INTRODUCTION –who am I and my Background.

5 mins max

Wine regions

Basic grape varities.

Serving the wine , temperatures and serving techniques storage of open wine.

• France
o Bordeaux: One of the most famous wine regions in the world,
Bordeaux only allows 5 red grape varietals, Cabernet Sauvignon,
Merlot, Cabernet Franc, Malbec and Petit Verdot, and most wines
are a blend of these. The wines tend to be full-bodied and well-
structured wines of nobility and grace, at their best. They exhibit
dark fruits and sometimes earth, cedar, tobacco and pencil lead-
like aromas and flavors. They generally age very well. Generally,
"left bank" appellations such as Pauillac, St.-Estephe, St.-Julien,
Margaux and Graves have high percentages of Cabernet in the
blend while "right bank" wines such as St.-Emillion and Pomerol
have more Merlot. The dry white wines produced largely consist of
Sauvignon Blanc, Semillon and Muscadelle. The whites are
minerally, rich wines that can also age well. Sweet white wines are
also made in the appellation of Sauternes and Barsac.
o Burgundy: Most of the wines of the Côte d'Or, the most famous
part of Burgundy, are made from either 100% Pinot Noir for reds or
from 100% Chardonnay for whites, although there are a few
exceptions. These each produce potentially profound wines that can
have a seductiveness that is hard to resist. The reds vary from
fruity and light to meaty, earthy, and floral dark fruits and
everything in between. The whites are full-bodied and full of
minerals as well. Both can be very complex and have great finesse
with a silky mouthfeel.
o Northern Rhône Valley: The Northern Rhône, which includes
such appellations as Côte-Rôtie, Hermitage, Crozes-Hermitage,
Cornas and St.-Joseph, primarily makes rich red wines from the
Syrah grape. These wine regions, particularly the first two, make
profound wines which age well and have great, smoky dark flavors
and a velvety texture. There is some white wine made, mostly from
Marsanne, except in the villages of Condrieu and the Chateau
Grillet which make aromatic whites from Viognier.
o Southern Rhône Valley: The southern part of the valley produces
meaty, rich red wines like the north, but from a very different mix
of grapes. In fact, 13 red varietals are allowed in Chateauneuf-du-
Pape, the most famous village in this area. The most common in
order of decreasing usage in blends are Grenache, Syrah and
Mourvedre. These wines are generally rich and chewy with great
aromatics that echo the scents of the Provençal hillsides, smelling
of wild herbs and flowers. They also tend to be quite mineral due to
the large stones that are in many of the vineyards. A bit of white
wine is made as well, a large percentage from the Roussanne
grape.
o Loire Valley: The Loire is one of the largest wine regions in France
with many sub-regions so it is hard to generalize. For white wines,
 there are three important grapes. Chenin Blanc makes the wines of
Vouvray, Savennieres and the Coteaux du Layon, all of which can
vary from dry to very sweet. These are vibrant, fresh, mineral-
imbued wines that are capable of improvement with air. They can
be a great value as they are under-appreciated on the world
market. Sauvignon Blanc is the grape of several regions including
Sancerre and Pouilly-Fumé. They make medium to full-bodied
wines which can show smoky minerality like flint and even an
herbaceous grassiness. They are excellent food wines. Finally, the
melon de Bourgogne makes simple, fresh and pure light-bodied
whites in Muscadet that are very refreshing and great with shellfish
and other seafood.
o Alsace: Alsace is a small region that is near the border with
Germany. Its beautiful towns look more Germanic than French and
the food is similar as well. Unlike most of the previous regions in
which you will not find the grape varietal mentioned on the wine
label, in these wine regions most of the wines are named for the
grape, often with a vineyard or village name as well. There are
several grape varietals grown but the most prevalent and important
are Riesling, Pinot Gris, Gewurztraminer and Muscat. All can make
dry wines as well as late harvest sweet wines (called Vendange
Tardive or Selection de Grains Nobles, which are the most sweet,
produced from shriveled concentrated grapes). The styles for each
vary so see our Wine Varietals page for more details on some of
the wine styles.
o Champagne: As you probably are all aware, Champagne primarily
makes sparkling wines. The primary grapes grown in these wine
regions are Pinot Noir, Pinot Meuniere and Chardonnay. Most wines
are a blend of the grapes but a Blanc de blancs is a Champagne of
only white grapes (Chardonnay) while a Blanc de noirs is a white
Champagne of only red grapes. Rosé wines are also produced.
While they vary from light, ethereal and crisp to big, rich, yeasty
and toasty, the best Champagne can be a profound experience.
• Italy
o Tuscany: This large region in the middle of Italy is most well know
for Chianti, a region that grows primarily Sangiovese. The wines
are fruity and earthy, with good acid, making them excellent food
wines. Brunello is another region with red wines made from a breed
of Sangiovese called Sangiovese grosso or Brunello which are more
full bodied and can age very well. While there are several small
sub-regions, many wines from Tuscany have gone their own way
and produce interesting new wines from any number of varietals,
from Bordeaux varietals like Cabernet and Merlot to traditional
Italian grapes. These vary tremendously in style but are generally
called "Super Tuscans" or Vino da Tavola (literally, table wines).
o Piedmont: In the north of Italy, this region is know most for its
rich, seductive red wines made from the Nebbiolo grape in wine
regions such as Barolo and Barbaresco. These wines can be
profound and are worth a special search, however they can be
quite expensive. Easier to afford are the table wines made from
Barbera which makes a nice rich, heady and fruity wine that is
outstanding with food (often referred to as the poor-man's Barolo).
Dolcetto is a lighter grape which makes easy, fresh and fruity wines
for easy drinking.
• California
It is very hard to generalize with wine regions like California. There are no
restrictions on what types of grapes you can grow where so there is a
 huge variety of wine types and styles produced. There are also no truly
indigenous grapes so all the types of grapes are ones brought from
France, Germany, Italy and other Old World countries. In general,
California wines tend to be more fruit-forward and ripe than their
European cousins, even when made from the same grape. Part of this is
the warmer climate, but it is probably also a stylistic difference. Here are
some generalizations about the different wine regions within California.
o Napa and Sonoma Valleys: These are two of the oldest regions
that have been producing wines in California. Many grape varietals
are planted but Cabernet Sauvignon, Merlot, Zinfandel, Chardonnay
and Sauvignon Blanc are all prominent. Styles vary dramatically
from grape to grape and from producer to producer. Most of Napa
and some of Sonoma are best for the Bordeaux varietals like
Cabernet and Merlot.
o Central Coast: This is a large region ranging from around Santa
Barbara and all the way up to just south of the Bay Area. Many
types of wines are grown here but because of the slightly cooler
conditions in many parts of the central coast grapes like
Chardonnay and Pinot Noir seem to do particularly well here. Syrah
has also taken on and shows a lot of promise at many excellent
vineyards.
o Russian River Valley: This is technically part of Sonoma, at the
far northern end of the valley, but is often considered separately.
Again, like the central coast, this tends to have a cooler climate,
with fog and cool air coming in from the Pacific to cool the vines.
This makes it excellent for cooler weather grapes like Pinot Noir
and Chardonnay as well.
• Germany: It is a shame to lump all the wines of Germany into one
paragraph. There are several wine producing regions and many wonderful
wines which range from bone dry to sticky sweet. The large majority are
white wines, most profoundly produced from Riesling, the noble grape of
Germany. You do see other grapes as well but most are hybrids of Riesling
and other grapes. In regions like the Mosel-Saar-Ruwer river valleys, the
Pfalz and Rheinngau, profound wines can be made. There is a complex set
of names for the level of ripeness of wines, ranging from dry to sweet.
However, even the sweet wines are not cloying and hard to drink as the
best Rieslings have intense mineral flavors and acidity to hold it together
and give it power and grip. These can be truly great wines that age a very
long time.
• Spain: Again, sorry to abbreviate a whole country into one section. Spain
produces a number of wine styles in many different regions. One of the
most famous, Rioja, makes beautiful aromatic red wines from the
Tempranillo grape, which is often blended with others. Other regions like
Priorat and Rueda among others have come on strong of late and can be
found in many wine stores. White wines and Rosato are also produced in
most of these regions. Sherry is a special wine produced in a couple wine
regions in Spain. It is a fortified white wine which is cask aged and can
been anywhere from dry to sweet. They have a unique oxidized flavor that
some people love and some hate. It has been described as nutty and
honeyed. It makes a great aperitif, dessert wine or even accompanies
some foods beautifully.
• Madeira: Madeira is an autonomous Portuguese archipelago in the north
Atlantic ocean which is known for its wine by the same name. This is a
fortified wine which is also made in dry and sweet versions like Sherry.
Many people compare it to Port because of some similarities but they can
be quite different in flavor, with Madeira exhibiting a roasted, smoky
 aroma and flavor. These are often aged a long time before release and
even today you can find 19th century examples for sale frequently.
• Australia: Like California, there are no indigenous grapes in Australia and
so they produce several types of wine including Cabernet, Merlot,
Grenache, Chardonnay and others. However, they are probably most well
known for their Shiraz which is the Australian name for Syrah (it is the
same grape). Also like California, Australian wine regions tend to be quite
warm, leading to ripe, rich and alcoholic wines. The Shiraz do not tend to
resemble their cousins in the Northern Rhône valley in France, tending to
be more fruit-forward. However, they do make many world class examples
which can be very impressive.
• Portugal (Duoro, Port): Portugal is most well know for its red, fortified,
sweet wines called Port, although they do make a number of dry wines as
well. Port comes in several styles and is produced from several grape
varietals, most of which are unfamiliar to people outside of Portugal.
Vintage Port, produced from a single vintage, is the grand-daddy of them
all, requiring many years or decades of age to reach its peak. Tawny Ports
are aged in wood casks and therefore are more evolved, lighter in color
(hence the name) and ready to drink when bottled. There are other styles
as well, including Ruby Ports, Vintage Character Ports, Late Bottled
Vintage Ports, Single Quinta Ports, and Colheita. If you are interested in
learning more about Port, there is a great site dedicated to this unique
wine called For the Love of Port.
• New Zealand: Another of the newer wine regions, New Zealand has
produced some very interesting wines in the past couple decades. Many
grapes are grown but they have come to be known for their Sauvignon
Blancs. They are actually very good, with bright, crisp acidity and
minerality, much like their French counterparts. Some good Chardonnays
are produced as well.
• South Africa: Like New Zealand, South Africa has produced some
interesting wines. Sauvignon Blanc does well here too as does Chenin
Blanc, which is called Steen here.

Red Wine Grape Varietals

• Barbera
Regions: Barbera is one of several wine varietals indigenous to the north
of Italy, primarily in the region known as Piedmont. This area, as well as
other northern Italian regions (such as the Oltrepo Pavese) generally
make the best examples. The wines are called Barbera, often with the
name where it came from following (Barbera d'Alba for example). A small
amount is planted in other areas around the world including California.

Characteristics: Barbera is a red grape wine varietal which is fruity yet

with good depth and can have a meatiness to it. It has good acidity and
for all these reasons pairs very well with many foods. It is one of the
workhorse table wines in the north of Italy. Often known as the poor
man's Barolo, it has some of the same rich and complex characteristics
but is generally much less expensive. While some examples can improve
with some age, they generally are not long agers and can be enjoyed
young for their rich, vibrant fruit.
• Cabernet Franc
Regions: Cabernet franc is one of the wine varietals that are allowed to be
grown in Bordeaux in the southwest of France (the others being Merlot,
Cabernet Sauvignon, Malbec and Petit Verdot). It is part of the blend in
many of the wines from this region and features prominently in some of
the "Right Bank" villages such as St.-Emillion (particularly in the legendary
wine Chateau Cheval-Blanc which is primarily Cab franc). It is also
indigenous to the Loire Valley in France, where wines from Chinon,
Bourgeuil and Samur-Champigny are primarily Cab franc. It is also planted
in California and other places where Bordeaux varietals are grown. There it
is usually part of a blend with Cabernet Sauvignon or Merlot but there are
a few bottlings of primarily Cab franc.

Characteristics: This grape has some similarities to its big brother,

Cabernet Sauvignon. Generally considered not quite as noble but in the
right places is capable of greatness. It can tend to have a bit of a vegetal
or herbal aroma and flavor. While this can be a nice complexity, if under-
ripe this can be dominant and off-putting. Generally full bodied but some
examples from Chinon and Bourgeuil are made in an almost Beaujolais-
like style that is fresh and fruity and simple. The best Bordeaux, Chinon
and Bourgeuil can be quite long-lived.

• Cabernet Sauvignon
Regions: Originally from Bordeaux in the southwest of France, most wines
of the "Left Back" appellations such as Pauillac, St.-Julien, Margaux and
St.-Estephe feature a high percentage of Cabernet blended with the 4
other red grapes of Bordeaux (Merlot, Cabernet Franc, Malbec and Petit
Verdot). Cabernet is widely planted around the world, featured
prominently as a blend or along in wines from California, Italy (particularly
some "Super Tuscans" from Tuscany), Australia and others.

Characteristics: This is considered one of the "noble" wine varietals,

producing some of the most profound red wines in the world. The true
classic examples come from Bordeaux where wines like Chateau Lafite-
Rothschild, Margaux, Latour and others hit heights of brilliance. More
recently it has shined in California, most notably in the Napa Valley.
Cabernet tends to be a full-bodied wine varietal which can often age very
well, lasting for decades in the best Bordeaux and Californian examples. It
is often described as having flavors of cassis (black currant liquor),
blackberries and other dark fruits mixed with complexities such as pencil
lead, tobacco and cigar box cedar. When young they can be quite big and
tannic, mellowing with age and gaining complexity.

• Gamay
Regions: Gamay is primarily grown in the southern part of Burgundy in
France, an area called Beaujolais. Small amounts are planted elsewhere
such as in California.

Characteristics: Gamay makes a light to medium-bodied with which tends

to be very fruity. The best examples from Beaujolais can have more depth
and some meaty, earthy complexity while most of the Beaujolais Villages
and particularly the Beaujolais Nouveau tend to be much more simple and
fruity. Beaujolais Nouveau ("New Beaujolais") is a special example which
is bottled early, without extended aging, to preserve its fresh fruitiness. It
is released once a year shortly after harvest and fermentation, generally
 early to mid November. It is considered a seasonal celebratory wine,
helping to celebrate the joy of the recent harvest.

• Grenache
Regions: Grenache is one of many wine varietals grown in the southern
Rhône valley of France, particularly in the appellations of Chateauneuf-du-
Pape and Gigondas. It is widely planted throughout the south of France as
well. While Chateauneuf and Gigondas can include several varietals,
grenache generally makes up the majority in most wines. It is planted
some in California, particularly in the central coast, and in Australia. Also
known as Garnacha in Spain.

Characteristics: While grenache is known for its rich, ripe fruitiness, from
the best examples of Chateauneuf-du-Pape and Gigondas they can be
quite complex, with earthy, floral and herbal overtones. The fruit flavors
tend more toward the red fruit end of the spectrum, as compared to Syrah
for example which is generally darker. They can be quite full-bodied, high
in alcohol and quite big and chewy in the mouth. Cheaper examples are
generally simpler and fruitier with lighter body.

• Malbec
Regions: One of the Bordeaux wine varietals, this is primarily a minor part
of the blend in wines from this region. It is also grown and blended with
Cabernet and Merlot in other regions which produce these wines. Single
varietal bottlings are rare but are most prominent in Cahors, in the
southwest of France, and in parts of Argentina where Malbec is widely
planted.

Characteristics: Malbec generally has a very dark color and rich, almost
hard, personality. It is used in blending to add structure and color to
wines. When vinified alone it can make a deep, black wine of black fruits
and earthy, meatiness. These tend to be quite austere and hard.

• Merlot
Regions: Another Bordeaux region grape, second only in fame to Cabernet
Sauvignon. In the "Left Bank" appellations of Bordeaux it tends to be a
smaller percentage of blends, with Cabernet more prominent. However, in
the "Right Bank" appellations such as St.-Emillion and Pomerol it can be
prominent. It is also widely planted in other regions that grow Bordeaux
wine varietals, such as California and Tuscany.

Characteristics: Merlot can have a similar character to Cabernet but tends

to be more on the red fruit end of the spectrum and tends to be a bit
softer, without as much austere tannins, being more caressing and
seductive. In blends it tends to soften and add a gentle mouthfeel to wines
with Cabernet. In the right place it can make a profound wine on its own
which can age very well. The best examples generally come from the Right
Bank appellations of Bordeaux and can be quite expensive (Chateau Petrus
and Le Pin, both primarily Merlot, are a couple of the most expensive
wines in the world) but there are other excellent examples from California
and Tuscany in Italy, among others.

• Mourvèdre
•
Regions: This grape is widely planted in the south of France, really shining
in the area of Provence in appellations like Chateauneuf-du-Pape and
Bandol. While in the former it is generally a blending grape, accounting for
only around 10 to 30% of the blend, in Bandol it can make profound wines
that are primarily Mourvèdre. Called Mataro in parts of Spain and
California. It was once thought to be the same as the Spanish grape
Monastrell, this has since been shown to be not true.

Characteristics: Mourvedre can be one of the confusing wine varietals.

Finicky and hard to grown, most regions do not result in fully ripe
Mourvedre which likes a long, warm growing season. In general it
produces a full-bodied wine with big tannins and tends to have earthy,
meaty and almost animal aromas and flavors. While these can all be great
things in the best examples, under-ripe examples can be excessively
vegetal, animal and excruciatingly tannic. Therefore, in most regions it is
primarily used as a blending grape, adding color and structure to the
wines of Chateauneuf-du-Pape and others. In Bandol and other wines
where it ripens full and is featured prominently it can be a profound wine
with a very aromatic nose, huge depth, and chewy richness.

• Nebbiolo
Regions: Nebbiolo is the noble grape of Piedmont in the north of Italy. It is
grown extensively in the villages in that area as well as elsewhere in the
north like Valtellina. In Barolo and Barbaresco, both in Piedmont, it
reaches its heights of greatness. Examples are also grown in California and
some other areas.

Characteristics: Nebbiolo is a grape capable of greatness. Like Cabernet,

Pinot Noir and Syrah, it is a grape that is capable of profound depth,
complexity and finesse. The wines can be very aromatic, combining red
and black fruits, rose petal and earthy scents like truffles, mushrooms and
leather, particularly with age. They can vary from medium to full-bodied
but generally produce a well structured wine with firm tannins and bright
acidity, making it an excellent wine for aging long term.

• Petite Sirah
Regions: Grown in small amounts in the south of France, where it is
known as the Duriff grape, but primarily grown and bottled in California.

Characteristics: Most people think that Petite Sirah is related to Syrah but
in fact it is not. They do have some similarities, both generally producing
full-bodied, dark wines with rich meaty flavors. However, Petite Sirah
tends to be very peppery and spicy. It also tends to be even more black
and can be quite hard. This wine varietal is really only bottled alone in
parts of California.

• Pinot Noir
Regions: Pinot Noir is one of the classic and noble wine varietals from
Burgundy in France. The red wines of Burgundy (except for those from
Beaujolais) are made with 100% Pinot Noir. Pinot Noir is also widely
planted in California (particularly in regions like the central coast and the
Russian River Valley) and less so in parts of Italy and others.

Characteristics: Arguably the grape capable of the greatest heights, Pinot

Noir can be hard to understand because it is also one of the most difficult
 and finicky grapes to grown and vinify well. It tends to be lighter in body
compared to Cabernet, Merlot and Syrah, for example, although this
varies considerably. The best examples from Burgundy are truly profound
with extreme complexity, finesse, a silky, caressing and seductive
mouthfeel and lush and heady aromatics which have made many a wine
lover fall head over heals for Burgundy. However, unfortunately these
examples are hard to come by and can be extremely expensive. Lesser
examples can seem thin and overly acidic or even harsh and green if not
ripened well. Specific descriptions can vary tremendously because Pinot
Noir is very influenced by where it is grown, tasting like red fruits and
flowers in one vineyard and like meat, truffles and black fruits in another.
For this reason it is often bottled separately from different small, named
vineyards in Burgundy and can be confusing for the wine beginner.
Nevertheless, it is a grape that is definitely worth your attention as it can
achieve the greatest heights possible in wine, even if they are few and far
between.

• Syrah
Regions: Syrah is a wine varietal indigenous to the northern Rhône Valley
in France, being the primary grape of the appellations of Côte-Rôtie and
Hermitage (also St.-Joseph, Cornas, Crozes-Hermitage and others). Also
known as Shiraz in Australia where it is planted extensively. California,
particularly the central coast, grow a lot of Syrah too.

Characteristics: Syrah tends to make a big, deep wine with red and black
fruits as well as considerable complexity which can include everything
from the earthy to the floral. Particularly in the Rhône valley appellations
like Côte-Rôtie it can often have a smoky bacon-like aroma which is very
appealing. The texture and mouthfeel can have lots of finesse but tends
more towards the velvety end of the spectrum as compared to the more
silky Pinot Noirs from Burgundy. This is another noble wine varietal which
is capable of everything from simple full-bodied wines to profound
complexity and finesse. The classic examples are from the northern Rhône
but excellent examples are made now in California and Australia. These
examples tend to be more fruit forward and higher in alcohol. Good
examples are capable of long aging.

• Tempranillo
Regions: The primary grape of Rioja in Spain, Tempranillo is also planted
heavily in many other appellations in Spain. There are smaller amounts
planted in parts of California.

Characteristics: Tempranillo is capable of greatness in the best Rioja. It

can make a full-bodied wine, but tends to be a bit lighter than Syrah or
Cabernet, producing beautiful red fruits which have a supple and caressing
texture and lovely aromatic complexity which brings Pinot Noir to mind.

• Zinfandel
Regions: As the name Zinfandel, this grape is planted almost entirely in
California. However, Primitivo is the same grape and is grown in Italy,
primarily in the south.

Characteristics: This grape is capable of everything from simple fruity

wines to huge, ripe wines of considerable heft and depth. Generally
tending towards the fruity end of the spectrum but often has nice spicy
aromas and flavors. It is capable of intense ripeness with high alcohol and
 almost cloying ripe fruit. The best examples can have a nice velvety
texture and good complexity. While it can age some, they are generally
best in their first several years. The Primitivos from Italy tends to be more
earthy and not as over-ripe and alcoholic.

White Wine Varietals

• Chardonnay
Regions: Classically grown in Burgundy in France, Chardonnay is now
widely planted around the world from California to Australia, Italy to New
Zealand. The white wines of Burgundy are generally 100% Chardonnay.

Characteristics: Chardonnay is capable of a wide variety depending on

where it is grown. Generally it is a more full-bodied white wine with a rich,
round texture. However, the best examples from Burgundy have an
intense minerality and acidity which give it intensity and grip in the mouth.
Capable of huge complexity and finesse, this is one of the truly great white
wine grapes. Often over-oaked and over-ripe from California and other hot
climates, it can be flabby and woody in the less than great versions.

• Chenin Blanc
Regions: Chenin Blanc is grown widely in the Loire Valley of France,
particularly in appellations such as Vouvray and Savennieres. In parts of
the Loire it is known locally as Pineau de la Loire. It is know as Steen in
South Africa and is planted a bit in California as well.

Characteristics: Classic examples of Chenin Blanc can be profound wines

with tremendous complexity. It can be vinified dry (as in most
Savennieres or Vouvray Sec), off-dry (as in Vouvray Demi-Sec or some
Coteaux du Layon) or very sweet (as in Vouvray Moelleux or Quarts de
Chaume). These can be quite full-bodied whites but when young the dry
wines have intense acid and minerality, making them seem shimmering
and laser-like. With age, and they age beautifully, they round out, gaining
complexity and developing a honeyed richness. Aromas and flavors
varying from melon and other white fruits to wool lanolin, wax, almond
and minerals. Definitely capable of greatness in the right regions. These
can also be quite a value in world class wine!

• Gewurztraminer
Regions: Meaning "spicy"-traminer, Gewurztraminer sounds like it would
be a German grape, but while it is grown somewhat in Germany, the best
 examples come for Alsace in France, near the border with Germany. Other
examples can be found from Italy, Germany and California.

Characteristics: Gewurz is an interesting grape which has a singular flavor

which isn't quite like anything else. It tends to have a floral, rose petal
aroma along with tropical fruits and lychee fruit. The mouth is big and
round with rich and bold flavors that tend to be quite spicy, hence the
name. Because of its distinct and powerful personality, tasters tend to
either love or hate this wine varietal. It is capable of greatness,
particularly in Alsace. Can be made dry or sweet.

• Pinot Gris (Pinot Grigio)

Regions: Grown in many parts of the world, Pinot Gris is most famous
from Alsace in France. However, in Italy it is known as Pinot Grigio and is
grown in the north, notably in the Alto Adige and Friuli. It is now one of
the most popular wine varietals given the recent popularity of Italian Pinot
Grigio in the US.

Characteristics: Pinot gris from Alsace is a full-bodied, round and supple

wine which can be fermented dry or with residual sweetness. These can be
beautiful wines with great depth and complexity. In Italy, called Pinot
Grigio, they are generally produced dry and also tend to be lighter-bodied
with fresh fruitiness.

• Riesling
Regions: One of the noble wine varietals, Riesling is planted widely but is
classic to Germany and Alsace in France. You can find examples from
many other regions including in Italy, California and others.

Characteristics: Truly one of the greatest of the white wine varietals,

Riesling can be produced anywhere from dry to extremely sweet and
everything in between. In Alsace they tend to make intense, full-bodied
wines that tend to be more dry, except for some late-harvested versions.
In Germany, they vary from the lighter, drier Kabinett up through several
levels of sweetness to the super-sweet dessert wines called
Trockenbeerenauslese. Riesling produces intense, minerally wines with
great acidity to balance any residual sweetness and are capable of great
complexity and intensity. Their specific flavors can vary greatly depending
on the site they are grown.

• Sauvignon Blanc
Regions: Sauvignon Blanc is grown in several areas in France. It is one of
the important white wine varietals in white Bordeaux wines. It is also the
primary grape in several appellations in the Loire valley, most notably
Sancerre and Pouilly-Fumé. It has seen a lot of success in New Zealand
and South Africa and is widely planted in California.

Characteristics: Sauvignon blanc tends to be a medium-bodied white with

tropical fruit flavors which are often highlighted by either smoky, flinty
aromas or grassy aromas. Often described as resembling gooseberries,
although most people have never tasted a gooseberry. We have and we
can definitively say that this wine varietal does indeed often smell and
taste like "goosey". If they have good acidity, these can be outstanding
food wines with a fresh and crisp feel. Examples grown in hotter climates
like California can tend to be a bit flabby, with less definition and intensity.
• What effect can the wrong wine temperature have?
Many of the components of a wine's aroma and flavor are very
temperature dependent. For example, alcohol is a volatile substance which
is very temperature sensitive. Higher wine temperature accentuates
alcohol aroma and flavor and lower temperature tends to hide it. Likewise,
many aromatic compounds in wine are more prevalent and noticeable at
higher temperatures because they are volatilized more and are hidden at
lower temperatures. Ideally, you want a wine at a temperature where all
these components are balanced so that none are too dominant or
obtrusive. At higher temperatures the wine can seem "hot" exhibiting too
much alcohol which obscures the other aromas while at too low a
temperature the aromas may be hidden and hard to distinguish. A happy
medium is the goal which varies for different types of wines.
• How do you control the wine temperature when you are serving?
Most people, even those that are really picky about correct wine
temperature, do not take specific temperature readings of their wines.
While you are welcome to dip a clean thermometer into your open bottle
to get an exact reading, this would be impractical for most situations.
While a strip thermometer can be held against the side of the wine bottle
or decanter, this may be misleading because if the bottle was recently in
the refrigerator or an ice bucket the outside may be cooler than the wine
within. More importantly, having a sense for what temperature the wine
was to begin with will help you determine the right time to serve the wine.
The three main ways we can get an initial temperature for a bottle of wine
is a wine cellar, a refrigerator and a Champagne bucket or other wine
chilling ice bucket. By knowing the temperature of these areas, you can
estimate the starting temperature of your bottle.

On the other hand, if you are not in control of the wine service, for
example if you are served a wine at a tasting or dinner which is not at the
correct wine temperature, there are a few things you can do. If the wine is
served too cold and you are having a hard time smelling the aromatics,
hold the bowl of your glass in your hand and swirl the wine around. The
warmth of your hand will help warm up the wine faster than just sitting at
room temperature. On the other hand, if you are served a wine which is
too warm it may be harder to remedy. If you are in a restaurant, ask your
server for an ice bucket to chill the rest of the bottle. If you are at a wine
tasting, it may be harder to do this in a discrete way that won't insult your
host. Maybe suggest to your host that the remainder of the bottle be
chilled a bit if you feel comfortable doing so.

• What is ice bucket temperature, refrigerator temperature and

cellar temperature?
Most refrigerators have a temperature of about 35 - 38° F (1.7 - 3.3° C).
This means that wines which have sat long enough to equilibrate in the
refrigerator will be this temperature when first removed. This is too cool to
serve wine immediately for any type of wine! Any wine straight out of the
fridge will not show many aromatics and will seem simple and close up. An
 ice bucket with plenty of ice and some water such as a Champagne bucket
is even colder at close to 32° F (0° C). Not everyone has a wine cellar, but
a standard wine cellar keeps wine at a stable 55° F (13° C).

General Wine Temperature Guidelines for Various

Types of Wines

• Red Wines
Red wines generally show best at slightly higher temperatures but not as
high as you may think! Generally, room temperature (around 70° F, but
this can vary somewhat depending on the climate and air conditioning or
heating) is generally too warm for most wines! So even red wines can
benefit from a bit of chilling. Generally, full-bodied red wines like
Bordeaux, Cabernet Sauvignon, Rhone wines and others show best at just
under room temperature in the 60 to 65° F range. In general, the more
powerful, full-bodied wines are better at the upper end of the range while
slightly lighter wines (Pinot Noir, red Burgundy, Chianti, etc.) are better at
the lower end of the range. Very light-bodied, fruity wines (Beaujolais,
lighter Pinot Noirs, etc.) can even benefit for more of a chill down to the
mid-50°'s F. These are very general guidelines of course as each wine is
different and any one type of wine can vary quite considerably. For
example, there are versions of Pinot Noir that are quite full-bodied and
others that are very light and might benefit from lower temperatures.

To achieve these temperatures you have a few options. If you have a wine
cellar at 55° F, removing the wine from the cellar and letting sit for a few
minutes before serving will allow it to move up into the upper 50's to low
60's. The wine will continue to warm up towards room temperature after
pouring in the glass. Another option is to chill the room temperature bottle
in the refrigerator or an ice bath for only a few minutes. If you leave it too
long it will be too cold to serve, but a few minutes helps to bring down the
temperature a few degrees below room temperature.

• White Wines
In general, white wines show better at slightly lower temperatures. Again,
this varies by type and weight of wine. Full bodied white wines like some
Chardonnay, white Burgundies and Savennieres can show well at higher
temperatures in the low 60°'s F or down to as low as around 48° F.
Lighter, fruitier grapes like dry or off-dry Rieslings and Sauvingnon Blanc
show better at the lower end of this range down to the mid-40°'s F. These
temperatures can be achieved quickly with a bit longer time in the
refrigerator or in an ice bucket. Again, once opened and poured, the wine
will continue to warm up in the glass. The bottle can be kept cool by
keeping it in an ice bucket periodically to keep it at ideal wine
temperature.
 • Sparkling Wines
Typically, sparkling wines are served at quite low temperatures, around
45° F. This helps to keep the flavours focused and prevents overly
aggressive bubbling from the carbonation. These can be kept in the
refrigerator or in a Champagne bucket. Because the pours and glasses
tend to be smaller, they will warm up to the proper range quite quickly
from that starting point.
• Dessert (Sweet) Wines
Dessert wines with some sweetness are hard to generalize because of the
wide range in styles. Heavy, sweet red wines like Vintage Port tend to do
well closer to room temperature around 66° F. Lighter ports like Tawny or
Non-Vintage ports can show well a bit cooler, in the upper-50's. White
sweet wines like Sauternes and sweet Rieslings show well cooler still in the
low-50° range. Simple, sweet sparklers like Moscato d'Asti and some
Champagne Demi-Secs do well at quite cool wine temperature in the low-
40° range.

So in conclusion remember that room temperature is almost always too warm to

serve any type of wine (unless your air conditioner is set quite low!). Chill even
red wines down a bit and you'll notice them come into more focus and balance,
heightening your wine tasting experience. Likewise, refrigerator temperature is
quite low for most wines. If your wine has been chilling in the refrigerator for
some time, open it early so it has a chance to come up a few degrees before
serving.

FOOD PAIRING.

Japanese Cuisine with Champagne

Japanese food, particularly sushi and sashimi are typically paired with sake
and/or crisp lager beers. However, these foods go beautifully with many wines!
We particularly love pairing a dry, crisp Champagne with sushi or sashimi.
Besides being one of our favourite wines with one of our favourite foods, there is
something wonderful about washing down the luxurious, fresh fish with a crisp
sparkling wine. Other sparkling wines and even still wines that are crisp, acidic
and fresh will work as well.

Thai Food with German Riesling

How someone discovered this brilliant combination we have no idea! Who would
think that Thai food and German wine would be one of the best wine and food
pairing combinations? The spicy food is perfectly complimented with the slightly
sweet, yet vibrant and intense flavors of the wine. Even very spicy food can be
mellowed out by these wines and the flavor combinations are awesome!
Generally, the spicier the food, the higher sugar content will work. More mild
dishes can go with Riesling Kabinett and Spätlese wines while very spicy foods
are excellent with even fairly sweet Auslesen. It can be hard to pair many wines
with spicy cuisine, but these work like a charm!

General Ideas about Pairing Spicy Food with Wine

In general, spicy foods, particularly Asian (Thai, Laotian, Vietnamese, Indian,
etc.) cuisine, are best with slightly sweet, high acid wines. Wines such as German
or Alsatian Riesling work wonderfully. Alsatian Gewurztraminer, with its richness
and slight spiciness can also work well although we prefer it with Chinese food.
Champagne and other sparkling wines pair beautifully with these cuisines as well
as Indian foods. The complex flavors of the wine stand up to the complex spices
in the dishes. However, the spicier dishes, either Thai or Indian, ideally need a bit
of sweetness in the wine to stand up to it. For these fiery foods, try to find off dry
Champagne like a Demi-Sec or slightly sweet Italian sparklers like off-dry
Prosecco or Moscato d'Asti. Another option is to go back to the old German
Riesling standby or even a lager beer.

One type of spicy food which can be hard to make a perfect wine and food pairing
is Mexican and other spicy Latino cuisines. In general, crisp, dry lager beers, like
Pacifico, Corona, Dos Equis, Tecate and the like, are good matches here. For the
less spicy dishes, a rich but fruity red wine like Zinfandel can occasionally work,
but with any heat, these tend to prefer beer. For some reason the whites that
work with spicy Asian cuisine don't really work with Mexican food.

HOW MANY GLASSES PER BOTTLES.

Knowing how many glasses per bottle of wine you can expect can really help plan
your next wine tasting or dinner party. Knowing how to serve wine is not just
about pouring, there are several things that go into ensuring that the event goes
smoothly. Imagine your embarrassment if you run out of one of the wines you
are serving before getting to your last guests! But don't worry, with a few tips
you'll have all the info you need to ensure that your tasting goes off without a
hitch.

Figuring out how many glasses per bottle of wine depends on whether you are
serving for a dinner party or a wine tasting. It also depends on how many wines
you are featuring through the night. Read on to get some tips about how much
wine you will need and how much you should pour.

• Wine Tasting Pours

Generally, at wine tastings several wines are poured through the evening.
Every guest will get to sample each, so generally each pour size is smaller
than if you were just drinking wine with dinner. You need enough wine in
each glass so that each guest has enough to really get a feeling for each
wine and can spend some time studying it and can have more than one or
two sips. However, too much of each wine can lead to a lot of wasted wine
or very drunk guests!

A few general guidelines and tips:

o A standard wine bottle is 750 ml which is just over 25 fluid ounces.

o A tasting pour is generally about 2 oz. Therefore, you can get about
12 - 2 oz tasting glasses per bottle of wine.
o For tastings of over 12 guests, consider having two bottles of each
wine available. Otherwise, if you make pours smaller than 2 oz,
each guest is not really getting enough to evaluate the wine.
o If you have 10 to 12 guests and want to be sure everyone gets a
fair pour of each wine, pre-mark a small tumbler glass with 2 oz of
water. You can use a marker or piece of tape to mark 2 oz. You can
use this glass throughout the evening to measure 2 oz pours for
each guest so that you are sure the bottle will be enough for
everyone.
 o If you are serving sparkling wines in Champagne glasses, the pours
are generally small and you can get away with 1-1/2 oz pours.
• Wine Dinner Parties
The number of glasses per bottle of wine for a dinner party can vary
depending on how you plan your party. If you are going to have many
different wines to accompany the meal, you may want to only serve small
2 oz pours of each wine as you would for a wine tasting. However, if the
focus is more on the food or if you have less wines, you may want each
guest to get a larger glass of each.

A few general guidelines and tips:

o A full-size pour can be anywhere from around 4 to 6 oz, depending

on the size of glass. Therefore, you can expect to get about 5 to 6
full-sized glasses per bottle of wine.
o Another thing to consider for bigger parties or tastings is to find
larger format bottles. A magnum bottle is 1.5 liters, which is twice
the size of a normal wine bottle. Therefore, you can get about 25 -
2 oz tasting glasses per magnum bottle of wine or about 8 to 10
full-sized pours.
o As mentioned above, sparkling wines are generally served in
smaller pours
o If you are hosting a large party or event, one case of wine (12
bottles) generally gives you approximately 70 glasses of wine.