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274 Cards in this Set
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white wine alcohol range |
11.5% - 13.5% |
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red wine alcohol range
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12% - 14.5%
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champagne alcohol range |
12%
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fortified alcohol range
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17% - 22%
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France's 5 appelation control factors
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origin, variety, minimum alcohol, vine-growing practices, yield per hectare
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Top 4 AOCs for whites in France
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Alsace, Loire, Bordeaux, Burgundy
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French: A.O.C acronym
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Appellation D'origine Controlee
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France's 4 general wine classifications
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Vin du Table, Pays, Qualite Superieure, AOC
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Burgundy: Negociant vs. Domaine
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Buys grapes vs owns entire process
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Burgundy AOC breakdown
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Regional: 56%, Village: 30%, Premier Cru: 12%, Grand Cru 2%
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About half, about half, 1/6th
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Champage: dosage categories
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extra brut, brut, extra dry, sec, demi-sec
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Bordeaux: Chateau, Courtier, En Primeur
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Estate, middleman, futures
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largest wine region in France
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Languedoc/Roussillon
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Washington Cascade Mtn climactic effect
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Rain shadow effect
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largest wine producing country
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Italy
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Why were the Italy Gioria laws created, what 2 new categories came with it
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address shortcomings of DOC, Normale vs Riserva
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4 issues with Italy's DOC system
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few identifiable regions, boundaries too generous, yields too high, prevents experimentatoin
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What is the ripasso technique, what type of wine does it make
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Put new wine on the lees from last year, which produces higher alcohol. Makes Amarone della Valpolicella DOCG, Veneto
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Germany Pradikat sweetness ratings
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Kabinett, Spatlese (picked late), Auslese (picked out), Beerenauslese (berry picked out), Trockenbeerenauslese (raisin berry picked out), Eiswein
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Kant sat after being told everything
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3 Spanish quality terms & aging terms
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Gran Riserva, Reserva, Crianza. Viejo (36 months), Anejo (24 months), Noble (18 months).
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What does Gutsabfullung mean in German
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estate-bottled
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3 main red wine areas of Burgundy
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Cote d'Or: Cote de Nuits, Cote de Beaune, Beaujolais, cote chalonnaise
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4 main grapes in ChateauNeuf-du-Pape
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Grenache, Syrah, Mourvedre, Cinsault
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GSMC
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Beaujolais release date
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third Thursday in November
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number of crus in the Rhone Valley, name 2
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13, Chateauneuf-de-Pape, Gigondas, Cote Rotie
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number of grand crus in Cote d'Or, name 2
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32, Chambertin, Romanee, Corton, Musigny
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Bordeaux % red vs white
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85% red, 15% white
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vast majority
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Bordeaux Graves % red vs white
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60% red vs 40% white
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small majority
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# of wine producing chateaux in Bordeaux
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7,000
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1 Chateaux from each Bordeaux class
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1eme: Latour, 2eme: Lascombes, 3eme: Lagrange, 4eme: Lafon-Rochet, 5eme: Lynch-Bages
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tour the catacombs: grungy, fun-rock inch-bags
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Top 5 red varietals in California
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Cab Sauv, Zinfandel, Merlot, Pinot Noir, Syrah
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How to say "Single Estate" for Spanish wines
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Vinos de Pagos
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3 most important regions for red in Italy
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Piedmont, Tuscany, Veneto
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Piedmont % red, sparkling, white
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65% red, 18% sparkling (spumante), 17% white
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Rioja % red vs white
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90% red, 10% white
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huge majority
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What is the sparkling Spanish wine, and where is it produced?
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Cava. From Penedes, Catalonia, Spain
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# of wine regions & varietials in Italy
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20 regions, 2,000 varietals
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# of DOCG regions in Italy
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71
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biggest difference between AOC & DOCG
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DOCG regulates minimum aging times
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define Classico & Superiore (Italian wines)
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Classico: historical part of the region. Superiore: higher alochol and longer aging
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In what 3 ways are Italian wines named?
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grape, region, proprietary
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4 main qualifications for Prestige-Cuvee Champagne
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better grapes, first press, more aging, better vintage
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The 2 most common fortified wines & differences
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Port, from Douro, adds grape brandy during fermentation and so is sweeter, and is 20% ABV. Sherry, from Jerez, adds it after, and is 18% ABV
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Difference between cask aged & bottle aged Port
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Cask aged port will not improve with age. Bottle aged will.
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counter-intuitive
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What are Puttonyos?
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The measure of sweetness in Hungarian Tokaj wine
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What year was Burgundy rated?
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1861
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(b) 6 years after Bordeaux
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what does being corked taste like
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wet or mildewed cardboard
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what does oxidation taste like
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browning, nutty
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what does brett mean & smell like
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brettanomyaces, sweaty, barnyard
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brett is a farm boy
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what does volatile acidity taste like
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vinegar
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what does sulfuric oxide taste like
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burnt matches
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ingredients in beer
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water, cereal grains (barley), hops (for bitterness), yeast
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ales: key characteristic & types
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top fermenting: pale, india pale, wheat, porter, stout, lambic
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lagers: characteristic & types
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bottom fermenting: pilsner, bock
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mostly eastern european
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Champagne vintage law
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non-vintage: on the lees for >18 months, vintage: >36 months
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Italy's 4 general classifications
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Tavola, Geographica Tipica (IGT), Doenominazione di Origine Controllata (DOC), DOCG (Garantia)
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Europe's 3 AOP classifications
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Vin de France, Indication Geographique Protegee, Appellation d'Origine Protegee
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Germany's 4 general classifications
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Qualitatswein mit Pradikat, ... bestimmter Angbaugebiet, Landwein, Deutscher Wein
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quality, pretty cats are best, and beige cats land in Sherwin
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Spain's 5 general classifications
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Vino, Vino de la Terram, Vino Calidad con Indicacion Geograifa (VCIG), DO, Denominacian Vinos de Pagos
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Year of the Bordeaux Medoc Classification
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1855, via Napolean III, 61 Grand Cru chateaux
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Around the time of the US Civil War
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what defines cru bourgeois?
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Re-classification of Bordeaux Chateaus in 1932, now just annual designation
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Bordeaux St Emillion clasification year
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1955
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100 years later
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Bordeaux Graves Classification year
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1959
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4 years after St Emillion
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2 Alscae classifications
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Grand Cru, Cremant
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Like Burgundy, but creamier
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3 Sauternes classifcations
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Grand Premier Cru, Premiers, Deuxiemes Crus
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Like a mix of Burgundy & Bordeaux
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3 Burgundy classifications
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Grand Cru, Premier Cru, Village
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4 Chablis classifications
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Chablis Grand Cru, Chablis Premier Cru, Chablis, Petit Chablis
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start small
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3 Cotes du Rhone classificaitons
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Cru, Village, Cotes du Rhone
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3 Beaujolais classifications
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Cru, Beaujolais-Village, Village
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3 Champagne classifications
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Prestige-Cuvee, vintage, non-vintage
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6 Bordeaux (Medoc) classifications
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grand cru classe (1ier, 2eme, 3eme, 4eme, 5eme Cru) & crus bourgeois
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3 Bordeaux (St Emilion) classifications
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Premier Grand Cru Classe A & B, Grand Cru Classe
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2 Piedmont classifcations
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Normale vs Riserva
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3.5 Chianti classifications
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Chianti Classico Riserva, Chianti Classico, Chianti, Super Tuscan
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3 Austria classifications
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Qualitatswein, Landwein, Wein
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4 Rioja classifications
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Gran Reserva (2 in barrels, 5 total), Reserva (1 in barrels, 3 total), Crianza (1 in barrels, 2 total), Vino Joven
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4 Sherry classifications
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Fino (lightest), Manzanilla (delicate), Amontillado (nutty), Palo Cortado (dry)
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Find man's almond pale court
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2 Port classifications, plus sub classes
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Bottle Aged (Vintage Port, Quinta, Vintage Character, Late-Bottle-Vintage), Cask Aged (Colhieta, Aged Tawny, Tawny, Ruby)
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2 Argentina classifications
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Gran Reserva, Reserva
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France's first AOC laws
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1936-7?
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the 7 large bottle types
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Magnum (2), Jeroboam (4), Rehoboam (6), Methusalah (8), Salmanzar (12), Balthazar (16), Nebuchadnezzar (20)
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many jolly rabbits make silly bouncing noises
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3 key components of wine when pairing
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structure, flavors, textures
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Matching food with body
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weight with weight. full vs light should match
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Matching food with alcohol level
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alcohol accentuates spice heat or salt
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Matching food with acidity
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acidity with acidty. Acidity must match, or wine will appear "flabby". Acidity balances sugar, cuts saltiness
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Matching food with residual sugar
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RS in wine must match or exceed that of food or will appear sour. RS counters heat and spice, matches salty
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Matching food with oak
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minimal is best, grilled food can balance
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Matching food with tannins
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Tannins softend by fat, oils, butter, protein.
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3 keys aspects of food to consider when pairing
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main ingredients, method, sauces/condiements/sides
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MMS
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Matching fish with wine
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Fish loves acidity, but with tannic wines can be metallic.
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classic pairing with foie gras
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sauternes (rich oily wine meets creamy fat)
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classic pairing with goat cheese
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sauv blanc (both are high acid)
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classic pairing with steaks
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cab sauv (tannin meets protein and fat)
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classic pairing with sardines
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fino sherry (salt & fish meet high acid wine)
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classic pairing with stilton cheese
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port (salty cheese meets sweet wine)
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Austrian wine scandel
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diethylene glycol, 1985
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Origin of the term "nebbia"
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fog that rolls in during harvest
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Australia label integrity % minimum
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85% for variety and vintage, 95% for origin
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Austrian label integrity % minimum
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85% varietal and vitage, 100% origin
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South Africa label integrity % minimum
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85% varietal & vintage, 100% from appellation
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US label integrity % minimums
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75% varietal, 95% vintage & vineyard, 85% AVA, 100% state
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starts low, goes high, average, then max
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Chianti label integrity % minimum
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80% sangiovese, no white grapes, up to 20% of cab sauv, merlot or syrah
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Chile label integrity % minimums
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75% Variety, Region and Vintage, ABV: 11.5,
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Chile is lowest on the globe
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Germany label integrity % minimums
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85% variety and vintage
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Argentina label integrity % minimum
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80% variety
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Argentina is 2nd lowest on the globe
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Oregon label integrity % minimum
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If it says Pinot Noir, it must be 100% Pinot Noir
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sake ingredients
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water, rice (not the same as table rice!), yeast, koji kin (mold to convert rice starch to sugar)
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sake types
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junmai (pure rice), honjozo (30% polished), ginjo (40% polished), daiginjo (50% polished), nigori (milky)
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june hones ginger daikon sushi
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rules for which side to serve from
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always the right, including taking the order and placing the bottle
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rules for wiping the top of the bottle
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twice: once before the cork is pulled, and once after
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rules for serviette material
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cotton (nylon repels water)
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rules glass placement & filling
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start with host, go left / clockwise. When filling: women, men, host
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rules for cutting the foil
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below the second lip
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items for old wine service
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cork removal, decanter, candle, matches, ashtray, serviettes, decanting basket, under liners
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cellar storage temps
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50-55' F, store facing down
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red and white service temps
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champagne: 43-50, light white & rose; 45-50, heavy white & light reds: 50-55, medium reds: 55, full and aged reds: 59-64
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start at 43', end at 64'
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4 groups of fermentation materials for spirits
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grain (barley or other), fruit (grapes, berries, apples), other (vegetables, plants)
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What are the two methods for fermening spirits
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continuous still vs pot-stilled; limited vs extended barrel aging
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6 white spirits & their source
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gin (juniper), vodka (grains, potatos), rum (sugar cane, molasses), tequila (agave), grappa, eaux-de-vie (fruit)
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Long Island Iced Tea with two crappy extras
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5 brown spirits
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whiskey (bourbon, tennessee, canadian, scotch, irish), Cognac, Brandy, Armagnac, Calvados
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method & outcome of continuous still spirits
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short distillation for cleaner, white spirits
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method & outcome pot still spirits
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richer, wood aged spirits. slower, for brown spirits
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2 types & 4 regions of Scotch whiskey
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single malt vs blended. Islay, Highland, Lowland, Campbeltown
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Cognac source & 3 ratings
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Brandy distilled from wines. Three Star (2 years in French Oak), Five Star & VSOP (4 years), XO (6 years)
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stars
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apertifs
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appetite stimulant - vermouth: Lillet, herbal: Campari
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fancy mixers
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digestifs
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digestion stimulant - bitters: Angostora or amaro: Fernet
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drinking medicine
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5 types of liqueur groups
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Herb/Spice/Nut (Benedictine, Chartreuse, Frangelico, Sambuca), Fruit (Triple Sec, Amaretto, Southern Comfort), Cream (Bailey's), Whisky (Drambuie), Other (St Germain)
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5 components of the deductive method
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sight, nose, palate, initial, final
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What causes sediment
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tartrates, color molecules (age or extraction)
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Origin of fume blanc
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same as Sauv blanc, renamed by Mondavi for marketing
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What is Tavel
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a dry Grenache rose from Cote du Rhone
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British term for a dry red wine from Bordeaux
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Claret
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Italian name for Zinfandel grape
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Primitivo
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what 6 things affect ageability?
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color, grape, vintage, source, vinification, storage
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What is MOG
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material other than grapes
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What is must
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juice & skin mixture
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What is maceration
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soaking to extract aromas, tannins and color from the skin
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What is carbonic maceration
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fermentation performed within whole, uncrushed berries. (Beaujolais)
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What is chapetalization
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sugar added to generate more alcohol (for underripe grapes)
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hectare to acre ratio
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2.5 acres
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similar to foot-meter ratio
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hectoliter to gallons ratio
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26.5 gallons
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just over 10x of the hectare-acre ratio
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What is the sur lie technique
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on the lees (sediment)
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Ideal latitude range for wine
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30' to 50'
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Champagne: ridding/remauge technique
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moving yeast cells to the bottle neck
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Champagne: disgorging technique
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removing yeast from the bottle
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Champagne: dosage technique
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sugar added to balance acidity, determines category
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What is Botrytis and what wines is it used in
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fungus that dehydrates & concentrates sugars, honey, mushroom flavors. Sauternes, beerenauslese, Tokaji
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What is the diurnal shift
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difference between high and low temps during the day and night
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Spanish Sherry: solera system
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fractional blending of old wine with new wine for consistency
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What is malolactic fermentation & what does it do
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second fermentation, lowering tart malic acids, increase lactic acids, richer, buttery, milkier style
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Champagne's additive for secondary fermentation
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Liqueur de Tirage (sugar and yeast blend)
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Champagne: Blanc de Blanc vs Blanc de Noir
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made from Chardonnay vs Pinot Noir
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macro vs meso vs micro climate
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local vs vineyard vs vine
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What is brix? What is a more natural method?
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The measure of sugar (ripeness) in a grape. Physiological ripeness is how it tastes & looks
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2 types of acid in grapes
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tartic acid and malic acid
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what is the mix of tannins, pigments & flavor compounds called
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phenolics
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Major sub regions of New York
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Finger Lakes, Hudson Valley, Long Island
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Major sub regions of Argentina
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Mendoza, Uco Valley, Salta, San Juan
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Men under salty sand
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Major sub regions of Chile
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Valle Central, Maipo, Casablanca
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Middle of Morocco and New Zealand
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Major region of Port
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Duoro
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Major sub regions of Portugal
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Porto, Douro, Bairrada, Dao, Vinho Verde
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po-do da-ba vi-ve
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Major region of Sherry
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Jerez
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Major sub regions of Rioja
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Rioja (Alavesa, Alta, Baja), Navarra (rose)
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Major sub regions of Spain (non-Rioja)
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Toro & Rueda, Catalonia (Tarragona, Penedes), Castilla
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bulls run in barcelonian castles
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Major sub regions of Germany
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Rheinhessen, Rheingau (Pinot Noir), Mosel Valley (Reisling), Pfalz
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2 Rhino's fall mo'
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Major sub regions of southern Italy
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Apuila/Puglia, Sicily, Sardinia
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Major sub regions of Chianti
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Classico, Rufina, Fliorentini, Senesi, Pisane, Montalbano
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Major sub regions of central Italy (non-Chianti)
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Montepulciano, Brunello di Montalcino, Latium, Umbria, Marches, Abruzzi
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Major sub regions of northern Italy
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Trentino Alto-Adige, Veneto (Prosecco), Valpolicella, Friuli Venezia Giulia
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Major sub regions of Piedmonte
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Barolo, Barbaresco, Asti, Moscato d'Asti, Barbera d'Asti
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Major sub regions of Washington
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Columbia Valley, Walla Walla Valley, Yakima Valley
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Major sub regions of Oregon
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Willamette, Umpqua Valley, Rogue Valley
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think Willy Wonka & beer
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Major sub regions of Santa Barbara
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Santa Maria, Santa Ynez, Santa Rita, Happy Canyon
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Major sub regions of Sonoma Valley
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Green Valley, Russian River Valley, Alexander Valley, Carneros, Sonoma Coast, Dry Creek
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Major sub regions of Napa Valley
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Carneros, Oakville, Rutherford, Yountville, Stags Leap, St Helena, Calistoga
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Major sub regions of South Africa
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Constantina, Stellenbach, Paarl
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constantly stellar pearls
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Major sub regions of NZ South Island
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Marlborough, Central Otago
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cig-o
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Major sub regions of NZ North Island
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Martinborough, Hawkes Bay, Gisborne
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Martin hawkes giz |
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Major sub region of Western Australia
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Margaret River |
Near Perth
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Major sub regions of Southern Australia
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Barossa Valley, Eden Valley, McLaren Vale, Clare Valley, Coonawarra
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Near Adelaide
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Major sub regions of Victoria
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Yarra Valley, Ruthergien
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Near Melbourne
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Major sub region of New South Wales
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Hunter Valley
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Near Syndey
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Major sub regions of southern Rhone
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Chateauneuf-du-Pape, Gigondas
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Major sub regions of northern Rhone |
Cote-Rotie, Hermitage, Crozes-Hermitage
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Hermit crabs
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Major sub regions of the Medoc
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Haut-Medoc, Saint Estephe, Paulliac, Saint-Julien, Listrac & Moulis, Margaux
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Major sub regions of Bordeaux right-bank
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Pomeral, St-Emillion
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Major sub regions of Bordeaux left-bank
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Paulliac, Margaux, Medoc
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Major sub regions of Champagne
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Montagne de Reims, Vallee de la Marne, Cote de Blance & Sezanne & Bars
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mountain, valley, coast, artist
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Major sub regions of Beaujolais
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Brouilly, Cote de Brouilly, Morgon, Moulin-a-Vent
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Beaujolais can be more my vine
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Major sub regions of Cote de Beaune
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Aloxe-Corton, Beaune, Pommard, Volnay Puligny-Montrachet, Chassagne-Montrachet, Santannay
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Major sub regions of Cote de Nuits
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Gevrey-Chambertin, Morey St Denis, Chambolle-Musigny, Vosne-Romanee, Flagey-Echezeaux, Nuits-St-George, Vougeot
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Major sub regions of Languedoc/Roussillon
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Langeudoc, Minervois, Cotes du Roussillon
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L&R+M
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Major sub regions of Burgundy
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Cote d'Or (Nuits & Beaune), Cote Chalonnaise, Beaujolais, Chablis
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Major sub regions of Loire Valley
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Pays Nantais, Anjou, Saumur
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Play nana a song
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Major sub regions for white in Bordeaux
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Pessac-Leognan, Graves, Entre-Deux-Mars
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gravel between two rivers
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Major sub regions for white in Burgundy
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Cote de Beaune (Meursault, Puligny-Montrachet, Chassagne-Montrachet), Maconnais
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Grapes used for white Bordeaux
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Sauvignon Blanc, Semillon
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Grapes used for Champagne
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Pinot Noir, Chardonnay, Pinot Meunier
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Grapes used in Southern Rhone
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Grenache, Syrah, Mourvedre, Cinsault
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GSMC
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Grapes used in red Bordeaux
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Merlot, Cabernet Sauvignon, Cabernet Franc, Malbec, Petit Verdot
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Grapes used in red Burgundy
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Pinot Noir, Gamay (Beaujolais only)
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Grapes used & proportions in right/left bank Burgundy
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right: Cab Sauv (70%), Merlot (30%) - left: Merlot (70%), Cab Franc (30%)
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Grapes used in Napa Valley
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Cab Sauv, Chardonnay, Merlot, Sauv Blanc, Syrah
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Grapes used in Sonoma Valley
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Pinot Noir, Chardonnay, Zinfandel, Syrah
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Grapes used in Santa Barbara
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Pinot Noir, Syrah, Grenache, Mourvedre
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Grapes used in Oregon
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Pinot Noir, Pinot Gris, Chardonnay
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Grapes used in Washington
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Cab Sauv, Merlot, Riesling, Chardonnay
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Grapes used in Piedmont
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Nebbiolo, Barbera, Dolcetto, Moscato
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Grapes used in Central Italy, Tuscany
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Trebbiano Toscano, Sangiovese
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Grapes used in Germany
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Riesling, Muller-Thurgau, Pinot Noir (Spatburgunder)
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Grapes used in Austria
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Gruner Veltliner, Riesling, Zweigelt
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Grapes used in Spain / Rioja
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Tempranillo, Garnacha, Albarino
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Grapes used in Sherry
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Palomino, Pedro Ximenez
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Grapes used in Port
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Arinto, Touriga Nacional & Francesco, Tinta Cao, Roriz & Baroca
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Erin tours nation & frank runs bar
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Grapes used in Chile
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Sauv Blanc, Cab Sauv, Merlot
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Grapes used in Argentina
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Malbec, Torrontes, Cab Sauv, Merlot
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Primary grape used in Tokaji
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Furmint
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It sounds like what you do to the grape
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Great sweet wines of the world
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Trockenbeerenauslese (Germany), Sauternes (France), Tokaji (Hungary
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Major sub-regions of Greece
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Macedonia, Peloponnese, The Islands, Crete
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Alexander the Great regions
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Grapes used in Loire Valley
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Sauvignon Blanc, Chenin Blanc, Cabernet Franc, Pinot Noir
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Grapes used in Languedoc/Roussillon
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Carignan, Grenache, Syrah, Mourvedre
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Almost the same as southern Rhone
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Grapes used in New Zealand
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Pinot Noir, Sauvignon Blanc, Chardonnay
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Major sub-regions of Austria |
Lower Austria (whites), Burgenland (red & dessert)
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What 3 basic things determine a wine's flavor?
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grapes, fermentation, maturation
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7 tasting components of sight (visual)
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clarity, brightness, color concentration, color, scale, secondary color, hue
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5 tasting components of sight (underlying)
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rim variation, gas, sediment, staining, viscosity
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3 tasting components of nose
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clean vs flaw, intensity, aroma
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5 tasting elements of aroma
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fruit, condition, non-fruit, earthiness, wood
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4 general tasting elements of the palate
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structural, flavor, finish, complexity
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5 physical tasting elements of structure on the palate
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sweet/dry, tannin, acid, alochol, body
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4 initial conclusion decisions (tasting)
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old vs new world, cool vs moderate vs hot climate, varietal vs blend, general age
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6 final conclusion decisions (tasting)
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varietal or blend, country, region, appellation, quality level, vintage
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How do reds & whites react to age with color?
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white grows darker, red grows lighter and collect sediment
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Color scales for white wine
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straw, yellow, gold, amber, brown
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sip your glass and babble
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Color scale for red wine
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purple, ruby (red), garnet, orange, brown
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pick right glass or babble
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What can secondary colors tell you
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climate, age, variety. Age: Orange, yellow, and brown from older reds. Climate: Green in young or cool climate whites. Climate: Blue in reds from warm climates or thick-skinned grapes
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CAV
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White wine fruit descriptors
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Tree fruits, citrus, pitted fruits, fropical fruits, melons
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Red wine fruit descriptors
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red fruits, black fruits, blue fruits
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Examples of fruit condition in tasting
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cooked, stewed, dried, peels, skin, preserved, jammy
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Examples of non-fruit flavors
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flowers, spices, herbs, vegetal, animal, butter, honey, leather, tobacco
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Examples of earthy/mineral flavors
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forest floor, compost, mushrooms, barn yard, limestone, chalk, slate, flint
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Examples of wood oak flavors & 3 oak considerations
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baking spices, vanilla. Old vs new, French vs American, Large vs small
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Where do you typically sense alcohol
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As heat in the nose, throat and chest
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3 IDs for new vs old world (tasting)
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levelss of acidty, oak, alcohol and earthiness
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3 IDs for climate (tasting)
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acidity (higher is cooler), alcohol level (more is hotter), color extraction (more is hotter?)
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5 IDs for age (tasting)
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color, rim variation, youth, quality of texture and finish
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5 criteria for site selection
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soil, topography, angle to sun, wind, water
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reason for canopy management in growing
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get enough sun on the grapes, reduce focus on vegetative growth, increases photosynthesis conversion to sugar
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how does toast level affect barrel aging
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reduces tannins imparted, increases carmel notes
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why "top" wines in the barrel
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to compensate for evaporation, reduce oxygen contact
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why punch down the cap during fermentation
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increased contact with pips for color and flavor
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why rack wine in the barrel?
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filter it by siphoning to one barrel to another, removing it from lees & sediment
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5 classic white grape varietals
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chardonnay, chenin blanc, semillon, sauvignon blanc, reisling
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4 classic red grape varietals
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cabernet sauvignon, merlot, pinot noir, syrah
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Barbera flavor profile
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black fruits (-berry, -cherry, -raspberry, -plum)
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Cab Sauv flavor profile
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plum, cassis, blackberry, violets, black currant, mint, eucalyptus, cedarwood, leather
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Gamay flavor profile
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sweet fruit, 'black cherry jell-o'
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cheap
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Grenache flavor profile
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cherries, raspberries, spicy
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related to Zin
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Merlot flavor profile
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blackberries, black olive, plum, cassis, baked cherries, chocolate, mocha, leather
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Nebbiolo flavor profile
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plum, raspberries, truffle, acidity, tar, violets, espresso
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Pinot Noir flavor profile
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perfumed, raspberries, red cherry, baked cherries, plums, cedar, cigars, chocolate
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Sangiovese flavor profile
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black cherries, blackberries, violets, spice
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Syrah flavor profile
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spicy, black fruits, blueberry, black pepper
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Tempranillo flavor profile
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fruity, cherries
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Zinfandel flavor profile
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spicy, ripe berries, cherries, jammy blackberries, plum
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Chardonnay flavor profile
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apple, melon, pear, pineapple, tropical fruit, lemon
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Riesling flavor profile
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minerality, citrus, tropical fruit, acidity, ripe peaches, apricots, melons
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fruit with an edge
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Sauvignon Blanc flavor profile
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cut grass, grapefruit, citrus, aromatic, herbal, straw, hay, green tea
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Chenin Blance flavor profile
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pears, melons, apricots, red apples, peaches, fruit cocktail syrup
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all fruit
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Gewurztraminer flavor profile
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spice, litchi, gingerbread, fruit cocktail syrup, grapefruit, honeysuckle
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exotic, wintery
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Pinot Gris/Grigio flavor profile
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pear, spice cake, pepper
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Viogner flavor profile
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honeysuckle, musky fruit
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Pinot Gris/Grigio
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pear, spice cake, pepper
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Viogner flavor profile
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honeysuckle, musky fruit
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