Popular Styles of Wine
Popular Wines - White
Champagne (shahm-PANYEH)
The region in France that produces the only sparkling wine that can be officially called Champagne. Under U.S. labeling law a semi-generic term for sparkling wines containing an induced effervescence from carbon dioxide most commonly captured during a second alcoholic fermentation. Champagne is usually a blend of Chardonnay, Pinot Noir and Pinot Meunier.
Chardonnay (Shar-doh-NAY)
A dry, rich wine with a wide range of complex flavors of apple peach, citrus, pineapple and fig. Usually oak-aged. Originated in Burgundy, France and popular in California. A complement to chicken, seafood and cream sauces.
Gewürztraminer (guh-VERTZ-trah-MEE-ner)
Ranges from delicately sweet, to semi-dry offering flavors of lychee nuts, gingerbread, vanilla and fruit cocktail. Most typically spicy and medium-bodied. Produced almost exclusively in Alsace, France. Complements Asian foods, light spicy dishes, poultry and smoked meats.
Muscat/Moscato (Mus-CAHT)/(Mus-CAH-toh)
A grape grown in France and northern Italy with extremely fruity, floral and musky aromas/flavors. Used to make sparkling Asti and Moscato d’Asti, a low-alcohol sweet wine. Offer with dry pastries and mature, firm cheeses.
Pinot Grigio (PEE-noh GREE-joh)
A light-bodied white which is usually dry, crisp and refreshing with floral, citrus and mineral notes. Popular Italian varietal. Well suited to fish dishes and all pastas.
Pinot Blanc (PEE-noh BLAHNGK)
Pinot Blanc grapes produce dry, white wines often compared to Chardonnay. Most noted growing area is Alsace, France. Also produced in California and Alto Adige, Italy. Noted for their fresh, yeasty, appley aroma, sometimes with hints of spice taking on honey overtones when aged. Offer with mild cheeses, grilled fish, or roasted poultry.
Riesling (REES-ling)
Ranges from sweet to semi-dry and tends to be fairly light-bodied. Flavors of pear, peach, apricot, pineapple, honey and flowers. Produced in Alsace, France. Serve alone as a cocktail and with lighter dishes.
Sauvignon Blanc / Fumé Blanc (SO-veen-yon-BLAHNGK) / (Foo-MAY-blahngk)
Ranges from grassy or herbaceous to citrus and grapefruit with peach and apricot flavors that are both dry and crisp. Great with grilled chicken and seafood. French varietal also produced in New Zealand and California.
Sémillon (Say-mee-YAWN)
A white grape found in the Graves and Sauternes regions of Bordeaux, France, and Australia, but also in the U.S., especially the Pacific Northwest and California. Mainly a blending grape with Sauvignon Blanc to provide weight and depth. It has a hay and honey or herbal quality. Great with many fish dishes.
Torrontes (Tohr-ron-TAYS)
A unique aromatic wine almost exclusively grown in Argentina. A crisp, fruity floral alternative to Chardonnay offering a characteristic aromas and flavors full of flowers and hints of citric fruit with an extra zing of spice and acidity on the finish. Ideal as an apertif or the perfect match for fresh seafood. Serve chilled.
Viognier (Vee-own-YAY)
An “unoaked” white with a coconut, lychee nut or dried apricot taste from the Rhône Valley region of France and California. Complements fish and chicken.
Popular Wines - Red
Beaujolais (BOH-joh-lay)
A section of Burgundy, France from which this wine derives its name. Many associate Beaujolais with Nouveau wines from this region that are intended to be drunk immediately after harvest in November. All Beaujolais is made from Gamay, a soft, fruity grape. See Gamay.
Bordeaux / Meritage (Bor-DOH) / (MEH-rih-tej)
One of the world’s most famous wines from the southwest region of France by the same name, ranges from medium- to full-bodied. A blend that may include Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. Aging adds power and elegance. Complements beef dishes like roast beef or steak.
Cabernet Franc (CAH-behr-nay FRAHNGK)
In Bordeaux, Cabernet Franc is most often blended with Merlot and Cabernet Sauvignon, usually not as the dominant grape. It is also the source of the best Loire reds (Chinon). Similar in structure and flavor to Cabernet Sauvignon, it lends cherry, blackberry, and vanilla aromas with tannins that are soft and gentle. Serve with meats and hearty foods.
Cabernet Sauvignon (cah-behr-NAY so-veen-YON)
Improves with age. Originated in Bordeaux, France. Ranges from medium- to full- bodied. Dry, yet smooth wine with flavors of berry, blackcurrant (cassis), mint and black pepper. Serve with meats, pasta with red sauces and hearty foods.
Carménère (Cahr-meh-NEHR)
An ancient Bordeaux blending varietal now popular in Chile. Often confused for Merlot.
Chianti (Kee-AHN-tee)
A dry, medium-bodied red of predominantly Sangiovese grapes. Known to have a hint of earthiness and cherry, but not overly fruity. Goes well with veal and pasta with red sauces.
Dolcetto (Dowl-CHEH-toh)
Known as an everyday quaffing wine in Italy’s Piedmont region, Dolcetto is made from a fruity grape of the same name.
Gamay (Gah-MAY)
Light- to medium-weight fruity wines suggesting flavors of bananas, berries, and peaches. Wonderful with hearty meats and cheeses. See Beaujolais.
Grenache (Gruh-NAHSH)
A low tannin grape offering intensely fruity cherry, plum and tobacco qualities. Originated and widely cultivated in Spain (as Garnacha) where it is blended with Tempranillo. In France, blended with Cinsaut and Carignan. In Chateauneuf-du-Pape used as the primary grape, although blended with as many as twelve other varietals. Also grown in Australia and California. Accompanies roasted poultry well.
Malbec (MAHL-bec)
A French grape originally grown in Bordeaux and used as a blending grape. Also now popular in Argentina and Chile as a stand-alone varietal. Serve with game or roasted lamb.
Merlot (mare-LOH)
Typically smoother and softer than Cabernet Sauvignon, but needs less aging before its flavors of red cherries and plums reach maximum richness. Originated in Bordeaux, France. Shows well with meats (especially lamb) and salmon.
Montepulciano (Mohn-teh-pool-chee-AH-noh)
Often confused with Vino Nobile di Montepulciano (made from Sangiovese). A rustic grape widespread in central and southern Italy. Popular in the Abruzzi region where it is made into Montepulciano d’Abruzzo creating deeply colored, rich red wines with blackberry fruit flavors and spicy, peppery qualities. Serve with Italian fare.
Petite Sirah (Peh-TEET see-RAH)
Popular in California. Used as blending material for strengthening reds. It can also be produced as a standalone varietal. It offers flavors of red fruits and black pepper with cassis, chocolate and mint aromas. Boasting an earthy, leathery quality it is a good match with barbecued meats.
Pinotage (PEE-noh-taj)
A red hybrid of Pinot Noir and Cinsault grown in South Africa with a red berry and earthy, aromatic quality. A complement to duck, pork, beef and pasta.
Pinot Noir (PEE-noh-nwahr)
Generally the lightest body of reds with strawberry, raspberry, blackcurrant, and cherry flavors. Often earthy and spicy. Great with salmon, pasta salads, lighter cuts of meat and oilier poultry.
Rhône Blend (Roan)
From the Southern Rhône Valley of southeast France. Southern Rhône reds usually blend many grapes (typically Grenache, Syrah and Mourvèdre) with the most famous being Chateauneuf-du-Pape. Syrah is the sole red grape of the northern Rhône.
Sangiovese (Sahn-joh-VAY-say)
A lively red wine with an herbaceous cherry quality. The basis for Chianti. Grown primarily in Tuscany, Italy. Well suited with pasta, beef or poultry.
Super Tuscan (SOO-per TUHS-cahn)
The unofficial term that developed when winemakers began experimenting with non-native varietals creating blends beyond what the DOC (the entity that controls the production and labeling of wine in Italy) permitted to produce their own styles of wine. Often pricey. Perfect with red meats and Italian foods.
Syrah (see-RAH)/Shiraz (SHEAR-oz)
Grown in the Rhône Valley region of France and in the U.S. Dark in color exuding intense flavors of blackberry, cassis, violets and smoke with black pepper and graphite notes. In the Southern Hemisphere, Shiraz refers to the Syrah grape. Sweeter than its counterpart, Syrah, found in the Northern Hemisphere. Great with meals that include beef, pork or pasta.
Tempranillo (Tem-prah-NEE-yoh)
A major Spanish grape often compared to Pinot Noir or Sangiovese contributing elegant, earthy flavors of strawberry, spice and fresh tobacco. Pair with rice/grain recipes and lighter cuts of beef.
Zinfandel (ZIN-fahn-dell)
California’s signature grape, also referred to as Primitivo in Italy. Varies in body from light to heavy. Typically full of berry, raspberry and raisin flavors and a bit spicy. Serve with pizza, pasta and red meats.
