Wine: A Guide to Tasting and Exploration of the Varieties

Drink Responsibly (ie 0-2 drinks/day).

“In victory, you deserve Champagne; in defeat, you need it.” — Napoleon Bonaparte.

“Of all things known to mortals wine is the most powerful and effectual for exciting and inflaming the passions of mankind, being common fuel to them all.” – Francis Bacon

Background & Growth

The difficulty of making a great wine: Trick is to time the grape harvest to be performed at peak of sweetness before ripeness rips away the balancing acidity. In other words, make a potent wine (high sugar turns to high alcohol, body, flavor) but maintain freshness (e.g. acidity). Often, winemakers filter their products twice. The first time is to remove the yeast particles, and the second time is to remove bacteria before the bottling process.

A Brief History –

  • 8000 BC: Earliest grape domestication in Egypt
  • 7000 BC: Earliest rice and grape beverage in China
  • 6000-4000 BC: Earliest traces of wine in Georgia (6000 BC), Persia (5000 BC), and Sicily (4000 BC). Wine became a staple to the Ancient Greeks, who had settled in Southern Italy with its vast indigenous vines much earlier (8000 BC).
  • 753-270 BC: Ancient Rome grew from settlements to a Kingdom (753 BC) and Southern Italy became completely under Roman control by 270 BC. Greek wine was still superior to Roman during most of the Roman Empire. In 2nd century BC, there was the Golden age of Roman winemaking with its grand cru vineyards (the World’s sort of first “first growths”). Romans spread it across conquered cities in Europe (making it fresh locally instead of shipping) and per capita drank equivalent one bottle a day at the Empire’s high point.
  • 500 BC: First specialized wine grapes (primitivo) were Zinfandel-like and came to Italy (and the Romans) from Croatia’s Dalmatian coast. This is also when Greek winemaking was first brought to France, but some evidence shows the Celts may have brought primitive winemaking much earlier (e.g. 7000 BC).
  • 270 BC: Following the fall of the Roman Empire, Germanic tribes raided France. Although it is a theory that the Christian Church “saved” viticulture from death in France, this is not true because the Germanic tribes greatly enjoyed French wine.
  • 1152: The marriage between Eleanor of Aquitaine (France) and the future King Henry II of England led to southwest France being under temporary ownership of England. To gain favor, Bordeaux was exempted from import tax and became the most affordable wine, sold as “claret”, in England. Bordeaux continued to out-thrive all other wine regions in France due to this alliance.
  • 1850s: Golden age of French winemaking. Emperor Napoleon III commissioned Bordeaux merchants to put together the region’s ranking of best estates “1855 classification of Bordeaux”, with “Premier Cru” (first growth) being the best of the “Grand Cru”.
  • 1880s: Trade and scientific experimentation of diseases led to outbreak of Phylloxera and other fungal diseases, which devastated French vineyards.
  • 1976: The 1976 Judgment of Paris was a blind-tasting event coordinated by Steven Spurrier that broke the myth that Old World wines (France) were better than everything else, as Californian Napa wines were rated #1, beating the best French reds and whites.

How to Professionally Taste

Decanting – In the past, decanting was crucial to remove the grainy sediment. Nowadays, sediment is filtered out of wine. We recommend Double Decanting for younger wines (especially for expensive bottles, decant for 3-5 hours prior to drinking) because it will open up the wine (vivid aromatics) and break apart the tannins – you get a lot more flavor, approachability (less bitter, less alcoholic, less off-smells or flavors), and complexity. This includes (1) pouring the wine into a decanter (any pitcher will do) and making sure not to pour any sediment at the last drops (with or without use of a candle) (2) pouring the wine back into the bottle using a funnel. Drinking without decanting is akin to dining at a fancy restaurant and eating the food when it’s cold, or walking out of a sports game 3/4 in when it’s getting good – you’re just not getting what you’re paying for. Note: Some older wines should NOT be decanted as it will kill the wine’s delicate flavor, or decanted for 2-4 hours after sediment is removed. You may need to talk to the vineyard to see what they recommend depending on the wine and vintage.

Storing/Serving Temp – You want to serve wine room temperature or slightly chilled. If it’s warm, then you will get too much alcohol on the nose. This is why wine glasses have a stem – so that your hands will not warm the wine. If red wine is too cold, the tannins will be bitter. White wine can be served cooler but too cold stops you from being able to taste it. In a wine fridge, store whites at 45-50 and reds at 55-60 degrees F. If without a wine fridge, use the 20/20 Rule – Take whites out of fridge for 20 minutes before you want to drink them, put reds in the fridge or 20 minutes before you want to drink them. When serving, at the most, pour only up to the widest part of the glass.

Wine Opening – For the professional way with style – Get a nice Cartailler Deluc Waiter’s Friend imported from France $30 [Amazon]. Pocket Prestige by Coutale Sommelier Waiters Corkscrew $30 [Amazon] is also decent. Both options are way better than the beer-girl standard $5 pulltaps. Don’t get a Code38 Corkscrew $400+, which is an absolute waste of money. Buy more wine to store instead!

Serving – The finest high-end vino glassware at $50+ each is the Grassl 1855 made in Switzerland (slightly better than the Grassl Cru, don’t get Liberte as it’s not large enough for big reds) and possibly Grassl Mineralite (best riesling glass). Better than the Riedel Sommelier series, Schott Zwiesel, Zalto, or Josephine #3 (Zalto Design, ugly, similar to Riedel wing series). Grassl is slightly thicker and more sturdy than Zalto, more narrow opening also so it’s better for smelling the aromatics. Sensory Glass might be a good alternative but hard to find. A more budget glass is the Gabriel-Glas  “StandArt” which is about 32$ each. Don’t think it’s worth to get the more expensive GGG (Gabriel-Glas Gold Edition).

When Tasting:

First, look at the wine –

  • Color: Don’t just look at the middle of the wine, but at the rim of the liquid when you tilt the glass. As wines get older, they get less intense (more dull) at the center and browner at the rim.

Second, smell the wine – Your nose is way more sensitive than your taste. Method to taste (4 “S”es) – Sniff, Swirl, Sniff again (while even covering the top of glass with your free hand to get more powerful aroma), then Sip. On the nose, we are detecting the flavors –

  • Flavors: Fruitiness (stonefruit, berry, citrus and either fresh-juicy or dried fruit, or even as far as “jammy” which is sweet berry forward usually from overripe grapes), Floral, Earthy (Soil) – Can add complexity, Herbal, Spicy (Cinnamon, pepper, clove or anise), Smokey, Oak (Flavors that come from oak-aging: Vanilla, baking spice, cedar, leather, tobacco, nutty, toasty notes), Minerality – Soil flavors (Slate for Riesling, Chalky for Chablis, Clay or Brick for Sangiovese, Gravelly for Red Bordeaux, Barnyard or Forest Floor for Pinot Noir)

On the palate, we are detecting the vitals, e.g. the base five characteristics of wine below + confirming the nose flavors + the Balance/Structure –

  • Acidity: Mouth-watering, tart, sour, makes you crave another sip. Acidity (e.g. vinegar, lemon) is good because it amplifies flavors of meals. It will also cancel out acid in food (goat cheese, tomato) and make it sweet. For white wine, instead of the tannins, the acidity is the star of the show – making it refreshingly “crisp” or if too much, sour or “tart”, but without acidity it is “flat”.
  • Sweet vs Dry: Residual sugar (wines fermented less) makes wines sweeter. The opposite of sweet is called “dry”.
  • Body: Full (thick and viscous, fleshy, “chewy”), Medium or Light (like water). Usually higher alcohol percent (i.e. 16%) means more full-bodied. When people talk about the “legs” (“tears” to experts), only means if the wine falls more slowly after swirled along the sides of the glass, then it is higher alcohol because it is higher viscosity / full bodied.
  • Alcohol: Hot is code for too alcoholic (burns back of throat). There has been a trend of wine getting more alcoholic. Either the hot weather (climate changes) make the grapes more ripe (more sugar = more alcohol) or wineries have been adding sugar (chaptalization), because there is the thought the stronger wines get better ratings.
  • Tannins: Dries and coats the mouth, and is astringent & bitter like black tea, bolder flavor and more “chewy” instead of smoother or soft. Tannins can help offset fruity sweetness and the heat. Aging will soften the tannins.
  • Summary: Balance & Structure – Structure means a balance of the above five characteristics. Lacking balance means overly acidic, tannic, boozy or saccharine (sweet). The structure is the architecture of the house and the flavor is the furnishings. In France, the “finesse” of the wine means harmony, balance, completeness.

Other Characteristics –

  • Intensity: Self-explanatory. However, do not want too much palate fatigue.
  • Length: How long the taste of the wine persists once gone from your mouth.
  • Complexity / Layers: The extra flavor of high-end wines is usually in the mid-palate (in between the first sip and the finish). How the taste changes between the sip and swallow. Lower end wines are more hollow (without mid-palate flavor). Complexity is not just many flavors but having many layers (depth).
  • Sense of place (Terroir): Geology, geography, climate.
  • Vintage: The weather of the year the wine was made.
  • Ability to age (Ageability): Wines with good structure are able to age gracefully with the elements evolving in unison. Age can open up a high end wine if it is too tightly wound, and it could also make it less disjointed. Only about 2% of wine is age-worthy. Young wines are generally 3-5 years.
  • Other descriptors: Delicate – Lighter flavors and aromas, Elegant – Aged with developed tannins and smooth velvety mouthfeel, Buttery (like Chardonnay) – Creamy, rich with less acid

To further learn how to taste and describe wine with the “Tasting Grid”.

Geography, Grape Varietals and Wine Flavor Profiles

  • Varietal – At least 75-85% one grape, otherwise it’s a Blend. Vintage – It can only have a specific vintage if at least 95% comes from same year.
  • New World e.g. the Americas (USA – CA, WA, OR, Mexico, Canada, Chile, Argentina, Peru) or Australia/NZ or South Africa, is labelled by grape varietal and Old World e.g. France, Italy, Spain, Portugal, Germany, Greece, is labelled by region or sub-region with possible grape breakdown on the back of label. Old World is more interested in terroir than the grape varietal. Flavor-profile wise, New World more fruit-forward and more alcohol because New World is in warmer climates (riper sweeter grapes) and cooler climates tend to be more dry with more complex flavors. Old World is more tart than New World’s lush ripe fruit. The New World also prefers sweeter – why we invented cocktails in America, as additions to cover up bad quality liquor. New Oak is a trend of using new oak barrels, of which the oak (1-3 years) overpowers the over natural flavors of the wine. Cheap wine will use oak wood chips. Napa’s Valley funnels the Bay Area fog to keep it relatively more cool than surrounding areas (Central Valley where they don’t make wine, too hot), however, Sonoma is even cooler so usually makes fuller bodied wine than Napa.
  • Red Wine (from intense to lighter flavor) –
    • Cabernet Sauvignon – The “biggest” red wine. Flavours of blackcurrant (black fruit), oak and cigar box, coming from its time in barrels. Full bodied (compared to light bodied Pinot Noir) and high tannins, more earthy than Merlot’s fruity, high acidity. A Bordeaux (left bank of Loire Valley) grape – is a specific blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec (Cab and Merlot is said to be the “perfect marriage”), is also referred in Britain as Claret, region is also widely known for its Methoxypyrazine / pyrazine flavor notes (green pepper, green vine, which come from elements in the grapeskin that are not completely ripe). Oak aging is more delicate, it mellows out the tannins, adding complexity but not overpowering. Most cultivated wine grape in the world. Before the boost in Bordeaux red wine demand, white Bordeaux was 50% of the cultivated wine, now only 10%. Regions: Medoc, Haut Medoc, or Graves. Graves subregion of Bordeaux – means “gravel” in French with lots of gravel in soil, grapes grow very small but concentrated. Californian Cabernet has less acidity and higher alcohol and less herbal.
    • Zinfandel – Medium bodied, dark, bold flavor and very jammy, high alcohol level (16%). California makes the most but also Puglia – Heel of the Italian boot, makes Primitivos (like Zinfandel).
    • Cabernet Franc – Red fruit, earthy and herbal, pyrazine. Acid forward. Pairs well with tomato-based sauces. Accidental parent of Cabernet Sauvignon after marrying to Sauvignon Blanc. Lighter, more perfumed, more earthy, less oak (vanilla, spices) than Cabernet Sauvignon. Part of the Bordeaux blend and also found as a varietal wine in Loire Valley, Touraine, in the subregions of Chinon and Bourgueil.
    • Syrah / Shiraz – Northern Rhone is the homeland. Called Shiraz in Australia (Barossa Valley is Australia’s “Napa valley”) and most popular grape there. Similar to Cabernet Sauvignon but with difference of extra fresh black peppercorn notes called Rotundone (if from colder climates) or just smoother mouthfeel (if from warmer climates). Syrah is also more gamey, less pyrazines. Malbec has more red fruit and magenta color. Purply, black colour (one of the darkest red wines) with blackcurrant, cherry, plum, black pepper and smokey flavours. French Syrah (such as in Hermitage, Cote Rotie) will have less fruit and more meaty, florals, spices, than Australian Shiraz.
    • Merlot has blackberry and black cherry fruit flavors and greater notes of oak & chocolate, and is softer, less tannic than Cab Sav (medium tannin), medium bodied but more full bodied and tannic than Pinot Noir, medium acidity. The big Bordeaux grape in the right bank of Loire valley (e.g. St Emilion). Silky and fruit-forward, compared to full bodied mouth-drying Cab Sav. Dry but after-tasting juicyfruit flavor. Second most planted grape. Named after local black bird merlau.
    • Malbec – Full bodied, medium tannins, blue fruit (red fruit at high elevations), smokey. Sensitive vines (from frost, mildew, pests) so over 75% died in France in 1975, and they do better in Argentina’s warmer climate (Mendoza). More rustic in France (colder) and more ripe juicy in Argentina.
    • Carmenere “crimson”. 95% grown in Chile after phylloxera in France, cross between Cabernet Franc, Cabernet Sauvignon, and Merlot. Red and black fruit, shows pyrazines like Bordeaux. Less tannin and less body than Cab Sav, adds red fruit to Cab Sav.
    • Tempranillo – Big Spain grape used for Rioja and also Ribera del Duero and Toro regions. Darker dried fruit flavors (dark plum, blackberry) than Sangiovese. Aromas of strawberries and vanilla ice cream, coming from being aged in American oak barrels. Basically Merlot with more red fruit and a lot more spice.
    • Sangiovese – “Blood of Jove” (Roman God Jupiter). Ripe fruit (strawberry/cherry), high acidity, earthy, mineral, light. Made in Tuscany (subregions Chianti, Brunello (“Brown) di Montepulciano – King of Tuscan wines, Nobile di Montepulciano). Don’t be confused – Montepulciano d’Abruzzio is made with Montepulciano grape.
    • Nebbiolo – Made in Piedmont region. Red berries, floral (rose) notes, full bodied, high acidity, high alcohol, highest of tannins. Subregion Barolo translating to “low place” in Celtic – also called “Wine of the Kings” because it was enjoyed by the Italian Savoy Kings – more massive and tannic than Barbaresco. Subregion Barbaresco – more elegant and approachable than Barolo.
    • Barbera – Named the “people’s wine” for being a wine drank by the working class in Italy. Dark color but light and low tannins (like compared to Nebbiolo), herbal and floral, high acid.
    • Grenache or Garnacha (in Spain) – Medium bodied with high alcohol and low acid and low tannins. Jammy flavors (blackberry, cherry, strawberry, plum), citrus zest, spice. GSM is a big wine marriage between Grenache (predominately), Shiraz and Monastrell, used in the regions of Northern Rhone Valley (Hermitage, Cornas – celtic for “burnt earth”, Cote Rotie “roasted slope”), Côte du Rhône’s (Southern Rhone Valley) Châteauneuf du Pape and Gigondas “Great pleasure” in Latin (or nickname “poor man’s CDP”), and Languedoc Roussillon. GSM is also used in California, Southern Australia, Spain (Jumilla and Yecla). Gigondas is more rustic and powerful than the more elegant CDP. Syrah and Mourvedre add some meaty, spice, licorice notes to Grenache’s fruit. Chateauneuf du Pape means the Pope’s new HQ, referred to when it moved from Rome to Avignon in 1309, and it was France’s first wine appellation, a system to created to guarantee the authenticity of the wine. Northern Rhone uses Syrah as the main grape and Southern Rhone uses Grenache. Some of the best roses are made with Grenache, notably from Tavel in the southern Rhône and Provence (south of the Rhône along the coast).
    • Pinot Noir “black pine” – Looks like black tightly-knit pinecones of grapes. The Burgundy grape. Light bodied, less oak and less tannins, dried red fruits. Grenache is similar, however, Pinot Noir has high acid and dried fruit while Grenache has less acid and more ripe fruit. Pinot Noir likes cooler climates “Grenache of the North”, while grenache likes warmer climates “Pinot of the South”. Very difficult to grow (fragile, susceptible to disease) and ripen evenly. Romans enjoyed them and became popular due to usage by Catholics for mass. Earthy and mushroom flavors. Usually never blended except sometimes with champagne. Pinot Meunier is similar (breed between Pinot Noir and Pinot Gris), has less earth than Pinot Noir but more floral and spice. Around the 10th and 11th centuries, Cistercian Monks analyzed the soil and weather in Burgundy and mapped out the best areas to grow (Grand Cru classification which still stands today).
    • Gamay – One of lightest (light bodied), red fruit, high acid, and most aromatic of red wine. From Beaujolais, which is in south of Burgundy so it’s a “value” Burgundy (Pinot Noir). Pinot Noir is less candied fruit, more earthy. Grenache is similar but more alcohol, tannin, smokey and savory.
  • White Wine (from intense to lighter flavor) – Note that cold climate whites will be more citrusy (harvested earlier), and warm climate will make it stay longer on vine – more sugar, less acidity, more mellow and rich. Both are fruit-forward but warm climate is more tropical fruit (kiwi, pineapple, mango).
    • Chardonnay is tropical fruity (pineapple, citrus), balance of fruity and acidity, extra buttery if oaked or light and clean if made in steel. Heavier wine and can be grown everywhere. Just like Riesling, has high ageability (rare for white wines). Most popular white wine in the world and is native from Burgundy France. Full bodied. Chardonnay from New World is buttery and oaky, and from Old World is “steely” like Chablis France (not stored in oak but in steel containers). Tastes completely different. White Burgundy is oaked Chardonnay.
    • Sauvignon Blanc “wild white” is usually completely dry (or quite sweet but nothing in between), light bodied, tart and highly acidic, green color, clean smell, with fruity and herbal / vegetal flavors (fresh cut grass). Light and herbaceous (earthy). Californian Fume Blanc is oakier, heavier. From France originally (Loire Valley like Pouilly Fume or Sancerre is a popular one known for its stony minerality, also found as a White Bordeaux) and can also be found in Marlborough NZ as the major white varietal.
    • Pinot Grigio (Italy) or Pinot Gris (France) is simple dry and crisp, acidic, no defining characteristics. Light bodied. In France, will have more body, more alcohol, less acidity than Italian.
    • Pinot Blanc – Lighter than Pinot Grigio. Mixture between sweet fruits and smokey, nutty.
    • Cortese – From Italy
    • Muscadet – NOT Muscat NOR Muscadine. This is a white from Loire valley and DRY, not sweet. Neutral, subtle flavor as opposed to others in the Loire Valley – Sav Blanc and Chenin Blanc. Tastes like Champagne without bubbles.
    • Semillon – Fruity and herbaceous like Sauvignon Blanc, with body and acidity closer to Chardonnay. Flavors have more length with texture being oily or waxy, yet plump and bright flavors. Full bodied. White Bordeaux is a blend of Sauvignon Blanc and Semillon, and these wines can be made either dry or sweet (Sauternes being the most famous sweet wine in the world, made with “noble rot”, a favorite wine of Thomas Jefferson and George Washington).
    • Grüner Veltliner – Austrian. Peachy with undertones of pepper and spice.
    • Gewurztraminer – Juicy and garden-like flavors, tropical fruit, floral, spice and citrus, low acid, full body. Used to be more popular but has been overtaken moreso by Riesling Trockens (drier Rieslings). Gewurz means “spice” in German, so it means “Spiced Traminer” – Traminer is an older grape variety. Great from Alsace France.
    • Viognier – Full bodied, often oak-aged, “smooth or oily”. Very aromatic, floral, peach and honeysuckle. More tropical fruit if not oak-aged. Similar to Gewurztraminer but higher acidity, more dry, and more oak. From Rhone Valley France but also found in USA (California, Washington).
    • Albarino – From Spain such as Rias Baixas (Galicia), also Vinho Verde in Portugal. Similar to Gewurztraminer and Viognier. Super light and high acidity, citrus, mineral, clean tasting.
    • Riesling – Light and may be sweet or dry, intense fruit. German nobility in the 1400s would take bottles of Riesling with them on conquests or to do business dealings. Just like Chardonnay, has high ageability (rare for white wines). Crisp Apple + (Stone fruit) Peach or Apricot + Lemon or Lime, with possible terpene compounds (petrol flavor) and minerality (e.g. wet rock). Never blended with other grapes. Best in south facing steep soil, in regions Mosel (best!), Rheingau, Rheinhessen, and Pfalz.
    • Torrontés – Similar to Riesling but with very floral aromatics, oil in texture. Mostly produced in Argentina (most expressive from Salta). Riojano (from La Rioja) is more expressive (more floral and higher acid) than Sanjuanino and Mendocino
    • Chenin Blanc – Like Riesling, can be sweet or dry, intense bruised fruit. Can take on different expressions depending on terroir (like chardonnay). Generally, bruised Apple + Citrus, with a waxy or plastic-y note. Comes from Loire Valley, also found more affordable from South Africa.
    • Muscat – aka Moscato (Italy) / Muscadel (South Africa) / Muskateller (Germany) / Moscatel (Germany or Spain) is very sweet with lower ABV, one of the oldest grapes. Great for pairing with dessert.
    • Rose – Syrah, Grenache, White Zinfandel
  • Oaking (barrels instead of made in stainless steel barrels) will deepen color, round out its natural acidity and impart more complex flavors (vanilla, caramel, richer, more desserty).
  • Champagne – Real champagne will have a yeasty, fresh baked bread flavor to it, as compared to a Cava for example. There is a lot of chalk in the Champagne province soil. Bubbles are also smaller and have a creamy texture as opposed to a ginger ale’s bubbles that slap you in the face. Fun fact: Cristal was first created by Louis Roederer for Alexander II in 1876, and it was requested for the bottles to be clear with a flat bottom in case of assassins placing a bomb in the bottle’s punt.

​Wine Pairings – Elements in Wine

Pairings – “What grows together goes together” (area or season) is a fun saying but even the most famous sommeliers have found paired food and wine doesn’t necessarily mean their taste will be exponentially incredible together. The important factor of why wine and food tastes good together is that wine cleanses the palate so that the last bites of food are as good as the first bite. Wine prevents palate fatigue because it resets your palate back to zero. Wine pairing is about finding non-clashing flavors / elements with the dish, the sauce, condiments, or method of preparation –

(1) Intensity – Matching intensity is usually the key. Spicy dishes can overwhelm the wine or high tannic wine can dominate the food. For example, take chicken: it can be boiled, sautéed, roasted, or grilled. The intensity of the preparation will usually dictate the kind of wine paired—unless the sauce or sides on the plate are more intensely flavored. Pinot noir can even work with salmon because it is light, same with merlot and chicken. Port works with rich flavors such as dark chocolate or stilton (blue cheese), or Marsala and chocolate chip cookies.

(2) Contrasting (different flavors) or complementing can work (finding similar flavors). Example: A high acid wine works for a rich sauce, or for seafood (it acts like lemon) – dry only and bubbles are also good. Earthy-savory / gamey foods (lamb, mushrooms) work well with earthy wines (pinot noir) but not tannins, and need higher acidity (Chianti and lamb also works). Spicy Food e.g. Indian, goes well with sweet like Riesling or even spicy wine like Syrah. You don’t want a cool wine to go with the spiciness and cancel each other out. Chardonnay can add butteriness weight and oak to popcorn.

(3) Acidity is the single most flexible element in wine for pairing with food (Higher acid wines are more versatile). Great for cutting richness of butter or animal fat, and cutting saltiness.

(4) Tannins and oak are least flexible – fewer dishes that pair well (animal fat or high butter can cut the tannins in Cabernet Sauvignon). Salt will make tannins worse.

(5) Lower alcohol wines are more versatile (higher alcohol needs more intensity in the dish).

(6) Sweetness – Sweet white wines work with many dishes except for red meat. Sweet wines are good for spicy dishes (avoid tannin!). For dessert, the wine must be sweeter otherwise both taste bad – sweet must be complemented by sweet (it will make dry wines taste bad). Sauternes works with rich foie gras.

Most versatile whites – unoaked high acid whites with moderate alcohol – such as Sauvignon Blanc, Riesling, Albariño, lighter Grüner Veltliner, Pinot Bianco, Pinot Grigio, un-oaked Chardonnay, dry sparkling wine and Champagne, dry rosés

Most versatile reds – medium-bodied red wines with moderate tannins and less oak – such as Pinot Noir, Gamay, Sangiovese, Barbera, Tempranillo, lighter Grenache blends

Specialty Dessert Reds – (1) Port is from Portugal and is strong and sweet because brandy is added BEFORE fermentation complete of yeast converting the sugar, brandy was added to make the trip from Portugal to England. Ruby port (young) vs Tawny (old aged in Oak casks). The high heat of Madeira (also made in Portugal) gives it more of a complex flavor than Port. (2) Sherry is made in Andalusia Spain and is strong and dry because brandy added AFTER fermentation is complete. (3) Marsala is from Italy and can be dry or sweet. (4) Icewine – From mainly Canada and Germany, they take frozen grapes off vine, crush ice out and the remaining “must” (juice) is concentrated, sweet and complex.

Famous Wines and Wine Families

Bordeaux – Only five wines granted highest rank of Premier Cru (First Growth); Château Lafite Rothschild, Château Latour, Château Margaux, Château Haut-Brion, and Château Mouton Rothschild

Health Benefits

Christian Nordqvist, in “Wine: Health Benefits and Health Risks,” provides some interesting health-related properties of wine (in moderation – one glass):

  • A lower risk of dementia. Among moderate wine drinkers, the risk of dementia is 23% lower than for non-wine drinkers.
  • A lower risk of breast cancer. This excludes the drinking of red wine, which can increase the risk.
  • Anti-aging properties.
  • Lower risk of colon cancer. Moderate wine consumption can lower this risk by 50% according to some studies.
  • Reduced depression rates.
  • Higher levels of healthy omega-3 fatty acids.

Recommended Books

Best for Beginners: Kevin Zraly Windows on the World Complete Wine Course: Revised & Updated / 35th Edition by Kevin Zraly [Amazon]

Best Professional Reference Books:

  • The World Atlas of Wine by Hugh Johnson [Amazon]
  • The Wine Bible, 3rd Edition by Karen MacNeil [Amazon]
  • Oxford Companion to Wine by Jancis Robinson [Amazon]

Note: Be sure to get the latest editions to capture the latest wine trends.

Best Wine Novel: Adventures on the Wine Route by Kermit Lynch [Amazon]

Website Resources: Tim Gaiser (especially his wine/food pairing guide), TheGrapeGrind

Wine Tasting Video Resources: WineLibraryTV with Gary Vaynerchuk, WineAlign, OneontheHill

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