of Italy there is a
Grigio,
unique style of
from northern Italy,Pinot
withGrigio called
citrus notes and salinity.
Ramato in
which the juice
FRUITY & DRY
macerates on the
This style is found Try
in USA,
pairing
Gris
grape
skinsPinot
for about
Australia, and other
with
light to
2–3 days
warmer
flaky
dishes, crab,
make fish
a pale-copperclimate regions. and
huedsofter
rosé.
FRUITY & SWEET cow’s milk cheeses
as a
This style is found such
mostly
COMMON
STYLES
GRIS
A gray-purple
grape used
as a
This style is found such
mostly
triple-cream cheese.
in
Alsace, France, and offers
flavors of lemon, peach,
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Sauvignon Blanc
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Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“saw-veenyawn blonk”
aka: Fumé
Blanc
GOOSEBERRY
GREEN GRAPEFRUIT
WHITE PASSION
MELON
PEACH FRUIT
Origin:
France
REGIONAL
DIFFERENCES:
Every
region produces a
different taste
of Sauvignon Blanc.
Here are a
few examples of
dominant fruit
flavors by region:
WHITE
PEACH
North Coast,
CA, USA
BARREL-AGED: A
Like Sauvignon
style made
Blanc? You’ll find
famous by Robert
similar flavors in
Mondavi in the
Austrian Grüner
1970s when he
Veltliner, Spanish
renamed his
Verdejo, French
barrel-aged
Gros Manseng and
Sauvignon Blanc to Sauvignon
Colombard,Blanc is a
Fumé Blanc (“foom- and
Italian
parent
of
aye blonk”).
Vermentino.
Cabernet Sauvignon.
Barrel-aged
The cross
Sauvignon
Blanc
happened naturally
TARRAGON
tastes creamy while between
Cabernet Franc and
PEAR
CREAM
LIME
still exhibiting
the variety’s
trademark “green”
Cabernet Franc and
Sauvignon
Blanc sometime
during the 17th
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/ sauvignon-blanc
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wine / soave
Soave
Profile
FRUIT
BODY
BONEDRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“swavay”
aka:
Garganega
SALINE GREEN CHERVIL
PRESERVED
HONEYDEW
LEMON MELON
ALMOND
Made in Veneto,
Italy
SOAVE GRAPE:
Garganega
(“gar-GAN-nehgah”) is the grape
of Soave. The best
vineyards are
located on slopes in
the hills
above the walled
city of Soave.
SOAVE & SOAVE
SUPERIORE
A larger production
zone. Soave
LIGHT & ZESTY
Young Soave
wines taste of
honeydew
melon, saline,
marmalade, and
white
peach, often
with a subtle
note of green
almond.
COMMON
STYLES
RICH, HONEYED
& FLORAL
Soave pairs very
well with
shellfish, chicken,
tofu, and hardto-pair foods
including split peas,
lentils, and
asparagus.
Garganega is the
same grape as
Grecanico in Sicily.
Grecanico
wines tend to be
bolder and more
fruity, and Soave
zone. Soave
Superiore has longer
aging reqs.
RICH, HONEYED
& FLORAL
Older vintage
Soave wines
fruity, and Soave
wines tend to be
more lean and crisp.
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soave
Vermentino
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variety / vermentino
Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“vur-mentino”
aka: Rolle,
Favorita, Pigato
LIME GRAPEFRUIT
GREEN ALMONDDAFFODIL
APPLE
Origin:
Italy
BITTERNESS:
SARDINIA, ITALY Vermentino is often
noted for having a
Vermentino is
bitter note on
the second
the finish that
most planted
tastes similar to
grape in
grapefruit pith. This
Sardinia. Fine
type of flavor
Vermentino
wines come from is referred to as
phenolic
the
northern part of bitterness, which is
a common
the island.
feature in several
TUSCANY, ITALY
REGIONS
Due to its
complexity,
Vermentino
stands up well to
richer foods,
including seafood
gumbo, fried
calamari,
and
In
Southern
France,
tomato-based
Vermentino is
sauces.
called Rolle and is a
key blending
grape in Provence
Rosé.
TUSCANY, ITALY
Italian white
Vermentino
wines, including
grows primarily
Verdicchio,
along the coast
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style / full-bodied-white
Full-Bodied
White Wine
Chardonnay
Marsanne
Blend
Sémillon
Viognier
Full bodied white wines
are known
for their rich, bold
flavors. These
wines are often aged
on their lees
or in oak barrels to add
unctuous
flavors of cream,
vanilla, and
butter.
White or red wine
grapes are
collected and sorted.
Grape bunches
are destemmed.
Grapes are pressed
and separated
from skins and seeds.
Juice ferments into
wine without
skins.
Wines are aged in
barrels for a
period of time.
During aging,
malolactic bacteria
convert “green
apple-y” malic acid
into “creamy” lactic
Wines
acid. are clarified,
bottled, and
released shortly
thereafter.
“shardunnay”
Chardonnay
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Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
PINEAPPLE
BUTTER CHALK
YELLOWSTARFRUIT
APPLE
Origin:
France
Try serving a rich
creamy
PINEAPPLE & YELLOW
OAKED
RICH &
COMMON
Chardonnay warmer
APPLE
CREAMY
STYLES
at 55°F
Found
in
California, Chile, (13°C). Warming it
slightly will
Australia,
Argentina, Spain, release more aromas
the bowlis the
QUINCE
Chardonnay
& Côte de Beaune,into
SOUTH&
of
the glass
STARFRUIT
world’s
mostand
Burgundy.
AUSTRALIA
make
the
winegrape.
planted
white
BURGUNDY,
UNOAKED LIGHT bolder.
FRANCE
Bourgogne Blanc is
& ZESTY
Unoaked styles normally
100% Chardonnay.
can be
SOUTH AFRICAfound in
REGIONAL
DIFFERENCES
CALIFORNIA
SPAIN
NORTHERN
ITALY
found in
SOUTH
ITALYAFRICAMâconnais,
ARGENTINA
COASTAL
Chablis,
and western
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variety / chardonnay
Marsanne Blend
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wine / marsanne-blend
Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“mar-sohn”
aka:
Châteauneufdu-Pape
Blanc, Côtes du
Rhône Blanc
QUINCEMANDARIN
APRICOTACACIABEESWAX
ORANGE
Origin: Rhône
Valley, France
FRANCE: Generally,
French white
Rhône blends are
light-bodied
because they are a
blend of many
varieties, including
Marsanne,
Roussanne,
Grenache Blanc,
Clairette,
Bourboulenc, and
Viognier.
THE BLEND:
Because of the wide
range of grape
varieties that
contribute to this
blend,PEACH
the
&
secretFLOWERS
to the flavor
of a particular
Viognier
wine lies in its
dominant
PEAR
grape.
&
BEESWAX
Marsanne &
Roussanne
If you prefer a richer
style, look for
white Rhône blends
with higher
proportions of
Viognier and
Marsanne grapes in
theits
blend.
As
name implies,
the original
white Rhône blend
is from the
Rhône in southern
France, where
today just 6% of
USA: Marsanne and
other white
Rhône varieties
CITRUS
FRUIT
today just 6% of
the regional
production is
dedicated to white
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/ marsanne-blend
“sem-eeyawn”
SÉmillon
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variety / semillon
Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
LEMON BEESWAX
SALINE
YELLOWCHAMOMILE
PEACH
Origin:
France
REGIONAL
DIFFERENCES:
When
comparing Sémillon
LIME,
SALINE, &
wines
from
CHAMOMILE
different
regions,
you’llBORDEAUX,
notice
some
FRANCE
taste
PAPAYA,
differences:
HUNTERAPPLE,
&VALLEY,
LEMON CURD
AUSTRALIA
COMMON
WHITE STYLES
DESSERT
BORDEAUX
WINE
BLEND
A zesty white of
Sauvignon
Blanc and
Sémillon found in
Graves,
Bordeaux; Hunter
SOUTH
WASHINGTON
AUSTRALIA
Sémillon is the key
varietal in
Sauternes, which is
a
honeyed dessert
wine from
Bordeaux, France,
WASHINGTON
Hunter
AUSTRALIA Bordeaux;
Valley, Australia,
STATE
and
CALIFORNIA
Washington
Bordeaux, France,
made of
Sémillon,
Sauvignon Blanc,
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variety / semillon
“veeown-yay”
Viognier
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variety / viognier
Profile
FRUIT
BODY
OFFDRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
TANGERINE
PEACH MANGO
HONEYSUCKLE
ROSE
Origin:
Southern
France
REGIONS
FRANCE
The Rhône
Valley and
LanguedocRoussillon
AUSTRALIA
South Australia,
LIME, FLOWERS,
& MINERALS
Common in cool
climate
regions where
wines do not
undergo
malolactic
fermentation in
stainless
steel.
SWEET PEACH &
COMMON
FLOWER
The small Condrieu
STYLES
APRICOT, ROSE,
region in
the northern Rhône
of
France produces a
very rare
off-dry style of
Viognier.
South Australia,
including
Barossa Valley
APRICOT, ROSE,
& VANILLA Warm
climate Viognier
aged
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variety / viognier
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/ aromatic-white
Aromatic
White Wine
white wines
Chenin Blanc Aromatic
have highly
perfumed and sweetGewürztraminer
fruit aromas
can range from
Muscat but
dry to sweet
Blanc in taste. Aromatic
whites are
RIesling ideal pairing partners
with Asian
Torrontés and Indian cuisine
because they
match well with
sweet-and-sour
flavors and quench
spicy sauces.
White wine grapes
are collected
and sorted.
Grape bunches are
destemmed.
Grapes are pressed
and separated
from skins and seeds.
Juice begins to
ferment without
skins.
Fermentation is
stopped before all
the sugar has been
fermented.
Wine is kept cool in
storage tanks
to settle and stabilize
for a short
period of time.
Wines are clarified,
bottled, and
released shortly
thereafter.
“shen-in blonk”
aka: Steen,
Pineau, Vouvray
Chenin Blanc
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variety / chenin-blanc
Profile
FRUIT
BODY
OFFDRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
LEMON YELLOW PEAR
APPLE
HONEY CHAMOMILE
Origin:
France
PEACHES &
COMMON
FLOWERS
SPARKLING
South Africa
STYLES
Sparkling wines
come from
the Loire Valley
in Vouvray,
Saumur, and
Montlouis, and
in South Africa
they are
blended into
offers a rich
style with
nectarine,
honey,
and meringue
notes. Also
available on
warm vintages
in Anjou,
Montlouis, and
Occasionally, you’ll
come across a
Chenin Blanc with
bruised apple
flavors—a sign of
oxidation.
Some Chenin Blanc
wines are
made in an oxidative
Much
of the Chenin
style on
Blanc
grown
purpose,
including a
in
South
is
region
in Africa
the
used
brandy
Loire for
called
production.
Savennières.
blended into
Method Cap
Classique.
Montlouis, and
Vouvray in the
Loire.
production.
Savennières.
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variety / chenin-blanc
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gewurztraminer
Gewürztraminer
Profile
FRUIT
BODY
OFFDRY
ACIDITY
ALCOHOL
possible
flavors
“ga-veertztram-ee-ner”
dominant
flavors
LYCHEE ROSE
TANGERINE
GUAVA
PINK
GRAPEFRUIT
Origin:
Germany and
France
DRY & OFF-DRY
There are several
Gewürztraminer
with sweet
and floral aromas
and a
completely dry
taste. This
dry style can be
found in
Trento-Alto
Adige, Italy;
Alsace, France;
and cooler
areas in
COMMON
DESSERT
STYLES
WINE
In Alsace, there
are two very
high-quality
dessert wines
produced with
Gewürztraminer:
Vendanges
Tardives and
Sélection de
Try a dry
Gewürztraminer with
dim
sum, Vietnamese
cuisine, pot
stickers, and dumpling
soup.
As a general rule,
Gewürztraminer
tastes best within a
year or two of
release. This is to
ensure it has the
highest possible
acidity, which
areas in
California
including
Mendocino and
Sélection de
Grains Nobles
(SGN). SGN
is produced with
acidity, which
gives Gewürztraminer
a crisp,
fresh flavor.
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gewurztraminer
Muscat Blanc
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variety / muscat-blanc
Profile
FRUIT
BODY
SWEET
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“mus-kot blonk”
aka: Moscato
d’Asti, Moscatel,
Muscat Blanc à
Petit Grains,
Muscat Canelli,
Muskateller
MEYER MANDARINPEAR
LEMONORANGE
HONEYSUCKL
ORANGE
BLOSSOM
Origin: Ancient
Greece and Italy
MUSCAT: Muscat
Blanc is an
ancient grape with
several closely
related varieties:
DRY &
AROMATIC
This style is most
classically
associated with
Alto Adige,
SWEET & LIGHTLY
Italy; Germany;
SPARKLING
and
Alsace,
The most
famous
France.
Muscat
Blanc is Moscato
d’Asti,
which comes from
the
MUSCAT
OF
ALEXANDRIA
The oldest—
Cleopatra
supposedly
loved it
COMMON
SWEET
STYLES
DESSERT
MUSCAT
Several regions
produce
Muscat-based
dessert
wines, which
can have
loved it
MUSCAT
the
Piedmont region in
northern
Italy.
can have
upward of 200
g/L of
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variety / muscat-blanc
“REESEling”
Riesling
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variety / riesling
Profile
FRUIT
BODY
OFFDRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
LIME
JASMINEPETROLEUM
GREEN BEESWAX
APPLE
Origin:
Germany
REGIONS
GERMANY
USA
Not sure if the wine
is dry or
sweet? As a general
rule, if the
wine is low alcohol
(below 9%
ABV) you can
assume
that it’spairs
on
Sweet Riesling
the sweeter
side of
very
well with
the spectrum.
spicy
and spicedriven dishes,
including Indian and
Thai cuisine.
Dry Riesling has
enough acidity to
Germany is
known for the
world’s best
Riesling ranging
in style from dry
to sweet.
Washingon
State and New
York produce
dry and sweet
Riesling.
GERMAN LABEL
TERMS:
AUSTRALIA
Clare and Eden
Clare and Eden
Valley
produce dry
enough acidity to
pair wonderfully with
oily lighter
meats, like duck and
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variety / riesling
“torrronTEZ”
TorrontÉs
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variety / torrontes
Profile
FRUIT
BODY
DRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
MEYER
LEMON
PEACHLEMON ROSE
PEEL
PETAL
GERANIUM
Origin:
Argentina
DRY & ZESTY
COMMON
The Argentine
region of
STYLES
Salta is known
for making
dry Torrontés
with flavors of
grapefruit, lemon
peel,
nutmeg, and
saline.
A TOUCH
The high-altitude
vineyards in
Salta are known
for producing
high-quality
Torrontés.
Torrontés is an
indigenous
Argentine grape
that is a natural
cross with Muscat
of Alexandria
and the Chilean
grape called País.
Try Torrontés with
delicately
flavored meats and
sweet-sour
sauces such as
miso-glazed sea
bass orFISH
teriyaki& SUSHI
braised sesame
tofu.
BRAISED
TOFU
grape called País.
A TOUCH
SWEET
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variety / torrontes
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style / rose
Rosé Wine
Rosé
Rosé wine is
produced when red
grape skins
macerate in their
juices for a period of
time. Rosé is
produced in every
major country
and is made of
nearly every grape
variety, both red and
white. Rosé
wines range in taste
from dry
to sweet. For
example, a rosé of
Tempranillo is
usually always
dry and savory.
Whereas White
Whereas White
Zinfandel is almost
always sweet
and fruity.
Red wine grapes are
collected and
sorted.
Grape bunches are
destemmed.
Juice ferments with
skins in a
fermentation vessel
for a short
period of time.
Before wine
becomes deep red,
it’s separated from
the skins.
The fermentation
completes
without the skins.
Wine is kept cool in
storage tanks
to settle and
stabilize for a short
period of time.
Wines are clarified,
bottled, and
released shortly
thereafter.
“rose-aye”
aka: Rosado,
Rosato, Vin Gris
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RosÉ
Profile
FRUIT
BODY
DRY/SWEET
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
STRAWBERRY
ROSE
HONEYDEW
MELON PETAL
CELERYORANGE
PEEL
Origin:
unknown
REGIONS
FRANCE
USA
The rosé wines of
France are
dry and come
mainly from
Provence and
LanguedocRoussillon. The
blend typically
includes
Many new
styles of rosé
wine are
introduced
every
year, but the
largest rosé
production is
dedicated to
An aroma collector
glass will
capture the subtle
floral aromas
that are harder to
pick up in a
regular white wine
glass.
In the US, the
majority of
Zinfandel grapes go
toward the
production of White
Zinfandel.
includes
Grenache and
Syrah.
dedicated to
Zinfandel.
White Zinfandel.
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style / rose
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style / light-bodied-red
Light-Bodied
Red Wine
Gamay
Pinot
Noir
Light bodied red wines
are translucent in color and tend
to have
moderately high acidity.
They are
known for their
perfumed aromas
that are best collected
in a large
globe-shaped glass.
Red wine grapes are
collected and
sorted for quality and
ripeness.
Grape bunches are
destemmed or
go into fermentation
as a whole
bunch.
Juice ferments
with skins in
fermentation
vessels.
Wine is gently
pressed off
pomace (seeds,
stems, skins, etc.).
Wine is aged in
vessels for a
period of time.
During aging,
malolactic bacteria
convert “green
apple-y” malic
acid into “creamy”
Wines
are clarified,
lactic acid.
bottled, and
released shortly
thereafter.
“gam-may”
aka: Gamay
Noir, Beaujolais
Gamay
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variety / gamay
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
HUCKLEBERRY
RASPBERRY
VIOLETPOTTING BANANA
SOIL
Origin:
France
BEAUJOLAIS
QUALITY
BEAUJOLAIS
LEVELS
CRU
BEAUJOLAIS
VILLAGES
High
BEAUJOLAIS
quality
AND
Mid-range
BEAUJOLAIS
quality
NOUVEAU
Basic
75% of
BROUILLYAround
Gamay from
CHÉNAS
CÔTE DE
BROUILLY
JULIÉNAS
MORGON
MOULIN-ÀVENT
France comes from
the Beaujolais
region.
Looking for quality?
Seek out
Gamay Noir from a
Beaujolais
Cru. A cru is a
designated quality
zone. There are 10
Beaujolais
Crus.
quality
VENT
Crus.
RÉGNIÉ
Beaujolais Nouveau is
meant to
winefolly.com learn
variety / gamay
Pinot Noir
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variety / pinot-noir
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“pee-no
nwar”
aka:
Spätburgunder
CRANBERRY
CHERRYRASPBERRY
CLOVE MUSHROOM
Origin:
France
REGIONAL
DIFFERENCES:
When
comparing Pinot
NoirRASPBERRY
wines from &
CLOVE
different
regions,
you’ll notice
some taste
differences:
ZESTY ROSÉ
A dry rosé
tasting of
elderflower,
green
strawberry, and
sour plum.
COMMON
STYLES
CALIFORNIA
CENTRAL
CRANBERRY
OTAGO, NZ
AND
MUSHROOM
SOUTH
LIGHT
RED
Red wines vary
Looking for varieties
similar to
Pinot Noir? You might
also enjoy
St. Laurent, Cinsaut,
and
There are 15 common
Zweigelt.
clones of
Pinot Noir and each
has a distinct
flavor.
The original home of
Pinot Noir is
in Burgundy, France.
MUSHROOM
SOUTH
AUSTRALIA
FRANCE
Red wines vary
greatly in
taste based on
in Burgundy, France.
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variety / pinot-noir
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medium-bodied-red
Medium-Bodied
Red Wine
Barbera
Cabernet
Franc
Carignan
Carménère
Grenache
Mencía
Merlot Montepulciano
Negroamaro
Rhône/GSM
Blend
Sangiovese
Valpolicella
Blend
Zinfandel
Medium-bodied red
wines are
often referred to as
“food wines”
because of their
excellent ability
to pair with a wide
range of foods.
Generally speaking,
mediumbodied wines are
characterized by
dominant red-fruit
flavors.
Red wine grapes are
collected and
sorted to remove
leaves.
Grape bunches are
destemmed.
Juice ferments
with skins in
fermentation
vessels.
Wine is gently
pressed off
pomace (seeds,
stems, skins, etc.).
Wine is aged in
barrels or tanks
for a period of time.
During aging,
malolactic bacteria
convert “green appley” malic
acid into “creamy”
Wines
are clarified,
lactic acid.
bottled, and
released after a
period of aging.
“barBEARuh”
Barbera
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variety / barbera
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
BLACKBERRY
SOUR LICORICE
DRIED
CHERRY
HERBS
TAR
Origin:
Italy
REGIONAL
DIFFERENCES:
When
comparing Barbera
wines
from
BLACKBERRY
different
JAM &regions,
you’ll
notice
LICORICE
some
tastealcohol
Higher
differences:
wines with
more fruit
flavors.
COMMON STYLES: Looking for a
Barbera is
particular style?
produced two ways Pay attention to wine
UNOAKED
that
result in = RED descriptions
twoFRUIT
different
when seeking out
Aged
in
stainless
flavor profiles:
Barbera. The
steel,
color of the fruit (red
Barbera often has vs. black)
sour
often helps to identify
cherry, licorice,
the style.
and herb
aromas along withIt’s useful to note that
many
a brisk
exceptional Piedmont
spicy taste.
Barbera
CALIFORNIA
CALIFORNIAspicy taste.
ARGENTINA
OAKED =
CHOCOLATE
Barbera
wines have slightly
higher alcohol
winefolly.com learn
variety / barbera
Cabernet Franc
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variety / cabernet-franc
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“cab-err-nay
fronk“
aka: Chinon,
Bourgueil,
Bouchet,
Breton
STRAWBERRY
ROASTEDRED
PEPPER PLUM
CRUSHEDCHILI
GRAVEL PEPPER
Origin:
France
REGIONAL
DIFFERENCES:
When
comparing 100%
Cabernet Franc
in different regions,
you’ll notice
these secondary
flavors:
RED
BELL
PEPPER
Loire,
France
High-quality
Cabernet Franc
has high
BLENDING often
acidity and grippy
IN
tannins early on
but will age
Cabernet Franc is beautifully for 10–
15 years. Franc is
used in
Cabernet
Bordeaux blends the parent
as a
grape of Cabernet
support
Sauvignon and
character.
Merlot.
COMMON
STYLES
ZESTY &
ZESTY &
SAVORY
At its best—
tasting of red
STRAWBERRY
JAM
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variety / cabernet-franc
Carignan
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variety / carignan
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“care-in-yen”
aka: Mazuelo,
Cariñena,
Carignano
LICORICEBAKINGCURED
DRIED RASPBERRY
CRANBERRY
SPICES MEAT
Origin:
Spain
Carignan is a highly
productive,
drought-resistant
wine grape that
grows well in desert
conditions.
Because of this,
Carignan was
historically overcropped, which
produced lowquality bulk wine.
Fortunately, several
quality-
Try Carignan as a
Thanksgiving
wine; it matches
nicely with
turkey, cranberries,
roasted
squash, and baking
spices.
Looking for value?
Look for wines
from Côtes
Catalanes, Faugères,
and Minervois
appellations in
LanguedocRoussillon, France.
Also, you’ll find great
buys from
the Carignano del
CRANBERRY
Sulcis region in
Sardinia, Italy.
POULTRY
BAKING
qualityminded producers in
Languedoc-
BAKING
SPICES
winefolly.com learn
variety / carignan
“carmennair”
Carménère
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variety / carmenere
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
RASPBERRY
GREEN
BELL
PEPPER
VANILLA
BLACK BLACKBERRY
PLUM
Origin:
France
Carménère is a very
old variety
from Bordeaux,
France, that has
many taste
similarities to
Merlot
and Cabernet
Sauvignon.
Carménère could
have become
extinct had it not
been mistaken
for Merlot and
The region of
Colchagua in Chile
RED FRUIT &
GREEN PEPPER is well-known for fine
Carménère.
A lighter style
Keep your eyes peeled
with very little
oak aging offers for the
subregions of Los
notes of red
BLUEBERRY &
Lingues or
fruits, green
CHOCOLATE
Apalta there
on good
are less
pepper, paprika, Today
A richer style
vintages.
than
20 acres
and cocoa
that is made
of Carménère in
powder.
with extended
France.
barrel aging.
Tastes of
COMMON
STYLES
for Merlot and
planted in Chile
during the 19th
Tastes of
blueberry, black
pepper,
chocolate, green
winefolly.com learn
variety / carmenere
Grenache
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variety / grenache
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“grennnosh”
aka:
Garnacha
LEATHERLICORICE
DRIED GRILLED RUBY
STRAWBERRY
PLUM
RED
GRAPEFRUIT
Origin:
Spain
REGIONAL
DIFFERENCES:
When
comparing
Grenache
wines &
RASPBERRY
from
CLOVE
different
Higherregions,
alcohol
you’ll
notice
wines
with
some
taste
more
fruit
differences:
flavors
DRIED
STRAWBERRY &
HERBS
Lighter wines
with more herb
and tobacco
SPAIN
AUSTRALIA
In the glass,
Grenache is a
CÔTES DU
translucent violetRHÔNE &
CHÂTEAUNEUF- ruby hue that
develops thick wine
DU-PAPE
tears due to
its naturally higher
alcohol.
70% of the vineyards
in the highly
acclaimed
Châteauneuf-du-Pape
CALATAYUD
appellation in Rhône
& PRIORAT
Valley,
France, are Grenache.
Quality
REGIONS
LANGUEDOCROUSSILLON
VINOS
and tobacco
AUSTRALIA
flavors
USA
FRANCE
VINOS
DE
Quality
Grenache easily ages
15–20
years.
winefolly.com learn
variety / grenache
“men-thee-uh”
aka: Jaen, Bierzo,
Ribeira Sacra
Mencía
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variety / mencia
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
BLACKBERRY
SOUR POMEGRANATE
BLACK CRUSHED
CHERRY
LICORICE
GRAVEL
Origin:
Spain
SPANISH QUALITY
LEVELS: Each
subregion has a
different aging
system, but
Mencia is a
Highly prized Mencía generally:
relatively unknown wines come
wine grape from the from old hillside
Iberian
vineyards.
No barrel or
Peninsula that
bottle-aging
tastes remarkably
In Portugal, Mencía
requirements.
similar to Merlot
is called Jaen
Check with
wines from cool
(pronounced “zsproducer for
climates. The grape eyn”).
specifics.
CRIANZA/BARRICA
NO
CLASSIFICA
grows mostly
in the subregions of
Bierzo, Ribeira
CRIANZA/BARRICA
Minimal aging in
barrel
winefolly.com learn
variety / mencia
“murrlow”
Merlot
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variety / merlot
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
RASPBERRY
CEDAR
BLACK SUGAR CHOCOLATE
CHERRY PLUM
Origin:
France
REGIONAL
DIFFERENCES
BLACKBERRY
& VANILLA
When comparing
Merlot wines
from different
regions,
you’ll &
RED PLUM
notice
some taste
CEDAR
AUSTRALIA
differences:
Looking for quality?
High-quality
grapes grow in
BORDEAUX Merlot
vineyards
that struggle to
concentrate the
grapes. Look to
hillside and highVENETO & FRIULI- elevation vineyards.
VENEZIA GIULIA Merlot is often
Merlot aged in
misidentified as
WASHINGTON
American oak has
Cabernet Sauvignon in
STATE, USA
rich herbaceous notes
blind
dill and
SONOMA, CA, USAof
tasting because
cedar.
NAPA, CA, USA
REGIONS
TUSCANY
CALIFORNIA
FRANCE
SOUTH
AFRICA
AFRICA
ITALY
NAPA, CA, USA
SOUTH
ARGENTINA
WASHINGTON
cedar.
they’re closely
related (see Cabernet
Franc, pgs.
winefolly.com learn
variety / merlot
“mon-ta-pullchee-anno”
Montepulciano
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variety / montepulciano
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
RED
PLUM
OREGANO
TAR
SOUR BOYSENBERRY
CHERRY
Origin:
Southern
Italy
Montepulciano is the
second most
planted red grape in
Italy. The
majority of wines
made from this
grape are labeled
“Montepulciano
d’Abruzzo” and are
from Abruzzo,
Italy.
Typically
Montepulciano wines
have red-fruit
REGIONAL WINES: Looking for quality?
Montepulciano
Look for a
is labeled
wine with at least 4
Abruzzoby its
regional
name:
years of age
MONTEPULCIANO
and expect to spend
D’ABRUZZO
between
$20–$30
a bottle.
Montepulciano
is
CONTROGUERRA
commonly
Marche
ROSSO
CONERO
confused with Vino
Nobile di
Montepulciano—a
wine from
Tuscany made with
Sangiovese.
have red-fruit
flavors similar to
Merlot. High-quality
CONERO
COLLINE
Sangiovese.
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montepulciano
“negrowamaro”
Negroamaro
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variety / negroamaro
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
PRUNE DRIED
BLACK BLACK BLACKBERRY
CHERRY PLUM
HERBS
Origin:
Puglia,
Italy
Negroamaro or
“black bitter” is a
native grape in
Puglia, Italy. It
grows mostly
toward the very
point of the “heel”
of Puglia, Italy,
along the Ionian
Sea. The region is
hot, so the best
vineyards tend to
be adjacent to the
sea, where
REGIONAL
WINES
Negroamaro is
labeled by its
regional name.
The following
regions contain
70–100%
Negroamaro:
Puglia
Negroamaro is often
blended with
Primitivo (aka
Zinfandel), where it
complements the
sweet red fruit
flavors of Primitivo
with tannin
Try
Negroamaro
with
structure,
black fruit,
barbecued
and a smoky
chicken
and quality.
herbaceous
caramelized onion
pizza, pulled pork
sandwiches,
sea, where
cooler nighttime
temperatures
produce grapes
Puglia
SALICE
sandwiches,
fried mushrooms, or
teriyaki.
winefolly.com learn
variety / negroamaro
Rhône/GSM Blend
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wine / rhone-blend
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“roan”
aka: GrenacheSyrah-Mourvèdre,
Côtes du Rhône
RASPBERRY
BLACKBERRY
DRIED
GREEN
HERBS
BAKING LAVENDER
SPICES
Production
Regions: France,
Spain, Australia,
USA, South
Africa
REGIONAL
DIFFERENCES
BLACKBERRY
CÔTES DU
& CLOVE
When comparing
Rhône blends
from different
regions,
you’ll
DRIED
notice
some taste
STAWBERRY
&
SOUTH
differences:
HERBS
ROUSSILLON
SPAIN
AUSTRALIA
FRANCE
Looking for value?
LanguedocRoussillon, France, and
La Mancha,
Spain, offer good
values. Look for
wines with high
proportions of
The highest quality
Grenache.
GSMs come
from Priorat and
Méntrida, Spain;
Châteauneuf-duPape, France;
REGIONS
RHÔNE (FR)
LANGUEDOC(FR)
CATALONIA
(ESP) ARAGON
(ESP)
LA MANCHA &
MADRID (ESP)
FRANCE
SOUTH
WASHINGTON
AFRICA
MADRID (ESP)
CENTRAL
COAST, CA
Pape, France;
Barossa Valley,
Australia; and
Santa Barbara, CA,
winefolly.com learn
wine / rhone-blend
Sangiovese
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variety / sangiovese
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“san-jo vay-zay”
aka: Chianti,
Brunello, Nielluccio,
Morellino
RASPBERRY
POTPOURRI
CLAY
RED
ROASTED
POT
CURRANT
TOMATO
Origin:
Italy
REGIONAL WINES: Sangiovese pairs with
Sangiovese is
rich meats
RUSTIC
commonly labeled by and tomato-based
TOMATO &
its regional
dishes such as
LEATHER
Tuscany
name. The following lasagna, pasta
Traditional
regions
Bolognese, and
production
contain 60–100% pizza.
maintains
Sangiovese:
Sangiovese is Italy’s
Sangiovese’s
top wine. It is
herbaceous
BRUNELLO
DI
produced primarily in
flavors and high
acidity by aging
MONTALCINOTuscany,
Campania, and
wines in
Umbria.
well-used barrels
that don’t
Sangiovese was first
COMMON
STYLES
CHIANTI
ROSSO DI
that don’t
impart vanillalike flavors.
ROSSO DI Sangiovese was first
introduced
MONTALCINO
to California in the
winefolly.com learn
variety / sangiovese
Valpolicella blend
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wine / valpolicella-blend
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“val-pollachellah”
aka:
Amarone
CAROB GREEN
SOUR CINNAMON
GREEN
CHERRY
PEPPERCORN
ALMOND
Origin:
Veneto,
Italy
There are 4 main
grapes of
Valpolicella. The
Corvina and
Corvinone
grapes
CORVINA
&
are CORVINONE
known to
produce
Spicythe
redhighest
fruit
quality
wines.
and green
almond flavors
Looking for value?
Some Ripasso
taste very similar to
VALPOLICELLA
Amarone at a
fraction of the price.
CLASSICO
QUALITY
LEVELS
tart cherry and ash Amarone and
Recioto are made
with the
apassimento method.
Grapes are dried on
straw mats
over the winter to
dark berries and highconcentrate
acidity
VALPOLICELLA
SUPERIORE
RONDINELLA
Adds floral
aromas and has
aromas and has
low tannin
sugars and then
VALPOLICELLA
pressed and
SUPERIORE fermented very
winefolly.com learn wine /
valpolicella-blend
“zin-fan-dell”
aka: Primitivo,
Tribidrag
ZInfandel
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variety / zinfandel
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
BLACKBERRY
STRAWBERRY
PEACH
5SWEET
PRESERVES
SPICE
TOBACCO
POWDER
Origin:
Croatia
The origin of
Zinfandel remained a
mystery until DNA
testing showed
it was identical to
Primitivo in
Italy and Tribidrag in
Croatia,
where the grape
originated.
Zinfandel used to be
prized and
traded in Venice
during the 1400s.
CALIFORNIA,
USA
The best
Zinfandel grows
in
the hills of Napa,
Sonoma,
Paso Robles, and
the Sierra
Foothills.
Exceptional old
vineyards can be
found in
REGIONS
RED FRUITS &
SPICE
A lighter style with
lower
alcohol (~13.5%)
has
raspberry, rose
petal, spice
cake, sage, and
black pepper
flavors.
COMMON
STYLES
JAM & SMOKED
during the 1400s.
Zinfandel naturally
produces a
found in
Lodi.
JAM & SMOKED
CARAMEL
A rich style with
higher
winefolly.com learn
variety / zinfandel
winefolly.com learn style /
full-bodied-red
Full-Bodied
Red Wine
Aglianico
Bordeaux
Blend
Cabernet
Sauvignon
Malbec
Mourvèdre
Nebbiolo Nero
D’Avola
Petit Verdot
Petite Sirah
Pinotage
Syrah
Tempranillo
Touriga
Nacional
Full-bodied red wines
typically
have high tannin,
opaque ruby
color from high
anthocyanin
content, and rich fruit
flavors.
Wines that are bold
such as these
can be enjoyed on their
own or
with equally boldflavored foods.
Red wine grapes are
collected and
sorted.
Grape bunches are
destemmed.
Juice ferments
with skins in
fermentation
vessels.
Wine is gently
pressed off
pomace (seeds,
stems, skins, etc.).
Wine is aged in
barrels for a
period of time.
During aging,
malolactic bacteria
convert “green
apple-y” malic
acid
into
Wines
are“creamy”
clarified,
lactic
acid.
bottled, and
released after a
period of aging.
Aglianico
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variety / aglianico
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“alliyawn-nico”
aka:
Taurasi
WHITE BLACK SMOKE GAME SPICED
PEPPER CHERRY
PLUM
Origin:
Southern
Italy
Aglianico produces
wines with a
deep color, high
tannin, and
acidity. It is
considered one of
the
classic wines
of
Decanting
improves
Southern
the taste Italy.
of
bold red wines like
Aglianico.
Decant this wine
for at least 2
hours.
AGLIANICO
AGLIANICO
WINESTAURASI
DEL
VULTURE
Flavors of
blackberry sauce,
licorice, and
smoke. 100%
Aglianico from
Mount
Flavors of black
raspberry,
smoked meats, and
cigar.
Look for wines with
around
10 years of age.
IRPINIA,
hours.
Mount
Vulture in
Basilicata.
IRPINIA,
BENEVENTANO, &
CAMPANIA Flavors
winefolly.com learn
variety / aglianico
“bore-doe”
aka: Meritage,
Cabernet-Merlot
Bordeaux Blend
winefolly.com / learn /
wine / bordeaux-blend
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
PLUM BLACK VIOLET GRAPHITECEDAR
CURRANT
REGIONAL DIFFERENCES: When
comparing Bordeaux blends from
different regions, you’ll notice some
BLACKBERRY, MENTHOL,
BLACK CHERRY,
taste differences:
&
VIOLET, &
CEDAR
BAY LEAF
Expect ripe black fruitExpect
with tart
undertones of menthol,
black and red
chocolate, and allspice.
fruit flavors with
Wines may be bolder undertones
with
riper-tasting tannin. of violet, black
pepper, and
PASO ROBLES & NAPA,
bay leaf. Wines
CA, USA
may taste
lighter due to
higher acidity.
BORDEAUX,
AUSTRALIA
Blends dominated by
Cabernet
Sauvignon typically
have grippier
tannin and green
peppercorn
notes, whereas
Merlot blends have
The
first Bordeaux
smoother
tannins
blend
to
and more red
become
popular was
fruit notes.
not a red
wine but a brilliant
red rosé called
Claret (“Clair-ette”).
AUSTRALIA
BORDEAUX,
FRANCE
MENDOZA, ARGENTINA
Claret (“Clair-ette”).
Today, Claret
is rare but can still
be found under
winefolly.com learn wine /
bordeaux-blend
Cabernet Sauvignon
Profile
winefolly.com / learn /
variety / cabernetsauvignon
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
“cab-er-nay
saw-vin-yawn”
dominant
flavors
BLACK BLACK RED
BAKING CEDAR
CHERRYCURRANTBELL
SPICES
PEPPER
Origin:
France
REGIONAL DIFFERENCES: When
comparing Cabernet Sauvignon wines
from different regions, you’ll notice some
BLACK
FRUITS,
RED FRUITS,
taste
differences:
BLACK PEPPER,
MINT, AND
AND COCOA
GREEN
POWDER
PEPPERCORN
Cool-climate
Warm climate
BORDEAUX,
CALIFORNIA,
Cabernet
regions
lend
FRANCE
USA
tends
to exhibit
to more fruitred fruit
forward wines
flavors and a
with higher
lighter body.
alcohol and ripetasting tannin.
AUSTRALIA
ARGENTINA
CHILE
NORTHERN
Cabernet Sauvignon
is a natural
cross between
Cabernet Franc
and Sauvignon Blanc
that first
appeared in
Bordeaux in the
mid-1600s. Today, it
is the most
planted wine grape in
the world.
SOUTH
NORTHERN
ITALY
ARGENTINA
winefolly.com learn variety /
cabernet-sauvignon
“malbek”
aka: Côt
Malbec
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variety / malbec
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
RED
PLUM
BLUEBERRY
VANILLA
SWEET COCOA
TOBACCO
Origin: South
West France
Malbec originated in
South West
France around
Cahors but was
never considered an
important
wine until Argentina
revived the
variety. Today,
Argentina
produces over 75%
of the world’s
Malbec wines.
The majority of
COMMON
BASIC
STYLES
MALBEC
A juicy style of
Malbec with
dominant red
fruit flavors
and balanced
tannin, and is
made with little
to no oak
In Argentina, altitude is
a key
quality indicator for
Malbec.
Higher-elevation
Malbec will have
higher acidity, more
tannin, and
additional flower and
herb notes.
In France, Malbec is
mostly from
Cahors in the South
West region.
The majority of
Malbec in
Argentina comes
to no oak
aging.
West region.
This wine, with a more
earthy
winefolly.com learn
variety / malbec
MourvÈdre
winefolly.com / learn /
variety / mourvedre
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“moore-ved”
aka:
Monastrell,
Mataro
BLACKBERRY
BLACK COCOASWEET ROASTED
PEPPER
TOBACCO
MEAT
Origin:
Spain
This variety is very
old and may
have been
introduced to Spain
by
the Phoenicians
who traveled into
Catalonia around
500 BCE.
Mourvèdre is most
commonly
used as a blending
grape, and is
the “M” in the
Looking for value?
Bottles of
Spanish Monastrell are
SPAIN
of superb
value and don’t require
Called Monastrell aging.
in Spain
Decant
In Spain,Monastrell
Monastrellfor
is
and found in
at
least
1
used in
Valencia, Jumilla, hour.
Cava to make
Yecla, Almansa,
sparkling rosé.
and Alicante.
In France, Mourvèdre is
also made
into a non-sparkling
REGIONS
FRANCE
the “M” in the
Rhône/GSM blend.
It adds color, tannin
FRANCE
Single-varietal
Mourvèdre
into a non-sparkling
rosé. You can
find this style in
Bandol, Provence.
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Nebbiolo
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Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
ROSE
“nebby-oh-low”
aka: Barolo,
Barbaresco,
Spanna,
Chiavennasca
CHERRY LEATHERCLAY
POT
ANISE
Origin:
northern
Italy
Nebbiolo is
considered one of
Italy’s top red wines.
It is perhaps
more famously
known by the
names of its two
top regions:
Barolo and
Barbaresco.
Nebbiolo
wines are palecolored and
REGIONAL WINES:
Nebbiolo is
commonly labeled
by its regional
Piedmont
name.
The following
regions
contain 70–100%
Nebbiolo:
BAROLO
Love Nebbiolo? Wines
labeled as
“Langhe Nebbiolo”
offer exceptional
value on good
vintages.
During the mid-1800s
Barolo was
a sweet red wine.
BARBARESCO
NEBBIOLO
DALBA
Barolo Chinato is a
richly spiced
red vermouth made
with Nebbiolo.
aromatic—features
of a lightbodied wine—
DALBA
LANGHE
with Nebbiolo.
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Nero D’Avola
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Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“nair-oh
davo-la”
aka:
Calabrese
TOBACCO
BLACK BLACK LICORICE
CHILI
CHERRY PLUM
PEPPER
Origin:
Sicily,
Italy
Nero d’Avola is the
most planted
red variety on the
Island of Sicily.
The wines have very
bold sweet
fruit flavors and
often a subtly
sweet smoky finish.
The spicy pepper
flavors in Nero
d’Avola become
smoother with an
hour of decanting.
If you like the
candied red fruit
flavors of Nero
Quality Nero d’Avola d’Avola, you might
also enjoy other
wines are
often described as Sicilian red wines:
having red
NERELLO
fruit, black pepper,
FRAPPATO
Try pairing Nero
d’Avola with oxtail
soup, beef and barley
stew, or
bacon burgers.
Dishes with gamy
and meaty flavors
will bring out
the wine’s bright,
sweet fruit
flavors.
OXTAIL
SOUP
BEEF AND
BARLEY
BACON
STEW
fruit, black pepper,
licorice, and
spice cake flavors.
NERELLO
MASCALESE
BACON
STEW
BURGER
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“peh-tee
vur-doe”
petit Verdot
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Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
BLACK PLUM
CHERRY
VIOLET LILAC
SAGE
Origin:
France
Petit Verdot is
highly desired as a
blending grape
because of its
deep purple color,
high tannin, and
floral aromas. You’ll
find this
grape most
commonly used in
Bordeaux blends.
If you would like to
taste a singlevarietal Petit
Looking for a bolder
Bordeaux
blend? Seek wines
with a higher
proportion of Petit
Verdot and/or
Petite
Sirah.
The most
famous
REGIONS
SPAIN
Found in
Castilla-La
Mancha
where it adds
dark fruit
flavors to
Bordeaux
blends.
BORDEAUX,
Chilean
Carménère, called
“Purple Angel,”
adds 10% Petit
Verdot to
embolden the wine
with notes of
varietal Petit
Verdot, look in
Washington State,
BORDEAUX,
FRANCE
The classic “Left
with notes of
dark fruit, chocolate,
and sage.
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Petite Sirah
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Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“peh-teet
sear-ah”
aka: Durif,
Petite Syrah
SUGAR-BLUEBERRY
DARK
BLACK BLACK
PLUM
CHOCOLATE
PEPPER TEA
Origin:
France
Petite Sirah is the
offspring grape
of Syrah and a rare
black grape
from South West
France called
Peloursin.
Today, Petite Sirah
grows primarily
in California, where
it’s often used
to add body to
Cabernet
Sauvignon and
Petite Sirah is one
of the best
values for fullbodied red wine.
Look for wines with
extended
oak aging or a
small percentage
Petite
Sirah and
of Zinfandel,
which
other
opaque,
acts to
soften
high-tannin
red
the high tannin.
wines contain 2–3
times as many
antioxidants as
Petite Sirah will
taste great
alongside rich
braised meats,
barbecue,
casseroles, and
meaty
pasta dishes.
BARBECUE
MEATY
PASTA
DISHES
CASSEROL
Sauvignon and
Zinfandel.
antioxidants as
light, translucent red
wines like
Zinfandel and
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“peeno-taj”
Pinotage
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Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
FIG
BLACK BLACKBERRY
CHERRY
MENTHOL
ROASTED
MEAT
Origin:
South
Africa
Pinotage is the
most planted red
grape in South
Africa. It was
created by a
scientist who
crossed Cinsaut
with Pinot Noir in
1925. The scientist,
Abraham
Herold, was
attempting to
create
a wine that tasted
Look for Pinotage
wines with
descriptions of both
red and black
fruit flavors, a hint
that suggests
a wine with more
balance and
complexity.
SIMILAR WINES:
you like
Australian Shiraz or
American
Petite Sirah, you will
enjoy the
black fruit
flavors
SOUTH
and sweet
AFRICAN
tobacco
notes in
PINOTAGE
South African
Avoid low-quality
AMERICAN
Pinotage. AUSTRALIAN
bulk Pinotage.
PETITE
SHIRAZ
The wines can have
SIRAH
a pungent
note of tar and nail
a wine that tasted
like Pinot Noir
but was hardy
enough to thrive in
note of tar and nail
polish
remover—a sign of
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Syrah
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
BLUEBERRY
PLUM
“searah”
aka:
Shiraz
TOBACCO
MILK
GREEN
CHOCOLATE PEPPERCORN
Origin:
France
REGIONAL DIFFERENCES: When
comparing Syrah wines from different
regions, you’ll notice some taste
FRUIT-FORWARD
SAVORY PLUM,
differences:
BLACKBERRY,
OLIVE, &
BLUEBERRY, &
GREEN
SWEET
PEPPERCORN
TOBACCO
Medium-to fullbodied
Full-bodied wines
wines with
with
savory flavors of
fruit-forward
plum, olive,
flavors of
boysenberry,
blackberry,
leather, green
blueberry, sweet
peppercorn,
tobacco smoke,
bacon fat, and
chocolate,
cocoa powder
Regions where Syrah
is a
single-varietal wine:
SOUTH
AUSTRALIA
Regions
where Syrah
is blended
with
NORTHERN
CÔTES
other
DU
varieties:
RHÔNE,
RHÔNE
CALIFORNIA, USA
FRANCE
COLUMBIA VALLEY,
LANGUEDOCWA,
USA
ROUSSILLON,
FRANCE
CASTILLA-LA
MANCHA, SPAIN
chocolate,
baking spices,
and vanilla
CALIFORNIA, USA
bacon fat, and
cocoa powder
RHÔNE,
FRANCE
MANCHA, SPAIN
EXTREMADURA,
SPAIN
CATALONIA, SPAIN
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syrah
Tempranillo
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Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
CHERRYDRIED
FIG
“temp-rah-neeoh”
aka: Cencibel,
Tinta Roriz, Tinta
de
Toro, Rioja, Ribera
del Duero
CEDAR TOBACCODILL
Origin:
Spain
REGIONAL WINES:
Tempranillo is
Spain’s top red
La Rioja
wine.
It’s typically
labeled by its
regional name.
RIOJA
Castilla y
León
RIBERA
DEL
AGING TERMS:
Spanish wines
can be identified
ROBLE/TINTO
by
aging terms.
Littlevary
to no
oak
Rules
from
agingto region.
region
CRIANZA
~6–12 months
aging in oak
RESERVA
YOUNG
(ROBLE/CRIANZA)
Juicy red fruit
flavors, herbs,
and a spicy kick
SOME AGING
(RESERVA)
COMMON
STYLES
Red and black fruit
flavors,
dried roses, and
baking
spices LONG
DEL
DUERO
RESERVA
spices LONG
AGING (RESERVA+)
12 months oak
Dried red and black
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Touriga Nacional
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Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
“tor-ee-gah
nah-see-unnall”
dominant
flavors
VIOLETBLUEBERRY
PLUM
MINT
WET
SLATE
Origin:
Portugal
Touriga Nacional is
a deeply
colored red wine
grape that
originated in the
Douro Valley of
Portugal. It has
been traditionally
used for Port wine,
although
several Portuguese
winemakers
have started to
create dry red
REGIONS
DOURO
Expect flavors of
blueberry,
black currant,
violets, vanilla,
and subtle notes
of roasted
meat. Wine is
structured with
fine gravelly
ALENTEJO
Alentejo produces
a rich but
juicy style with
black and red
fruit,
violet,
There
are
just under
licorice,
and
100 acres of
usually
a touchinofthe
Touriga
Nacional
US,vanilla
found
from
oak
aging.
mostly in
Lodi,
CA.
create dry red
wines with Touriga
Nacional and
the other primary
fine gravelly
tannins.
DÃO
from in
oak
aging.
mostly
Lodi,
CA.
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touriga-nacional
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style / dessert
Dessert
Wine
Madeira
Marsala
Port
Sauternais
sherry vin
santo
Dessert wines range
in style
from off-dry to very
sweet. The
sweetest and highest
acidity
of these dessert
wines can be
cellared for many
years to develop
subtle nutty flavors.
Some dessert wines
are stabilized
with the addition of
brandy in
a process called
fortification.
Fortified wines have
high alcohol
and can store open
for up to a
month.
month.
This book includes to
examples of
common dessert
Types of Dessert
Wine
Fortified
Wine
Wines are
preserved with the
addition of spirits
usually before
all the grape sugar
is fermented.
Ice Wine /
Eiswein
Grapes
freeze while
still on the
vine and are
Late-Harvest WineDried Grape
Grapes are harvested
Wine Also
late in the
known as
growing season when
Passito in
the sugar
Italy.
content is highest. Grapes are
laid out to
raisinate
“Noble Rot” Wine and lose up to
70% of their
Botrytis
cinerea (aka moisture
content.
“noble rot”)
is a fungal rot
vine and are
picked and
that causes
grapes
Madeira
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Profile
FRUIT
BODY
SWEET
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“mad-deeruh”
Style:
Fortified
Wine
BURNT WALNUT PEACH HAZELNUT
ORANGE
CARAMELOIL
PEEL
Origin: Madeira
Island, Portugal
QUALITY LEVELS &
AGING
FINEST/CHOICE/SELECT
Aged 3 yrs by
Estufa & made with
Tinta Negramoll.
RAINWATER
Medium-dry style
aged 3 yrs and
typically blended
w/T. Negramoll.
EXTRA DRY:
0–50 g/L RS
SWEETNESS
LEVELS
DRY: 50–65
g/L RS
MEDIUM DRY:
65–80 g/L RS
ESTUFA
METHOD
Wine is heated in tanks
forTINTA
a short
NEGRAMOLL /
5COLHEITA/HARVEST period
of time.
RAINWATER
YEAR/RESERVE/MATURE
A single vintage
Dry–sweet and basic
Aged
5–10
years
aged 5+
years
by
quality
and
typically
Canteiro.
Often a
blended
with Tinta
single variety.
Negramoll.
CANTEIRO
METHOD
SERCIAL
10-YEAR/SPECIAL
RESERVE
Aged 10–15 years
Multi-vintage blend
by Canteiro.
SOLERA
Wines age naturally in
The lightest, extra-dry
barrels in
style
warm rooms or under
(serve chilled)
the sun.
65–80 g/L RS
MEDIUM
RICH/SWEET:
80–96 g/L RS
Multi-vintage blend
(serve chilled)
by Canteiro.
the sun.
by Canteiro.
Often a single
First year of solera
variety.
is listed on the
VERDELHO
TYPES
OF
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Marsala
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Profile
FRUIT
BODY
SWEET
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“mar-saluh”
Style:
Fortified
Wine
STEWED VANILLATAMARIND
BROWN TOBACCO
APRICOT
SUGAR
Origin:
Italy
GOLD (ORO)
STYLES
Made with
OFwhite grapes.
MARSALA
AMBER
(AMBRA)
Made with
white grapes
and cooked
wine must.
ROSSO
(RUBINO)
GRILLO
Rare. A red
Marsala with up
to
30% white
NERO
grapes.
D’AVOLA
AGING TERMS
& STYLES
FINE/FINE IP
All styles.
Aged 1 year.
SUPERIOR MARSALA
FOR
SUPERIOR
All styles.
COOKING
Aged
2
years.
RESERVE
SWEET
Dry to
MARSALA
semisweet.
MARSALA
WINE
Aged 4+
years.
Use for sweet sauces
GRAPES
SWEETNESS
DRY
with pork
CATTARATOVIRGIN/VIRGIN
(SECCO):0–40 and chicken or in
LEVELS
SOLERA
g/L RS Dry.
INZOLIA
desserts such as
Aged 5+ years.
zabaglione.
SEMISWEET
VIRGIN
(SEMISECCO):
STRAVECCHIO/
PIGNATELLO
NERELLO
GRECIANO
MASCALESE
(SEMISECCO):
STRAVECCHIO/
40–100
VIRGIN g/L RS
RESERVE
SWEET/GD
DRY
MARSALA
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Port
Profile
FRUIT
BODY
TANNIN
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“port”
Style:
Fortified
Wine
CINNAMON
CANDY STAR
RIPE RASPBERRY
APPLE ANISE
BLACKBERRY
SAUCE
Origin:
Portugal
YOUNG PORT
TAWNY PORT
A youthful style of
Port wine
that’s aged for a
short time and
designed to be
drunk immediately.
Wines
tend to have
RUBY
more
spice
Red
fruit and
notes
and
tannin.
chocolate
flavors with
spicy acidity
LBV (LATE
BOTTLED
VINTAGE)
Oak-aged Port
wines that age for
several years
develop nutty
flavors from
oxidation. Since
they
are aged by the
winery, they can
be enjoyed
immediately.
Raspberry, dried
blueberry,
cinnamon, clove,
and caramel
Red and black
fruit flavors,
spice, and
cocoa with high
tannin and
acidity WHITE
10-YEAR
20-YEAR
AGE-WORTHY
PORT
Stoppered with a
standard
corkPORT
VINTAGE
andSingle-vintage
designed to
Ports
from
age 40+ years.
exceptional years.
Expect to
age for a
minimum of 10
years and ideally
30–50
years.
Fig, raisin, caramel,
orange
zest, and
CRUSTED PORT
A multi-vintage
Port
designed to age
acidity WHITE
Dried peach,
white pepper,
tangerine zest,
zest, and
cinnamon
designed to age
just like
vintage Port.
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Sauternais
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Profile
FRUIT
BODY
VERY
SWEET
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“sowturn-aye”
Style:
Noble Rot
LEMON APRICOTQUINCE HONEY GINGER
CURD
Origin:
France
GRAPES: The sweet
of
Bordeaux are made
exclusively
withSÉMILLON
white grapes.
The popular
choice.
Sémillon adds
body and
tropical fruit
notes.
wines
MAIN REGIONS: The
name
Sauternais refers to
the dessertwine-producing
areas in Bordeaux
that are typically
found close to
the river where
grapes often
develop noble rot
(see Glossary).
Adds lime and
An average glass of
Sauternes
has nearly 17 grams
of sugar per
4 oz serving.
However, due to the
wine’s high natural
acidity, the
sugar level tastes
SAUTERNES
BORDEAUX
SAUVIGNONMOELLEUX
BLANC
Some producers only
produce
sweet wines on
vintages when
white grapes
develop noble rot.
BARSAC
Adds lime and
grapefruit
notes with
BARSAC
SAINTE-
sugar level tastes
balanced.
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Sherry
Profile
FRUIT
BODY
OFFDRY
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
“share-ee”
Style:
Fortified
Wine
JACKFRUIT
SALINE PRESERVED
BRAZIL
LEMON NUT
ALMOND
Origin:
Spain
DRY
SHERRY
STYLES
FINO &
SWEET
SHERRY
STYLES
PX (PEDRO
MANZANILLA
XIMÉNEZ)
These
Sherry
wines
Sweet
are
Very light styles
TheSherries
sweetest
are with
madesalty
with
typically
style made of
Palomino
Fino
produced
fruit flavors. Serve
Pedro with
Ximénez
grapes
and
come
in
Pedro
Ximénez
chilled.
with fig andor
a range of styles
Moscatel
grapes.
date flavors.
depending on
the winemaking
method.
Slightly bolder
nutty style in
A very sweet
between Fino and
style made of
Oloroso.
Muscat of
Alexandria with
caramel flavors.
SOLERA
AGING
Sherry wines
4-SCALE
employ a unique
SOLERA
multi-vintage aging
technique
calledwine
a solera.
New
goes into
Soleras
are tiers
the
top scale,
of barrels
with
3 tois
and
finished
wine
9 stepsincalled
taken
small
criaderas,from
or scales:
portions
the
bottom scale.
Wines “run the scales”
for at least
AMONTILLADO
MOSCATEL
PALO
PALO
CORTADO
caramel flavors. for at least
3 years up to 50 years
(or more).
SWEETENED
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Vin Santo
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Profile
FRUIT
BODY
VERY
SWEET
ACIDITY
ALCOHOL
possible
flavors
dominant
flavors
PERFUME FIG
“vin sontow”
Style: Dried
Grape Wine
RAISIN ALMOND TOFFEE
Origin:
Italy
Vin Santo is made
with the
appassimento
method. Grapes are
harvested and laid
out on straw
mats for up to 6
months
where
STRAW
they will
dry and
MATS
lose
70%
Then,about
the raisinated
of
their are
water
grapes
content. and put
squeezed
into oak or
chestnut barrels to
vinify. The
Tuscany and Umbria
are the main
regions that
WHITE VIN produce Vin Santo
in
SANTO
Italy. You can also
find excellent
The most
common type of passito-style aged
Vin
Santo is
Malvasia
Vin Santo has
traditionally
wines from Sicily
dried fig,
enjoyed
called Malvasia
almond, and
during
Easter week
delle Lipari.
toffee flavors
and paired
and is made
with almond
primarily with
A rare style of
biscotti.
Malvasia Bianca
COMMON
STYLES
GRAPES RAISINS
RED VIN
SANTO
vinify. The
fermentation is very
slow and can
A rare style of
Malvasia Bianca
Vin Santo
and
called Occhio di
Trebbiano.
Pernice
biscotti.
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Wine Regions
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Wine
Regions
Wine Regions
Of
the World
Argentina
Australia
Austria
Chile
France
Germany
Italy
New Zealand
Portugal
South Africa
Spain
UNited
States
WIne Regions of the world
winefolly.com learn region /
world-wine-regions
There are over 90 countries making wine in the
world. The 12 countries included
in this book account for 80% of the wine
produced in the world.
6.8 billion gallons of
wine is
enough to fill the
area of 99 city
blocks of Manhattan
with 40 feet
of wine.
Cool vs. Warm Climate Wine Regions
Climate affects the taste of wine. Generally,
cool climates make wines with
more tart flavors and hot climates make
wines with more ripe flavors.
Cool climate regions
are known
to produce fine
white wines with
higher acidity.
Cooler growing
regions are found in
latitudinal
Warm
climate CLIMATE
Hot climate regions
WARM
COOL
HOT CLIMAT
regions are known
are known for
REGION
and white
bolder
red wines with
CLIMATE for red
REGION
wines with
moderate to
REGION moderate to high low acidity.
acidity.
latitudinal
zones closer to the
poles,
higher elevation
Where Wine
Grows
LATITUDINAL
ZONES WHERE
GRAPES
The WINE
latitudinal
zones
GROW
above
illustrate a general
overview of
where wine grapes
grow. It’s useful
to note that some
regions outside
of these zones,
including parts of
Brazil, Mexico, and
India, can also
India, can also
make wine due to their
unique
microclimates.
Argentina
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region / argentina
Argentina is a New World region that is most
known for a bold and fruity style
of Malbec. The country accounts for over
75% of the world’s Malbec wines.
Top wines of
Argentina
MALBEC
The country’s top
wine ranges
in
LUJÁN
taste fromDE
juicy
tart raspberry
CUYO
flavors to rich
blueberry and
SALTA
sweet tobacco
depending on
Argentine
Syrah
vintage, quality,
offers
full-bodied
and oak
program.
flavors of
boysenberry,
MENDOZA
BONARDA (DOUCE
NOIR) Also known as
CABERNET
Charbono in
SAUVIGNON
California, Bonarda is
the second
most planted
LUJÁN
Argentine Cabernet
Argentine grape.
Sauvignon DE
Expect flavors of
offers rich CUYO
black
TORRONTÉS
black currant,
MAIPÚ
raspberry,
mocha,
Argentina’s
licorice, and dried
and tobaccoown
leaf
PINOT
NOIR
variety
ranges in
green herbs.
flavors with
taste
from
dry and
MENDOZA
medium
tannin
and
Argentine
Pinot Noir
citrusy,
pepperyto
offers flavors
off-dry
acidity. with rich
of ripe raspberries,
aromas of peach
rhubarb,
and guava.
UCO VALLEY
MENDOZA
LA
RIOJA
SYRAHUCO
VALLEY
SAN
JUAN
SALTA
PATAGONIA
boysenberry,
licorice,
plum, and cocoa.
The best
JUAN
rhubarb,
UCO VALLEY
and spiced
CATAMARCA minerals,
(MENDOZA)
plum.
and guava.
LA
Australia
winefolly.com learn
region / australia
Australia is most famous for Shiraz, a very rich,
smoky, and fruit-forward style
of Syrah. Australia has 3 distinct climate areas
offering a range of wines.
Western
Australia
South and
Central
Victoria and
Tasmania
WARM
CLIMATE
HOT
CLIMATE
COOL
CLIMATE
Western Australia is The largest area is
famous for
famous for
unoaked
smoky and rich
Chardonnay.
Shiraz, Sémillon,
UNOAKED BOLD
CHARDONNAY
SHIRAZ
A much cooler area
produces
Pinot Noir and
Chardonnay with
PLUMMY
PINOT
NOIR
CHARDONNAY
SHIRAZ
Chardonnay.
Shiraz, Sémillon,
However, the
and Chardonnay.
region makes quite a Cooler micro
SAUVIGNON
BUTTERY
Chardonnay with
excellent acidity.
This area tends
NOIR
Australia detail
Austria
winefolly.com learn
region / austria
Austria is a cool climate growing region
famous for Grüner Veltliner wines.
Austria is known for its minerally white
wines and spicy red wines.
Top wines of
GRÜNER
AUstria
BLAUFRÄNKISCH
(“blao-frankish”) A
spicy medium
red wine with red
forest-berry
flavors and dry
tannin.
VELTLINER
The country’s
champion wine
(“zz-Y-gelt”) A
ranges from light
light-bodied red
peppery
Pepperycitrus
with bold cherry
flavors
to richer
regions
flavors and a
Reserve
level
NIEDERÖSTERREICH
NIEDERÖSTERREICH
herbaceous
wines that are often slight
NIEDERÖSTERREICH
bitter note on
oaked
and
Fruity
THERMENR
the finish. THERMENREGION
Rosé
have
more
tropical
regions
wines are fruity.
fruit flavors.
NIEDERÖSTERREICH NIEDERÖSTERREICH
NIEDERÖSTERREICH
TRAISENTAL
LEITHABERG
(BURGENLAND)
Simple light red
Known
as
wines tasting of
Weissburgunder,
red berries and
this
KAMPTAL
ZWEIGELT
BURGENLAND
BURGENLAND
CARNUNT
CARNUNTUM
WEINVIERTEL
BLAUER
PINOT
PORTUGIESER
BLANC
KREMSTAL
THERMENREGION
red berries and
this
KAMPTAL
WEINVIERTEL
woody herbs with
lighter tannin and
WAGRAM
wine offers floral
aromas with a
Chile
winefolly.com learn
region / chile
Chile is a cool climate region most known for
its lean and fruity Bordeaux
blends. Chile is divided into 3 areas from the
coast to the Andes Mountains.
Coastal Chile
inland valleys The Andes
COOL
CLIMATE
WARM
CLIMATE
WARM
CLIMATE
Coastal Chile is
chilled by the
frigid Humboldt
current. Wines
that thrive here
include
slightly
SAUVIGNON
The inland valleys
include the
Central Valley
Region and are
known for elegant
red wines. The
The higher elevation
vineyards in
the foothills of the
Andes produce
red wines with tannin
structure
CHARDONNAY
BORDEAUX SYRAH
BLEND
that thrive here
include
slightly
SAUVIGNON
saline citrusBLANC
driven
white wines
known for elegant
red wines. The
zone focuses on red
Bordeaux
PETIT
BLEND
red wines with tannin
structure
CABERNET
and, on good
SAUVIGNON
vintages,
offer
France
winefolly.com learn
region / france
A wine region known for earthy and mineraldriven wines with heightened
acidity. The country can be divided into
three zones by the climate.
Northern
France
Central
France
Mediterranean
France
COOL
WARM
WARM
CLIMATE
CLIMATE
CLIMATE
BORDEAUX
SÉMILLON
CHAMPAGNE
LIMOUX
Northern French
Central France
Mediterranean
wines have very
wines have
French
wines have
SPARKLING
BEAUJOLAIS
high
acidity, tart
moderate
acidity,
medium acidity, ripe
MUSCADET
fruit, and mineral
tart
fruit, and
fruit, and
GAMAY
PROVENCE
flavors.
soil flavors.
rustic
earthy flavors.
flavors.
REGIONAL
PRODUCTION:
GAMAY
soil flavors.
REGIONAL
PRODUCTION:
RED
LOIRE
SAUVIGNON
PROVENCE
rustic
earthy flavors.
ROSÉ
REGIONAL
RHÔNE/GSM
PRODUCTION:
BLEND
France: Bordeaux
winefolly.com learn
region france bordeaux
Merlot and Cabernet Sauvignon originate in
Bordeaux and are blended into the
Classification
of red Blend. Red
Finding
Quality
eponymous Bordeaux
wines
make
Pay attention to
up
nearly 90% of the production.
bordeaux
vintage and look
for wines labeled by
their
sub-appellation. If
you see the
term “Grand Vin de
Bordeaux”
GOOD
printed
on the label,
thisVINTAGES:
is
typically
2010, a
2009,
producer’s
best
2008, 2005,
wine.
2003
“LEFT BANK”
“RIGHT BANK”
CÔTES
2000, DE
1998,
BORDEAUX
BORDEAUX
BORDEAUX
1990, 1989
The west side of
The east side of the Areas close to rivers
the Garonne
Garonne
are called
River is
River is
“Côtes” meaning
predominantly
predominantly
“slope.” Wines
Cabernet
Merlot
are Merlot blends
Sauvignon. The
blended
with
that taste of
ROSÉ AND
wines taste of
Cabernet
spicy red fruits, green
CLAIRETFranc.
black currant,
Wines
taste
of
bell pepper,
Rich
and
deeply
pencil lead, violet,
leather,
strawberry,
and herbs with grippy
colored dry
rosé
tobacco, cocoa,
fig, plum,
bold
tannin.
A
group
of dessert
wines
withvanilla,
flavors
and licorice with
grilled
almonds,
Winesregions
age 10 years.
wine
of
red currant,
This
blend
is
mostly
dense structured
and
with
can be found along
wild smoke
strawberry,
Sémillon
and
tannins. Many
silky refined
the Garonne
peony,
and rose
Sauvignon
Blanc
and
will age 20 years.
tannins.
Some will
River. The largest
hips. Clairet
Top wines of
Bordeaux
BORDEAUX
BLANC
SAUTERNAIS
Sauvignon
will age 20 Blanc
years.and hips.
tannins.
Some will
Clairet
tastes of
age
30 years.
(“Clair-ett”)
was
citrus, chamomile,
the
grapefruit, and
River. The largest
appellation is
Sauternes, which
France: Burgundy
winefolly.com learn
region france burgundy
Chardonnay and Pinot Noir come from
Burgundy. The production is about 60%
Classification
Terms
Chardonnay of
but Burgundy is most
known for
Domaine: a winery
floral
andWines
earthy Pinot Noir.
Burgundy
Top wines of
Burgundy
CHABLIS
Chablis produces
mainly unoaked
Chardonnay. Wines
taste of
CHARDONNAY
yellow
apple,
(MÂCONNAIS)
passion
fruit, and
The
Mâconnais
citrus,
with high
makes
light
acidity.aAt
the
unoaked
style
of
Grand Cru
level,
Chardonnay
with
Chablis is made
flavors
of ripe
more toasty
with
yellow
oak. apple with
with vineyards
Negociant: a brand
that buys
grapes or wine Clos:
a walled vineyard
Lieu-dit/Climat:
GOODplot
vineyard
VINTAGES:
name
listed on the
2013,
2012,
label
2011, 2010,
2009, 2005
PINOT NOIR
CHARDONNAY
(CÔTE D’OR)
(CÒTE D’OR)
At the Village level, The Côte d’Or
wines taste
produces mainly
rustic with notes of oaked Chardonnay.
mushrooms,
Wines taste
potting soil, and
of yellow apple,
tart berries.
lemon curd,
CRÉMANT
DE
PINOTtart,
NOIR
Premier
Cru and
quince
vanilla,
BOURGOGNE
(OTHER
REGIONS)
Grand Cru wines
and hazelnut.
A
sparkling
wine
Côte
Chalonnaise
have
moderate
Look in
the Côte de
appellation
produces
tannin with that
flavors also
Beaune
for
produces
white
and
Pinot
Noir
with
of dried cranberry,
high-quality
rosé
bubbly
plummy
fruit,
candied
Chardonnays
wines
with
the and boysenberries,
and
hibiscus,
vanilla,
produced in this
same
clove,
rose. method as
style. along
yellow
oak. apple with
hints of lemon zest,
apricot, and a
zesty finish.
same
rose. method as
Champagne. The
regional
appellation offers
clove,
style. along
with rustic earthy
notes of dried
leaves and potting
France: Rhône Valley
winefolly.com learn
region france rhone
The Rhône Valley is most known for
leathery and fruity Southern Rhône red
Classification
of herbaceous Northern
Finding Quality
blends and savory
Value-driven wines
Rhône
Syrahs.
Rhône wines
vary in taste
year to year, so look
for trends on
the quality of the
vintage overall.
You’ll see less
GOOD
variation and more
VINTAGES:
age-ability from
2012, 2010,
higher quality
2009, 2007,
producers, particularly
2005, DU RHÔNE
CÔTES DU
RHÔNE ROSÉ &
inCÔTES
the
2001, 2000
RHÔNE RED
TAVEL ROSÉ
WHITE
northern
Rhône and
Some of the
Rhône rosé bursts
Marsanne
the crus. and
highest acclaimed
with wild
Viognier are the
southern Rhône
strawberry and red champion grapes of
reds have higher
currant
Rhône White.
proportions of
flavors. The deeply Wines are often
Grenache in the
colored rosés
citrusy with notes
CHÂTEAUNEUFblend.
As bold as
ofNORTHERN
Tavel are said to of apple, beeswax,
DU-PAPE
RHÔNE
these
wines can
have
beenSYRAH
a
and
One
of the rarely
boldest The
birthplace
be, they’re
favorite
of the of
writer granite-like minerals.
age-worthy
Syrah
offers rich
oaked. Flavors
and man’s
Northern
southern
Rhône
and
range from
sweet
man,dense
Ernestwines
Rhône delivers the
blends
that
typically
candiedare made
Hemingway.
boldest whites
with
no lessto
than 13 have a meaty edge with notes of
raspberries
different
to them along
leather and bacon
almond,
A
rarity, white
Muscat Blanc
Top wines of The Rhône
Valley
MUSCAT
BEAUMES DE
VENISE
different
leather and bacon
grapes.
The
fat.
dominant varieties
include Grenache,
to them along
with loads of black
currant,
licorice, plums, and
almond,
A
rarity, white
Muscat Blanc
peach,
and orange
goes into
blossom.
what
the French call a
VDN or
Germany
winefolly.com learn
region / germany
Germany is a cool climate growing region
known mostly for Riesling as well as
ripe and rustic Pinot Noir.
Top wines of
Germany
MÜLLERTHURGAU
A simple aromatic
white wine with
The top German
peach and floral
grape, known for
flavors that is
aromatic wines that often a touch
range in style
sweet.
FRANKEN
from dry or “trocken” PINOT
GRIS &
RHEINGAU
to sweet ice
PINOT BLANC
wine or “eiswein.”
Germany produces
a rich style of
A simple medium
Pinot Blanc
red wine with
(Weissburgunder)
sweet
MITTELRHEIN
red fruit
and
flavors, an
Pinot Gris
RIESLING
MOSEL
PINOT NOIR
Pinot Noir
(Spätburgunder)
offers
cranberry, cherry,
and subtle
FRANKEN
earthy
flavors. Wines
SILVANER
are often
likened to red
A
light dry white
Burgundy.
wine with high
acidity and flavors of
citrus zest
RHEINHESSEN
BADEN
DORNFELDER
PFALZ
RHEINHESSEN
RHEINHESSEN
BADEN
AHR
RHEINHESSEN
FRANKEN
flavors, an
herbaceous
PFALZ green
note, medium
tannin, and spicy
BADEN
Pinot Gris
(Grauburgunder)
with
white peach, citrus,
citrus zest
and
green apple.
FRANKEN
Italy
winefolly.com learn
region / italy
Italy is known for its concentrated rustic
wines. The country can be divided into
three major areas, each with a different
climate.
Northern italy Central Italy
Southern
Italy/Islands
COOL
CLIMATE
WARM
CLIMATE
and
MOSCATO
herb flavors.
REGIONAL
D’ASTI
PRODUCTION:
have
leather, and clay
CANNONAU
acidity,
flavors.
VERMENTINOmedium
sweet
(GRENACHE)
fruit, and
REGIONAL
HOT
CLIMATE
Northern Italian
Central Italian
PROSECCO
wines
have higher
wines have higher
LAMBRUSCO
VERMENTINO
Southern
Italian wines
acidity, tart fruit,
acidity, ripe fruit,
REGIONAL
D’ASTI
PRODUCTION:
PINOT
flavors.
VERMENTINO
sweet
(GRENACHE)
fruit, and
REGIONAL
leather flavors.
PRODUCTION:
CHIANTI
REGIONAL
(SANGIOVESE)
PRIMITIVO
Italy: Tuscany
winefolly.com learn
region italy tuscany
The region of Italy that specializes in Italy’s
most planted grape: Sangiovese.
What
Chianti
WinesTuscany
are spicy and herbaceous
when young
2.5 YRS: “GRAN
and
more fig-like as they age. Aging
Grows
Top dry wines of
CHIANTI
Tuscany
Sangiovesedominant blend.
Aged Chianti wines
taste of
preserved cherry,
oregano, clay
pot, sweet
SUPER TUSCAN
balsamic,
espresso,
BLEND
and
The
colloquial
sweet
tobacco.
name
a blend
Value for
Chianti
that
includes
tastes
spicy and
nonindigenous
herbaceous with
grapes
as red
notes ofsuch
game,
Merlot
and
fruits, and
Cabernet Franc.
SELEZIONE”
Chianti Classico only
2 YRS: “RISERVA”
Riserva wines from all 8
subzones
1 YR: CLASSICO,
FIORENTINI,
RUFINA
GOOD
Plus, other subzones labeled
VINTAGES:
as
“Superiore”
2010, 2009,
9 MO: CHIANTI
2006, 2004
BRUNELLO DI
OTHER
TUSCAN
MONTESPERTOLI
2001,
2000,
MONTALCINO
SANGIOVESE
1999,Chianti
1997 and
100% Sangiovese
While
with a regional
Brunello are the
clone called
most well-known
Prugnolo Gentile.
Sangiovese
CARMIGNANO
Brunello is aged for wines
of Tuscany,
Blended
10–20%
Chianti,
Ch.
Colli
Arentini, Ch.
4 + years.
there
are several
Cabernet
Colline
Pisane,
VERNACCIA
Wines
taste ofDI SANother
regional
Franc/Cab.
Sauvignon
Ch.
Colli
Senesi and
Ch.
GIMIGNANO
licorice, cedar,
designations
that
Montalbano
MONTECUCCO
The
“Fiore”
Vernaccia
wines
vanilla, fig, and
also18make
great
months
aging & 34
are
sweet red berries,
Sangiovese:
months aging for Riserv
dry
and minerally,
supported
by spicywith flavors
VINO NOBILE DI
of
acidity and
MONTEPULCIANO
lemon,
apple
blossom, and
moderate
tannin.
Aged for 24 months &
pear.
“Tradizionale” wines are 34 months for Riserva
6 MO:
CHIANTI
fruits, and
Cabernet
tomato. Franc.
Wines are
identifiable from
“Tradizionale” wines are 34 months for Riserva
MORELLINO DI
similar to
SCANSANO
“Fiore” but usually feature
a
Aged for 8 months &
bitter
New Zealand
winefolly.com learn
region / new-zealand
New Zealand is a cool climate region most
known for its intensely flavored
Sauvignon Blanc. Expect wines to taste
tart, light-bodied, and elegant.
Top wines of New
Zealand
SAUVIGNON PINOT NOIR CHARDONNAY
BLANC
Marlborough tends Bold lemon and
HAWKE’S
tropical fruit
BAY
The most
flavors with crisp
important wine of
acidity and
New
usually a touch of
Zealand
explodes
NELSON
oak, which adds
with flavors of
toasty caramel and
WAIRARAPA
gooseberry,
MARLBOROUGH
vanilla
flavors.
HAWKE’S
HAWKE’S
passion
fruit,
lime,
Both
BAY
dry and off-dry Wines
styles range from bone-dry
BAY
tomato
stalk,
and
with
with
A light fruity style
grapefruit.
notes of apple, pear, lime notes to lusciously
with juicy
sweet and
honeysuckle,
CANTERBURY/WAIPARA
aromas of ripe
tasting
CENTRAL
of apricots and
and spice bread.
to offer tart
red fruit flavors,
whereas Central
Otago produces
wines with ripe
RIESLING
raspberry flavors.
MARLBOROUGH
CENTRAL
OTAGO
GISBORNE
PINOT GRIS
BORDEAUX
BLEND
GISBORNE MARLBOROUGH
NORTHLAND
NORTHLAND
honeysuckle,
CANTERBURY/WAIPARA
aromas of ripe
tasting
CENTRAL
of apricots and
and spice bread.
VALLEY
black cherry,
honey.
OTAGO
baking
spices, and
AUCKLAND
NELSON
Portugal
winefolly.com learn
region / portugal
Portugal is most famous for Port but also
produces excellent dry wines with
more than 200 native wine grapes.
Top dry wines of
Portugal
ALICANTE
TOURIGA
TEMPRANILLO
NACIONAL Tempranillo is labeledBOUSCHET
as
Quite possibly
Portugal’s most
important grape,
used
in Port and
DÃO
dry red blends.
Wines offer
flavors
black
Unique of
woodsyplum,
blackberry,
tasting
wines
mint,
and
with notesviolet.
of red
“Aragonez”
A rare wine grape
in southern Portugal and
that has red
“Tinta
skins and red flesh.
Roriz” in the north. Wines
FERNÃO
Wines
offerPIRES
offer
An
aromatic
wine
bold
black fruit
and
LISBOA
smoky red fruit flavors,
with
blackperfumed
pepper
cinnamon,
floral
aromas.
flavors with a Wines
sweet
When
young,
wines
and bittersweet chocolate.
are
smoky
are lean with
sometimes
blended
tobacco finish.
citrus pith flavors.
with Viognier
As they age,
to add richer flavors
ALL
ALENTEJO
OF
TRINCADEIRA
ARINTO
PORTUGAL
DOURO
ALENTEJO
fruit, barbecue
ALL
LISBOA
fruit, barbecue
smoke,
hickory,
LISBOA
plum sauce,
raisins, kerosene,
ALL
to add richer flavors
of TEJO
peaches
OF
and honeysuckle.
PORTUGAL
As they age,
they develop
flavors of lemon,
almond, and
South Africa
winefolly.com learn
region / south-africa
South Africa is a hot climate region known for
full-bodied savory reds and rich
fruity whites. Much of South Africa’s wine
grapes are used for brandy.
Top wines of South
Africa
CHENIN
BLANC
CABERNET
SAUVIGNON
PINOTAGE
Quality producers
Wines are bold and offer wines with
The country’s top
blackberry,
herbaceous
wine offers 6
raspberry, and plum
with flavors of
main
styles:
fresh
&
SHIRAZ/SYRAH
SÉMILLON
with a smoky
black pepper, black sauce
fruity;
rich
&
STELLENBOSCH
PAARL
Bolder Syrah
sweet are rich and
currant,
and earthy Wines
SWARTLAND
CHARDONNAY
unoaked;
rich
&
wines with spicy
full-bodied
tobacco finish.
notes of
oaked;
rich
&
flavors of black
with flavors of
graphite and clay.
sweet;
very
sweet;
Chardonnay
grows
pepper, licorice,
Meyer lemon,
and
a
sparkling
well in the
raspberry, and
yellow apple, wax
style
called
Cap
cooler
southern
plum sauce.
lips, and creamy
Classique.
parts. Wines have
hazelnut.
baked apple notes,
PAARL
PAARL
PAARL
STELLENBOSCH
STELLENBOSCH
STELLENBOSCH
WALKER
BAY
SWARTLAND
FRANSCHHOEK
PAARL
BAY
baked
apple notes,
lemon zest,
and
vanilla
flavors
ELGIN
(NW
OF
SWARTLAND
hazelnut.
STELLENBOSCH
Spain
winefolly.com learn
region / spain
A region most known for its full-bodied fruity
wines with subtle claylike earth
notes. The country can be divided into three
major climates.
Green spain
Northern Spain Southern Spain
COOL
CLIMATE
WARM
CLIMATE
HOT
CLIMATE
ALBARIÑO
Northwest
Spanish
MENCÍA
wines
have
high acidity, tart
fruit, and mineral
flavors.
REGIONAL
Northern Spanish
wines have
medium acidity,
ripe fruit, and
mineral
flavors.
VERDEJO
REGIONAL
GARNACHA
GARNACHA
Southern
Spanish
(GRENACHE)
wines
have
MONASTRELL
medium acidity,
(MOURVÈDRE)
sweet
fruit, and
rustic clay flavors.
REGIONAL
CAVA
SHERRY
REGIONAL
PRODUCTION:
REGIONAL
GARNACHA
PRODUCTION:
(GRENACHE)
REGIONAL
PRODUCTION:
SHERRY
United States
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region / united-states
The United States is most known for its bold,
fruity red and white wines. Three
regions produce the majority ofWHAT
US wine.
IS AN AVA?
California
WARM/HOT
CLIMATE
California wines
have rich ripe
fruit flavors and
medium acidity.
The coastal areas
are cool enough
for Pinot Noir and
CABERNET
Chardonnay.
American Viticultural
Areas (AVA)
are grape-growing
regions with
distinguishing features
that allow
people to identify
quality or taste
or other traits of a
wine that are
unique to its
geographic origin.
There are over 200
AVAs.
the Northwest The Northeast
WARM/COOL
CLIMATE
A slightly cooler
region than
California,
producing red
wines
with higher acidity
and ripe fruit
flavors.
COOL
CLIMATE
A cool climate region
most known
for its native
American hybrid
grapes that survive
icyNIAGARA
winters.
BORDEAUX CONCORD
CHARDONNAY
BLEND
CABERNET
Chardonnay.
SAUVIGNON
flavors.
PINOT
NOIR
grapes that survive
icyNIAGARA
winters.
Reds range from
ROSÉsweet to
slightly
USA detail
USA: California
winefolly.com learn region
united-states california
A large and varied region known for bold
fruit-forward wines. Three regions
make most of California’s wine, and each
region is suited for different wines.
Top California
Regions
NORTH
COAST
CENTRAL
COAST
INLAND
VALLEYS
The North Coast
contains Napa
and Sonoma and
can be split into
two climate areas:
the cooler
Inland areas of
coastal areas and
Napa,
theCOOLER
warmer
Sonoma, &
inland valleys and
Lake County
CLIMATE
hillsides.
The Central Coast
can be
separated into two
distinct
climate areas:
coastal valleys
Inland
areas
that
receive
such as
Santa
morning
fog,
and
COOLER
hot,Barbara & Paso
Robles
dryCLIMATE
inland areas.
The Inland Valleys are
hot and dry
regions most known
for largescale commercial
wine production.
The AVAs of Madera
and Lodi
make 75% of the
PETITE
wine
in this area.
TheSIRAH
region has many
old vineyard
plantings of
WARM
CLIMATE
HOT
CLIMATE
areas
CABERNET Coastal
CABERNET
of San Luis
Coastal areas
of Sonoma,
ZINFANDEL
MUSCAT
CABERNET
CABERNET
plantings of
of San Luis
of Sonoma,
MUSCAT
Petite
Obispo
& Santa Zinfandel,
Napa,
&
SAUVIGNON
SAUVIGNON
Sirah, Portuguese
Barbara
Mendocino
OF
varieties like
County
USA: Northwest
winefolly.com learn region
united-states northwest
The Northwest is characterized by fruit-forward
wines with moderate acidity.
Washington
Oregon
The region can be split into
two major regions by
climate.
WARM
CLIMATE
Top Wines of
Washington
COOL
CLIMATE
Top Wines of
oregon
BORDEAUX BLEND PINOT NOIR
Bordeaux blends from the dry and
Atsunny
its best, Oregon Pinot Noir
Columbia
has rich spicy flavors
Valley area usually taste of raspberry,
of cranberry, cherry, vanilla, and
blackberry, milk
allspice with subtle
chocolate, and mint. Wines tend to
have
notes
of tarragon. The best
higher
wines can be found in
acidity, making them taste lighter
the sub-appellations of the
bodied. HighWillamette Valley.
quality examples will age 10+ years.
RIESLING
PINOT GRIS
Ranging from dry to sweet, Washington
Oregon Pinot Gris offers
Ranging from dry to sweet, Washington
Oregon Pinot Gris offers
Rieslings offer
delicate aromas of pear,
mouth-quenching acidity and flavors
whiteofnectarine, and peony. The
Glossary
Aroma compounds enough to produce the
are derived
minimum
from grapes and
alcohol level.
fermentation
Chaptalization is
illegal in the United
The abbreviation of and are volatilized
by the
States and
alcohol by
evaporation of
common in parts of
volume, listed by
alcohol.
France.
percent on a
wine label (e.g.,
Astringent
Clarification/Fining
13.5% ABV).
A drying mouthfeel A process after
Acetaldehyde typically
fermentation
A toxic organic
caused by tannins
where proteins and
chemical
that bind to
dead
Cruyeast
compound that is
salivary proteins
cells are removed. To
A French term meaning
produced in
causing them
clarify, either
“growth”
our
bodies
in
order
to
depart
the
a protein, such as
Amino Acids
which signifies a vineyard
Carbonic
to
metabolize
tongue/mouth.
It
casein (from
Organic compounds
area of
ethyl
alcohol.
It
is
results
in
a
rough
milk) and egg whites
Maceration
that act as
recognized quality.
the
cause
of
sandpapery
or a vegan
building blocks of
A winemaking method
alcohol
sensation in the
clay-based
Diacetylagent like
proteins.poisoning.
Red
where
mouth.
bentonite
wine
contains
300–
An organic compound
uncrushed
grapes
are
Acidification
or
kaolin clay are
1,300 mg/L
found
placed
in
Brix
(symbol
A
additive
added.
These
of wine
which
proline
in wine that
tastes like
a sealed vat and topped
process
common
fining
agents
bind to
°Bx)
accounts for up
butter.
with
in
particles
Relative
densityWinesthe
to warm
85%. and hot
Diacetyl
comes from oak
carbon dioxide.
climate growing
and
pull
them
from
scale for sucrose
aging
created
regions
to increase dissolved in grape
the wine,
Appellation
without oxygen have and malolactic
acidity
bydefined
making
it clear.
juice
used for
A legally
fermentation.
low tannin
adding
tartaric or
determining
thejuicy fruit
geographical
and
color with
citric acid.
winefolly.com learn
basics / wine-terms
ABV
Esters
geographical
citric
acid.
location
used to
Acidification
identify whereis less
common
in in a wine
the grapes
determining
thejuicy fruit
and
color with
potential alcohol
flavors
Esters
level
of
a
wine.
ABV
and bold yeast aromas.
is about
This
Esters are one type of
tasting
term
brandy. For example,
about 30%
of Port wine is
spirits that raises
the ABV to 20%.
Glycerol A
colorless,
odorless,
viscous,
sweettasting
liquid
Grape: Clone
that
a
Wineisgrapes
by-product
are cloned
of
for their
fermentation.
beneficial
In
red much
traits
wines
there
like other
are
about 4–
agricultural
10
g/L andFor
products.
noble
rot
example,
wines
contain
there are
20+
over g/L.
1,000
Glycerol
has
registered
been
region
term
winemaking scientific
term
term
grape
term
(malic) to another type of
Oak:
acid
European
(lactic). MLF is common
on
nearly all red wines and
European oak
some
(Quercus robur
white wines, like
sourced primarily in
Chardonnay. It
France and
is responsible for creating
Hungary. Depending
the
on where it is
compound diacetyl, which
grown it can range
smells
from medium
Oxidation
and tastes like butter.grained
to very fine
grained.
When
wine is exposed to
Noble
Rot
Minerality
European oak is
too
Noble
rot
is
a
Minerality is not thought
to oxygen,
known
for adding
much
a chain of
fungal
infection
be
flavors of vanilla,
chemical
caused
by
Botrytis
presence of trace minerals
clove,in
allspice,
reactions
occurs that
cinerea,
wine but more likely the
and
cedar.
alters
the
common
in
areas
presence
compounds in the wine.
with
high
Off-Dry
of sulfur compounds, which
One
of
humidity.
It
is
sometimes taste like chalk,
A term
the
obvious
to describe
changes
a you
considered
a
flaw
flint,
wine that is
can
in
red
grapes
and
or gravel.
slightlyissweet.
sense
an increased
wines, but in
level of
white grapes it is
acetaldehyde, which
appreciated for
smells similar
adding flavors of
to bruised apples in
honey, ginger,
white wine
marmalade, and
and artificial raspberry
chamomile,
flavor and
nail polish remover in red
registered
wines
been
clones of the making
considered
to sweeter.
Pinot cultivar.
add a
Oak:
nail polish remover in red
wines.
Oxidation is the opposite
winefolly.com learn
basics / wine-terms
winefolly.com learn
basics / wine-terms
tasting
term
region
term
winemaking
term
scientific
term
grape
term
Phenols A group of
several hundred
chemical
compounds found in
wine that affect the
taste, color,
and mouthfeel.
Tannin is a type of
phenol called a
polyphenol.
Reduction
When wine doesn’t receive
enough
air during fermentation, the
yeast will substitute its need
of
nitrogen with amino acids
(found
in grapes). This creates sulfur
compounds that can smell
like
rotten eggs, garlic, burnt
matches,
rotten cabbage, or sometimes
positive traits like passion
fruit or
Residual
Sugar
(RS)
wet
flint rocks.
Reduction
is
not
The sugar from
caused by “sulfites” being
grapes left over
added
toinwine.
a wine after
fermentation
stops. Some wines
are fermented
completely dry, and
some are
stopped before all
the sugar is
the sugar is
converted to
alcohol to create
or present on
grapes before
fermentation. Wines
range from
about 10 ppm
(parts per million)
to 350ppm—the
legal US limit.
Comparatively,
bacon contains
nearly double that
of wine and
french fries contain
about 2,000
ppm SO2.
Sulfites
Sulfites or SO2 is a
preservative
that is either added to wine
Sulfur
Compounds
Sulfur compounds
affect the
aroma and taste of
wine. In low
levels they offer
positive aromas
of minerals or some
tropical fruits.
In high levels they
smell of rotten
eggs, garlic, or
rotten cabbage.
Terroir
(“Tear-woh”) Originally
a French
word that is used to
describe how
a particular region’s
climate, soils,
aspect (terrain), and
traditional
winemaking practices
affect the
taste of the wine.
Typicity
A wine that is typical
of a
particular region or
style.
Vanillin
The primary extract of
the vanilla
bean is also found in
oak.
Vinified
The creation of wine
by
fermentation of grape
juice.
Volatile Acidity
(VA) Acetic acid
is the volatile
acid in
wine that turns
wine to vinegar.
In small levels it
adds to the
complexity of
flavor and in high
levels it causes
the wine to spoil.
Index
acidity. See also highacid wines;
low-acid wines;
mediumacid wines additive
acidification
process,
218
perceived sweetness
and, 9
range of, 10
in red versus blueviolet tinted
wines, 15
volatile acidity, 220
aerating and decanting,
27
aging
aromas developed
during, 16
in oak barrels, 10, 15,
219
of Port, 165
solera process, 169
temperature and
fridges for, 29
Aglianico, 132–33
Albariño, 56–57
alcohol content. See
also highalcohol wines; lowalcohol
wines; mediumalcohol
wines aroma and, 11
Brix number, 218
calories and, 3, 5
of fortified wine,
218–19
percentages, ABV, 11,
218
“tears” and, 14
throat sensation, 11
Alvarinho (Albariño),
56–57
Amarone (Valpolicella
Blend),
126–27
appearance of wine, to
evaluate, 14
Argentina
regions, 178–79
Cabernet Sauvignon,
136–37
Malbec, 138–39
Pinot Noir, 100–101
Syrah, 152–53
Torrontés, 90–91
aroma
alcohol content and,
11
aroma compounds,
218
to evaluate, 16–17
glassware and, 16, 24
primary, secondary,
and tertiary
aromas, 16
aromatic white wines
Chenin Blanc, 82–83
flavor pairing, 31–37
Gewürztraminer,
84–85
Muscat Blanc, 86–87
production stages, 81
Riesling, 88–89
Torrontés, 90–91
astringency, 10, 218
Australia
regions, 180–83
Cabernet Sauvignon,
136–37
Chardonnay, 72–73
Merlot, 116–17
Pinot Noir, 100–101
Riesling, 88–89
Sauvignon Blanc,
64–65
Sémillion, 76–77
Shiraz (Syrah), 152–53
Austria
regions, 184–
Grüner Veltliner,
58–59
Barbaresco (Nebbiolo),
142–43
Barbera, 104–
Barolo (Nebbiolo),
barrels
color imparted by oak,
flavors imparted by oak
219
solera aging,
tannin from new oak,
Beaujolais (Gamay),
Bierzo (Mencía),
blind tasting, 20
body, 11. See also
bodied
wines; light-bodied
wines;
medium-bodied red
wines boldness,
Bordeaux Blend,
bottles
labels, 7
to open, 26
servings in, 3
sizes and names,
to store, 29
Bouchet (Cabernet Fran
106–107
Bourgueil (Cabernet Fran
106–107
Breton (Cabernet Franc)
106–107
Brunello (Sangiovese),
124–25
bubbles in still wine,
Cabernet Franc,
106–107
Cabernet Sauvignon,
136–37
Cabernet-Merlot
(Bordeaux
Blend), 134–35
Calabrese (Nero
d’Avola), 144–45
California wines. See
under United
States
calories, 3, 5, 9
Carignan, 108–109
Carignano (Carignan),
108–109
Cariñena (Carignan),
108–109
Carménère, 110–11
Cava, 46–47
Cencibel (Tempranillo),
154–55
Champagne, 48–49
Chardonnay, 72–73
“charmat” method
sparkling wine
characteristics, 44, 45
Lambrusco, 50–51
Prosecco, 52–53
Châteauneuf-du-Pape
Blanc
(Marsanne Blend),
74–75
cheese pairing, 31, 34
Chenin Blanc, 82–83
Chianti (Sangiovese),
Chile
Pinot Noir, 100–101
regions, 186–87
Sauvignon Blanc,
Bordeaux Blend,
64–65
134–35
Syrah, 152–53
Chinon (Cabernet
Cabernet Franc,
Franc), 106–107
106–107
See region and
Cabernet Sauvignon,climate.
climate
136–37
color and hue, 14, 15
Cariñena (Carignan),corked wine, 17
108–109
Côt (Malbec), 138–39
Carménère, 110–11 Côtes du Rhône Blanc
Chardonnay, 72–73
(Marsanne
Petit Verdot, 146–47
Blend), 74–75
decanting, 27
Côtes du Rhône
(Rhône/GSM
Blend), 122–23
countries producing
wine. See
wine-producing
countries
dessert wines
flavor pairing, 31–37
Madeira, 160–61
Marsala, 162–63
Port, 164–65
Sauternais, 166–67
Sherry, 168
types, 159
Vin Santo, 170–71
dry Marsala for cooking,
163
dry Sherry styles,
Grüner Veltliner,
Marsanne Blend,
Muscadet, 60–
Pinot Gris, 62–63
Prosecco, 52–53
rosé, 92–95
Sauvignon Blanc,
Sémillion, 76–77
Soave, 66–67
Vermentino, 68
eiswein.
See ice
Durif (Petite
Sirah),
wine
148–49
dried grape wine
about, 159
Vin Santo, 170–71 faults, 17
dry wines. See also Favorita (Vermentino),
68–69
off-dry wines;
fish and shellfish pairing,
sweet wines
31, 35
Albariño, 56–57
Cava, 46–47
Champagne, 48–49
Chardonnay, 72–73
flavor pairing
cheese, 34
herbs and spices,
meat and seafood,
theory and
considerations in,
32–33
types of foods,
vegetables, 36
fortified wine
fortification process,
218–19
Madeira, 160–61
Marsala, 162–63
Port, 164–65
Sherry, 168
France
regions, 188–89
Bordeaux region,
190–91
Bordeaux Blend,
134–35
rosé, 92–95
Sauternais, 166–67
Burgundy region,
192–93
Chardonnay, 72–73
Pinot Noir, 100–101
Rhône valley, 194–95
Châteauneuf-duPape Blanc
(Marsanne Blend),
74–75
Côtes du Rhône
(Rhône/GSM
Blend), 122–23
Muscat Blanc à Petit
Grains
(Muscat Blanc),
86–87
rosé, 92–95
Syrah, 152–53
fruity wines
Nero d’Avola,
Albariño, 56–57
144–45
Barbera, 104–105
Petit Verdot, 146–47
Bordeaux Blend,
Petite Sirah, 148–49
134–35
Pinot Noir, 100–101
Cabernet Sauvignon, Pinotage, 150–51
136–37
Port, 164–65
Carignan, 108–109 Prosecco, 52–53
Carménère, 110–11 Rhône/GrenacheChardonnay, 72–73
SyrahGewürztraminer, 84–85 Mourvèdre Blend,
Grenache, 112–13
122–23
Grüner Veltliner, 58–59
Riesling, 88–89
Lambrusco, 50–51
rosé, 92–95
Malbec, 138–39
Sauternais, 166–67
Merlot, 116–17
Sauvignon Blanc,
Mourvèdre, 140–41
64–65
Muscat Blanc, 86–87 Syrah, 152–53
Negroamaro, 120–21 Torrontés, 90–91
Touriga Nacional,
156–57
Viognier, 78–79
Zinfandel, 128–29
full-bodied wines
flavor pairing, 31–37
red
Aglianico, 132–33
Bordeaux Blend,
134–35
Cabernet
Sauvignon, 136–37
Malbec, 138–39
Mourvèdre, 140–41
Nebbiolo, 142–43
Nero d’Avola,
144–45
Petit Verdot,
146–47
Petite Sirah,
148–49
Pinotage, 150–51
production stages,
131
Syrah, 152–53
Tempranillo, 154–55
Touriga Nacional,
156–57
white
Chardonnay,
Marsanne Blend,
74–75
production stages,
71
Sémillion, 76
Viognier, 78
Fumé Blanc (Sauvignon
Blanc),
Gamay
(Gamay Noir),
64–65
98–99
Garganega (Soave),
66–67
Garnacha (Grenache),
112–13
Germany
regions, 196–
Pinot Gris, 62
Pinot Noir, 100
Riesling, 88–
Gewürztraminer,
glassware, 23–
glossary of terms,
218–20
grapes
growing zones,
primary aromas,
wine versus table
grapes, 4
Grauburgunder (Pinot
Gris),
62–63
Grenache, 112
Grenache-SyrahMourvèdre
Blend (Rhône),
122–23
grippy mouthfeel,
Grüner Veltliner,
GSM Blend (Rhône),
122–23
heat damage, 17
Touriga Nacional,
Viognier, 78–79
herb and spice
156–57
Zinfandel, 128–
pairing, 37
Valpolicella Blend, high-tannin wines
high-acid wines
Aglianico, 132–
126–27
Aglianico, 132–33
Vermentino, 68–69 Bordeaux Blend,
Albariño, 56–57
Cabernet Franc,
Vin Santo, 170–71
Barbera, 104–105
Cabernet Sauvignon,
high-alcohol wines
Cabernet Franc,
136–37
Aglianico, 132–33
106–107
Mencía, 114–15
Barbera, 104–105
Merlot, 116–17
Carignan, 108–109 Bordeaux Blend,
Montepulciano,
134–35
Cava, 46–47
140
Champagne, 48–49 Cabernet Sauvignon, Mourvèdre,
Nebbiolo, 142–43
136–37
Chenin Blanc, 82–83 Carignan, 108–109 Nero d’Avola, 144
Gamay, 98–99
Chardonnay, 72–73 Petit Verdot, 146
Grüner Veltliner,
Gewürztraminer,
Petite Sirah, 148
84–85
58–59
Pinotage, 150–
Grenache, 112–13
Lambrusco, 50–51
Port, 164–65
Madeira, 160–61
Madeira, 160–61
Rhône/Grenache-SyrahMalbec, 138–39
Mencía, 114–15
Mourvèdre Blend,
Montepulciano,
Marsala, 162–63
Sangiovese, 124
118–19
Marsanne Blend,
Mourvèdre, 140–41
Tempranillo, 154
74–75
Muscadet, 60–61
Touriga
Nacional,
ice
wine, 159
Muscat Blanc, 86–87 Mencía, 114–15
“hot” wine (high alcohol
Merlot, 116–17
Nebbiolo, 142–43
content), 11
Nero d’Avola,
Mourvèdre, 140–41
144–45
Nebbiolo, 142–43
Petit Verdot, 146–47 Nero d’Avola, 144–45
Pinot Noir, 100–101 Petit Verdot, 146–47
Prosecco, 52–53
Petite Sirah, 148–49
Rhône/GrenachePinotage, 150–51
SyrahPort, 164–65
Mourvèdre Blend, Rhône/Grenache122–23
SyrahRiesling, 88–89
Mourvèdre Blend,
Italy
regions, 198–99
Tuscany, 200–
Brunello; Chianti
(Sangiovese),
124–25
Jaen (Mencía),
114–15
labels, 7
Lambrusco, 50–51
late-harvest wine,
159
“legs,” 14
light damage, 17
light-bodied wines
flavor pairing, 31–37
red
Gamay, 98–99
Pinot Noir,
100–101
production stages,
97
low-tannin wines
white
Cabernet Franc,
Barbera, 104–105
Albariño, 56–57
106–107
Grüner Veltliner,
Gamay, 98–99
Carignan, 108
58–59
Pinot Noir, 100–101 Carménère, 110
Muscadet, 60–61
Chenin Blanc,
Pinot Gris, 62–63 Valpolicella Blend,
Grüner Veltliner,
126–27
production stages,
Montepulciano,
Madeira, 160–61
55
Negroamaro,
Sauvignon Blanc, Malbec, 138–39
Pinot Gris, 62
Marangoni effect,
64–65
Pinot Noir, 100
14
Soave, 66–67
Prosecco, 52–
Vermentino, 68–69Marsala, 162–63
Marsanne Blend,
rosé, 92–95
looking at wine, 14
74–75
low-acid wines
Mataro (Mourvèdre), Sauternais, 166
Sauvignon Blanc,
Gewürztraminer,
140–41
Mazuelo (Carignan), Sémillion, 76–
84–85
108–109
Soave, 66–67
Marsanne Blend,
meat and seafood
Torrontés, 90
74–75
pairing,
Valpolicella Blend,
Pinotage, 150–51
31, 35
126–27
Riesling, 88–89
medium-acid wines
Vermentino, 68
Bordeaux Blend,
Viognier, 78–79
medium-bodied red wine
134–35
Zinfandel, 128–29
Barbera, 104
Cabernet
low-alcohol wines
Cabernet Franc,
Sauvignon,
Cava, 46–47
106–107
136–37
Champagne, 48–49
Carménère, 110–11 Carignan, 108
Gamay, 98–99
Lambrusco, 50–51 Chardonnay, 72–73 Carménère, 110
flavor pairing,
Grenache, 112–13
Muscadet, 60–61
Grenache, 112
Malbec, 138–39
Muscat Blanc,
Mencía, 114–
Marsala, 162–63
86–87
Merlot, 116–17
Montepulciano,
Merlot, 116–17
Negroamaro,
Negroamaro,
120–21
Petite Sirah,
148–49
production stages,
Rhône/Grenache-Syrah
Mourvèdre Blend,
medium-tannin wines
Carignan, 108–109
Carménère, 110–11
Grenache, 112–13
Malbec, 138–39
Negroamaro, 120–21
Syrah, 152–53
Zinfandel, 128–29
Melon de Bourgogne
(Muscadet),
60–61
Mencía, 114–15
Meritage (Bordeaux
Blend),
134–35
Merlot, 116–17
Monastrell (Mourvèdre),
140–41
Montepulciano, 118–19
Morellino (Sangiovese),
124–25
Moscatel (Muscat
Blanc), 86–87
Moscato d’Asti (Muscat
Blanc),
86–87
Nebbiolo, 142–43
Mourvèdre,
140–41
Negroamaro,
Muscadet,
120–2160–61
Muscat
Blanc, 86–87
Nero d’Avola,
Muscat
Blanc à Petit
144–45
Grains
(Muscat Blanc),
86–87
Muscat Canelli (Muscat
Blanc),
86–87
Bordeaux Blend,
134–35
Chardonnay, 72–73
Pinot Gris, 62–63
Pinot Noir, 100–101
Riesling, 88–89
Sauvignon Blanc,
64–65
Nielluccio
(Sangiovese),
124–25
New Zealand
regions, 202–203
noble rot wine
about, 159, 219
Sauternais, 166–67
note-taking, 21
Pineau (Chenin Blanc),
82–83
Pinot Grigio (Pinot Gris),
62–63
Pinot Gris, 62–63
Pinot Noir, 100–
Pinotage, 150–51
Port, 164–65
oak barrels
flavors imparted by,
219
tannin from new
barrels, 10
white wine color and,
15
off-dry wines
Chenin Blanc, 82–83
Gewürztraminer,
84–85
Lambrusco, 50–51
Riesling, 88–89
Sherry, 168
pairing.
See78–79
flavor
Viognier,
pairing
open bottles, to store,
Petit
29Verdot, 146–47
opening
still (Petite
and
Petite Sirah
sparkling
Syrah),
wines,
26
148–49
oxidized wine, 17, 219
Pigato (Vermentino),
68–69
Portugal
regions, 204–205
Madeira, 160–61
Tempranillo, 154
Touriga Nacional,
Primitivo (Zinfandel),
128–29
Prosecco, 52–53
red wines
color, 15
flavor pairing, 31
full-bodied
Aglianico, 132–
Bordeaux Blend,
Cabernet Sauvignon,
136–37
Malbec, 138–39
Mourvèdre, 140
Nebbiolo, 142–
Nero d’Avola,
Petit Verdot, 146
Petite Sirah, 148
Pinotage, 150–
production stages,
Syrah, 152–53
Tempranillo, 154
Touriga Nacional,
light-bodied
light-bodied
Gamay, 98–99
Pinot Noir, 100–101rosado/rosato (rosé),
production stages,
92–95
97
rosé wine
medium-bodied
about, 93–95
Barbera, 104–105 flavor pairing, 31–37
Cabernet Franc,
Sangiovese, 124–25
106–107
Sauternais, 166–67
Carignan, 108–109Sauvignon Blanc,
64–65
Carménère, 110–11
Grenache, 112–13 seafood pairing, 31, 35
Sémillion, 76–77
Mencía, 114–15
Merlot, 116–17
Montepulciano,
118–19
Negroamaro, 120–21
production stages,
103
Rhône/GrenacheSyrahMourvèdre Blend,
122–23
Sangiovese, 124–25
Valpolicella Blend,
126–27
Zinfandel, 128–29
reduction, 17, 220
region and climate.
See also wineproducing
countries
appellation
labeling, 7, 218
effect on taste, 4
grape harvest
months, 4
serving
aeration, 27
glassware, 23–25
to open bottles, 26
standard pour, 3, 5
temperature, 28
Sherry, 168
Shiraz (Syrah), 152–53
Soave, 66–67
solera aging, 169
South Africa
regions, 206–207
Cabernet Sauvignon,
136–37
Chardonnay, 72–73
Chenin Blanc, 82–83
Pinotage, 150–51
Sémillion, 76–77
Shiraz (Syrah),
152–53
Mencía, 114–
Monastrell (Mourvèdre),
140–41
Priorat (GSM Blend),
122–23
Spain
Ribera del Duero; Rioja
regions, 208–209
(Tempranillo),
Albariño, 56–57
Sherry, 168
Carignan, 108–109 Spanna (Nebbiolo),
Cava, 46–47
Garnacha (Grenache),
112–13
sparkling wines
Cava, 46–47
Champagne,
flavor pairing,
Lambrusco, 50
to open, 26
production methods,
44–45
Prosecco, 52–
sweetness levels and
calories, 9
Spätburgunder (Pinot No
100–101
spritz and bubbles in stil
wine, 17
Steen (Chenin Blanc),
stemware, 23–
storage and aging,
styles
aromatic white wines,
80–91
dessert wines,
full-bodied red wines,
130–57
full-bodied white wines
70–79
guide to details,
light-bodied red wines,
96–101
light-bodied white wine
54–69
medium-bodied red win
102–29
rosé wine, 92
sparkling wines,
sulfites, 6, 220
sulfur smell, 27, 220
sweet wines
Madeira, 160–61
Marsala, 162–63
Muscat Blanc, 86–87
Sauternais, 166–67
sweet Sherry styles,
169
Vin Santo, 170–71
sweetness levels, 9. See
also dry
wines; off-dry wines;
sweet
wines Syrah, 152–53
tank “charmat” method
sparkling
wine
characteristics, 44, 45
Lambrusco, 50–51
Prosecco, 52–53
tannin, 10. See also
high-tannin
wines; low-tannin
wines;
medium-tannin
wines tastebuds and
taste preferences, 19
Taurasi (Aglianico),
132–33
“tears,” 14
tasting
blind tasting, 20
characteristics to
consider, 13
conclusion and notetaking,
20–21
evaluation of
appearance and
color, 14–15
evaluation of aromas,
16–17
sipping and profiling of
flavors
and aromas, 18
tongue sensitivity, 19
temperature
for serving, 28
for storing and aging,
29
Tempranillo, 154–55
Tinta de Toro
(Tempranillo),
154–55
Tinta Roriz
(Tempranillo),
154–55
Torrontés, 90–91
Touriga Nacional,
156–57
traditional method
sparkling wine
Cava, 46–47
Champagne, 48–49
characteristics, 44, 45
Tribidrag (Zinfandel),
128–29
Riesling,
88–89
Syrah, 152–53
UV damage, 17
Valdobbiadene (Prosecco),
52–53
Valpolicella Blend,
vegetable pairing,
Vermentino, 68–
vin gris (rosé), 92
Vin Santo, 170–71
vintage, 4
Viognier, 78–79
viscosity, 14
Vourvray (Chenin Blanc),
82–83
United States
regions, 210–13
California, 214–15
Cabernet Sauvignon,
136–37
Chardonnay, 72–73
Merlot, 116–17
Muscat of Alexandria
(Muscat
Blanc), 86–87
Petite Sirah, 148–49
Pinot Noir, 100–101
Syrah, 152–53
Zinfandel, 128–29
Northwest, 216–17
Bordeaux Blend,
134–35
Chardonnay, 72–73
Pinot Gris, 62–63
Pinot Noir, 100–101
white wines
aromatic
Chenin Blanc,
Gewürztraminer,
Muscat Blanc,
production stages,
Riesling, 88–89
Torrontés, 90–
color, 15
flavor pairing, 31
full-bodied
Chardonnay, 72
Marsanne Blend,
production stages,
Sémillion, 76–
Viognier, 78–79
light-bodied
Albariño, 56–57
Grüner Veltliner,
58–59
Muscadet, 60–61
Pinot Gris, 62–63
production stages,
55
Sauvignon Blanc,
64–65
Soave, 66–67
Vermentino,
68–69
wine
basic
characteristics,
8–11
bottle sizes and
names, 6
calories, 3, 5, 9
components, 3, 5
decanting, 27
labels, 7
storage and aging,
29
terminology, 4,
218–20
worldwide production,
176
winemaking
Australia, 180
aromas developed
Austria, 184–
during, 16
Chile, 186–87
aromatic white wines,France, 188–
Germany, 196
81
full-bodied red wines,Italy, 198–201
New Zealand,
131
202–203
full-bodied white
wines, 71
Portugal, 204
glossary of terms,
South Africa,
218–20
206–207
light-bodied red
Spain, 208–209
wines, 97
United States,
light-bodied white Zinfandel,
128–29
210–17
wines, 55
medium-bodied red worldwide producers,
176
wines, 103
rosé, 93
sparkling wine
methods, 44–45
wine-producing
countries
Argentina, 178–79
winefolly.com learn
book / about
Sources
Special
Thanks
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Bagrow, J.
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P., Barabási, A.,
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<http://www.wineinstitute.org/
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Global Empirical
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D.R. “Human
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2013.
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Bitter Receptor
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“Food Pairing
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Food Studies. Vol.
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Pandell, Alexander J.
“How pp. 55-58.
2011:
Temperature Affects
the Ag-
Kym
Anderson
Director of Wine
Economics,
University of
Adelaide Andrew L.
Waterhouse
Professor of Enology,
UC, Davis Luke
Wohlers
Sommelier
Tony Polzer
Italian Wine Expert
Geoff Kruth
Master Sommelier
Beth Hickey
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Sommelier
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Washington
Winemaker Cristian
Ridolfi
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Jeffrey and
Sandy
Margaret and
Bob Chad
Wasser
Critique
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Davis