Alicante: a light bodied wine with hints of tannin,
astringency, and acidity. A wine that is not over powering
with flavorant characteristics. It is best when consumed
while young. It has a beautiful, rich “brick red” color.
Amarone: “the great bitter”-a dry Italian wine. This full
bodied wine is very ripe, raisin, and has very little acid.
This ruby purple wine will not disappoint any dry wine
lover, especially with its unique flavors of licorice, tobacco
Barbera: vivid hue of red which characterizes full fruity
flavors. This wine has a minimal amount of tannins which
means it will not be astringent. Taste perception can vary
from fresh cherry to a plumy boldness. If aged, this wine
can have a touch of spiciness.
Bardolino: a dry, soft, delicate Italian wine that
exemplifies a bitter after taste. It has a delightful fruity
aroma. Fun Fact: In the 1800s, Bardolino must was
fermented in waterproof holes in the ground which were
covered by stone slabs.
Barolo: has a profound red color and is thick and complex
with flavor. Barolo can have tasting notes of roses, fruits,
oak, and licorice.
Beaujolais: A dry French wine that is fruity, fresh,
simple, and light bodied. It has a high acidity and not
tannic nor astringent. It is best when consumed young.
Brunello: A large grape variation of Sangiovese.
It was the first wine in Italy to be recognized as
having “high status.” It has a high acidity and a light body.
Cabernet Franc: pronounced character, soft but distinct
tannins and deep color, ages well. Usually blended with
other grapes to produce a light to medium bodied wine.
Fruitier than Cabernet Sauvignon.
Cabernet Merlot: Flavors of black current and cherry,
the Merlot blend smoothes it. A full bodied wine and its
pungent flavors linger on the palate.
Cabernet Sauvignon: rich, intense wine that has aromas
of deep berry fruits and flowers. Has a smooth lingering
Carignane: deep violet-purple hue, strong tannins and
has a high alcohol content. Used for blending due to its
Carmenere: a deep colored full-bodied, dry and fruity red
wine. Aromas of spice, jam, raspberry and dark chocolate
with flavors of tobacco and fig.
Chardonnay: tasting notes of apples, pears, lemons,
peaches and grapes. Terroir has a significant influence on
this variety’s chemistry and flavors.
Chateau Neuf de Pape: Full bodied with powerful
character. Offers hints of chocolate, cocoa, and smoke.
Chianti: Very young tasting. It has the fruity fresh appeal
of Beaujolais and is usually a Sangiovese grape blend.
Carmenere: deep full bodied, dry and fruity. Aromas of
spice, jam, raspberry and dark chocolate. Hint of tobacco
Dolcetto: “little sweet one.” Traditional styles are light
purple in color with low tannins, cherry, raspberry, jammy
flavors with hints of spice.
Frascati: Italian white wine which can be either dry or
sweet. Has a citrus, floral flavor and striking acidity.
French Colombard: a very fruity, crisp, dry wine with
flavors of peach and lemon. Low acid.
Gewurztraminer: One of Germany’s best known
varieties its name translates to “spice.” It is naturally high
in sugar and well balanced in acidity. Typically off-dry with
aromas of roses, passion fruit and floral notes.
Grenache: Most widely planted red grape variety in the
world. This wine is spicy, berry-flavored and soft on the
palate. Neither astringent nor tannic. It is mostly used as
a blending grape because of its high yield and success in
Lambrusco: An Italian wine known for its natural
effervescence. A sweet medium bodied wine that has
berry tasting notes and a high acidity.
Liebfraumilch: A semi-sweet German white wine. The
name means “beloved lady’s milk.” It is a classic medium
to dry wine with a pleasant fruity and floral flavor.
Malbec: Makes a dry spicy wine. Powerful character with
blackberry, plum, red pepper, sweet cherry, spice licorice,
and deep bittersweet notes, almost like unsweetened
chocolate or espresso.
Malvasia/Melavasia (Red, Blanc or Nera): Typically a
delicate, sweet wine with high alcohol content.
Meritage: A blend of Cabernet Sauvignon with other red
varieties to make a unique and palatably pleasing table
Merlot: softer and fruitier than Cabernet Sauvignon but
has many similar characteristics to it. It has black cherry,
currant, cedar, and green olive tasting notes.
Montepulciano: hearty and acidic. It has dark fruity
flavors and surprising hints of cocoa, chocolate, and
Muscat, Muscato, Muscatel Alejandria : has a sweet,
floral aroma. Due to the high level of sugar it is commonly
used for sweeter style wines. However, it can be used to
make a wine with high alcohol.
Nebbiolo: a full flavored wine with well-balanced, high
levels of acidity and tannins. Its aroma is memorable with
roses and tar.
Palomino: A Spanish grape used to make sherry. The
grape is typically very low in acid and oxidizes easily.
Petit Syrah: its blackberry and spice aromas make a
robust wine with a dark inky color. Makes a well balanced
wine and can be described with scented flavors of
carnations and violets.
Pinot Grigio: A soft, gently perfumed white with hints of
honey nut to spicy musk. One of the most popular whites.
Pinot Noir: aromas resembling black currant. Sweet
fruitiness and low tannins. Aging brings out a spicy and
smoky flavor. Its flavors are reminiscent of sweet red
berries, plums, tomatoes, cherries and occasionally have
a notable earthy or woody flavor-depending on growing
Riesling: A very aromatic grape variety that displays a
flowery perfume. Usually makes a semi-sweet or dry wine.
Fruit flavors may range from peach, green apple and citrus.
It is a very “terroir specific” wine (influenced by its place of
Rioja: can be either a red or white. The red rioja has
berry and stone fruit notes while the white rioja has citrus
and tropical fruit flavors. Typical grapes used in this blend
are Tempranillo, Garnacha Tinta, Graciano, and Mazuelo.
Ruby Cabernet: a full red color. It is big bodied with
flavors of black currants, cherries and raspberries. It is a
cross between Cabernet Sauvignon and Carignan.
Sangiovese: ruby red in color has a luscious red cherry
character with hints of violets.
Sauvignon Blanc: light to medium-bodied dry wine that
develops an herbaceous bouquet & spicy taste.
Soave Classico: full bodied and has a clean, fresh, nutty, and fruity flavor.
Shiraz: a blend of blackberry, spice and chocolate notes.
Considered to make top quality wines.
Syrah: A dark, rich color and has a ripeness that delivers a
full zesty finish.
Thompson Seedless: a grape used to make sweet table
wines. Has a greenish white color.
Trebbiano: has a Low alcohol concentration which helps
makes it crisp and light. May be high in acid.
Valdespena: dark and fruity, similar to Zinfandel
Valpolicella: Made from three grape varieties: Corvina
Veronese, Rondinella, and Molinara. This wine is a light,
fragrant table wine known for its sour cherry flavor.
Verdicchio: Very rich in body and texture and has a lot of
character. It is high in acidity, has flavors of green apple,
lime and has an almond finish.
Vermentino: Full bodied with scents of citrus, leaves, and
nuts. Can be high in acid.
Vieux-Chateau-du-Roi: “great old house of the king.”
Has a bouquet of stony mineral notes that linger with red
licorice and blackberry aromas. It is a full bodied wine.
Vino de Casa: house red select blend.
Viognier: intense fruitiness but shows a dry and aromatic
White Merlot: Merlot grapes that are not macerated
which results in a white or blush wine. Maceration is
contact with the grape skin, which contact extracts color.
Zinfandel: a deep red, spicy, peppery wine with a hint of
fruit favors of berries or dark cherries.
Zinfandel Royal: deep red in color like an old vine