Wine Folly - The Essential Guide To Wine PDF

WINE
FOLLY
Life is too short to drink bad wine.
–Anonymous
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Library of Congress Cataloging-in-Publication Data
Puckette, Madeline, author.
Wine folly : the essential guide to wine / Madeline
Puckette and Justin Hammack.
p. cm
ISBN 978-0-39957596-9
1. Wine and wine making. I. Hammack, Justin, author.
Book design by Madeline
Puckette
Contents
Epigraph ii
Introduction vi
Fundamentals Wine Regions

Wine Regions of
Wine Basics 2
the World 176
Tasting Wine 12
Argentina 178
Handling Wine 22
Australia 180
Food and Wine
Austria 184
Pairing 30
Chile 186
Styles of WIne France 188
Germany 196
Styles of Wine 40 Italy 198
Sparkling Wine 44 New Zealand 202
Light-Bodied Portugal 204
White Wine 54 South Africa 206
Full-Bodied Spain 208
70
White Wine 70 United States 210
Aromatic White
Glossary 218
introduction
Like wine? Want to know more about it? This
book is for those of us who need
simple guidance to get over the challenges of
This guide is small on
getting into wine. It contains prac-
purpose. It’s a visual refer-
tical knowledge that is immediately useful to
ence guide designed
help you find and enjoy great wine.
specifically for everyday wine
drinkers. Within these pages
you’ll find: › Wine
fundamentals
› How to taste, handle, and
Want more? Go
store wine
online.
› A compendium of 55
different types of wine
http://winefolly.com/book
› 20 detailed wine maps
› Hundreds of
articles
› How-to videos
› In-depth
Access Wine Folly’s extensive resources
resources
free online. The site is supported
› Poster guides
by hundreds of thousands of subscribers
and maps
and is used by consumers and
and is used by consumers and
professionals alike.
Why Learn About
Wine
Perhaps you want to stock up on delicious
value wines. Or maybe you want to
navigate a restaurant wine list with
confidence. Learning about wine starts
with the realization that the wine world is a
lot bigger than we think:
There are over a There are Every day, an
thousand wine thousands of average of 600 new
varieties to wine wines are
Fortunately, wine isn’t overwhelming when
choose from . . . regions with released . . .
unique wines . . .
you have a solid foundation. A good
foundation leads to informed purchases and
better-tasting wine.
The
Challenge
Complete the following challenges and
you will gain confidence both in
choosing and tasting wine.
Taste at least 34 Try at least 1 wine Learn how to blind

of the 55 wines from each of taste (pgs.
included in this the 12 countries 12–21) your
book (just not (pgs. 176–217). favorite single-
all at once!). Take varietal wine.
great tasting
notes (pg. 21).
Fundamentals
winefolly.com learn
Wine
Basics
basics
What is wine Definition of wine,

grape varieties,
Wine Bottle regions, and what’s
inside a single
Facts Basic bottle of wine.
Wine On drinking, sulfites,
Characteristicsbottle sizes,
and ways that
bottles are labeled.
Definitions of the 5
basic traits
of wine: alcohol,
acidity, tannin,
sweetness and body.
INSIDE A
BOTTLE
OF WINE
What is wine?
basics / what-is-wine
winefolly.com learn
Wine is an Wine grapes are Grapevines take a

alcoholic beverage different than year to grow
made with table grapes. They grapes. The harvest
fermented grapes. are much in the
Technically, wine smaller, they have northern hemisphere
can be made seeds, and is Aug.–Oct.,
with any fruit, but they are also and the harvest in
most wines are sweeter than table the southern
made with wine grapes. hemisphere is Feb.–
grapes. Apr.
Vintage refers to A single-varietal A wine blend is
the year when wine is made made by mix-
the grapes were with one grape ing several wines
harvested. variety (e.g., Pinot together (e.g.,
Non-vintage (NV) Noir, pg. 100). Bordeaux blend,
wines are a 134).
blend of several
harvests.
A temperate Regions with cooler Regions with warmer

climate is where climates climates
grapes grow best. In make wines that make wines that
North Amer- taste more tart. taste more ripe.
ica, grapes grow
from northern
Mexico to southern
winefolly.com / learn /
basics / what-is-wine
Wine Bottle Facts
DRINKING Facts A bottle of wine contains the

winefolly.com learn basics
fermented juice of
STANDARD Vitis vinifera grapes. Besides
/ wine-bottle-facts
BOTTLE fermented grape juice,

there is also a small portion of
SIZE sulfur dioxide (aka
A standard 750 ml “sulfites”) added as a
bottle contains preservative.
5 servings of wine.
Sulfite Facts
STANDARD Sulfites affect about 1% of
WINE POUR the general population,
and wineries are required to
Wine Bottle
A standard pour is 5 label their wines if
oz (150 ml) Sizes
they contain more than 10
and contains an
average of 150 ppm (parts per million).
calories and 0–2 In the US, wine has no more
grams of carbs.
than 350 ppm sulfites
and organic wine has no more
HEALTHY than 100 ppm. In
DRINKING comparison, a can of Coke
The National
contains 350 ppm of
Cancer Institute
Cancer Institute
recommends that sulfites, french fries contain
women have 1,900 ppm, and dried
no more than 1
3 examples of how
wine is labeled
By Variety Wines By Region Wines By Name Wines

can be labeled can be labeled can be labeled
by grape by region. with a
variety. This This French wine made-up name.
German wine has is labeled as a More often
the name of the Bordeaux than not, a
grape variety— Supérieur. If you named wine is a
Riesling—listed learn blend of grape
about varieties that is
about varieties that is
on the label. Bordeaux, you unique to the
Each country will learn producer. Named
basics / wine-label-101
winefolly.com learn
Sweetness
BONE-
DRY
DRY
OFF-DRY
SWEET
Acidity VERY
LOW
SWEET
characteristics
basics / wine-
MEDIUM-
LOW
AVERAGE
SOUR
Tannin VERY
LOW
SOUR
MEDIUM-
LOW
AVERAGE
ASTRINGENT
alcohol VERY
LOW
ASTRINGENT
MEDIUM-
LOW
AVERAGE
MEDIUM-
body HIGH
VERY
HIGH
LIGHT
LIGHT-
BODIED
AVERAGE
MEDIUM-
FULL
FULL-
FULL-
BODIED
Basic Wine Characteristics
There are 5 characteristics that help define
the profile of a wine: sweetness,
acidity, tannin, alcohol, and body.
Sweetness Sweetness in wine is derived from
residual sugar
(RS). Residual sugar is the leftover sweetness
when PERCEIVEDHIGHER
LOWER
SWEETNESS: At the
not all the grape must is fermented into alcohol.
ACIDITY ACIDITY
same sweetness level,
wines with
We describe sweetness as a taste that lower acidity taste
Sweetness levels Sweetness levels
ranges from sweeter than
bone-dry to very sweet. It’s good to know
in still wines can result in additional wines with higher
acidity.
that a
calories per 5 oz glass:
BONE DRY OFF- SWEET VERY
technically dry wine can contain up to a half
tea-
DRY 0–6
DRY 21–72
SWEET
spoon of sugar per glass. See the chart
Sparkling wine sweetness levels shown in teaspoons of
cal. cal.
0 cal. 10–21
sugar and calorie levels per 5 oz glass: 72–130
below for1–10 cal. 35–120 cal.
less than g/L RS g/L RS
standardized vocabulary to describe
BRUT
1 g/L RS EXTRA BRUT 17–35EXTRA DRY DEMI- 120–220
sweetness.
NATURE BRUT g/L RS
DRY SEC g/L RS
0–7 cal. 10–20
0–12 cal.
0–2 0–5 7–10 cal. 20–30
g/L RS 17–32 g/Lcal.
cal. cal. 12–17 g/LRS
cal. cal. 12–17 g/LRS cal.
0–3 g/L 0–6 RS 32–50
wine-characteristics RS g/L RS g/L RS
winefolly.com learn basics /
Acidity
LEMON YOGURT Acids are the primary attribute

2 pH 4.5 that contribute to
wine-characteristics
ACIDITY RANGE pH wine’s tart and sour flavor. Most

OF WINE:
Wine ranges in acids in wine come
acidity from from grapes including tartaric,
2.5 pH to 4.5 pH.
A wine with
malic, and citric acid.
a pH level of 3 Like many fruits, wine lies on the
has ten times acid side of the pH
more acidity than
a wine with
Tannin
scale, ranging from about 2.5–
a pH level of 4. Tannin is a naturally occurring
4.5 pH (7 is neutral).
GRAPE TANNIN: polyphenol found in
One useful thing to know about
Tannin comes plants. Tannin is unique to red
acidity in wine is
from skins, seeds,
wine, since white
and stems. that, as grapes ripen, they
Grape tannin is wines ferment without skins. In
bitter and become less acidic. Thus,
wine, tannin is not
astringent but a wine from a cooler climate
contains high necessarily a flavor but a
where it’s hard to ripen
levels of textural astringent taste.
grapes will produce wines with
USED/NEUTRAL
antioxidants.
OAK
NEW
OAK TANNIN: New Tannin comes from two
higher acidity.
oak barrels sources: grape skins and
OAK
impart more tannin
into wine than seeds, and from new wood
barrels.
used oak barrels. barrels.
To taste tannin in wine, focus
Alcohol The alcohol in wine
comes from yeast converting
grape must (sugar) into ethanol. A “HOT” WINE:
Alcohol level is
Alcohol may also often described as
be added to a wine, which is a temperature
because of how it
called fortifying. feels in your
throat. A “hot” wine
Alcohol plays an important has higher
alcohol.
role in wine aromas. It’s
LOW MEDIUM- MEDIUM
the vehicle by which aromas MEDIUM- HIGH
travel from the surface
LOW 11.5– HIGH Over
Body Body is not a scientific term,
Below
of the wine to your nose.
10% ABV 13.5% 15% ABV
but a categorization of
10–11.5% ABV
Alcohol also adds viscosi-
ABV
13.5–
15% ABV
ty and body to wine. You can
style from lightest to boldest.
sense alcohol in the
The four characteris-
back of your throat as a
TIP: Imagine the
difference
tics of sweetness, acidity, tannin,
burning sensation. BOLDER between light-and
LIGHTER full-bodied
and alcohol each WINES wines like the
WINES
affect how light or bold a wine
You can use terms like “light-
difference between
skim and full milk.
will taste.
MORE LESS
bodied” or “full-bodied”
ACIDITY ACIDITY
to describe the style of wine
ACIDITY ACIDITY
to describe the style of wine
you want to drink.
LOWER HIGHER
wine-characteristics
Tasting
Wine
/ tasting-wine
The 4-step wine

How to Taste: tasting method
Look How to is a professional
tasting technique
Taste: Smell that focuses a
How to Taste: taster’s ability to
separate and identify
Taste How to key char-
acteristics in a wine
Taste: and improve
Conclude flavor and taste
memory.
How to taste
wine
COLOR AND
HUE
CLARITY AND
LOOK
OPACITY
PRIMARY
VISCOSITY
AROMAS
SMELL SECONDARY
AROMAS
TERTIARY
AROMAS
SWEETNESS
WINE FLAWS
ACIDITY
TASTE TANNIN
ALCOHOL
BODY,
PROFILE
CONCLUDE BALANCE
MEMORABLE
FEATURES
OPINION
How to taste: Look
The 4 steps of wine tasting are: look,

smell, taste, and conclude.
How to Taste Wine: Look
The color in wine is a scientifically
/ tasting-wine
complex topic. Fortunately, a

seasoned taster can learn to
identify clues about a wine just
from inspecting the color,
INSPECT: Angle the
intensity, opacity, and viscosity. SWIRL: Swirl the wine
glass over a to see the
For a tasting size, pour a 3 oz (75
white backdrop and viscosity. Viscous
ml) serving. Attempt to view the
inspect the wines have
wine with natural light over a
color, intensity, and higher alcohol and/or
white surface, such as a napkin or
hue at the rim residual
a piece of paper. of the glass. sugar.
COLOR: We look INTENSITY: WINE TEARS: Wine

at the hue and Observe the wine “legs” or
compare it not from the rim to the “tears” is a
necessarily to all middle. You phenomenon called
wines but to other will see small the
examples of differences in color Marangoni effect
the same wine—in and clarity of a caused by fluid
that way we wine based on surface tension. Slow-
can see how it several factors, moving
tasting-wine wine-color
the color of
CLEAR: UN-
OAKED AND
Wine
HUE: GREEN
DEEP GOLD:
OAK-AGED
TO COPPER
COOL AND LATE
CLIMATE HARVEST WINES
WINES
PALE PLATINUM: A MEDIUM LEMON: DEEP GOLD: Oak

nearly clear Several white aging will often
white wine that wines have green give a white wine a
refracts in the hints in their deeper golden
light will likely be
PALE color, including
A RED hue due to the
A BLUE-
young and not
COLOR: Grüner Veltliner
TINT: natural oxidation
VIOLET
aged in oak.
LESS and Sauvignon
HIGHER that happens while it
TINT:
PIGMENT Blanc.
ACIDITY ages in barrels.
LOWER
ACIDITY
PALE GARNET: Pale MEDIUM RED: DEEP PURPLE:

red wines Wines that tint red Opaque red wines
contain less of the typically have contain more
red pigment higher acidity than pigment. Aglianico,
anthocyanin. Pinot wines that tint Malbec, Mourvèdre,
Noir, Gamay, blue-violet. Merlot, Petite Sirah,
Grenache, and Sangiovese, Syrah, and Touriga
Zinfandel are Tempranillo, and Nacional
How to taste: Smell
/ tasting-wine
SMELL: Hold your AROMAS: Move LEARN TO SWIRL:

glass just under your nose to Swirling wine
your nose and sniff different positions releases aroma
once to “prime” around the compounds into
your nose. Then swirl glass. Rich fruit the air.
your wine aromas are
OVERLOADED?:
once and smell generally found on
Neutralize your
again. This time, the lower lip,
nose by sniffing
smell the wine longer and floral aromas
your forearm.
and slower and volatile
but just as esters can be PERFUME: Avoid
delicately. Switch smelled on the wearing strong
between sniffing and upper lip of the scents when actively
thinking. glass. tasting wine.
PRIMARY AROMAS: SECONDARY TERTIARY AROMAS:

Primary AROMAS: Tertiary
aromas come from Secondary aromas aromas come from
grapes. Each come from aging and
variety has a range winemaking, controlled interaction
of possible specifically, from with
aromas. For reactions caused oxygen. For example,
example, the white by wine yeast the nutty
wine variety and bacteria. flavors in vintage
For example, the
Sauvignon Blanc For example, the Champagne and
often smells like aroma of butter Sherry are from years
gooseberry or found in of aging.
tasting-wine wine-faults
How to identify Wine
Faults
“Corked”
aka TCA Taint,
2,4,6-
Trichloroanisole
Most corked wines
smell strongly
of wet cardboard,
wet dog, or a
musty cellar.
Sometimes,
however,
a corked wine will
just lack
aromas and have
very subtle
musty aromas. Don’t
worry, you
can return a faulty
wine.
Reduction
aka Mercaptans,
Sulfur Compounds
Reduction in wines
smells like
boiled garlic and
cabbage. It
happens when a
wine doesn’t
receive enough
oxygen in bottle.
Decanting should
improve the
smell, or you can
stir your wine
with a pure silver
spoon.
Oxidized
aka “Maderized”
Oxidized wines
smell flat and are
brown in color,
much like an apple.
Red wines will taste
dry and bitter
due to phenols (e.g.,
tannin)
interacting with
oxygen. Oxidized
white wines
typically have an
apple cider–like
odor.
UV Damage
aka “Light Strike”
Light strike happens
when wines
sit under
supermarket
lighting for
too long or are
exposed to sun.
exposed to sun.
Light strike causes
reduction.
Avoid light damage
Heat Damage
aka “Cooked,”
“Maderized”
Wine starts to
deteriorate quickly
at 82°F and cooks
at around 90°F
(32°C). Cooked
wines can smell
wines can smell
pleasant, like
caramel and cooked
fruits, but they will
Spritz and
Bubbles
(in a non-sparkling
wine) Occasionally,
wines will ferment
again in the bottle.
This is easy to
identify by the
presence of spritz
in a wine that’s
in a wine that’s
supposed to be
still. These wines will
How to taste: Taste
/ tasting-wine
TASTE: Try coating IDENTIFY: Identify PROFILE: Now that

your mouth where the you’ve tasted
with a larger sip of basic wine traits hit the wine, create a
wine followed your palate: mental profile
by several smaller Sweetness is (or write one down)
sips so that you toward the front. of the wine.
can isolate and pick Try to organize the
Acidity makes your
out flavors. flavors and
mouth water.
aromas by their
Try to pick out at
Tannin is textural category. For
least 3 fruit
and dries your example, if you taste
flavors and 3 other
mouth out like wet vanilla, it
flavors—one
tea bag. might be due to oak.
at a time.
Alcohol feels like TIP: You can cross-
TIP: Spitting is more
heat in the back reference the
common at
of your throat. variety section of
professional
this book for
tastings.
hints on how to
categorize flavors.
WINE Evolves ON YOUR
PALATE ADVANCED: You’ll
find that
high-quality wines
may have 2–3
distinct flavor
profiles from start
to finish.
Taste Preferences Are
Genetic
How many
taste buds
are within
the area
of one hole
punch
on your
tongue?
nonSensitive
Nonsensitive Average Taster HYPERSENSIT
Hypersensitive
10–25% of people 50–75% of people “Supertaster”: 10–
Less than 15 taste 15–30 taste buds. 25% of people
buds. You can You can taste taste buds.
handle spicy food bitterness like tannin Everything tastes
and love the just fine, but intense: salty, sweet,
richest, boldest it doesn’t make you sour, oily, and
flavors. wince in pain. bitter. You are not a
Bitterness doesn’t You’re capable of fan of
bother you loving most bitterness. The good
because you can’t wines. Improve your thing is,
taste it at all.
FACT: Asians, palate simply
FACT: Women are sensitivity makes
IDEA: The #1 way to
You’re primed for by slowing down and you a more
Africans, and South over two times improve your
drinking the paying conscientious eater.
Americans have a more likely to be sense of taste is to
most intense wines
higher attention to
supertasters You’ll lean
spend more
in the world. nuances. toward delicate,
proportion of than men. smooth wines.
time smelling and
supertasting identifying
genetics than aromas.
tasting-wine palate-test
How to taste: Conclude
bleh meh
last meal
BALANCE: Now IMPROVE YOUR YOUR OPINION:
that you’ve MEMORY: Note a Take your time
/ tasting-wine
tasted the wine, you few key traits of with wines that you
can evaluate the wine and enjoy. Identify
it. Do all the traits commit them to what you prefer
in the wine memory: Traits or about them over
balance one flavors specific to other wines. You’ll
another? the find yourself to
grape variety. be more articulate
TIP: A wine that’s
when seeking
out of balance Flavors or traits
new wines.
will have unique to the
characteristics that region, vintage, or
BLIND At Wine Folly, we
TASTING
overpower other producer. use a simple
flavors in the TASTING IDEAS
4-point rating
wine, for example, a system with a
jarring acidic Practice blind focus on drinkability.
REGIONAL
flavor that tasting with your A “last meal”
COMPARISON: Try
dominates the friends. Have your is so good you can
the
taste. friends each die happy.
same variety over
bring a bottle of several regions
wine in a bag or to see how geography
wrapped in influences
aluminum foil. Then flavor.
pour tastes of each
VINTAGE
wine and go
COMPARISON: Find a
around the table
around the table
discussing series of vintages by
characteristics to a producer
identify each for a specific wine to
How to write useful
tasting notes
WHAT YOU
TASTED/DRANK
Producer, region,
variety, vintage,
and any special
designation.
WHEN YOU
TASTED IT
Wine changes as it
ages.
YOUR OPINION
This is what really
TIP: Try listing the
matters.
most obvious
WHAT YOU SAW
flavors first. This
Will help identify
helps create a
winning themes.
hierarchy of
importance.
WHAT YOU
SMELLED
WHAT YOU TASTED
Be specific.
Since we “taste” so
much with our
nose, add structural
notes here, as
well as anything
unique that you
TASTING PLACE
didn’t get in the
MATS: Available
smell.
in our resources
section online:
http://winefolly.com/res
WHAT YOU DID
Because wine is an
mats
experience.
wine wine-tasting-notes
winefolly.com learn basics tasting-
Handling
basics / handling
Wine
Different types of
Wine Glasses wine glasses
and tips on picking
Serving Wine glassware.
How to open and
Wine decant still and
sparkling wines.
Temperature Wine temperature
best practices.
Wine Storage Tips on storing wine
short and
long term.
SPICY LIGHT TULIP SWEET
RED WHITE (SPARKLING) FORTIFIED
(SYRAH) (SAUVIGNON (PORT)
BLANC)
BOLD BOLD FLUTE SWEET

RED WHITE (SPARKLING) WHITE
(BORDEAUX) (MONTRACHET) (SAUTERNES)
AROMATIC ROSÉ & COUPE DRY

RED AROMATIC (SPARKLING) FORTIFIED
(BURGUNDY) WHITE (SHERRY)
STEMLESS STEMLESS STEMLESS

RED WHITE SPARKLING
RED WHITE SPARKLING
handling wine glasses
Wine Glasses
There are many different wine glasses to
choose from. Here are a few facts
about wine glasses to help you decide what
Crystal vs. Glass
glassware is best for you.
Hold stemmed Crystal stemware refracts
glasses by the light due to its mineral
stem and close to
the foot. content. Minerals also
Lead-free crystal strengthen crystal, allowing it
glassware is to be spun very thin.
dishwasher-safe.
Traditionally, crystal glassware
Leaded crystal is leaded, but today there are
contains anywhere several lead-free
from 1% to 30%
lead oxide. Fine
options made with magnesium
crystal is 24% or and zinc. Most
more. Leaded lead-free crystal is dishwasher
crystal is not
Buying wine
hazardous unless safe. However,
glasses? Stick to 2
wine is stored in it leaded crystal glasses are
glass styles most
for many days.
suited to your porous and should be
IDEAL IDEAL
drinking habits. FOR
hand washed with fragrance- FOR
DELICATE, SPICY,
free soap.AROMATICA NARROW BOWL
A LARGE ROUND BOLD
Stemmed vs. WINES WINES
Standard glass is technically
BOWL collects
stemless? Stems do more aromas from
collects less
aromas and has less
more fragile than
not affect aroma or the larger wine surface
taste. crystal but it’s spun thicker to
taste. crystal but it’s spun thicker to
exposed wine exposed to air.
make it more durable.
surface.
Regular glass is dishwasher-
Choosing
Glassware
STEMLESS
OVERSIZEDAROMA RED SPARKLING
WHITE
DESSERT
RED COLLECTOR WINE
5 oz 5 oz 5 oz 5 oz
5 oz 5 oz 3 oz
Casual Spicy Better Whites,
tasting Medium- Light reds, for rosés, Fortified
to
encounters reds, vintage preservingand and
full- full- sparkling,carbonation dessert
sparkling
bodied bodied and in wines wines
high whites, rosé sparkling
tannin and wines wines
red rosé
wines wines
handling wine glasses
handling serving-wine
Serving Wine
The fundamentals of opening, pouring,
serving, and decanting wine:
Opening Still
Wine
REMOVE THE FOIL: THE WORM: Insert STANDARD POUR:

It doesn’t the worm The standard
matter if you cut off-center and serving size for wine
the foil above or rotate the screw is about
below the lip, until the worm is 5–6 oz or 150–180
although tradition is about 95% of ml. Dry wines
to cut below. the way in. Slowly average 130–175
pull the cork out calories per
to reduce breakage. glass depending on
alcohol level.
Opening Sparkling
Wine
THE CAGE: Remove TWIST: With 1 hand RELEASE: When the

the foil and firmly holding cork pushes,
untwist tab 6 times. the cork and cage, resist it and slowly
Keep your use your other release it. Keep
thumb on cage and hand to rotate the bottle at an angle for
cork—they will bottom of the a second or
come off together. bottle. two after you remove
handling decanting-wine
Aerating Wine to Improve
Flavor
Decanting introduces oxygen to wine. This
simple step oxidizes stinky aroma
compounds into less detectable smells. It
also reduces the concentration ofWHICH
certain acids and tannins, making wine
DECANTER?: Get
one you
taste smoother. In short, it’s magic.
love. It’s wise to get
one that’s
easy to fill, pour,
and rinse. A wine
aerator is
technically more
efficient although
not as stately.
WHAT TO DECANT:
All red wines
can be aerated. An
aerated wine
won’t store open for
long, so be
POUR: For increased WAIT: The bolder sure to decant only
air-to-wine and more what you plan
contact, pour wine concentrated the to drink.
so it wine, the longer
TIP: Smell sulfur?
distributes on the you should wait. Don’t worry, it’s
sides of the 15–30 minutes not sulfites. It just
glass as it fills. is a good starting means your
handling wine-temperature
Wine Temperature
Serving
Temperature
ICE- COLD CELLAR ROOM

COLD 45– TEMP. TEMP.
38– 55°F 55–60°F 60–
45°F (7-13°C) (13-16°C) 68°F
(3-7°C) (16-
20°C)
It’s useful to note TOO COLD: Your TOO HOT: Your wine
that wines wine might be might be too
served at room served too cold if hot if the aroma burns
temperature are it’s lacking your nose
served at 60–68°F, aroma and tastes and smells medicinal.
which is sour. This is a This is
cooler than most common problem common with higher
homes.
homes. for white wines alcohol red
stored in the wines that are stored
refrigerator. Cup in ambient
handling wine-storage
Wine Storage
Storing Open
wine
Wines quickly
deteriorate when Recorking a wine
exposed to oxygen stops outside
or ambient oxygen from getting
home temperatures. in, but it
So store won’t remove the
open wines in a oxygen inside. A
chiller at wine preserver such
50–55°F (10–13°C). as a vacuum
If you don’t pump or argon gas
have a wine chiller, preserver will
store open keep your wine fresh
wines in your fridge longer.
and let them
warm up for about
an hour before
serving.
Aging Wine
The ideal storage

temperature is
50–55°F and 75%
There are 2 types
humidity.
of wine fridges:
Wine ages four thermoelectric and
times faster condenser.
stored in a pantry Thermoelectric
or closet. chillers fluctuate
Bottles stored in with temperature
variable but are more
temperature quiet. Condenser-
temperature quiet. Condenser-
environments are type chillers are
also more likely to louder and require
develop wine maintenance
Food and Wine

Pairing
food-and-wine
Food pairing is the

Flavor Pairing practice of
Theory Cheese creating
harmonious pairings
pairing meat by considering
Pairing flavor, texture,
aroma, and
intensity. Learning
Vegetable to pair wine with
Pairing food opens up a
new range of wines
Herb/Spice to enjoy and
explore.
Pairing
winefolly.com learn basics food-
and-wine flavor-pairing
Flavor Pairing Theory
Flavor pairing is the practice of finding what
foods go well together by paying
attention to taste, aroma, texture, color,
Congruent vs. Complementary
temperature, and intensity.
Flavors match together in a
congruent or comple-
mentary manner. Congruent
pairings have many
shared compounds that
combine together and
intensify. Complementary
pairings oppose and
counteract each other to
create balance.
You can create amazing
pairings by employing
congruent pairings to amplify
harmonious flavors
and complementary pairings
to counteract discor-
dant flavors.
Food and Wine
Pairing Tips
ACIDIC FOOD: High RICH FOOD: A high SPICY FOOD: A cold
acidity foods tannin red sweet wine
make lower acidity wine acts as a with low alcohol will
wines taste palate cleanser to counteract
flat. Match high rich, fatty proteins. the burn of spiciness.
acidity foods with
PUNGENT FOOD: BITTER FOOD: SWEET FOOD: Sweet
high acidity wines.
Pungent flavors Bitter foods foods often
like Gorgonzola magnify the make dry wines taste
match with wines bitterness of tannin. bitter. Try
that have higher Try pairing bitter matching sweet
acidity and foods with low or foods with a
sweetness. no tannin wines sweet wine.
with salinity and
WINE pairing
Considerations
Piquant
FAT
SPICINESS
Bitter salt
sweet Acid
The 6 tastes are just

a portion of HARMONIOUS
BALANCE: Create
what humans sense. MATCH balanced
pairings by matching
Other tastes
include fizziness, the intensity
umami (meaty), DISCORDANT
umami (meaty), DISCORDANT
of the wine with the
numbness, electricity, MATCH intensity of
soapiness,
the food.
calcium, and coolness
and-wine flavor-pairing
winefolly.com learn basics food-
food-and-wine cheese
Cheese Pairing
Fresh, Salty, and Sour

Delicate
FETA and Nutty
COTIJA BRIE
PANEER COMTÉ
CHÈVRE GRUYERE
SOUR CREAM HAVARTI
MASCARPONE
MOZZARELLA
RICOTTA
SWISS
Strong and
Firm
ASIAGO
CHEDDAR
SMOKED
GOUDA
HALLOUMI
MANCHEGO
PARMESAN
PECORINO
TOSCANO
Pungent
BLUE
CHEESE
ÉPOISSES
GORGONZOLA
ROQUEFORT
STILTON
TALEGGIO
meat Pairing
Mollusk Fin Shellfish White Cured Red

OYSTER Fish CRAB Meat Meat Meat
CLAM HALIBUT LOBSTERPOULTRY CHARCUTERIE
BEEF
COD SHRIMP PORK BACON LAMB
SALMON CHOP SALUMI VENISON
SWORDFISH
BASS
TROUT
winefolly.com / learn / basics /
food-and-wine / meat
food-and-wine vegetable
Vegetable Pairing
Green Root
Veg. Veg.
AVOCADOSQUASH
BROCCOLICARROT
ENDIVE TURNIP
GREEN PUMPKIN
BEAN BUTTERNUT
KALE
LETTUCE
Allium Nightshade
GARLIC TOMATO
ONION EGGPLANT
SCALLION
CAPSICUM
SHALLOT BELL
PEPPER
Bean
BLACK
CANNELLINI
LENTIL
NAVY
PINTO
Fungi
CHANTERELLE
CRIMINI
MAITAKE
PORCINI
SHITAKE
herb/spice Pairing
food-and-wine herb-spice
Fresh Baking Exotic
Herb Spice Spice
BASIL CINNAMON ANISE
CILANTRO CLOVE TURMERIC
CHERVIL ALLSPICEGINGER
TARRAGONNUTMEG 5-
DILL VANILLA SPICE
MINT SICHUAN
SAFFRON
CUMIN
Red Resinous
Pepper Herb
ANCHO ROSEMARY
ALEPPO LAVENDER
CHIPOTLE
OREGANO
CHILI MARJORAM
THYME
SAGE
Nut
PEANUT
ALMOND
PECAN
CASHEW
Styles of Wine
Styles of
winefolly.com
learn style
Wine
Wines in this book

Sparkling wine are organized
Light-Bodied from lightest to
boldest within
white wine Full- nine different styles.
bodied white wine This
categorization
aromatic white method is
designed to help you
wine rosé wine quickly
identify what a wine
Light-Bodied red tastes
like without having
wine Medium- to try
Bodied Red wine it. Occasionally, you
may come
Full-Bodied red across a wine that
doesn’t fit
wine Dessert neatly into this
wine categorization
wine categorization
method. It is an
exception to the
rule.
aka (ALSO KNOWN
SECtion details AS) Other varietal
names or regional
names that are
synonymous with
NAME PRIMARY wine.
FLAVORS
CHARACTERISTICS
See pgs. 8–11
for details.
VARIETY
WINE/BLEND
WINE
FOLLY
ADDITIONAL
LINK
FLAVORS
POSSIBLE
Where to go
online for
FLAVORS
See pg. 16 for
more
details.
information.
Find out
more about
flavors and
aromas on
pg 16.
WINE
STATISTICS
ORIGIN Distribution and total
world acres/ha
(hectares) based on
statistics from
2010–2014.
RECOMME
RECOMMENDED
GLASS
SERVING
TEMPERATURE
See pgs.
See pg. 28
DRINK BY
24–25 for
details.
details.
DATE
COST
How long the
basic-
The average
quality version of
HOW CLIMATE
lowest
the
AFFECTS
price for a
wine will age.
TASTE OF
decent
WINE
quality bottle
How
of wine.
climate/vintage
ADDITIONAL
affects the
INFORMATION
flavor
profile of a
wine based
on ripeness of
grapes.
winefolly.com learn
style / sparkling
Wine
Sparkling
Cava
Champagne Sparkling wine is
carbonated by
Lambrusco yeast fermenting
in an airtight
Prosecco container. The 2
most common
sparkling
winemaking
methods
are called
“traditional
method”
and “tank method.”
Sparkling
wine is produced
throughout the
world and often
follows the same
winemaking
methods and
methods and
grape
varieties found in
Champagne.
different sparkling winemaking
Methods
Tank “Charmat” Traditional

Method method
EXAMPLE: Prosecco, EXAMPLE: Champagne,
Lambrusco Cava,
Crémant, US sparkling
BUBBLES: Medium-
wine, Metodo
size, spritzy
Classico (Italy), Cap
bubbles and 2–4 Classique (South
atmospheres of Africa)
pressure
BUBBLES: Small,
“kah-vah”
Cava Traditional
Method
Profile dominant
FRUIT
BODY
flavors
DRY
wine / cava
ACIDITY QUINCE LIME YELLOW PEAR ALMOND

ALCOHOL APPLE
possible
flavors
Origin:
Spain
CAVA GRAPES: QUALITY LEVELS: Cava is versatile

There are 3 There are 3 with food
primary grapes quality levels, because of its
of Cava: indicated by a
CAVA palate-cleansing
MACABEO sticker or band on
(STANDARD) effect. Try it with
the bottle:
9 months chili, huevos
(aka Viura, min. aging rancheros, nachos,
Macabeu) tacos, and
Cava DO
adds floral, hush puppies.
(Denominación de
apricot, and RESERVA Origen) is the only
berry flavors. Spanish wine
classification for a
15 months style of wine
XARELLO min. aging rather than a region.
XARELLO min. aging rather than a region.
Still, around
adds acidity. 95% of the
GRAN production is in the
wine / cava
winefolly.com learn
“sham-
Champagne pain”
Traditional
Method
Profile dominant
FRUIT flavors
wine / champagne
BODY
BONE-
DRY CITRUS PEACH WHITE ALMOND TOAST
ACIDITY CHERRY
ALCOHOL
possible
flavors
Origin:
Champagne,
France
GRAPES: Non-vintage wines

Champagne age for a
produces COMMON
NON-VINTAGEminimum of 15
both white and STYLES months.
rosé wines using
PINOT
just these 3 grapes:
Consistent house-style
Vintage
wines Champagne ages
NOIR for a
minimum of 36
Adds orange BLANC DE months.
and red fruit BLANCS More than 90% of
flavors. Special cuvée
Champagne is
Champagnes age
made in the brut style
100% Chardonnay wines
an average of 6–7
—with less
PINOT years to
than a half gram of
PINOT years to
than a half gram of
MEUNIER BLANC DE develop nutty
sugar per glass.
tertiary aromas.
NOIRS
wine / champagne
winefolly.com learn
“lam-broos-
Lambrusco co”
Tank
“Charmat”
Profile dominant
Method
FRUIT
BODY
flavors
wine / lambrusco
OFF-
DRY STRAWBERRY
CHERRY
BOYSENBERRY
RHUBARBHIBISCUS
ACIDITY
ALCOHOL
possible
flavors
Origin:
northern
Italy
Quality Lambrusco
wines are
SWEETNESS RED FRUIT &
COMMON
FLOWERS labeled DOC or
DRY
LEVELS STYLES
A lighter style “Denominazione di
LAMBRUSCO with these Origine Controllata.”
varieties/styles: The other
LAMBRUSCO common
Look for the
DI SORBARA classification is IGT,
Lambrusco is the
word “Secco”
LAMBRUSCO “Indicazione
name of more
on the label for
ROSATO Geografica Tipica.”
than 13 indigenous
a dry style.
(ROSÉ) BLACK wine grapes,
FRUIT & each with unique
OFF-DRY POTTING SOIL characteristics.
The 2 most planted
LAMBRUSCOA bolder style
The 2 most planted
LAMBRUSCOA bolder style Lambrusco
with these
varieties are
varieties:
The word Lambrusco Salamino
wine / lambrusco
winefolly.com learn
“pro-seh-co”
Prosecco Tank
“Charmat”
Method
Profile dominant
FRUIT
BODY
flavors
wine / prosecco
DRY
ACIDITY GREENHONEYDEWPEAR HONEYSUCKLE
CREAM
ALCOHOL APPLE MELON
possible
flavors
Origin:
northern
Italy
QUALITY LEVELS: Prosecco has

BRUT: 0–12 G/L There are 3 about 3
SWEETNESS
RS main quality levels atmospheres
LEVELS
Up to a half of Prosecco: of pressure.
PROSECCO
gram of sugar
per glass Try pairing with
EXTRA DRY: The most
common type of cured meats and
12–17 G/L RS fruit-driven
Prosecco
Just over a half available appetizers such as
gram of prosciutto-wrapped
sugar per glass melon.
DRY: 17–32 G/L PROSECCO Prosecco also pairs
RS well with
SUPERIORE middleweight Asian
RS
SUPERIORE middleweight Asian
Up to 1 gram of dishes such
sugar per A higher quality as pad thai and
wine / prosecco
winefolly.com learn
Light-Bodied
winefolly.com learn style /
White Wine
light-bodied-white
Albariño
Grüner
Veltliner
Muscadet
Pinot Gris
SAuvignon
Blanc Soave
Light bodied white
Vermentino wines are
known for their dry
and refresh-
ingly tart flavor.
Most light-
bodied white wines
are meant to
be enjoyed young
when they have
maximum acidity
and bold fruit.
White or red wine
grapes are
collected and
sorted.
Grape bunches are
destemmed.
Grapes are pressed

and separated
from skins and
seeds.
Juice ferments into

wine without
skins.
Wine is kept cool in

storage tanks
to settle and stabilize
for a short
period of time.
Wines are clarified,

bottled, and
released shortly
thereafter.
“alba-
Albariño reen-yo”
aka:
Alvarinho
Profile dominant
FRUIT flavors
variety / albarino
BODY
DRY
ACIDITY LEMONGRAPEFRUIT
NECTARINE
MELON WET
ALCOHOL GRAVEL
possible
flavors
Origin:
Northern
Portugal
Albariño is
particularly well
REGIONSThe melon and
RIAS BAIXAS,
SPAIN
AROMAS
grapefruit aromas suited
90% of the found in Albariño to Thai, Moroccan,
vineyards here come from a and Indian
are dedicated to group of aroma cuisine.
Albariño. compounds called THAI
The Val do thiols. Thiols are
Salnés area is commonly found
noted as one of in light white wines MOROCCAN
the most from
classic cooler-climate
subregions. growing regions,
MINHO,
such as Sauvignon INDIAN
MINHO,
such as Sauvignon INDIAN
Blanc from
PORTUGAL
New Zealand and
Alvarinho is one
France and
variety / albarino
winefolly.com learn
“GREW-ner
Grüner Veltliner FELT-lee-ner”
Profile dominant
variety / gruner-veltliner
FRUIT flavors
BODY
DRY
ACIDITY YELLOW GREEN GREEN CHERVILWHITE
ALCOHOL APPLE PEAR BEAN PEPPER
possible
flavors
Origin:
Austria
QUALITY: There are Grüner Veltliner

3 main quality LIGHT & ZESTY pairs particularly
levels of Austrian COMMON
The most well with aromatic
Grüner Veltliner: common and
STYLES vegetables,
LANDWEIN affordable style, tofu, and Japanese
known for cuisine.
Typically low tingling acidity GINGER
alcohol wines and simple
made in bulk melon/lime YUZU
QUALITÄTSWEIN flavors. DAC
wines are labeled
Austria’s mark “Classic.” WASABI
of quality RICH, FRUITY,
for Grüner GREEN ONIO
RICH, FRUITY, GREEN ONIO
for Grüner
AND PEPPERY
Veltliner
A richer style
often labeled
variety / gruner-veltliner
winefolly.com learn
“muss-kuh-
Muscadet day”
aka: Melon de
Bourgogne
Profile dominant
FRUIT
BODY
flavors
wine / muscadet
BONE-
DRY LIME LEMON GREEN PEAR SEASHELL
ACIDITY APPLE
ALCOHOL
possible
flavors
Origin:
Loire,
France
MUSCADET GRAPE: ON THE LABEL: It’s Muscadet is a classic

Melon de common to match with
Bourgogne or just see the words “sur shellfish, and fish and
Melon is the lie” on a bottle chips. Due
grape of the of Muscadet. “Sur lie” to its high acidity,
Muscadet region in
MUSCADET means “on Muscadet pairs
France. Two regions
SÈVRE-ET- the lees,” which is a with pickled
make up over
MAINE term used to ingredients and
90% of Muscadet
This appellation SHELLFIS
describe a process vinegar-based sauces.
wine:
produces where wine is
over 70% of aged on the dead LEMON
Muscadet wine. yeast particles
for a period of time. FRIED FOO
MUSCADETLees aging adds an
MUSCADETLees aging adds an
oily mouthfeel
as well as yeasty
This appellation
/ muscadet
winefolly.com learn wine
“pee-no gree”
Pinot Gris aka: Pinot Grigio,
Grauburgunder
Profile dominant
FRUIT flavors
variety / pinot-gris
BODY
DRY
ACIDITY LEMON YELLOW MELON NECTARINE
PEACH
ALCOHOL APPLE
possible
flavors
Origin:
France and
Italy
PINOT GRIS: Pinot In the Friuli-Venezia

Gris is 1 of 4 MINERALLY & DRYGiulia region
common types of COMMON
Mostly known as Pinot
of Italy there is a
Pinot: Grigio, unique style of
PINOT STYLES
from northern Italy, with
Pinot Grigio called
citrus notes and salinity.
Ramato in
BLANC which the juice
FRUITY & DRY macerates on the
A white wine This style is found in USA,
Try pairing Pinot Gris
grape skins for about
grape Australia, and other
with light
2–3 days to
warmer flaky fish dishes, crab,
make a pale-copper-
climate regions. and softer
hued rosé.
PINOT
FRUITY & SWEET cow’s milk cheeses
GRIS such as a
This style is found mostly
GRIS such as a
This style is found mostly
in triple-cream cheese.
A gray-purple Alsace, France, and offers
grape used flavors of lemon, peach,
variety / pinot-gris
winefolly.com learn
“saw-veen-
Sauvignon Blanc yawn blonk”
aka: Fumé
Blanc
Profile dominant
variety / sauvignon-blanc
FRUIT flavors
BODY
DRY
ACIDITY GOOSEBERRY
GREEN GRAPEFRUIT
WHITE PASSION
ALCOHOL MELON PEACH FRUIT
possible
flavors
Origin:
France
REGIONAL BARREL-AGED: A Like Sauvignon

DIFFERENCES: style made Blanc? You’ll find
Every famous by Robert similar flavors in
region produces a Mondavi in the Austrian Grüner
different taste 1970s when he Veltliner, Spanish
of Sauvignon Blanc. renamed his Verdejo, French
Here are a barrel-aged Gros Manseng and
WHITE
few examples of Sauvignon Blanc to Sauvignon Blanc is a
Colombard,
dominant fruit Fumé Blanc (“foom- and Italian
PEACH
flavors by region: aye blonk”).
parent of
Vermentino.
Cabernet Sauvignon.
Barrel-aged The cross
North Coast, Sauvignon Blanc
PEAR TARRAGON
CREAM happened naturally
CA, USA tastes creamy while between
Cabernet Franc and
Cabernet Franc and
still exhibiting
LIME the variety’s
Sauvignon
Blanc sometime
trademark “green”
during the 17th
/ sauvignon-blanc
winefolly.com learn variety
“swa-
Soave vay”
aka:
Garganega
Profile dominant
FRUIT
BODY
flavors
BONE-
wine / soave
DRY PRESERVED SALINE GREEN CHERVIL

HONEYDEW
ACIDITY LEMON MELON ALMOND
ALCOHOL
possible
flavors
Made in Veneto,
Italy
SOAVE GRAPE: Soave pairs very

Garganega LIGHT & ZESTY well with
(“gar-GAN-neh- COMMON
Young Soave shellfish, chicken,
gah”) is the grape wines taste of
STYLES tofu, and hard-
of Soave. The best honeydew to-pair foods
vineyards are melon, saline, including split peas,
located on slopes in marmalade, and lentils, and
the hills white asparagus.
Garganega is the
above the walled peach, often same grape as
city of Soave. with a subtle Grecanico in Sicily.
note of green Grecanico
SOAVE & SOAVE
almond. wines tend to be
SUPERIORE
A larger production bolder and more
RICH, HONEYED
fruity, and Soave
zone. Soave & FLORAL
RICH, HONEYED
fruity, and Soave
zone. Soave & FLORAL
wines tend to be
Superiore has longer Older vintage
more lean and crisp.
aging reqs. Soave wines
soave
winefolly.com learn wine /
“vur-men-
Vermentino tino”
aka: Rolle,
Favorita, Pigato
Profile dominant
FRUIT flavors
variety / vermentino
BODY
DRY
ACIDITY LIME GRAPEFRUIT
GREEN ALMONDDAFFODIL
ALCOHOL APPLE
possible
flavors
Origin:
Italy
BITTERNESS: Due to its

SARDINIA, ITALY Vermentino is often
REGIONS
complexity,
Vermentino is noted for having a Vermentino
the second bitter note on stands up well to
most planted the finish that richer foods,
grape in tastes similar to including seafood
Sardinia. Fine grapefruit pith. This gumbo, fried
Vermentino type of flavor calamari, and
In Southern France,
wines come from is referred to as tomato-based
Vermentino is
the phenolic sauces.
called Rolle and is a
northern part of bitterness, which is key blending
the island. a common grape in Provence
feature in several Rosé.
TUSCANY, ITALY
TUSCANY, ITALY
Italian white
Vermentino
wines, including
grows primarily
Verdicchio,
along the coast
variety / vermentino
winefolly.com learn
Full-Bodied
style / full-bodied-white
White Wine
Full bodied white wines

Chardonnay are known
for their rich, bold
Marsanne flavors. These
wines are often aged
Blend on their lees
or in oak barrels to add
unctuous
Sémillon flavors of cream,
vanilla, and
Viognier butter.
White or red wine
grapes are
collected and sorted.
Grape bunches
are destemmed.
Grapes are pressed

and separated
from skins and seeds.
Juice ferments into

wine without
skins.
Wines are aged in

barrels for a
period of time.
During aging,
malolactic bacteria
convert “green
apple-y” malic acid
into “creamy” lactic
acid.
bottled, and
released shortly
thereafter.
“shar-
Chardonnay dun-
nay”
Profile dominant
flavors
variety / chardonnay
FRUIT
BODY
DRY
ACIDITY YELLOWSTARFRUIT
PINEAPPLE
BUTTER CHALK
ALCOHOL APPLE
possible
flavors
Origin:
France
Try serving a rich

PINEAPPLE & YELLOW
REGIONAL COMMON creamy
OAKED RICH &
Chardonnay warmer
APPLE CREAMY
DIFFERENCES STYLES
Found in at 55°F
California, Chile, (13°C). Warming it
CALIFORNIA Australia, slightly will
Argentina, Spain, release more aromas
QUINCE &
SOUTH & Côte de Beaune,into the bowl
Chardonnay is the
STARFRUIT Burgundy. of the glass and
world’s most
AUSTRALIA
BURGUNDY, make the wine
planted white grape.
FRANCE UNOAKED LIGHT bolder.
& ZESTY Bourgogne Blanc is
SPAIN Unoaked styles normally
NORTHERN can be 100% Chardonnay.
SOUTH AFRICAfound in
ITALY
found in
SOUTH AFRICA
ITALY Mâconnais,
Chablis,
ARGENTINA
COASTAL and western
variety / chardonnay
winefolly.com learn
“mar-sohn”
Marsanne Blend aka:
Châteauneuf-
du-Pape
Profile dominant Blanc, Côtes du
wine / marsanne-blend
FRUIT flavors
Rhône Blanc
BODY
DRY
ACIDITY QUINCEMANDARIN
APRICOTACACIABEESWAX
ALCOHOL ORANGE
possible
flavors
Origin: Rhône
Valley, France
FRANCE: Generally, THE BLEND: If you prefer a richer

French white Because of the wide style, look for
Rhône blends are range of grape white Rhône blends
light-bodied varieties that with higher
because they are a contribute to this proportions of
blend of many blend, the
PEACH & Viognier and
varieties, including secret to the flavor
FLOWERS Marsanne grapes in
Marsanne, of a particular
Viognier the blend.
As its name implies,
Roussanne, wine lies in its the original
Grenache Blanc, dominant grape.
PEAR & white Rhône blend
Clairette, BEESWAX is from the
Bourboulenc, and Marsanne & Rhône in southern
Viognier. Roussanne France, where
today just 6% of
today just 6% of
USA: Marsanne and
other white
CITRUS the regional
production is
Rhône varieties FRUIT dedicated to white
/ marsanne-blend
winefolly.com learn wine
“sem-ee-
SÉmillon yawn”
Profile dominant
FRUIT flavors
variety / semillon
BODY
DRY
ACIDITY LEMON BEESWAX
YELLOWCHAMOMILE
SALINE
ALCOHOL PEACH
possible
flavors
Origin:
France
REGIONAL
DIFFERENCES:
When COMMON
comparing Sémillon WHITE STYLES
DESSERT
LIME, SALINE, &
wines from BORDEAUX
CHAMOMILE
different regions, WINE
you’ll notice
BORDEAUX,
BLEND
some taste
FRANCE Sémillon is the key
PAPAYA, APPLE,
differences:
HUNTER A zesty white of varietal in
& LEMON CURD
VALLEY, Sauvignon Sauternes, which is
AUSTRALIA Blanc and a
Sémillon found in honeyed dessert
SOUTH Graves, wine from
WASHINGTON
AUSTRALIA Bordeaux; Hunter Bordeaux, France,
WASHINGTON
AUSTRALIA Bordeaux; Hunter Bordeaux, France,
Valley, Australia, made of
STATE and Sémillon,
CALIFORNIA Washington Sauvignon Blanc,
variety / semillon
winefolly.com learn
“vee-
Viognier own-yay”
Profile dominant
FRUIT flavors
variety / viognier
BODY
OFF-
DRY TANGERINE
PEACH MANGO
HONEYSUCKLE
ROSE
ACIDITY
ALCOHOL
possible
flavors
Origin:
Southern
France
LIME, FLOWERS, SWEET PEACH &

REGIONS & MINERALS
COMMON
FLOWER
FRANCE STYLES
Common in cool The small Condrieu
climate region in
The Rhône regions where the northern Rhône
Valley and wines do not of
Languedoc- undergo France produces a
Roussillon malolactic very rare
fermentation in off-dry style of
stainless Viognier.
AUSTRALIA steel.
South Australia, APRICOT, ROSE,

South Australia, APRICOT, ROSE,
including & VANILLA Warm
Barossa Valley climate Viognier
aged
variety / viognier
winefolly.com learn
winefolly.com learn style
Aromatic
White Wine
/ aromatic-white
Chenin Blanc Aromatic white wines

have highly
Gewürztraminerperfumed and sweet-
fruit aromas
Muscat but can range from
dry to sweet
Blanc in taste. Aromatic
whites are
RIesling ideal pairing partners
with Asian
Torrontés and Indian cuisine
because they
match well with
sweet-and-sour
flavors and quench
spicy sauces.
White wine grapes
are collected
and sorted.
Grape bunches are
destemmed.
Grapes are pressed

and separated
from skins and seeds.
Juice begins to
ferment without
skins.
Fermentation is
stopped before all
the sugar has been
fermented.
storage tanks
to settle and stabilize
for a short
period of time.

bottled, and
released shortly
thereafter.
“shen-in blonk”
Chenin Blanc aka: Steen,
Pineau, Vouvray
Profile dominant
variety / chenin-blanc
flavors
FRUIT
BODY
OFF-
DRY LEMON YELLOW PEAR HONEY CHAMOMILE
ACIDITY APPLE
ALCOHOL
possible
flavors
Origin:
France
Occasionally, you’ll
PEACHES & come across a
COMMON
FLOWERS Chenin Blanc with
SPARKLING bruised apple
STYLES
South Africa
flavors—a sign of
offers a rich
Sparkling wines style with oxidation.
come from nectarine, Some Chenin Blanc
the Loire Valley honey, wines are
in Vouvray, and meringue made in an oxidative
Saumur, and Much of the Chenin
style on
notes. Also
Montlouis, and Blanc grown
purpose, including a
available on
in South Africa in South Africa is
region in the
warm vintages
they are used for brandy
Loire called
in Anjou,
blended into production.
Savennières.
Montlouis, and
blended into production.
Savennières.
Montlouis, and
Method Cap Vouvray in the
variety / chenin-blanc Classique. Loire.
winefolly.com learn
“ga-veertz-
Gewürztraminer tram-ee-ner”
winefolly.com / learn / variety /
Profile dominant
FRUIT
BODY
flavors
OFF-
DRY LYCHEE ROSE PINK TANGERINE
GUAVA
gewurztraminer
ACIDITY GRAPEFRUIT
ALCOHOL
possible
flavors
Origin:
Germany and
France
Try a dry
DRY & OFF-DRY Gewürztraminer with
COMMON
There are several dim
Gewürztraminer DESSERT
STYLES sum, Vietnamese
with sweet cuisine, pot
WINE
and floral aromas stickers, and dumpling
and a
completely dry soup.
As a general rule,
In Alsace, there
taste. This are two very Gewürztraminer
dry style can be high-quality tastes best within a
found in dessert wines
Trento-Alto year or two of
produced with release. This is to
Adige, Italy; Gewürztraminer:
Alsace, France; ensure it has the
Vendanges
and cooler Tardives and highest possible
areas in Sélection de acidity, which
areas in Sélection de acidity, which
California Grains Nobles
including gives Gewürztraminer
(SGN). SGN a crisp,
Mendocino and is produced with
fresh flavor.
gewurztraminer
winefolly.com learn variety /
“mus-kot blonk”
Muscat Blanc aka: Moscato
d’Asti, Moscatel,
Muscat Blanc à
Profile dominant Petit Grains,
variety / muscat-blanc
FRUIT flavors
Muscat Canelli,
BODY Muskateller
SWEET
ACIDITY MEYER MANDARINPEAR ORANGEHONEYSUCKL
ALCOHOL LEMONORANGE BLOSSOM
possible
flavors
Origin: Ancient
Greece and Italy
MUSCAT: Muscat
Blanc is an DRY &
ancient grape with AROMATIC
COMMON
several closely SWEET
STYLES
This style is most
related varieties: classically
MUSCAT associated with
DESSERT
OF Alto Adige,
SWEET & LIGHTLY
MUSCAT
Italy; Germany;
ALEXANDRIA SPARKLING
and Alsace, Several regions
The most famous
France.
Muscat produce
The oldest— Blanc is Moscato Muscat-based
Cleopatra d’Asti, dessert
supposedly which comes from
the wines, which
loved it
can have
loved it the
Piedmont region in can have
northern upward of 200
MUSCAT Italy. g/L of
variety / muscat-blanc
winefolly.com learn
“REESE-
Riesling ling”
Profile dominant
FRUIT
BODY
flavors
variety / riesling
OFF-
DRY LIME GREEN BEESWAX
JASMINEPETROLEUM
ACIDITY APPLE
ALCOHOL
possible
flavors
Origin:
Germany
Not sure if the wine

is dry or
REGIONS sweet? As a general
GERMANY USA rule, if the
wine is low alcohol
Germany is Washingon (below 9%
known for the State and New ABV) you can
world’s best York produce assume that it’s on
Sweet Riesling pairs
Riesling ranging dry and sweet the sweeter side of
very well with
in style from dry Riesling. the spectrum.
spicy and spice-
to sweet. driven dishes,
GERMAN LABEL including Indian and
TERMS:
AUSTRALIA Thai cuisine.
Dry Riesling has
Clare and Eden enough acidity to
Clare and Eden enough acidity to
Valley pair wonderfully with
produce dry oily lighter
meats, like duck and
variety / riesling
winefolly.com learn
“torr-
TorrontÉs ron-
TEZ”
Profile dominant
FRUIT flavors
variety / torrontes
BODY
DRY
ACIDITY MEYER PEACHLEMON ROSE GERANIUM
ALCOHOL LEMON PEEL PETAL
possible
flavors
Origin:
Argentina
The high-altitude Try Torrontés with

DRY & ZESTY vineyards in delicately
COMMON
The Argentine Salta are known flavored meats and
STYLES
region of for producing sweet-sour
Salta is known high-quality sauces such as
for making Torrontés. miso-glazed sea
dry Torrontés Torrontés is an bass or teriyaki-
FISH & SUSHI
with flavors of indigenous braised sesame
grapefruit, lemon Argentine grape tofu.
peel, that is a natural
nutmeg, and cross with Muscat
saline. of Alexandria BRAISED
and the Chilean TOFU
grape called País.
A TOUCH
grape called País.
A TOUCH
SWEET winefolly.com learn
variety / torrontes
winefolly.com learn
Rosé Wine
style / rose
Rosé wine is
Rosé produced when red
grape skins
macerate in their
juices for a period of
time. Rosé is
produced in every
major country
and is made of
nearly every grape
variety, both red and
white. Rosé
wines range in taste
from dry
to sweet. For
example, a rosé of
Tempranillo is
usually always
dry and savory.
Whereas White
Whereas White
Zinfandel is almost
always sweet
and fruity.
Red wine grapes are
collected and
sorted.
Grape bunches are
destemmed.
Juice ferments with

skins in a
fermentation vessel
for a short
period of time.
Before wine
becomes deep red,
it’s separated from
the skins.
The fermentation
completes
without the skins.

storage tanks
to settle and
stabilize for a short
period of time.
bottled, and
released shortly
thereafter.
“rose-aye”
RosÉ aka: Rosado,
Rosato, Vin Gris
Profile dominant
FRUIT
BODY
flavors
DRY/SWEET
style / rose
ACIDITY STRAWBERRY ROSE

HONEYDEW CELERYORANGE
ALCOHOL MELON PETAL PEEL
possible
flavors
Origin:
unknown
An aroma collector
REGIONS glass will
FRANCE USA capture the subtle
floral aromas
The rosé wines of that are harder to
Many new
France are pick up in a
styles of rosé
dry and come regular white wine
wine are
mainly from glass.
introduced In the US, the
Provence and every majority of
Languedoc- year, but the Zinfandel grapes go
Roussillon. The largest rosé toward the
blend typically production is production of White
includes dedicated to Zinfandel.
includes dedicated to Zinfandel.
Grenache and White Zinfandel.
style / rose Syrah.
winefolly.com learn
Light-Bodied
style / light-bodied-red
Red Wine
Light bodied red wines
Gamay are trans-
lucent in color and tend
Pinot to have
moderately high acidity.
Noir They are
known for their
perfumed aromas
that are best collected
in a large
globe-shaped glass.
Red wine grapes are
collected and
sorted for quality and
ripeness.
Grape bunches are
destemmed or
go into fermentation
as a whole
bunch.
Juice ferments
with skins in
fermentation
vessels.
Wine is gently
pressed off
pomace (seeds,
stems, skins, etc.).
Wine is aged in
vessels for a
period of time.
During aging,
malolactic bacteria
convert “green
apple-y” malic
acid into “creamy”
lactic acid.
bottled, and
released shortly
thereafter.
“gam-may”
Gamay aka: Gamay
Noir, Beaujolais
Profile dominant
FRUIT
BODY
flavors
variety / gamay
TANNIN
ACIDITY HUCKLEBERRY
RASPBERRY
VIOLETPOTTING BANANA
SOIL
ALCOHOL
possible
flavors
Origin:
France
BROUILLYAround 75% of
Gamay from
BEAUJOLAIS France comes from
CHÉNAS the Beaujolais
QUALITY region.
BEAUJOLAIS CÔTE DE
LEVELS BROUILLY Looking for quality?
CRU
BEAUJOLAIS JULIÉNAS Seek out
VILLAGES
High Gamay Noir from a
BEAUJOLAIS Beaujolais
quality
AND
Mid-range
BEAUJOLAIS
MORGON Cru. A cru is a
designated quality
quality
NOUVEAU zone. There are 10
Basic MOULIN-À-
Beaujolais
VENT Crus.
quality VENT Crus.
RÉGNIÉ Beaujolais Nouveau is
meant to
variety / gamay
winefolly.com learn
“pee-no
Pinot Noir nwar”
aka:
Spätburgunder
Profile dominant
FRUIT flavors
variety / pinot-noir
BODY
TANNIN
ACIDITY CRANBERRY
CHERRYRASPBERRY
CLOVE MUSHROOM
ALCOHOL
possible
flavors
Origin:
France
REGIONAL Looking for varieties

DIFFERENCES: ZESTY ROSÉ similar to
When COMMON
A dry rosé Pinot Noir? You might
comparing Pinot STYLES
tasting of also enjoy
RASPBERRY &
Noir wines from St. Laurent, Cinsaut,
CLOVE elderflower,
different regions, green and
There are 15 common
you’ll notice strawberry, and Zweigelt.
clones of
some taste
CALIFORNIA
differences:
sour plum. Pinot Noir and each
has a distinct
CENTRAL flavor.
CRANBERRY
OTAGO, NZ
LIGHT
The original home of
AND RED Pinot Noir is
MUSHROOM
SOUTH in Burgundy, France.
Red wines vary
MUSHROOM
SOUTH in Burgundy, France.
Red wines vary
AUSTRALIA greatly in
FRANCE taste based on
variety / pinot-noir
winefolly.com learn
medium-bodied-red
Red Wine
Medium-Bodied
Barbera
Cabernet
Franc
Carignan
Carménère
Grenache
Mencía
Medium-bodied red
Merlot Montepulciano wines are
Negroamaro often referred to as
“food wines”
Rhône/GSM because of their
excellent ability
Blend to pair with a wide
range of foods.
Sangiovese Generally speaking,
medium-
Valpolicella bodied wines are
characterized by
Blend dominant red-fruit
Zinfandel flavors.
Red wine grapes are
collected and
sorted to remove
leaves.
Grape bunches are
destemmed.
Juice ferments
with skins in
fermentation
vessels.
Wine is gently
pressed off
pomace (seeds,
Wine is aged in
barrels or tanks
for a period of time.
During aging,
malolactic bacteria
convert “green apple-
y” malic
lactic acid.
bottled, and
released after a
period of aging.
“bar-
Barbera BEAR-
uh”
Profile dominant
FRUIT flavors
variety / barbera
BODY
TANNIN
ACIDITY SOUR LICORICE
BLACKBERRY
DRIED TAR
ALCOHOL CHERRY HERBS
possible
flavors
Origin:
Italy
REGIONAL COMMON STYLES: Looking for a

DIFFERENCES: Barbera is particular style?
When produced two ways Pay attention to wine
comparing Barbera UNOAKED = RED descriptions
that result in
wines from
BLACKBERRY FRUIT
two different when seeking out
different regions,
JAM & Aged in stainless
flavor profiles: Barbera. The
you’ll notice
LICORICE steel, color of the fruit (red
some taste
Higher alcohol Barbera often has vs. black)
differences:
wines with sour often helps to identify
more fruit cherry, licorice, the style.
flavors. and herb
aromas along withIt’s useful to note that
a brisk many
CALIFORNIA spicy taste. exceptional Piedmont
Barbera
CALIFORNIAspicy taste.
Barbera
OAKED = wines have slightly
ARGENTINA CHOCOLATE higher alcohol
variety / barbera
winefolly.com learn
“cab-err-nay
Cabernet Franc fronk“
aka: Chinon,
Bourgueil,
Profile dominant Bouchet,
variety / cabernet-franc
FRUIT flavors Breton

BODY
TANNIN
ACIDITY STRAWBERRY
ROASTEDRED CRUSHEDCHILI
ALCOHOL PEPPER PLUM GRAVEL PEPPER
possible
flavors
Origin:
France
REGIONAL High-quality
DIFFERENCES: Cabernet Franc
When COMMON
comparing 100%
BLENDING often has high
acidity and grippy
Cabernet Franc
STYLES
IN tannins early on
in different regions, but will age
RED
you’ll notice Cabernet Franc is beautifully for 10–
these secondary used in 15 years.
Cabernet Franc is
BELL
flavors: Bordeaux blends the parent
PEPPER as a grape of Cabernet
support Sauvignon and
Loire, character. Merlot.
France ZESTY &
ZESTY &
SAVORY
STRAWBERRY
At its best—
JAM tasting of red
variety / cabernet-franc
winefolly.com learn
“care-in-yen”
Carignan aka: Mazuelo,
Cariñena,
Carignano
Profile dominant
FRUIT flavors
variety / carignan
BODY
TANNIN
ACIDITY DRIED RASPBERRY
LICORICEBAKINGCURED
ALCOHOL CRANBERRY SPICES MEAT
possible
flavors
Origin:
Spain
Carignan is a highly Try Carignan as a

Looking for value?
productive, Thanksgiving Look for wines
drought-resistant wine; it matches
from Côtes
wine grape that nicely with Catalanes, Faugères,
grows well in desert turkey, cranberries,
and Minervois
conditions. roasted appellations in
Because of this, squash, and baking
Languedoc-
Carignan was spices.POULTRYRoussillon, France.
historically over- Also, you’ll find great
cropped, which buys from
produced low- CRANBERRY
the Carignano del
quality bulk wine. Sulcis region in
Sardinia, Italy.
Fortunately, several
quality- BAKING
quality- BAKING
minded producers in SPICES
Languedoc-
variety / carignan
winefolly.com learn
“car-
Carménère men-
nair”
Profile dominant
FRUIT flavors
variety / carmenere
BODY
TANNIN
ACIDITY RASPBERRY
GREEN BLACK BLACKBERRY
VANILLA
ALCOHOL BELL PLUM
PEPPER
possible
flavors
Origin:
France
Carménère is a very The region of

old variety RED FRUIT & Colchagua in Chile
from Bordeaux, COMMON
GREEN PEPPER is well-known for fine
France, that has STYLES
A lighter style Carménère.
many taste with very little Keep your eyes peeled
similarities to oak aging offers for the
Merlot notes of red subregions of Los
and Cabernet BLUEBERRY & Lingues or
fruits, green
Sauvignon. CHOCOLATE
pepper, paprika, Today there are less
Apalta on good
A richer style vintages.
than 20 acres
Carménère could and cocoa
that is made of Carménère in
have become powder.
with extended France.
extinct had it not barrel aging.
been mistaken Tastes of
for Merlot and
Tastes of
for Merlot and blueberry, black
planted in Chile pepper,
during the 19th chocolate, green
variety / carmenere
winefolly.com learn
“grenn-
Grenache nosh”
aka:
Garnacha
Profile dominant
FRUIT flavors
variety / grenache
BODY
TANNIN
ACIDITY DRIED GRILLED RUBY LEATHERLICORICE
ALCOHOL STRAWBERRY
PLUM RED
GRAPEFRUIT
possible
flavors
Origin:
Spain
REGIONAL In the glass,

DIFFERENCES: CÔTES DU Grenache is a
When REGIONS
RHÔNE & translucent violet-
comparing CHÂTEAUNEUF- ruby hue that
Grenache wines
RASPBERRY & DU-PAPE develops thick wine
fromCLOVE tears due to
different regions,
Higher alcohol its naturally higher
you’ll notice
wines with LANGUEDOC- alcohol.
70% of the vineyards
some taste
more fruit in the highly
differences:
flavors
DRIED
ROUSSILLON acclaimed
STRAWBERRY & Châteauneuf-du-Pape
CALATAYUD appellation in Rhône
HERBS
SPAIN
Lighter wines
& PRIORAT Valley,
with more herb France, are Grenache.
and tobacco Quality
AUSTRALIA VINOS
and tobacco Quality
AUSTRALIA
flavors VINOS Grenache easily ages
DE 15–20
USA
FRANCE years.
variety / grenache
winefolly.com learn
“men-thee-uh”
Mencía aka: Jaen, Bierzo,
Ribeira Sacra
Profile dominant
FRUIT
BODY
flavors
variety / mencia
TANNIN
ACIDITY SOUR POMEGRANATE
BLACKBERRY
BLACK CRUSHED
ALCOHOL CHERRY LICORICE
GRAVEL
possible
flavors
Origin:
Spain
SPANISH QUALITY
LEVELS: Each
subregion has a
different aging
system, but
Mencia is a NO
Highly prized Mencía generally:
relatively unknown wines come CLASSIFICA
wine grape from the from old hillside
Iberian vineyards.
No barrel or
Peninsula that
bottle-aging
tastes remarkably
In Portugal, Mencía requirements.
similar to Merlot
is called Jaen Check with
wines from cool (pronounced “zs- producer for
climates. The grape eyn”).
specifics.
CRIANZA/BARRICA
grows mostly CRIANZA/BARRICA
in the subregions of Minimal aging in
Bierzo, Ribeira barrel
variety / mencia
winefolly.com learn
“murr-
Merlot low”
Profile dominant
FRUIT
BODY
flavors
variety / merlot
TANNIN
ACIDITY RASPBERRY
BLACK SUGAR CHOCOLATE
CEDAR
ALCOHOL CHERRY PLUM
possible
flavors
Origin:
France
Looking for quality?

High-quality
REGIONAL REGIONS
BORDEAUX Merlot grapes grow in
vineyards
DIFFERENCES
BLACKBERRY that struggle to
& VANILLA TUSCANY concentrate the
When comparing
grapes. Look to
Merlot wines
hillside and high-
CALIFORNIA
from different VENETO & FRIULI- elevation vineyards.
regions, you’ll
RED PLUM & VENEZIA GIULIA Merlot is often
notice some taste
CEDAR Merlot aged in
AUSTRALIA WASHINGTON misidentified as
differences: American oak has
Cabernet Sauvignon in
STATE, USA rich herbaceous notes
blind
FRANCE
SOUTH SONOMA, CA, USAof dill and
tasting because
cedar.
NAPA, CA, USA
AFRICA
cedar.
NAPA, CA, USA
AFRICA
ITALY they’re closely
related (see Cabernet
Franc, pgs.
ARGENTINA
WASHINGTONSOUTH
variety / merlot
winefolly.com learn
“mon-ta-pull-
Montepulciano chee-anno”
Profile dominant
variety / montepulciano
FRUIT flavors
BODY
TANNIN
ACIDITY RED OREGANO
SOUR BOYSENBERRY
TAR
PLUM CHERRY
ALCOHOL
possible
flavors
Origin:
Southern
Italy
Montepulciano is the REGIONAL WINES: Looking for quality?

second most Montepulciano Look for a
planted red grape in is labeled by its
Abruzzo wine with at least 4
Italy. The regional name:
MONTEPULCIANO years of age
majority of wines D’ABRUZZO and expect to spend
made from this between
grape are labeled $20–$30 a bottle.
Montepulciano is
“Montepulciano CONTROGUERRA
commonly
d’Abruzzo” and are confused with Vino
from Abruzzo, Marche
Nobile di
Italy. Montepulciano—a
Typically ROSSO wine from
Montepulciano wines Tuscany made with
have red-fruit CONERO Sangiovese.
have red-fruit CONERO Sangiovese.
flavors similar to
Merlot. High-quality COLLINE
montepulciano
“neg-
Negroamaro row-
amaro”
Profile dominant
flavors
variety / negroamaro
FRUIT
BODY
TANNIN
ACIDITY BLACK BLACK BLACKBERRY
PRUNE DRIED
ALCOHOL CHERRY PLUM HERBS
possible
flavors
Origin:
Puglia,
Italy
Negroamaro or Negroamaro is often

“black bitter” is a blended with
native grape in REGIONAL Primitivo (aka
Puglia, Italy. It Zinfandel), where it
grows mostly
WINES complements the
toward the very sweet red fruit
Negroamaro is
point of the “heel” flavors of Primitivo
labeled by its with tannin
of Puglia, Italy,
regional name. Try Negroamaro with
structure, black fruit,
along the Ionian
The following barbecued
Sea. The region is and a smoky
regions contain chicken and
hot, so the best herbaceous quality.
70–100% caramelized onion
vineyards tend to
Negroamaro: pizza, pulled pork
be adjacent to the
sea, where Puglia sandwiches,
sea, where Puglia sandwiches,
cooler nighttime fried mushrooms, or
temperatures teriyaki.
produce grapes SALICE
variety / negroamaro
winefolly.com learn
“roan”
Rhône/GSM Blend aka: Grenache-
Syrah-Mourvèdre,
Côtes du Rhône
Profile dominant
FRUIT flavors
wine / rhone-blend
BODY
TANNIN
ACIDITY RASPBERRY
BLACKBERRY
DRIED BAKING LAVENDER
ALCOHOL GREEN SPICES
HERBS
possible
flavors
Production
Regions: France,
Spain, Australia,
USA, South
Africa
Looking for value?

CÔTES DU Languedoc-
REGIONAL REGIONS Roussillon, France, and
RHÔNE (FR) La Mancha,
DIFFERENCES
BLACKBERRY LANGUEDOC- Spain, offer good
& CLOVE ROUSSILLON values. Look for
When comparing
wines with high
Rhône blends (FR)
proportions of
SPAIN
from different CATALONIA The highest quality
Grenache.
regions, you’ll
DRIED GSMs come
notice some taste (ESP) ARAGON
STAWBERRY & from Priorat and
SOUTH
differences:
HERBS (ESP)
Méntrida, Spain;
AUSTRALIA LA MANCHA & Châteauneuf-du-
MADRID (ESP) Pape, France;
FRANCE
MADRID (ESP) Pape, France;
FRANCE Barossa Valley,
SOUTH CENTRAL
Australia; and
AFRICA
WASHINGTON COAST, CA
Santa Barbara, CA,
wine / rhone-blend
winefolly.com learn
“san-jo vay-zay”
Sangiovese aka: Chianti,
Brunello, Nielluccio,
Morellino
Profile dominant
FRUIT flavors
variety / sangiovese
BODY
TANNIN
ACIDITY RED RASPBERRY
ROASTED POTPOURRI
CLAY
CURRANT
TOMATO POT
ALCOHOL
possible
flavors
Origin:
Italy
REGIONAL WINES: Sangiovese pairs with

RUSTIC Sangiovese is rich meats
COMMON
TOMATO & commonly labeled by and tomato-based
STYLES
LEATHER its regional dishes such as
Tuscany
name. The following lasagna, pasta
Traditional
production regions Bolognese, and
contain 60–100% pizza.
maintains CHIANTI
Sangiovese:
Sangiovese’s Sangiovese is Italy’s
herbaceous top wine. It is
flavors and high BRUNELLO DI produced primarily in
acidity by aging MONTALCINOTuscany,
wines in Campania, and
well-used barrels Umbria.
that don’t ROSSO DI Sangiovese was first
that don’t ROSSO DI Sangiovese was first
impart vanilla-
like flavors.
MONTALCINO
introduced
to California in the
variety / sangiovese
winefolly.com learn
“val-polla-
Valpolicella blend chellah”
aka:
Amarone
Profile dominant
wine / valpolicella-blend
FRUIT flavors
BODY
TANNIN
ACIDITY SOUR CINNAMON
GREEN CAROB GREEN
ALCOHOL CHERRY PEPPERCORN ALMOND
possible
flavors
Origin:
Veneto,
Italy
There are 4 main Looking for value?

grapes of Some Ripasso
Valpolicella. The QUALITY taste very similar to
Corvina and VALPOLICELLA
LEVELS Amarone at a
Corvinone grapes
CORVINA & CLASSICO fraction of the price.
are known to
CORVINONE
produce the highest
Spicy red fruit tart cherry and ash Amarone and
quality wines.
and green Recioto are made
almond flavors with the
VALPOLICELLA apassimento method.
SUPERIORE Grapes are dried on
RONDINELLA straw mats
over the winter to
Adds floral dark berries and high acidity
concentrate
aromas and has
aromas and has sugars and then
low tannin VALPOLICELLA
pressed and
SUPERIORE fermented very
valpolicella-blend
“zin-fan-dell”
ZInfandel aka: Primitivo,
Tribidrag
Profile dominant
FRUIT flavors
variety / zinfandel
BODY
TANNIN
ACIDITY BLACKBERRY
STRAWBERRY
PEACH 5- SWEET
ALCOHOL PRESERVES
SPICE TOBACCO
POWDER
possible
flavors
Origin:
Croatia
The origin of
Zinfandel remained a CALIFORNIA, RED FRUITS &
mystery until DNA USA
REGIONS COMMON
SPICE
testing showed The best STYLES
A lighter style with
it was identical to Zinfandel grows lower
Primitivo in in alcohol (~13.5%)
Italy and Tribidrag in the hills of Napa, has
Croatia, Sonoma, raspberry, rose
where the grape Paso Robles, and petal, spice
originated. the Sierra cake, sage, and
Zinfandel used to be Foothills. black pepper
prized and Exceptional old flavors.
traded in Venice vineyards can be
during the 1400s. found in JAM & SMOKED
during the 1400s. found in JAM & SMOKED
Zinfandel naturally Lodi. CARAMEL
produces a A rich style with
higher
variety / zinfandel
winefolly.com learn
Full-Bodied
Red Wine
full-bodied-red
Aglianico Petit Verdot

Bordeaux Petite Sirah
Blend Pinotage
Cabernet Syrah
Sauvignon
Malbec
Mourvèdre
Nebbiolo Nero
D’Avola
Full-bodied red wines
Tempranillo typically
Touriga have high tannin,
opaque ruby
Nacional color from high
anthocyanin
content, and rich fruit
flavors.
Wines that are bold
such as these
can be enjoyed on their
own or
with equally bold-
flavored foods.
Red wine grapes are
collected and
sorted.
Grape bunches are

destemmed.
Juice ferments
with skins in
fermentation
vessels.
Wine is gently
pressed off
pomace (seeds,
Wine is aged in
barrels for a
period of time.
During aging,
malolactic bacteria
convert “green
apple-y” malic
lactic acid.
bottled, and
released after a
period of aging.
“alli-
Aglianico yawn-nico”
aka:
Taurasi
Profile dominant
FRUIT flavors
variety / aglianico
BODY
TANNIN
ACIDITY WHITE BLACK SMOKE GAME SPICED
ALCOHOL PEPPER CHERRY PLUM
possible
flavors
Origin:
Southern
Italy
Aglianico produces
wines with a
deep color, high AGLIANICO
tannin, and AGLIANICO
WINESTAURASI
acidity. It is DEL
considered one of Flavors of black
the
VULTURE
raspberry,
classic wines of
Decanting improves smoked meats, and
Southern Italy.
the taste of Flavors of
cigar.
bold red wines like blackberry sauce, Look for wines with
Aglianico. licorice, and
around
Decant this wine smoke. 100%
10 years of age.
for at least 2 Aglianico from
hours. Mount
IRPINIA,
hours. Mount
Vulture in IRPINIA,
Basilicata. BENEVENTANO, &
CAMPANIA Flavors
variety / aglianico
winefolly.com learn
“bore-doe”
Bordeaux Blend aka: Meritage,
Cabernet-Merlot
Profile dominant
wine / bordeaux-blend
FRUIT flavors
BODY
TANNIN
ACIDITY PLUM BLACK VIOLET GRAPHITECEDAR
ALCOHOL CURRANT
possible
flavors
REGIONAL DIFFERENCES: When Blends dominated by
comparing Bordeaux blends from Cabernet
different regions, you’ll notice some Sauvignon typically
BLACKBERRY, MENTHOL, BLACK CHERRY,
taste differences: have grippier
& VIOLET, &
tannin and green
CEDAR BAY LEAF
peppercorn
Expect ripe black fruit with
Expect tart
undertones of menthol, black and red notes, whereas
chocolate, and allspice.fruit flavors with Merlot blends have
Wines may be bolder withundertones The first Bordeaux
smoother tannins
riper-tasting tannin. of violet, black blend to
and more red
PASO ROBLES & NAPA, pepper, and become popular was
fruit notes.
bay leaf. Wines
CA, USA may taste not a red
lighter due to wine but a brilliant
higher acidity. red rosé called
AUSTRALIA BORDEAUX, Claret (“Clair-ette”).
AUSTRALIA BORDEAUX, Claret (“Clair-ette”).
FRANCE Today, Claret
MENDOZA, ARGENTINA is rare but can still
be found under
bordeaux-blend
“cab-er-nay
Cabernet Sauvignon saw-vin-yawn”
Profile dominant
FRUIT
BODY
flavors
TANNIN
BLACK BLACK RED BAKING CEDAR
variety / cabernet-
ACIDITY
ALCOHOL CHERRYCURRANTBELL SPICES
PEPPER
possible
flavors
sauvignon
Origin:
France
REGIONAL DIFFERENCES: When Cabernet Sauvignon

comparing Cabernet Sauvignon wines is a natural
from different regions, you’ll notice some cross between
BLACK FRUITS,
taste differences: RED FRUITS, Cabernet Franc
BLACK PEPPER, MINT, AND and Sauvignon Blanc
AND COCOA GREEN that first
POWDER PEPPERCORN appeared in
Warm climate Cool-climate
BORDEAUX, Bordeaux in the
CALIFORNIA,
regions lend Cabernet
FRANCE mid-1600s. Today, it
USA
to more fruit- tends to exhibit is the most
forward wines red fruit planted wine grape in
with higher CHILE
flavors and a the world.
AUSTRALIA
alcohol and ripe- lighter body.
tasting tannin.
NORTHERN
ARGENTINA
NORTHERN
ITALY
ARGENTINA
SOUTH winefolly.com learn variety /

cabernet-sauvignon
“mal-
Malbec bek”
aka: Côt
Profile dominant
FRUIT
BODY
flavors
variety / malbec
TANNIN
ACIDITY RED BLUEBERRY
VANILLA
SWEET COCOA
PLUM TOBACCO
ALCOHOL
possible
flavors
Origin: South
West France
Malbec originated in In Argentina, altitude is

South West a key
France around COMMON quality indicator for
Cahors but was BASIC Malbec.
never considered an
STYLES Higher-elevation
MALBEC
important Malbec will have
wine until Argentina A juicy style of higher acidity, more
revived the Malbec with tannin, and
variety. Today, dominant red additional flower and
Argentina fruit flavors herb notes.
produces over 75% and balanced In France, Malbec is
of the world’s tannin, and is mostly from
Malbec wines. made with little Cahors in the South
The majority of to no oak West region.
The majority of to no oak West region.
Malbec in aging. This wine, with a more
Argentina comes earthy
variety / malbec
winefolly.com learn
“moore-ved”
MourvÈdre aka:
Monastrell,
Mataro
Profile dominant
FRUIT flavors
variety / mourvedre
BODY
TANNIN
ACIDITY BLACKBERRY
BLACK COCOASWEET ROASTED
ALCOHOL PEPPER TOBACCO
MEAT
possible
flavors
Origin:
Spain
This variety is very Looking for value?

old and may Bottles of
have been REGIONS Spanish Monastrell are
introduced to Spain SPAIN of superb
by value and don’t require
the Phoenicians Called Monastrell aging.
who traveled into in Spain Decant Monastrell for
In Spain, Monastrell is
Catalonia around and found in at least 1
used in
500 BCE. Valencia, Jumilla, hour.
Cava to make
Yecla, Almansa, sparkling rosé.
Mourvèdre is most
and Alicante.
commonly In France, Mourvèdre is
used as a blending also made
grape, and is FRANCE into a non-sparkling
the “M” in the
FRANCE into a non-sparkling
the “M” in the rosé. You can
Rhône/GSM blend. Single-varietal find this style in
It adds color, tannin Mourvèdre Bandol, Provence.
variety / mourvedre
winefolly.com learn
“nebby-oh-low”
Nebbiolo aka: Barolo,
Barbaresco,
Spanna,
Profile dominant
Chiavennasca
FRUIT flavors
variety / nebbiolo
BODY
TANNIN
ACIDITY ROSE CHERRY LEATHERCLAY ANISE
POT
ALCOHOL
possible
flavors
Origin:
northern
Italy
Nebbiolo is REGIONAL WINES: Love Nebbiolo? Wines

considered one of Nebbiolo is labeled as
Italy’s top red wines. commonly labeled “Langhe Nebbiolo”
It is perhaps by its regional offer exceptional
more famously Piedmont
name. The following value on good
known by the regions vintages.
names of its two contain 70–100% During the mid-1800s
top regions:
BAROLO
Nebbiolo: Barolo was
Barolo and a sweet red wine.
Barbaresco. BARBARESCO
Nebbiolo Barolo Chinato is a
wines are pale- richly spiced
colored and NEBBIOLO red vermouth made
DALBA with Nebbiolo.
aromatic—features
DALBA with Nebbiolo.
of a light-
bodied wine— LANGHE
variety / nebbiolo
winefolly.com learn
“nair-oh
Nero D’Avola davo-la”
aka:
Calabrese
Profile dominant
flavors
variety / nero-davola
FRUIT
BODY
TANNIN
ACIDITY BLACK BLACK LICORICE
TOBACCO
CHILI
ALCOHOL CHERRY PLUM PEPPER
possible
flavors
Origin:
Sicily,
Italy
Nero d’Avola is the The spicy pepper Try pairing Nero

most planted flavors in Nero d’Avola with oxtail
red variety on the d’Avola become soup, beef and barley
Island of Sicily. smoother with an stew, or
The wines have very hour of decanting. bacon burgers.
bold sweet Dishes with gamy
fruit flavors and If you like the and meaty flavors
often a subtly candied red fruit will bring out
sweet smoky finish. flavors of Nero OXTAIL
the wine’s bright,
sweet fruit
Quality Nero d’Avola d’Avola, you might SOUP
also enjoy other flavors.
wines are FRAPPATO BEEF AND
often described as Sicilian red wines:
having red
BARLEY
fruit, black pepper, NERELLO BACON
STEW
fruit, black pepper, NERELLO BACON
STEW
licorice, and MASCALESE BURGER
spice cake flavors.
variety / nero-davola
winefolly.com learn
“peh-tee
petit Verdot vur-doe”
Profile dominant
variety / petit-verdot
FRUIT
BODY
flavors
TANNIN
ACIDITY BLACK PLUM VIOLET LILAC SAGE
ALCOHOL CHERRY
possible
flavors
Origin:
France
Petit Verdot is Looking for a bolder

highly desired as a Bordeaux
blending grape REGIONS blend? Seek wines
because of its SPAIN with a higher
deep purple color, proportion of Petit
high tannin, and Found in Verdot and/or
floral aromas. You’ll Castilla-La Petite Sirah.
The most famous
find this Mancha Chilean
grape most where it adds Carménère, called
commonly used in dark fruit “Purple Angel,”
Bordeaux blends. flavors to adds 10% Petit
Bordeaux Verdot to
If you would like to
blends. embolden the wine
taste a single-
varietal Petit BORDEAUX, with notes of
varietal Petit BORDEAUX, with notes of
Verdot, look in FRANCE dark fruit, chocolate,
Washington State, The classic “Left and sage.
variety / petit-verdot
winefolly.com learn
“peh-teet
Petite Sirah sear-ah”
aka: Durif,
Petite Syrah
Profile dominant
flavors
variety / petite-sirah
FRUIT
BODY
TANNIN
ACIDITY SUGAR-BLUEBERRY
DARK BLACK BLACK
ALCOHOL PLUM CHOCOLATE
PEPPER TEA
possible
flavors
Origin:
France
Petite Sirah is the Petite Sirah is one Petite Sirah will

offspring grape of the best taste great
of Syrah and a rare values for full- alongside rich
black grape bodied red wine. braised meats,
from South West Look for wines with barbecue,
France called extended casseroles, and
Peloursin. oak aging or a meaty
small percentage
BARBECUE
pasta dishes.
Today, Petite Sirah
Petite Sirah and
of Zinfandel, which
grows primarily
other opaque,
acts to soften MEATY
in California, where high-tannin red
the high tannin.
it’s often used wines contain 2–3 PASTA
to add body to
Cabernet
times as many DISHES
CASSEROL
antioxidants as
Sauvignon and
antioxidants as
Sauvignon and
light, translucent red
Zinfandel.
wines like
Zinfandel and
variety / petite-sirah
winefolly.com learn
“pee-
Pinotage no-taj”
Profile dominant
FRUIT flavors
variety / pinotage
BODY
TANNIN
ACIDITY BLACK BLACKBERRY
FIG MENTHOL
ROASTED
ALCOHOL CHERRY MEAT
possible
flavors
Origin:
South
Africa
Pinotage is the Look for Pinotage SIMILAR WINES:

most planted red wines with you like
grape in South descriptions of both Australian Shiraz or
Africa. It was red and black American
created by a fruit flavors, a hintPetite Sirah, you will
scientist who that suggests enjoy the
crossed Cinsaut a wine with more black fruit flavors
SOUTH
with Pinot Noir in balance and and sweet
AFRICAN
1925. The scientist, complexity. tobacco notes in
PINOTAGE
Abraham South African
Avoid low-quality AMERICAN
Herold, was Pinotage. AUSTRALIAN
bulk Pinotage. PETITE SHIRAZ
attempting to
The wines can have SIRAH
create
a pungent
a wine that tasted
note of tar and nail
a wine that tasted
note of tar and nail
like Pinot Noir
polish
but was hardy
remover—a sign of
enough to thrive in
variety / pinotage
winefolly.com learn
“sear-
Syrah ah”
aka:
Shiraz
Profile dominant
FRUIT
BODY
flavors
variety / syrah
TANNIN
ACIDITY BLUEBERRY
PLUM MILK TOBACCO
GREEN
ALCOHOL CHOCOLATE PEPPERCORN
possible
flavors
Origin:
France
REGIONAL DIFFERENCES: When Regions where Syrah

comparing Syrah wines from different is a
regions, you’ll notice some taste single-varietal wine:
FRUIT-FORWARD SAVORY PLUM,
differences:
BLACKBERRY, OLIVE, & SOUTH
BLUEBERRY, & GREEN
SWEET PEPPERCORN AUSTRALIA
Regions where Syrah
TOBACCO Medium-to full- is blended
Full-bodied wines bodied with other varieties:
NORTHERN RHÔNE
CÔTES DU RHÔNE,
with wines with CALIFORNIA, USA
FRANCE
fruit-forward savory flavors of COLUMBIA VALLEY,
LANGUEDOC-
flavors of plum, olive, WA, USA
ROUSSILLON,
blackberry, boysenberry,
leather, green FRANCE
blueberry, sweet
tobacco smoke, peppercorn, CASTILLA-LA
chocolate, bacon fat, and MANCHA, SPAIN
cocoa powder
chocolate, bacon fat, and MANCHA, SPAIN
baking spices, cocoa powder EXTREMADURA,
and vanilla RHÔNE, SPAIN
CALIFORNIA, USA FRANCE
CATALONIA, SPAIN
syrah
“temp-rah-nee-
Tempranillo oh”
aka: Cencibel,
Tinta Roriz, Tinta
Profile dominant de
FRUIT flavors
variety / tempranillo
Toro, Rioja, Ribera

BODY del Duero
TANNIN
ACIDITY CHERRYDRIED CEDAR TOBACCODILL
ALCOHOL FIG
possible
flavors
Origin:
Spain
REGIONAL WINES: AGING TERMS:

Tempranillo is Spanish wines YOUNG
Spain’s top red can be identified COMMON
(ROBLE/CRIANZA)
La Rioja
wine. It’s typically ROBLE/TINTO
by aging terms.
labeled by its Little to no oak
Rules vary from
STYLES
Juicy red fruit
flavors, herbs,
regional name. aging
region to region.
RIOJA and a spicy kick
SOME AGING
Castilla y CRIANZA (RESERVA)
León Red and black fruit
~6–12 months flavors,
aging in oak dried roses, and
RIBERA baking
DEL RESERVA
spices LONG
DEL RESERVA
spices LONG
AGING (RESERVA+)
DUERO
12 months oak Dried red and black
variety / tempranillo
winefolly.com learn
“tor-ee-gah
Touriga Nacional nah-see-un-
nall”
Profile dominant
variety / touriga-nacional
FRUIT flavors
BODY
TANNIN
ACIDITY VIOLETBLUEBERRY
PLUM MINT WET
SLATE
ALCOHOL
possible
flavors
Origin:
Portugal
Touriga Nacional is
a deeply
colored red wine REGIONS
grape that DOURO ALENTEJO
originated in the
Douro Valley of Expect flavors of Alentejo produces
Portugal. It has blueberry, a rich but
been traditionally black currant, juicy style with
used for Port wine, violets, vanilla, black and red
although and subtle notes fruit, violet,
There are just under
several Portuguese of roasted licorice, and
100 acres of
winemakers meat. Wine is usually a touch of
Touriga Nacional in the
have started to structured with vanilla
US, found
create dry red fine gravelly from oak aging.
mostly in Lodi, CA.
create dry red fine gravelly from oak aging.
mostly in Lodi, CA.
wines with Touriga tannins.
Nacional and
the other primary DÃO
touriga-nacional
winefolly.com learn
style / dessert
Wine
Dessert
Madeira
Marsala
Port
Dessert wines range
Sauternais in style
sherry vin from off-dry to very
sweet. The
santo sweetest and highest
acidity
of these dessert
wines can be
cellared for many
years to develop
subtle nutty flavors.
Some dessert wines
are stabilized
with the addition of
brandy in
a process called
fortification.
Fortified wines have
high alcohol
and can store open
for up to a
month.
month.
This book includes to
examples of
common dessert
Types of Dessert
Wine
Fortified Late-Harvest WineDried Grape

Wine Grapes are harvestedWine Also
Wines are
preserved with the late in the known as
addition of spirits
usually before
growing season when Passito in
all the grape sugar the sugar Italy.
is fermented.
content is highest. Grapes are
laid out to
raisinate
Ice Wine / “Noble Rot” Wine and lose up to
Eiswein Botrytis 70% of their
Grapes cinerea (aka moisture
freeze while “noble rot”) content.
still on the is a fungal rot
vine and are
vine and are that causes
picked and grapes
“mad-deer-
Madeira uh”
Style:
Fortified
Profile dominant
Wine
FRUIT
BODY
flavors
wine / madeira
SWEET
ACIDITY BURNT WALNUT PEACH HAZELNUT
ORANGE
ALCOHOL CARAMELOIL PEEL
possible
flavors
Origin: Madeira
Island, Portugal
QUALITY LEVELS &

AGING
FINEST/CHOICE/SELECT
Aged 3 yrs by
Estufa & made with
Tinta Negramoll.
RAINWATER
ESTUFA
Medium-dry style
aged 3 yrs and METHOD
typically blended
w/T. Negramoll. Wine is heated in tanks
for a short
TINTA NEGRAMOLL /
5-
COLHEITA/HARVEST period of time.
RAINWATER
YEAR/RESERVE/MATURE
A single vintage Dry–sweet and basic
Aged 5–10 years
aged 5+ years by quality
EXTRA DRY:
and typically
Canteiro. Often a CANTEIRO
SWEETNESS
0–50 g/L RS
blended with Tinta
single variety.
Negramoll. METHOD
SERCIAL
LEVELS
DRY: 50–65
g/L RS 10-YEAR/SPECIAL
SOLERA Wines age naturally in
RESERVE The lightest, extra-dry
MEDIUM DRY: barrels in
Aged 10–15 years style
65–80 g/L RS Multi-vintage blend warm rooms or under
by Canteiro. (serve chilled)
the sun.
65–80 g/L RS Multi-vintage blend (serve chilled)
by Canteiro. the sun.
by Canteiro.
MEDIUM Often a single
First year of solera
RICH/SWEET: variety.
80–96 g/L RS
is listed on the VERDELHO
TYPES OF
wine / madeira
winefolly.com learn
“mar-sal-
Marsala uh”
Style:
Fortified
Profile dominant
Wine
FRUIT
BODY
flavors
wine / marsala
SWEET
ACIDITY STEWED VANILLATAMARIND
BROWN TOBACCO
ALCOHOL APRICOT SUGAR
possible
flavors
Origin:
Italy
AGING TERMS
& STYLES
STYLES
GOLD (ORO) FINE/FINE IP
Made with All styles.
OFwhite grapes. Aged 1 year.
MARSALA
SUPERIOR MARSALA
AMBER
(AMBRA)
Made with FOR
white grapes SUPERIOR
All styles.
COOKING
and cooked RESERVE
Aged 2 years.
wine must.
ROSSO
MARSALA Dry to SWEET
(RUBINO)semisweet. MARSALA
GRILLO
WINE
Rare. A red
Aged 4+
Marsala with up
years.
GRAPES SWEETNESS
to 30% white
NERO DRY
Use for sweet sauces
CATTARATOVIRGIN/VIRGIN
grapes.
D’AVOLA
with pork
(SECCO):0–40 and chicken or in
LEVELS
SOLERA Dry.
g/L RS
Aged 5+ years. desserts such as
INZOLIA zabaglione.
PIGNATELLO SEMISWEET
VIRGIN
(SEMISECCO):
STRAVECCHIO/
(SEMISECCO):
STRAVECCHIO/
NERELLO
GRECIANO 40–100 g/L RS
VIRGIN DRY
MASCALESE RESERVE
SWEET/GD MARSALA
wine / marsala
winefolly.com learn
“port”
Port Style:
Fortified
Wine
Profile dominant
FRUIT
BODY
flavors
TANNIN
wine / port
ACIDITY CINNAMON
RIPE RASPBERRY CANDY STAR
BLACKBERRY
SAUCE APPLE ANISE
ALCOHOL
possible
flavors
Origin:
Portugal
YOUNG PORT TAWNY PORT

A youthful style of Oak-aged Port
Port wine wines that age for
that’s aged for a several years
short time and develop nutty
designed to be flavors from AGE-WORTHY
drunk immediately. oxidation. Since PORT
Wines tend to have
RUBY they
more spice
Red fruit and are aged by the Stoppered with a
notes and tannin.
chocolate 10-YEAR
winery, they can standard cork
VINTAGE PORT
be enjoyed and designed to
flavors with immediately. Single-vintage
spicy acidity Raspberry, dried Ports from
age 40+ years.
LBV (LATE blueberry, exceptional years.
Expect to
BOTTLED cinnamon, clove,
age for a
VINTAGE) and caramel minimum of 10
years and ideally
Red and black 30–50
fruit flavors, 20-YEAR years.
spice, and
cocoa with high CRUSTED PORT
Fig, raisin, caramel, A multi-vintage
tannin and orange Port
acidity WHITE zest, and designed to age
acidity WHITE zest, and designed to age
Dried peach, cinnamon just like
white pepper, vintage Port.
tangerine zest,
wine / port
winefolly.com learn
“sow-
Sauternais turn-aye”
Style:
Noble Rot
Profile dominant
FRUIT
BODY
flavors
wine / sauternais
VERY
SWEET LEMON APRICOTQUINCE HONEY GINGER
ACIDITY CURD
ALCOHOL
possible
flavors
Origin:
France
GRAPES: The sweet wines

MAIN REGIONS: The Some producers only
of name produce
Bordeaux are made Sauternais refers to sweet wines on
exclusively the dessert-
SÉMILLON
with white grapes. wine-producing vintages when
The popular areas in Bordeaux white grapes
choice. that are typically develop noble rot.
Sémillon adds found close to
the river where An average glass of
body and
tropical fruit
SAUTERNES
grapes often Sauternes
develop noble rot has nearly 17 grams
notes. (see Glossary). of sugar per
BORDEAUX 4 oz serving.
SAUVIGNONMOELLEUX However, due to the
wine’s high natural
BLANC acidity, the
Adds lime and
BARSAC sugar level tastes
Adds lime and
BARSAC sugar level tastes
grapefruit balanced.
notes with SAINTE-
wine / sauternais
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“share-ee”
Sherry Style:
Fortified
Wine
Profile dominant
FRUIT
BODY
flavors
wine / sherry
OFF-
DRY JACKFRUIT
SALINE PRESERVED
BRAZIL ALMOND
ACIDITY LEMON NUT
ALCOHOL
possible
flavors
Origin:
Spain
DRY SWEET
SHERRY SHERRY
STYLES
FINO &
STYLES
PX (PEDRO SOLERA
MANZANILLA XIMÉNEZ)
These Sherry wines
Very light styles Sweet Sherries are
The sweetest AGING
are made with
with salty typically
style made of
Palomino Fino
fruit flavors. Serveproduced with
Pedro Ximénez Sherry wines
4-SCALE
grapes and come in
chilled. Pedro Ximénez or
with fig and employ a unique
SOLERA
a range of styles Moscatel grapes.
date flavors. multi-vintage aging
depending on technique
AMONTILLADO
the winemaking called a solera.
New wine goes into
method. MOSCATEL Soleras are tiers
the top scale,
Slightly bolder of barrels with 3 to
and finished wine is
nutty style in A very sweet 9 steps called
taken in small
between Fino and style made of criaderas, or scales:
portions from the
Oloroso. Muscat of bottom scale.
Alexandria with Wines “run the scales”
caramel flavors. for at least
PALO
caramel flavors. for at least
PALO 3 years up to 50 years
CORTADO (or more).
SWEETENED
wine / sherry
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“vin son-
Vin Santo tow”
Style: Dried
Grape Wine
Profile dominant
FRUIT
BODY
flavors
wine / vin-santo
VERY
SWEET PERFUME FIG RAISIN ALMOND TOFFEE
ACIDITY
ALCOHOL
possible
flavors
Origin:
Italy
Vin Santo is made Tuscany and Umbria

with the are the main
appassimento COMMON regions that
method. Grapes are WHITE VIN produce Vin Santo
STYLES
harvested and laid SANTO in
out on straw Italy. You can also
mats for up to 6 find excellent
The most
months where
STRAW common type of passito-style aged
they will dry and
MATS Vin Santo is
Malvasia
Vin Santo has
GRAPES RAISINS
lose about 70%
Then, the raisinated dried fig,
traditionally
wines from Sicily
grapes are RED VIN
of their water
almond, and
enjoyed
called Malvasia
content.
squeezed and put during Easter week
delle Lipari.
SANTO toffee flavors
into oak or and paired
and is made
chestnut barrels to with almond
primarily with
vinify. The A rare style of biscotti.
Malvasia Bianca
vinify. The A rare style of biscotti.
Malvasia Bianca
fermentation is very Vin Santo
and
slow and can called Occhio di
Trebbiano.
Pernice
wine / vin-santo
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Wine Regions
Wine
winefolly.com /
learn / region
Regions
Wine Regions Germany

Of Italy
the World
New Zealand
Argentina
Portugal
Australia
South Africa
Austria
Spain
Chile
UNited
France States
WIne Regions of the world
There are over 90 countries making wine in the
winefolly.com learn region /
world. The 12 countries included

in this book account for 80% of the wine
produced in the world.
world-wine-regions
6.8 billion gallons of

wine is
enough to fill the
area of 99 city
blocks of Manhattan
with 40 feet
of wine.
Cool vs. Warm Climate Wine Regions

Climate affects the taste of wine. Generally,
cool climates make wines with
more tart flavors and hot climates make
wines with more ripe flavors.
Cool climate regions Warm climate

WARM CLIMATE Hot climate regions
are known
COOL regions are known
HOT CLIMAT
are known for
to produce fine REGION
CLIMATE for red and white REGION
bolder red wines with
white wines with wines with moderate to
higher acidity. REGION moderate to high low acidity.
Cooler growing acidity.
regions are found in
latitudinal
latitudinal
zones closer to the
poles,
higher elevation
Where Wine
Grows
LATITUDINAL
ZONES WHERE
WINE GRAPES
The latitudinal zones
GROW
above
illustrate a general
overview of
where wine grapes
grow. It’s useful
to note that some
regions outside
of these zones,
including parts of
Brazil, Mexico, and
India, can also
India, can also
make wine due to their
unique
microclimates.
Argentina
Argentina is a New World region that is most
known for a bold and fruity style
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region / argentina
of Malbec. The country accounts for over

75% of the world’s Malbec wines.
Top wines of
Argentina BONARDA (DOUCE
NOIR) Also known as
MALBEC CABERNET Charbono in
SAUVIGNON California, Bonarda is
The country’s top the second
wine ranges in
LUJÁN LUJÁN
Argentine Cabernet most planted
taste from juicy
DE Sauvignon DE Argentine grape.
MENDOZA
tart raspberry
CUYO MENDOZA CUYO
offers rich black LA
Expect flavors of
flavors to rich TORRONTÉS MAIPÚ
raspberry, mocha, black currant,
blueberry and Argentina’s own
and tobacco leaf
RIOJA
licorice, and dried
SALTA
SYRAHUCO
sweet tobacco variety ranges in
PINOT NOIR
flavors with green herbs.
depending on taste from dry and
medium tannin and MENDOZA
VALLEY
Argentine Syrah
vintage, quality, citrusy, to Argentine Pinot Noir
peppery
offers full-bodied
and oak program. offers flavors
flavors of
off-dry with rich
acidity.
SALTA PATAGONIA
of ripe raspberries,
aromas of peach
SAN
boysenberry, and guava. rhubarb,
UCO VALLEY
JUAN
boysenberry, and guava. rhubarb,
UCO VALLEY
JUAN
licorice, CATAMARCA minerals, and spiced
(MENDOZA)
plum, and cocoa. plum.
The best
LA
Australia
Australia is most famous for Shiraz, a very rich,
smoky, and fruit-forward style
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of Syrah. Australia has 3 distinct climate areas

region / australia
offering a range of wines.
Western South and Victoria and

Australia Central Tasmania
WARM HOT COOL
CLIMATE CLIMATE CLIMATE
Western Australia is The largest area is A much cooler area
famous for famous for
PLUMMY
produces
UNOAKED BOLD
unoaked smoky and rich PINOT
Pinot Noir and
Chardonnay. CHARDONNAY
SHIRAZ
Shiraz, Sémillon, Chardonnay with
NOIR
CHARDONNAY
Chardonnay.SHIRAZ Shiraz, Sémillon, Chardonnay with
However, the and Chardonnay. NOIR
excellent acidity.
region makes quite a Cooler micro This area tends
SAUVIGNON BUTTERY
Australia detail
Austria
Austria is a cool climate growing region
famous for Grüner Veltliner wines.
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Austria is known for its minerally white

region / austria
wines and spicy red wines.
Top wines of
AUstria
GRÜNER BLAUFRÄNKISCH
VELTLINER (“blao-frankish”) A
The country’s ZWEIGELT spicy medium
champion wine red wine with red
ranges from light (“zz-Y-gelt”) A
forest-berry
peppery citrus light-bodied red
flavors and dry
Peppery BURGENLAND
flavors to richer
regions BURGENLAND
with bold cherry
tannin.
NIEDERÖSTERREICHflavors and a
Reserve level CARNUNT
CARNUNTUM
wines that are often slight herbaceous
NIEDERÖSTERREICH
NIEDERÖSTERREICH
oaked and
Fruity WEINVIERTEL
bitter note on
BLAUER PINOT THERMENR
have more tropical the finish. Rosé
THERMENREGION
regions
fruit flavors. wines are fruity.
PORTUGIESER
BLANC
NIEDERÖSTERREICH
TRAISENTAL NIEDERÖSTERREICH NIEDERÖSTERREICH
LEITHABERG
KREMSTAL Simple light red (BURGENLAND)
Known as
THERMENREGION
wines tasting of Weissburgunder,
KAMPTAL red berries and this
KAMPTAL
red berries and this
WEINVIERTEL
woody herbs with wine offers floral
lighter tannin and aromas with a
WAGRAM
Chile
Chile is a cool climate region most known for
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its lean and fruity Bordeaux

blends. Chile is divided into 3 areas from the
region / chile
coast to the Andes Mountains.
Coastal Chile inland valleys The Andes

COOL WARM WARM
Coastal Chile is The inland valleys The higher elevation
chilled by the include the vineyards in
frigid Humboldt Central Valley the foothills of the
CHARDONNAY
current. Wines BORDEAUX SYRAH
Region and are Andes produce
that thrive here known for elegant red wines with tannin
include slightly
BLEND
red wines. The structure
SAUVIGNON
that thrive here known for elegant red wines with tannin
include slightly
BLEND
red wines. The structure
SAUVIGNON CABERNET
saline citrus- zone focuses on red and, on good
BLANC
driven white wines Bordeaux
PETIT SAUVIGNON
vintages, offer
France
A wine region known for earthy and mineral-
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driven wines with heightened

acidity. The country can be divided into
region / france
three zones by the climate.
Northern Central Mediterranean

France France France
COOL WARM WARM
CLIMATE CLIMATE
BORDEAUX CLIMATE
SÉMILLON
CHAMPAGNE
Northern French Central France LIMOUX
Mediterranean
wines have very wines have French wines have
high acidity, tart BEAUJOLAIS
moderate acidity,
SPARKLING
medium acidity, ripe
MUSCADET
fruit, and mineral tart fruit, and fruit, and
flavors.
GAMAY
soil flavors. PROVENCE
rustic earthy flavors.
flavors.
GAMAY
soil flavors.
PROVENCE
rustic earthy flavors.
LOIRE
REGIONAL REGIONAL
ROSÉ
REGIONAL
RHÔNE/GSM
SAUVIGNON
PRODUCTION: RED
PRODUCTION: PRODUCTION:
BLEND
France: Bordeaux
Merlot and Cabernet Sauvignon originate in
Bordeaux and are blended into the
region france bordeaux
Classification of red Finding Quality

eponymous Bordeaux Blend. Red wines make
Pay attention to
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bordeaux
up nearly 90% of the production.
vintage and look
for wines labeled by
their
sub-appellation. If
you see the
term “Grand Vin de
Bordeaux”
GOOD
printed on the label,
this is
VINTAGES:
typically a
2010, 2009,
producer’s best
2008, 2005,
Top wines of wine.
2003
Bordeaux
“LEFT BANK”
BORDEAUX
“RIGHT BANK”
BORDEAUX
CÔTES DE
2000, 1998,
BORDEAUX
1990, 1989
The west side of The east side of the Areas close to rivers
the Garonne Garonne are called
River is River is “Côtes” meaning
predominantly predominantly “slope.” Wines
Cabernet Merlot are Merlot blends
Sauvignon. The blended with
ROSÉ AND that taste of
wines taste of Cabernet Franc.
CLAIRET spicy red fruits, green
BORDEAUX
black currant, Wines taste of
Rich and deeply SAUTERNAIS
bell pepper,
pencil lead, violet, leather, strawberry,
colored dry rosé and herbs with grippy
BLANC
tobacco, cocoa, fig, plum, vanilla,
wines with flavors bold tannin.
A group of dessert
and licorice with grilled almonds,
of red currant, Wines age 10 years.
wine regions
This blend is mostly
dense structured and smoke with can be found along
wild strawberry,
Sémillon and
tannins. Many silky refined the Garonne
peony, and rose
Sauvignon Blanc and
will age 20 years. tannins. Some will River. The largest
hips. Clairet
Sauvignon Blanc and
will age 20 years. tannins. Some will River. The largest
hips. Clairet
tastes of age 30 years. appellation is
(“Clair-ett”) was
citrus, chamomile, Sauternes, which
the
grapefruit, and
France: Burgundy
Chardonnay and Pinot Noir come from
Burgundy. The production is about 60%
region france burgundy
Classification of Terms
Chardonnay but Burgundy is most known for
Domaine: a winery
Burgundy Wines
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floral and earthy Pinot Noir.

with vineyards
Negociant: a brand
that buys
grapes or wine Clos:
a walled vineyard
Lieu-dit/Climat:
GOOD
vineyard plot
VINTAGES:
name listed on the
Top wines of 2013, 2012,
label
2011, 2010,
Burgundy PINOT NOIR 2009, 2005
CHARDONNAY
(CÔTE D’OR) (CÒTE D’OR)
CHABLIS At the Village level, The Côte d’Or
wines taste produces mainly
Chablis produces rustic with notes of oaked Chardonnay.
mainly unoaked mushrooms, Wines taste
Chardonnay. Wines potting soil, and of yellow apple,
taste of tart berries. lemon curd,
CHARDONNAY
yellow apple, CRÉMANT DE
Premier Cru and PINOT NOIR
quince tart, vanilla,
(MÂCONNAIS)
passion fruit, and BOURGOGNE
Grand Cru wines (OTHER REGIONS)
and hazelnut.
The Mâconnais
citrus, with high A sparkling wine
have moderate Côte Chalonnaise
Look in the Côte de
makes a light
acidity. At the appellation that
tannin with flavors also produces
Beaune for
unoaked style of
Grand Cru level, produces white and
of dried cranberry, Pinot Noir with
high-quality
Chardonnay with
Chablis is made rosé bubbly
candied plummy fruit,
Chardonnays
flavors of ripe
more toasty with wines with the
hibiscus, vanilla, and boysenberries, and
produced in this
yellow apple with
oak. same method as
rose. clove, along
style.
yellow apple with
oak. same method as
rose. clove, along
style.
hints of lemon zest, Champagne. The with rustic earthy
apricot, and a regional notes of dried
zesty finish. appellation offers leaves and potting
France: Rhône Valley
The Rhône Valley is most known for
leathery and fruity Southern Rhône red
Classification of Finding Quality
blends and savory herbaceous Northern
region france rhone
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Value-driven wines
Rhône wines
Rhône Syrahs.
vary in taste
year to year, so look
for trends on
the quality of the
vintage overall.
You’ll see less
GOOD
variation and more
VINTAGES:
age-ability from
2012, 2010,
Top wines of The Rhône higher quality
2009, 2007,
producers, particularly
Valley
CÔTES DU RHÔNE ROSÉ & 2005,
CÔTES DU RHÔNE
in the
2001, 2000
RHÔNE RED TAVEL ROSÉ WHITE
northern Rhône and
Some of the Rhône rosé bursts Marsanne and
the crus.
highest acclaimed with wild Viognier are the
southern Rhône strawberry and red champion grapes of
reds have higher currant Rhône White.
proportions of flavors. The deeply Wines are often
Grenache in the colored rosés citrusy with notes
CHÂTEAUNEUF-
blend. As bold as NORTHERN
of Tavel are said to of apple, beeswax,
DU-PAPE
these wines can RHÔNE SYRAH
have been a and
One of the boldest
be, they’re rarely The birthplace of MUSCAT
favorite of the writer granite-like minerals.
age-worthy
oaked. Flavors Syrah offers rich
and man’s Northern
BEAUMES DE
southern Rhône
range from sweet and dense wines
man, Ernest Rhône delivers the
blends are made
candied that typically
Hemingway. VENISE
boldest whites
with no less than 13
raspberries to have a meaty edge with notes of
different
leather and bacon to them along almond, white
A rarity, Muscat Blanc
different
leather and bacon to them along almond, white
A rarity, Muscat Blanc
grapes. The
fat. with loads of black peach, and orange
goes into
dominant varieties currant, blossom.
what the French call a
include Grenache, licorice, plums, and VDN or
Germany
Germany is a cool climate growing region
known mostly for Riesling as well as
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region / germany
ripe and rustic Pinot Noir.
Top wines of
Germany MÜLLER-
THURGAU
RIESLING A simple aromatic
PINOT NOIR
white wine with
The top German peach and floral Pinot Noir
grape, known for (Spätburgunder)
MOSEL RHEINHESSEN
flavors that is
offers
BADEN
aromatic wines that often a touch
range in style sweet. cranberry, cherry,
FRANKEN
from dry or “trocken” PINOT GRIS & and subtle
RHEINGAU
to sweet ice PINOT BLANC FRANKEN
earthy flavors. Wines
DORNFELDER
wine or “eiswein.” Germany produces
SILVANER
are often
PFALZ
RHEINHESSEN a rich style of likened to red
A simple medium Pinot Blanc
AHR
A light dry white
Burgundy.
red wine with wine with high
(Weissburgunder) RHEINHESSEN
RHEINHESSEN
MITTELRHEIN
sweet red fruit and acidity and flavors of
flavors, an BADEN
Pinot Gris citrus zest
FRANKEN
flavors, an BADEN
Pinot Gris citrus zest
PFALZ
herbaceous green (Grauburgunder) FRANKEN
and green apple.
note, medium with
tannin, and spicy white peach, citrus,
Italy
Italy is known for its concentrated rustic
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wines. The country can be divided into

three major areas, each with a different
region / italy
climate.
Northern italy Central Italy Southern

Italy/Islands
COOL WARM
CLIMATE CLIMATE HOT
Northern Italian Central Italian
CLIMATE
PROSECCO wines have higher
wines have higher
acidity, tart fruit,
LAMBRUSCO
acidity, ripe fruit, VERMENTINO
Southern Italian wines
and herb flavors.
MOSCATO leather, and clay have
REGIONAL
D’ASTI VERMENTINOmedium acidity,
flavors. CANNONAU
PRODUCTION: REGIONAL sweet fruit, and
(GRENACHE)
REGIONAL
D’ASTI flavors.
VERMENTINO
PRODUCTION: REGIONAL sweet fruit, and
(GRENACHE)
PRODUCTION: leather flavors.
CHIANTI
PINOT REGIONAL
(SANGIOVESE) PRIMITIVO
Italy: Tuscany
The region of Italy that specializes in Italy’s
most planted grape: Sangiovese.
What Tuscany Chianti
Wines are spicy and herbaceous when young
region italy tuscany
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Grows
and more fig-like as they age. Aging
2.5 YRS: “GRAN
SELEZIONE”
Chianti Classico only
2 YRS: “RISERVA”
Riserva wines from all 8
subzones
1 YR: CLASSICO,
FIORENTINI, RUFINA
GOOD
Plus, other subzones labeled
VINTAGES:
Top dry wines of as “Superiore”
2010, 2009,
9 MO: CHIANTI
2006, 2004
Tuscany
CHIANTI
Sangiovese-
BRUNELLO DI
MONTALCINO
OTHER TUSCAN
MONTESPERTOLI
2001, 2000,
SANGIOVESE
dominant blend. 100% Sangiovese 1999, 1997
While Chianti and
Aged Chianti wines with a regional 6 MO:
Brunello are the
taste of clone called most well-known
preserved cherry, Prugnolo Gentile. CHIANTI
Sangiovese
CARMIGNANO
oregano, clay Brunello is aged for wines of Tuscany,
Blended 10–20%
pot, sweet 4 + years. Chianti, Ch. Colli Arentini, Ch.
there are several
Cabernet
Colline Pisane,
SUPER TUSCAN
balsamic, espresso, VERNACCIA DI SAN
Wines taste of other regional
Franc/Cab. Sauvignon
Ch. Colli Senesi and Ch.
BLEND
and GIMIGNANO
licorice, cedar, designations that
MONTECUCCO
Montalbano
The “Fiore” Vernaccia wines
The colloquial
sweet tobacco. vanilla, fig, and also make great
18 months aging & 34
name for a blend
Value Chianti are
sweet red berries, Sangiovese:
months aging for Riserv
dry and minerally, with flavors
that includes
tastes spicy and supported by spicy
of VINO NOBILE DI
nonindigenous
herbaceous with acidity and
lemon, apple blossom, and MONTEPULCIANO
grapes such as
notes of game, red moderate tannin.
pear. Aged for 24 months &
Merlot and
fruits, and
Cabernet Franc. “Tradizionale” wines are 34 months for Riserva
fruits, and
Cabernet Franc. “Tradizionale” wines are 34 months for Riserva
tomato.
similar to MORELLINO DI
Wines are
SCANSANO
“Fiore” but usually feature a
identifiable from
bitter Aged for 8 months &
New Zealand
New Zealand is a cool climate region most
known for its intensely flavored
region / new-zealand
Sauvignon Blanc. Expect wines to taste

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tart, light-bodied, and elegant.
Top wines of New

Zealand
SAUVIGNON PINOT NOIR CHARDONNAY
BLANC Marlborough tends Bold lemon and
HAWKE’S
to offer tart tropical fruit
The most BAY
MARLBOROUGH
CENTRAL red fruit flavors, flavors with crisp
important wine of whereas Central acidity and
New OTAGO GISBORNE
Otago produces usually a touch of
NELSON
Zealand explodes wines with ripe oak, which adds
PINOT GRIS
with flavors of RIESLING
BORDEAUX
raspberry flavors. toasty caramel and
gooseberry,
HAWKE’S
WAIRARAPA MARLBOROUGH
vanilla flavors.
BLEND
passion fruit, lime, Wines range from bone-dry
Both dry and off-dry styles
BAY
HAWKE’S
tomato stalk, and with BAY
GISBORNE MARLBOROUGH
with
grapefruit. A light fruity style
notes of apple, pear, lime notes to lusciously
sweet and with juicy
honeysuckle,
CANTERBURY/WAIPARANORTHLAND
CENTRAL aromas of ripe
tasting of apricots and
and spice bread.
honeysuckle,
CANTERBURY/WAIPARA
CENTRAL
NORTHLAND
aromas of ripe
tasting of apricots and
and spice bread.
VALLEY black cherry,
honey.
OTAGO baking spices, and
AUCKLAND
NELSON
Portugal
Portugal is most famous for Port but also
produces excellent dry wines with
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more than 200 native wine grapes.

region / portugal
Top dry wines of

Portugal
TOURIGA TEMPRANILLO ALICANTE
BOUSCHET
NACIONAL Tempranillo is labeled as
“Aragonez” A rare wine grape
Quite possibly in southern Portugal and
that has red
ALL
DOURO
Portugal’s most ALENTEJO
“Tinta skins and red flesh.
important grape, Roriz” in the north. Wines
OF FERNÃO PIRES
Wines offer
used in Port and offer
DÃO An aromatic wine
bold black fruit and
TRINCADEIRA
ARINTO
dry red blends. LISBOA
Wines offer
PORTUGAL smoky red fruit flavors,
with perfumed
black pepper
cinnamon, floral aromas. Wines
flavors with a sweet
flavors of black
Unique woodsy- When young, wines
and bittersweet chocolate.
are
smoky
plum, blackberry,
tasting wines are lean with sometimes blended
tobacco finish.
ALENTEJO
mint, and violet.
with notes of red citrus pith flavors. with Viognier
fruit, barbecue ALL
As they age, LISBOA
to add richer flavors
fruit, barbecue ALL
As they age,
to add richer flavors
LISBOA
smoke, hickory, they develop
OF TEJO
of peaches
plum sauce, flavors of lemon,
and honeysuckle.
raisins, kerosene, PORTUGAL
almond, and
South Africa
South Africa is a hot climate region known for
full-bodied savory reds and rich
region / south-africa
fruity whites. Much of South Africa’s wine

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grapes are used for brandy.
Top wines of South

Africa
CHENIN CABERNET PINOTAGE
BLANC SAUVIGNON
Quality producers
Wines are bold and offer wines with
The country’s top
herbaceousPAARL
STELLENBOSCH blackberry,
PAARL
wine offers 6
with flavors of raspberry, and plum
main styles: fresh &
SHIRAZ/SYRAH SÉMILLON
black pepper, black sauce with a smoky
fruity; rich &
Bolder Syrah PAARL
currant, and earthy
STELLENBOSCH
Wines are rich and
sweet
SWARTLAND CHARDONNAY full-bodied
unoaked; rich &
wines with spicy tobacco finish.
notes of
oaked; rich &
flavors of black with flavors of
sweet; very sweet; graphite and clay.
Chardonnay grows SWARTLAND
STELLENBOSCH
pepper, licorice,
and a sparkling well in the
Meyer lemon,
STELLENBOSCH
raspberry, and
style called Cap
yellow apple, wax
plum sauce. WALKER
cooler southern FRANSCHHOEK
lips, and creamy
Classique. parts. Wines have hazelnut.
PAARL BAY
baked apple notes,
hazelnut.
PAARL BAY
baked apple notes,
STELLENBOSCH
lemon zest,
and vanilla flavors
ELGIN (NW OF
SWARTLAND
Spain
A region most known for its full-bodied fruity
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wines with subtle claylike earth

notes. The country can be divided into three
region / spain
major climates.
Green spain Northern Spain Southern Spain

COOL WARM HOT
ALBARIÑO
Northwest Spanish Northern Spanish GARNACHA
Southern Spanish
MENCÍA
wines have wines have (GRENACHE)
wines have
high acidity, tart
CAVA
medium acidity, MONASTRELL
medium acidity,
fruit, and mineral ripe fruit, and (MOURVÈDRE)
sweet fruit, and
flavors. mineral flavors.
VERDEJO rustic clay flavors.
REGIONAL REGIONAL REGIONAL
GARNACHA SHERRY
REGIONAL REGIONAL REGIONAL
PRODUCTION: GARNACHA
PRODUCTION:
SHERRY
PRODUCTION:
(GRENACHE)
United States
The United States is most known for its bold,
fruity red and white wines. Three
region / united-states
regions produce the majority of US wine.

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WHAT IS AN AVA?
American Viticultural
Areas (AVA)
are grape-growing
regions with
distinguishing features
that allow
people to identify
quality or taste
or other traits of a
wine that are
unique to its
geographic origin.
There are over 200
AVAs.
California the Northwest The Northeast
WARM/HOT WARM/COOL
CLIMATE CLIMATE
COOL
California wines A slightly cooler
have rich ripe region than
CLIMATE
fruit flavors and California,
medium acidity. producing red A cool climate region
most known
The coastal areas BORDEAUX CONCORD
CHARDONNAY wines
for its native
are cool enough with higher acidity
for Pinot Noir and BLEND
and ripe fruit American hybrid
CABERNET
Chardonnay. flavors. grapes that survive
NIAGARA
icy winters.
CABERNET
Chardonnay. flavors. grapes that survive
PINOT NIAGARA
icy winters.
SAUVIGNON Reds range from
NOIR ROSÉ
slightly sweet to
USA detail
USA: California
A large and varied region known for bold
fruit-forward wines. Three regions
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make most of California’s wine, and each

united-states california
region is suited for different wines.
Top California
Regions
NORTH CENTRAL INLAND
COAST COAST VALLEYS
The North Coast The Central Coast The Inland Valleys are
can be hot and dry
contains Napa
and Sonoma and WARM HOT
separated into two regions most known
distinct for large-
can be split into
CLIMATE CLIMATE
two climate areas: climate areas: scale commercial
coastal valleys wine production.
the cooler
Inland areas of
coastal areas and
Inland areas
that receive ZINFANDEL
The AVAs of Madera
Napa, such as Santa
morning fog, and and Lodi
the warmer
COOLER
Sonoma, &
COOLER
hot,Barbara & Paso make 75% of the
inland valleys and PETITE
CLIMATE
Lake County CLIMATE
Robles
dry inland areas. wine in this area.
hillsides.
SIRAH
The region has many
old vineyard
CABERNET Coastal areas
Coastal areas
CABERNET
of San Luis
of Sonoma, plantings of
MUSCAT
CABERNET
of Sonoma,
CABERNET
of San Luis plantings of
SAUVIGNON Obispo & Santa
Napa, & SAUVIGNON MUSCAT
Zinfandel, Petite
Mendocino Barbara Sirah, Portuguese
OF
varieties like
County
USA: Northwest
The Northwest is characterized by fruit-forward
wines with moderate acidity.
Washington Oregon
The region can be split into two major regions by
winefolly.com learn region
united-states northwest
climate.
WARM COOL
CLIMATE CLIMATE
Top Wines of Top Wines of

Washington oregon
BORDEAUX BLEND PINOT NOIR
Bordeaux blends from the dry and sunny
At its best, Oregon Pinot Noir
Columbia has rich spicy flavors
Valley area usually taste of raspberry,
of cranberry, cherry, vanilla, and
blackberry, milk allspice with subtle
chocolate, and mint. Wines tend to have
notes of tarragon. The best
higher wines can be found in
acidity, making them taste lighter
the sub-appellations of the
bodied. High- Willamette Valley.
quality examples will age 10+ years.
PINOT GRIS
RIESLING
Ranging from dry to sweet, Washington
Oregon Pinot Gris offers
Ranging from dry to sweet, Washington
Oregon Pinot Gris offers
Rieslings offer delicate aromas of pear,
mouth-quenching acidity and flavors of
white nectarine, and peony. The
Glossary
Aroma compounds enough to produce the
are derived minimum
ABV
basics / wine-terms
from grapes and alcohol level.

winefolly.com learn
fermentation Chaptalization is
The abbreviation of and are volatilized illegal in the United
alcohol by by the States and
volume, listed by evaporation of common in parts of
percent on a alcohol. France.
wine label (e.g.,
13.5% ABV). Astringent Clarification/Fining
A drying mouthfeel A process after
Acetaldehyde typically fermentation
A toxic organic caused by tannins where proteins and
chemical that bind to Cru
dead yeast
compound that is salivary proteins cells are removed. To
A French term meaning
produced in causing them clarify, either
“growth”
Amino Acids
our bodies in order to depart the a protein, such as
which signifies a vineyard
to metabolize
Organic compounds
Carbonic
tongue/mouth. It casein (from
area of
ethyl alcohol. It is
that act as Maceration
results in a rough milk) and egg whites
recognized quality.
the cause of
building blocks of sandpapery or a vegan
A winemaking method
alcohol poisoning.
proteins. Red sensation in the
where Diacetyl
clay-based agent like
mouth. bentonite
wine contains 300–
Acidification uncrushed grapes areAn organic compound
or kaolin clay are
1,300 mg/L Brix (symbol
placed in found
A wine additive
of which proline added. These
in wine that tastes like
a sealed vat and topped
process common
accounts for up °Bx)
with
fining agents bind to
butter.
in warm and hot Relative density the particles
to 85%. carbon dioxide. WinesDiacetyl comes from oak
climate growing scale for sucrose and pull them from
created aging
Appellation dissolved in grape
regions to increase the wine,
without oxygen have and malolactic
acidity by
A legally defined juice used for making it clear.
fermentation.
low tannin
adding tartaric or determining the
geographical and color with juicy fruit
citric acid.
Esters
geographical determining the
and color with juicy fruit
citric acid.
location used to
Acidification is less
potential alcohol
flavors Esters
identify where level of a wine. ABV
and bold yeast aromas.
common in
the grapes in a wine is about
This Esters are one type of
tasting region winemaking scientific grape
term term term term term
brandy. For example, (malic) to another type of

about 30% acid
Oak:
of Port wine is European
(lactic). MLF is common on
spirits that raises nearly all red wines and
European oak
the ABV to 20%. some (Quercus robur
white wines, like sourced primarily in
Glycerol A Chardonnay. It France and
colorless, is responsible for creating
Hungary. Depending
odorless, the on where it is
compound diacetyl, which
grown it can range
viscous, smells from medium
sweet- Oxidation
and tastes like butter.grained to very fine
tasting liquid Noble Rot grained.
When wine is exposed to
Grape: Clone Minerality European oak is
too
that is a
Wine grapes
Noble rot is a
Minerality is not thought to
known for adding
much oxygen, a chain of
fungal infection
by-product
are cloned
be
caused by Botrytis
flavors of vanilla,
chemical
presence of trace minerals in
clove, allspice,
reactions occurs that
of
for their cinerea,
wine but more likely the
and cedar.
alters the
fermentation. common in areas
presence
beneficial compounds in the wine.
In red
with high Off-Dry
of sulfur compounds, which
One of
traits much humidity. It is
sometimes taste like chalk,
A term to describe a
the obvious changes you
wines there
like other considered a flaw
flint, wine that is
can
in red grapes and
are about 4–
agricultural or gravel.
wines, but in
slightly sweet.
sense is an increased
10 g/L and level of
products. For white grapes it is
acetaldehyde, which
noble rot
example,
appreciated for
smells similar
adding flavors of
wines contain
there are honey, ginger,
to bruised apples in
white wine
20+ g/L.
over 1,000 marmalade, and
and artificial raspberry
Glycerol has chamomile,
registered flavor and
been nail polish remover in red
registered
been
clones of the making wines
nail polish remover in red
sweeter. wines.
considered to
Pinot cultivar. Oxidation is the opposite
add a Oak:
basics / wine-terms
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winefolly.com learn
basics / wine-terms
tasting
term
region
term
winemaking
term
scientific
term
grape
term
Phenols A group of
several hundred
chemical
compounds found in
wine that affect the
taste, color,
and mouthfeel.
Tannin is a type of
phenol called a
polyphenol.
Reduction
When wine doesn’t receive
enough
air during fermentation, the
yeast will substitute its need
of
nitrogen with amino acids
(found
in grapes). This creates sulfur
compounds that can smell
like
rotten eggs, garlic, burnt
matches,
rotten cabbage, or sometimes
positive traits like passion
fruit or
Residual Sugar (RS)
wet flint rocks. Reduction is
not
The sugar from
caused by “sulfites” being
grapes left over
added
in a wine after
to wine.
fermentation
stops. Some wines
are fermented
completely dry, and
some are
stopped before all
the sugar is
the sugar is
converted to
alcohol to create
or present on
grapes before
fermentation. Wines
range from
about 10 ppm
(parts per million)
to 350ppm—the
legal US limit.
Comparatively,
bacon contains
nearly double that
of wine and
french fries contain
about 2,000
ppm SO2.
Sulfites
Sulfites or SO2 is a
preservative
that is either added to wine
Sulfur
Compounds
Sulfur compounds
affect the
aroma and taste of
wine. In low
levels they offer
positive aromas
of minerals or some
tropical fruits.
In high levels they
smell of rotten
eggs, garlic, or
rotten cabbage.
Terroir
(“Tear-woh”) Originally
a French
word that is used to
describe how
a particular region’s
climate, soils,
aspect (terrain), and
traditional
winemaking practices
affect the
taste of the wine.
Typicity
A wine that is typical
of a
particular region or
style.
Vanillin
The primary extract of
the vanilla
bean is also found in
oak.
Volatile Acidity
(VA) Acetic acid
is the volatile
acid in
wine that turns
wine to vinegar.
In small levels it
adds to the
complexity of
Vinified flavor and in high
The creation of wine levels it causes
by the wine to spoil.
fermentation of grape
juice.
Index
acidity. See also high-
acid wines;
low-acid wines;
medium-
acid wines additive
acidification
process,
218
perceived sweetness
and, 9
range of, 10
in red versus blue-
violet tinted
wines, 15
volatile acidity, 220
aerating and decanting,
27
aging
aromas developed
during, 16
in oak barrels, 10, 15,
219
of Port, 165
solera process, 169
temperature and
fridges for, 29
Aglianico, 132–33
Albariño, 56–57
alcohol content. See
also high-
alcohol wines; low-
alcohol
wines; medium-
alcohol
wines aroma and, 11
Brix number, 218
calories and, 3, 5
of fortified wine,
218–19
percentages, ABV, 11,
218
“tears” and, 14
throat sensation, 11
Alvarinho (Albariño),
56–57
Amarone (Valpolicella
Blend),
126–27
appearance of wine, to
evaluate, 14
Argentina
regions, 178–79
Cabernet Sauvignon,
136–37
Malbec, 138–39
Pinot Noir, 100–101
Syrah, 152–53
Torrontés, 90–91
aroma
alcohol content and,
11
aroma compounds,
218
to evaluate, 16–17
glassware and, 16, 24
primary, secondary,
and tertiary
aromas, 16
aromatic white wines
Chenin Blanc, 82–83
flavor pairing, 31–37
Gewürztraminer,
84–85
Muscat Blanc, 86–87
production stages, 81
Riesling, 88–89
Torrontés, 90–91
astringency, 10, 218
Australia
regions, 180–83
Cabernet Sauvignon,
136–37
Chardonnay, 72–73
Merlot, 116–17
Riesling, 88–89
Sauvignon Blanc,
64–65
Sémillion, 76–77
Shiraz (Syrah), 152–53
Austria
regions, 184–
Grüner Veltliner,
58–59
Barbaresco (Nebbiolo),
142–43
Barbera, 104–
Barolo (Nebbiolo),
barrels
color imparted by oak,
flavors imparted by oak
219
solera aging,
tannin from new oak,
Beaujolais (Gamay),
Bierzo (Mencía),
blind tasting, 20
body, 11. See also
bodied
wines; light-bodied
wines;
medium-bodied red
wines boldness,
Bordeaux Blend,
bottles
labels, 7
to open, 26
servings in, 3
sizes and names,
to store, 29
Bouchet (Cabernet Fran
106–107
Bourgueil (Cabernet Fran
106–107
Breton (Cabernet Franc)
106–107
Brunello (Sangiovese),
124–25
bubbles in still wine,
Cabernet Franc,
106–107
Cabernet Sauvignon,
136–37
Cabernet-Merlot
(Bordeaux
Blend), 134–35
Calabrese (Nero
d’Avola), 144–45
California wines. See
under United
States
calories, 3, 5, 9
Carignan, 108–109
Carignano (Carignan),
108–109
Cariñena (Carignan),
108–109
Carménère, 110–11
Cava, 46–47
Cencibel (Tempranillo),
154–55
Champagne, 48–49
Chardonnay, 72–73
“charmat” method
sparkling wine
characteristics, 44, 45
Lambrusco, 50–51
Prosecco, 52–53
Châteauneuf-du-Pape
Blanc
(Marsanne Blend),
74–75
cheese pairing, 31, 34
Chianti (Sangiovese),
Chile Pinot Noir, 100–101
regions, 186–87 Sauvignon Blanc,
Bordeaux Blend, 64–65
134–35 Syrah, 152–53
Cabernet Franc, Chinon (Cabernet
106–107 Franc), 106–107
Cabernet Sauvignon,climate. See region and
climate
136–37 color and hue, 14, 15
Cariñena (Carignan),corked wine, 17
108–109 Côt (Malbec), 138–39
Carménère, 110–11 Côtes du Rhône Blanc
Chardonnay, 72–73 (Marsanne
Petit Verdot, 146–47 Blend), 74–75
decanting, 27
Côtes du Rhône
(Rhône/GSM
Blend), 122–23
countries producing
wine. See
wine-producing
countries
dessert wines
Madeira, 160–61
Marsala, 162–63
Port, 164–65
Sauternais, 166–67
Sherry, 168
types, 159
Vin Santo, 170–71
dry Marsala for cooking,
163
dry Sherry styles,
Grüner Veltliner,
Marsanne Blend,
Muscadet, 60–
Pinot Gris, 62–63
Prosecco, 52–53
rosé, 92–95
Sauvignon Blanc,
Sémillion, 76–77
Soave, 66–67
Vermentino, 68
eiswein. See ice
Durif (Petite Sirah),
dried grape wine wine
148–49
about, 159
Vin Santo, 170–71 faults, 17
dry wines. See also Favorita (Vermentino),
off-dry wines; 68–69
sweet wines fish and shellfish pairing,
31, 35
Albariño, 56–57
Cava, 46–47
Champagne, 48–49
Chardonnay, 72–73
flavor pairing
cheese, 34
herbs and spices,
meat and seafood,
theory and
considerations in,
32–33
types of foods,
vegetables, 36
fortified wine
fortification process,
218–19
Madeira, 160–61
Marsala, 162–63
Port, 164–65
Sherry, 168
France
regions, 188–89
Bordeaux region,
190–91
Bordeaux Blend,
134–35
rosé, 92–95
Burgundy region,
192–93
Chardonnay, 72–73
Rhône valley, 194–95
Châteauneuf-du-
Pape Blanc
(Marsanne Blend),
74–75
Côtes du Rhône
(Rhône/GSM
Blend), 122–23
Muscat Blanc à Petit
Grains
(Muscat Blanc),
86–87
rosé, 92–95
Syrah, 152–53
fruity wines Nero d’Avola,
Albariño, 56–57 144–45
Barbera, 104–105 Petit Verdot, 146–47
Bordeaux Blend, Petite Sirah, 148–49
134–35 Pinot Noir, 100–101
Cabernet Sauvignon, Pinotage, 150–51
136–37 Port, 164–65
Carignan, 108–109 Prosecco, 52–53
Carménère, 110–11 Rhône/Grenache-
Chardonnay, 72–73 Syrah-
Gewürztraminer, 84–85 Mourvèdre Blend,
Grenache, 112–13 122–23
Grüner Veltliner, 58–59
Riesling, 88–89
Lambrusco, 50–51 rosé, 92–95
Malbec, 138–39 Sauternais, 166–67
Merlot, 116–17 Sauvignon Blanc,
Mourvèdre, 140–41 64–65
Muscat Blanc, 86–87 Syrah, 152–53
Negroamaro, 120–21 Torrontés, 90–91
Touriga Nacional,
156–57
Viognier, 78–79
Zinfandel, 128–29
full-bodied wines
red
Aglianico, 132–33
Bordeaux Blend,
134–35
Cabernet
Sauvignon, 136–37
Malbec, 138–39
Mourvèdre, 140–41
Nebbiolo, 142–43
Nero d’Avola,
144–45
Petit Verdot,
146–47
Petite Sirah,
148–49
Pinotage, 150–51
production stages,
131
Syrah, 152–53
Tempranillo, 154–55
Touriga Nacional,
156–57
white
Chardonnay,
Marsanne Blend,
74–75
production stages,
71
Sémillion, 76
Viognier, 78
Fumé Blanc (Sauvignon
Blanc),
Gamay (Gamay Noir),
64–65
98–99
Garganega (Soave),
66–67
Garnacha (Grenache),
112–13
Germany
regions, 196–
Pinot Gris, 62
Pinot Noir, 100
Riesling, 88–
Gewürztraminer,
glassware, 23–
glossary of terms,
218–20
grapes
growing zones,
primary aromas,
wine versus table
grapes, 4
Grauburgunder (Pinot
Gris),
62–63
Grenache, 112
Grenache-Syrah-
Mourvèdre
Blend (Rhône),
122–23
grippy mouthfeel,
Grüner Veltliner,
GSM Blend (Rhône),
122–23
heat damage, 17 Touriga Nacional, Viognier, 78–79
herb and spice 156–57 Zinfandel, 128–
pairing, 37 Valpolicella Blend, high-tannin wines
high-acid wines Aglianico, 132–
Aglianico, 132–33 126–27
Albariño, 56–57 Vermentino, 68–69 Bordeaux Blend,
Vin Santo, 170–71 Cabernet Franc,
Barbera, 104–105
high-alcohol wines Cabernet Sauvignon,
Cabernet Franc, Aglianico, 132–33 136–37
106–107 Barbera, 104–105 Mencía, 114–15
Carignan, 108–109 Bordeaux Blend, Merlot, 116–17
Cava, 46–47 134–35 Montepulciano,
Champagne, 48–49 Cabernet Sauvignon, Mourvèdre, 140
Nebbiolo, 142–43
136–37
Chenin Blanc, 82–83 Carignan, 108–109 Nero d’Avola, 144
Gamay, 98–99 Chardonnay, 72–73 Petit Verdot, 146
Grüner Veltliner, Gewürztraminer, Petite Sirah, 148
58–59 84–85 Pinotage, 150–
Lambrusco, 50–51 Grenache, 112–13
Madeira, 160–61 Port, 164–65
Madeira, 160–61 Rhône/Grenache-Syrah-
Mencía, 114–15 Malbec, 138–39
Montepulciano, Marsala, 162–63 Mourvèdre Blend,
118–19 Marsanne Blend, Sangiovese, 124
Mourvèdre, 140–41 Tempranillo, 154
74–75
Muscadet, 60–61 Touriga Nacional,
Muscat Blanc, 86–87 Mencía, 114–15 ice wine, 159
“hot” wine (high alcohol
Nebbiolo, 142–43 Merlot, 116–17
content), 11
Nero d’Avola, Mourvèdre, 140–41
144–45 Nebbiolo, 142–43
Petit Verdot, 146–47 Nero d’Avola, 144–45
Pinot Noir, 100–101 Petit Verdot, 146–47
Prosecco, 52–53 Petite Sirah, 148–49
Rhône/Grenache- Pinotage, 150–51
Syrah- Port, 164–65
Mourvèdre Blend, Rhône/Grenache-
122–23 Syrah-
Riesling, 88–89 Mourvèdre Blend,
Italy
regions, 198–99
Tuscany, 200–
Brunello; Chianti
(Sangiovese),
124–25
Jaen (Mencía),
114–15
labels, 7
Lambrusco, 50–51
late-harvest wine,
159
“legs,” 14
light damage, 17
light-bodied wines
red
Gamay, 98–99
Pinot Noir,
100–101
production stages,
97
white low-tannin wines Cabernet Franc,
Albariño, 56–57 Barbera, 104–105 106–107
Grüner Veltliner, Gamay, 98–99 Carignan, 108
58–59 Pinot Noir, 100–101 Carménère, 110
Muscadet, 60–61 Chenin Blanc,
Pinot Gris, 62–63 Valpolicella Blend, Grüner Veltliner,
production stages, 126–27
Madeira, 160–61 Montepulciano,
55 Negroamaro,
Sauvignon Blanc, Malbec, 138–39 Pinot Gris, 62
64–65 Marangoni effect,
Soave, 66–67 14 Pinot Noir, 100
Vermentino, 68–69Marsala, 162–63 Prosecco, 52–
Marsanne Blend, rosé, 92–95
looking at wine, 14 74–75
low-acid wines Mataro (Mourvèdre), Sauternais, 166
Gewürztraminer, 140–41 Sauvignon Blanc,
84–85 Mazuelo (Carignan), Sémillion, 76–
Marsanne Blend, 108–109 Soave, 66–67
meat and seafood Torrontés, 90
74–75 pairing,
Pinotage, 150–51 31, 35 Valpolicella Blend,
Riesling, 88–89 medium-acid wines 126–27
Viognier, 78–79 Bordeaux Blend, Vermentino, 68
Zinfandel, 128–29 134–35 medium-bodied red wine
low-alcohol wines Cabernet Barbera, 104
Cava, 46–47 Sauvignon, Cabernet Franc,
Champagne, 48–49 136–37 106–107
Gamay, 98–99 Carménère, 110–11 Carignan, 108
Lambrusco, 50–51 Chardonnay, 72–73 Carménère, 110
Muscadet, 60–61 Grenache, 112–13 flavor pairing,
Grenache, 112
Muscat Blanc, Malbec, 138–39 Mencía, 114–
86–87 Marsala, 162–63 Merlot, 116–17
Merlot, 116–17 Montepulciano,
Negroamaro, Negroamaro,
120–21 production stages,
Petite Sirah, Rhône/Grenache-Syrah
148–49 Mourvèdre Blend,
medium-tannin wines
Carignan, 108–109
Carménère, 110–11
Grenache, 112–13
Malbec, 138–39
Negroamaro, 120–21
Syrah, 152–53
Zinfandel, 128–29
Melon de Bourgogne
(Muscadet),
60–61
Mencía, 114–15
Meritage (Bordeaux
Blend),
134–35
Merlot, 116–17
Monastrell (Mourvèdre),
140–41
Montepulciano, 118–19
Morellino (Sangiovese),
124–25
Moscatel (Muscat
Blanc), 86–87
Moscato d’Asti (Muscat
Blanc),
86–87
Nebbiolo, 142–43
Mourvèdre, 140–41
Negroamaro,
Muscadet, 60–61
120–21
Nero d’Avola,
Muscat Blanc à Petit
144–45
Grains
(Muscat Blanc),
86–87
Muscat Canelli (Muscat
Blanc),
86–87
Bordeaux Blend,
134–35
Chardonnay, 72–73
Pinot Gris, 62–63
Riesling, 88–89
Sauvignon Blanc,
64–65
Nielluccio
(Sangiovese),
124–25
New Zealand
regions, 202–203
noble rot wine
about, 159, 219
note-taking, 21
Pineau (Chenin Blanc),
82–83
Pinot Grigio (Pinot Gris),
62–63
Pinot Gris, 62–63
Pinot Noir, 100–
Pinotage, 150–51
Port, 164–65
oak barrels
flavors imparted by,
219
tannin from new
barrels, 10
white wine color and,
15
off-dry wines
Gewürztraminer,
84–85
Lambrusco, 50–51
Riesling, 88–89
Sherry, 168
pairing. See flavor
Viognier, 78–79
pairing
open bottles, to store,
Petit Verdot, 146–47
29
opening still and
Petite Sirah (Petite
sparkling
Syrah),
wines, 26
148–49
oxidized wine, 17, 219
Pigato (Vermentino),
68–69
Portugal
regions, 204–205
Madeira, 160–61
Tempranillo, 154
Touriga Nacional,
Primitivo (Zinfandel),
128–29
Prosecco, 52–53
red wines
color, 15
flavor pairing, 31
full-bodied
Aglianico, 132–
Bordeaux Blend,
Cabernet Sauvignon,
136–37
Malbec, 138–39
Mourvèdre, 140
Nebbiolo, 142–
Nero d’Avola,
Petit Verdot, 146
Petite Sirah, 148
Pinotage, 150–
production stages,
Syrah, 152–53
Tempranillo, 154
Touriga Nacional,
light-bodied
light-bodied
Gamay, 98–99
Pinot Noir, 100–101rosado/rosato (rosé),
production stages, 92–95
97 rosé wine
medium-bodied about, 93–95
Barbera, 104–105 flavor pairing, 31–37
Cabernet Franc,
Sangiovese, 124–25
106–107 Sauternais, 166–67
Carignan, 108–109Sauvignon Blanc,
Carménère, 110–11 64–65
Grenache, 112–13 seafood pairing, 31, 35
Mencía, 114–15 Sémillion, 76–77
Merlot, 116–17
Montepulciano,
118–19
Negroamaro, 120–21
production stages,
103
Rhône/Grenache-
Syrah-
Mourvèdre Blend,
122–23
Sangiovese, 124–25
Valpolicella Blend,
126–27
Zinfandel, 128–29
reduction, 17, 220
region and climate.
See also wine-
producing
countries
appellation
labeling, 7, 218
effect on taste, 4
grape harvest
months, 4
serving
aeration, 27
glassware, 23–25
to open bottles, 26
standard pour, 3, 5
temperature, 28
Sherry, 168
Shiraz (Syrah), 152–53
Soave, 66–67
solera aging, 169
South Africa
regions, 206–207
Cabernet Sauvignon,
136–37
Chardonnay, 72–73
Pinotage, 150–51
Sémillion, 76–77
Shiraz (Syrah),
152–53
Mencía, 114–
Monastrell (Mourvèdre),
140–41
Priorat (GSM Blend),
122–23
Spain Ribera del Duero; Rioja
regions, 208–209 (Tempranillo),
Albariño, 56–57 Sherry, 168
Carignan, 108–109 Spanna (Nebbiolo),
Cava, 46–47
Garnacha (Grenache),
112–13
sparkling wines
Cava, 46–47
Champagne,
flavor pairing,
Lambrusco, 50
to open, 26
production methods,
44–45
Prosecco, 52–
sweetness levels and
calories, 9
Spätburgunder (Pinot No
100–101
spritz and bubbles in stil
wine, 17
Steen (Chenin Blanc),
stemware, 23–
storage and aging,
styles
aromatic white wines,
80–91
dessert wines,
full-bodied red wines,
130–57
full-bodied white wines
70–79
guide to details,
light-bodied red wines,
96–101
light-bodied white wine
54–69
medium-bodied red win
102–29
rosé wine, 92
sparkling wines,
sulfites, 6, 220
sulfur smell, 27, 220
sweet wines
Madeira, 160–61
Marsala, 162–63
sweet Sherry styles,
169
Vin Santo, 170–71
sweetness levels, 9. See
also dry
wines; off-dry wines;
sweet
wines Syrah, 152–53
tank “charmat” method
sparkling
wine
Lambrusco, 50–51
Prosecco, 52–53
tannin, 10. See also
high-tannin
wines; low-tannin
wines;
medium-tannin
wines tastebuds and
taste preferences, 19
Taurasi (Aglianico),
132–33
“tears,” 14
tasting
blind tasting, 20
characteristics to
consider, 13
conclusion and note-
taking,
20–21
evaluation of
appearance and
color, 14–15
evaluation of aromas,
16–17
sipping and profiling of
flavors
and aromas, 18
tongue sensitivity, 19
temperature
for serving, 28
for storing and aging,
29
Tempranillo, 154–55
Tinta de Toro
(Tempranillo),
154–55
Tinta Roriz
(Tempranillo),
154–55
Torrontés, 90–91
Touriga Nacional,
156–57
traditional method
sparkling wine
Cava, 46–47
Champagne, 48–49
Tribidrag (Zinfandel),
128–29
Riesling,
88–89
Syrah, 152–53
UV damage, 17
Valdobbiadene (Prosecco),
52–53
Valpolicella Blend,
vegetable pairing,
Vermentino, 68–
vin gris (rosé), 92
Vin Santo, 170–71
vintage, 4
Viognier, 78–79
viscosity, 14
Vourvray (Chenin Blanc),
United States 82–83
regions, 210–13
California, 214–15
Cabernet Sauvignon,
136–37
Chardonnay, 72–73
Merlot, 116–17
Muscat of Alexandria
(Muscat
Blanc), 86–87
Petite Sirah, 148–49
Syrah, 152–53
Zinfandel, 128–29
Northwest, 216–17
Bordeaux Blend,
134–35
Chardonnay, 72–73
Pinot Gris, 62–63
white wines
aromatic
Chenin Blanc,
Gewürztraminer,
Muscat Blanc,
production stages,
Riesling, 88–89
Torrontés, 90–
color, 15
flavor pairing, 31
full-bodied
Chardonnay, 72
Marsanne Blend,
production stages,
Sémillion, 76–
Viognier, 78–79
light-bodied
Albariño, 56–57
Grüner Veltliner,
58–59
Muscadet, 60–61
Pinot Gris, 62–63
production stages,
55
Sauvignon Blanc,
64–65
Soave, 66–67
Vermentino,
68–69
wine terminology, 4,
basic 218–20
characteristics, worldwide production,
8–11 176
bottle sizes and
names, 6
calories, 3, 5, 9
components, 3, 5
decanting, 27
labels, 7
storage and aging,
29
winemaking Australia, 180
aromas developed Austria, 184–
during, 16 Chile, 186–87
aromatic white wines,France, 188–
81 Germany, 196
full-bodied red wines,Italy, 198–201
131 New Zealand,
full-bodied white 202–203
wines, 71 Portugal, 204
glossary of terms, South Africa,
218–20
light-bodied red 206–207
wines, 97 Spain, 208–209
light-bodied white Zinfandel,
United States,
wines, 55 128–29
210–17
medium-bodied red worldwide producers,
wines, 103 176
rosé, 93
sparkling wine
methods, 44–45
wine-producing
countries
Argentina, 178–79
winefolly.com learn
book / about
Sources
Special
Thanks
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Bagrow, J. Products.”
P., Barabási, A., Food Eng. 34(3): pp.
“Flavor network 98-99.
and the principles
of food pair- “Table 3: World
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Reports. 15 Dec. by Country: 2009-
2011. 20 Oct. 2014. 2012 and %
<http://www. Change 2012/2009”
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nature.com/srep/2011/111215/
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srep00196/full/srep00196.html>.
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University of
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Waterhouse
Professor of Enology,
UC, Davis Luke
Wohlers
Sommelier
Tony Polzer
Italian Wine Expert
Geoff Kruth
Master Sommelier
Beth Hickey
Sommelier
Rina Bussell
Sommelier
Sam Keirsey
Washington
Winemaker Cristian
Ridolfi
Italian Winemaker
Jeffrey and
Sandy
Margaret and
Bob Chad
Wasser
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University of
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University of
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WINE

Copyright © 2015 by Wine Folly LLC

Fundamentals Wine Regions

Taste at least 34 Try at least 1 wine Learn how to blind

What is wine Definition of wine,

Wine is an Wine grapes are Grapevines take a

A temperate Regions with cooler Regions with warmer

DRINKING Facts A bottle of wine contains the

BOTTLE fermented grape juice,

By Variety Wines By Region Wines By Name Wines

LEMON YOGURT Acids are the primary attribute

ACIDITY RANGE pH wine’s tart and sour flavor. Most

The 4-step wine

The 4 steps of wine tasting are: look,

complex topic. Fortunately, a

COLOR: We look INTENSITY: WINE TEARS: Wine

PALE PLATINUM: A MEDIUM LEMON: DEEP GOLD: Oak

PALE GARNET: Pale MEDIUM RED: DEEP PURPLE:

SMELL: Hold your AROMAS: Move LEARN TO SWIRL:

PRIMARY AROMAS: SECONDARY TERTIARY AROMAS:

TASTE: Try coating IDENTIFY: Identify PROFILE: Now that

BOLD BOLD FLUTE SWEET

AROMATIC ROSÉ & COUPE DRY

STEMLESS STEMLESS STEMLESS

REMOVE THE FOIL: THE WORM: Insert STANDARD POUR:

THE CAGE: Remove TWIST: With 1 hand RELEASE: When the

ICE- COLD CELLAR ROOM

The ideal storage

Food and Wine

Food pairing is the

The 6 tastes are just

Fresh, Salty, and Sour

Mollusk Fin Shellfish White Cured Red

Wines in this book

Tank “Charmat” Traditional

ACIDITY QUINCE LIME YELLOW PEAR ALMOND

CAVA GRAPES: QUALITY LEVELS: Cava is versatile

GRAPES: Non-vintage wines

QUALITY LEVELS: Prosecco has

Grapes are pressed

Juice ferments into

Wine is kept cool in

Wines are clarified,

QUALITY: There are Grüner Veltliner

MUSCADET GRAPE: ON THE LABEL: It’s Muscadet is a classic

PINOT GRIS: Pinot In the Friuli-Venezia

REGIONAL BARREL-AGED: A Like Sauvignon

DRY PRESERVED SALINE GREEN CHERVIL

SOAVE GRAPE: Soave pairs very

BITTERNESS: Due to its

Full bodied white wines

Grapes are pressed

Juice ferments into

Wines are aged in

Try serving a rich

FRANCE: Generally, THE BLEND: If you prefer a richer

LIME, FLOWERS, SWEET PEACH &

South Australia, APRICOT, ROSE,

Chenin Blanc Aromatic white wines

Grapes are pressed

Wines are clarified,

Not sure if the wine

The high-altitude Try Torrontés with