I was invited to the wine tasting event through an email from The Thomas Collective – a PR firm presumably representing Wines of Chile in their marketing and promotional efforts. They would send 8 bottles of 2009 Sauvignon Blanc, along with food pairing suggestions, fresh olive oil samples, a corkscrew, and a litany of reading materials about Chilean wine. I would not be obligated to do anything. That sounded like a deal to me.

Nothing to see here. Just me and my grill.

I invited several of my friends over for the tasting (of course using WineMcGee’s great wine event management tools! :0 ), cleaned the apartment and ran to Jewel to pick up the obvious food pairing in my mind – Yes, you guessed it, bratwurst, chicken breasts, and potato chips. OK, the meal surely wouldn’t live up to the Tuna Tartare or Shrimp and Scallop Ceviche as recommended in the Wines of Chile material, but I felt like grilling out. And, even more of a problem is that it’s tough to get truly fresh seafood in Chicago – I’m not sure I would feel comfortable preparing Tuna Tartare with tuna I pick up at Whole Foods.

I raced back from the grocery store, ran the HDMI cable from the computer to the TV, and followed the event in the living room. They ran the tasting using Adobe Connect Pro, which I’d never used before, but it worked quite well. The left pane of the window provided a chat area in which all the bloggers posted their comments and questions, and the top and bottom panes were split video feeds – one with the host and the other with the winemakers, together in the batcave in Chile. It may be heresay, but I’ve heard that the Chilean government ordered the formation of a batcave before granting the license for all of these winemakers to gather in one room, just to be safe, as the future of  the Chilean wine industry was in their hands.

We jumped into the tasting a bit late, around 6:20 and we had already missed out on the first two wines.  Our first was the Undurraga Sauvignon Blanc 2009 from Leyda Valley.  It was  bright and fruity with some of the classic Sauvignon Blanc aromas – peach, grapefruit and mineral – very good.  The next wine was a big shocker.  The Valdivieso Single Vineyard Wild Fermented Sauvignon Blanc 2009 had a distinctly different taste than one would expect from a Sauvignon Blanc.  Wild Fermentation, as explained in the documentation, meant that the barrels in which the wine would ferment were filled directly from the grape press and with the grapes natrual yeast rather than added yeasts.

Perhaps the fermentation went a little too wild.  I’m not certain that the winemakers could see the chat from the bloggers, but I think they could.  It was heartbreaking to see the look on winemaker Brett Jackson’s face as nearly all the bloggers pointed out that “this wine is flawed”, “tastes very yeasty”, and “almost like sherry.”  I have to agree with everyone.  There was something off with this wine that imparted slight aromas of alcohol and nail polish remover, and which made the wine taste somewhat like a fortified wine.

My favorite for the night was probably the Cono Sur Organic Sauvignon Blanc from San Antonio Valley.  The wine was very well balanced, had nice acidity and expressive mineral notes.  Other favorites were the Casa Silva Cool Coast Sauvignon Blanc from Colchagua Valley and the Ventisquero Queulat from Casablanca Valley.  More than anything, this night reminded me that I love Sauvignon Blanc.  I tend to drink more reds than whites, but this is certainly my favorite white varietal – I love the fruity peachy, grapefruit, and minerality often displayed in Sauvignon Blanc.  In my mind, the wines certainly held their own in comparison to Sauvignon Blancs from other regions like California, New Zealand and Australia.   The wines were tasty, and as evidenced by my headache this morning, perhaps too tasty.

The Five Keys

• Swirl intensely, Sniff intensely
• Don’t say that the wine is sweet
• Use the words Tannin, Acidity, and Finish
• Describe the wine using comparisons
• Pick out a unique wine

When at a friend’s place – Picking out a wine to bring

For most get-togethers, you’ll want to bring a quality inexpensive wine. Don’t go to Trader Joe’s and spend $5. Here are the price rules – nothing under $10 and nothing over $30. Go to a smaller local boutique wine shop if you can. Usually the smaller shops will have more refined and diverse selections, more knowledgeable workers and sometimes will even have entire rows or aisles dedicated to great wine under $15. Your other option is to go to a big massive wine megastore (like Binny’s here in Chicago), but if you don’t know what you’re doing this probably isn’t the best move. While wine megastores have many, many options, they probably have too many options for you. You are a fool, so you need to choose from a limited selection of great cheap wines – not a massive selection of crappy, sort-of crappy, good, and great wines.

As far as region goes, I love wine from California – some of the best in the world. But if you want to look like you know what you’re doing, don’t bring a wine from California. All your friends are going to bring a bottle from Napa or Sonoma and probably 90% of them are going to be Cabernet Sauvignon. Mix it up a bit, slick. Bring a wine made from the grapes Tempranillo or Grenache from Spain. Spanish wines from the region of Rioja or Ribera del Duero are good picks. Or go with a wine from the Douro region of Portugal. Want to stick to the US? Bring something from Washington or Oregon.

Don’t be shy

If there’s one thing that will make you look like an idiot when tasting wine, more than anything else, it is being extremely tentative when it comes to swirling and sniffing. Do not be afraid to swirl and sniff, and in that exact order – early and often should be your motto. People that know what they are doing are confident and comfortable enough to give the wine a hurricane swirl prior to the first sip, and continue to swirl prior to sniffing throughout the tasting experience. Did you just spill all over your shirt? Well, take that as another lesson – don’t wear white to a wine tasting, fool.

Why should you swirl anyway? It helps aerate the wine and release the aromas so you can get a good whiff. Don’t ask any more questions, just listen.

It’s a good idea to practice swirling a few times prior to the tasting, so you aren’t Wobbly-Arms-McGee when it comes to the real thing. If you have any sort of coordination at all, it should come fairly naturally. An easy way to swirl with very small chance of spillage is to keep the wine glass on the table. Then grab the glass toward the base of the stem and make quick circular movements to stir up the wine.

When it comes to sniffing the wine, again, don’t be shy. Literally, put your entire nose in the glass. The top of the glass should touch between your eyebrows and the bottom should rest on your upper lip. If your face is disfigured, then this may not apply to you.

What to say, and what not to say.

Do not say that the wine is sweet. 95% of the time, you will be wrong as the vast majority of popular wines are actually dry, and contain very little sugar – they just taste sweet because your brain associates fruity flavors with sweetness. Do not trust your foolish brain. Instead, it is perfectly acceptable to say that the wine is fruity.

Do not say “Oh, I don’t like Merlot” or “I don’t like Malbec” or make vast generalizations. If you are not an expert wine taster, you probably would have no freaking clue which wine was Merlot, which was Malbec and which was Cabernet Sauvignon in a three-wine-blind-taste-off. You just think you don’t like Merlot because you saw Sideways and your ex-boyfriend, who was an idiot, didn’t like Merlot. The same goes for any other grape variety. The winemaking process plays a major role in the taste of wine, so the grape is only a part of what defines a wines taste. Until you’ve tried a sizable sample of different wines in each style, try to reserve your generalizations. Knowledgeable wine drinkers often appreciate the differences in wine more than they critique them.

Use words like Tannin, Acidity, and Finish.Tannins make your mouth pucker, acidity makes your mouth water, and finish is the aftertaste. Since you don’t know exactly what you’re talking about, try to stay in the middle with your descriptions. Try saying, “I like the acidity in this wine” followed by a few up and down head bobs. They will probably follow with something like “Yes, it is pretty acidic, isn’t it.” Then you say, “Yes I’ve really enjoyed acidic wines lately”. Or they may reply “Yes, it’s not too acidic, just right by me” to which you reply “Agreed.” Or if you enjoyed the wine, say “This wine has a nice finish.” Others will probably agree with you.

No, genius – cherries, blueberries, chocolate, and barnyard were not used in the production of your wine. But that doesn’t mean you can’t use these words to describe the flavor. We often use comparisons to explain things in our daily lives. We may say that something “sounded like a boom”, “tasted like crap” or “felt like a sting”. This is exactly what we do when wine tasting. If what you are tasting or smelling reminds you of something else, say it. There are no wrong answers, including everything from dog food and detergent, to apples and cigars.

When at a Wine Tasting Event – Interacting with the pouring station staff

At a wine tasting event, the pouring station staff is usually only moderately interested in speaking with you. They aren’t going to quiz you on your wine knowledge, so don’t be nervous. They also usually aren’t going to want to teach you everything there is to know about a specific wine – and often times they won’t even have the answers, as they work for distributors with hundreds of wines.

There are some important questions to ask:

What region is this wine from?
What grapes are in this wine? Or, is this a single variety or a blend?
Which of these wines is your favorite?

It’s also a good idea to get a good look at the bottle. Usually the pourers will be perfectly fine with you grabbing a bottle and inspecting the front and back. If you like the wine, you’ll remember it for next time. Also, people that know what they are doing will be able to answer the above questions by reading the bottle. And the whole goal here is to act like you know what you are doing. Ask a few questions, take your pour, and then get the heck out of the way. Other people want to drink wine too.

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Barbera

Pronunciation:	(bar-BARE-uh)
Top Regions:	Northern Italy, Other Italy, Some California
Pairing Type:	Food with light to medium body, salty, rich, or highly acidic.
Suggestions:	Pasta, tomatoes, ribs
Cooking Method:	Baked, Grilled, barbecue
Aromas:
Taste:
Description:	Another grape of the Piedmont, Barbara is one of those varieties of the old world that often appears on the label – Barbara d’Alba, Barbara d’Asti for example. Native to Piedmont, Barbara is a hardy grape that shows best in the chalky soils of the area. Sometimes a blending grape of the country as well, there are wines that do not specify their inclusion of Barbara, only those that are using 100% of the varietal call it such. Barbera has also found a blending role in California and other US wine regions.
Notable Info:	Barbara is a versatile grape, once frequently used for blending because it can throw structure into a lighter wine and yet give softness to one that was overly tannic. It is now lauded as a sole variety for the same versatility. Pure Barbara wines from the Piedmont are rustic, as many Italian wines can be, but demonstrate good, round fruit flavors that are easy drinking right when they are released. The wine occasionally sees oak, and Barbara from a strong vintage and good winemaker can gain character with a few years of ageing, however most Barbara-based wines are ready upon release to show their bright fruit flavors, smooth tannins and structured acidity.

Bordeaux Blends

Top Regions:	Bordeaux, California, Australia, Washington
Pairing Type:	Food of medium to full weight and intensity
Suggestions:	Lamb, pheasant, beef, venison
Cooking Method:	Braised, roasted, grilled, stew
Aromas:
Taste:
Description:	With so much history under its belt, it’s no wonder that Bordeaux has figured out the recipe to produce amazing wines. Centuries of making (and drinking) wine has led them to the blend that has become synonomous with Bordeaux. Winemakers in the New World replicated this formula and have created successful blends in their respective areas – you may see Bordeaux blends from the US labeled Meritage (rhymes with heritage).
Notable Info:	Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. These five red grapes are the components of a Bordeaux blend. Cabernet Sauvignon and/or Merlot are usually play the lead role, while Cabernet Franc, Malbec and Petit Verdot act as the supporting cast. These three grapes help to add color, structure and body in varying amounts. A Bordeaux blend typically, but not exclusively, uses at least three of the five grapes to be labeled as such. The beauty of the blend? Each year the percentage of each grape in the blend can vary and the winemaker can include more of the variety that excelled in that particular vintage. There’s white wine in Bordeaux, too! Typically made from Semillon, Sauvignon Blanc, and bits of Muscadelle, white Bordeaux can be a fully dry table wine or, as in Sauternes, a deliciously sweet dessert wine. In other areas of the world, a Bordeaux blend consists primarily of Sauvignon Blanc and Semillon, either of which may be the predominant variety. Bordeaux blends can vary in style, but most have good acidity and often a mineral overtone.

Cabernet Franc

Pronunciation:	(cab-uhr-NAY frahnk)
Top Regions:	Bordeaux, California (mostly for blends), Loire Valley, Long Island, Virginia
Pairing Type:	Food of medium body and intensity
Suggestions:	Pork, lamb, eggplant, green peppers, game, duck, beef
Cooking Method:	Roasted, grilled
Aromas:
Taste:
Description:	You won’t often find this grape bottled as a single variety as it can lean towards earthy, vegetal tendencies (think green pepper & olives). Its typical place is in a blend with Cabernet Sauvignon, Merlot or both. Cabernet Franc’s home is the right bank of Bordeaux. It is an integral part in the blends of St-Émilion and Pomerol, adding structure and backbone to the softer Merlot. Yet some feel its potential has been overlooked. If Cabernet Franc has the right soils and it’s harvested at the right time- it can produce a delicious wine all by itself.
Notable Info:	Luckily, certain areas are creating wines that let this grape shine on it’s own. Cheval Blanc, one of the top Bordeaux wines in St-Émilion, consists of 60% or more of the Cabernet Franc variety. Loire Valley red wines made with Cabernet Franc often come from Chinon and Bourguil – they are deliciously balanced and subtle examples of Cabernet Franc at its best, showing smooth tannins and good fruit with herbaceous undertones. Long Island and Virginia have also had some success with this grape.

Cabernet Sauvignon

Pronunciation:	(cab-uhr-NAY sow-veeh-yawn)
Top Regions:	Just about everywhere, particularly Bordeaux and California
Pairing Type:	Heavy and fatty, or bitter food
Suggestions:	Steak, beef, game, lamb, smokey meat, cheese, duck, burgers
Cooking Method:	Grilled, smoked, braised, stew
Aromas:
Taste:
Description:	Many refer to Cabernet Sauvignon as the king of red grapes. Perhaps that title is due to its ability to grow worldwide in a number of climates, or to the fact that it produces wine with such character yet such diversity. Either way, this grape is responsible, as a whole or a partner, for some of the greatest wines in the world. In Bordeaux Cabernet Sauvignon is the principle grape of the Medoc. It plays a supporting role in the blends of the right bank in regions such as St-Emillion and Pomerol. Most of the classic and cult wines of Napa Valley are made with Cabernet Sauvignon.
Notable Info:	The Cabernet Sauvignon grape is a small berry with a thick skin, giving it a high solid to juice ratio and creating a wine high in color, tannin and extract. Some typical Cabernet Sauvignon descriptors are cassis, cedar and currant. Because the grape adapts to so many different soils and climates and can flourish with different types of winemaking, its characteristics are different depending on its origin. In Bordeaux you’ll find more of the earthy, tannic side of Cabernet. It’s almost always blended in Bordeaux, using other grapes to soften the tannins and add complexity. In warmer regions like California and Australia, you’ll frequently get more ripe fruit flavors upfront. Grapes are picked when higher in fruit and lower in acid, often giving a more approachable wine. Cabernet Sauvignon grows almost everywhere, many regions using it to blend with indigenous varieties. As a blending grape it adds structure and tannins.

Carmenere

Pronunciation:	(car-men-YEHR)
Top Regions:	Chile
Pairing Type:	Food of medium to heavy weight and intensity
Suggestions:	Chicken, tomato sauce
Cooking Method:	Grilled, roast, sauteed
Aromas:
Taste:
Description:	Carmenère is yet another grape that was eventually exiled from the Bordeaux blend. In the late 1800’s, Carmenère was brought over to Chile from France, and it never turned back. For a while, Chilean growers thought this grape was Merlot and labeled their wines as such. But in the early nineties, thanks to DNA testing, vineyards were revisited and the grapes correctly labeled, and Carmenère was discovered to be the backbone of many Chilean wines.
Notable Info:	You can still find plantings of Carmenère in France, as well as a few other wine growing regions, but you’ll find most bottlings of this variety in Chile. With Carmenère, Chileans are producing wines with good, plumy fruit, like Merlot, and firm structure, similar to Cabernet Sauvignon. The grape kicks in a heady dose of pepper and spice, which helps distinguish it from other varietals in Chile.

Chardonnay

Pronunciation:	(shar-dawn-AY)
Top Regions:	Burgundy, USA, Australia, South Africa, South America, New Zealand
Pairing Type:	Food of medium weight and intensity. Grilled, buttery or creamy dishes if Chardonnay is oaky.
Suggestions:	Chicken, lobster, shrimp pasta, salmon, halibut, pork, avocado
Cooking Method:	Baked, grilled, sauteed, roasted
Aromas:
Taste:
Description:	Like Cabernet Sauvignon, Chardonnay can grow just about anywhere. It adapts well to different soils and different climates. While frequently paired with California, its native home lies in the vineyards of Burgundy, France. The only major white grape of the region, Chardonnay is at its best on the rolling slopes in Bourgogne. Other popular Chardonnay sites include California (just about everywhere), Oregon, Washington, Other US, Australia, South Africa, South America and New Zealand.
Notable Info:	Chardonnay varies greatly with climate, soil and winemaking – but it adapts just about anywhere, which is what makes it so popular. Cooler climates like New Zealand and Chablis lead to crisp, acid-prone wines, while warmer climates like Southern California and Australia foster riper grapes that create heavier wine leaning towards tropical fruit flavors. So specific are the soils of Burgundy, the wines of the region show subtle notes of mineral and chalk that belie their origin. Chardonnay adapts itself to oak very well, as one may taste in many of the wines.

Other Wine Grape Varietals

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Copyright and Content

All images, aromas, food pairings, and taste profiles on this page are protected by copyright by WineMcGee, LLC and cannot be replicated without express permission. Varietal descriptions, pronunciation, and regions are provided through integration with

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Chenin Blanc

Pronunciation:	(SHEN-uhn Blahnk)
Top Regions:	Loire Valley, South Africa, some California
Pairing Type:	Food with light to medium weight and intensity. Spicy or salty foods.
Suggestions:	Chinese, chicken, seafood, salmon
Cooking Method:	Salad, barbecue, smoked, fried
Aromas:
Taste:
Description:	The best representation of the Chenin Blanc grape can be found in the Loire Valley of France – more specifically, the regions of Vouvray, Savennieres, Anjou and Samur. The versatility of the grape allows it to produce wines both dry and sweet, still and sparkling – and you can find all examples in the Loire. It’s found in South Africa as well, where it’s called Steen and is typically made in the dry style. It used to be a popular grape in California, but it’s late-ripening and the warm weather promoted over-cropping and the wine produced a neutral and bland product for many producers. Luckily, some California producers are fostering the grape for a comeback.
Notable Info:	Soils are often the defining factor of a Chenin style. In the Loire, the heavier, clay-based soils are best for fostering late ripening, sweet Chenin Blanc – the chalky, more limestone-based soils are responsible for many of the lighter, crisper styles of the grape. Sweet Chenin Blanc is sometimes affected by botrytis, the mold that creates the sweet wines of Sauternes. These wines are long lasting and like honey and nectar on the palate. The dry style of Chenin Blanc is a crisp, refreshing wine with citrus flavors offset by an almost creamy texture. Good Chenin Blancs are delightful wines, versatile with a wide range of food depending on their sweetness level.

Dolcetto

Pronunciation:	(dole-CHEH-toh)
Top Regions:	Piedmont, Other Italy
Pairing Type:	Food of medium weight and intensity
Suggestions:	Chicken, lasagna, pasta, salmon, hamburgers
Cooking Method:	Grilled, baked, sauteed
Aromas:
Taste:
Description:	Thoughts of Piedmont usually bring images of big tannic Barolos and Barbarescos, but an oft-forgotten everyday variety of the region is Dolcetto. Roughly translated, Dolcetto means “little sweet one.” While not exactly “sweet,” the wines made from Dolcetto are definitely light and fruity.
Notable Info:	Dolcetto is an early-ripening grape, grown in the Northwest area of Piedmont. It produces wines that are soft and fruity and ready-to-drink when released. The Italians like this wine for everyday drinking because of its soft tannins, ripe fruit, and ability to match with a variety of foods. No cellaring required here and prices are usually quite affordable.

Gamay

Pronunciation:	(gah-MAY)
Top Regions:	Beaujolais, France
Pairing Type:	Food of light weight and intensity
Suggestions:	Cold cuts, chicken, salad, sausage, goat cheese
Cooking Method:	Baked, sauteed, boiled, roasted
Aromas:
Taste:
Description:	Gamay is a pale colored grape, best associated with the region of Beaujolas. In fact, few regions or grapes are so wholly intertwined with one another. After being universally rejected by the rest of Burgundy in the 14th century, Gamay found its niche a bit further south, in Beaujolais. Beyond that part of France, Gamay can also be found in certain areas of the Loire, as well as Switzerland.
Notable Info:	Gamay is light and thin-skinned, yet tough. Lively acids and virtually no tannins produce wines of similar characteristics. It is ideal for the carbonic maceration method used in Beaujolais, although that is certainly not the only fermentation method used. The flavors of Gamay wines are of fresh red fruits and floral notes. Best consumed young, this wine benefits from slight chilling.

Gewurztraminer

Pronunciation:	Guh-WERTZ-trah-meen-ehr)
Top Regions:	Alsace, Germany
Pairing Type:	Food with medium weight and intensity. Spicy and salty dishes.
Suggestions:	Szechuan chicken, pork, Peking duck, muenster cheese, Chinese and Thai food, foie gras
Cooking Method:	Spicy, roasted, sauteed
Aromas:
Taste:
Description:	If you’ve ever smelled a lychee, you’ll probably recognize a wine made from Gewurztraminer. Gewurz, the german term for spice, adequately describes the aromas and flavors that permeate wines made from the grape. Mostly grown in Alsace and Germany’s Pfalz region, Gewurztraminer is not the easiest vine to tend. While it ripens quickly, it also needs some time on the vine to get all of its aromas and acids balanced – which, in turn makes it more suitable for cooler climates and constant attention.
Notable Info:	Acidity is the maker or breaker of this grape. The distinct aromas and flavors give the wine depth and body, but without good acid they can be cloying and flat. Most Gewurtztraminers are dry, but so heady in aromas and texture, that they can seem sweet to one’s senses. You’ll also notice that the wines are deep and rich in color – the skins of the Gewurtztraminer are pinkish-red. Other than lychee, typical descriptors of Gewurztraminer are roses and perfume. It’s blend of fruits and acid make it a perfect match for spicy food like Indian and Thai.

Grenache

Pronunciation:	(greh-NAASH)
Top Regions:	Southern Rhone, Southwest Spain, Australia, California
Pairing Type:	Food of light to medium weight and intensity.
Suggestions:	Pork, lamb, veal, barbecue
Cooking Method:	Barbecue, roasted, baked, sauteed
Aromas:
Taste:
Description:	This sun-worshiping grape gets ripe and loves hot, dry weather. Popular in Spain (called Garnacha), Australia and the southern Rhone region of France, Grenache is the primary grape in regions such as Chateauneuf-du-Pape, Tavel, and Priorat. It’s often tamed by less fleshy, more structured grapes like Syrah, Mourvedre or Tempranillo – Grenache is the “G” in GSM blends of Australia. Also, because of its thin skins and high ripeness level, Grenache is ideal for producing delicious yet dry rose wines.
Notable Info:	High sugars give this grape character and ensure a full-bodied wine, but lower levels of acid and tannin enhance its candidacy as a blender. Intensive pruning on older vines gives Grenache enough structure to maintain its balance as a sole varietal, which is popular – and successful – in California, Australia and sometimes Spain, but many vintners rely on blending to keep this alcohol-happy grape in check. Typical flavors of Grenache are jam, spice, dried fruit, earthiness and some pepper, depending on where it’s grown. Old vine Grenache makes an intense and distinct dry wine, and in regions like Banyuls, a delicious, fortified dessert wine.

Gruner Veltliner

Pronunciation:	(GREW-nuhr Felt-LEEN-ehr)
Top Regions:	Austria
Pairing Type:	Food with medium weight and intensity
Suggestions:	Asparagus, veal, Wiener Schnitzel
Cooking Method:	Sauteed, roasted, baked
Aromas:
Taste:
Description:	The name may be intimidating but the grape is nothing but. This variety is increasing in popularity as more people discover its delicious qualities. Most wines made from Gruner Veltliner are from Austria, where it’s the most planted grape variety. Gruner means green in German, not because the grape is green, but because its used to create fresh wines that are best drunk young.
Notable Info:	A wine made from Gruner Veltliner typically has a perfumed nose, with hints of peach and other citrus and, most notably, hints of white pepper – white pepper is usually what distinguishes Gruner Veltliner best. Wines from this grape are typically dry with high acidity. It’s generally light to medium bodied but can be made in a richer, full-bodied style. The wines of Gruner Veltliner are high in acid and extremely versatile with food. Some winemakers in Austria are making sweet wines with the grape as well.

Other Wine Grape Varietals

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Copyright and Content

All images, aromas, food pairings, and taste profiles on this page are protected by copyright by WineMcGee, LLC and cannot be replicated without express permission. Varietal descriptions, pronunciation, and regions are provided through integration with

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Semillon

Pronunciation:	(sem-eel-YHON)
Top Regions:	Bordeaux, Australia, California
Pairing Type:	Food with medium weight and intensity. High acid or spicy dishes.
Suggestions:	Fish, pork chops and apples, chicken
Cooking Method:	Grilled, sauteed, roasted
Aromas:
Taste:
Description:	An essential white grape of Bordeaux, Semillon is a golden-berried goddess, producing some of the longest-lasting white wines ever made. It’s the pride and joy of areas like Sauternes and Barsac for its ability to incur botrytis, or noble rot. The grape takes well to the fungus and in turn produces rich, golden, nectar-like wines that are truly decadent.
Notable Info:	The grape is a heavier grape, with low acids and an almost oily texture. It’s easy to grow and high-yielding, although in Bordeaux, the vines are older and produce less fruit so that the grapes on the vine have more flavor. Semillon can in fact produce a dry wine of high quality. The great dry white wines of Bordeaux are made with up to 100% Semillon, although Sauvignon Blanc is often a blending partner. Semillon has also found a happy home in the Hunter Valley region of Australia, where it is sometimes blended with Sauvignon Blanc.

Sherry

Pronunciation:	(Sherry)
Top Regions:	Jerez, Spain
Pairing Type:	Food of medium weight and intensity
Suggestions:	Mussels, shrimp, chicken, tapas, ham, tortilla, manchego cheese
Cooking Method:	Steamed, sauteed, roasted
Taste:
Description:	Sherry is a fortified wine made by adding grape spirits after fermentation. The name sherry comes from the English attempt to say Jerez, the southwest coastal region of Spain where Sherry is made. Sherry comes in two basic styles, fino and olorosso. The fino style is pale colored, crisp and dry, while olorosso is much darker and nuttier, and can range from dry to sweet. The primary grape involved in sherry is Palomino, which now represents about 95% of the plantings in Jerez. It grows particularly well on the famous white, porous albariza soil found there. The differing factor in fino and olorosso is their exposure to oxygen. A fino sees no oxygen during and after fermentation since a layer of yeasty foam, called flor (pronounced floor), forms on the surface of the wine. When flor develops, it protects the fermenting wine from any oxygen. Olorosso, however, is purposefully prevented from developing a layer of flor, thus allowing oxygen to mix with the wine. Exposure to oxygen gives olorosso style Sherry it’s nutty, oxidized flavors and dark color.
Notable Info:	Most Sherry falls into either the fino category or the olorosso category. A quick guideline of the styles of sherry: Fino – general term for sherry that has not been affected by oxygen – it is dry, crisp and tangy. Manzanilla – Fino category – made quite close to the Atlantic and often has an almost sea salt flavor that is very distinctive. Crisp and light, Manzanillas are meant to be drunk young and chilled. Amontillado – categorized as a fino, but is almost an in-between style. It’s a fino that’s been aged and sees slightly more oxygen, giving the wine some of the nutty characteristics found in olorossos. Can be dry or sweet. Olorosso – aged sherry that is dark and nutty. Sometimes be a bit higher in alcohol. Cream – sweetened olorosso, often by adding amounts of Pedro Ximenez, a sweet wine made of the same-named grape. No regulation on sweetness levels, so varies. Pedro-Ximenez – sometimes called PX, this is a sweet, dense wine made from the Pedro Ximenez grape. Typically added to cream olorosso sherry, can also be bottled on its own or, even better, poured over ice cream. Outside of the Jerez DO, Spanish producers are making sherry-style wines, often from Palomino or Pedro Ximenez. Although they may not carry the Jerez or Sherry label, they can be similar in style and also good values.

Syrah/Shiraz

Pronunciation:	(seh-RAH/shee-RAHZ)
Top Regions:	Rhone, Australia, California, Washington State, South Africa
Pairing Type:	Heavy and fatty, intense, smoky or spicy food
Suggestions:	Beef, tuna, steak, sausage, venison, duck, mushrooms, cheese
Cooking Method:	Barbecue, grilled, stew, roasted
Aromas:
Taste:
Description:	Syrah and Shiraz – same grape, different name. It’s a popular and adept variety, growing in multiple regions and creating many different styles of wine. For the first time ever at Wine.com, revenue and unit volume of Syrah outpaced Chardonnay, the number one selling white wine. In fact, volume is up 47% over last year! The home base of Syrah is the Northern Rhone, where it creates the exclusive wines of Hermitage and Cote Rotie. On the less pricy side, the Rhone makes Syrah-based wines in Crozes-Hermitage, Cornas and St. Joseph. Syrah made a big splash in Australia, where it’s called Shiraz and reigns as the most planted grape of the country. Washington State, Southern and Central California, South Africa and South America are also making wines from Syrah that have substance and style.
Notable Info:	Like many world-popular grapes, Syrah can differ in style depending on the climate, region and winemaking techniques. Typical aromas and flavors from most Syrah-based wines include pepper, blackberry and leather or smoke. Australian Shiraz and Central or Southern California Syrah tend to be more dense in fruit flavors, some even jammy – warmer climates lead to riper fruit flavors. Northern Rhone style typically shows more pepper and leather notes, with less upfront fruit. Washington State, South Africa and South America differ in style but usually show the range of Syrah flavors.

Tempranillo

Pronunciation:	(temp-ruh-NEE-oh)
Top Regions:	Spain – Rioja and Ribera del Duero, Australia
Pairing Type:	Heavy and intense foods
Suggestions:	Chicken, beef, duck, game birds
Cooking Method:	Braised, stew, roasted, grilled
Aromas:
Taste:
Description:	Most often associated with Spain, Tempranillo is the backbone of wines made in the well-known Spanish regions Rioja and Ribera del Duero. On the scale of light to heavy, Tempranillo leans on the light side. It tends to be higher in acid and lower in alcohol – common for Old World wines, and perfect for matching to food.
Notable Info:	As a flavor profile, red fruits like strawberries and cherries can predominate – but with a rustic edge. Many wine made from Tempranillo will spend a few years in barrel and bottle before reaching the consumer. Spanish wine laws are very specific about ageing wine and oak is a big part of that. Many Tempranillo-based wines see a few years of oak – add that to a few years of bottle and the wine can give a subtle – and occasionaly not-so-subtle – leathery mouthfeel. The combination of the tart fruit and tannins make this wine very food friendly. Tempranillo is also a popular blending partner for Garnacha. In Ribera del Duero in particular. It lends a nice structure to the more plush Garnacha grape. Some winemakers in Australia are also experimenting (quite successfully as we’ve tasted) with Tempranillo plantings and blending with Grenache and Syrah .

Viognier

Pronunciation:	(vee-ohn-YAY)
Top Regions:	Northern Rhone, Australia, California
Pairing Type:	Food of light to medium weight and intensity. High acid or spicy dishes.
Suggestions:	Chicken, pasta, pork, Chinese or Indian food, nuts
Cooking Method:	Curry, cream sauce, roasted, sauteed
Aromas:
Taste:
Description:	Viognier is best known for producing the rich, aromatic white wines of the Northern Rhone. Once a pricey commodity of the area, its now much easier to find and drink. The perfumed grape creates wines of distinct aromas and flavors. Lower in acid and even lower yielding, Viognier kept to itself in Southern France until some traveling winemakers took hold of some plantings and dispersed them to New World areas like California and Australia.
Notable Info:	The Viognier grape attacks your nose with notes of peach, apricot and other tropical fruits. Aromatic to say the least, this varietal is tough to grow, due to the narrow window of time when the aromatics and acids are at their peak. The best wines made from Viognier have a good balance of aromatic fruits and acid. The intensity of the fruit may be detected by tastebuds as sweet, although most Viogniers are dry. Not the best partner for a light meal, wine from this grape is nice with heavier sauces or rich shellfish.

Zinfandel

Pronunciation:	(ZIN-fahn-dell)
Top Regions:	California
Pairing Type:	Medium to heavy, fatty, intense, smokey or spicy food
Suggestions:	Chicken, pork, sweet barbecue, beef, duck, lamb, pasta, bell peppers, pizza, spicy
Cooking Method:	Barbecue, grilled, stew, roasted
Aromas:
Taste:
Description:	Some call Zinfandel the American – or Californian – grape. Although it’s not from America (Croatia has been named its origin), it does seem quite at home in the vineyards of California. During Prohibition, Zinfandel was the favored grape for communion wine, which is why so many old vines are still around today. It grows well in the warm, sunny regions of California and is susceptible to excessive sugar levels, creating wines high in alcohol. Most winemakers are able to tame or balance the high alcohol with the big fruit flavors and smooth tannins also typical of Zinfandel. The sugar levels of the grape contributed to the production and popularity of White Zinfandel as well.
Notable Info:	While Zinfandel is grown many places in the country, its most popular and successful region is California. Appellations producing delicious Zinfandel wines include Sonoma, specifically Dry Creek Valley, Napa and the Sierra Foothills. Zinfandel stands out with its very berry intensity, packed with jammy flavors of blueberries and blackberries. It’s not short on tannins either, although the fruit and alcohol adds balance.

Other Wine Grape Varietals

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Copyright and Content

All images, aromas, food pairings, and taste profiles on this page are protected by copyright by WineMcGee, LLC and cannot be replicated without express permission. Varietal descriptions, pronunciation, and regions are provided through integration with

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Nero d’Avola

Pronunciation:	(NEH-roe Dah-VOE-lah)
Top Regions:	Sicily
Pairing Type:	Food of medium to heavy weight and intensity
Suggestions:	Meatballs, lamb
Cooking Method:	Sauteed, roasted
Aromas:
Taste:
Description:	Sicily, the warm island off the coast of Italy, has found its grape hero. Nero d’Avola has long been the indigenous grape variety of the area, but was originally relegated as a blending agent to add color and body to other wines of the region. In the past few decades, Nero d’Avola has come into its own, bringing Sicily well-deserved winemaking recognition.
Notable Info:	Also known as Calabrese, Nero d’Avola has become the most popular grape grown in Sicily, making wines from 100% of the variety rather than blended. Its wines are dark in color, big in fruit flavors, well-suited for oak and able to age for quite a few years, although most are good drinking upon release too.

Petite Sirah

Pronunciation:	(peh-TEET seer-AH)
Top Regions:	California, South Africa
Pairing Type:	Heavy and intense foods
Suggestions:	Game, cheese, Mexican food
Cooking Method:	Grilled, sauteed, roasted, baked
Aromas:
Taste:
Description:	There is nothing petite about this grape. Petite Sirah, the result of a crossing between Syrah and Peloursin, is also known as Durif. Being the father, Syrah imparted some of its flavors and characteristics to its offspring, but the two grapes are decisively different. Petite Sirah is mostly found in California, where it was used as a blending partner, but is most popular now as a single varietal wine.
Notable Info:	A common descriptor for Petite Sirah is inky. And so it is – the dark skinned grape creates wines that are tannic, sturdy, jammy and of course, stain-your-teeth purple. The grape helps to add structure and backbone to wines made in not-so-perfect vintages. As a sole variety, the wine typically shows off peppery flavors with concentrated fruit flavors reminiscent of plums and prunes with notes of cherries and blackberries. The grape is becoming more popular in California for single varietal production and making some delicious and intense wines.

Pinot Blanc

Pronunciation:	(pee-no blahnk)
Top Regions:	Alsace, Italy, Oregon
Pairing Type:	Food of medium weight and intensity
Suggestions:	Chicken, halibut, scallops, rabbit
Cooking Method:	Salad, baked, roasted
Aromas:
Taste:
Description:	A mutation of the Pinot family, Pinot Blanc was once commonly mistaken for Chardonnay – it looks quite similar on the vine. But true Pinot Blanc lacks most Chardonnay characteristics. The grape is most at home in Alsace, where it is used both in blends as well as a sole varietal. It’s also found in Italy where it’s called Pinot Bianco.
Notable Info:	Wine made from Pinot Blanc often has fuller-body, but it is not a grape known for its aromatics. The fragrance of a Pinot Blanc is typically neutral and subdued. The delicate aromas that are present are most often apples, pears, some minerality. It’s a refreshing wine with good acidity. It is also the base variety for Cremant d’Alsace (the sparking wine of Alsace).

Pinot Gris/Grigio

Pronunciation:	(PEE-noh gree/GREE-jee-oh)
Top Regions:	Alsace, Italy, Oregon, California
Pairing Type:	Food of light to medium weight and intensity. High acid, fatty, or salty dishes.
Suggestions:	Fish, chicken, antipasto, Chinese or Thai food, seafood pasta
Cooking Method:	Baked, poached, roasted
Aromas:
Taste:
Description:	While Pinot Grigio is in fact the same grape as Pinot Gris (just the Italian take on it), the differences of wine they create can be immense. Pinot Gris’ most popular and successful region is Alsace, France, an area of the country that actually puts the name of the grape on the label. Pinot Grigio is the Italian version of the grape, known for its light, crisp acidity. But wines from other regions usually term their wine Pinot Gris or Grigio based on the wine’s flavor profile.
Notable Info:	Pinot Gris from Alsace creates rich, stone fruit-laden wines. They are perfumed and aromatic, and typically dry. It has round body and medium acidity. Take the grape a bit south to Italy, and it creates a very crisp, high-acid, citrus noted wine. Both are flavorful, but wine named Pinot Gris typically provides more body and rounder fruits while Pinot Grigio gives lighter-bodied, citrus fruits. Oregon and California are also growing the grape, Oregon having success with a more Alsacian style and California producing both. Winemakers often call the wine by the style they wish to replicate – for Italian style, look for Pinot Grigio, for the Alsacian style, look for Pinot Gris. In Alsace, Pinot Gris can also makes wine with some residual sugar. It’s capable of creating delicious dessert wines in the region.

Pinot Noir

Pronunciation:	(PEE-noh nwahr)
Top Regions:	Burgundy, Oregon, California, New Zealand
Pairing Type:	Food of light to medium weight and intensity
Suggestions:	Duck, chicken, salmon, mushroom, tuna, lean beef, fennel, ginger
Cooking Method:	Roasted, braised, poached, grilled
Aromas:
Taste:
Description:	Just as Merlot was pooh-poohed by Miles in Sideways, Pinot Noir was worshiped in its glorious difficulty. Pinot Noir is a finicky grape. It only grows in the right climate, with the right soils and the right care. Perhaps because it is so difficult is why it is so loved. Pinot Noir’s home and the classic wines from the grape hail from Burgundy. Pinot is the only grape allowed for AOC wines of the region. It is also essential in Champagne, where it is one of the three main grapes of creating Champagne and sparkling wines in other regions. Pinot Noir mutates easily and so there are many different clones floating around in each wine region.
Notable Info:	Other than Burgundy, Pinot has been successful in areas like Oregon, California and lately, New Zealand – the Central Otago region to be exact. Pinot Noir from France gives flavors and aromas of red fruit, summer pudding and baking spices. As the wine matures – and great Burgundies are able to do so for years – the flavors become more like the earth the wine comes from- mushrooms, truffles – and the wine gains tremendous complexity. Pinot Noir from the new world like Oregon and California typically exude stronger fruit intensity, some wine able to reach a high level of complexity, structure and age. Others are wonderful for drinking now with a myriad of foods. Many may wax poetic about this grape, the reason being that Pinot Noir produces an amazing contradiction in wine – something so delicate and subtle, yet powerful and mesmerizing.

Pinotage

Pronunciation:	(Pee-noh-TAHJ)
Top Regions:	South Africa
Pairing Type:	Food of medium to heavy weight and intensity
Suggestions:	Ribs, venison, duck
Cooking Method:	Barbecued, roasted, grilled
Aromas:
Taste:
Description:	Pinotage is all South Africa. A crossing between Pinot Noir and Cinsaut in the early 1900’s created this national variety and the South Africans have worked for decades to tame the grape. Luckily, winemakers discovered how to turn this variety into high-quality wine and their results are delicious.
Notable Info:	Pinotage is a hardy, rustic grape, with gamey and smoky mixing with wild berry flavors. The styles of wine can differ, depending on the winemaker’s choices of fermentation temperature and oak. Almost always a deep, dark color, it can be an easy-drinking wine with upfront wild berry flavors, or it can lean towards smoky, musty undertones with firmer tannins. Both styles are quite good – particularly paired with some tasty barbeque. Get to know the producer to find out which style you prefer.

Other Wine Grape Varietals

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Copyright and Content

All images, aromas, food pairings, and taste profiles on this page are protected by copyright by WineMcGee, LLC and cannot be replicated without express permission. Varietal descriptions, pronunciation, and regions are provided through integration with

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Port

Pronunciation:	(port)
Top Regions:	Portugal
Pairing Type:	Food with some sweetness, spicy or salty or with dessert
Suggestions:	Chocolate, peaches, desserts, red meat
Cooking Method:	Roasted, poached, baked
Aromas:
Taste:
Description:	Port is a fortified wine that is made by adding brandy during fermentation. The addition of spirits kills the yeasts, which in turn halts the fermentation process. This results in a wine both sweet and high in alcohol. Named for its home city Oporto, true Port must come from the designated area. The grapes used are a blend,, but the favored grape thought to be the best is Touriga Nacional. It is a tiny grape with an intensely dark skin that is fond of hot weather. Resultant wines are highly aromatic and inky in color. Other grapes include Tinta Cao, Tinta Roriz and Tinta Barroca to name a few.
Notable Info:	The most confusing part of buying and choosing port is the style. All ports are made through halting fermentation by adding brandy. From there, the styles are determined by multiple factors. Many ports fall into two broad categories: Ruby and Tawny. The main difference here is aging – Roby ports age in bottle, tawnies age in cask and see a bit of oxygen. Here is a quick description of ruby, tawny and others: Ruby Port The most basic and often least-expensive port. Ruby port is bottled young with very little time in cask and sold with no aging required. It keeps its bright ruby color and the best wines show red fruity-spice and warmth. A fine ruby or reserve ruby is usually higher in quality. Late Bottle Vintage Port Like vintage port, LBV comes from a single year, often undeclared. It’s bottled four to six years after harvest and can be kept for a few years in bottle. Not as complex as actual vintage ports, LBVs are still excellent and can be enjoyed earlier than most vintage ports. Single-Quinta Port Quinta stands for vineyard. A single-quinta is just that – port from a single vineyard. Like LBVs, they are from a single year, but usually not a declared year. Ruby in style as they are bottled after only a couple of years in oak. Vintage Port The most famous and decadent of ports, vintage ports are only made in declared years and by law must be bottled after 2 years. Because it ages in bottle instead of cask, it will retain those ruby characteristics of fruit and color. Vintage ports are delicious and seductive, with just the right balance of fruit and alcohol to warm your palate and your spirit. Vintage port can last for decades, but are delicate after opening so finish within a couple of days once opened. Basic Tawny Port Port that has been aged in cask for a few years, usually showing a lighter hue and a brown tinge. Not as fruity as a ruby and not as intense as an aged tawny. The brown tinge comes from exposure to oxygen at a controlled level. Aged Tawny Port An aged tawny has been left in cask or barrel for at least 6 years. Made of high-quality grapes, aged tawnies gain a silky texture and spicy, nutty flavor from oak ageing and oxygen. Can be aged 10, 20 or 30 years, as the bottle will state. Perfect slightly chilled. Colheita Port (vintage-dated Tawny) A Colheita port is a vintage aged tawny. The date of harvest will be printed on the label. Colheitas are like aged tawnys, but often with an extra bit of character from the year of harvest.

Primitivo

Pronunciation:	(pree-meh-TEE-voh)
Top Regions:	Italy
Pairing Type:	Food of medium to heavy weight and intensity
Suggestions:	Spaghetti, meat, spicy vegetables
Cooking Method:	Baked, grilled, sauteed
Aromas:
Taste:
Description:	Recent “DNA” testing has shown Primitivo to possess the exact same genetic make up as the popular California grape, Zinfandel. Oddly enough, both varieties origins are tracked back to Croatia. And while the grapes may be identical in theory, the wines they produce have distinct differences.
Notable Info:	Primitivo’s home province is Apuglia (sometimes called Puglia), located in the “heel” of Italy’s boot. Wines made from Primitivo have notes of plum and spice, like Zinfandel, but because of different growing soils and climate, the fruit character is less jammy, the structure more akin to old world wines, with rustic notes of earth and spice, as well as tamed fruit flavors.

Rhône Blends

Pronunciation:	(Rone)
Top Regions:	Rhone, California, Australia, South Africa
Pairing Type:	Food of medium weight and intensity.
Suggestions:	Lamb, duck, Mexican food, root vegetables, stews
Cooking Method:	Stew, roasted, baked
Aromas:
Taste:
Description:	The Rhone region of France has a delightful selection of red varieties. There are 22 grapes allowed in the Rhone AOC, about half of them red. Most of these varieties are used as secondary blending partners, often comprising less than 10% of the blend. The primary red players of Rhone blends are Syrah, Grenache and Mourvèdre. Most wines from the Southern Rhone use Grenache as their primary grape, while Rhone blends in California and Australia like to change up the order, occasionally using a high percentage of Syrah or sometimes Mourvèdre. Wines from the Northern Rhone are Syrah-based, and if not 100% Syrah, the wine may have Viognier blended in for added color and aromatics. Typical wines termed “rhone blends” will have two or more grapes from the Rhone and occasionally, small percentages of the secondary varieties.
Notable Info:	Rhone Blends are a wonderful combination of rustic and ripe – showing their flavors and delicious character upon release, although some Rhone wines, particularly those with a good amount of Syrah, are able to age for a few years. Australia’s Rhone blends are often called “GSM” or “SGM” – using the initials of the grapes used, the most predominant variety being the first initial. Australia has also had great success with their Northern Rhone Shiraz+Viognier wine styles. You’ll find delicious Rhone blends in California as well – the Central Coast and Santa Barbara regions have a similar climate to the Rhone, and the varietals flourish there. South Africa is another blossoming Rhone blend producer. Blends from all regions are good with juicy, gamey meats and food with common French spices, like rosemary or herbs de Provence.

Riesling

Pronunciation:	(REEZ-leeng)
Top Regions:	Germany, Alsace, Austria, Australia, New Zealand, Washington State, California
Pairing Type:	Food with light to medium weight and intensity. Spicy and salty dishes.
Suggestions:	Ham, fruit, pork, Thai or Chinese food, fish, curry
Cooking Method:	Baked, salsa, poached, sauteed
Aromas:
Taste:
Description:	The Riesling grape is happiest in a cooler climate, one that fosters its slow and steady ripening. Often assumed to be the producer of only sweet wines, Riesling is a fascinating grape of many faces. From bone dry to lusciously sweet, this variety is delicious at any sugar level with its intense aromas and steely acidity. Most popular in Germany and Alsace, the Riesling grape is grown on steep, sun-facing slopes of these cooler climates. It can be made in dry or sweet styles – Germany’s qualification system for Rieslings is actually based on ripeness level and the grape is almost always bottled as a sole varietal in the country. In Alsace, Riesling can be blended, although typically not, and is most often made in a dry style.
Notable Info:	Riesling has an extremely high level of acidity. That acidity is matched by the intensity of the grape’s floral and fruit aromas. A number of descriptors are associated with Riesling due to its tendency to adopt the characteristics of where it is grown. Rieslings of the Mosel are distinctive because its flavors reflect the region’s slate soils, while its partner in Alsace displays less soil character and more peach and apricot nuances due to the warmer climate. For dry styles of Riesling, look to Germany’s Kabinett levels, Alsace, Washington State, Australia and New Zealand. For a slightly sweeter style, look to Germany’s wines of the Spatlese and Auslese levels. If you can afford it, and want a true, decadent and sweet experience, look for the Beerenauslese and Trokenbeerenauslese styles. Hedonistic.

Sangiovese

Pronunciation:	(SAHN-gee-oh-VAY-zee)
Top Regions:	Tuscany, Italy
Pairing Type:	Food with light to medium body, salty, rich, or highly acidic
Suggestions:	Pizza, tomato sauce, sausage, steak, cheese
Cooking Method:	Grilled, roast, sauteed
Aromas:
Taste:
Description:	The principal grape of Chianti – in fact, the principle grape of all of Tuscany – has had a troublesome past. Chianti may give thoughts of cheap read wine from a straw casked bottle, only drunk for the decorative candle holder it becomes. But no more. Sangiovese and Chianti have made a comeback and the wines produced with the grape are delicious in texture and flavor, and of course, perfect for food pairing.
Notable Info:	The grape mutates easily, and therefore has many clones. The most notable being Brunello, of Brunello di Montalcino fame. Sangiovese is a slow growing, late ripening grape. It has high acidity and a thin skin, which makes it difficult to master. If not cared for correctly, the grape will produce a wine overly acidic with unripe fruit flavors. When pruned judiciously and picked at the right time, Sangiovese produces wines with delicious structure and fruit – and a mean backbone of acidity. This acidity makes it perfect to drink with any tomato-based dish, as well as many types of foos, particularly Italian style.

Sauvignon Blanc

Pronunciation:	(so-veen-YAWN blahnk)
Top Regions:	Loire Valley, New Zealand, California, Chile, Italy
Pairing Type:	Food of light to medium weight and intensity. High acid dishes.
Suggestions:	Guacamole, seafood, pork, salad, tomatoes, chicken, asparagus
Cooking Method:	Salsa, poached, sauteed, grilled
Aromas:
Taste:
Description:	One of the most distinctive grapes, Sauvignon Blanc is a highly aromatic variety that does well in both the old and new world. From the Loire Valley of France to Marlborough in New Zealand, Sauvignon Blanc has found many regions that bring out its unique and delicious flavors.
Notable Info:	Sauvignon Blanc’s home is the Loire Valley of France, where it produces the crisp, grassy mineral-tinged wines of Sancerre and Pouilly Fume (not to be mistaken with Pouilly Fuisse in Burgundy – that would be Chardonnay). Wine of this region is crisp and grassy, with delicious minerality and an occasional gun flint/smokey character. In the 1970’s, New Zealand planted its first cuttings of Sauvignon Blanc, which in turn brought the country to the forefront of the wine world. In New Zealand, the variety exudes its typical crisp acidity, as well as pungent passion fruit and grapefruit aromas and flavors. In California, Sauvignon Blanc is produced both in stainless steel (like New Zealand and France) and with a touch of oak. The wooded versions maintain the acidity of the grape but tone down the intense citrus flavors with subtle oak characteristics. Winemakers differ in their addition or choice of oak. The grape also produces delicious wines from Chile and Italy.

Other Wine Grape Varietals

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Copyright and Content

All images, aromas, food pairings, and taste profiles on this page are protected by copyright by WineMcGee, LLC and cannot be replicated without express permission. Varietal descriptions, pronunciation, and regions are provided through integration with

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Madeira

Pronunciation:	(muh-DARE-uh)
Top Regions:	Madeira (island off Portugal)
Pairing Type:	Food with some sweetness, spicy or salty or with dessert
Suggestions:	Almonds, pumpkin, chocolate, bananas
Cooking Method:	Dessert, pie, creamy
Aromas:
Taste:
Description:	Madeira is a fortified wine that is cooked, or gradually heated. This makes it practically indestructible. Once opened, a bottle of Madeira can last in your cupboard like a bottle of spirit. The fortified wine of our ancestors was made by accident. In the 1600’s, shipping still wine from the region of Madeira to the tropics was no easy feat. Most wine cases were spoiled by heat and oxidation, many to the point that producers began adding a bit of neutral grape spirit to the wines before shipping in order to prevent that spoilage. By the end of the sea voyage, the fortified wine had naturally been heated and turned out to taste even better post-ship ride than before. Voila – a new type of wine discovered. These days, most winemakers heat Madeira wine in tanks or casks using the estufagem process. Others are determined to heat the wines naturally with sunlight.
Notable Info:	The sweetness levels of Madeira are Sercial, Verdelho, Bual and Malmsey – Sercial being driest, Malmsey the sweetest. These levels used to be based on the grape used in making Madeira. The grapes have changed a bit, but the names to describe their taste have not. Style wise, the basic styles of Madeira are: Three year old – young, no wood Five-year-old – some wood, a bit higher quality Ten-year-old – youngest component will be 10-years-old, aged in cask Frasqueira – vintage Madeira.

Malbec

Pronunciation:	(MAHL-beck)
Top Regions:	Argentina, Cahors, Bordeaux, some California
Pairing Type:	Food of medium to full weight and intensity
Suggestions:	Beef, steak, lamb, pizza, sausage
Cooking Method:	Stew, barbecue, grilled, roasted
Aromas:
Taste:
Description:	Originally a common grape in Bordeaux, Malbec has lost popularity as one of the “fab-five” in the blends there. Fortunately, it’s found other places to flourish. Malbec has increased its status in the French region of Cahors, a bit southeast of Bordeaux, where it creates distinctive wines that now require 70% of the variety. The grape’s made an even more prosperous home in the bourgeoning wine region of Argentina. In fact, Argentinians have adopted Malbec as their national grape!
Notable Info:	Malbec is used in small amounts in Bordeaux blends to add color and tannin. In Cahors, where it is also known as “cot,” the grape makes wines there that are full bodied and able to mature – these wines are dark and sometimes gamey, but delicious – they like to call it the “black” wine of Cahors.” But it’s quick rise in popularity can be attributed to Argentina. Here, Malbec has hit its stride – the grape produces spicy wines reminiscent of blackberries and chocolate, with a velvety texture.

Merlot

Pronunciation:	(mehr-LOW)
Top Regions:	Bordeaux, California, Washington State, Chile
Pairing Type:	Food of medium body and intensity
Suggestions:	Chicken, duck, pork, mushrooms, cheese, turkey, veal
Cooking Method:	Baked, roasted, grilled, braised
Aromas:
Taste:
Description:	Poor Merlot, Miles gave it quite a reputation in Sideways. Luckily, Merlot did not take it personally and continues to rule the right bank of Bordeaux and produce quality, well-made wines elsewhere in the world. The grape’s unfortunate fall into disgrace came from a few wineries who over-planted the variety and made inexpensive, watered-down Merlot. But the principle grape of top chateaux in St-Émilion and Pomerol (think Petrus) maintains its noble variety standing.
Notable Info:	Merlot is important as a single varietal and as a blending agent. It’s known for adding softness to the austere Cabernet Sauvignon in Bordeaux blends in France, California and elsewhere. Chateau Petrus, perhaps one of the most expensive and sought-after wines of the world, is almost 100% Merlot. The grape exudes soft fruit flavors of plum and blackberry, but it’s versatile – the style can change depending on the climate and soil. Merlot from mountain areas are usually more Cabernet like, with stronger structure and tannins, while Merlot from flatter areas of clay based soil are opulent, velvelty wines ready to drink earlier on.

Mourvedre

Pronunciation:	(moo-VEHD)
Top Regions:	Southern Rhone, Spain, Australia, California
Pairing Type:	Food of medium to full weight and intensity.
Suggestions:	Beef, chicken, grilled fish, mushrooms
Cooking Method:	Stew, grilled
Aromas:
Taste:
Description:	A native of Spain, where it’s called Monastrell, Mourvèdre is best known for its blending role in the Southern Rhone. Strong and rustic, Mourvèdre is the cowboy style blender in the Rhone mix. It’s also the “M” of GSM (or SGM) blends in Australia, and it’s used as the primary grape in wines from Jumilla and other Southeast areas of Spain.
Notable Info:	The desirable aspects of Mourvèdre as a blending grape are good color (from thick skins), high acid and high tannins. These attributes offset the lighter color, lower acid and lower tannins of its Rhone (and sometimes Australian & Spanish) partner, Grenache. The grape likes warmer climates, but has tight bunches so benefits from the cool winds commonly found in areas where it grows best. Spicy and gamey are typical terms related to Mourvèdre. It’s not as often bottled as a single variety, but parts of Spain and California are successfully doing just that – the results are delicious.

Muscat

Pronunciation:	(muhs-KAT)
Top Regions:	France, Italy, Australia, South Africa, Portugal, United States
Pairing Type:	Medium to heavy weight and intensity foods and desserts
Suggestions:	Honey pears, caramel, dark chocolate, cheddar cheese
Cooking Method:	Poached, souffle, baked
Aromas:
Taste:
Description:	The Muscat grape is one of the oldest grape varieties known to the wine world. Instead of being just one grape, Muscat encompasses a family of grapes, found in a range of hues – from white to brown to near black. The two best-known clones are Muscat Blanc a Petits Grains (Muscat blanc for short) and Muscat of Alexandria. The Muscat blanc grape is the oldest variety and creates the most concentrated grape flavors. Small in size, Muscat blanc is not always white and it can produce both dry and sweet wines. Muscat of Alexandria is larger and often darker than the Muscat Blanc, and creates wines of intense sweetness.
Notable Info:	Muscat Blanc is the Moscato used in Italy for Moscato d’Asti and Spumante, both light and fizzy wines. It also creates the Muscat d’Alsace of France, which is often made in the dry style. Muscat Blanc can also be found in the deliciously sweet wines of Beaumes-de-Venise in the south of France. The Muscat of Alexandria is responsible for the “stickies” of Australia, as well as the Muscats of Portugal and South Africa. California also has a hold on producing sweet dessert wines from Muscat.

Nebbiolo

Pronunciation:	(neh-bee-OH-low)
Top Regions:	Piedmont and other Northern Italy
Pairing Type:	Food of medium to heavy weight and intensity
Suggestions:	Beef tenderloin, mushrooms, cheese
Cooking Method:	Roasted, grilled, sauteed
Aromas:
Taste:
Description:	Nebbiolo is the key grape in the wines of Barolo and Barbaresco. It is not the most planted variety, but it does make the most distinctive wines. Native to Piedmont, Nebbiolo is a bit of a soil snob – it’s finicky about where it grows and has long been the honored red grape of Northern Italy only due to its lack of success elsewhere. Barolo and Barbaresco are the most well known DOCG, but two others, Ghemme and Gattinara, are the other Pidemont regions making top notch Nebbiolo.
Notable Info:	Tar and roses are the descriptors most often used for Nebbiolo wines. An odd combination perhaps, but accurate. Some wines from Nebbiolo can seem overly tannic and acidic when young, but as velvety as rose petals when mature. It’s a grape with the toughness of tar and earth, yet with a soft, floral character keeping it balanced. Many winemakers create approachable-while-young wines from Nebbiolo, like Nebbiolo d’Alba. These affordable representations of Nebbiolo can be quite delicious and give the drinker a preview of the intricacies and complexity that a mature Barolo/Barbaresco can provide.

Other Wine Grape Varietals

Page 1 – Barbera, Bordeaux Blends, Cabernet Franc, Cabernet Sauvignon, Carmenere, & Chardonnay

Page 2 – Chenin Blanc, Dolcetto, Gamay, Gewurztraminer, Grenache, Gruner Veltliner

Page 3 – Madeira, Malbec, Merlot, Mouvedre, Muscat, Nebbiolo

Page 4 – Nero d’Avola, Petite Sirah, Pinot Blanc, Pinot Grigio, Pinot Noir, Pinotage

Page 5 – Port, Primitivo, Rhone Blends, Riesling, Sangiovese, Sauvignon Blanc

Page 6 – Semillon, Sherry, Syrah/Shiraz, Tempranillo, Viognier, Zinfandel

Copyright and Content

All images, aromas, food pairings, and taste profiles on this page are protected by copyright by WineMcGee, LLC and cannot be replicated without express permission. Varietal descriptions, pronunciation, and regions are provided through integration with

What Causes a Wine Hangover?

Dehydration

Hangovers are primarily caused by dehydration, toxins, and lack-of-sleep. The consumption of alcohol triggers the brain to block hormones that regulate the body’s retention of water. The body no longer conserves water in the kidneys, and instead sends all water directly to the bladder, accounting for your frequent trips to the bathroom. This is an effective response, as far as the body is concerned, as it decreases alcohol in the bloodstream. Unfortunately, it also leaves you dehydrated. Always selfish, your organs will steal water from the brain, at which point the brain says “OWWWWWCHHH”. Glycogen will also be depleted through the process of metabolizing alcohol in the liver, and the whole process will leave your body short on potassium, sugars, sodium, and magnesium. All of this contributes to the fatigue, weakness, and all-around crappy feeling of a hangover.

Toxins

The breakdown of alcohol within the liver will momentarily create chemicals said to be 10 to 30 times more toxic than alcohol itself. These toxins are eventually broken down to non-toxic acetic acid. When drinking slowly, this process works quickly and causes no damage – no hangover. However, when the liver is forced to work overtime, the supply of glutathione is depleted and the toxins build-up and often result in headaches, vomiting, and the momentary swearing-off of drinking ever again.

Additionally, wine contains a heavy dose of toxins that exist as a byproduct of the fermentation process. These toxins, called congeners, are found in much higher concentrations in dark alcoholic beverages. In general, the darker the drink, the more toxins and impurities. Red wine is high on the congener scale. A study at Tulane University showed that congeners significantly increase frequency and severity of the hangover.  A Yale article says perhaps up to 10X the effect of drinking clear liquids.

Lack of Sleep

This is a very obvious cause to the hangover that is frequently overlooked. The importance of adequate sleep is well-known. Studies have shown that sleep deprivation can affect our memory, learning, and attention.  Nights spent drinking often turn into late nights.  On top of that, alcohol decreases the quality of sleep.

It is also said that glutamine may play a key role in preventing deep sleep. While drinking, the body stops production of glutamine, which resumes in double speed once drinking stops. Glutamine may act as a stimulant and produce anxiety and restlessness.

How to Prevent a Wine Hangover

Food, Water, and Vitamin B Beforehand

The obvious way to prevent a hangover is to limit alcohol consumption. But we’re not always interested in the obvious. Once you’ve started drinking and having fun it’s often difficult to know when to pull the plug. To quote the great Frank The Tank, “Once it hits your lips, it’s so good!” OK, I believe he was talking about beer, but the same holds true for wine (although I wouldn’t recommend a wine-bong). The key to preventing a wine hangover is to have plenty of food and water in your system prior to drinking. This will slow the absorption of alcohol and allow your body more time to metabolize without creating excess toxins. A multivitamin full of vitamin B (specifically B12 and B6) can also help, as vitamin B is used while metabolizing alcohol.

Cleanse Your Palate

Occasionally cleansing your palate with water and bread is also a great idea when drinking wine. This allows you to fully enjoy the aroma and taste attributes of the new wine. Bread and water also help combat acidity and fight dental erosion, a big issue for wine drinkers. And any food and water you consume will help slow alcohol absorption and fight dehydration.

Drink White Wine, Stick to One Type of Liquor

If you have a busy day tomorrow and want to reduce your consumption of hangover causing toxins, you might try and stick to white wines. It’s also common belief that you should try and stick to one type of alcohol. Jumping between beer, wine, and liquor will leave your body fighting that many more toxins. Also, keep in mind that carbonation speeds up the absorption of alcohol – there is science behind the phrase “beer before liquor, never been sicker” after all.

When Drinking Mixed-Drinks, Choose Clear Alcohol With Water-Based Mixers

When having fun, the last thing on your mind is preventing the hangover that you may or may not have tomorrow morning. If you want to throw caution to the wind and mix up your liquor types (as I often do), its a good idea to at least stick to clear liquors with water based mixers. This website has a lot of good options.  I recommend vodka and soda water with lime (aka Vodka Soda).  Of course, the soda is carbonated which increases alcohol absorption, but it is just plain delicious.  Through extensive trial and error I have determined that drinking Vodka Soda rarely culminates in a hangover.

Do NOT Take Aspirin Before Drinking

Research published in the Journal of the American Medical Association has shown that taking aspirin before consuming alcohol can increase blood alcohol levels by up to 34%.  Aspirin can also irritate or damage your stomach when taken along with alcohol.  Ibuprofen and Tylenol (especially Tylenol) can cause serious liver damage when taken along with alcohol.

Curing the Dreaded Wine Hangover

Do not fear, it is not too late. Taking the right steps after waking up with a raging hangover can quickly have you feeling at least sub-decent. Many of the same preventative steps apply. The first key is to rehydrate. Have a big glass of water and eat a banana. The banana will help replenish your electrolytes, primarily potassium, and provide vitamin B. If you can muster up the energy, cook some eggs or stop by McDonald’s for an Egg McMuffin. Eggs contain cysteine, which is an amino acid which directly counteracts the poisonous effects of the toxins produced by metabolizing alcohol. If bananas and eggs aren’t an option, just eat anything. Food will provide energy and eventually get you up and moving.

Once you have something in your system (even if it’s just a cracker), Ibuprofen can help reduce the pain and headaches associated with a hangover. At this point the alcohol should be removed from your system, so you won’t risk liver damage (at least not more than you just caused from a raucous night of drinking).

Avoid coffee and don’t pop open another beer or drink a bloody mary. Drinking again may eventually cause you to get drunk and feel good, but you are only delaying the inevitable and worsening your outlook. Likewise, the caffeine in coffee will only momentarily make you feel better. Caffeine is also a diuretic and will further contribute to dehydration, which is everything you are battling at this point. Continue with the fluids, lay on the couch and watch football, and soon you will be back in action.

Tannins, Tannic, Tannication

OK, I made “tannication” up, but “tannins” and the adjective “tannic” (containing an abundance of tannins : markedly astringent), you should know. Tannins are astringent plant chemicals found naturally in grape seeds, skins, and stems. They produce the familiar drying, puckering feeling on the tongue and on the cheeks. In wine, tannins are also largely imparted through oak barrels used for aging. Tannins are much more prevalent in red wines – the wine gets its color because the grape juice is macerated (soaked) with the seeds and skins.

Wines that are tannic can benefit from cellaring and aging. Tannins are a natural preservative, and through the aging process will mellow and often improve with age. New wine drinkers will often find that wines high in tannins are too harsh or bitter. However, after experience, many come to enjoy this style and the balanced, bold, intense flavors that can accompany tannic wine. Some wines that are typically high in tannins include Cabernet Sauvignon, Tempranillo, Syrah, Malbec while varietals usually lower in tannins include Pinot Noir, Grenache, white wines.

Tannic wines also benefit from decanting. What is decanting, you ask? Well that just so happens to be the next term you should know – see below. Want to learn more about tannins, check this guy out.

Decanting

Decanting a wine is the process of exposing the wine to the air (oxygen) in attempt to release the wine from the bottle, let it breathe, mellow, remove sediment, and unleash a flurry of flavor. How do you decant wine? Simple, just pour the wine into a pitcher, bowl, glass, tupperware (whatever really), and let it sit. If you want to join the big leagues, you can purchase an actual decanter or a Vinturi wine aerator. Both old and young wines can benefit from decanting. How long should you decant? Give it a try and judge for yourself. For younger tannic wines (only a few years old), decanting for several hours or even for a full day can provide amazing results. For delicate older wines, or wines low in tannin, a quick decant immediately before serving is often better than prolonged air exposure.

Swirl

Don’t just drink the wine, you barbarian! It is said that up to 90% of what we perceive as taste comes from our sense of smell. Swirling wine helps release the aromas to let you get a good whiff. It also serves to aerate the wine, and similar to decanting, can help mellow out harsh tannins. Lastly, swirling can help you get a feel for the viscosity and alcohol content of the wine by looking at how it rolls down the sides of the glass. So, swirl away – don’t be timid. Just don’t spill any on your shirt, slick.

Dental Erosion

Acidic drinks like wine are corrosive and eat away at tooth enamel. This problem can be exasperated by brushing immediately before or after drinking wine, which will damage your soft and exposed enamel. To combat dental erosion, drink wine with food which helps stimulate saliva production and neutralize acid. When possible, don’t sip wine over prolonged periods of time. If you do, ensure you drink water occasionally between sips, and munch on some food as well. Don’t brush your teeth for 60 minutes before or after drinking wine. Use a fluoride toothpaste with a soft toothbrush, mouthwash, and visit your dentist frequently.

Old World and New World

“Old world” wine typically refers to wine made in Europe. Key wine producing regions in the old world include France, Germany, Italy, Spain, and Portugal. Wine in the old world tends to be focused on terrior, and communicating a sense-of-place, displaying characteristics of the geography of the land through the taste of the wine.

The “new world” includes wine from regions outside the traditional European wine-growing regions. New world countries include the United States, Chile, New Zealand, Australia, South Africa, and Argentina. The new world is often focused on science, technology, and the role of the winemaker. Because new world regions tend to be in hotter climates than the old world regions, grapes tend to be riper and wine tends to be fruity, full-bodied, and high in alcohol.

It should be noted though, that both of these definitions are drastic generalizations. In this age, there is a blending of new world and old world styles throughout the globe. There are wineries in California that work tirelessly to impart the taste of their region into the wine. Likewise, there are wineries in France that seek to produce wine in fruity new world styles and even moving to screw caps over the traditional cork.