Term
Vintage: 2005
Varietal: Riesling
Name: Relax
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Definition
Region: Germany
Notes: "The acidity of the wine cuts through the richness of ____"
Clears the palette
Sweet, light taste
Matching Foods: Veal, chicken, salad, spicy chicken wings, ham, fish, creamy dishes. |
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Term
Vintage: 2005
Varietal: Pinot Grigio
Name: Santa Margherita
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Definition
Region: Italy
Notes: Very dry, crisp, clean.
Matching Foods: Seafood, shell fish, pasta, white fish (trout) |
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Term
Vintage: 2005
Varietal: Sauvignon Blanc
Name: Matua Marlborough
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Definition
Region: New Zealand
Notes: Tropical, fruity flavor and scent. Spicy.
Matching Foods: *Oysters*, seafood, salads, goatcheese, chicken, ham, cheese and garlic pizza. |
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Term
Vintage: 2004
Varietal: Chardonnay Grape
Name: Pouilly-Fuisse (pooh-YEE fwee-SAY)
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Definition
Region: France
Notes: medium bodied, light and clean. Almond, vanilla, lemon. "The acidity of the wine cuts through the richness of ___"
Matching Foods: Shellfish, veal, cream sauces, roasted chicken, salmon, crab dip.
*NO heavy meats like steak, lamb, or chili.* |
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Term
Vintage: 2004
Varietal: Chardonnay
Name: Chateau St. Jean
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Definition
Region: California
Notes: Smoked, oaky flavor. Full bodied.
Matching Foods: Salmon, roasted chicken, pork chops, pizza. |
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Term
Vintage: 2003
Varietal: Merlot
Name: Blackstone
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Definition
Region: California
Notes: Spicy scent and taste. Dark cherry, cloves. Very dry.
Matching Foods: Roast beef sandwich, chili, BBQ pork, burgers, tomato based pasta, pizza. |
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Term
Vintage: 2003
Varietal: Pinot Noir
Name: Taz
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Definition
Fun Fact: Pinot Noir was featured in the movie Sideways.
Region: Santa Barbara, California
Notes: light bodied, cherry scent. Transition wine.
Matching Foods: Tuna, salmon, mushrooms, pork, chicken, goatcheese. |
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Term
Vintage: 2003
Varietal: Cabernet Sauvignon
Name: Chateau St. Jean
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Definition
Region: California
Notes: Mocha, chocolate, dark berry, coffee, oak. Very Dry. Dark red color.
Matching Foods: Red meats, steaks, lamb. |
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Term
Vintage: 2004
Varietal: Chianti
Name: Ruffino
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Definition
Region: Italy
Notes: Heaviest wine. dry. Violet and dark cherry scent/flavor.
Matching Foods: Lasagna, chili, red sauces, lamb, meat loaf with sauce, red italian dishes. |
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Term
Vintage: 2004
Varietal: Shiraz
Name: Penfolds, Thomas Hyland
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Definition
*Best Ruby Wine in the house*
Region: Australia
Notes: Spicy, pepper scent/flavor. Medium bodied. Deep purple.
Matching Foods: Meatloaf, chili, BBQ, olives, ribs, hamburgers. |
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Term
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Definition
| exposing a wine to the air to let it "breathe" or react to oxygen. |
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Term
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Definition
| period of storage in bottles or barrels to develop flavor and drinkability. |
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Term
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Definition
| smells in the wine that comes from the grapes only (vs. bouquet) |
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Term
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Definition
| containing too much tannin giving your mouth a chalky feel, puckery |
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Term
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Definition
| assertively tart and acidic, extremely crisp and light-bodied |
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Term
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Definition
| all components are in the correct proportions of offset each other, harmony |
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Term
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Definition
| feel of the wine, its fullness or weight from alcohol, glycerin and tannin |
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Term
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Definition
| smells in the wine that come from production techniques and bottle age |
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Definition
| description of odor or taste, usually in Chardonnay, creamy, rich |
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Term
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Definition
| a well-made wine with no "off" aroma or taste |
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Term
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Definition
| a multidimensional wine showing a variety of scents and flavors |
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Term
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Definition
| a musty smell or flavor imparted by a defective cork |
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Term
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Definition
| high in acidity, tart and refreshing |
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Term
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Definition
| slowing pouring wine into another vessel leaving the sediment behind |
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Term
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Definition
| wines of light texture and body with subtle flavors and aromas |
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Term
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Definition
| absence of noticeable residual sugar |
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Term
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Definition
| wine not showing its potential, an awkward stage of development |
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Term
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Definition
| odors reminiscent of soil or dirt, wet leaves |
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Term
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Definition
| with bubbles, as in sparkling wine |
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Term
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Definition
| well balanced subtly with finesse, lighter in style |
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Term
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Definition
| a wine with intense richness, heavy flavors, high alcohol and glycerin |
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Term
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Definition
| flavor impressions left in the mouth after the wine is swallowed |
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Term
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Definition
| too soft, or flat, lacking in acidity, without character, dull on the palate |
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Term
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Definition
| Dry, clean, sharp, taste or odor similar to smell of steel striking flint |
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Term
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Definition
| smell similar to the perfume of a bouquet of flowers |
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Term
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Definition
| mouth filling flavor and texture with high alcohol and glycerin |
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Term
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Definition
| by-product of fermentation, viscous. almost oily texture on the palate. |
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Term
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Definition
| intense smell of grass or new-own hay, often in Sauvignon Blanc. |
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Term
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Definition
| unripe, unbalanced acidity, austere, immature, underdeveloped. |
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Term
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Definition
| astringent, high tannin wine, immature, unresolved |
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Term
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Definition
| intense odor/taste of herbs, vegetal aromas, in Sauvignon Blanc, Semillon |
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Definition
| containing high levels of alcohol, causing burning |
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Term
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Definition
| streaksof clear liquid clinging to inside of glass, glycerin/alcohol |
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Term
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Definition
| lacking in body, color or alcohol, but pleasant tasting |
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Term
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Definition
| young, fruity wines with zesty acidity, a little spritz or carbon dioxide |
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Term
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Definition
| a fully-aged wine, showing its full potential, fully developed flavors |
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Term
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Definition
| the texture left by the wine while on the palate |
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Term
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Definition
| the aroma or bouquet of a wine, what you use to smell wine |
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Term
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Definition
| odor or flavor of wine derived from aging in oak barrels |
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Term
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Definition
| chemical reaction in wine from too much exposure to air, spoiled |
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Term
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Definition
| an easy to drink wine, low alcohol, soft, a wine which can be gulped |
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Term
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Definition
| wines with a generous mouthfeel, flavor and aroma |
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Term
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Definition
| full-bodied, rich wine with intense flavor and aroma |
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Term
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Definition
| young, immature wine with soft acid and tannins |
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Term
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Definition
| well-balanced, mature wine with soft acid and tannins |
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Term
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Definition
| precipitation of tannins and pigments at the bottom of the bottle, sludge |
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Term
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Definition
| odor present in wines aged in charred oak barrels |
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Term
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Definition
| wine without harshness, low in acid, smooth mouthfeel |
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Definition
| smooth easy to drink wine with low tannins |
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Term
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Definition
| the presence of noticeable residual sugar |
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Term
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Definition
| extract from skins, seeds and stems or barrels that make wine astringent |
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Term
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Definition
| excessively acidic, puckery |
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Term
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Definition
| lacking in body, alcohol, richness and intensity of flavor, watery |
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Term
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Definition
| aroma and flavor of wine derived from being aged in fire roasted barrels |
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Definition
| odor or taste in wine similar to grass, herbs or unfresh vegetables |
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Definition
| describes full-bodied wines, truly thicker from high glycerin and alcohol |
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Term
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Definition
| young wine tasting of yeast, as in fresh bread, often in sparkling wine |
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