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98 Cards in this Set
- Front
- Back
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Color: Dark ruby to purple
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Cabernet Franc : Color...
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Body: Medium
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Cabernet Franc : Body...
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Character: Best used as a blending grape as it often lacks body
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Cabernet Franc : Character...
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Flavors: Flowers, menthol, red and black fruits
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Cabernet Franc : Flavors...
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Tannin: Low to moderate
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Cabernet Franc : Tannin...
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Where it’s best: Loire Valley, Bordeaux, occasionally California and
New Zealand |
Cabernet Franc : Where...
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With: Vegetarian dishes, fish with red wine sauces or brown stocks,
veal and chicken in white wine sauces |
Cabernet Franc : With...
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Color: Dark purple to black purple
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Cabernet Sauvignon : Color...
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Body: Medium to full
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Cabernet Sauvignon : Body...
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Character: Tannic, muscular, wines with gravitas
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Cabernet Sauvignon : Characteristics...
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Tannin: High
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Cabernet Sauvignon : Tannin...
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Flavors: Black currants, cedar wood, cigar tobacco, licorice, smoke
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Cabernet Sauvignon : Flavor...
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Where it’s best: Bordeaux (Médoc), California (Napa Valley, Santa Cruz
Mountains), Argentina, Chile, Australia (Barossa, McLaren Vale, Margaret River) |
Cabernet Sauvignon : Where...
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With: Roast beef, leg of lamb, classic European cuisines, grilled
steaks, Waygu beef |
Cabernet Sauvignon : With...
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Color: Medium ruby to dark ruby
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Gamay : Color...
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Body: Medium
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Gamay : Body...
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Character: Very fruity/expressive in a relatively straightforward, simple
style |
Gamay : Character...
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Flavors: Strawberries, cherries, raspberries, and occasionally spring
flowers |
Gamay : Flavors...
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Tannin: Very Low
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Gamay : Tannin...
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Where it’s best: Southern Burgundy, Beaujolais
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Gamay : Where...
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With: An all purpose light red served chilled that works well with
everything from American hamburgers, pizza, and barbecue, to relatively sophisticated red meat and fish dishes such as tuna, along with an assortment of Asian cuisines Serious Reds |
Gamay : With...
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Color: Medium ruby to dark plum
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Grenache : Color...
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Body: Medium to full
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Grenache : Body...
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Character: Silky and voluptuous
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Grenache : Character...
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Flavors: Kirsch liqueur, essence of cherries, raspberries, licorice,
pepper, Provençal herbs, lavender |
Grenache : Flavors...
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Tannin: Low
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Grenache : Tannin...
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Where it’s best: Rhône Valley of France and Spain
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Grenache : Where...
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With: Very flexible, all poultry (turkey included), meats,
vegetarian, pizza, most Asian cuisines, especially Chinese Cantonese, Shanghainese, and Korean kalbi ribs |
Grenache : With...
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Color: Medium ruby to dark plum
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Malbec : Color...
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Body: Medium to full
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Malbec : Body...
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Character: Silky and voluptuous
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Malbec : Character...
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Flavors: Dark berries, blackberries, cassis, plums, figs
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Malbec : Flavors...
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Tannin: Moderate and high
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Malbec : Tannin...
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Where it’s best: Argentina
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Malbec : Where...
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With: Roasted and grilled meats, charcuterie, duck, patés
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Malbec : With
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Color: Dark ruby to dark purple
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Merlot : Color...
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Body: Medium to full
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Merlot : Body...
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Character: Usually soft
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Merlot : Character...
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Flavors: Black cherries, mocha, coffee, black tea, tomato skins,
plums |
Merlot : Flavors...
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Tannin: Moderate
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Merlot : Tannin...
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Where it’s best: Bordeaux (Medoc), California (Napa Valley, Santa Cruz
Mountains), Argentina, Chile, occasionally Australia |
Merlot : Where...
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With: Roasted or grilled vegetables, pork, duck
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Merlot : With...
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Color: Dark ruby to dark purple
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Mourvèdre : Color...
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Body: Medium to full
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Mourvèdre : Body...
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Character: Earthy, tannic, and ruggedly constructed
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Mourvèdre : Character...
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Flavors: Tree bark, fresh mushrooms, damp soil, forest floor,
licorice, blueberries, and raspberries |
Mourvèdre : Flavors...
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Tannin: Medium to high
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Mourvèdre : Tannin...
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Where it’s best: Southern France, Spain, and a few selected micro-
climates of California |
Mourvèdre : Where...
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With: Relatively flexible with food, it can work with numerous
Provençal dishes such as eggplant and tomato-based sauces as well as barbecued birds, and beef, pork, and chicken roasts. It does not match well with any type of seafood. |
Mourvèdre : With...
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Color: Medium ruby to dark garnet
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Nebbiolo : Color...
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Body: Medium to full
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Nebbiolo : Body...
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Character: Very fragrant, noble, rich, powerful, but surprisingly
light/elegant |
Nebbiolo : Character...
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Flavors: Pure cherry liqueur infused with licorice, herbs,
roses and tar |
Nebbiolo : Flavors...
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Tannin: High
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Nebbiolo : Tannin...
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Where it’s best: Northern Italy, particularly Piedmont
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Nebbiolo : Where...
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With: Mushroom and vegetarian dishes, pastas, goat, lamb,
various risottos, dim sum |
Nebbiolo : With...
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Color: Opaque purple to nearly blue/black
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Petite Sirah : Color...
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Body: Full
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Petite Sirah : Body...
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Character: Forbiddingly tannic, backward, and nearly impossible to
fully appreciate until it has had 8-10 years of bottle age |
Petite Sirah : Character...
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Flavors: Blackberries, incense, acacia flowers, tar, pepper, and
creosote |
Petite Sirah : Flavors...
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Tannin: High
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Petite Sirah : Tannin...
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Where it’s best: Hot climates such as coastal areas of California and
southern Australia |
Petite Sirah : Where...
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With: Meat-based or pungent game dishes, including intensely
flavored wild birds and other heavy foods; hence it has a reputation as a wine for winter drinking and eating |
Petite Sirah : With...
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Color: Light to dark ruby
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Pinot Noir : Color...
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Body: Light to medium, occasionally full
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Pinot Noir : Body...
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Character: Cherries, forest floor, strawberries, fresh mushrooms,
herbs |
Pinot Noir : Character...
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Flavors: hugh?
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Pinot Noir : Flavors...
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Tannin: Moderate
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Pinot Noir : Tannin...
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Where it’s best: Burgundy, California (Russian River, Sonoma Coast,
Santa Barbara), Oregon, Champagne – sparkling Blanc de Noirs |
Pinot Noir : Where...
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With: Salmon, tuna (especially toro), roast chicken, lamb,
veal, Mediterranean and Vietnamese dishes, Peking duck, smoky BBQ |
Pinot Noir : With...
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Color: Medium ruby
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Sangiovese : Color...
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Body: Medium
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Sangiovese : Body...
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Character: Leafy, earthy, medium-bodied
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Sangiovese : Character...
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Flavors: Tart, crisp, strawberries, often herbal and acidic
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Sangiovese : Flavors...
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Tannin: Low to moderate, but acids are often high
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Sangiovese : Tannin...
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Where it’s best: Southern Italy, particularly Tuscany
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Sangiovese : Where...
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With: Tomato-based pasta dishes, rabbit, chili, grilled beef
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Sangiovese : With...
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Color: Dark ruby to black/purple
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Syrah/Shiraz : Color...
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Body: Medium to full
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Syrah/Shiraz : Body...
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Character: Fleshy
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Syrah/Shiraz : Character...
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Flavors: Blackberries, cassis, pepper, tar, coffee
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Syrah/Shiraz : Flavors...
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Tannin: Moderate
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Syrah/Shiraz : Tannin...
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Where it’s best: Northern Rhône Valley, Southern Australia (Barossa Valley,
McLaren Vale, Clare Valley), California |
Syrah/Shiraz : Where...
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With: Grilled meats, patés, smoked foods, wild game, charcuterie,
Kobe/Wagyu beef |
Syrah/Shiraz : With...
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Color: Dark ruby to opaque purple
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Tempranillo : Color...
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Body: Medium
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Tempranillo : Body...
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Character: Silky
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Tempranillo : Character...
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Flavors: Sweet cherries, black currants, loamy soil, earthy
undertones |
Tempranillo : Flavors...
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Tannin: Moderate
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Tempranillo : Tannin...
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Where it’s best: Spain
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Tempranillo : Where...
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With: Spanish tapas, paella, roast lamb, chicken, smoked
or Peking duck |
Tempranillo : With...
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Color: Dark ruby to dark purple
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Zinfandel : Color...
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Body: Medium to full
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Zinfandel : Body...
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Character: Tart, spicy, peppery, herbal
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Zinfandel : Character...
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Flavors: Cherries, earth, spice, pepper, and dark wild berries
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Zinfandel : Flavor...
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Tannin: Low, but acidity is moderate to high
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Zinfandel : Tannin...
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Where it’s best: California, and a handful from Australia
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Zinfandel : Where...
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With: Grilled meats, pizza, hamburgers, Korean BBQ,
Kobe/Wagyu beef |
Zinfandel : With...
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