WINE |
DESCRIPTION |
TASTE |
| USA - WHITE |
| Chablis |
Rather neutral blended wines. Light
bodied. |
Dry |
| Rhine |
Blended wines. Light bodied, fruity
and soft. |
Semi-dry |
| Sautern |
Blended wines. Light bodied, simple
smooth and fruity. |
Semi-sweet |
| Chardonnay |
Light to medium body wines that
sing with subtle citrus and mineral flavors. |
Dry |
| Chenin Blanc |
Light fruity. Produced in bot a
dry and Semi-dry style. Crisp, clean and simple. |
Semi-dry |
| Sauvignon (Fume’
Blanc) |
Slightly grassy aroma. Light to
medium body. Usually some degree of complexity. |
Dry |
| Johannisburg Riesling |
Produces distinctive fruity, delicate
wines. Peachy or apricot aroma. Late harvest styles tend to have
a honey-like character. |
Semi-dry to Sweet |
| USA - RED |
| Burgandy |
Blended wines – soft, smooth
and generally light bodied. |
Dry |
| Chianti |
Blended wines – medium to
full bodied. Fruity and ten to have a slightly acidic bite. |
Has a slightly acidic bite |
| Cabernet Sauvignon |
Medium to full bodied. Can have
great concentration and depth. Tend to be tannic in their youth. |
Dry |
| Beaujolais |
Light bodied. Preferred for their
fruity aroma and taste. Should be drunk young. |
Dry |
| Merlot |
Medium to fairly full-bodied. Lighter,
softer tannins than Cabernets, more accessible when young. |
Dry |
| Pinot Noir |
Generally light to medium bodied.
Known for their elegance rather than power. At their best, aromatic
with a touch of spice. |
Dry |
| Zinfandel |
A grape almost unique to California.
Varies greatly according to winemaker’s style. Light to heavy
bodied, from tannic and concentrated to easy drinking and fruity,
and from table to dessert wines. |
Dry |
| ITALY - WHITE |
| Frascati |
Lightest in color and body of all
Italian wines. Very delicate, soft and smooth. Produced from Malvasia,
Trebbiano and other light grapes. |
Dry |
| Orvieto |
Produced from Trebbiano, Verdello,
Grechetto, and Malvasia Dry to grapes. Made in 2 styles: Abboccato(semi-sweet)
and Secco(dry) fruity, light and neutral in aroma. |
Dry to Semi-dry |
| Pinot Grigio |
Light-bodied with floral aromas.
Fruity, yet dry with a crisp finish. Produced in many regions. |
Dry |
| Soave |
Most popular Italian white. Produced
from Garganegra and Trebbiano grapes. Light fragrance, light body,
and a touch of bitter almond. Best are labeled “Classico”. |
Semi-dry |
| Trebbiano |
Straw yellow, light bodied with
a faint aroma. Rather neutral Taste with a hint of bitter almond.
Produced in many regions. |
Dry |
| ITALY - RED |
| Bardolino |
Pale, light bodied Veronese reds.
Fruity and fresh. Should be drunk young. |
Dry |
| Chianti |
Medium to full bodied. Fruity and
slightly acidic. Riserva receives 3 years of aging. |
Dry |
| Lambrusco |
Light, slightly effervescent, soft
and fruity. |
Semi-dry |
| Valpolicella |
Veronese red. Light and fruity
with a slight bitteress. A touch heavier bodied than Bardolino.
Should be consumed young. |
Dry |
| FRANCE - WHITE |
| Bordeaux |
Light bodied pleasant and soft.
Tend to have a slightly herbal aroma and light flavors. |
Dry |
| Burgandy |
Chardonnay based, medium bodied,
complex, and longer lived than most whites. Considered by many to
be the world’s finest whites. |
Dry |
| Loire |
This region covers a variety of
light to medium bodied wines. From very dry Melon and Sauvignon
Blanc based wines to off dry Chenin Blanc based wines. |
Dry |
| FRANCE - RED |
| Bordeaux |
Medium to full bodied. Made from
Cabernet Sauvignon and Merlot grapes. Astringent in their youth.
Can have great complexity and life. |
Dry to Semi-dry
|
| Burgandy |
Rich, medium bodied. An aromatic
bouquet and earthy flavors. Pinot Noir grape is used to produce
these wines. |
Dry |
| Rhone |
Some of the most robust of the
French wines. Very full bodied tannic, intense and fruity. Tend
to have a purplish cast when young. |
Dry |
| GERMANY - WHITE |
| Mosel |
Light, flowery, delicate. Among
the world’s finest when made from the Riesling grape. May
have a slight spritz when young. |
Semi-dry to sweet |
| Rhine |
A touch fuller bodied, broader
and softer than Mosels. Those made from Riesling can have great
character and complexity, to sweet especially in the late harvest
levels. |
Semi-dry to sweet |
