1826 RESTAURANT & LOUNGE WINE NOTES

Barbera
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas: Northern Italy, Other Italy, Some California Food with li ht to medium body, !alty, ri"h, or hi hly a"idi"# $a!ta, tomatoe!, rib! Ba%ed, &rilled, barbe"ue (bar-BARE-uh)

Taste:

Description:

Another ra'e of the $iedmont, Barbara i! one of tho!e (arietie! of the old world that often a''ear! on the label ) Barbara d*Alba, Barbara d*A!ti for e+am'le# Nati(e to $iedmont, Barbara i! a hardy ra'e that !how! be!t in the "hal%y !oil! of the area# Sometime! a blendin ra'e of the "ountry a! well, there are wine! that do not !'e"ify their in"lu!ion of Barbara, only tho!e that are u!in ,--. of the (arietal "all it !u"h# Barbera ha! al!o found a blendin role in California and other /S wine re ion!#

Notable n!o:

Barbara i! a (er!atile ra'e, on"e fre0uently u!ed for blendin be"au!e it "an throw !tru"ture into a li hter wine and yet i(e !oftne!! to one that wa! o(erly tanni"# It i! now lauded a! a !ole (ariety for the !ame (er!atility# $ure Barbara wine! from the $iedmont are ru!ti", a! many Italian wine! "an be, but demon!trate ood, round fruit fla(or! that are ea!y drin%in ri ht when they are relea!ed# 1he wine o""a!ionally !ee! oa%, and Barbara from a !tron (inta e and ood winema%er "an ain "hara"ter with a few year! of a ein , howe(er mo!t Barbara-ba!ed wine! are ready u'on relea!e to

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!how their bri ht fruit fla(or!, !mooth tannin! and !tru"tured a"idity#

Bordeau" Blends
Top Regions: Pairing Type: Suggestions : Cooking Method: Aromas: Brai!ed, roa!ted, rilled, !tew 3amb, 'hea!ant, beef, (eni!on Food of medium to full wei ht and inten!ity Bordeau+, California, Au!tralia, 2a!hin ton

Taste:

Description:

2ith !o mu"h hi!tory under it! belt, it*! no wonder that Bordeau+ ha! fi ured out the re"i'e to 'rodu"e ama4in wine!# Centurie! of ma%in (and drin%in ) wine ha! led them to the blend that ha! be"ome !ynonymou! with Bordeau+# 2inema%er! in the New 2orld re'li"ated thi! formula and ha(e "reated !u""e!!ful blend! in their re!'e"ti(e area! ) you may !ee Bordeau+ blend! from the /S labeled 5erita e (rhyme! with herita e)#

Notable n!o:

Cabernet Sau(i non, 5erlot, Cabernet Fran", 5albe" and $etit 6erdot# 1he!e fi(e red ra'e! are the "om'onent! of a Bordeau+ blend# Cabernet Sau(i non and7or 5erlot are u!ually 'lay the lead role, while Cabernet Fran", 5albe" and $etit 6erdot a"t a! the !u''ortin "a!t# 1he!e three ra'e! hel' to add "olor, !tru"ture and body in (aryin amount!# A Bordeau+ blend ty'i"ally, but not e+"lu!i(ely, u!e! at lea!t three of the fi(e ra'e! to be labeled a! !u"h# 1he beauty of the blend8 Ea"h year the 'er"enta e of ea"h ra'e in the blend "an (ary and the winema%er "an in"lude more of the (ariety that e+"elled in that 'arti"ular (inta e# 1here*! white wine in Bordeau+, too9 1y'i"ally

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made from Semillon, Sau(i non Blan", and bit! of 5u!"adelle, white Bordeau+ "an be a fully dry table wine or, a! in Sauterne!, a deli"iou!ly !weet de!!ert wine# In other area! of the world, a Bordeau+ blend "on!i!t! 'rimarily of Sau(i non Blan" and Semillon, either of whi"h may be the 'redominant (ariety# Bordeau+ blend! "an (ary in !tyle, but mo!t ha(e ood a"idity and often a mineral o(ertone#

Cabernet #ranc
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas: Bordeau+, California (mo!tly for blend!), 3oire 6alley, 3on I!land, 6ir inia Food of medium body and inten!ity $or%, lamb, e Roa!ted, rilled 'lant, reen 'e''er!, ame, du"%, beef ("ab-uhr-NA: frahn%)

Taste:

Description:

:ou won*t often find thi! ra'e bottled a! a !in le (ariety a! it "an lean toward! earthy, (e etal tenden"ie! (thin% reen 'e''er ; oli(e!)# It! ty'i"al 'la"e i! in a blend with Cabernet Sau(i non, 5erlot or both# Cabernet Fran"*! home i! the ri ht ban% of Bordeau+# It i! an inte ral 'art in the blend! of St-<milion and $omerol, addin !tru"ture and ba"%bone to the !ofter 5erlot# :et !ome feel it! 'otential ha! been o(erloo%ed# If Cabernet Fran" ha! the ri ht !oil! and it*! har(e!ted at the ri ht time- it "an 'rodu"e a deli"iou! wine all by it!elf#

Notable n!o:

3u"%ily, "ertain area! are "reatin wine! that let thi! ra'e !hine on it*! own# Che(al Blan", one of the to' Bordeau+ wine! in St-<milion, "on!i!t! of =-. or more of the Cabernet Fran" (ariety# 3oire 6alley red wine! made with Cabernet Fran" often "ome from Chinon and Bour uil ) they are deli"iou!ly balan"ed and !ubtle e+am'le! of

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Cabernet Fran" at it! be!t, !howin !mooth tannin! and ood fruit with herba"eou! undertone!# 3on I!land and 6ir inia ha(e al!o had !ome !u""e!! with thi! ra'e#

Cabernet Sau$ignon
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas: >u!t about e(erywhere, 'arti"ularly Bordeau+ and California ?ea(y and fatty, or bitter food Stea%, beef, ame, lamb, !mo%ey meat, "hee!e, du"%, bur er! &rilled, !mo%ed, brai!ed, !tew ("ab-uhr-NA: !ow-(eeh-yawn)

Taste:

Description:

5any refer to Cabernet Sau(i non a! the %in of red ra'e!# $erha'! that title i! due to it! ability to row worldwide in a number of "limate!, or to the fa"t that it 'rodu"e! wine with !u"h "hara"ter yet !u"h di(er!ity# Either way, thi! ra'e i! re!'on!ible, a! a whole or a 'artner, for !ome of the reate!t wine! in the world# In Bordeau+ Cabernet Sau(i non i! the 'rin"i'le ra'e of the 5edo"# It 'lay! a !u''ortin role in the blend! of the ri ht ban% in re ion! !u"h a! St-Emillion and $omerol# 5o!t of the "la!!i" and "ult wine! of Na'a 6alley are made with Cabernet Sau(i non#

Notable n!o:

1he Cabernet Sau(i non ra'e i! a !mall berry with a thi"% !%in, i(in it a hi h !olid to @ui"e ratio and "reatin a wine hi h in "olor, tannin and e+tra"t# Some ty'i"al Cabernet Sau(i non de!"ri'tor! are "a!!i!, "edar and "urrant# Be"au!e the ra'e ada't! to !o many different !oil! and "limate! and "an flouri!h with different ty'e! of winema%in , it! "hara"teri!ti"! are different de'endin on it! ori in# In Bordeau+ you*ll find more of the earthy, tanni" !ide of Cabernet# It*! almo!t alway! blended in Bordeau+, u!in other ra'e! to !often the tannin! and add "om'le+ity# In warmer

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re ion! li%e California and Au!tralia, you*ll fre0uently et more ri'e fruit fla(or! u'front# &ra'e! are 'i"%ed when hi her in fruit and lower in a"id, often i(in a more a''roa"hable wine# Cabernet Sau(i non row! almo!t e(erywhere, many re ion! u!in it to blend with indi enou! (arietie!# A! a blendin tannin!# ra'e it add! !tru"ture and

Chardonnay
Pronunciation : Top Regions: Pairing Type: Bur undy, /SA, Au!tralia, South Afri"a, South Ameri"a, New Aealand Food of medium wei ht and inten!ity# &rilled, buttery or "reamy di!he! if Chardonnay i! oa%y# Suggestions: Cooking Method: Aromas: Chi"%en, lob!ter, !hrim' 'a!ta, !almon, halibut, 'or%, a(o"ado Ba%ed, rilled, !auteed, roa!ted (!har-dawn-A:)

Taste:

Description:

3i%e Cabernet Sau(i non, Chardonnay "an row @u!t about anywhere# It ada't! well to different !oil! and different "limate!# 2hile fre0uently 'aired with California, it! nati(e home lie! in the (ineyard! of Bur undy, Fran"e# 1he only ma@or white ra'e of the re ion, Chardonnay i! at it! be!t on the rollin !lo'e! in Bour o ne# Other 'o'ular Chardonnay !ite! in"lude California (@u!t about e(erywhere), Ore on, 2a!hin ton, Other /S, Au!tralia, South Afri"a, South Ameri"a and New Aealand#

Notable n!o:

Chardonnay (arie! reatly with "limate, !oil and winema%in ) but it ada't! @u!t about anywhere, whi"h i! what ma%e! it !o 'o'ular# Cooler "limate! li%e New Aealand and Chabli! lead to "ri!', a"id-'rone wine!, while warmer "limate! li%e Southern California and Au!tralia fo!ter ri'er ra'e! that "reate hea(ier wine leanin toward! tro'i"al fruit

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fla(or!# So !'e"ifi" are the !oil! of Bur undy, the wine! of the re ion !how !ubtle note! of mineral and "hal% that belie their ori in# Chardonnay ada't! it!elf to oa% (ery well, a! one may ta!te in many of the wine!#

Chenin Blanc
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas: 3oire 6alley, South Afri"a, !ome California Food with li ht to medium wei ht and inten!ity# S'i"y or !alty food!# Chine!e, "hi"%en, !eafood, !almon Salad, barbe"ue, !mo%ed, fried (S?EN-uhn Blahn%)

Taste:

Description:

1he be!t re're!entation of the Chenin Blan" ra'e "an be found in the 3oire 6alley of Fran"e ) more !'e"ifi"ally, the re ion! of 6ou(ray, Sa(enniere!, An@ou and Samur# 1he (er!atility of the ra'e allow! it to 'rodu"e wine! both dry and !weet, !till and !'ar%lin ) and you "an find all e+am'le! in the 3oire# It*! found in South Afri"a a! well, where it*! "alled Steen and i! ty'i"ally made in the dry !tyle# It u!ed to be a 'o'ular ra'e in California, but it*! late-ri'enin and the warm weather 'romoted o(er-"ro''in and the wine 'rodu"ed a neutral and bland 'rodu"t for many 'rodu"er!# 3u"%ily, !ome California 'rodu"er! are fo!terin the ra'e for a "omeba"%#

Notable n!o:

Soil! are often the definin fa"tor of a Chenin !tyle# In the 3oire, the hea(ier, "layba!ed !oil! are be!t for fo!terin late ri'enin , !weet Chenin Blan" ) the "hal%y, more lime!tone-ba!ed !oil! are re!'on!ible for many of the li hter, "ri!'er !tyle! of the ra'e# Sweet Chenin Blan" i! !ometime! affe"ted by botryti!, the mold that "reate! the !weet wine! of Sauterne!# 1he!e wine! are lon la!tin and li%e honey and ne"tar

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on the 'alate# 1he dry !tyle of Chenin Blan" i! a "ri!', refre!hin wine with "itru! fla(or! off!et by an almo!t "reamy te+ture# &ood Chenin Blan"! are deli htful wine!, (er!atile with a wide ran e of food de'endin on their !weetne!! le(el#

%e&ur'traminer
Pronunciation : Top Regions: Pairing Type: Suggestions: Al!a"e, &ermany Food with medium wei ht and inten!ity# S'i"y and !alty di!he!# S4e"huan "hi"%en, 'or%, $e%in du"%, muen!ter "hee!e, Chine!e and 1hai food, foie ra! Cooking Method: Aromas: S'i"y, roa!ted, !auteed &uh-2ER1A-trah-meen-ehr)

Taste:

Description:

If you*(e e(er !melled a ly"hee, you*ll 'robably re"o ni4e a wine made from &ewur4traminer# &ewur4, the erman term for !'i"e, ade0uately de!"ribe! the aroma! and fla(or! that 'ermeate wine! made from the ra'e# 5o!tly rown in Al!a"e and &ermany*! $fal4 re ion, &ewur4traminer i! not the ea!ie!t (ine to tend# 2hile it ri'en! 0ui"%ly, it al!o need! !ome time on the (ine to et all of it! aroma! and a"id! balan"ed ) whi"h, in turn ma%e! it more !uitable for "ooler "limate! and "on!tant attention#

Notable n!o:

A"idity i! the ma%er or brea%er of thi! ra'e# 1he di!tin"t aroma! and fla(or! i(e the wine de'th and body, but without ood a"id they "an be "loyin and flat# 5o!t &ewurt4traminer! are dry, but !o heady in aroma! and te+ture, that they "an !eem !weet to one*! !en!e!# :ou*ll al!o noti"e that the wine! are dee' and ri"h in "olor ) the !%in! of the &ewurt4traminer are 'in%i!h-red# Other than ly"hee, ty'i"al de!"ri'tor! of &ewur4traminer are ro!e! and 'erfume# It*! blend of fruit! and a"id ma%e it a 'erfe"t

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mat"h for !'i"y food li%e Indian and 1hai#

%renache
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas: Southern Rhone, Southwe!t S'ain, Au!tralia, California Food of li ht to medium wei ht and inten!ity# $or%, lamb, (eal, barbe"ue Barbe"ue, roa!ted, ba%ed, !auteed ( reh-NAAS?)

Taste:

Description:

1hi! !un-wor!hi'in

ra'e et! ri'e and lo(e! hot, dry weather# $o'ular in S'ain

("alled &arna"ha), Au!tralia and the !outhern Rhone re ion of Fran"e, &rena"he i! the 'rimary ra'e in re ion! !u"h a! Chateauneuf-du-$a'e, 1a(el, and $riorat# It*! often tamed by le!! fle!hy, more !tru"tured ra'e! li%e Syrah, 5our(edre or 1em'ranillo ) &rena"he i! the B&C in &S5 blend! of Au!tralia# Al!o, be"au!e of it! thin !%in! and hi h ri'ene!! le(el, &rena"he i! ideal for 'rodu"in deli"iou! yet dry ro!e wine!# Notable n!o: ?i h !u ar! i(e thi! ra'e "hara"ter and en!ure a full-bodied wine, but lower le(el! of a"id and tannin enhan"e it! "andida"y a! a blender# Inten!i(e 'runin on older (ine! i(e! &rena"he enou h !tru"ture to maintain it! balan"e a! a !ole (arietal, whi"h i! 'o'ular ) and !u""e!!ful ) in California, Au!tralia and !ometime! S'ain, but many (intner! rely on blendin to %ee' thi! al"ohol-ha''y ra'e in "he"%# 1y'i"al fla(or! of &rena"he are @am, !'i"e, dried fruit, earthine!! and !ome 'e''er, de'endin on where it*! rown# Old (ine &rena"he ma%e! an inten!e and di!tin"t dry wine, and in re ion! li%e Banyul!, a deli"iou!, fortified de!!ert wine#

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Malbec
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas: Ar entina, Cahor!, Bordeau+, !ome California Food of medium to full wei ht and inten!ity Beef, !tea%, lamb, 'i44a, !au!a e Stew, barbe"ue, rilled, roa!ted (5A?3-be"%)

Taste:

Description:

Ori inally a "ommon ra'e in Bordeau+, 5albe" ha! lo!t 'o'ularity a! one of the Bfabfi(eC in the blend! there# Fortunately, it*! found other 'la"e! to flouri!h# 5albe" ha! in"rea!ed it! !tatu! in the Fren"h re ion of Cahor!, a bit !outhea!t of Bordeau+, where it "reate! di!tin"ti(e wine! that now re0uire D-. of the (ariety# 1he ra'e*! made an e(en more 'ro!'erou! home in the bour eonin wine re ion of Ar entina# In fa"t, Ar entinian! ha(e ado'ted 5albe" a! their national ra'e9

Notable n!o:

5albe" i! u!ed in !mall amount! in Bordeau+ blend! to add "olor and tannin# In Cahor!, where it i! al!o %nown a! B"ot,C the ra'e ma%e! wine! there that are full bodied and able to mature ) the!e wine! are dar% and !ometime! amey, but deli"iou! ) they li%e to "all it the Bbla"%C wine of Cahor!#C But it*! 0ui"% ri!e in 'o'ularity "an be attributed to Ar entina# ?ere, 5albe" ha! hit it! !tride ) the ra'e 'rodu"e! !'i"y wine! remini!"ent of bla"%berrie! and "ho"olate, with a (el(ety te+ture#

Merlot
Pronunciation : (mehr-3O2)

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Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas:

Bordeau+, California, 2a!hin ton State, Chile Food of medium body and inten!ity Chi"%en, du"%, 'or%, mu!hroom!, "hee!e, tur%ey, (eal Ba%ed, roa!ted, rilled, brai!ed

Taste:

Description:

$oor 5erlot, 5ile! a(e it 0uite a re'utation in Sideway!# 3u"%ily, 5erlot did not ta%e it 'er!onally and "ontinue! to rule the ri ht ban% of Bordeau+ and 'rodu"e 0uality, wellmade wine! el!ewhere in the world# 1he ra'e*! unfortunate fall into di! ra"e "ame from a few winerie! who o(er-'lanted the (ariety and made ine+'en!i(e, watereddown 5erlot# But the 'rin"i'le ra'e of to' "hateau+ in St-<milion and $omerol (thin% $etru!) maintain! it! noble (ariety !tandin #

Notable n!o:

5erlot i! im'ortant a! a !in le (arietal and a! a blendin a ent# It*! %nown for addin !oftne!! to the au!tere Cabernet Sau(i non in Bordeau+ blend! in Fran"e, California and el!ewhere# Chateau $etru!, 'erha'! one of the mo!t e+'en!i(e and !ou ht-after wine! of the world, i! almo!t ,--. 5erlot# 1he ra'e e+ude! !oft fruit fla(or! of 'lum and bla"%berry, but it*! (er!atile ) the !tyle "an "han e de'endin on the "limate and !oil# 5erlot from mountain area! are u!ually more Cabernet li%e, with !tron er !tru"ture and tannin!, while 5erlot from flatter area! of "lay ba!ed !oil are o'ulent, (el(elty wine! ready to drin% earlier on#

Mour$edre
Pronunciation : Top Regions: Pairing Type: Southern Rhone, S'ain, Au!tralia, California Food of medium to full wei ht and inten!ity# (moo-6E?E)

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Suggestions: Cooking Method: Aromas:

Beef, "hi"%en, rilled fi!h, mu!hroom! Stew, rilled

Taste:

Description:

A nati(e of S'ain, where it*! "alled 5ona!trell, 5our(Fdre i! be!t %nown for it! blendin role in the Southern Rhone# Stron and ru!ti", 5our(Fdre i! the "owboy !tyle blender in the Rhone mi+# It*! al!o the B5C of &S5 (or S&5) blend! in Au!tralia, and it*! u!ed a! the 'rimary ra'e in wine! from >umilla and other Southea!t area! of S'ain#

Notable n!o:

1he de!irable a!'e"t! of 5our(Fdre a! a blendin

ra'e are ood "olor (from thi"%

!%in!), hi h a"id and hi h tannin!# 1he!e attribute! off!et the li hter "olor, lower a"id and lower tannin! of it! Rhone (and !ometime! Au!tralian ; S'ani!h) 'artner, &rena"he# 1he ra'e li%e! warmer "limate!, but ha! ti ht bun"he! !o benefit! from the "ool wind! "ommonly found in area! where it row! be!t# S'i"y and amey are ty'i"al term! related to 5our(Fdre# It*! not a! often bottled a! a !in le (ariety, but 'art! of S'ain and California are !u""e!!fully doin @u!t that ) the re!ult! are deli"iou!#

Muscat
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Fran"e, Italy, Au!tralia, South Afri"a, $ortu al, /nited State! 5edium to hea(y wei ht and inten!ity food! and de!!ert! ?oney 'ear!, "aramel, dar% "ho"olate, "heddar "hee!e $oa"hed, !ouffle, ba%ed (muh!-GA1)

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Aromas:

Taste:

Description:

1he 5u!"at ra'e i! one of the olde!t ra'e (arietie! %nown to the wine world# In!tead of bein @u!t one ra'e, 5u!"at en"om'a!!e! a family of ra'e!, found in a ran e of hue! ) from white to brown to near bla"%# 1he two be!t-%nown "lone! are 5u!"at Blan" a $etit! &rain! (5u!"at blan" for !hort) and 5u!"at of Ale+andria# 1he 5u!"at blan" ra'e i! the olde!t (ariety and "reate! the mo!t "on"entrated ra'e fla(or!# Small in !i4e, 5u!"at blan" i! not alway! white and it "an 'rodu"e both dry and !weet wine!# 5u!"at of Ale+andria i! lar er and often dar%er than the 5u!"at Blan", and "reate! wine! of inten!e !weetne!!#

Notable n!o:

5u!"at Blan" i! the 5o!"ato u!ed in Italy for 5o!"ato d*A!ti and S'umante, both li ht and fi44y wine!# It al!o "reate! the 5u!"at d*Al!a"e of Fran"e, whi"h i! often made in the dry !tyle# 5u!"at Blan" "an al!o be found in the deli"iou!ly !weet wine! of Beaume!-de-6eni!e in the !outh of Fran"e# 1he 5u!"at of Ale+andria i! re!'on!ible for the B!ti"%ie!C of Au!tralia, a! well a! the 5u!"at! of $ortu al and South Afri"a# California al!o ha! a hold on 'rodu"in !weet de!!ert wine! from 5u!"at#

Nebbiolo
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: $iedmont and other Northern Italy Food of medium to hea(y wei ht and inten!ity Beef tenderloin, mu!hroom!, "hee!e Roa!ted, rilled, !auteed (neh-bee-O?-low)

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Aromas:

Taste:

Description:

Nebbiolo i! the %ey ra'e in the wine! of Barolo and Barbare!"o# It i! not the mo!t 'lanted (ariety, but it doe! ma%e the mo!t di!tin"ti(e wine!# Nati(e to $iedmont, Nebbiolo i! a bit of a !oil !nob ) it*! fini"%y about where it row! and ha! lon been the honored red ra'e of Northern Italy only due to it! la"% of !u""e!! el!ewhere# Barolo and Barbare!"o are the mo!t well %nown EOC&, but two other!, &hemme and &attinara, are the other $idemont re ion! ma%in to' not"h Nebbiolo#

Notable n!o:

1ar and ro!e! are the de!"ri'tor! mo!t often u!ed for Nebbiolo wine!# An odd "ombination 'erha'!, but a""urate# Some wine! from Nebbiolo "an !eem o(erly tanni" and a"idi" when youn , but a! (el(ety a! ro!e 'etal! when mature# It*! a ra'e with the tou hne!! of tar and earth, yet with a !oft, floral "hara"ter %ee'in it balan"ed# 5any winema%er! "reate a''roa"hable-while-youn wine! from Nebbiolo, li%e Nebbiolo d*Alba# 1he!e affordable re're!entation! of Nebbiolo "an be 0uite deli"iou! and i(e the drin%er a 're(iew of the intri"a"ie! and "om'le+ity that a mature Barolo7Barbare!"o "an 'ro(ide#

Petite Sirah
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: California, South Afri"a ?ea(y and inten!e food! &ame, "hee!e, 5e+i"an food &rilled, !auteed, roa!ted, ba%ed ('eh-1EE1 !eer-A?)

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Aromas:

Taste:

Description:

1here i! nothin 'etite about thi! ra'e# $etite Sirah, the re!ult of a "ro!!in between Syrah and $elour!in, i! al!o %nown a! Eurif# Bein the father, Syrah im'arted !ome of it! fla(or! and "hara"teri!ti"! to it! off!'rin , but the two ra'e! are de"i!i(ely different# $etite Sirah i! mo!tly found in California, where it wa! u!ed a! a blendin 'artner, but i! mo!t 'o'ular now a! a !in le (arietal wine#

Notable n!o:

A "ommon de!"ri'tor for $etite Sirah i! in%y# And !o it i! ) the dar% !%inned ra'e "reate! wine! that are tanni", !turdy, @ammy and of "our!e, !tain-your-teeth 'ur'le# 1he ra'e hel'! to add !tru"ture and ba"%bone to wine! made in not-!o-'erfe"t (inta e!# A! a !ole (ariety, the wine ty'i"ally !how! off 'e''ery fla(or! with "on"entrated fruit fla(or! remini!"ent of 'lum! and 'rune! with note! of "herrie! and bla"%berrie!# 1he ra'e i! be"omin more 'o'ular in California for !in le (arietal 'rodu"tion and ma%in !ome deli"iou! and inten!e wine!#

Pinot Blanc
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Al!a"e, Italy, Ore on Food of medium wei ht and inten!ity Chi"%en, halibut, !"allo'!, rabbit Salad, ba%ed, roa!ted ('ee-no blahn%)

Page 14

Aromas:

Taste:

Description:

A mutation of the $inot family, $inot Blan" wa! on"e "ommonly mi!ta%en for Chardonnay ) it loo%! 0uite !imilar on the (ine# But true $inot Blan" la"%! mo!t Chardonnay "hara"teri!ti"!# 1he ra'e i! mo!t at home in Al!a"e, where it i! u!ed both in blend! a! well a! a !ole (arietal# It*! al!o found in Italy where it*! "alled $inot Bian"o#

Notable n!o:

2ine made from $inot Blan" often ha! fuller-body, but it i! not a ra'e %nown for it! aromati"!# 1he fra ran"e of a $inot Blan" i! ty'i"ally neutral and !ubdued# 1he deli"ate aroma! that are 're!ent are mo!t often a''le!, 'ear!, !ome minerality# It*! a refre!hin wine with ood a"idity# It i! al!o the ba!e (ariety for Cremant d*Al!a"e (the !'ar%in wine of Al!a"e)#

Pinot %ris(%rigio
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Al!a"e, Italy, Ore on, California Food of li ht to medium wei ht and inten!ity# ?i h a"id, fatty, or !alty di!he!# Fi!h, "hi"%en, anti'a!to, Chine!e or 1hai food, !eafood 'a!ta Ba%ed, 'oa"hed, roa!ted ($EE-noh ree7&REE-@ee-oh)

Page 15

Aromas:

Taste:

Description:

2hile $inot &ri io i! in fa"t the !ame ra'e a! $inot &ri! (@u!t the Italian ta%e on it), the differen"e! of wine they "reate "an be immen!e# $inot &ri!* mo!t 'o'ular and !u""e!!ful re ion i! Al!a"e, Fran"e, an area of the "ountry that a"tually 'ut! the name of the ra'e on the label# $inot &ri io i! the Italian (er!ion of the ra'e, %nown for it! li ht, "ri!' a"idity# But wine! from other re ion! u!ually term their wine $inot &ri! or &ri io ba!ed on the wine*! fla(or 'rofile#

Notable n!o:

$inot &ri! from Al!a"e "reate! ri"h, !tone fruit-laden wine!# 1hey are 'erfumed and aromati", and ty'i"ally dry# It ha! round body and medium a"idity# 1a%e the ra'e a bit !outh to Italy, and it "reate! a (ery "ri!', hi h-a"id, "itru! noted wine# Both are fla(orful, but wine named $inot &ri! ty'i"ally 'ro(ide! more body and rounder fruit! while $inot &ri io i(e! li hter-bodied, "itru! fruit!# Ore on and California are al!o rowin the ra'e, Ore on ha(in !u""e!! with a more Al!a"ian !tyle and California 'rodu"in both# 2inema%er! often "all the wine by the !tyle they wi!h to re'li"ate ) for Italian !tyle, loo% for $inot &ri io, for the Al!a"ian !tyle, loo% for $inot &ri!# In Al!a"e, $inot &ri! "an al!o ma%e! wine with !ome re!idual !u ar# It*! "a'able of "reatin deli"iou! de!!ert wine! in the re ion#

Pinot Noir
Pronunciation : Top Regions: Pairing Type: Suggestions: Cooking Method: Bur undy, Ore on, California, New Aealand Food of li ht to medium wei ht and inten!ity Eu"%, "hi"%en, !almon, mu!hroom, tuna, lean beef, fennel, in er Roa!ted, brai!ed, 'oa"hed, rilled ($EE-noh nwahr)

Page 16

Aromas:

Taste:

Description:

>u!t a! 5erlot wa! 'ooh-'oohed by 5ile! in Sideway!, $inot Noir wa! wor!hi'ed in it! loriou! diffi"ulty# $inot Noir i! a fini"%y ra'e# It only row! in the ri ht "limate, with the ri ht !oil! and the ri ht "are# $erha'! be"au!e it i! !o diffi"ult i! why it i! !o lo(ed# $inot Noir*! home and the "la!!i" wine! from the ra'e hail from Bur undy# $inot i! the only ra'e allowed for AOC wine! of the re ion# It i! al!o e!!ential in Cham'a ne, where it i! one of the three main ra'e! of "reatin Cham'a ne and !'ar%lin wine! in other re ion!# $inot Noir mutate! ea!ily and !o there are many different "lone! floatin around in ea"h wine re ion#

Notable n!o:

Other than Bur undy, $inot ha! been !u""e!!ful in area! li%e Ore on, California and lately, New Aealand ) the Central Ota o re ion to be e+a"t# $inot Noir from Fran"e i(e! fla(or! and aroma! of red fruit, !ummer 'uddin and ba%in !'i"e!# A! the wine mature! ) and reat Bur undie! are able to do !o for year! ) the fla(or! be"ome more li%e the earth the wine "ome! from- mu!hroom!, truffle! ) and the wine ain! tremendou! "om'le+ity# $inot Noir from the new world li%e Ore on and California ty'i"ally e+ude !tron er fruit inten!ity, !ome wine able to rea"h a hi h le(el of "om'le+ity, !tru"ture and a e# Other! are wonderful for drin%in now with a myriad of food!# 5any may wa+ 'oeti" about thi! ra'e, the rea!on bein that $inot Noir 'rodu"e! an ama4in "ontradi"tion in wine ) !omethin !o deli"ate and !ubtle, yet 'owerful and me!meri4in #

Rh)ne Blends
Pronunciation : Top Regions: Pairing Type: Suggestions: Rhone, California, Au!tralia, South Afri"a Food of medium wei ht and inten!ity# 3amb, du"%, 5e+i"an food, root (e etable!, !tew! (Rone)

Page 17

Cooking Method: Aromas:

Stew, roa!ted, ba%ed

Taste:

Description:

1he Rhone re ion of Fran"e ha! a deli htful !ele"tion of red (arietie!# 1here are HH ra'e! allowed in the Rhone AOC, about half of them red# 5o!t of the!e (arietie! are u!ed a! !e"ondary blendin 'artner!, often "om'ri!in le!! than ,-. of the blend# 1he 'rimary red 'layer! of Rhone blend! are Syrah, &rena"he and 5our(Fdre# 5o!t wine! from the Southern Rhone u!e &rena"he a! their 'rimary ra'e, while Rhone blend! in California and Au!tralia li%e to "han e u' the order, o""a!ionally u!in a hi h 'er"enta e of Syrah or !ometime! 5our(Fdre# 2ine! from the Northern Rhone are Syrah-ba!ed, and if not ,--. Syrah, the wine may ha(e 6io nier blended in for added "olor and aromati"!# 1y'i"al wine! termed Brhone blend!C will ha(e two or more ra'e! from the Rhone and o""a!ionally, !mall 'er"enta e! of the !e"ondary (arietie!#

Notable n!o:

Rhone Blend! are a wonderful "ombination of ru!ti" and ri'e ) !howin their fla(or! and deli"iou! "hara"ter u'on relea!e, althou h !ome Rhone wine!, 'arti"ularly tho!e with a ood amount of Syrah, are able to a e for a few year!# Au!tralia*! Rhone blend! are often "alled B&S5C or BS&5C ) u!in the initial! of the ra'e! u!ed, the mo!t 'redominant (ariety bein the fir!t initial# Au!tralia ha! al!o had reat !u""e!! with their Northern Rhone Shira4I6io nier wine !tyle!# :ou*ll find deli"iou! Rhone blend! in California a! well ) the Central Coa!t and Santa Barbara re ion! ha(e a !imilar "limate to the Rhone, and the (arietal! flouri!h there# South Afri"a i! another blo!!omin Rhone blend 'rodu"er# Blend! from all re ion! are ood with @ui"y, amey meat! and food with "ommon Fren"h !'i"e!, li%e ro!emary or herb! de $ro(en"e#

Riesling
Pronunciation : Top Regions: &ermany, Al!a"e, Au!tria, Au!tralia, New Aealand, 2a!hin ton State, California (REEA-leen )

Page 18

Pairing Type: Suggestions: Cooking Method: Aromas:

Food with li ht to medium wei ht and inten!ity# S'i"y and !alty di!he!# ?am, fruit, 'or%, 1hai or Chine!e food, fi!h, "urry Ba%ed, !al!a, 'oa"hed, !auteed

Taste:

Description:

1he Rie!lin fa!"inatin

ra'e i! ha''ie!t in a "ooler "limate, one that fo!ter! it! !low and !teady ra'e of many fa"e!# From bone dry to lu!"iou!ly !weet, thi! (ariety i! ra'e i! rown on !tee', !un-fa"in !lo'e! of the!e

ri'enin # Often a!!umed to be the 'rodu"er of only !weet wine!, Rie!lin i! a deli"iou! at any !u ar le(el with it! inten!e aroma! and !teely a"idity# 5o!t 'o'ular in &ermany and Al!a"e, the Rie!lin "ooler "limate!# It "an be made in dry or !weet !tyle! ) &ermany*! 0ualifi"ation !y!tem for Rie!lin ! i! a"tually ba!ed on ri'ene!! le(el and the ra'e i! almo!t alway! bottled a! a !ole (arietal in the "ountry# In Al!a"e, Rie!lin "an be blended, althou h ty'i"ally not, and i! mo!t often made in a dry !tyle# Notable n!o: Rie!lin ha! an e+tremely hi h le(el of a"idity# 1hat a"idity i! mat"hed by the inten!ity of the ra'e*! floral and fruit aroma!# A number of de!"ri'tor! are a!!o"iated with Rie!lin due to it! tenden"y to ado't the "hara"teri!ti"! of where it i! rown# Rie!lin ! of the 5o!el are di!tin"ti(e be"au!e it! fla(or! refle"t the re ion*! !late !oil!, while it! 'artner in Al!a"e di!'lay! le!! !oil "hara"ter and more 'ea"h and a'ri"ot nuan"e! due to the warmer "limate# For dry !tyle! of Rie!lin , loo% to &ermany*! Gabinett le(el!, Al!a"e, 2a!hin ton State, Au!tralia and New Aealand# For a !li htly !weeter !tyle, loo% to &ermany*! wine! of the S'atle!e and Au!le!e le(el!# If you "an afford it, and want a true, de"adent and !weet e+'erien"e, loo% for the Beerenau!le!e and 1ro%enbeerenau!le!e !tyle!# ?edoni!ti"#

Sangio$ese
Pronunciation (SA?N- ee-oh-6A:-4ee)

Page 19

: Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas: 1u!"any, Italy Food with li ht to medium body, !alty, ri"h, or hi hly a"idi" $i44a, tomato !au"e, !au!a e, !tea%, "hee!e &rilled, roa!t, !auteed

Taste:

Description:

1he 'rin"i'al ra'e of Chianti ) in fa"t, the 'rin"i'le ra'e of all of 1u!"any ) ha! had a trouble!ome 'a!t# Chianti may i(e thou ht! of "hea' read wine from a !traw "a!%ed bottle, only drun% for the de"orati(e "andle holder it be"ome!# But no more# San io(e!e and Chianti ha(e made a "omeba"% and the wine! 'rodu"ed with the ra'e are deli"iou! in te+ture and fla(or, and of "our!e, 'erfe"t for food 'airin #

Notable n!o:

1he ra'e mutate! ea!ily, and therefore ha! many "lone!# 1he mo!t notable bein Brunello, of Brunello di 5ontal"ino fame# San io(e!e i! a !low rowin , late ri'enin ra'e# It ha! hi h a"idity and a thin !%in, whi"h ma%e! it diffi"ult to ma!ter# If not "ared for "orre"tly, the ra'e will 'rodu"e a wine o(erly a"idi" with unri'e fruit fla(or!# 2hen 'runed @udi"iou!ly and 'i"%ed at the ri ht time, San io(e!e 'rodu"e! wine! with deli"iou! !tru"ture and fruit ) and a mean ba"%bone of a"idity# 1hi! a"idity ma%e! it 'erfe"t to drin% with any tomato-ba!ed di!h, a! well a! many ty'e! of foo!, 'arti"ularly Italian !tyle#

Sau$ignon Blanc
Pronunciation : Top Regions: 3oire 6alley, New Aealand, California, Chile, Italy (!o-(een-:A2N blahn%)

Page 20

Pairing Type: Suggestions: Cooking Method: Aromas:

Food of li ht to medium wei ht and inten!ity# ?i h a"id di!he!# &ua"amole, !eafood, 'or%, !alad, tomatoe!, "hi"%en, a!'ara u! Sal!a, 'oa"hed, !auteed, rilled

Taste:

Description:

One of the mo!t di!tin"ti(e ra'e!, Sau(i non Blan" i! a hi hly aromati" (ariety that doe! well in both the old and new world# From the 3oire 6alley of Fran"e to 5arlborou h in New Aealand, Sau(i non Blan" ha! found many re ion! that brin out it! uni0ue and deli"iou! fla(or!#

Notable n!o:

Sau(i non Blan"*! home i! the 3oire 6alley of Fran"e, where it 'rodu"e! the "ri!', ra!!y mineral-tin ed wine! of San"erre and $ouilly Fume (not to be mi!ta%en with $ouilly Fui!!e in Bur undy ) that would be Chardonnay)# 2ine of thi! re ion i! "ri!' and ra!!y, with deli"iou! minerality and an o""a!ional un flint7!mo%ey "hara"ter# In the ,JD-*!, New Aealand 'lanted it! fir!t "uttin ! of Sau(i non Blan", whi"h in turn brou ht the "ountry to the forefront of the wine world# In New Aealand, the (ariety e+ude! it! ty'i"al "ri!' a"idity, a! well a! 'un ent 'a!!ion fruit and ra'efruit aroma! and fla(or!# In California, Sau(i non Blan" i! 'rodu"ed both in !tainle!! !teel (li%e New Aealand and Fran"e) and with a tou"h of oa%# 1he wooded (er!ion! maintain the a"idity of the ra'e but tone down the inten!e "itru! fla(or! with !ubtle oa% "hara"teri!ti"!# 2inema%er! differ in their addition or "hoi"e of oa%# 1he ra'e al!o 'rodu"e! deli"iou! wine! from Chile and Italy#

Syrah(Shira'
Pronunciation : Top Regions: Rhone, Au!tralia, California, 2a!hin ton State, South Afri"a (!eh-RA?7!hee-RA?A)

Page 21

Pairing Type: Suggestions: Cooking Method: Aromas:

?ea(y and fatty, inten!e, !mo%y or !'i"y food Beef, tuna, !tea%, !au!a e, (eni!on, du"%, mu!hroom!, "hee!e Barbe"ue, rilled, !tew, roa!ted

Taste:

Description:

Syrah and Shira4 ) !ame ra'e, different name# It*! a 'o'ular and ade't (ariety, rowin in multi'le re ion! and "reatin many different !tyle! of wine# For the fir!t time e(er at 2ine#"om, re(enue and unit (olume of Syrah out'a"ed Chardonnay, the number one !ellin white wine# In fa"t, (olume i! u' KD. o(er la!t year9 1he home ba!e of Syrah i! the Northern Rhone, where it "reate! the e+"lu!i(e wine! of ?ermita e and Cote Rotie# On the le!! 'ri"y !ide, the Rhone ma%e! Syrah-ba!ed wine! in Cro4e!-?ermita e, Corna! and St# >o!e'h# Syrah made a bi !'la!h in Au!tralia, where it*! "alled Shira4 and rei n! a! the mo!t 'lanted ra'e of the "ountry# 2a!hin ton State, Southern and Central California, South Afri"a and South Ameri"a are al!o ma%in wine! from Syrah that ha(e !ub!tan"e and !tyle#

Notable n!o:

3i%e many world-'o'ular ra'e!, Syrah "an differ in !tyle de'endin on the "limate, re ion and winema%in te"hni0ue!# 1y'i"al aroma! and fla(or! from mo!t Syrahba!ed wine! in"lude 'e''er, bla"%berry and leather or !mo%e# Au!tralian Shira4 and Central or Southern California Syrah tend to be more den!e in fruit fla(or!, !ome e(en @ammy ) warmer "limate! lead to ri'er fruit fla(or!# Northern Rhone !tyle ty'i"ally !how! more 'e''er and leather note!, with le!! u'front fruit# 2a!hin ton State, South Afri"a and South Ameri"a differ in !tyle but u!ually !how the ran e of Syrah fla(or!#

Tempranillo
Pronunciation : (tem'-ruh-NEE-oh)

Page 22

Top Regions: Pairing Type: Suggestions: Cooking Method: Aromas:

S'ain ) Rio@a and Ribera del Euero, Au!tralia ?ea(y and inten!e food! Chi"%en, beef, du"%, ame bird! Brai!ed, !tew, roa!ted, rilled

Taste:

Description:

5o!t often a!!o"iated with S'ain, 1em'ranillo i! the ba"%bone of wine! made in the well-%nown S'ani!h re ion! Rio@a and Ribera del Euero# On the !"ale of li ht to hea(y, 1em'ranillo lean! on the li ht !ide# It tend! to be hi her in a"id and lower in al"ohol ) "ommon for Old 2orld wine!, and 'erfe"t for mat"hin to food#

Notable n!o:

A! a fla(or 'rofile, red fruit! li%e !trawberrie! and "herrie! "an 'redominate ) but with a ru!ti" ed e# 5any wine made from 1em'ranillo will !'end a few year! in barrel and bottle before rea"hin the "on!umer# S'ani!h wine law! are (ery !'e"ifi" about a ein wine and oa% i! a bi 'art of that# 5any 1em'ranillo-ba!ed wine! !ee a few year! of oa% ) add that to a few year! of bottle and the wine "an i(e a !ubtle ) and o""a!ionaly not-!o-!ubtle ) leathery mouthfeel# 1he "ombination of the tart fruit and tannin! ma%e thi! wine (ery food friendly# 1em'ranillo i! al!o a 'o'ular blendin 'artner for &arna"ha# In Ribera del Euero in 'arti"ular# It lend! a ni"e !tru"ture to the more 'lu!h &arna"ha ra'e# Some winema%er! in Au!tralia are al!o e+'erimentin (0uite !u""e!!fully a! we*(e ta!ted) with 1em'ranillo 'lantin ! and blendin with &rena"he and Syrah #

*iognier
Pronunciation : Top Regions: Northern Rhone, Au!tralia, California ((ee-ohn-:A:)

Page 23

Pairing Type: Suggestions: Cooking Method: Aromas:

Food of li ht to medium wei ht and inten!ity# ?i h a"id or !'i"y di!he!# Chi"%en, 'a!ta, 'or%, Chine!e or Indian food, nut! Curry, "ream !au"e, roa!ted, !auteed

Taste:

Description:

6io nier i! be!t %nown for 'rodu"in the ri"h, aromati" white wine! of the Northern Rhone# On"e a 'ri"ey "ommodity of the area, it! now mu"h ea!ier to find and drin%# 1he 'erfumed ra'e "reate! wine! of di!tin"t aroma! and fla(or!# 3ower in a"id and e(en lower yieldin , 6io nier %e't to it!elf in Southern Fran"e until !ome tra(elin winema%er! too% hold of !ome 'lantin ! and di!'er!ed them to New 2orld area! li%e California and Au!tralia#

Notable n!o:

1he 6io nier ra'e atta"%! your no!e with note! of 'ea"h, a'ri"ot and other tro'i"al fruit!# Aromati" to !ay the lea!t, thi! (arietal i! tou h to row, due to the narrow window of time when the aromati"! and a"id! are at their 'ea%# 1he be!t wine! made from 6io nier ha(e a ood balan"e of aromati" fruit! and a"id# 1he inten!ity of the fruit may be dete"ted by ta!tebud! a! !weet, althou h mo!t 6io nier! are dry# Not the be!t 'artner for a li ht meal, wine from thi! ra'e i! ni"e with hea(ier !au"e! or ri"h !hellfi!h#

+in!andel
Pronunciation : Top Regions: Pairing Type: Suggestions: California 5edium to hea(y, fatty, inten!e, !mo%ey or !'i"y food Chi"%en, 'or%, !weet barbe"ue, beef, du"%, lamb, 'a!ta, bell 'e''er!, 'i44a, !'i"y (AIN-fahn-dell)

Page 24

Cooking Method: Aromas:

Barbe"ue, rilled, !tew, roa!ted

Taste:

Description:

Some "all Ainfandel the Ameri"an ) or Californian ) ra'e# Althou h it*! not from Ameri"a (Croatia ha! been named it! ori in), it doe! !eem 0uite at home in the (ineyard! of California# Eurin $rohibition, Ainfandel wa! the fa(ored ra'e for "ommunion wine, whi"h i! why !o many old (ine! are !till around today# It row! well in the warm, !unny re ion! of California and i! !u!"e'tible to e+"e!!i(e !u ar le(el!, "reatin wine! hi h in al"ohol# 5o!t winema%er! are able to tame or balan"e the hi h al"ohol with the bi fruit fla(or! and !mooth tannin! al!o ty'i"al of Ainfandel# 1he !u ar le(el! of the ra'e "ontributed to the 'rodu"tion and 'o'ularity of 2hite Ainfandel a! well#

Notable n!o:

2hile Ainfandel i! rown many 'la"e! in the "ountry, it! mo!t 'o'ular and !u""e!!ful re ion i! California# A''ellation! 'rodu"in deli"iou! Ainfandel wine! in"lude Sonoma, !'e"ifi"ally Ery Cree% 6alley, Na'a and the Sierra Foothill!# Ainfandel !tand! out with it! (ery berry inten!ity, 'a"%ed with @ammy fla(or! of blueberrie! and bla"%berrie!# It*! not !hort on tannin! either, althou h the fruit and al"ohol add! balan"e#

Page 25