Chardonnay

(Shar-doe-NAY)

"Top of the line" white - a dry, rich wine with a wide range of complex flavors. Usually oak-aged. A complement to chicken, seafood and cream sauces.

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Gewurtzraminer

(guh-VERTZ-tra-MEE-ner)

Ranges from delicately sweet, to semi-dry. Most typically spicy and medium-bodied. Complements Asian foods, light spicy dishes, poultry and smoked meats.

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Pinot Grigio

(Pee-noe Gree-joe)

A light-bodied white which is usually dry, crisp and refreshing. Well suited to fish dishes and all pastas.

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Riesling

(REES-ling)

Ranges from sweet to semi-dry and tends to be fairly light-bodied. Serve alone as a cocktail and with lighter dishes.

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Sauvignon Blanc

Fumé Blanc

(SO-veen-yon-BLAWNK) / (Foo-MAY-blawnk)

Ranges from grassy or herbaceous to citrus and grapefruit. Flavors are both dry and crisp. Great with grilled chicken and seafood.

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Semillon

(Say-mee-YAW)

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. This grape is mainly a blending grape. It has a hay and honey or herbal quality. Great with many fish dishes.

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Viognier
  

(Vee-own-YAY)

A white grape from the Rhone Valley region of France and California. This is an "unoaked" white with a coconut , lychee nut or dried apricot taste. Complements fish and chicken.

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Blush

 White Zinfandel

(wite ZIN-fan-dell)

Fresh and fruity. Light to medium bodied. Serve as a cocktail or complement to lighter dishes or luncheon fare.

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Red

 Bordeaux

(Bore-DOH)

One of the world’s most famous wines, ranges from medium- to full-bodied. Aging adds power and elegance. Complements beef dishes like roast beef or steak.

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Cabernet Sauvignon

(ca-ber-NAY so-veen-YON)

Ranges from medium- to full- bodied Aging brings out the best flavors of this dry, yet smooth wine has to offer. Serve with meats, pasta with red sauces and hearty foods.

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 Chianti

(Ki-AHN-tee)

A dry, medium-bodied red of predominantly Sangiovese grapes. Goes well with veal and pasta with red sauces.

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 Merlot

(mare-LOE)

Typically smoother and softer than Cabernet, but needs less aging before the flavors reach maximum richness. Shows well with meats (especially lamb) and barbecued salmon.

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Nebbiol

(Neb-ee-OH-lo)

A red wine with a fruit profile that approximates plum and tobacco. This wine is made from a red grape grown in Piedmont, Italy, which produces some of the finest Italian wine, such as Barolo and Barbaresco. Serve with beef, pork, pasta, or duck.

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 Pinotage

(PEE-no-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.

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 Pinot Noir

(PEE-no-nwar)

Generally the lightest body of reds. Often earthy and spicy. Great with salmon, pasta salads, lighter cuts of meat and oilier poultry.

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Sangiovese

(San-jo-VAY-say)

A lively red wine with an herbaceous cherry quality. Sangiovese grapes are grown primarily in Tuscany, Italy. Well suited with pasta, beef or poultry.

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 Shiraz

(SHEAR-oz)

A red grape grown primarily in Australia. The term Shiraz is the term generally used in the Southern Hemisphere to refer to the Syrah grape. It is dark and concentrated in color but with a dried cinnamon, plum taste sweeter than its counterpart, the Syrah which is found in the Northern Hemisphere. See also Syrah.

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 Super Tuscan

(Super Tuscan)

The unofficial term which came out of individual estates unwilling to follow the dictates of the Italian Denominazione di Origine Controllata (DOC), the entity that controls the production and labeling of wine in Italy. Italian winemakers experimented with grape varieties and blends beyond what the DOC permitted to produce their own styles of wine.

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Syrah

(see-RAH)

A red grape grown in the Rhone Valley region of France and in the U.S. It is dark in color with a black pepper and graphite flavor profile. See also Shiraz. Great with meals that include beef, pork or pasta.

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Zinfandel

(ZIN-fan-dell)

Varies in body from light to heavy. Typically a bit spicy. Serve with pizza, pasta and red meats.

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Sparkling

Brut

(BROOT)

Generally a cuvée (blend) of grapes, including Pinot Noir or Chardonnay. Styles range from creamy and tasty to crisp and refreshing. Usually has a dry finish.

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 Champagne

(shahm-PANYEH, if you want to approximate the French pronunciation)

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.

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