Riesling

Riesling is a white grape variety with wines originating in Germany’s Rhein and Mosel river valleys and spans a broad range of styles, being produced in both dry and sweet variations.  Dry styles will likely be sourced from the Alsace region of France and “sweet” variations can be found anywhere from Germany to the Northwestern United States.

Aroma of the classic Riesling will lean towards the fruity side with apple, peach and pear standing at the forefront mixed with delicate floral undertones and even petroleum with some examples.  The grape tends to take on many characteristics of the vineyard soil, or “terroir-expressive”, so hints of mineral will exist as it’s tasted along with flavors of tropical fruit.

Riesling wines are very light bodied and are great recommendations for dishes like Thai Curry Shrimp or Fried Oysters.

Pinot gris

The white varietal Pinot gris, and its Italian counterpart Pinot Grigio, has a rose colored skin and is considered to be a mutant clone of Pinot noir.  Pinot gris has continued to increase in popularity and has major plantings in every major wine growing region across the globe.  Pinot Grigio can be found in Italy’s northern most wine region of Lombardy.

Wines made from the Pinot gris vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris.

The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic.

Sauvignon blanc

Sauvignon blanc is a white grape variety originating as an indigenous grape in Southwestern France.   It is now planted in most major wine growing areas of the world producing a very crisp, medium bodied and dry wine.  The wines made with Sauvignon blanc will take on characteristics of the soil and depending on the climate, the flavor will range from grassiness to tropical fruit with strong hints of red and green peppers.  This profile lends itself well to seafood pairings as well as cheese or cream based dips.

The most famous examples originate from the Loire region of France as Sancerre or Pouilly Fume.  Additionally a great number of solid Sauvignon blanc wines are produced in most A.V.A. sections of California and much of New Zealand.

Chardonnay

Chardonnay is a white grape variety believed to have originated in the Burgundy region of France now grown in every major wine growing region in the world.  The grape itself is typically very neutral and seems to simply take on the characteristics of the soil as well as the type of oak used during fermentation.  The wine is almost always full bodied with typical aromas of honeysuckle, ginger, pear and flavors of pear, jasmine blossoms and even butter.  You will hear good Chardonnay’s described as silky, completely enveloping your mouth as you taste the long finish.

The butter taste and texture is a direct result of maloactic fermentation which highlights the many differences between not only wine growing regions, but between wine makers as well.  Chardonnay will really show the flavors of the oak used and intensity will vary based on the length of time the wine remained in contact with the barrel.
Most of the Chardonnay’s within our product line will be very “big” in nature and will go with just about any food pairing, even steak.  But, be wary of barrel fermented versions from California and most notably Burgundy.  This method will drastically change the profile of the wine so make sure you understand which wines have the classic oak and butter texture and which wines do not.

Pinot noir

Pinot noir is a red grape grown in cooler climates around the world, but chiefly associated with the Burgundy region of France.  It is most notorious for being sensitive to light exposure, cropping levels (it must be low yielding), soil types and pruning techniques as well as other complications making it difficult to grow.  However, Pinot noir based wines are among the most popular and expensive in the world.  Along with Chardonnay, it is the chief grape used in the production of Champagne and many sparkling wines.

In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black cherry, raspberry or currant. Traditional red Burgundy is famous for its fleshy, ‘farmyard’ aromas and typically much lighter in color than other red wines.

The most typical flavor experienced is bright or young cherry along with hints of black currant, spice, vanilla and earth (especially red Burgundies).  Depending on the amount of time spent in oak barrel fermentation, Pinot noir wines can benefit greatly from 3-5 years of again but will not last as long as its Cabernet Sauvignon counterparts.

Merlot

Merlot is a red grape used in classic Bordeaux blends as well as varietal wines.  Merlot-based wines usually have medium body with hints of berry, plum, and currant.  Its softness and “fleshiness”, combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

There are three main styles of Merlot-a soft, fruity, smooth wine with very little tannins, a fruity wine with more tannic structure and, finally, a brawny, highly tannic style made in the profile of Cabernet Sauvignon.  Some of the fruit notes commonly associated with Merlot include cassis, black and red cherries, blackberry, blueberry, boysenberry, mulberry, and plum.

Syrah/Shiraz

Syrah, and its clone Shiraz, is a red grape used for both varietal wines and blended wines.  Syrah’s origin is from the Northern Rhone wine region of France, with large plantings in California, Washington and as Shiraz in Australia.  The wines produced in Northern Rhone are typically blended with a small amount of Viognier and as a minor blending component to the Grenache/Mourvedre wines of the Southern Rhone.

Wines made from this variety are full bodied with bold flavors and a wide variety of aromas.  Aroma characters can range from violets to berries (usually dark as opposed to red), chocolate, espresso and black pepper.  No one aroma can be called “typical” though blackberry and pepper are often noticed.

Zinfandel

Red grape variety with extensive plantings in California, South Africa and the McLaren Vale of South Australia.  Zinfandel also is a genetic match to the Italian grape variety Primitivo grown in the Puglia region of Southeastern Italy.  Wines produced from Zinfandel and typically extremely robust in body and dark in color with an alcohol content greater than 15% due to the high sugar content.

Aromas of Zinfandel can vary greatly depending on the soil, but most will carry notes of raspberry, blackberry, boysenberry, cranberry, black cherry as well as spices of cinnamon and black pepper.  The taste of the red wine depends on the ripeness of the grapes from which it is made. Red berry fruits like raspberry predominately in wines from cooler areas, whereas blackberry, anise and pepper notes are more common in wines made in warmer areas as well as wines made from the earlier-ripening Primitivo clone.

Cabernet Sauvignon

Cabernet Sauvignon became internationally recognized through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet franc.  It is a red grape variety and grows in diverse climates ranging from Canada’s Okanagan Valley to Lebanon’s Beqaa Valley.  Despite its prominence, it is a relative newcomer being the result of a chance crossing between Cabernet franc and Sauvignon blanc during the 17th century in southwestern France.

One of the most noted traits of Cabernet Sauvignon is its affinity for oak, either during fermentation or in barrel aging.  The unique wood flavors of vanilla and spice complement the natural grape flavors of black currant and tobacco.  Cabernet Sauvignons with high alcohol levels do not pair well with spicy foods due to hotness levels of the capsaicin present in spices like chili peppers being enhanced by the alcohol with the heat accentuating the bitterness of the tannins.  Black pepper is the noted exception to this rule.

Color of Cabernet varietals typically show a deep ruby-purple color with notes of caramel, cedar, vanilla and oak aromas with underlying cherry, blueberry and berry-like fruit.  Flavors should be rich with good balance, full body, and medium level tannins with strong varied fruit finish.