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GLOSSARY
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RED WINES
| WINE TYPE |
STYLE |
AROMA/FLAVOR |
| Burgundy |
Made from Pinot Noir |
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| Bordeaux |
Made predominantly from Cabernet Sauvignon and Merlot |
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| Cabernet Sauvignon |
Full, robust and deep wine. Makes Bordeaux wines of France. High in tannin, little bitter, can age for a long time, grows in complexity. |
Musty, blackcurrant, berry, butter, pepper, chocolate, mint, and vanilla. |
| Grenache |
Becoming more popular in California. Used in rose' wines. |
Flowers, berries, tea, pepper. |
| Pinot Noir |
Lighter in color and tannin, pair well with many foods as it lingers, softer than a cabernet. It matures quicker. |
Strawberry, raspberry, cherry, grapes, flowers, butter, vanilla, and spices. |
| Meritage |
Made from Cabernet Sauvignon, Merlot, and other grapes in the Bordeaux style. |
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| Merlot |
Softer and less 'harsh', contains less tannin, is richer and sweeter. |
Berry, cherry, vanilla, mint, black pepper, and olive. |
| Nebbiolo |
Used in many Italian wines, very deep, complex, and dark wine that ages well. |
Roasted flavors, plum, fig, nutty. |
| Sangiovese |
Rich, deep, and fruity. Used to make Chianti, especially in Tuscany, Italy. |
Berry, cherry, plum, vanilla, cinnamon, pepper. |
| Syrah |
The grape when fully ripe increases in sugar content, alcohol, color, and bitterness. Full dark and a roasted flavor. |
Berry, oak, smoke, blackcurrants, and leather aromas. |
| Zinfandel |
Dark purple, most commonly consumed while young as it retains its fruit flavors, but also ages well. Also used to create white zinfandel (a semi-sweet blush). |
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