WINE FOLLY
Life is too short to drink bad wine. –Anonymous
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[email protected]. 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 on getting into wine. It contains pracpurpose. It’s a visual refertical knowledge that is immediately useful to 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 of subscribers and 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 There are Every day, an thousand wine thousands of average of 600 new varieties to wine wines are choose from . . . regions with released . . . Fortunately, wine isn’t overwhelming when 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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Wine Basics What is wine Definition of wine, 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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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 temperate climate is where grapes grow best. In North Amer-
Regions with cooler climates make wines that taste more tart.
A single-varietal wine is made with one grape variety (e.g., Pinot Noir, pg. 100).
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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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 wineries are required to Wine Bottle 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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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 fermented into alcohol. same sweetness level, ACIDITY wines with We describe sweetness as a taste that lower acidity taste Sweetness levels Sweetness levels ranges from sweeter than wines with higher bone-dry to very sweet. It’s good to know in still wines can result in additional acidity. that a calories per 5 oz glass: BONE DRY OFF- SWEET VERY technically dry wine can contain up to a half teaDRY DRY SWEET 0–6 21–72 Sparkling wine sweetness levels shown in teaspoons of spoon of sugar per glass. See the chart cal. cal. 0 cal. 10–21 72–130 sugar and calorie levels per 5 oz glass: below for1–10 35–120 cal. cal. less than g/L RS g/L RS standardized vocabulary to describe BRUT BRUT EXTRA DRY 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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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 a naturally occurring 4.5 pH (7 is neutral). polyphenol found in GRAPE TANNIN: One useful thing to know about Tannin comes plants. Tannin is unique to red acidity in wine is 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, tannin is not a wine from a cooler climate astringent but necessarily a flavor but a contains high where it’s hard to ripen levels of textural astringent taste. USED/NEUTRAL grapes will produce 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 11.5– HIGH Over Below Body Body is not a scientific term, of the wine to your nose. 10% ABV 13.5% 15% ABV 10–11.5% ABV 13.5– but a categorization of Alcohol also adds viscosiABV 15% ABV ty and body to wine. You can style from 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 a wine You can use terms like “lightLESS MORE will taste. bodied” or “full-bodied”
ACIDITY ACIDITY to describe the style of wine
difference between skim and full milk.
ACIDITY ACIDITY to describe the style 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 light over a color, intensity, and white surface, such as a napkin or hue 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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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, including A RED Grüner Veltliner TINT: and Sauvignon HIGHER 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 while it TINT: ages in barrels. LOWER 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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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 it at all. FACT: Asians, You’re primed for Africans, and South drinking the Americans have a most intense wines higher 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 simply FACT: 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 eater. sense of taste is to You’ll lean spend more toward delicate,
proportion of supertasting genetics than
than men.
smooth wines. time smelling 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” COMPARISON: Try 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 SAW flavors first. This Will help identify helps 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 get in the MATS: Available smell. in our resources section online:
http://winefolly.com/res WHAT YOU DID Because wine is an mats experience.
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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 to 2 wine is stored in it leaded crystal glasses are glass styles most for many days. porous and should be IDEAL IDEAL suited to your FOR FOR drinking habits. hand washed with fragranceDELICATE, SPICY, free soap. AROMATICA NARROW BOWL BOLD A LARGE ROUND Stemmed vs. WINES WINES BOWL collects collects less Standard glass 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.
crystal but it’s spun thicker to exposed wine exposed to air. surface. make it more durable. Regular glass is dishwasher-
Choosing Glassware
STEMLESS OVERSIZEDAROMA RED RED COLLECTOR
SPARKLING WHITE DESSERT WINE
5 oz
5 oz 5 oz
5 oz
Casual tasting Mediumto encounters fullbodied high tannin red wines
5 oz Light reds, fullbodied whites, and rosé wines
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 concentration of WHICH certain acids and tannins, making wine DECANTER?: 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, texture, color, Congruent vs. 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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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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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. See pg. 28 24–25 for details. 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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Sparkling
Wine
Cava
Champagne Sparkling wine is 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, and Cava DO hush puppies. (Denominación de 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 winefolly.com / learn / wine / champagne
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 age made in the brut style 100% Chardonnay wines an average of 6–7 —with less years to than a half gram of
BLANC DE BLANCS
PINOT MEUNIER
BLANC DE NOIRS
years to than a half gram of develop nutty sugar per glass. tertiary aromas.
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Lambrusco winefolly.com / learn / wine / lambrusco
Profile FRUIT BODY OFFDRY ACIDITY ALCOHOL
possible flavors
dominant flavors
“lam-broosco” Tank “Charmat” Method
STRAWBERRY CHERRY BOYSENBERRY RHUBARBHIBISCUS
Origin: northern Italy
SWEETNESS RED FRUIT & COMMON FLOWERS DRY A lighter style LEVELS STYLES 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 winefolly.com / learn / wine / prosecco
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 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 winefolly.com / learn / variety / albarino
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.
REGIONSThe melon and 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 winefolly.com / learn / variety / gruner-veltliner
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 winefolly.com / learn / wine / muscadet
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 Muscadet This appellation 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 winefolly.com / learn / variety / pinot-gris
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, with Pinot Grigio called citrus notes and salinity. Ramato in which the juice FRUITY & DRY macerates on the This style is found in USA, Try pairing Pinot Gris grape skins for about Australia, and other with light 2–3 days to warmer flaky fish dishes, crab, make a pale-copperclimate regions. and softer hued rosé. FRUITY & SWEET cow’s milk cheeses such as a This style is found mostly
COMMON STYLES
GRIS A gray-purple grape used
such as a This style is found mostly triple-cream cheese. in Alsace, France, and offers flavors of lemon, peach,
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Sauvignon Blanc winefolly.com / learn / variety / sauvignon-blanc
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 Blanc is a Colombard, 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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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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Vermentino winefolly.com / learn / 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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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 are clarified, acid. bottled, and released shortly thereafter.
“shardunnay”
Chardonnay winefolly.com / learn / variety / chardonnay
Profile FRUIT BODY DRY ACIDITY ALCOHOL
possible flavors
dominant flavors PINEAPPLE BUTTER CHALK YELLOWSTARFRUIT APPLE
Origin: France
Try serving a rich PINEAPPLE & YELLOW OAKED RICH & COMMON creamy Chardonnay warmer APPLE CREAMY STYLES at 55°F Found in California, Chile, (13°C). Warming it slightly will Australia, Argentina, Spain, release more aromas QUINCE & Chardonnay is the & Côte de Beaune,into the bowl SOUTH of the glass and STARFRUIT world’s most Burgundy. AUSTRALIA make the wine planted white grape. 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 AFRICA ITALY Mâconnais,
ARGENTINA COASTAL
Chablis, and western
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Marsanne Blend winefolly.com / learn / 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, the PEACH & secret to the flavor FLOWERS of a particular Viognier wine lies in its dominant grape. PEAR & BEESWAX Marsanne & Roussanne
If you prefer a richer style, look for white Rhône blends with higher proportions of Viognier and Marsanne grapes in the blend. As its 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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“sem-eeyawn”
SÉmillon winefolly.com / learn / 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’ll notice BORDEAUX, some taste FRANCE PAPAYA, APPLE, differences: HUNTER & LEMON CURD VALLEY, 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 AUSTRALIA Bordeaux; Hunter Valley, Australia, STATE and CALIFORNIA
Washington
Bordeaux, France, made of Sémillon, Sauvignon Blanc,
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“veeown-yay”
Viognier winefolly.com / learn / 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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Aromatic White Wine Chenin Blanc Aromatic white wines have highly perfumed and sweetGewürztraminer fruit aromas Muscat but can range from 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 winefolly.com / learn / 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 Africa is region in the used for brandy Loire called production. Savennières.
blended into Method Cap Classique.
Montlouis, and Vouvray in the Loire.
production. Savennières.
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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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Muscat Blanc winefolly.com / learn / 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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“REESEling”
Riesling winefolly.com / learn / 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’s on Sweet Riesling pairs 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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“torrronTEZ”
TorrontÉs winefolly.com / learn / 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 or teriyakiFISH & SUSHI braised sesame tofu.
BRAISED TOFU
grape called País.
A TOUCH SWEET
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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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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 winefolly.com / learn / 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 High VILLAGES BEAUJOLAIS quality AND Mid-range BEAUJOLAIS quality NOUVEAU Basic
BROUILLYAround 75% of 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
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Pinot Noir winefolly.com / learn / 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 RASPBERRY & Noir 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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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 winefolly.com / learn / 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 regions, JAM & you’ll notice LICORICE some taste Higher alcohol differences: wines with more fruit flavors.
COMMON STYLES: Looking for a Barbera is particular style? produced two ways Pay attention to wine UNOAKED = RED descriptions that result in FRUIT two 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
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Cabernet Franc winefolly.com / learn / 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 BLENDING often has high acidity and grippy IN tannins early on but will age Cabernet Franc is beautifully for 10– 15 years. used in Cabernet Franc is 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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Carignan winefolly.com / learn / 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
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“carmennair”
Carménère winefolly.com / learn / 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 on good pepper, paprika, Today there are less 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
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Grenache winefolly.com / learn / 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 regions, Higher 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.
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“men-thee-uh” aka: Jaen, Bierzo, Ribeira Sacra
Mencía winefolly.com / learn / 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
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“murrlow”
Merlot winefolly.com / learn / 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 BORDEAUX Merlot grapes grow in 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 SONOMA, CA, USAof dill and 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.
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“mon-ta-pullchee-anno”
Montepulciano winefolly.com / learn / 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 by its wine with at least 4 Abruzzo regional name: MONTEPULCIANO years of age 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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“negrowamaro”
Negroamaro winefolly.com / learn / 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 herbaceous quality. caramelized onion pizza, pulled pork sandwiches,
sea, where cooler nighttime temperatures produce grapes
Puglia
SALICE
sandwiches, fried mushrooms, or teriyaki.
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Rhône/GSM Blend winefolly.com / learn / 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,
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Sangiovese winefolly.com / learn / 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
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Valpolicella blend winefolly.com / learn / 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 known to CORVINONE produce the highest Spicy red 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 high acidity concentrate
VALPOLICELLA SUPERIORE RONDINELLA Adds floral aromas and has
aromas and has low tannin
sugars and then VALPOLICELLA pressed and SUPERIORE fermented very
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“zin-fan-dell” aka: Primitivo, Tribidrag
ZInfandel winefolly.com / learn / 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
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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 “creamy” Wines are clarified, lactic acid. bottled, and released after a period of aging.
Aglianico winefolly.com / learn / 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 Italy. the taste 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
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“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 fruit with Expect tart undertones of menthol, black and red chocolate, and allspice. fruit flavors with Wines may be bolder with undertones 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
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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
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“malbek” aka: Côt
Malbec winefolly.com / learn / 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
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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 Monastrell for In Spain, Monastrell 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 winefolly.com / learn / variety / nebbiolo
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 winefolly.com / learn / variety / nero-davola
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 winefolly.com / learn / variety / petit-verdot
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 winefolly.com / learn / variety / petite-sirah
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 winefolly.com / learn / variety / pinotage
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 other varieties: NORTHERN RHÔNE CÔTES DU 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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Tempranillo winefolly.com / learn / variety / tempranillo
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. Little to no oak Rules vary from aging region to 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 winefolly.com / learn / variety / touriga-nacional
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 touch of Touriga Nacional in the vanilla US, found from oak aging. mostly in Lodi, CA.
create dry red wines with Touriga Nacional and the other primary
fine gravelly tannins. DÃO
from oak aging. mostly in Lodi, CA.
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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 winefolly.com / learn / wine / madeira
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 for a short TINTA 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 winefolly.com / learn / wine / marsala
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 Dry. g/L RS INZOLIA
desserts such as Aged 5+ years. zabaglione. SEMISWEET VIRGIN (SEMISECCO): STRAVECCHIO/
PIGNATELLO
NERELLO GRECIANO MASCALESE
(SEMISECCO): STRAVECCHIO/ 40–100 g/L RS VIRGIN 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 cork VINTAGE PORT and designed to Single-vintage 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 winefolly.com / learn / wine / sauternais
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 wines MAIN REGIONS: The of name Bordeaux are made Sauternais refers to exclusively the dessertSÉMILLON with white grapes. wine-producing The popular areas in Bordeaux choice. that are typically found close to Sémillon adds the river where body and grapes often tropical fruit develop noble rot notes. (see Glossary).
Some producers only produce sweet wines on vintages when white grapes develop noble rot. 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 Adds lime and
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 Sherries are Very light styles The sweetest are made with typically with salty style made of Palomino Fino produced with fruit flavors. Serve Pedro Ximénez grapes and come in Pedro Ximénez or chilled. with fig and 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 called a solera. New wine goes into Soleras are tiers the top scale, of barrels with 3 to and finished wine is 9 steps called taken in small criaderas, or scales: portions from 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 winefolly.com / learn / wine / vin-santo
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 about 70% Then, the raisinated of their water grapes are content. squeezed and put 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 Hot climate regions WARM CLIMATE COOL HOT CLIMAT regions are known are known for REGION bolder red wines with CLIMATE for red and white 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 WINE GRAPES The 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 winefolly.com learn 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 from juicy DE 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 CUYO offers rich black TORRONTÉS black currant, MAIPÚ raspberry, mocha, Argentina’s own licorice, and dried and tobacco leaf PINOT NOIR variety ranges in green herbs. flavors with taste from dry and MENDOZA medium tannin and Argentine Pinot Noir citrusy, to peppery offers flavors off-dry with rich acidity. 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 CATAMARCA minerals, and spiced (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 famous for unoaked Chardonnay.
The largest area is famous for smoky and rich Shiraz, Sémillon,
A much cooler area produces Pinot Noir and Chardonnay with
UNOAKED BOLD CHARDONNAY SHIRAZ
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 citrus Peppery with bold cherry flavors to richer regions Reserve level NIEDERÖSTERREICHflavors and a NIEDERÖSTERREICH wines that are often slight herbaceous NIEDERÖSTERREICH bitter note on oaked and Fruity THERMENR the finish. Rosé have more tropical THERMENREGION 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 Finding Quality eponymous Bordeaux Blend. Red 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, this is VINTAGES: typically a 2010, 2009, producer’s best 2008, 2005, wine. 2003 “LEFT BANK” “RIGHT BANK” CÔTES DE 2000, 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 Franc. spicy red fruits, green CLAIRET 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, vanilla, bold tannin. A group of dessert wines with flavors and licorice with grilled almonds, Wines age 10 years. wine regions of red currant, This blend is mostly dense structured and smoke with can be found along wild 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 Blanc and will age 20 years. tannins. Some will hips. 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 of Terms Chardonnay but Burgundy is most known for Domaine: a winery floral and earthy Pinot Noir. Burgundy Wines
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 a light acidity. At the unoaked style of Grand Cru level, Chardonnay with Chablis is made flavors of ripe more toasty with yellow apple with oak.
with vineyards Negociant: a brand that buys grapes or wine Clos: a walled vineyard Lieu-dit/Climat: GOOD vineyard plot 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 PINOT NOIR Premier Cru and quince tart, vanilla, BOURGOGNE (OTHER REGIONS) Grand Cru wines and hazelnut. A sparkling wine Côte Chalonnaise have moderate Look in the Côte de appellation that tannin with flavors also produces Beaune for produces white and Pinot Noir with of dried cranberry, high-quality rosé bubbly plummy fruit, candied Chardonnays wines with the hibiscus, vanilla, and boysenberries, and produced in this same method as clove, along rose. style.
yellow apple with oak. hints of lemon zest, apricot, and a zesty finish.
same method as rose. Champagne. The regional appellation offers
clove, along style. 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 Finding Quality blends and savory herbaceous Northern 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, CÔTES DU RHÔNE ROSÉ & CÔTES DU RHÔNE in the 2001, 2000 RHÔNE RED TAVEL ROSÉ WHITE northern Rhône and Some of the Rhône rosé bursts Marsanne and the crus. 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 CHÂTEAUNEUFNORTHERN blend. As bold as of Tavel are said to of apple, beeswax, DU-PAPE RHÔNE SYRAH these wines can have been a and One of the boldest The birthplace of be, they’re rarely favorite of the writer granite-like minerals. age-worthy Syrah offers rich oaked. Flavors and man’s Northern southern Rhône and dense wines range from sweet man, Ernest Rhône delivers the blends are made that typically candied Hemingway. boldest whites with no less than 13 have a meaty edge with notes of raspberries to different to them along leather and bacon almond, white A rarity, 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, white A rarity, 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 red fruit MITTELRHEIN 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 green PFALZ 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 herb flavors. MOSCATO REGIONAL D’ASTI PRODUCTION:
have leather, and clay CANNONAU flavors. VERMENTINOmedium acidity, sweet fruit, and (GRENACHE) 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 fruit, and (GRENACHE) 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 Tuscany Chianti Wines are spicy and herbaceous when young 2.5 YRS: “GRAN and more fig-like as they age. Grows Aging
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 for a blend Value Chianti that includes tastes spicy and nonindigenous herbaceous with grapes such as notes of game, red 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, 1997 100% Sangiovese While Chianti and 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 DI SAN Wines taste of other regional Franc/Cab. Sauvignon Ch. Colli Senesi and Ch. GIMIGNANO licorice, cedar, designations that Montalbano MONTECUCCO The “Fiore” Vernaccia wines vanilla, fig, and also make great 18 months aging & 34 are sweet red berries, Sangiovese: months aging for Riserv dry and minerally, with flavors supported by spicy 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 Franc. tomato. 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, Wines range from bone-dry Both dry and off-dry styles BAY 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 of apricots and CENTRAL 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 of apricots and CENTRAL 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 BOUSCHET NACIONAL Tempranillo is labeled as Quite possibly Portugal’s most important grape, used in Port and DÃO dry red blends. Wines offer flavors of black Unique woodsyplum, blackberry, tasting wines mint, and violet. with notes 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 PIRES Wines offer offer An aromatic wine bold black fruit and LISBOA smoky red fruit flavors, with perfumed black pepper cinnamon, floral aromas. Wines flavors with a 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 peaches TEJO 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 black pepper, black sauce with a smoky fruity; rich & STELLENBOSCH PAARL Bolder Syrah Wines are rich and sweet currant, and earthy SWARTLAND CHARDONNAY full-bodied unoaked; rich & wines with spicy 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 winefolly.com learn region / united-states
The United States is most known for its bold, fruity red and white wines. Three regions produce the majority of US wine. WHAT 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 NIAGARA icy winters.
BORDEAUX CONCORD CHARDONNAY BLEND
CABERNET Chardonnay. SAUVIGNON
flavors.
PINOT NOIR
grapes that survive NIAGARA icy winters. Reds range from ROSÉ slightly sweet to
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, the warmer COOLER 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 CLIMATE Robles dry 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. The region has many SIRAH old vineyard plantings of
WARM CLIMATE
HOT CLIMATE
CABERNET Coastal areas CABERNET of San Luis Coastal areas of Sonoma,
ZINFANDEL
MUSCAT
CABERNET CABERNET plantings of of San Luis of Sonoma, MUSCAT Zinfandel, Petite Napa, & SAUVIGNON Obispo & Santa 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 sunny At 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 of white nectarine, 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 yeast Cru 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 poisoning. sensation in the clay-based agent like Diacetyl proteins. Red where mouth. bentonite wine contains 300– Acidification uncrushed grapes areAn organic compound or kaolin clay are 1,300 mg/L found placed in Brix (symbol A wine additive added. These of 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 warm and hot the particles Relative density to 85%. carbon dioxide. WinesDiacetyl comes from oak climate growing and pull them from scale for sucrose aging created regions to increase the wine, Appellation dissolved in grape without oxygen have and malolactic acidity by making it clear. juice used for A legally defined fermentation. low tannin adding tartaric or determining the geographical and color with juicy fruit citric acid.
winefolly.com learn basics / wine-terms
ABV
Esters
geographical citric acid. location used to Acidification is less identify where common in the grapes in a wine
determining the and color with juicy fruit 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 is a Wine grapes by-product are cloned of for their fermentation. beneficial In red traits much wines there like other are about 4– agricultural 10 g/L and products. For noble rot example, wines contain there are 20+ g/L. over 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 known for adding much oxygen, a chain of fungal infection be flavors of vanilla, chemical caused by Botrytis presence of trace minerals in clove, 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 to describe a the obvious changes you considered a flaw flint, wine that is can in red grapes and or gravel. slightly sweet. sense is 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 been clones of the making wines sweeter. considered to 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 to wine. in 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 Cabernet Sauvignon,climate. See region and 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 Champagne, 48–49 Cabernet Sauvignon, Mourvèdre, 140 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, 60–61 120–21 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. See flavor Viognier, 78–79 pairing open bottles, to store, Petit Verdot, 146–47 29 opening still and Petite Sirah (Petite 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
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Special Thanks Ahn, Y., Ahnert, S. E., “pH Values of Food Bagrow, J. Products.” P., Barabási, A., Food Eng. 34(3): pp. “Flavor network 98-99. and the principles “Table 3: World of food pairWine Production ing” Scientific by Country: 2009Reports. 15 Dec. 2011. 20 Oct. 2014. 2012 and % Change 2012/2009”
. March 2015. Anderson, Kym. . Mennella, J.A., Global Empirical Spielman, A.I., Reed, Picture. Adelaide: D.R. “Human University Press. Bitter Perception 2013. Correlates with Bitter Receptor Klepper, Maurits de. Messenger RNA “Food Pairing Expression in Taste Theory: A European Cells 1,2,3.” Fad.” GastroAm. Jour. of Clin. nomica: The Journal Nutrition. Oct. of Critical 2013: pp. 1136–1143. Food Studies. Vol. 11, No. 4 Winter Pandell, Alexander J.
2011: pp. 55-58. “How Temperature Affects the Ag-
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