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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.

That sounded like a plan to me. As my friends and I rolled up to Y bar (is it just “Y” or “Y bar”? Let’s call it Y bar) in a cab, I knew that no matter what this would be a unique night. For starters, this would be my first experience at Y bar. The event would be held in the private party room – a place self described as a state of the art, ultra-modern environment for Chicago’s elite. This was the type of place you usually only get into if you are a gorgeous girl, pay off the bouncer, or wait in line for an hour. I’m typically not willing to do either of the latter, and being an extremely handsome gentlemen doesn’t seem to score me points (Yes, I am very modest). So, it was nice to essentially just hop right in to a place like this.

As we waited in a short line to register inside, an older Frenchman behind us voiced his light-hearted complaints about how every single bar in the USA has a huge line, and this would never happen in France! A couple minutes later we were in, and were directed to one of ten tables with four tickets to be used to redeem our wine. As part of the registration process to Bordeaux Matchmaking, you are asked to complete a short survey on their website which includes questions about the wine tastes and styles you prefer. This information is used to assign you to a pouring station with Bordeaux wines that match your palate – hence the name, “Bordeaux Matchmaking”.

Now seems like a good time to point out that this is not any sort of dating event. That seemed to be a question that some other people had at the party as well, since the name can be a bit misleading. However, the fact that you need to get your wine from a specific pouring station, and that your friends are likely at a different station, gives you an opportunity to meet some new people around you – and wine makes everyone a little more outgoing! Do not fear though, the whole party is in the same area, and you can grab your wine and re-connect with your friends whenever you want.

One of the things I like best about wine tasting events is that the crowd always contains an eclectic group of people. This group was no different, and the bar was completely full with party-goers young and old alike. The majority of the attendees seemed to be in their 20’s and 30’s, which was great by me. The website specified that events were limited at 150 guests, and I doubt there was a single person less than that. With a unique touch, a violinist free styled along with the club music as she meandered her way through the crowd.

After my four free wines were duly appreciated (which happened quite quickly!), I made my way to the bar, where five Bordeaux’s were being sold by-the-glass, along with the usual beer and liquor offerings if you wanted to change it up. Only shortly thereafter I discovered that most of the girls at this event managed to maintain their tickets even after consuming their sample wines. Sneaky, and a feat that my diligent pourer ensured I was unable to accomplish. I was still happy though. A glass of some great Bordeaux at the bar was $10, and featured a very generous pour.

A couple hours later, the tasting turned into a party, the lights got dimmer and the music got louder. Bottle service was setup in roped-off sections of the lounge, and those that had reserved a table made their way into the private party area. Even the bathroom got fancier. Where I once had to dry my own hands with paper towels, a bathroom attendant now handed me a fresh new cloth, which was tossed away once I used it. I followed my standard plan of leaving a dollar and walking away with a handful of mints. Fair trade, Mr. Bathroom Attendant. Back to the party I went.

As the night wound down we were lucky enough to hang out with the event organizers, and learn a little about France, Spain, reading blogs, and a variety of other topics that were so easily inspired after drinking a lot of great wine. It ended up being a very fun night and I will surely attend the event next year. To learn more about some of the great Bordeaux wines that were available at the event, please check out my wine tasting profile, where I reviewed all of the wines I tried that night.

The Goal

If you are a person, you’ll likely be watching the tournament and drinking in celebration or to ease your mind from the tough loss. Now you have another reason! Our goal is to accumulate the votes of numerous wine lovers conducting blind tasting face-offs on popular, inexpensive, but highly-rated wines. The wines range from $10 per bottle to $30 per bottle, so it will be interesting to see who comes out on top! No peeking, Slick!

Here’s how it will go down:

1. Choose any one or multiple match-ups that interest you and go out and buy the wine at your local wine shop. There are Syrah, Cabernet Sauvignon, Pinot Grigio, and Riesling face-offs. All of these wines are widely distributed and available. Or buy the wine through Wine.com by visiting the wine information page on WineMcGee.

2. Have your wife, mom, brother, girlfriend, or guy on the street prepare a blind tasting for you.

3. Vote on your favorite of the two wines by posting your comments on this blog posting. Or, if you are a wine blogger, you could create a posting on your own blog about which you liked better and tell us about it (post a comment with a link to your posting or email michael.siegler@winemcgee.com). Vote for the first round match-ups anytime between now and March 18th. The winners of the first round with then go against each other in another round of voting. Check out the bracket for the full details and schedule.

Round One Face-Offs

Mollydooker The Boxer Shiraz 2007 Syrah/Shiraz Australia->South Australia

Shoofly Shiraz 2007 Syrah/Shiraz Australia->Other Australia

d’Arenberg Stump Jump Shiraz 2008 Syrah/Shiraz Australia->McLaren Vale

Layer Cake South Australia Shiraz 2008 Syrah/Shiraz Australia->South Australia

Columbia Crest Reserve Cabernet Sauvignon 2005 Cabernet Sauvignon Washington->Columbia Valley

Louis Martini Sonoma Cabernet Sauvignon 2007 Cabernet Sauvignon California->Sonoma County

Waterbrook Winery Reserve Cabernet Sauvignon 2006 Cabernet Sauvignon Washington->Columbia Valley

Casa Lapostolle Cabernet Sauvignon 2007 Cabernet Sauvignon South America->Chile

Barnard Griffin Riesling 2008 Riesling Washington->Columbia Valley

Trimbach Riesling 2007 Riesling France – Other regions->Alsace

Jacob’s Creek Reserve Riesling 2008 Riesling Australia->Barossa Valley

Dr. Loosen Dr. L Estate Qba 2008 Riesling Germany->Mosel-Saar-Ruwer

Santa Margherita Pinot Grigio 2008 Pinot Gris/Grigio Italy->Trentino-Alto Adige

Heartland Viognier-Pinot Gris 2007 Other White Wine Australia->South Australia

St. Michael-Eppan Pinot Grigio 2008 Pinot Gris/Grigio Italy->Trentino-Alto Adige

Luna Pinot Grigio 2007 Pinot Gris/Grigio California->Napa Valley

Moguls

Moguls are a ton of fun to watch. These skiers are flying down the moutain at the brink of losing control, each violent bump contributing to the destruction of their knees, all while launching into ridiculous jumps along the way. For this one, you need a wine with spice like a nice Syrah or Zinfandel.

Nortic Combined

This sport has heart. A combination of ski-jumping and cross country skiing, the athletes first compete at jumping which then determines the head-start they receive at an agonizing cross country sprint. This one goes great with a Bordeaux – like the sport, a blend, and a wine defined by the earth from whence it came.

Figure Skating

This one depends on your view of figure skating…

View 1 - A sport like figure skating demands an equally sucky wine. To determine the best pairing, We developed a complicated equation that includes algebra, aspects of astrology, coin flips with a double-sided coin, and a Google search for “worst wine ever”. Our selection – Harman sek beyaz sarap from Turkey, which “tasted like farts” according to this fellow blogger. Sounds like a perfect match for figure skating. Anyone else have images of a hairy Will Ferell flash into their mind in the middle of a routine? If you’ve never seen the movie Blades of Glory, and for some reason planned on it, please don’t.

View 2 – I adore figure skating. So beautiful and magical. This one goes great with a crisp sauvignon blanc.

Speed Skating

Nascar on ice – an event that sends skaters sliding into explosive collisions with the wall. You need a powerful wine, like a jammy new world Cabernet Sauvignon, an oaked Chardonnay, or poignant Viognier.

Half Pipe

The half pipe is for cool people. And cool people like trendy wine. This one goes great with a South African Pinotage or a Tempranillo from Spain.

Ski Jumping and Downhill

These people are certifiably insane. We recommend a crazy home-made mixture of 40% Merlot, 40% Pinot Grigio, and 20% Riesling. Just pop open three bottles and mix them yourself. Exact quantities and measurements not required. Just close your eyes while drinking and think “this is delicious”, and it will be.

Everything Else

All other sports are best paired with Canadian Icewine – a dessert wine created from grapes allowed to freeze on the vine. Typically made from Riesling, Vidal Blanc, or Cabernet Franc, the end result is a sweet wine with crisp acidity. Canada is the largest worldwide producer of Icewine, and it is the wine for which they are known best. But save the wine for a sport you really enjoy watching, because Icewine is not cheap. Because of the complicated production process, you’ll typically need to spend around $50 for a half bottle.

Hilarious

nickryanwine Norris don’t trellis. He drags two men in the vineyard by the hair. One is Scott, the other Henry. The vines have been told. #jjbuckleywines

stacywoods Chuck Norris once ate an entire bucket of Nebbiolo grapes and shat out a beautifully aged Barolo. #jjbuckleywines

chriscaughman Chuck Norris loves American oak…and so do you unless you want Chuck Norris to punch a hole through your chest. #jjbuckleywines

streamertyer Chuck Norris has a little winemaker in him. Not because he knows anything about wine, but because he ate Piero Antinori. #jjbuckleywines

Funny

bebycik Chuck Norris’s tears scored 200 points with Wine Enthusiast. Too bad he never cries. #jjbuckleywines

rickbreslin Some wines have flavors of earth. Chuck Norris’ wines have flavors of universe. #jjbuckleywines

TishWine James Laube rates Chuck Norris Cab 88 points blind. 100 points nonblind. #jjbuckleywines

GregKnottLeMond Trajer Joes test marketing “Two Buck Chuck Norris” – they are certain it will annihilate the competition. #jjbuckleywines

streamertyer Chuck Norris once consumed a whole case of wine in one sitting. Without opening it. #jjbuckleywines

wineinkbytia Robert Parker may remember every wine he’s tasted. But, Chuck Norris remembers every wine he hasn’t. #jjbuckleywines

TishWine Chuck Norris doesn’t let red wine make a move, let alone breathe. #jjbuckleywines

nickryanwine Chuck Norris drinks grape juice…..but pees Madeira. #jjbuckleywines

streamertyer Chuck Norris joined Foursquare and is now the Mayor of everything and everywhere. Game over. #jjbuckleywines

chriscaughman Chuck Norris’ beard displays aromas of crushed lilacs, chocolate-dipped raspberries and justice. #jjbuckleywines

WineMcGee Contribution

I can’t rate these amongst the others as I am obviously partial

WineMcGee Wine does not stain Chuck Norris’ teeth, out of respect. #jjbuckleywines

WineMcGee Chuck Norris does not get drunk from wine. The wine gets drunk from Chuck Norris. #jjbuckleywines

WineMcGee Asked if he preferred the old world or new world Chuck Norris was confused, and murdered that man. #jjbuckleywines

WineMcGee Chuck Norris once rated a wine a 98. It was later determined that the bottle contained the blood of his enemies children. #jjbuckleywines

WineMcGee Chuck Norris once guzzled a double magnum and impregnated 53 women that later gave birth to the 1985 Chicago Bears. #jjbuckleywines

The below list only shows the recurring weekly events in Chicago. There are many other one-time events in Chicago. View our full current list of Chicago wine tasting events here.

Monday

Thursday

Friday

Saturday

Sunday

Please check out these local wine tasting events! If you’d like to get your recurring tasting on our list, please email support@winemcgee.com!

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
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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
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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
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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
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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
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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
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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
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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