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Almanac.
Pinot Blanc intense, concentrated and complex, with ripe
pear, spice, citrus and honey notes. Used in Champagne, Burgundy,
Alsace, Germany, Italy and California.
Riesling produces dry and off-dry versions. It has high
acidity and distinctive floral, citrus, peach & mineral accents.
Muscat strong spice & floral notes and can be used in
blending. Sweet and frothy Asti Spumante to bone-dry Muscat dAlsace.
Chenin Blanc subtle melon, peach, spice and citrus notes.
Native of Loire Valley and basis of Vouvray and Anjou.
Plum used in place of grapes and creates a sweet, fruity
wine.
Sauvignon Blanc grassy, perfumed and fruity styles. Found
in Loire as Sancerre & Pouilly-Fumé and in Bordeaux as Graves.
Wine drinks best in its youth but can benefit from short term
cellaring.
Fume Blanc oak aged sauvignon blanc.
Viognier floral, spicy wines originally from the Rhône
Valley.
Marsanne full-bodied, moderately intense wine with spice,
pear and citrus notes. Popular in the Rhône Valley.
Sémillon well balanced wines with complex fig, pear,
tobacco and honey notes. Blended with Sauvignon Blanc to make
Sauternes.
Gewόrztraminer produces a floral and refreshing wine with
crisp acidity that pairs well with spicy dishes. Alsace makes
variety of styles from dry to off-dry to sweet.
Chardonnay makes consistently excellent, rich and complex
wines. It offers bold, ripe, rich and intense fruit flavors of
apple, fig, melon, pear, peach, pineapple, lemon and grapefruit,
along with spice, honey, butter, butterscotch and hazelnut flavors.
In Burgundy, it is used for Montrachet, Meursault, Pouilly-Fuisse
& Chablis and in Champagne it turns into Blanc de Blancs.Red
Gamay Beaujolais makes its famous, fruity reds
exclusively from Gamay. The wines are meant to be drunk soon after
bottling.
Dolcetto almost exclusive to Piedmont, this produces
soft, round, fruity wines fragrant with licorice and almonds that
should be drunk within about three years.
Petite Sirah known for its dark hue and firm tannins and used
as a blending wine to produce color and structure. Makes intense,
peppery, age worthy wines.
Tempranillo garnet-hued, with flavors of tea, brown sugar
& vanilla and tends to medium bodied wines offering more acidity
than tannin. Dominant grape in Rioja and Ribera del Duero.
Mourvèdre medium weight, spicy cherry and berry flavors
and
moderate tannins. Ages well and popular in Provençe and Côtes-du-Rhône.
Pinot Noir classic grape of Burgundy and Champagne. Offers
classic black cherry, spice, raspberry and currant flavors, and an
aroma that can resemble wilted roses, along with earth, tar, herb
and cola notes. Can be long lived.
Carménère widely used in Argentina and Chile and has been
mislabeled as Merlot for many years.
Malbec dark, dense, tannic wines and used in blending in
Bordeaux.
Barbera characterized by a high level of acidity, deep
ruby color and full body, with low tannins; flavors are berrylike.
Cabernet Franc used primarily for blending in Bordeaux.
Grenache yields a fruity, spicy, medium-bodied wine with
supple tannins. Widespread in southern Rhône and blended to
produce Châteauneuf-du-Pape.
Nebbiolo great grape of Northern Italy producing Barolo
and Barbaresco. Makes strong, ageable wines.
Sangiovese distinctive for its supple texture and medium to
full-bodied spice, raspberry, cherry & anise flavors. Best known
for providing the backbone for Chianti & Brunello di Montalcino.
Merlot softer, more supple, medium weight, less tannic &
features more herb, cherry and chocolate flavors than Cabernet.
Primary grape in Saint Emilion and Pomerol.
Zinfandel made in claret style with berry and cherry
flavors, mild tannins and pretty oak shadings to full bodied, ultra
ripe, intensely flavored and firmly tannic wine designed to age.
Cabernet Sauvignon produces wines of great intensity and
depth of flavor. Its classic flavors are currant, plum, black
cherry and spice. Bordeaux has used the grape since the 18th
century. The best cabernets start out dark purple-ruby in color,
with firm acidity, a full body, great intensity, concentrated
flavors and firm tannins. Cabernet has an affinity for oak and spends
15 to 30 months in new or used French or American barrels.
Syrah/Shiraz renders rich, complex and distinctive wines
with pronounced pepper, spice, black cherry, tar, leather and
roasted nut flavors, a smooth supple texture and smooth tannins.
Epitome is Hermitage, Côte-Rôtie and Penfolds Grange |
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