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Glossary of Terms:
A word about the importance of aroma.
The tasting process.
Tasting Wine.
What about aging wine?
Why do Red Wines Improve with Age?
Maximizing Aging Potential.
Educate yourself on aging wine.
Storing Wine.
Pairing Wine with Food.
California Whites
California Reds.
Index:
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
Acetic: Acetic acid is the acid that gives vinegar its characteristic taste. Small amounts of acetic acid, about 0.5 grams/liter, are normal in wine; amounts over 1.0 gram/liter give wine a vinegar-like character.
Acidity: The natural crispness of a wine. Grapes have two primary acids: tartic and malic. Citric, lactic and succinic acids are usually also present in small amounts in grapes.
Aging Sur Lie: Translated "aging on the lees," and often referred to as "yeast contact." Wine is aged in the barrel with the yeast retained, rather than being clarified before aging. Aging on the lees increases the complexity and creaminess of the wine.
Alluvial: Soil that contains clay, silt, sand or gravel deposited by running water is said to be alluvial. Grapes grown in mostly sandy and stony alluvial soil produce wines with more concentrated fruit flavors.
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Barrel Aging: The process of holding wine in oak containers to allow flavor and aromatic compounds to mature and change beneficially.
Barrel Character: The flavor and aromatic compounds an oak barrel contributes to the wine. Barrel character varies by the origin or forest of the wood, coopering techniques including toasting and length of oak aging, and the age of the barrel.
Barrel Fermentation: The conversion of grape juice into white wine by yeast in a 60-gallon French oak barrel. Barrel fermentation gives Chardonnay and Sauvignon Blanc more complexity and integrated oak flavor.
Bloom: Flowering of the grapevines. Bloom is also a waxy substance found on the skins of grapes.
Botrytis: Botrytis Bunch Rot is a vine disease caused by fungus that attacks ripe, white wine grapes. The benevolent form is known as "noble rot" which is responsible for the worlds finest sweet wines.
Brix: The measurement of soluble solids in grapes at harvest, taken with a refractometer and expressed in degrees. In unfermented grapes, degrees of Brix are approximately the same as percent of sugar. After fermentation, the alcohol concentration is roughly half the sugar concentration of the juice. Thus, grapes harvested at 22.5 degrees Brix will produce a wine with an alcohol content between 12.5 to 13.5%.
Bud: A small protuberance on a stem or branch, often enclosed in protective scales and containing an undeveloped shoot, leaves or flowers.
Bud Break: When the first shoots emerge on a vine after winter dormancy.
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Cane: The previous season’s shoots that have matured and become woody. Selected canes are retained in some styles of pruning for the following season’s fruit production.
Canopy: The leaves and shoots of grapevines.
Cap: The grape skins that float to the top of fermenting red wines.
Chais: A French term from Bordeaux for a place where wine in barrels is stored during the period between fermentation and bottling.
Clarify: Refers to the wine-making operation which removes lees - dead yeast cells and fragments of grape skins, stems, seeds and pulp - from grape juice or new wine.
Clone: A sub-group within a variety of genetically identical plants propagated from a single vine to perpetuate selected or special characteristics.
Cold Stabilization: A technique of chilling wines before bottling to cause the precipitation of harmless tartrate crystals.
Complexity: The term used when a wine has multiple flavor and aroma characteristics from the vineyard source, winemaking techniques and/or bottle development.
Corky: An "off" characteristic in wines due to imperfect corks. Often caused by the chemical compound trichloroanisole or TCA, corkiness is believed to come from fungi that are not detectable on dry corks, or by a cork processed with chlorine. TCA diminishes the fruit character of the wine, substituting a character like moldy newspapers or old swimming pool towels.
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Diatomaceous Earth: A light, brittle material derived from fossilized microscopic unicellular algae called diatoms, used as a filter in clarifying wine.
Direct-To-Press: Pressing grapes as whole clusters rather than destemming first. A preferred method for pressing Chardonnay, Sauvignon Blanc and sparkling wine grapes because the stems act as a pressing agent so less force is needed, and there is less tannic pick-up in the wine.
Diurnal: The lowest temperature point and the highest temperature point of the day represent the diurnal range. Napa Valley, for example, has a wide diurnal range with its hot days and cool nights.
DOC: These initials stand for Demoninação de Origem Controlada in Portugal and Denominazione di Origine Controllata in Italy and refer to the controlled appellation wines which are regarded as quality wines by European wine law.
Dry: The absence of a sweet taste sensation.
Dry-fermented: Wine that is fermented until it is dry, meaning that all the sugar is converted to alcohol and carbon dioxide during the fermentation process.
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Elemental Sulfur: A chemical used to dust vineyards as a control for powdery mildew.
Enologist: The American and South African spelling of Oenologist, one who studies wine and winemaking.
Enology: The American and South African spelling of Oenology, the study of wine and winemaking.
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Fermentation: The conversion of sugar to alcohol and carbon dioxide by yeast. Many of the flavors of wine are created during this process.
Filtration: Passage of wine through cellulose pads, diatomaceous earth or membranes to remove suspended solids, yeast or malolactic bacteria. Sweet wines must be filtered to remove yeast and prevent re-fermentation in the bottle.
Fining: The traditional method of clarifying wine. Insoluble substances bind with wine components and precipitate to reduce tannin or remove unstable proteins.
Fruiting Wire: The wire closest to the fruiting zone of the vine.
Fruiting zone: The vine training or trellis system used in vineyards designating an area 6-8 inches in height, parallel to the ground and close to the fruiting wire where the fruit will hang.
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Graft: To splice a varietal vine to the rootstock of another type, usually one resistant to particular pests or diseases.
Gravity-flow: Winemakers prefer to rely on the natural force of gravity in the winemaking process to avoid the use of pumping. For example, in the process of racking, the undesirable solids in the wine (lees) fall to the bottom of the tank by force of gravity. The clear wine is siphoned off of the lees into an empty container.
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Hermaphrodite: Self-pollinating plants, such as wine grape vines, containing both male stamens and female ovaries.
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Inoculation: The introduction of a special yeast culture, or any other organism, into the pressed grape juice.
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Lees: Sediment occurring during winemaking or bottle aging.
Loam: A soil containing a mixture of clay, silt and sand that is best for the growth of most plants. Loam is not necessarily ideal for viticulture, as it can encourage excessive growth.
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Malolactic Fermentation: The bacterial conversion of the crisper, apple-type malic acid to the softer, milk-type lactic acid in wine. Also called ML or secondary fermentation, this acid conversion yields wines with increased complexity and softer acidity.
Marl: A crumbly combination of limestone and clay that may be added to deficient soils. Marl also occurs naturally in some French and German wine regions. The finest Cote d’Or wines are grown on marl.
Mouthfeel: The in-mouth impressions of wine when wine tasting, especially the tactile sensations such as "heat" from high alcohol content or "heaviness" or body due to the viscosity from high alcohol and residual sugar in the wine.
Must: The skins, seeds and juice of crushed berries; may also contain whole berries or whole clusters. Red wines are fermented as must; white wines are pressed and fermented as juice.
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Native Malolactic Bacteria: Malolactic bacteria occurring naturally in the winery.
Native Yeast: Yeast occurring naturally in the winery.
Natural Farming: The use of agricultural techniques with the least impact on the natural balance of the environment.
Nematodes: Microscopic worms that live in the soil and feed on vine roots. Nematodes can stunt the growth of vines, and transmit viral diseases.
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Oidium: Another name for powdery mildew, the fungi that can cause severe damage to grape crops.
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Phenolics: A large group of compounds, found in grapes and wine, including many color, tannin and flavor compounds.
Phylloxera: A tiny louse that attacks the root system of wine grape vines, responsible for killing over three million acres of vines in Europe in the 1800s. Grafting to resistant rootstock is the only known way to combat this pest.
Pomace: The debris from grape processing that consists of stems, seeds, pulp and dead yeast cells. It can be distilled into brandy and is also called press cake.
Post-Fermentation Maceration: Skin contact with red wines following fermentation. Also called "extended skin contact," the process extracts flavor compounds, color and tannin, resulting in greater varietal character and more developed tannins.
Powdery Mildew: One of several fungi that can cause severe damage to grape crops; also called oidium.
Pruning: Cutting back the vegetative part of the vine after it has become dormant. Pruning affects the size and quality of the next year’s crop.
Pump-Overs: The pumping of fermenting red wine over the cap of skins to extract more flavor, color and tannin from the skins.
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Racking: The gravity-siphoning or gentle pumping of the clear wine or juice off the lees for clarifying. Often used as a gentler alternative to filtration, and to aid in the wine’s barrel development.
Remontage: The process of circulating the liquid in the fermentation tank during red wine fermentation. This aerates the wine, prevents drying on the top, (the cap), and encourages extraction of color and tannins into the wine.
Rootstock: The root system of the grapevine to which a fruiting vine of any desired variety, such as Merlot, Cabernet Sauvignon, etc., can be grafted.
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Schist: A large group of rocks that can be split into thin layers, as shale or slate can be. There are schists in the Douro Valley of northern Portugal, which is a controlled appellation.
Scion: A cutting used in grafting, containing a bud of the desired vine.
Second Crop: Fruit that matures after the first crop has been picked; the clusters are usually smaller and the shoots weaker.
Shoot: The current season’s stem growth that bears leaves and buds.
Skin contact: In wine-making, leaving the grape skins in contact with the juice or wine for a period of time is used to extract flavor and color from grape skins into the grape juice or wine.
Stable: When wine is in a state in which it will not develop negative characteristics in the bottle, due, for example, to re-fermentation, premature browning or protein haze.
Sulfites: Sulfur-based compounds used to protect wine from oxidation and bacterial activity.
Sulfur Dioxide: Traditionally used to protect wine from oxidation and microbial activity during aging.
Sur Lie: Translated "aging on the lees," and often referred to as "yeast contact." Wine is aged in the barrel with the yeast retained, rather than being clarified before aging. Aging on the lees increases the complexity and creaminess of the wine.
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Tannins: The group of astringent and bitter compounds found in the seeds and skins of grapes which slow oxidation and promote aging.
Tartrate Crystals: Tartaric acid, the primary acid in grapes, forms tiny crystals when chilled. These crystals adhere to the cork or form sediment in the bottle, and are not considered a defect.
Terroir: Describes all the influences on the flavors in the wine that come from where the vines grow, especially soil, climate, slope, the aspect of the slope. There is no exact translation in English, but "terroir" is an important concept in the expression of the origin of wine.
Toasting: Heating the inside of a barrel during its construction to caramelize the flavors. This impacts the flavor and aromatic characteristics of the wine during barrel aging.
Topping: During barrel aging, some water and alcohol evaporate, concentrating the wine slightly and creating an airspace in the barrel. To prevent the harmful effects of oxygen contact with the wine, the barrel is topped-up periodically with the same wine from another container.
Trellis: The wires and stakes that support the vine.
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Unfiltered: Wine that has not gone through a filtering process to clarify it.
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Varietal Character: The character typical of a specific grape variety.
Veraison: The stage when grapes begin to soften and gain color.
Viticulture: The study of grape growing.
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Yeast Autolysis: The breakdown of yeast during aging on the lees, in which compounds are released that heighten the sensory qualities of the wine and increase its complexity.
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Glossary of Terms:
A word about the importance of Aroma.
Our sense of smell is even more important to experiencing wine than our sense of taste. Our tongues recognize only four tastes: sweet, sour, bitter and salty. With our sense of smell, however, we may identify hundreds of substances from memory or by association.
Smells have the power to evoke memory, emotion and mood. Many of these associations are immediate and instinctive: freshly-mowed grass can bring to mind a history of summers; the scent of a familiar cologne or perfume evokes the presence of a loved one.
The same is true for wine. When you bring a glass of wine to your nose, inhale deeply, you record to memory your very first impressions. Every person will have a different set of associations with which to identify a wine’s characteristics, and it can be delightful to compare responses.
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The Tasting Process.
When you open a bottle of wine, begin the tasting process by holding up the glass of wine to a white background in a well-lit room. Observe the clarity and depth of color. Wines should be clear rather than hazy, and should exhibit intense color. Color, resulting from the contact of juice with the grape skins during winemaking, indicates grape varietals and winemaking methods.
White wines, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, may appear light green, clear, straw yellow or gold, or even brown. Sweeter white wines, such as Muscat, generally start off with a deeper shade of yellow.
Red wines, such as Cabernet Sauvignon, Merlot or Pinot Noir, may be purple, ruby, brick red or brownish red. As red wine ages, it will lose color and take on a brick-brown hue. Blush wines, like Dry Rosés or White Zinfandel, are pink.
After analyzing the color and appearance of the wine, smell the wine. Much of our sense of taste lies in our ability to smell. To release the bouquet and aromas of the wine, swirl the glass. Bouquet refers to odors that result from winemaking decisions, while aroma refers to odors associated with the grape varietal. As wine clings to the inside of the glass, more odors are released. Now smell the wine and try to identify the very first thing you think of. Pumpkin pie? Freshly mowed grass? A cigar box? Leather? Strawberries? These associations make wine tasting fun, and can be a very valuable tool in remembering wines and communicating about them.
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Tasting Wine.
To taste wine, sip and hold it in your mouth. Different parts of the tongue register different tastes. Allow the wine to roll all over your tongue, and notice the texture, or mouth-feel, of the wine.
Balanced wines represent the harmony among several components: aroma, acid, tannin, fruit and sweetness. Acidity should provide a pleasant, but not overwhelming tartness. Balanced tannins contribute an agreeable astringency (that slight "pucker" feeling); this is one reason many red wines pair well with fat-rich foods - tannins in red wines cut through the fatty mouth-coating after each bite and prepare your taste buds to enjoy the next bite anew.
Finally, what kind of taste does the wine leave in your mouth after you have swallowed, and how long does the taste last? This is the wine’s finish. A clean, crisp yet lingering balanced finish is the mark of a good quality wine.
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What about aging wine?
While most white wines are intended for drinking within two to three years after the vintage date, some will definitely benefit from aging. Many red wines perform well and even improve with age.
Most Cabernet Sauvignon from California and the reds from Bordeaux, with proper storage, will continue to improve for ten to fifteen years after the vintage date. (In some cases longer.)
Pinot Noir and Zinfandel wines continues to improve in the bottle as well, reaching optimum drinkability at up to five to ten years after the vintage date.
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Why do Red Wines Improve with Age?
It’s all about the tannins. Tannins are the astringent and bitter group of compounds found in the seeds and skins of grapes. In addition to giving wine an agreeable astringency (that slight "pucker" feeling), tannins impart great aging potential to wine by slowing oxidation.
Tannin extraction is an important part of red winemaking. Unlike the juice of white grapes, which is pressed off the skins prior to fermentation, red wine is fermented with the grape skins, sometimes even with whole grapes still intact.
Winemakers monitor the extraction of tannins throughout fermentation by manipulating the skins, which rise to the top and form a cap. The cap will be removed when the wine is determined to have extracted enough tannin. Wine also extracts tannins during maceration ("prolonged skin contact"), which may occur before or after fermentation.
When a red wine is young, its tannins are new and bitter. Over time, tannin compounds join with each other and with pigment molecules to form long polymers. When these polymers grow large enough, they settle out of the wine, making it softer and more pleasantly astringent than bitter.
This process begins during maceration and fermentation and continues after the wine is bottled. After a wine is bottled, however, it experiences much less exposure to oxygen than during maceration and fermentation in open tanks.
Once the tannins have absorbed the oxygen in the wine and in the headspace (the space in the bottleneck between the wine and the cork), the process becomes anaerobic, now taking place without oxygen. This slows things down.
As the wine’s varietal components interact with each other, and with the oak imparted from fermentation and barrel aging, and as the tannins and pigment compounds continue to link together over time, the wine shifts in color from purplish to brick red, and develops increasingly complex flavors and aromas.
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Maximizing Aging Potential.
The greatest aging potential is large format bottles stored at uniform temperatures (optimally 55-65 degrees). Warmer temperatures speed up the aging process. The cooler the temperature, the slower the aging and the greater the ultimate complexity.
When temperatures vary the wine expands (when it is warm) and contracts (when it is cool) and the corks may push out or pull in accordingly, allowing a tiny amount of oxygen into the bottle.
If enough oxygen enters the bottle, over time it will spoil the wine. In order for a wine to age properly it must be properly stored.
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Educate yourself on aging wine.
To educate yourself on aging wine, buy a case or two that has aging potential. We will be happy to assist you with a selection of wines that will age well.
Store the wine properly and take a bottle out from time to time and drink it.
It is a good idea to keep notes on how the wine is changing and developing, especially in the aroma, flavors and astringency of the wine.
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Storing Wine.
Optimum conditions for storing wine include stable temperatures around 55°, humidity of approximately 80%, and darkness -- the exact environment of a cave, or of many a cool, damp basement. The ideal cellar or wine storage temperature is 55-65 degrees F.
Cool temperatures slow the aging process, increasing complexity and varietal character of the wine over time. Likewise, high temperatures speed the aging process, preventing a wine from developing complexity over time.
It is preferable to store wine at a constant temperature, even if the temperature may a be a bit warmer or cooler than the ideal 55-65 degrees F. Temperature fluctuations cause wine to expand and contract, which causes the cork to push out and pull in and eventually may loosen and expose the wine to oxygen.
Humidity is also important when storing wine. Humidity levels over 80% may encourage mold, while extremely dry conditions may cause high levels of evaporation and exposure to oxygen, spoiling the wine.
Wine stored in darkness is more likely to retain its clarity. Light reacts with proteins in the wine to form a haze as well as other unpleasant effects, such as off aromas and flavors. At home, basements are usually ideal for storing wine because of their cool, constant temperature and darkness. If no basement is available, consider storing wine in a little-used closet in an air-conditioned part of your home.
If you are planning a serious wine collection and have no suitable storage location, wine storage systems are available from a number of manufacturers. These offer ideal insulation as well as adjustable temperature and humidity conditions. Colonial Wines and Spirits will be happy to assist with free design service to convert any area in your home to a proper wine storage area.
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Pairing Wine with Food.
This basic rule will always serve you well, but remember it is not etched in stone: Serve red wine with red meats like roasts of beef and barbeque; serve white wines with lighter meats such as chicken, seafood, and fish.
But you can always cross those lines. At Colonial Wines and Spirits, we are always happy to help you pair the perfect wine with your meal. Following are some of the most popular wine types, red and white, with descriptions of each, and suggested food pairings.
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California Whites:
Full Flavored Whites
Chardonnay (SHAR-done-eh) also French Burgundies, Pouilly-Fuisse, Meursault, Puligny-Montrachet, Chablis.
Characteristics: Dry, medium to full bodied, smooth, with medium acidity.
Aromas - Flavors: Varies greatly with climate. Green apple, lemon, citrus, pineapple, melon, honey, vanilla, oak, flinty, toasty, buttery.
Food Pairing: Salmon, tuna, shrimp, pasta with creamy sauce, fruits and nuts.
Aging: Most are meant to be drunk upon release, many will age well 1 - 5 years.
Sauvignon Blanc (so-veen-YOWN BLANH) also France - Blanc Fume, Bordeaux used with other grapes in Graves, Entre-Deux-Mers, Loire Valley Sancerre, Pouilly-Fume
Characteristics: Intense, dry, medium to full bodied, medium acidity.
Aromas - Flavors Fruity, green olive, herbaceous; mineral aromas and flavors; dusty, flinty.
Food Pairing: Spicy foods including Thai and Indian
Aging: Ready to drink immediately upon release.
Medium-Bodied Wines
White Riesling (REEZ-ling) also Great Riesling in Germany and Alsace.
Characteristics: High acidity; low to medium alcohol level; sweetness varies considerably.
Aromas - Flavors: Varies from fruity, lots of apple and pear, to flowery, to mineraly.
Food Pairing: Dungeness crab, mussels, fish, shellfish; dry ones good with corn on the cob, ham, turkey (and sage dressing).
Aging: Drink new ones upon release. Some great produced Riesling and Late Harvest Riesling age well.
Pinot Gris (PEA-no GREE) also France - Tokay d’ Alsace; Northern Italy, Pinot Grigio
Characteristics: Light; crisp; can be made with high acidity; long finish.
Aromas - Flavors: Floral, ripe apricots, spicy, nutty, dusty.
Food Pairing: Salmon, trout, veal cutlet, psta.
Aging: Not meant to be aged.
Semillon (sem-ee-YOHN) also France - Bordeaux Blanc
Characteristics: Racy, zestful, round; relatively low in acid; medium fullness.
Aromas - Flavors: Melon and fig.
Food Pairing: Shellfish, swordfish, especially with parsley or cilantro; grilled chicken.
Aging: None needed.
Gewurztraminer (ge-VIRTZ-tram-EEN-er) also France - Alsace Gewurztraminer; Germany Gewurztraminer
Characteristics: Intense, pungent, low acidity, high alcohol content.
Aromas - Flavors: Spicy, flowery, lichee, faint to distinct bitterness at finish.
Food Pairing: Duck, roast pork, sausages, stews, spicy Chinese food; barbequed chicken; off-dry versions good with zesty appetizers such as salami or smoked salmon
Aging: Because acidity is low, it ages quickly; best to drink immediately.
Viognier (vee-ohn-YAH) also France Rhone valley: Condrieu
Characteristics: Medium to full bodied; low acidity; dry, full, flavor lingers.
Aromas - Flavors: Distinctive, intensely floral yet dry; aromas of peaches, apricots.
Food Pairing: Grilled chicken with sweet marinade, shrimp, scallops, flakey fish.
Aging: Most are drinkable on release.
Sparkling Wines also France Champagne, Italy Asti, Prosecco, Spain Cava
Characteristics: Bubbly; dry to sweet (see below)
Aromas - Flavors: Yeasty to fruity.
Sweetness Levels: Brut, Very dry; Extra Dry, Medium - Dry; Sec, Slightly sweet; Demi-Sec, Fairly sweet. Natural, driest.
Food Pairing: Appetizers and clear soups, smoked salmon, oysters, fresh fish and seafood
Aging: Vintage ones can benefit from bottle aging. All others are ready to drink at release.
Dessert Wines / Late Harvest Wines
Characteristics: Sweet but light, about 13% alcohol.
Aromas - Flavors: Distinctive honey/apricot flavor.
Food Pairing: Nice served on their own, or with berries or dessert cheeses.
Aging: Drinkable when released. Most develop additional complexity and color with bottle aging.
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California Reds:
Full Flavored Wines
Cabernet Sauvignon (cab-er-NAY so-veen-YOHN) also France Bordeaux; Margaux, Pauillac, St.-Estephe, Graves, St.-Julien.
Characteristics: Rich, elegant, full-bodied, intense color and flavor, tannic, high acid.
Aromas - Flavors: Fruit, black currants; herbaceous; vegetal, green olives; chocolate.
Food Pairing: Lamb, duck, game meats, aged cheeses, chocolate desserts.
Aging: Ages extremely well; most at their best in 5 - 10 years, much longer for better ones.
Zinfandel (ZIN-fin-dell) also Italy - Primitivo
Characteristics: Rich, deeply colored, high in alcohol, medium high in tannin.
Aromas - Flavors: Blackberry, raspberry, spicy, jammy.
Food Pairing: Hearty soups, pasta, pizza, barbequed meats, leg of lamb, cheeses, chocolate desserts.
Aging: Drink light ones upon release. Heavier ones can age up to 8 years or more.
Syrah (syr-AH) also France Rhone Valley Cotes du Rhone, Cotes Rotie, Hermitage, Gigondas, Chateauneuf-du-Pape; Australia Shiraz.
Characteristics: Vigorous, savory, robust, uncomplicated but flavorful.
Aromas - Flavors: Smokey, strongly scented, almost floral.
Food Pairing: Intense Mediterranean foods, bouillabase, pizza, Italian chicken fricassees.
Aging: Best aged for a year or more in the bottle.
Barbera (bar-BER-ah) also Italy Piedmont, especially Asti or Alba regions.
Characteristics: Dark, tannic, medium bodied; more acidic than Sangiovese.
Aromas - Flavors: Fruity plum and berry
Food Pairing: Rich food such as pasta with creamy or spicy sauce, hearty cheeses.
Aging: Most benefit from some aging.
Medium Flavored Wines
Pinot Noir (PEA-no NWARH) also France Burgundy, Cote du Nuits, Cote de Beaune
Characteristics: Delicate yet rich and intense; silky texture; not overly tannic; lighter color than
Cabernet or Merlot.
Aromas - Flavors: Black cherry, raspberry, plum, currant, mint, tea, sage, mushroom, oak, vanilla.
Food Pairing: Versatile- lamb, grilled sausages, roast chicken, duck, pork, game birds, pasta.
Aging: Ready to drink upon release. Some will profit from up to 10 years aging.
Merlot (mare-LOW) also France Bordeaux, especially Pomeral and St.-Emilion regions.
Characteristics: Dry, round, velvety; medium to full body; medium acidity; lower tannin.
Aromas - Flavors: Fruity and velvety-plum, berry, herbs, tea, oak.
Food Pairing: Turkey, pork loin, beef, meat stews.
Aging: Matures earlier than Cabernet; often good with no aging; most are best within 8 years.
Sangiovese (san-geo-VASI)
Characteristics: Rustic but elegant; light to full bodied; medium tannin; medium to high acidity.
Aromas - Flavors: Savory; less fruity than some other reds.
Food Pairing: Robust foods, roast beef, leg of lamb, grilled meat, roasted vegetables, spicy sauces.
Aging: Most are ready to drink upon release. Better ones may be aged for a few years.
Light Flavored Reds
Gamay (ga-MAY) also France Beaujolais, Beaujolais Nouveau
Characteristics: Light, fresh, lively, uncomplicated, agreeable, immediately accessible.
Aromas - Flavors: Fruity
Food Pairing: Picnics, light lunches, barbequed chicken or ribs, hamburgers and pizza.
Aging: Drink upon release. Do not keep more than 1 - 2 years.
Rosé (rose-EH) also France Loire Valley, Rose d’Anjou, Rose de Loire; Provence; Bandol Rhone Valley, Tavel
Characteristics: Styles range from dry to sweet.
Aromas - Flavors: Similar in familiar to the grapes from which they were made, but less intense.
Food Pairing: Grilled fish, grilled vegetables, spicy ethnic food.
Aging: None needed.
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