Glass of Red WineWhat Little I know About Red Wines

Grape Character Wines Regions Food Age - Notes
Cabernet Sauvignon Black Currants, Fruit and oak Cabernet Sauvignon Bordeaux California Australia meats, steak Ages well
Merlot Slightly smaller than Cabernet Red Bordeaux Bordeaux California Washington poultry, lamb May age somewhat
Pinot Noir Slightly thinner than Cabernet Pinot Noir Loire Valley California Oregon New Zealand fish - salmon, tuna Highly variable depending on climate and region
Syrah pepper, plumb and spice overtones   Rhone Valley Australia spicy foods  
Gamay Light and refreshing, low tannin, perfect for summer Beaujolais Burgundy Salad, Duck, Veal or Chicken Best young
Grenache World's second most popular grape, sweeter, low tannin and fruity  Rosés Rhone, Australia and Spain Meats and Cheese  
Sangiovese Favorite in Italy Chianti Italy, California Pasta and Chicken  
Zinfandel Like a cab with softer Tannins and higher alcohol Zinfandel or Muscat California, Australia, South America Lamb and BBQ Young or Aged

Bottle Shapes:

 

Fortified Wines:

Port - Add brandy to partially fermented wine which will kill the active tyest and stop fermentation leaving the port sweet and high in alcohol.  Years of exceptional ports include: 1963, 1966, 1970, 1975, 1977, 1983, 1985, 1994, and 1997.  Most Port remains in barrel for 2 years and then may take 20 years in bottle to bocome exceptional.  There are two basic types: Tawny and Ruby.

Madeira - Comes from the Portuguese Island of Maderia.

Two french fortified wines that are worth looking for are Maury and Banyul. The Maury that I've been able to locate here is from the vineyard Mas Amiel. Cheaper than port and much better than most ports.

 

French Grades (from highest to lowest)

Basic Wine Terminology:

Nose - not only the bouquet but the overall health of the wine

Corked - spoiled wine by a faulty cork

Bouquet - aromas and fragrance given off by a glass of wine

"Laying Down" refers to allowing a wine to age and mature for several years before selling

White Wines
Sizes:
  • Quarter Bottle - 1875.5 ml
  • Half Bottle - 375 ml
  • Bottle - 750 ml
  • Magnum - 2 bottles
  • Double Magnum - 4 bottles
  • Jerobaum - 4

Chardony- world's most popular grape.

Champagne - created by allowing a second fermentation of a blended white wine by charging the bottles with yeast and sugar.

Champagne from driest to sweetest:

  • Extra Brut
  • Brut
  • Extra Dry
  • Extra Sec
  • Sec
  • Demi-Sec
  • Doux

TERMINOLOGY

Noble Rot - a fungus which shrivels and rots white grapes leading to higher sugar and ultimately sweeter higher alcohol content.

BODY - the weight and structure of a wine.

SPUMANTE -Italian for sparkling

Single Varietals - predominantly made from one variety of grape - France 100%, Australia - 80%,US - 75%

Tasting - 1/4 full, compare to white background to look for any cloudiness, smell clean and fresh, cool but not cold, taste by sipping with mouth open to draw in aroma with the wine