Drink Your Wine With A Joyful Heart
Here is a helpful list of some of the major wine varietals and an idea of how they taste. There are nearly a thousand different kinds of grapes that are used to make wine. Port wine alone has 82 different grapes that are allowed to be used for production. A list like that would be impossibly long and quite boring so we've narrowed it down to a reasonable quantity. Since there are resources like Wikipedia, we opted to give you the condensed version of all of these definitions. We think it saves time and brain power. They are alphabetical so take your time and peruse at your leisure. À la vôtre!
Amarone (am-a-RO-nay) - This Italian wine is typically a rich, dry red. Amarone translates to "The Great Bitter" which was used to distinguish itself from a sweet wine from the same region. Amarone uses partially dried Corvina grapes to make up the bulk of the blend. This gives the wine a deep purple color and a flavor of dark fruit and raisins. It has a higher alcohol content, easily above 15%, but it is still very smooth and mellow.
Barbera (bar-BARE-uh) - A red Italian wine that is a deep red color, low tannins, and very fruity flavors. The best known region for this wine is Barbera d' Asti in Piedmont. There are vines in that appellation that have been producing grapes for over a century. These wines are made to drink soon after bottling instead of cellaring. The younger wines offer hints of cherries and blueberries. Also, if the wine maker wanted to add a different subtle flavor, they use charred oak barrels to age the wine which gives it the faint flavor of vanilla blending with the fruit.
Beaujolais (BO-szhoh-lay) - This terrific wine is made from the Gamay grape which is thin skinned and has low tannins. This translates to a smooth and fruity wine that is a great match for all kinds of food pairings. Beaujolais is the main wine from the wine growing region of the same name. There are three tiers to Beaujolais which are Beaujolais, Beaujolais Villages, and Crus du Beaujolais. Each tier gets more refined, higher quality, and more complex in their flavors.
Beaujolais Nouveau (BO-szhoh-lay new-VO) - This is a strange wine in that it is fermented for only a few weeks and released world wide in limited quantities on the third Thursday in November every year. The short fermentation time leads to very low tannins and flavors of juicy grapes, strawberries and pears. It is one of the few red wines that should be chilled to around 55 Degrees (13 Celsius). This wine is also great to use for cooking giving dishes a bright fresh taste.
Blended Reds - These are wines that are made from any number of red grapes and they vary depending on the winemaker's vision. Bordeaux has been making world renowned blended red wines for centuries and is the model for many wineries.
Blended Whites - White blends are wine made from mostly white grapes, but red grapes can be used to impart different flavors if that is what the wine maker wants. One example of this is the Champagne Blanc de Noir which translates to White from Black or white wine from black (Red) grapes.
Blended Rosés - These blends have a wide range of tastes and colors. They can be a very pale pastel-like pink to a deep, nearly opaque pink. Depending on the winemaker's preferences, it can be sweet or dry, rich or light. They should all be chilled before serving.
Bordeaux Red (bor-DOH) - Bordeaux has been a wine region since the mid-first century when the expanding Roman empire planted vines in the fertile soil around the Gironde Estuary. Over time, French laws set up a list of red grapes that are allowed to be grown in the area. They are Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot, and very rarely Carménère. These are blended to make some of the best dry red wines in the world. Traditionally, wines from the Left Bank are Cabernet dominant and the Right Bank wines are Merlot dominant. Left and Right simply indicate which side of the Gironde Estuary the vineyard is located. Bordeaux style blends can also be called Claret and Meritage.
Bordeaux White (bor-DOH) - There are only a few white grape varietals that are allowed by French law to be grown in Bordeaux, Sauvignon Blanc, Sémillon, and Muscadelle. Most of the dry whites from this area are made from 100% Sauvignon Blanc while some use small amounts of Sémillon to add a hint of sweetness to the wines. Sweet white wines also hail from Bordeaux. These are made up of any of the three legal grapes that have gone through the process of Noble Rot (See Definition). The most famous of these wines is Sauternes.
Burgundy Red - Also called Bourgogne (bur-GOHN-ya), these dry wines are made up of Pinot Noir. (The exception is the Beaujolais region within Burgundy that grows Gamay grapes.) They have a laundry list of different flavors that can be detected in the wine depending on the Terroir (See definition) that they are grown in. They include cherries, strawberries, slate, mushrooms, figs, pears, etc.
Burgundy White - Usually known by its region Chablis (See Definition), white Burgundies are made mostly from Chardonnay grapes. They are generally dry and affected heavily by the Terroir (See definition) in that area.
Barolo (ba-ROH-loh) - Barolo is a red wine that is made in the northern Italian region of Piedmont. They are made from Nebbiolo grapes and, to some, they are one of Italy's greatest wines. Traditionally, the fermenting juice of the grapes rested with the grape skins for three weeks. Far longer than most wines. This extracts huge amounts of tannins from the skins and deepened the color. They would then be aged for years before bottling. After that, they could age in bottle for ten years for them to mature and mellow to a drinkable level. New producers have begun making the wines to fit a more modern palate, but some claim that they don't represent the true nature of Barolo.
Brunello di Montalcino (bru-NELL-oh di mont-al-CHEE-noh) - A long time ago, it was believed that there were grapes called Brunello, but thanks to modern DNA testing, they have discovered that Brunello vines are actually Sangiovese vines. The flavors of Brunello were different enough from those in Chianti that they were thought to be different. This is proof that Terroir is a true element of wine production. Brunello has become a vineyard designation rather than a separate type of wine made up of 100% Sangiovese. They have flavor characteristics of blackberry, black cherry, black raspberry and chocolate.
Cabernet Sauvignon (kab-ur-NAY saw-vin-YAWN) - Like most wine categories, Cabernet Sauvignon varies as you go up the pricing scale. It's not always true, but it's more accurate than not. Lower priced Cabs tend to be simple and fruity like the average Merlot. More expensive Cabs have a tendency to be much more complex and harder to pinpoint all the subtle flavors that are hiding in the wine. There are basic flavors like plum, currant, black cherry and mint, but there are also very odd flavors that can be detected like bell pepper, cedar, smoke and leather. Unless you're a serious wino or a sommolier, the chances of you picking up such traces of the latter list will be rare. All you will really want to determine is whether you like it or not. The tannins in some Cabernet Sauvignons can be very high and make your face pucker. Usually you can decant them or fill a glass and let it sit out for twenty minutes to let the air mix with the wine and calm those tannins down. High tannins also aid in allowing Cabernet to age. There are some Cabs that are decades old and still taste magnificent. But most Cabs you find in the stores are meant to drink sooner rather than later.
Cabernet Franc (kab-ur-NAY FRONK) - Cab Franc is planted all over the world and is used mainly for blending with Cabernet Sauvignon and Merlot. When used in blending, it lightens heavier red wines both in color and taste while maintaining its subtle flavors. By itself, it is a lighter style red that has flavors of pepper, raspberry, cassis, and flowers.
Carménère (car-min-YAIR) - A member of the Cabernet family of grapes, the name Carménère originates from the French word for crimson which refers to the brilliant crimson color of the vine's leaves before they fall in autumn. Carménère wine has a deep red color and aromas found in red fruits, red berries and spices. The tannins are softer than those of Cabernet Sauvignon which makes it a medium bodied wine. Perfect to pair with steaks and chops.
Catawba (kuh-TAA-bah) - These wines are hard to describe to someone who hasn't tried one. Believed to be a native grape from North America, the grapes are red grapes, but since they are thin skinned, they don't contribute much to the color of the finished wine so the wine comes out in varying degrees of pink. The flavors are mild berry, a vague fresh fruitiness, a hint of spice and are usually semi-sweet.
Chablis (shab-LEE) - From the northernmost region in Burgundy, comes Chablis wines. They are made up of nearly 100% Chardonnay grapes. Chablis is often confused with cheap low-grade wines from California. When California winemakers were developing, they were using Chardonnay grapes and thought Chablis would be a fitting name for them. The California versions are rare now and usually come in a jug. True Chablis comes from France and is high quality Chardonnay with hints of tart green apple and stony or flinty notes imparted by the limestone soil. Most Chablis is unoaked to highlight the acidity and Terroir, but a few choose to age it in oak barrels which gives it a softer more complex flavor.
Champagne/Sparkling Wine - All Champagne is sparkling wine, but not all sparkling wine is Champagne. The differences in wine with bubbles is simple. True Champagne comes from the small region in northern France and sparkling wine is from the rest of the world. There are a few names for the ones found outside of Champagne. In Germanic areas, it is called Sekt, in Spain it is Cava, and in California it is called whatever they want to call it. You may see some wines that aren't from France labeled Champagne. It's their right to do that, but in my opinion, they are charlatans and should be flogged with a grapevine branch. There are different sweetness levels of Champagne. From driest to sweetest it's as follows: Natural, Brut, Extra Dry, Demi-Sec, Spumante, and Moscato d' Asti. Blanc de Blanc (White wine from White grapes) and Blanc de Noir (White wine from Red grapes) are other types of Champagne that are usually styled like a Brut or Extra Dry.
Chardonnay (SHAR-doh-nay) - With these wines, the taste profile depends greatly on two things: where the vines are growing and how long the winemaker ferments to juice. The soil and climate contribute a great deal to the outcome of this wine. Chalky soil and clay soil produce different flavors. Dry conditions and coastal mist and rains produce different flavors. As a general rule, Chardonnay has flavors of apple, pear, and nuts. The other factors can add hints of melon, green apple, and pineapple. How long the fermentation lasts is another decision for the winemaker. A short fermentation will give the wine a bright, fruity and refreshing taste. If the wine goes through a second fermentation, it develops lactic acid, the same acid that is in milk. This will give Chardonnay the creamy or buttery feel and taste that you may have experienced. Some other names you will find that are really Chardonnay are Macon Village, Pouilly-Fuissé, Bourgogne Blanc, and Chablis.
Châteauneuf du-Pape (SHAT-oh-noof doo POP) - The name for this wine translates to The Pope's New Castle. It is a wine from the Rhone Valley in France and it was originally promoted by Pope Clement V. This wine is smooth with a silky texture and low tannins. It is usually made up of a blend of Grenache and Syrah making it a fruity, mellow wine with hints of bright cherry, rich plum and a trace of spice.
Chenin Blanc / Vouvray / Steen (SHEN-in BLONK) - Chenin Blanc wines have subtle floral and honeydew melon flavors. The aroma from Chenin Blanc can be intensely floral, but it doesn't come through in the taste as much. They are slightly sweet and have a higher acidity level which makes it a balanced crowd pleasing wine. All of these characteristics make Chenin Blanc a perfect wine to pair with spicier foods like Thai, Cajun and Cuban.
Chianti (kee-AHN-tee) - Chianti is Italy's most famous red wine which takes its name from the traditional region of Tuscany where it's produced. Chianti is a recipe developed by an important Italian guy in the mid 1800's and is made up of 70% Sangiovese, 15% Canaiolo and 15% Malvasia Bianca although in 1995, it became legal to use 100% Sangiovese. This wine has a great smooth taste with hints of cherry and raspberry. There are four tiers of Chianti; "Regular" Chianti which is aged about seven months, Chianti Classico that is a sub-region within Chianti, Riserva which is Chianti that is aged up to 38 months, and Chianti Superiore which has the stringent criteria of lower yields and higher alcohol.
Claret (klair-ET) - Claret was originally the name that the British used to identify the wines of Bordeaux. When the Brits started buying the wines, they were very light in style so, using the Latin for "clear", they called them Claret. Now it is a generic term that refers to wines that are in the style of Bordeaux whether they are from France or not.
Concord - If you think that this wine probably tastes like grape juice you buy at the grocery store with a little alcohol added in, you would be exactly right. Concord grapes are very sweet and that sweet juiciness is usually highlighted in wines made from it. They are usually inexpensive so they make a great introduction to wine drinking.
Cuvée (koo-VAY) - When you see cuvée on a wine label, it simply means that it is a blend of a few different grapes or vintages. One of the most prominent uses of the term is in Champagne where the wineries have a tête de cuvée, or a wine that is the top wine that they produce.
Dolcetto (dohl-CHET-toh) - This is an Italian varietal grown mainly in the northern part of the country. Dolcetto translates to "little sweet one" but it doesn't have anything to do with the wine's sweetness, which is weird to me. They are dry red wines that have moderate to high tannins and wonderful flavors of black cherry, licorice and dried plums.
Fermentation - The process to turn grape juice, or any fruit or grain juice, into an alcohol beverage is called fermentation. The grapes are pressed to extract the juice. If it is a red wine, the juice is left to sit with the skins to pull the color out of the skins and into the juice. When the skins are strained out, yeast is added. The yeast eats all of the sugars in the juice. This process converts the sugars into ethanol with a side product of carbon dioxide. When the desired flavors and sweetness levels are reached, the yeast is drained off and the wine is either bottled or aged in barrels. Some wines are fermented a second time in the barrel to produce a different taste profile. Chardonnay is a common example of this process.
Fumé Blanc (FOO-may BLONK) - Fumé Blanc is Sauvignon Blanc with a twist. Its name was thought up by California wine pioneer Robert Mondavi. When Sauv Blanc was first being sold in California, it was cheap, kind of sweet and not very good. Mondavi was in France learning about white wines and discovered the French wineries were making dry, crisp wines from the Sauv Blanc grapes. He knew dry wines would sell in the U.S. so he flip-flopped the French name Blanc Fumé (another name for Sauvignon Blanc) and it was a success. These days, winemakers usually age the Fumé Blanc in oak barrels for a short time to give the wine a slightly smoky flavor.
Gewürztraminer (guh-VURTS-truh-mee-nur) - You can call this wine Gewürz (guh-VURTS) and you'll sound hip and cool like you know how to pronounce it, but you don't have time for all of that. This wine is a very floral and aromatic white wine. The grapes are red, but most winemakers strain the skins right away so they don't give any color to the finished wine. Most of the time it is produced as a semi-sweet to slightly sweet wine. The aroma and flavor both have hints of flowers, peaches and passion fruit. It pairs really well with spicy Asian cuisine.
Grenache (grehn-AHSH) - This grape is grown everywhere. It is used in a lot of red wine blends to soften harsh wines and make them smoother and less tannic. When it's by itself or the predominant variety in a wine, it has low tannins, higher alcohol and subtle flavors of strawberry, black cherry and white pepper. Grenache is used extensively in the Rhone region of France. It can also accounts for up to 80% of the grapes used in Châteauneuf du-Pape.
Ice Wine - Ice Wine, or Eiswein, is a style of wine where the grapes are harvested during freezing conditions. The water inside the grapes freezes and concentrates the sugars and flavors. The grapes are pressed while still frozen to draw out a concentrated thick juice. It is then fermented into a thick, sweet wine full of flavors of honey, peaches, figs and caramel. Typically, Riesling grapes are used, but others can be used. They will give the final wine different flavors, but it will still be very sweet.
Lambrusco (lam-BROO-skoh) - There are six wine regions in Italy that produce Lambrusco. Like most varietals, it is used for blending, but can also be its own wine. The Lambrusco grapes aren't particularly sweet so in order to make a sweeter style wine, the winemaker either halts the fermentation before it becomes a dry wine or they add sweeter grapes at the beginning to raise the sugar content. Most Lambrusco wines are semi-sweet to sweet and are often bottled in a frizzante, or fizzy, style.
Liebfraumilch (LEEB-frow-milsch) - This is a semi-sweet white wine that hails from Germany with the best examples coming from the Mosel valley. The grapes used for Liebfraumilch are Riesling, Silvaner and Müller-Thurgau. They all impart a touch of sweet peach to the flavor of the wine. They are usually have a low alcohol content and are smooth, light and fruity.
Madeira (ma-DEER-uh) - Madeira is a Portuguese fortified wine like Port, Sherry, and Marsala. The grapes can be fermented into dry wines that are perfect for an Aperitif or fermented sweet for dessert wines. Madeira is a unique wine in that it goes through an aging process called Estufagem. The wine is heated as it ages to give it flavors of raisins, caramel and hints of coffee.
Malbec (MAHL-bek) - This is one of the few grapes that was selected to be the only grapes grown in Bordeaux, France. In blends, it offers body and weight to thinner wines. By itself, it is a robust red wine with characteristics of blackberries, black cherries, and earthy fruits like figs and dates. In a mishap on the way to vineyards in Argentina, the ship's crew lost all of the labels on the Cabernet, Merlot, Malbec and Syrah plants. Since they are so similar, the growers couldn't tell the difference between the Malbec plants and the Merlot plants until years after they were already planted and producing. This made for interesting blended wines in Argentina for years. They eventually sorted out all the vines and now make some of the best Malbec wines the world has to offer.
Marsala (mar-SAH-lah) - Marsala that isn't exported from Sicily is usually fermented like regular wines but most often, Marsala is a fortified wine like Port, Sherry, and Madeira. Brandy is added halfway during fermentation to maintain higher sugar levels and raise the alcohol content at the same time. There are 8 different classifications of Marsala, but really all you need to know is there are sweet ones and dry ones. They can be used in cooking and it depends on personal taste whether you use sweet or dry. I personally prefer to use sweet Marsala when I cook that famous chicken dish.
Mead (MEED) - Mead is wine that is made from honey. Mead can simply be fermented honey, but it can also contain fruits, spices, berries and hops depending on what the winemaker wants to produce. Mead's flavor is what you might expect. I tastes like honey. Big surprise! When adjunct are added (berries, apples, etc.) it takes on strong flavors of the thing that is added. A little history, Mead is possibly the oldest fermented beverage in history.
Meritage (MEHR-i-tazsh) - Meritage, sometimes called Summation, is a California invention. California winemakers wanted to make red wine blends like Bordeaux but they couldn't call them Bordeaux blends. Not to be deterred, they made up the name Meritage. Now if a winery wants to have a wine called Meritage, it has to buy its way into the Meritage Alliance. So smart wineries who don't need to call their wine Meritage, simply make a Meritage and call it something else.
Merlot (mer-LOH) - Merlot grapes tend to ripen earlier than most red grapes so this gives them lower tannins and slightly higher sugar levels. They produce wines that are generally soft and fruity. High quality Merlots are usually a drier style and are medium to dark red in color with characteristics of currants, blackberries, blueberries, and occasionally mint and chocolate. Lower quality Merlots tend to be straight forward fruity wines that are tasty and uncomplicated. One of the original grapes from the famed Bordeaux vineyards, Merlot is often used as a blending grape to give Cabernet a lighter feel and taste. Some winemakers produce Merlots that are styled like a heavy Cabernet and they can be cellared for 25 years with surprisingly delicious results.
Montepulciano (MONT-eh-pull-chee-ahnoh) - These grapes thrive in central and southern Italy. They produce wines that are a deep ruby red, low tannins, and have flavors of plums and Bing cherries. The low tannins make it smooth, fruity and easy to drink. As an added bonus, they are usually fairly inexpensive.
Moscato/Muscat (mo-SKAH-to) - Moscato wines are most often rich, thick and sweet. There are both sparkling and still versions of this wine. Finding which one you prefer is simply a matter of trying one of each. A large number of sparkling Moscatos go through a fermentation process similar to Champagne to add the great bubbles into the wine, but some simply have carbon dioxide injected into it for a cheaper version. The taste profile for most Moscatos is slightly floral with hints of orange blossom, honey, apricots and pears. Being the oldest cultivated grape in the world, it has many different varieties that have evolved over the centuries. There are even native Muscat grapes that grow wild all across the U.S. Also, if you've ever eaten a raisin, you have tasted a dried Muscat grape.
Mourvedre (moohr-VED-ruh) - These are big, tannic wines that are higher in alcohol and concentrated fruitiness. That's if Mourvedre is the main varietal. More often, Mourvedre is used in blends like the fantastic combination GSM or Grenache-Syrah-Mourvedre. In these blends, the Mourvedre contributes deep red color, tannins, and dark fruit to compliment the light colors and flavors of the other two grapes. The blend is even, smooth and fruity.
Niagara - This is another grape that is native to North America. It is similar to Catawba in flavor and appearance. There are hints of berries, strawberries and spices. They are low in tannins and usually sweet to semi-sweet.
Noble Rot - Although it sounds terrible, this is a process to make some of the best sweet wines in the world. There is a gray fuzzy fungus called Botrytis Cinerea that grown on and affects moist bunches of grapes. When the grapes are ripe, the fungus is allowed to grow in the wet conditions, then they are exposed to drier conditions causing the grapes to become raisined. This is what Noble Rot is and they are often said to be Botrytized. The results is low water content and high sugar content in the grapes. This translates to very rich, and sweet wines.
Petite Sirah (peh-TEET si-RAH) - Distantly related to Syrah, Petite Sirah grapes produce a deep purple, robust and slightly peppery wine that really packs in the flavor. Although they are not as popular as Cabernet, Pinot Noir, and Zinfandel, Petite Sirah tends to have the best qualities of all three of those wines. Rich tannins, distinct fruit flavors of plum and currant, and spicy notes make these wines a must have for people who enjoy concentrated, full bodied, dark red wines.
Pinot Blanc (PEE-noh BLONK) - Pinot Blanc is a mutant grape. No, it doesn't have laser eyes or shape shifting abilities. What it does have is a great flavor. It is a mutation of Pinot Noir. Pinot Noir vines which grow red grapes are a little unstable and every once in a while, one of the offshoots will produce white grapes. Those white grapes can be planted and a Pinot Blanc vine is born. These wines have a high acidity which gives them a citrus and floral flavor. Some winemakers age them in oak barrels which softens the acidity and adds hints of vanilla to the finished wine.
Pinot Grigio / Pinot Gris - (PEE-noh GREE-zsheeo / GREE) - There are two basic styles of wine that come from Pinot Grigio grapes. Originally grown in Italy, Pinot Grigio was first produced to be light and fruity with hints of pear and melon. That is the style that is mainly used in Italy and California. The French adopted these grapes and produced Pinot Gris which is a richer, denser version with flavor characteristics of honey, melon and passion fruit. This style is prominent in France and Oregon.
Pinot Noir (PEE-noh NWAHR) - The gap between the high quality and low quality versions of this wine is broader that any of the other major wine groups. The flavor of Pinot Noir is chameleon-like in that it can greatly vary depending on the weather, the soil, the seasons and the direction the hill is facing. I wouldn't be surprise if the wildlife that frequently visits the vineyard doesn't effect this finicky grape. Even Pinot Noirs from the same county in the same state can be very different. These wines can range from simple fruity wines with hints of Bing Cherries and strawberries to complex, rich wines with characteristics of chocolate, figs, violets, prunes, and even fresh mushrooms. Pinots are most often soft, smooth wines with some of the outstanding wines coming from France and Oregon in the U.S.
Port - Port is a sweeter fortified wine. The wine is made in exactly the same way as other wines, but halfway through the fermentation, Brandy is added to stop the process by killing the yeast cells that are turning sugars into alcohol. The result is a lot of extra residual sugar in the wine and a significant boost in the alcohol content. Ruby port is a younger usually unaged wine that has a potent, rich grape flavor. Tawny port is an aged wine that loses it's purple color while it sits in the barrels. The caramel colored wine has the flavors of nuts, figs, red grapes, and vanilla. Some ports can easily age for 50 years and come out of the bottle with delicious results.
Pouilly-Fuissé (pooh-YEE FWEE-say) - Another name for Chardonnay.
Prosecco (proh-SEK-koh) - This is an Italian sparkling wine made from Glera grapes. They are usually styled as a Brut or Extra Dry and have a sharp apple flavor with hints of pear, peach and apricot. These wines were never meant to be aged like some Champagnes are. Prosecco should be enjoyed within three years of the vintage date to get the full effect of the fruitiness. As a brunch beverage, it is perfectly suited for Mimosas and Bellinis.
Raisins - Looking across the valleys and hills of California, you will see acre upon acre of vineyards. You might think that's too much wine for one state to produce, but here's what you might not know. A vast majority of those grapes are Muscat grapes and they are used to make raisins. The same wine that makes Moscato wines also makes the tasty sweet raisins you put in your kid's lunchbox.
Riesling (REE-sling or REE-zling) - Riesling is a native of Germany where it has been cultivated for hundreds of years. These wines are delicate with flavors of apricots, peaches, honey and subtle spices. They range from dry to very sweet. In most of the world, they are simply labelled Dry Riesling which is what you might think, Riesling which is usually a semi-sweet, and Late Harvest Riesling which is sweet. In Germany, however, the labeling takes on a confusing slant. They are categorized from lowest to highest quality and the list is usually on par with the sweetness levels. From semi-sweet to the sweetest they are Qualitatswein, Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese. The main growing region for grapes in Germany is along the Moselle River and the areas you will see the most are Michelsberg and Goldtropfchen.
Rosé (ro-ZAY) - These wines are basically lighter style versions of the red wines that they're based on. For a winemaker to produce a Rosé, they leave the juice sitting with the red grape skins for a short period of time. These wines would be full red wines if they were left longer, but straining the skins early gives them some of the red and purple hues and imparts hints of the flavors. The best versions of these wines like Mourvedre and Cotes du Rhone are crisp and dry or they have a touch of fruity sweetness. Wines like White Zinfandel and White Merlot can be categorized as Rosé even thought they are a different style of sweet wine. You can read about the difference under the White Zin definition.
Sake (SAH-keh) - Originally a Japanese alcohol beverage, Sake is made from fermented rice. While it is often called a "rice wine" it is actually processed more like a beer than a wine. Depending on its producer, it can be sweet or dry, but they all have hints of flowers, spices, and herbs. There are two basic types of sake; Futsu-shu and Tokutei Meisho-shu. From there, it gets really, really complicated. It's rare that I refer someone to Wikipedia, but this is one of those times. http://en.wikipedia.org/wiki/Sake
Sangiovese (san-geeoh-VEY-say) - These are the grapes that are used as the main feature of Chianti and Super Tuscan wines and 100% of the grapes used in Brunello. The wine made from them very often has a bright cherry flavor with hints of strawberry, plum and spices. They are a medium tannin which makes them smooth and fruity while staying a dry wine. Brunello wines, however, tend to be more robust with more concentrated fruit and higher tannins.
Sangria (san-GREE-ya) - When it's pre-bottled, Sangria is a blend of wine and a little bit of fruit juice, a sweetener like honey or sugar, and brandy to raise the alcohol level back to around 10 or 11%. However, a lot of people take pride in their special home made Sangria recipe. It usually involved a dark red wine like Cabernet or Merlot, chunks of fruit, fruit juice, triple sec, brandy, flavored brandy, honey, sugar, 7up, seltzer, pennies or chewing gum. Well...not the last two, but pretty much anything goes when you're making Sangria at home. There are dozens of recipes out there. You can have fun trying a new one every time you want a refresher.
Sauternes (SOW-turn) - These are a French white wine that tops the chart on the sweetness scale. They are made from Sauvignon Blanc, Sémillon, and/or Muscadelle grapes. On the vine, the grapes are allow to go through the process of noble rot (see definition above). The painstaking process of the production makes these wine fairly expensive to very expensive. The taste of them is heavenly if you like sweet peaches, honey, apricot and hints of almonds. Take one sip of this wine and the flavor will last for a few minutes because of how thick and rich this wine is.
Sauvignon Blanc (SOV-in-yon BLONK) - Sauv Blanc wines have a noticeable acidity that isn't found in many other wines. They are crisp and tart with prominent citrus flavors, herbs, and sometimes sweet grass. Sauv Blanc wines from New Zealand usually have the specific citrus taste of grapefruit while the rest of the world leans more toward a lemon, passion fruit and mandarin flavor. Other names for Sauvignon Blanc are Fumé Blanc, Sancerre, Pouilly-Fumé, Graves, and as a sweet wine in Sauternes.
Sémillon (SEM-ee-yon) - Sémillon is a grape that is used a lot in blending, but it can also stand on its own as a white wine that runs the gamut of sweetness levels. More often than not, it is used to add a touch of sweetness to Sauvignon Blanc and Chardonnay. It's used in nearly every wine producing region so you have probably had some and didn't even know it. But now you do!
Sherry - Sherry is a fortified wine made in and around the Spanish town of Xerez (Jerez). Sherry undergoes a different treatment than most wines after fermentation. Sherry goes through a fermentation like any other wine, but the process is capped when Brandy is added after fermentation is complete. This results in a dry, higher alcohol wine. The sweetness of some Sherries comes from adding regular table sugar to raise it to the level that the winemaker had in mind. Dry Sherry often tastes very nutty and slightly bitter while sweeter Sherries have a rich caramel and honey flavor. The ranges of Sherry are from Fino and Manzanilla being a light almost table wine style to Oloroso and Amontillado being heavy barrel aged wines to Pedro Ximenez and Moscotel being sweet desert style wines. Cream Sherry is a blend of sweeter style Sherries.
Shiraz and Syrah (shi-RAHZ & si-RAH) - The two names to the left are synonyms for the same grape. The only difference is the winemaker's style choice could lead him or her to call it one or the other. In France, they prefer to call it Syrah. The style is generally full bodied and medium to high in tannins so they tend to make your face pucker a little bit. Due to overall cooler climates, they often have a rich flavor of blackberries, mint and hints of pepper. Other places that are influenced by the French model of Syrah are Oregon and Washington in the northwestern part of the U.S. and in some counties in California. In Australia, they like theirs to be called Shiraz. They have a tendency to be fruitier and have less tannins and exhibit characteristics of anise, plums and spices. There are also producers in California that have developed similar styles to those of Australia.
Sommelier (so-mahl-YAY) - This person is a wine expert that is often employed by fine dining restaurants as a benefit to their guests. A Sommelier can identify for diners what wine would best suit the meal that they are planning to have. And pairing wine with a meal can greatly improve your experience. A Sommelier is required to take a wicked hard test to prove to the International Sommelier Guild that they know their business. They must be able to taste a wine and determine which varietal it is, whether it is new world or old world, what esters are prominent in the wine, what country it is from, what region it is from, and what vineyard it is from. All of that knowledge take years of training and tasting. To say that you need a nose for wine to be a Sommelier would be a vast understatement. The grade below Sommelier is Certified Wine Expert. They know a lot of the same information, but can't necessarily pinpoint every wine that is on the exam.
Steen - This is traditionally what they call Chenin Blanc in South Africa. Since a lot of people wouldn't buy it because they didn't what Steen was, many wineries changed the name to Chenin Blanc to cater to more of the wine world.
Tempranillo (temp-ra-NEE-yo) - This great grape has been grown on the Iberian Peninsula since the time of the Phoenicians. If you don't remember them, don't worry. Just know they've been there a long time. Tempranillo grapes ripen earlier than most Spanish grapes. That gained them the name which means "Early". They are robust red wines, but they have a tendency to be kind of neutral in flavor. Alone they exhibit tastes of plum and strawberry, but it is so subtle that they are usually blended with another grape or two to flesh out a full flavor.
Terroir (tehr-WAHR) - This term can be confusing when wine snobs throw it around assuming you know what they're talking about. What it means is the total natural environment in which a particular wine is produced. This includes factors such as what type of soil the vines are in, topography or lay of the land, and climate like rainfall, temperature and foggy conditions. Some experts question the true impact of Terroir on the final outcome of wine, but centuries of planting grafts of the same plant on different continents lends itself as proof that the same vines can be affected by where they're grown.
Trebbiano (treb-ee-AH-no) - This is the second most planted grape in the world. The vines produce a lot of grapes, but the wine it yields is often too light in flavor to be used on its own. However, this makes it great as a base wine for more aromatic and flavorful wines. It is also called Ugni Blanc in France and is used solely for the production of Cognac.
Valpolicella (VAL-pohluh-CHELL-uh) - This is a wine region in Italy that is second in production only to Chianti. Its wines are made from a few different grapes that are hard to pronounce, but they are spectacular to drink. They tend to be what a lot of restaurants and families use as an everyday red wine. They are light bodied and very fruity, but deeper flavors are sometime added with the leftover grape skins strained off of Amarone wines.
Vermouth (ver-MOOTH) - Aromatic and herbaceous, these wines are most often associated with Martinis. However, some of the best Vermouth is used as an Aperitif to stir your taste buds before a meal. Every Vermouth recipe is different so it just takes a little trial and error to find the right one for you.
Vinho Verde (VEE-no VERH-day) - Hailing from the Minho region in Portugal, these are light and refreshing white wines. There can be red, white and rosé versions, but white is the most common. The literal translation is "Green Wine" but more accurately it is "Young Wine". They usually have a fresh citrus taste with hints of flowers and softer tropical fruit. Vinho Verde wines are also slightly fizzy. In the beginning, it was because of a second fermentation inside the bottle, but now the second fermentation happens in the winery and carbon dioxide is added.
Viognier (vee-ohn-YAY) - Viognier is very similar to Chardonnay in that it can be a full bodied white wine. The difference is Viognier is more aromatic and has the taste of apples, pears, and flowers. It is kind of the halfway point between Chardonnay and Gewürztraminer.
Vouvray / Chenin Blanc (VOO-vray) - Vouvray is the name the French have given to Chenin Blanc wines. It's also called Pineau de la Loire and about twenty other name, but who really has the patience to remember all of that? Just remember that Vouvray is Chenin Blanc and see what it tastes like under the Chenin Blanc definition.
White Zinfandel / Merlot - These pink wines are different from anything labelled Rosé. They go through what is called an arrested fermentation. It just means that the yeast is taken out long before it turns all of the sugars into alcohol. This causes the juice to be kind of a half wine - half juice blend. They come out very fruity, light and low in alcohol which is why it has become one of the most purchased wines in the world. It can give people who may not like wine a chance to drink or try some wine without getting into a drier style that they may not enjoy.
Zinfandel (ZIN-fun-del) - Please don't confuse this wine with White Zinfandel. Although White Zin is made from this grape, it is not a representation of what Zinfandel can be. Zinfandel grapes can produce wines with a wide ranging variety. Some younger vines produce light, jammy style wines while older vines can produce hearty, robust wines with dark berry and spicy flavors. Red Zinfandel packs plenty of tannins and a slightly higher alcohol content which easily compares to some Cabernet Sauvignons.
Barbera (bar-BARE-uh) - A red Italian wine that is a deep red color, low tannins, and very fruity flavors. The best known region for this wine is Barbera d' Asti in Piedmont. There are vines in that appellation that have been producing grapes for over a century. These wines are made to drink soon after bottling instead of cellaring. The younger wines offer hints of cherries and blueberries. Also, if the wine maker wanted to add a different subtle flavor, they use charred oak barrels to age the wine which gives it the faint flavor of vanilla blending with the fruit.
Beaujolais (BO-szhoh-lay) - This terrific wine is made from the Gamay grape which is thin skinned and has low tannins. This translates to a smooth and fruity wine that is a great match for all kinds of food pairings. Beaujolais is the main wine from the wine growing region of the same name. There are three tiers to Beaujolais which are Beaujolais, Beaujolais Villages, and Crus du Beaujolais. Each tier gets more refined, higher quality, and more complex in their flavors.
Beaujolais Nouveau (BO-szhoh-lay new-VO) - This is a strange wine in that it is fermented for only a few weeks and released world wide in limited quantities on the third Thursday in November every year. The short fermentation time leads to very low tannins and flavors of juicy grapes, strawberries and pears. It is one of the few red wines that should be chilled to around 55 Degrees (13 Celsius). This wine is also great to use for cooking giving dishes a bright fresh taste.
Blended Reds - These are wines that are made from any number of red grapes and they vary depending on the winemaker's vision. Bordeaux has been making world renowned blended red wines for centuries and is the model for many wineries.
Blended Whites - White blends are wine made from mostly white grapes, but red grapes can be used to impart different flavors if that is what the wine maker wants. One example of this is the Champagne Blanc de Noir which translates to White from Black or white wine from black (Red) grapes.
Blended Rosés - These blends have a wide range of tastes and colors. They can be a very pale pastel-like pink to a deep, nearly opaque pink. Depending on the winemaker's preferences, it can be sweet or dry, rich or light. They should all be chilled before serving.
Bordeaux Red (bor-DOH) - Bordeaux has been a wine region since the mid-first century when the expanding Roman empire planted vines in the fertile soil around the Gironde Estuary. Over time, French laws set up a list of red grapes that are allowed to be grown in the area. They are Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, and Petit Verdot, and very rarely Carménère. These are blended to make some of the best dry red wines in the world. Traditionally, wines from the Left Bank are Cabernet dominant and the Right Bank wines are Merlot dominant. Left and Right simply indicate which side of the Gironde Estuary the vineyard is located. Bordeaux style blends can also be called Claret and Meritage.
Bordeaux White (bor-DOH) - There are only a few white grape varietals that are allowed by French law to be grown in Bordeaux, Sauvignon Blanc, Sémillon, and Muscadelle. Most of the dry whites from this area are made from 100% Sauvignon Blanc while some use small amounts of Sémillon to add a hint of sweetness to the wines. Sweet white wines also hail from Bordeaux. These are made up of any of the three legal grapes that have gone through the process of Noble Rot (See Definition). The most famous of these wines is Sauternes.
Burgundy Red - Also called Bourgogne (bur-GOHN-ya), these dry wines are made up of Pinot Noir. (The exception is the Beaujolais region within Burgundy that grows Gamay grapes.) They have a laundry list of different flavors that can be detected in the wine depending on the Terroir (See definition) that they are grown in. They include cherries, strawberries, slate, mushrooms, figs, pears, etc.
Burgundy White - Usually known by its region Chablis (See Definition), white Burgundies are made mostly from Chardonnay grapes. They are generally dry and affected heavily by the Terroir (See definition) in that area.
Barolo (ba-ROH-loh) - Barolo is a red wine that is made in the northern Italian region of Piedmont. They are made from Nebbiolo grapes and, to some, they are one of Italy's greatest wines. Traditionally, the fermenting juice of the grapes rested with the grape skins for three weeks. Far longer than most wines. This extracts huge amounts of tannins from the skins and deepened the color. They would then be aged for years before bottling. After that, they could age in bottle for ten years for them to mature and mellow to a drinkable level. New producers have begun making the wines to fit a more modern palate, but some claim that they don't represent the true nature of Barolo.
Brunello di Montalcino (bru-NELL-oh di mont-al-CHEE-noh) - A long time ago, it was believed that there were grapes called Brunello, but thanks to modern DNA testing, they have discovered that Brunello vines are actually Sangiovese vines. The flavors of Brunello were different enough from those in Chianti that they were thought to be different. This is proof that Terroir is a true element of wine production. Brunello has become a vineyard designation rather than a separate type of wine made up of 100% Sangiovese. They have flavor characteristics of blackberry, black cherry, black raspberry and chocolate.
Cabernet Sauvignon (kab-ur-NAY saw-vin-YAWN) - Like most wine categories, Cabernet Sauvignon varies as you go up the pricing scale. It's not always true, but it's more accurate than not. Lower priced Cabs tend to be simple and fruity like the average Merlot. More expensive Cabs have a tendency to be much more complex and harder to pinpoint all the subtle flavors that are hiding in the wine. There are basic flavors like plum, currant, black cherry and mint, but there are also very odd flavors that can be detected like bell pepper, cedar, smoke and leather. Unless you're a serious wino or a sommolier, the chances of you picking up such traces of the latter list will be rare. All you will really want to determine is whether you like it or not. The tannins in some Cabernet Sauvignons can be very high and make your face pucker. Usually you can decant them or fill a glass and let it sit out for twenty minutes to let the air mix with the wine and calm those tannins down. High tannins also aid in allowing Cabernet to age. There are some Cabs that are decades old and still taste magnificent. But most Cabs you find in the stores are meant to drink sooner rather than later.
Cabernet Franc (kab-ur-NAY FRONK) - Cab Franc is planted all over the world and is used mainly for blending with Cabernet Sauvignon and Merlot. When used in blending, it lightens heavier red wines both in color and taste while maintaining its subtle flavors. By itself, it is a lighter style red that has flavors of pepper, raspberry, cassis, and flowers.
Carménère (car-min-YAIR) - A member of the Cabernet family of grapes, the name Carménère originates from the French word for crimson which refers to the brilliant crimson color of the vine's leaves before they fall in autumn. Carménère wine has a deep red color and aromas found in red fruits, red berries and spices. The tannins are softer than those of Cabernet Sauvignon which makes it a medium bodied wine. Perfect to pair with steaks and chops.
Catawba (kuh-TAA-bah) - These wines are hard to describe to someone who hasn't tried one. Believed to be a native grape from North America, the grapes are red grapes, but since they are thin skinned, they don't contribute much to the color of the finished wine so the wine comes out in varying degrees of pink. The flavors are mild berry, a vague fresh fruitiness, a hint of spice and are usually semi-sweet.
Chablis (shab-LEE) - From the northernmost region in Burgundy, comes Chablis wines. They are made up of nearly 100% Chardonnay grapes. Chablis is often confused with cheap low-grade wines from California. When California winemakers were developing, they were using Chardonnay grapes and thought Chablis would be a fitting name for them. The California versions are rare now and usually come in a jug. True Chablis comes from France and is high quality Chardonnay with hints of tart green apple and stony or flinty notes imparted by the limestone soil. Most Chablis is unoaked to highlight the acidity and Terroir, but a few choose to age it in oak barrels which gives it a softer more complex flavor.
Champagne/Sparkling Wine - All Champagne is sparkling wine, but not all sparkling wine is Champagne. The differences in wine with bubbles is simple. True Champagne comes from the small region in northern France and sparkling wine is from the rest of the world. There are a few names for the ones found outside of Champagne. In Germanic areas, it is called Sekt, in Spain it is Cava, and in California it is called whatever they want to call it. You may see some wines that aren't from France labeled Champagne. It's their right to do that, but in my opinion, they are charlatans and should be flogged with a grapevine branch. There are different sweetness levels of Champagne. From driest to sweetest it's as follows: Natural, Brut, Extra Dry, Demi-Sec, Spumante, and Moscato d' Asti. Blanc de Blanc (White wine from White grapes) and Blanc de Noir (White wine from Red grapes) are other types of Champagne that are usually styled like a Brut or Extra Dry.
Chardonnay (SHAR-doh-nay) - With these wines, the taste profile depends greatly on two things: where the vines are growing and how long the winemaker ferments to juice. The soil and climate contribute a great deal to the outcome of this wine. Chalky soil and clay soil produce different flavors. Dry conditions and coastal mist and rains produce different flavors. As a general rule, Chardonnay has flavors of apple, pear, and nuts. The other factors can add hints of melon, green apple, and pineapple. How long the fermentation lasts is another decision for the winemaker. A short fermentation will give the wine a bright, fruity and refreshing taste. If the wine goes through a second fermentation, it develops lactic acid, the same acid that is in milk. This will give Chardonnay the creamy or buttery feel and taste that you may have experienced. Some other names you will find that are really Chardonnay are Macon Village, Pouilly-Fuissé, Bourgogne Blanc, and Chablis.
Châteauneuf du-Pape (SHAT-oh-noof doo POP) - The name for this wine translates to The Pope's New Castle. It is a wine from the Rhone Valley in France and it was originally promoted by Pope Clement V. This wine is smooth with a silky texture and low tannins. It is usually made up of a blend of Grenache and Syrah making it a fruity, mellow wine with hints of bright cherry, rich plum and a trace of spice.
Chenin Blanc / Vouvray / Steen (SHEN-in BLONK) - Chenin Blanc wines have subtle floral and honeydew melon flavors. The aroma from Chenin Blanc can be intensely floral, but it doesn't come through in the taste as much. They are slightly sweet and have a higher acidity level which makes it a balanced crowd pleasing wine. All of these characteristics make Chenin Blanc a perfect wine to pair with spicier foods like Thai, Cajun and Cuban.
Chianti (kee-AHN-tee) - Chianti is Italy's most famous red wine which takes its name from the traditional region of Tuscany where it's produced. Chianti is a recipe developed by an important Italian guy in the mid 1800's and is made up of 70% Sangiovese, 15% Canaiolo and 15% Malvasia Bianca although in 1995, it became legal to use 100% Sangiovese. This wine has a great smooth taste with hints of cherry and raspberry. There are four tiers of Chianti; "Regular" Chianti which is aged about seven months, Chianti Classico that is a sub-region within Chianti, Riserva which is Chianti that is aged up to 38 months, and Chianti Superiore which has the stringent criteria of lower yields and higher alcohol.
Claret (klair-ET) - Claret was originally the name that the British used to identify the wines of Bordeaux. When the Brits started buying the wines, they were very light in style so, using the Latin for "clear", they called them Claret. Now it is a generic term that refers to wines that are in the style of Bordeaux whether they are from France or not.
Concord - If you think that this wine probably tastes like grape juice you buy at the grocery store with a little alcohol added in, you would be exactly right. Concord grapes are very sweet and that sweet juiciness is usually highlighted in wines made from it. They are usually inexpensive so they make a great introduction to wine drinking.
Cuvée (koo-VAY) - When you see cuvée on a wine label, it simply means that it is a blend of a few different grapes or vintages. One of the most prominent uses of the term is in Champagne where the wineries have a tête de cuvée, or a wine that is the top wine that they produce.
Dolcetto (dohl-CHET-toh) - This is an Italian varietal grown mainly in the northern part of the country. Dolcetto translates to "little sweet one" but it doesn't have anything to do with the wine's sweetness, which is weird to me. They are dry red wines that have moderate to high tannins and wonderful flavors of black cherry, licorice and dried plums.
Fermentation - The process to turn grape juice, or any fruit or grain juice, into an alcohol beverage is called fermentation. The grapes are pressed to extract the juice. If it is a red wine, the juice is left to sit with the skins to pull the color out of the skins and into the juice. When the skins are strained out, yeast is added. The yeast eats all of the sugars in the juice. This process converts the sugars into ethanol with a side product of carbon dioxide. When the desired flavors and sweetness levels are reached, the yeast is drained off and the wine is either bottled or aged in barrels. Some wines are fermented a second time in the barrel to produce a different taste profile. Chardonnay is a common example of this process.
Fumé Blanc (FOO-may BLONK) - Fumé Blanc is Sauvignon Blanc with a twist. Its name was thought up by California wine pioneer Robert Mondavi. When Sauv Blanc was first being sold in California, it was cheap, kind of sweet and not very good. Mondavi was in France learning about white wines and discovered the French wineries were making dry, crisp wines from the Sauv Blanc grapes. He knew dry wines would sell in the U.S. so he flip-flopped the French name Blanc Fumé (another name for Sauvignon Blanc) and it was a success. These days, winemakers usually age the Fumé Blanc in oak barrels for a short time to give the wine a slightly smoky flavor.
Gewürztraminer (guh-VURTS-truh-mee-nur) - You can call this wine Gewürz (guh-VURTS) and you'll sound hip and cool like you know how to pronounce it, but you don't have time for all of that. This wine is a very floral and aromatic white wine. The grapes are red, but most winemakers strain the skins right away so they don't give any color to the finished wine. Most of the time it is produced as a semi-sweet to slightly sweet wine. The aroma and flavor both have hints of flowers, peaches and passion fruit. It pairs really well with spicy Asian cuisine.
Grenache (grehn-AHSH) - This grape is grown everywhere. It is used in a lot of red wine blends to soften harsh wines and make them smoother and less tannic. When it's by itself or the predominant variety in a wine, it has low tannins, higher alcohol and subtle flavors of strawberry, black cherry and white pepper. Grenache is used extensively in the Rhone region of France. It can also accounts for up to 80% of the grapes used in Châteauneuf du-Pape.
Ice Wine - Ice Wine, or Eiswein, is a style of wine where the grapes are harvested during freezing conditions. The water inside the grapes freezes and concentrates the sugars and flavors. The grapes are pressed while still frozen to draw out a concentrated thick juice. It is then fermented into a thick, sweet wine full of flavors of honey, peaches, figs and caramel. Typically, Riesling grapes are used, but others can be used. They will give the final wine different flavors, but it will still be very sweet.
Lambrusco (lam-BROO-skoh) - There are six wine regions in Italy that produce Lambrusco. Like most varietals, it is used for blending, but can also be its own wine. The Lambrusco grapes aren't particularly sweet so in order to make a sweeter style wine, the winemaker either halts the fermentation before it becomes a dry wine or they add sweeter grapes at the beginning to raise the sugar content. Most Lambrusco wines are semi-sweet to sweet and are often bottled in a frizzante, or fizzy, style.
Liebfraumilch (LEEB-frow-milsch) - This is a semi-sweet white wine that hails from Germany with the best examples coming from the Mosel valley. The grapes used for Liebfraumilch are Riesling, Silvaner and Müller-Thurgau. They all impart a touch of sweet peach to the flavor of the wine. They are usually have a low alcohol content and are smooth, light and fruity.
Madeira (ma-DEER-uh) - Madeira is a Portuguese fortified wine like Port, Sherry, and Marsala. The grapes can be fermented into dry wines that are perfect for an Aperitif or fermented sweet for dessert wines. Madeira is a unique wine in that it goes through an aging process called Estufagem. The wine is heated as it ages to give it flavors of raisins, caramel and hints of coffee.
Malbec (MAHL-bek) - This is one of the few grapes that was selected to be the only grapes grown in Bordeaux, France. In blends, it offers body and weight to thinner wines. By itself, it is a robust red wine with characteristics of blackberries, black cherries, and earthy fruits like figs and dates. In a mishap on the way to vineyards in Argentina, the ship's crew lost all of the labels on the Cabernet, Merlot, Malbec and Syrah plants. Since they are so similar, the growers couldn't tell the difference between the Malbec plants and the Merlot plants until years after they were already planted and producing. This made for interesting blended wines in Argentina for years. They eventually sorted out all the vines and now make some of the best Malbec wines the world has to offer.
Marsala (mar-SAH-lah) - Marsala that isn't exported from Sicily is usually fermented like regular wines but most often, Marsala is a fortified wine like Port, Sherry, and Madeira. Brandy is added halfway during fermentation to maintain higher sugar levels and raise the alcohol content at the same time. There are 8 different classifications of Marsala, but really all you need to know is there are sweet ones and dry ones. They can be used in cooking and it depends on personal taste whether you use sweet or dry. I personally prefer to use sweet Marsala when I cook that famous chicken dish.
Mead (MEED) - Mead is wine that is made from honey. Mead can simply be fermented honey, but it can also contain fruits, spices, berries and hops depending on what the winemaker wants to produce. Mead's flavor is what you might expect. I tastes like honey. Big surprise! When adjunct are added (berries, apples, etc.) it takes on strong flavors of the thing that is added. A little history, Mead is possibly the oldest fermented beverage in history.
Meritage (MEHR-i-tazsh) - Meritage, sometimes called Summation, is a California invention. California winemakers wanted to make red wine blends like Bordeaux but they couldn't call them Bordeaux blends. Not to be deterred, they made up the name Meritage. Now if a winery wants to have a wine called Meritage, it has to buy its way into the Meritage Alliance. So smart wineries who don't need to call their wine Meritage, simply make a Meritage and call it something else.
Merlot (mer-LOH) - Merlot grapes tend to ripen earlier than most red grapes so this gives them lower tannins and slightly higher sugar levels. They produce wines that are generally soft and fruity. High quality Merlots are usually a drier style and are medium to dark red in color with characteristics of currants, blackberries, blueberries, and occasionally mint and chocolate. Lower quality Merlots tend to be straight forward fruity wines that are tasty and uncomplicated. One of the original grapes from the famed Bordeaux vineyards, Merlot is often used as a blending grape to give Cabernet a lighter feel and taste. Some winemakers produce Merlots that are styled like a heavy Cabernet and they can be cellared for 25 years with surprisingly delicious results.
Montepulciano (MONT-eh-pull-chee-ahnoh) - These grapes thrive in central and southern Italy. They produce wines that are a deep ruby red, low tannins, and have flavors of plums and Bing cherries. The low tannins make it smooth, fruity and easy to drink. As an added bonus, they are usually fairly inexpensive.
Moscato/Muscat (mo-SKAH-to) - Moscato wines are most often rich, thick and sweet. There are both sparkling and still versions of this wine. Finding which one you prefer is simply a matter of trying one of each. A large number of sparkling Moscatos go through a fermentation process similar to Champagne to add the great bubbles into the wine, but some simply have carbon dioxide injected into it for a cheaper version. The taste profile for most Moscatos is slightly floral with hints of orange blossom, honey, apricots and pears. Being the oldest cultivated grape in the world, it has many different varieties that have evolved over the centuries. There are even native Muscat grapes that grow wild all across the U.S. Also, if you've ever eaten a raisin, you have tasted a dried Muscat grape.
Mourvedre (moohr-VED-ruh) - These are big, tannic wines that are higher in alcohol and concentrated fruitiness. That's if Mourvedre is the main varietal. More often, Mourvedre is used in blends like the fantastic combination GSM or Grenache-Syrah-Mourvedre. In these blends, the Mourvedre contributes deep red color, tannins, and dark fruit to compliment the light colors and flavors of the other two grapes. The blend is even, smooth and fruity.
Niagara - This is another grape that is native to North America. It is similar to Catawba in flavor and appearance. There are hints of berries, strawberries and spices. They are low in tannins and usually sweet to semi-sweet.
Noble Rot - Although it sounds terrible, this is a process to make some of the best sweet wines in the world. There is a gray fuzzy fungus called Botrytis Cinerea that grown on and affects moist bunches of grapes. When the grapes are ripe, the fungus is allowed to grow in the wet conditions, then they are exposed to drier conditions causing the grapes to become raisined. This is what Noble Rot is and they are often said to be Botrytized. The results is low water content and high sugar content in the grapes. This translates to very rich, and sweet wines.
Petite Sirah (peh-TEET si-RAH) - Distantly related to Syrah, Petite Sirah grapes produce a deep purple, robust and slightly peppery wine that really packs in the flavor. Although they are not as popular as Cabernet, Pinot Noir, and Zinfandel, Petite Sirah tends to have the best qualities of all three of those wines. Rich tannins, distinct fruit flavors of plum and currant, and spicy notes make these wines a must have for people who enjoy concentrated, full bodied, dark red wines.
Pinot Blanc (PEE-noh BLONK) - Pinot Blanc is a mutant grape. No, it doesn't have laser eyes or shape shifting abilities. What it does have is a great flavor. It is a mutation of Pinot Noir. Pinot Noir vines which grow red grapes are a little unstable and every once in a while, one of the offshoots will produce white grapes. Those white grapes can be planted and a Pinot Blanc vine is born. These wines have a high acidity which gives them a citrus and floral flavor. Some winemakers age them in oak barrels which softens the acidity and adds hints of vanilla to the finished wine.
Pinot Grigio / Pinot Gris - (PEE-noh GREE-zsheeo / GREE) - There are two basic styles of wine that come from Pinot Grigio grapes. Originally grown in Italy, Pinot Grigio was first produced to be light and fruity with hints of pear and melon. That is the style that is mainly used in Italy and California. The French adopted these grapes and produced Pinot Gris which is a richer, denser version with flavor characteristics of honey, melon and passion fruit. This style is prominent in France and Oregon.
Pinot Noir (PEE-noh NWAHR) - The gap between the high quality and low quality versions of this wine is broader that any of the other major wine groups. The flavor of Pinot Noir is chameleon-like in that it can greatly vary depending on the weather, the soil, the seasons and the direction the hill is facing. I wouldn't be surprise if the wildlife that frequently visits the vineyard doesn't effect this finicky grape. Even Pinot Noirs from the same county in the same state can be very different. These wines can range from simple fruity wines with hints of Bing Cherries and strawberries to complex, rich wines with characteristics of chocolate, figs, violets, prunes, and even fresh mushrooms. Pinots are most often soft, smooth wines with some of the outstanding wines coming from France and Oregon in the U.S.
Port - Port is a sweeter fortified wine. The wine is made in exactly the same way as other wines, but halfway through the fermentation, Brandy is added to stop the process by killing the yeast cells that are turning sugars into alcohol. The result is a lot of extra residual sugar in the wine and a significant boost in the alcohol content. Ruby port is a younger usually unaged wine that has a potent, rich grape flavor. Tawny port is an aged wine that loses it's purple color while it sits in the barrels. The caramel colored wine has the flavors of nuts, figs, red grapes, and vanilla. Some ports can easily age for 50 years and come out of the bottle with delicious results.
Pouilly-Fuissé (pooh-YEE FWEE-say) - Another name for Chardonnay.
Prosecco (proh-SEK-koh) - This is an Italian sparkling wine made from Glera grapes. They are usually styled as a Brut or Extra Dry and have a sharp apple flavor with hints of pear, peach and apricot. These wines were never meant to be aged like some Champagnes are. Prosecco should be enjoyed within three years of the vintage date to get the full effect of the fruitiness. As a brunch beverage, it is perfectly suited for Mimosas and Bellinis.
Raisins - Looking across the valleys and hills of California, you will see acre upon acre of vineyards. You might think that's too much wine for one state to produce, but here's what you might not know. A vast majority of those grapes are Muscat grapes and they are used to make raisins. The same wine that makes Moscato wines also makes the tasty sweet raisins you put in your kid's lunchbox.
Riesling (REE-sling or REE-zling) - Riesling is a native of Germany where it has been cultivated for hundreds of years. These wines are delicate with flavors of apricots, peaches, honey and subtle spices. They range from dry to very sweet. In most of the world, they are simply labelled Dry Riesling which is what you might think, Riesling which is usually a semi-sweet, and Late Harvest Riesling which is sweet. In Germany, however, the labeling takes on a confusing slant. They are categorized from lowest to highest quality and the list is usually on par with the sweetness levels. From semi-sweet to the sweetest they are Qualitatswein, Kabinett, Spatlese, Auslese, Beerenauslese, Eiswein, and Trockenbeerenauslese. The main growing region for grapes in Germany is along the Moselle River and the areas you will see the most are Michelsberg and Goldtropfchen.
Rosé (ro-ZAY) - These wines are basically lighter style versions of the red wines that they're based on. For a winemaker to produce a Rosé, they leave the juice sitting with the red grape skins for a short period of time. These wines would be full red wines if they were left longer, but straining the skins early gives them some of the red and purple hues and imparts hints of the flavors. The best versions of these wines like Mourvedre and Cotes du Rhone are crisp and dry or they have a touch of fruity sweetness. Wines like White Zinfandel and White Merlot can be categorized as Rosé even thought they are a different style of sweet wine. You can read about the difference under the White Zin definition.
Sake (SAH-keh) - Originally a Japanese alcohol beverage, Sake is made from fermented rice. While it is often called a "rice wine" it is actually processed more like a beer than a wine. Depending on its producer, it can be sweet or dry, but they all have hints of flowers, spices, and herbs. There are two basic types of sake; Futsu-shu and Tokutei Meisho-shu. From there, it gets really, really complicated. It's rare that I refer someone to Wikipedia, but this is one of those times. http://en.wikipedia.org/wiki/Sake
Sangiovese (san-geeoh-VEY-say) - These are the grapes that are used as the main feature of Chianti and Super Tuscan wines and 100% of the grapes used in Brunello. The wine made from them very often has a bright cherry flavor with hints of strawberry, plum and spices. They are a medium tannin which makes them smooth and fruity while staying a dry wine. Brunello wines, however, tend to be more robust with more concentrated fruit and higher tannins.
Sangria (san-GREE-ya) - When it's pre-bottled, Sangria is a blend of wine and a little bit of fruit juice, a sweetener like honey or sugar, and brandy to raise the alcohol level back to around 10 or 11%. However, a lot of people take pride in their special home made Sangria recipe. It usually involved a dark red wine like Cabernet or Merlot, chunks of fruit, fruit juice, triple sec, brandy, flavored brandy, honey, sugar, 7up, seltzer, pennies or chewing gum. Well...not the last two, but pretty much anything goes when you're making Sangria at home. There are dozens of recipes out there. You can have fun trying a new one every time you want a refresher.
Sauternes (SOW-turn) - These are a French white wine that tops the chart on the sweetness scale. They are made from Sauvignon Blanc, Sémillon, and/or Muscadelle grapes. On the vine, the grapes are allow to go through the process of noble rot (see definition above). The painstaking process of the production makes these wine fairly expensive to very expensive. The taste of them is heavenly if you like sweet peaches, honey, apricot and hints of almonds. Take one sip of this wine and the flavor will last for a few minutes because of how thick and rich this wine is.
Sauvignon Blanc (SOV-in-yon BLONK) - Sauv Blanc wines have a noticeable acidity that isn't found in many other wines. They are crisp and tart with prominent citrus flavors, herbs, and sometimes sweet grass. Sauv Blanc wines from New Zealand usually have the specific citrus taste of grapefruit while the rest of the world leans more toward a lemon, passion fruit and mandarin flavor. Other names for Sauvignon Blanc are Fumé Blanc, Sancerre, Pouilly-Fumé, Graves, and as a sweet wine in Sauternes.
Sémillon (SEM-ee-yon) - Sémillon is a grape that is used a lot in blending, but it can also stand on its own as a white wine that runs the gamut of sweetness levels. More often than not, it is used to add a touch of sweetness to Sauvignon Blanc and Chardonnay. It's used in nearly every wine producing region so you have probably had some and didn't even know it. But now you do!
Sherry - Sherry is a fortified wine made in and around the Spanish town of Xerez (Jerez). Sherry undergoes a different treatment than most wines after fermentation. Sherry goes through a fermentation like any other wine, but the process is capped when Brandy is added after fermentation is complete. This results in a dry, higher alcohol wine. The sweetness of some Sherries comes from adding regular table sugar to raise it to the level that the winemaker had in mind. Dry Sherry often tastes very nutty and slightly bitter while sweeter Sherries have a rich caramel and honey flavor. The ranges of Sherry are from Fino and Manzanilla being a light almost table wine style to Oloroso and Amontillado being heavy barrel aged wines to Pedro Ximenez and Moscotel being sweet desert style wines. Cream Sherry is a blend of sweeter style Sherries.
Shiraz and Syrah (shi-RAHZ & si-RAH) - The two names to the left are synonyms for the same grape. The only difference is the winemaker's style choice could lead him or her to call it one or the other. In France, they prefer to call it Syrah. The style is generally full bodied and medium to high in tannins so they tend to make your face pucker a little bit. Due to overall cooler climates, they often have a rich flavor of blackberries, mint and hints of pepper. Other places that are influenced by the French model of Syrah are Oregon and Washington in the northwestern part of the U.S. and in some counties in California. In Australia, they like theirs to be called Shiraz. They have a tendency to be fruitier and have less tannins and exhibit characteristics of anise, plums and spices. There are also producers in California that have developed similar styles to those of Australia.
Sommelier (so-mahl-YAY) - This person is a wine expert that is often employed by fine dining restaurants as a benefit to their guests. A Sommelier can identify for diners what wine would best suit the meal that they are planning to have. And pairing wine with a meal can greatly improve your experience. A Sommelier is required to take a wicked hard test to prove to the International Sommelier Guild that they know their business. They must be able to taste a wine and determine which varietal it is, whether it is new world or old world, what esters are prominent in the wine, what country it is from, what region it is from, and what vineyard it is from. All of that knowledge take years of training and tasting. To say that you need a nose for wine to be a Sommelier would be a vast understatement. The grade below Sommelier is Certified Wine Expert. They know a lot of the same information, but can't necessarily pinpoint every wine that is on the exam.
Steen - This is traditionally what they call Chenin Blanc in South Africa. Since a lot of people wouldn't buy it because they didn't what Steen was, many wineries changed the name to Chenin Blanc to cater to more of the wine world.
Tempranillo (temp-ra-NEE-yo) - This great grape has been grown on the Iberian Peninsula since the time of the Phoenicians. If you don't remember them, don't worry. Just know they've been there a long time. Tempranillo grapes ripen earlier than most Spanish grapes. That gained them the name which means "Early". They are robust red wines, but they have a tendency to be kind of neutral in flavor. Alone they exhibit tastes of plum and strawberry, but it is so subtle that they are usually blended with another grape or two to flesh out a full flavor.
Terroir (tehr-WAHR) - This term can be confusing when wine snobs throw it around assuming you know what they're talking about. What it means is the total natural environment in which a particular wine is produced. This includes factors such as what type of soil the vines are in, topography or lay of the land, and climate like rainfall, temperature and foggy conditions. Some experts question the true impact of Terroir on the final outcome of wine, but centuries of planting grafts of the same plant on different continents lends itself as proof that the same vines can be affected by where they're grown.
Trebbiano (treb-ee-AH-no) - This is the second most planted grape in the world. The vines produce a lot of grapes, but the wine it yields is often too light in flavor to be used on its own. However, this makes it great as a base wine for more aromatic and flavorful wines. It is also called Ugni Blanc in France and is used solely for the production of Cognac.
Valpolicella (VAL-pohluh-CHELL-uh) - This is a wine region in Italy that is second in production only to Chianti. Its wines are made from a few different grapes that are hard to pronounce, but they are spectacular to drink. They tend to be what a lot of restaurants and families use as an everyday red wine. They are light bodied and very fruity, but deeper flavors are sometime added with the leftover grape skins strained off of Amarone wines.
Vermouth (ver-MOOTH) - Aromatic and herbaceous, these wines are most often associated with Martinis. However, some of the best Vermouth is used as an Aperitif to stir your taste buds before a meal. Every Vermouth recipe is different so it just takes a little trial and error to find the right one for you.
Vinho Verde (VEE-no VERH-day) - Hailing from the Minho region in Portugal, these are light and refreshing white wines. There can be red, white and rosé versions, but white is the most common. The literal translation is "Green Wine" but more accurately it is "Young Wine". They usually have a fresh citrus taste with hints of flowers and softer tropical fruit. Vinho Verde wines are also slightly fizzy. In the beginning, it was because of a second fermentation inside the bottle, but now the second fermentation happens in the winery and carbon dioxide is added.
Viognier (vee-ohn-YAY) - Viognier is very similar to Chardonnay in that it can be a full bodied white wine. The difference is Viognier is more aromatic and has the taste of apples, pears, and flowers. It is kind of the halfway point between Chardonnay and Gewürztraminer.
Vouvray / Chenin Blanc (VOO-vray) - Vouvray is the name the French have given to Chenin Blanc wines. It's also called Pineau de la Loire and about twenty other name, but who really has the patience to remember all of that? Just remember that Vouvray is Chenin Blanc and see what it tastes like under the Chenin Blanc definition.
White Zinfandel / Merlot - These pink wines are different from anything labelled Rosé. They go through what is called an arrested fermentation. It just means that the yeast is taken out long before it turns all of the sugars into alcohol. This causes the juice to be kind of a half wine - half juice blend. They come out very fruity, light and low in alcohol which is why it has become one of the most purchased wines in the world. It can give people who may not like wine a chance to drink or try some wine without getting into a drier style that they may not enjoy.
Zinfandel (ZIN-fun-del) - Please don't confuse this wine with White Zinfandel. Although White Zin is made from this grape, it is not a representation of what Zinfandel can be. Zinfandel grapes can produce wines with a wide ranging variety. Some younger vines produce light, jammy style wines while older vines can produce hearty, robust wines with dark berry and spicy flavors. Red Zinfandel packs plenty of tannins and a slightly higher alcohol content which easily compares to some Cabernet Sauvignons.