Wine-Folly

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 978-0-399-57596-9
1. Wine and wine making. I. Hammack, Justin, author.
II Title
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
White Wine 70 United States 210
Aromatic White
Wi 80 Gl 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
getting into wine. guide is small
It contains prac-on
tical knowledgepurpose. It’s a visualuseful
that is immediately refer- to
help you find andence guide
enjoy designed
great wine.
specifically for everyday
wine
drinkers. Within these pages
you’ll find:
› Wine fundamentals
› HowWant more?
to taste, Go and
handle,
storeonline.
wine
http://winefolly.
› A compendium of 55
com/book
different types of wine
› 20 detailed wineof
› Hundreds maps
articles
› How-to videos
Access Wine Folly’s extensive resources
› In-depth
free online. The site is supported
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› Poster guides
and is used by consumers and
and maps
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,
choose from . . . wine isn’t overwhelming
regions with releasedwhen
...
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
Wine
winefolly.com /
learn / basics
Basics
What is wine Definition of wine,

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

basics / wine-bottle-facts
STANDARD fermented juice of

BOTTLE SIZE Vitis vinifera grapes. Besides
A standard 750 ml
bottle contains fermented grape juice,
5 servings of wine. there is also a small portion of
STANDARD WINE sulfur dioxide (aka
POUR
A standard pour is 5 “sulfites”) added as a
oz (150 ml) preservative.
and contains an
average of 150 Sulfite Facts
calories and 0–2
grams of carbs.
Sulfites affect about 1% of
HEALTHY
the general population,
DRINKING and
Wine wineries
Bottle are required to
The National label their wines if
Cancer Institute Sizes
they contain more than 10
recommends that
women have ppm (parts per million).
no more than 1
drink per day and In the US, wine has no more
men have no more than 350 ppm sulfites
than 2.
and organic wine has no more
A GLASS A DAY
If you drink a glass
than 100 ppm. In
of wine every comparison, a can of Coke
night of your adult contains 350 ppm of
life, you will
drink over 4,000 sulfites, french fries contain
bottles of wine. 1,900 ppm, and dried
fruit contain about 3 500 ppm
3 examples of how wine is
labeled
basics / wine-label-101
By Variety By Region By Name
Wines can be Wines can be Wines can be labeled
labeled by grape labeled by region. with a
variety. This German This French wine is made-up name. More
wine has labeled as a often
the name of the Bordeaux Supérieur. than not, a named
grape variety— If you learn wine is a
Riesling—listed on about Bordeaux, blend of grape
the label. you will learn varieties that is
Each country that this region unique to the
requires a minimum grows primarily producer. Named
percentage of the Merlot and wines are
variety in the Cabernet occasionally found
wine in order for it to Sauvignon on single-varietal
be listed on and blends them wines in order
the label: together. Wines to differentiate
labeled by region between the
75% USA, CHILE, are common in: wines that the
NEW ZEALAND producers make
FRANCE
Sweetne
BONE-
ss DRY
DRY
OFF-DRY
SWEET
Acidit VERY
SWEET
LOW
y
characteristics
MEDIUM
basics / wine-
-LOW
AVERA
GE
Tanni SOUR
VERY
LOW
n SOUR
MEDIUM-
LOW
AVERAGE
ASTRINGE
alcoh NT
VERY
LOW
ol ASTRINGE
MEDIUM
NT
-LOW
AVERA
GE
bod MEDIUM
VERY
-HIGH
y LIGHT
HIGH
LIGHT-
BODIED
AVERAG
E
MEDIUM-
FULL
FULL-
BODIED
Basic Wine Characteristics
There are 5 characteristics that help define
/ wine-characteristics
winefolly.com / learn / basics
the profile of a wine: sweetness,
acidity, tannin, alcohol, and body.
Sweetness
Sweetness in wine is derived from residual
sugar
LOWER HIGHER
(RS). Residual sugar is the leftover
ACIDITY ACIDITY
PERCEIVED
sweetness when SWEETNESS: At the
not all the grape must is fermented into
same sweetness level,
wines with
alcohol. lower acidity taste
Sweetness levels sweeter than
We describe sweetness as a taste that
Sweetness levels in still wines can result in wines with higher
ranges from
additional
BONE calories
DRY per 5 oz glass:
OFF- SWEET acidity.VERY
DRY
bone-dry to very sweet. DRY It’s good to SWEETknow
0–6 21–72
that
0 cal. a cal. 10–21 cal. 72–130
technically
less than 1–10 dry wine can contain
cal. 35–120 up to cal. a half
Sparkling wine sweetness levels shown in teaspoons of
1 g/L RS
tea- g/L RS 17–35 g/L RS 120–220
sugar
BRUT andEXTRA
calorie levels
BRUTper 5 oz glass:DRY
g/L EXTRA
RS DEMI-
g/L RS DOUX
spoon of
NATUR sugar per glass.
BRUT DRY See the SEC chart
E
below for
standardized vocabulary to describe
sweetness. 0–7 cal. 10–20 30+ cal.
0–5 0–12 7–10 cal. cal. 20–30 50+ g/L
0–2 cal. g/L RS 12–17 g/L17–32 g/Lcal. RS
cal. 0–6 RS RS 32–50
0–3 g/L g/L RS g/L RS
RS
winefolly.com / learn / basics /
Acidity
LEM YOG Acids are the primary attribute
ON URT that contribute to
wine-characteristics
2 pH
ACIDITY RANGE 4.5
OF WINE: pH
wine’s tart and sour flavor. Most
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
has ten times
more acidity than
the acid side of the pH
a wine with Tannin
scale, ranging from about 2.5–
a pH level of 4. Tannin is is
a neutral).
naturally occurring
4.5 pH (7
GRAPE TANNIN: polyphenol foundto
One useful thing in know about
Tannin comes plants.
from skins, seeds, acidity Tannin
in wineisisunique to red
and stems. wine, since
that, as white
grapes ripen, they
Grape tannin is wines ferment without
become less acidic. Thus, skins.
bitter and
astringent but aInwine
wine,from
tannin is notclimate
a cooler
contains high necessarily
where it’s hard a flavor
to ripenbut a
levels of
NEW USED/N
antioxidants.
textural
grapes willastringent
producetaste.
wines with
OAK EUTRAL
OAK TANNIN: New
OAK
Tannin comes from two
higher acidity.
oak barrels
impart more tannin
sources: grape skins and
into wine than seeds, and from new wood
used oak barrels. barrels.
To taste tannin in wine, focus
Alcohol
wine-characteristics
The alcohol in wine comes
from yeast converting A “HOT” WINE:
grape must (sugar) into Alcohol level is
often described as
ethanol. Alcohol may also a temperature
be added to a wine, which is because of how it
feels in your
called fortifying. throat. A “hot” wine
has higher
Alcohol plays an important alcohol.HIGH
LOW MEDIUM- MEDIUM MEDIUM-
role in wine
LOWaromas. It’s HIGH
the
Belowvehicle by which aromas
11.5– Over
10% ABV 10–11.5% 13.5%
travel from the surface 13.5– 15% ABV
Body ABV ABV
of the wine to your nose.
15% ABV
Body
Alcohol is not
alsoaadds
scientific term,
viscosi-
but
ty anda categorization
body to wine. You of can
style
sensefrom lightest
alcohol in theto boldest.
TIP: Imagine the
The
back four
of
LIGHTER characteris-
your throat as a
BOLDER difference
tics
burningof sweetness,
WINESsensation. WINESacidity, between light- and
full-bodied
tannin,
MOREand alcohol LESS each wines like the
ACIDITY ACIDITY
affect
LOWERhow light or bold
HIGHERa wine difference between
You can use terms ALCOHOL
will ALCOHOL
taste. like “light- skim and full milk.
bodied”
LESS or “full-bodied”MORE
TANNIN TANNIN
to describe
LESS SWEET the style of wine
MORE
you want to drink. SWEET
Tasting
basics / tasting-wine
Wine
How to Taste: The 4-step wine

tasting method
Look is a professional
tasting technique
How to Taste: that focuses a
taster’s ability to
Smell separate and identify
key char-
How to Taste: acteristics in a wine
and improve
Taste flavor and taste
memory.
How to Taste:
Conclude
How to taste
wine
COLOR AND
HUE
CLARITY AND
LO
OK OPACITY
PRIMARY
VISCOSITY
AROMAS
SECONDARY
SME
LL AROMAS
TERTIARY
AROMAS
SWEETNES
WINE FLAWS
S
TAS ACIDITY
TE
TANNIN
ALCOHOL
BODY,
CONC BALANCE
PROFILE
LUDE
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
complex topic. Fortunately, a
seasoned taster can learn to
identify clues about a wine just
from inspecting the color,
intensity, opacity, andINSPECT:
viscosity.Angle the SWIRL: Swirl the wine
glass over a to see the
For a tasting size, pour a 3 oz
white (75
backdrop and viscosity. Viscous
ml) serving. Attempt to view the
inspect the wines have
wine with natural lightcolor,
over intensity,
a and higher alcohol and/or
white surface, such ashuea napkin or
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
differs in terms of including variety “tears” indicate higher
the color of
CLEAR: UN-
OAKED AND
Wine
HUE: GREEN
DEEP GOLD:
OAK-AGED
TO COPPER
COOL AND LATE
tasting-wine / wine-color
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 color, including hue due to the
youngPALE
and not GrünerA RED
Veltliner A BLUE-
natural oxidation
agedCOLOR:
in oak. TINT:
and Sauvignon that VIOLET
happens while it
LESS HIGHER
Blanc. TINT:
ages in barrels.
PIGMENT ACIDITY 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
naturally more pale Nebbiolo tend to contain more
How to taste: Smell
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
Sauvignon Blanc Champagne and
For example, the
often smells like Sherry are from years
aroma of butter
gooseberry or of aging.
found in
fresh-cut grass.
Ch d i WINE FAULTS S
How to identify Wine
Faults
tasting-wine / wine-faults
“Corked” Reduction Oxidized
aka TCA Taint, aka Mercaptans, aka “Maderized”
2,4,6- Sulfur Compounds
Oxidized wines
Trichloroanisole
Reduction in wines smell flat and are
Most corked wines smells like brown in color,
smell strongly boiled garlic and much like an apple.
of wet cardboard, cabbage. It Red wines will taste
wet dog, or a happens when a dry and bitter
musty cellar. wine doesn’t due to phenols (e.g.,
Sometimes, receive enough tannin)
however, oxygen in bottle. interacting with
a corked wine will Decanting should oxygen. Oxidized
just lack improve the white wines
aromas and have smell, or you can typically have an
UV Damage
very subtle Heat
stir yourDamage
wine Spritz
apple and
cider–like
musty aromas. Don’t
aka “Light Strike” with a pure
aka “Cooked,”silver Bubbles
odor.
worry, you spoon.
“Maderized” (in a non-sparkling
Light strikeahappens
can return faulty
when wine)
wine. wines Wine starts to
sit under deteriorate quickly Occasionally, wines
supermarket at 82°F and cooks will ferment
lighting for at around 90°F again in the bottle.
too long or are (32°C). Cooked This is easy to
exposed to sun. wines can smell identify by the
Light strike causes pleasant, like presence of spritz
reduction. caramel and cooked in a wine that’s
Avoid light damage fruits, but they will supposed to be
How to taste: Taste
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 (or write one down)
Sweetness is
sips so that you of the wine.
toward the front.
can isolate and pick Try to organize the
out flavors. Acidity makes your flavors and
mouth water. aromas by their
Try to pick out at
category. For
least 3 fruit Tannin is textural example, if you taste
flavors and 3 other
WINE Evolves ON YOUR
flavors—one
and dries your
mouth out like wet
vanilla, it
might be due to oak.
PALATE
at a time. tea bag.
ADVANCED: You’ll
TIP: You can cross-
TIP: Spitting is more Alcohol feels like find that
reference the
common at heat in the back high-quality wines
variety section of
professional of your throat. may have for
2–3
this book
tastings. distinct
hints on flavor
how to
profiles
categorizefrom start
flavors.
to finish.
Taste Preferences Are
Genetic
How many
taste buds
tasting-wine / palate-test
are within
the area
of one hole
punch
on your
tongue?
nonSensiti HYPERSENSITI
ve
Nonsensitive Average Taster VE
Hypersensitive
10–25% of people 50–75% of people “Supertaster”: 10–
25% of people
Less than 15 taste 15–30 taste buds.
buds. You can You can taste 30+ 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
FACT:itAsians,
at all. palate simply are sensitivity
FACT: Women IDEA: The #1 makes
way to
You’re primed for
Africans, and South by slowing down
over two times and you a more
improve your
drinking
Americans thehave a paying
more likely to be conscientious
sense of tasteeater.
is to
most
higherintense wines attention to
supertasters You’ll lean
spend more
in the world.
proportion of nuances.
than men. toward delicate,
time smelling and
supertasting smooth wines.
identifying
genetics than aromas.
Caucasians.
How to taste: Conclude
bleh meh yeah

last meal
BALANCE: Now IMPROVE YOUR YOUR OPINION:
that you’ve MEMORY: Note a Take your time
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: about them over
balance one other wines. You’ll
Traits or flavors
another? find yourself to
specific to the
be more articulate
TIP: A wine that’s grape variety.
when seeking
out of balance
Flavors or traits new wines.
will have
characteristics that
BLIND TASTING
unique to the TASTING IDEAS
At Wine Folly, we
region, vintage,
Practice blind or REGIONAL
overpower other use a simple
producer.
tasting with your COMPARISON:
flavors in the 4-point rating Try
wine, for example, a friends. Have your the
system with a
jarring acidic friends each same variety
focus over
on drinkability.
flavor that bring a bottle of several regions
A “last meal”
dominates the wine in a bag or toso
is see howyou
good geography
can
taste. wrapped in influences
die happy.
aluminum foil. Then flavor.
pour tastes of each
VINTAGE
wine and go
COMPARISON: Find a
around the table
series of vintages by
discussing
a producer
characteristics to
for a specific wine to
identify each
learn how
wine.
wine changes year to
TIP: It’s easiest to year.
start blind
QUALITY
t ti ith i l
How to write useful
tasting notes
WHAT YOU
tasting-wine / wine-tasting-notes
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
matters.
TIP: Try listing the
most
WHATobvious
YOU SAW
flavors
Will helpfirst. This
identify
helps create
winning themes.a
hierarchy of
WHAT YOU
importance.
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
didn’t get PLACE
in the
MATS:
smell. Available
in our resources
WHAT
sectionYOU DID
online:
Because wine is an
http://winefolly.com/resou
experience.
rces/tasting-mats
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 (SPAR FORTIFIED
(SYRA (SAUVIGN KLING) (PORT)
H) ON
BLANC)
BOLD BOLD FLUTE SWEET

RED WHITE WHITE
(BORD (MONTR (SPAR (SAUTER
EAUX) ACHET) KLING) NES)
AROMAT ROSÉ & COUPE DRY

IC RED AROMATIC FORTIFIED
(BURGU WHITE (SPAR (SHERRY)
NDY) KLING)
STEMLE STEMLESS STEMLESS

SS RED WHITE SPARKLING
Wine Glasses
There are many different wine glasses to
choose from. Here are a few facts

about wine glasses Crystalto help you decide what
vs. Glass
handling / wine glasses
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
Leaded crystal glassware
contains anywhere is leaded, but today there are
from 1% to 30%
lead oxide. Fine several lead-free
crystal is 24% or options made with magnesium
more. Leaded
crystal is not
and zinc. Most
hazardous
Buying unless
wine lead-free crystal is
wine is stored
glasses? Stick in
toit2 dishwasher safe. However,
for many
glass days.
styles most
suited to your leaded crystal
IDEAL glasses IDEAL
are
drinking habits. porous and FOR FOR
should be SPICY,
DELIC
hand washedATE,
A LARGE ROUND
with fragrance-
A NARROW BOLD
BOWL
Stemmed vs. free soap.
AROM
BOWL collects WINES
collects less
stemless? Stems do more aromas ATIC
from aromas and has less
not affect aroma or theStandard
larger glass
WINES is technically
wine surface
taste.
more fragile
exposed wine than
exposed to air.
surface.
crystal but it’s spun thicker to
k it d bl
Choosing
Glassware
handling / wine glasses

STEMLE OVERSI AROMA RED SPAR W DESSER
SS ZED COLLEC KLING HITE T
RED TOR WINE
5 oz
5 oz Spicy 5 oz 5 oz
5 oz 5 oz 3 oz
Casual reds, Better White
Medium Light Fortifie
tasting vintag for s,
-to reds, d and
encount e preserv rosés,
full- full- dessert
ers sparkli ing and
bodied bodied wines
ng, carbon sparkl
high whites,
and ation ing
tannin and
rosé in wines
red rosé
wines sparkli
wines wines
ng
wines
Serving Wine
The fundamentals of opening, pouring,
serving, and decanting wine:

Opening Still
Wine
handling / serving-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
Opening Sparkling
to cut below. the way in. Slowly average 130–175
pull the cork out calories per
Wine to reduce breakage. glass depending on
alcohol level.
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
the cork.
Aerating Wine to Improve
Flavor
Decanting introduces oxygen to wine. This
handling / decanting-wine
simple step oxidizes stinky aroma
compounds into less detectable smells. It
also reduces the concentrationWHICH
of
certain acids and tannins, making wine Get
DECANTER?:
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
distributes on the you should wait. TIP: Smell sulfur?
sides of the 15–30 minutes Don’t worry, it’s
glass as it fills. is a good starting not sulfites. It just
point. means your
i i “ d ti ”
Wine Temperature
Serving
Temperature
handling / wine-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. for white wines alcohol red
stored in the wines that are stored
refrigerator. Cup in ambient
the home temperatures
Wine Storage
Storing Open
handling / wine-storage
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
Aging Wine
have a wine chiller,
store open
preserver will
keep your wine fresh
wines in your fridge longer.
and let them
warm up for
The ideal about
storage
an hour before
temperature is
serving.
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-
environments are type chillers are
also more likely to louder and require
develop wine maintenance
winefolly.com / learn / basics
Food and Wine

Pairing
/ food-and-wine
Flavor Pairing Food pairing is the

practice of
Theory creating harmonious
pairings
Cheese pairing by considering
flavor, texture,
aroma, and
meat Pairing intensity. Learning
to pair wine with
Vegetable food opens up a
Pairing new range of wines
to enjoy and
explore.
Herb/Spice
Pairing
Flavor Pairing Theory
Flavor pairing is the practice of finding
what foods go well together by paying
food-and-wine / flavor-pairing
attention to taste, aroma,vs.texture,

Congruent color,
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
Food and Wine counteract each other to
Pairing Tips create balance.
ACIDIC FOOD: High You can create
RICH FOOD: amazing
A high SPICY FOOD: A cold
acidity foods tannin red by employing
pairings sweet wine
make lower acidity wine acts as a with low alcohol will
wines taste congruent pairings
palate cleanser to to amplify
counteract
flat. Match high harmonious flavors
rich, fatty proteins. the burn of spiciness.
acidity foods with
PUNGENT FOOD:
high acidity wines. and complementary
BITTER FOOD: SWEETpairings
FOOD: Sweet
Pungent flavors Bitter
to foods
counteract foods often
discor-
like Gorgonzola magnify the make dry wines taste
match with wines dant flavors.
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
t
WINE pairing
Considerations
food-and-wine / flavor-pairing
FAT Piquan
t
SPICINES
S
Bitter salt
swee Acid
t
HARMONIO
The 6 tastes are just US MATCH
a portion of DISCORDA BALANCE: Create
what humans sense. NT MATCH balanced
Other tastes pairings by matching
include fizziness, the intensity
umami (meaty), of the wine with the
numbness, electricity, intensity of
soapiness, the food.
calcium and coolness
Cheese Pairing
food-and-wine / cheese
Fresh, Salty, and Sour

Delicate and Strong and Pungent
FETA Nutty Firm BLUE
COTIJA BRIE ASIAGO CHEESE
PANEER COMTÉ CHEDDAR ÉPOISSE
CHÈVRE GRUYERE SMOKED S
SOUR CREAM HAVARTI GOUDA GORGO
MASCARPON HALLOUMI NZOLA
E MANCHEGO ROQUEF
MOZZARELLA PARMESAN ORT
RICOTTA PECORINO STILTON
SWISS TOSCANO TALEGGI
O
meat Pairing
food-and-wine / meat
Mollu Fin Shellfi White Cured Red
sk Fish sh Meat Meat Meat
OYST HALIB CRAB POULTR CHARC BEEF
ER UT LOBS Y UTERIE LAMB
CLAM COD TER PORK BACON VENIS
SALM SHRIM CHOP SALUMI ON
ON P
SWOR
DFISH
BASS
TROU
T
Vegetable Pairing
food-and-wine / vegetable
Green Root Alliu Nightsh Bean Fungi

Veg. Veg. m ade BLAC CHANT
AVOCA SQUAS GARLI TOMATO K ERELLE
DO H C EGGPLA CANN CRIMINI
BROCC CARRO ONIO NT ELLINI MAITAK
OLI T N CAPSIC LENTI E
ENDIVE TURNIP SCAL UM L PORCIN
GREEN PUMPKI LION BELL NAVY I
BEAN N SHAL PEPPER PINTO SHITAK
KALE BUTTE LOT E
LETTUC RNUT
E
herb/spice Pairing
food-and-wine / herb-spice
Fresh Baking Exotic Red Resinous Nut
Herb Spice Spice Pepper Herb PEAN
BASIL CINNAM ANISE ANCHO ROSEMAR UT
CILANTR ON TURMERI ALEPP Y ALM
O CLOVE C O LAVENDER OND
CHERVIL ALLSPIC GINGER CHIPOT OREGANO PECA
TARRAG E 5-SPICE LE MARJORA N
ON NUTMEG SICHUA CHILI M CAS
DILL VANILLA N THYME HEW
MINT SAFFRO SAGE
N
CUMIN
Styles of Wine
Styles of
winefolly.com /
learn / style
Wine
Sparkling wine Wines in this book

are organized
from lightest to
Light-Bodied boldest within
white wine nine different styles.
This
categorization
Full-bodied white method is
wine designed to help you
quickly
identify what a wine
aromatic white tastes
wine like without having
to try
it. Occasionally, you
rosé wine may come
across a wine that
Light-Bodied red doesn’t fit
neatly into this
wine categorization
method. It is an
Medium-Bodied exception to the
l
aka (ALSO KNOWN
SECtion details AS)
Other varietal
NA PRIMARY names or regional
ME FLAVORS names that are
synonymous with
wine.
CHARACTERI
STICS
See pgs. 8–11
for details.
VARIET
Y
WINE/B
WINELEND
FOLLY
LINK
Where to go
online for
ADDITIONAL
more
FLAVORS
information.
See pg. 16 for
POSSIBLE
details.
FLAVORS
Find out
more about
flavors and
aromas on
pg 16.
WINE STATISTICS
Distribution and total
world acres/ha
ORI (hectares) based on
GIN statistics from
2010–2014.
RECOMMEND
ED GLASS
See pgs. 24–
RECOMMENDE
25 for
D
details.
SERVING
DRINK BY DATE
TEMPERATUR
How long the
E
basic-
See pg. version
quality 28 for of
details.
COST
the
The
wineaverage
will age.
lowest
price for a
decentCLIMATE
HOW
quality
AFFECTS bottle
of wine.OF
TASTE
WINE
How
climate/vintage
ADDITION
affects the
AL
flavor
INFORMA
profile of a
TION
wine based
on ripeness of
grapes.
Sparkling
style / sparkling
Wine
Cava Sparkling wine is

carbonated by
yeast fermenting in
Champag an airtight
ne container. The 2
most common
sparkling
Lambrusc winemaking
o methods
are called
Prosecco “traditional
method”
and “tank method.”
Sparkling
wine is produced
throughout the
world and often
follows the same
winemaking
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
ACIDI QUIN LIM YELL PEA ALM

TY CE E OW R OND
ALCO APP
possible
HOL LE
flavors
Origin:
Spain
wine / cava
CAVA GRAPES: QUALITY LEVELS: Cava is versatile
There are 3 There are 3 with food
primary grapes quality levels, because of its
MACABEO
of Cava: indicated by a palate-cleansing
(aka Viura, CAVA
sticker or band on effect. Try it with
Macabeu) (STANDARD)
the bottle: chili, huevos
adds floral, 9 months
rancheros, nachos,
apricot, and min. aging
tacos, and
berry flavors. Cava DO
hush puppies.
(Denominación de
XARELLO RESERVA Origen) is the only
adds acidity. 15 months Spanish wine
min. aging classification for a
PARELLADA style of wine
adds quince, rather than a region.
GRAN
apple, and Still, around
RESERVA
citrus flavors. 95% of the
30 months
production is in the
“sham-
Champagne pain”
Traditional
Method
Profile dominant
FRUIT flavors
wine / champagne
BODY
BONE-
DRY CIT PEA WHI ALM TOA
ACIDIT RUS CH TE OND ST
Y CH
possible
ALCOH ERR
OL Y
flavors
Origin:
Champagne,
France
wine / champagne
GRAPES: COMMON Non-vintage wines
Champagne NON-VINTAGE
STYLES age for a
produces Consistent house-style
minimum of 15
bothPINOT
whiteNOIR
and wines months.
roséAdds
winesorange
using
justand
these
red3 fruit
grapes: BLANC DE BLANCSVintage
flavors. 100% Chardonnay Champagne
wines ages
for a
PINOT BLANC DE NOIRS minimum of 36
MEUNIER P. Noir and P. Meunier wines
months.
Adds richness More
Specialthan 90% of
cuvée
ROSÉ
and yellow Champagne isage
Rosé wines with redChampagnes
fruit
apple flavors. made in theof
an average brut
6–7style
flavors
—with
years to less
CHARDONNA than a half gram of
VINTAGE & SPECIAL develop
CUVÉE nutty
Y sugar per glass.
tertiary aromas.
Aged Champagne wines
Adds citrus
flavors and
“lam-broos-
Lambrusco co”
Tank
“Charmat”
Profi dominant
Method
leFRUIT
BODY
flavors
wine / lambrusco
OFF-
DRY STRAW CHE BOYSE RHUB HIBISC
ACIDIT BERRY RRY NBERR ARB US
Y Y
possible
ALCOH
OL
flavors
Origin:
northern
Italy
wine / lambrusco
SWEETNESS COMMON Quality Lambrusco
LEVELS STYLES
RED FRUIT & wines are
DRY
FLOWERS labeled DOC or
LAMBRUSCO
A lighter style “Denominazione di
Look for the
with these Origine Controllata.”
word “Secco”
varieties/styles: The other
on the label for
common
a dry style. LAMBRUSCO classification is IGT,
DI SORBARA Lambrusco is the
OFF-DRY “Indicazione
LAMBRUSCO name of more
LAMBRUSCO Geografica Tipica.”
ROSATO than 13 indigenous
The word (ROSÉ) wine grapes,
“Semisecco” each with unique
indicates an off- BLACK FRUIT & characteristics.
dry style. POTTING SOIL The 2 most planted
A bolder style Lambrusco
SWEET with these varieties are
LAMBRUSCO varieties: Lambrusco Salamino
“pro-seh-co”
Prosecco Tank
“Charmat”
Method
Profile dominant
FRUIT
BODY
flavors
wine / prosecco
DRY
ACIDI GR HONEY PE HONEY CRE
TY EEN DEW AR SUCKLE AM
ALCO APP MELON
possible
HOL LE
flavors
Origin:
northern
Italy
wine / prosecco
SWEETNES QUALITY LEVELS: Prosecco has
SBRUT: 0–12 G/L There are 3
LEVELS about 3
RS main quality levels
PROSECCO atmospheres
Up to a half ofThe
Prosecco:
most of pressure.
gram of sugar common type of
per glass Prosecco
available Try pairing with
EXTRA DRY: 12– cured meats and
17 G/L RS PROSECCO fruit-driven
Just over a half SUPERIORE appetizers such as
gram of A higher quality prosciutto-wrapped
sugar per glass level based on melon.
production Prosecco also pairs
DRY: 17–32 G/L standards well with
RS middleweight Asian
Up to 1 gram of CONEGLIANO
dishes such
sugar per VALDOBBIADENE
as pad thai and
glass AND COLLI
Vi t
winefolly.com / learn / style
Light-Bodied
/ light-bodied-white
White Wine
Albariño Light bodied white

wines are
known for their dry
Grüner and refresh-
Veltliner ingly tart flavor.
Most light-
bodied white wines
Muscadet are meant to
be enjoyed young
Pinot Gris when they have
maximum acidity
SAuvignon and bold fruit.
Blanc
Soave
Vermentino
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
Profil dominant
e FRUIT
BODY
flavors
variety / albarino
DRY
ACIDIT LEM GRAPE NECT MEL WET
Y ON FRUIT ARINE ON GRA
ALCO VEL
possible
HOL
flavors
Origin:
Northern
Portugal
variety / albarino
REGIO AROM Albariño is
NS
RIAS BAIXAS, The melonAS and particularly well
SPAIN 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. THAI
Albariño. compounds called
The Val do thiols. Thiols are
Salnés area is commonly found MOROCCAN
noted as one of in light white wines
the most from
classic cooler-climate
subregions. growing regions, INDIAN
such as Sauvignon
MINHO, Blanc from
PORTUGAL New Zealand and
Alvarinho is one France and
“GREW-ner
Grüner Veltliner FELT-lee-ner”
Profil dominant
variety / gruner-veltliner
eFRUIT flavors
BODY
DRY
ACIDIT YELL GRE GRE CHE WHI
Y OW EN EN RVIL TE
ALCO APPL PEA BEA PEP
possible
HOL E R N PER
flavors
Origin:
Austria
variety / gruner-veltliner
QUALITY: There are COMMON Grüner Veltliner
3 main quality STYLES
LIGHT & ZESTY pairs particularly
levels of Austrian The most well with aromatic
LANDWEIN
Grüner Veltliner: vegetables,
common and
Typically low tofu, and Japanese
affordable style, GINGER
alcohol wines cuisine.
known for
made in bulk
tingling acidity
YUZU
and simple
QUALITÄTSWEI
melon/lime
N
flavors. DAC
Austria’s mark WASABI
wines are labeled
of quality
“Classic.”
for Grüner
GREEN ONION
Veltliner RICH, FRUITY,
AND PEPPERY
DAC A richer style
Subregional often labeled
Qualitätswein “R (DAC)”
“muss-kuh-
Muscadet day”
aka: Melon de
Bourgogne
Profil dominant
e FRUIT
BODY
flavors
wine / muscadet
BONE-
DRY LI LEM GR PE SEAS
ACIDIT ME ON EEN AR HELL
Y APP
possible
ALCO LE
HOL
flavors
Origin:
Loire,
France
wine / muscadet
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
MUSCADETregion in means “on Muscadet pairs
France. Two regions
SÈVRE-ET- the lees,” which is a with pickled
SHELLFISH
make
MAINEover
up term used to ingredients and
90% of appellation
This Muscadet describe a process vinegar-based sauces.
wine: where wine is LEMON
produces
over 70% of aged on the dead
Muscadet wine. yeast particles FRIED FOOD
for a period of time.
MUSCADET
Lees aging adds an
This appellation
oily mouthfeel
has lower
as well as yeasty
quality
bread-like
“pee-no gree”
Pinot Gris aka: Pinot Grigio,
Grauburgunder
Profil dominant
e FRUIT flavors
variety / pinot-gris
BODY
DRY
ACIDITY LEM YEL MEL NECT PEA
ALCOH ON LO ON ARINE CH
OL W
possible APP
LE
flavors
Origin: France
and Italy
variety / pinot-gris
PINOT GRIS: Pinot COMMON In the Friuli-Venezia
Gris is 1 of 4 MINERALLY
STYLES & DRYGiulia region
common
PINOTtypes of
BLANC Mostly known as Pinot
of Italy there is a
Pinot:
A white wine Grigio, unique style of
grape from northern Italy,Pinot
withGrigio called
citrus notes and salinity.
Ramato in
PINOT GRIS which the juice
A gray-purple FRUITY & DRY macerates on the
grape used This style is found grape
in USA,
skinsPinot
for about
for white and Try pairing Gris
Australia, and other2–3 days to
rosé wine with light
warmer make a pale-copper-
flaky fish dishes, crab,
climate regions. hued rosé.
PINOT NOIR and softer
A black grape FRUITY & SWEET cow’s milk cheeses
for red and This style is found such as a
mostly
rosé wine in triple-cream cheese.
PINOT MEUNIER Alsace, France, and offers
A bl k flavors of lemon peach
“saw-veen-
Sauvignon Blanc yawn blonk”
aka: Fumé
Blanc
Profile dominant
variety / sauvignon-blanc
FRUIT
BODY
flavors
DRY
ACIDI GOOSE GRE GRAP WHI PASSI
TY BERRY EN EFRUI TE ON
ALCO MEL T PEA FRUIT
possible
HOL ON CH
flavors
Origin:
France
variety / sauvignon-blanc
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.
WHITE PEACH renamed his Verdejo, French
Here are a Coast,
North barrel-aged Gros Manseng and
few examples
CA, USAof Sauvignon Blanc to Colombard,
Sauvignon Blanc is a
dominant fruit Fumé Blanc (“foom- and Italian
parent of
flavorsLIME
by region: aye blonk”). Vermentino.
Cabernet Sauvignon.
Loire Valley, Barrel-aged
PEA TARR CRE The cross
FR Sauvignon
R AGON Blanc
AM happened naturally
tastes creamy while
between
PASSION still exhibiting
Cabernet Franc and
FRUIT the variety’s
Sauvignon
Marlborough, trademark “green”
Blanc sometime
NZ notes.
during the 17th
“swa-
Soave vay”
aka:
Garganeg
Profile dominant a
FRUIT
BODY
flavors
BONE
wine / soave
-DRY PRES HONE SAL GREE CHER

ACIDI ERVE YDEW INE N VIL
TY D MELO ALM
possible
ALCO LEMO N OND
HOL N
flavors
Made in Veneto,
Italy
wine / soave
SOAVE GRAPE: COMMON Soave pairs very
Garganega STYLES
LIGHT & ZESTY well with
(“gar-GAN-neh- Young Soave shellfish, chicken,
gah”) is the grape wines taste of 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 RICH, HONEYED bolder and more
zone. Soave & FLORAL fruity, and Soave
Superiore has longer Older vintage wines tend to be
aging reqs. Soave wines more lean and crisp.
t t f di d
“vur-men-tino”
Vermentino aka: Rolle,
Favorita, Pigato
Profil dominant
e FRUIT flavors
variety / vermentino
BODY
DRY
ACIDI LI GRAP GRE ALM DAFF
TY M EFRUI EN OND ODIL
ALCO E T APP
possible
HOL LE
flavors
Origin:
Italy
variety / vermentino
REGI BITTERNESS: Due to its
ONS ITALY Vermentino is often complexity,
SARDINIA,
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 ofbitterness, which is
key blending
the island. a common
grape in Provence
feature in several
Rosé.
TUSCANY, ITALY Italian white
Vermentino wines, including
grows primarily Verdicchio,
along the coast Grechetto di
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”
Profil dominant
e FRUIT flavors
variety / chardonnay
BODY
DRY
ACIDIT YEL STAR PINEA BUT CHA
Y LO FRUIT PPLE TER LK
ALCOH W
possible
OL APP
LE
flavors
Origin:
France
variety / chardonnay
REGIONAL COMMON Try serving a rich
DIFFERENCES
PINEAPPLE & YELLOW STYLES
OAKED RICH & creamy
APPLE CREAMY Chardonnay warmer
CALIFORNIA Found in at 55°F
SOUTH AUSTRALIA California, Chile, (13°C). Warming it
SPAIN Australia, slightly will
SOUTH AFRICA Argentina, Spain, release more aromas
ARGENTINA
QUINCE & & Côte de Beaune,into the bowl
Chardonnay is the
SOUTHERN ITALY Burgundy. of the glass and
STARFRUIT world’s most
make the wine
BURGUNDY, planted white grape.
UNOAKED LIGHT bolder.
FRANCE
& ZESTY Bourgogne Blanc is
NORTHERN
Unoaked styles normally
ITALY
can be 100% Chardonnay.
COASTAL
found in
CHILE
Mâconnais,
NEW
Chablis,
ZEALAND
and western
WESTERN
“mar-sohn”
Marsanne Blend aka:
Châteauneuf-
du-Pape
Profi dominant Blanc, Côtes du
leFRUIT flavors
wine / marsanne-blend
Rhône Blanc
BODY
DRY
ACIDITY QUI MAND APRI ACA BEES
ALCOH NCE ARIN COT CIA WAX
OL ORAN
possible GE
flavors
Origin: Rhône
Valley, France
wine / marsanne-blend
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 thisproportions of
blend of many blend,PEACH
the & Viognier and
varieties, including secretFLOWERS
to the flavor
Marsanne grapes in
Marsanne, of a particular
Viognier the blend.
As its name implies,
Roussanne, wine lies in its
the original
Grenache Blanc, dominant
PEAR grape.
& white Rhône blend
Clairette, BEESWAX is from the
Bourboulenc, and Marsanne & Rhône in southern
Viognier. Roussanne France, where
USA: Marsanne and today just 6% of
CITRUS FRUIT the regional
other white
Others production is
Rhône varieties
became popular in dedicated to white
“sem-ee-
SÉmillon yawn”
Profil dominant
e FRUIT
BODY
flavors
variety / semillon
DRY
ACIDI LEM BEES YELL CHAMO SALI
TY ON WAX OW MILE NE
ALCO PEA
possible
HOL CH
flavors
Origin:
France
variety / semillon
REGIONAL COMMON
DIFFERENCES: WHITE STYLES DESSERT WINE
When BORDEAUX Sémillon is the key
comparing Sémillon BLEND varietal in
wines from
LIME, SALINE, & A zesty white of Sauternes, which is
different regions,
CHAMOMILE Sauvignon a
you’llBORDEAUX,
notice Blanc and honeyed dessert
some taste
FRANCE Sémillon found in wine from
differences:
HUNTERAPPLE,
PAPAYA, Graves, Bordeaux, France,
&VALLEY,
LEMON CURD Bordeaux; Hunter made of
AUSTRALIA
SOUTH Valley, Australia, Sémillon,
WASHINGTON
AUSTRALIA and Sauvignon Blanc,
STATE
CALIFORNIA Washington and Muscadelle.
State.
BARREL-AGED
SÉMILLON
“vee-
Viognier own-yay”
Profil dominant
e FRUIT
BODY
flavors
variety / viognier
OFF-
DRY TANGE PEA MAN HONEY RO
ACIDI RINE CH GO SUCKLE SE
TY
possible
ALCO
HOL
flavors
Origin:
Southern
France
variety / viognier
REGIO COMMON
NS STYLES SWEET PEACH &
LIME, FLOWERS,
FRANCE
The Rhône & MINERALS FLOWER
Valley and Common in cool The small Condrieu
Languedoc- climate region in
Roussillon regions where the northern Rhône
wines do not of
AUSTRALIA undergo France produces a
South Australia, malolactic very rare
including fermentation in off-dry style of
Barossa Valley stainless Viognier.
steel.
USA
Central Coast, APRICOT, ROSE,
California, & VANILLA
including Paso Warm climate
Robles Viognier aged
Aromatic
style / aromatic-white
White Wine
Aromatic white wines

Chenin Blanc have highly
perfumed and sweet-
Gewürztrami fruit aromas
but can range from
ner dry to sweet
in taste. Aromatic
whites are
Muscat ideal pairing partners
with Asian
Blanc and Indian cuisine
because they
RIesling match well with
sweet-and-sour
flavors and quench
Torrontés 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
Profil dominant
e FRUIT flavors
variety / chenin-blanc
BODY
OFF-
DRY LEM YELL PEA HON CHAMO
ACIDIT ON OW R EY MILE
Y APPL
possible
ALCO E
HOL
flavors
Origin:
France
variety / chenin-blanc
COMMON Occasionally, you’ll
SPARKLING STYLES PEACHES & come across a
Sparkling wines FLOWERS Chenin Blanc with
come from South Africa bruised apple
the Loire Valley offers a rich flavors—a sign of
in Vouvray, style with oxidation.
Saumur, and nectarine, Some Chenin Blanc
Montlouis, and honey, wines are
in South Africa and meringue made in an oxidative
they are notes. Also style on
Much of the Chenin
blended into available on purpose, including a
Blanc grown
Method Cap warm vintages region
in in Africa
South the is
Classique. in Anjou, Loire called
used for brandy
Montlouis, and Savennières.
production.
LIGHT & ZESTY Vouvray in the
Tasting of lime Loire.
and tarragon,
“ga-veertz-
Gewürztraminer tram-ee-ner”
winefolly.com / learn / variety /
Profil dominant
e FRUIT
BODY
flavors
OFF-
DRY LYC RO PINK TANGE GU
HEE SE RINE AV
gewurztraminer
ACIDIT GRAP
Y EFRUI A
possible ALCOH T
OL
flavors
Origin:
Germany and
France
gewurztraminer
COMMON Try a dry
STYLES DESSERT WINE
DRY & OFF-DRY Gewürztraminer with
There are several In Alsace, there dim
Gewürztraminer are two very sum, Vietnamese
with sweet high-quality cuisine, pot
and floral aromas dessert wines stickers, and dumpling
and a produced with soup.
completely dry Gewürztraminer: As a general rule,
taste. This Vendanges Gewürztraminer
dry style can be Tardives and tastes best within a
found in Sélection de year or two of
Trento-Alto Grains Nobles
Adige, Italy; (SGN). SGN release. This is to
Alsace, France; is produced with ensure it has the
and cooler noble rot highest possible
areas in grapes and acidity, which
California Vendanges gives Gewürztraminer
including Tardives means a crisp,
Mendocino and “late fresh flavor
“mus-kot blonk”
Muscat Blanc aka: Moscato
d’Asti, Moscatel,
winefolly.com / learn / variety
Muscat Blanc à
Profil dominant Petit Grains,
e FRUIT
BODY
flavors Muscat Canelli,
Muskateller
SWEE
T MEY MAND PE ORA HONEYS
/ muscat-blanc
ACIDI ER ARIN AR NGE UCKLE

TY LEM ORAN BLOS
possible ALCO ON GE SOM
HOL
flavors
Origin: Ancient
Greece and Italy
variety / muscat-blanc
MUSCAT: Muscat COMMON
Blanc is an DRY & STYLES SWEET
ancient grape with AROMATIC DESSERT
several closely
MUSCAT OF This style is most MUSCAT
related varieties:
ALEXANDRIA classically Several regions
The oldest— associated with produce
Cleopatra Alto Adige, Muscat-based
supposedly SWEET & LIGHTLY
Italy; Germany; dessert
loved it SPARKLING
and Alsace, wines, which
The most famous
France. can have
MUSCAT Muscat
upward of 200
GIALLO Blanc is Moscato
d’Asti, g/L of
The Italian
which comes from residual sugar
version from
the with a
Roman times Piedmont region in viscosity like
northern hot maple
MUSCAT Italy. syrup
“REESE
Riesling -ling”
Profil dominant
e FRUIT
BODY
flavors
variety / riesling
OFF-
DRY LIM GRE BEES JAS PETROL
ACIDI E EN WAX MINE EUM
TY APP
possible
ALCO LE
HOL
flavors
Origin:
Germany
variety / riesling
REGIO Not sure if the wine
GERMANY NS USA is dry or
Germany is Washingon sweet? As a general
known for the State and New rule, if the
world’s best York produce wine is low alcohol
Riesling ranging dry and sweet (below 9%
in style from dry Riesling. ABV) you can
to sweet. assume that it’spairs
Sweet Riesling on
AUSTRALIA the
verysweeter side of
well with
GERMAN LABEL the spectrum.
TERMS: Clare and Eden spicy and spice-
Valley driven dishes,
produce dry including Indian and
Riesling with Thai cuisine.
lime and petrol Dry Riesling has
aromas. enough acidity to
pair wonderfully with
FRANCE oily lighter
Riesling from meats like duck and
“torr-
TorrontÉs ron-TEZ”
Profil dominant
e FRUIT flavors
variety / torrontes
BODY
DRY
ACIDIT MEYER PEACH LEMO ROSE GERA
Y LEMO N PETAL NIUM
ALCO N PEEL
possible
HOL
flavors
Origin:
Argentina
variety / torrontes
COMMON The high-altitude Try Torrontés with
STYLES
DRY & ZESTY vineyards in delicately
The Argentine Salta are known flavored meats and
region of for producing sweet-sour
Salta is known high-quality sauces such as
for making Torrontés. miso-glazed sea
dry Torrontés bass or teriyaki-
Torrontés is an FISH & SUSHI
with flavors of braised sesame
indigenous tofu.
grapefruit, lemon Argentine grape
peel, that is a natural BRAISED TOFU
nutmeg, and cross with Muscat
saline. of Alexandria
and the Chilean
A TOUCH grape called País.
SWEET
The Torrontés
from the
Rosé Wine
style / rose
Rosé Rosé wine is

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
Zinfandel is almost
always sweet
d f it
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
Profil dominant
e FRUIT
BODY
flavors
DRY/S
style / rose
WEET STRAW HONE ROSE CEL ORA

ACIDIT BERRY YDEW PETAL ERY NGE
Y MELO PEEL
possible
ALCOH N
OL
flavors
Origin:
unknown
style / rose
REGIO
NS An aroma collector
FRANCE USA
glass will
The rosé wines of Many new
capture the subtle
France are styles of rosé
floral aromas
dry and come wine are
that are harder to
mainly from introduced
pick up in a
Provence and every
regular white wine
Languedoc- year, but the
glass.
Roussillon. The largest rosé In the US, the
blend typically production is majority of
includes dedicated to Zinfandel grapes go
Grenache and White Zinfandel. toward the
Syrah. production of White
SPAIN Zinfandel.
ITALY Spanish rosés
Rosato is made include
all over Italy Tempranillo
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
Profil dominant
e FRUIT
BODY
flavors
variety / gamay
TANN
IN HUCKL RASP VIO POTTIN BAN
ACIDI EBERR BERR LET G SOIL ANA
TY Y Y
possible
ALCO
HOL
flavors
Origin:
France
variety / gamay
BROUILLY
BEAUJOLAIS CHÉNAS Around 75% of
QUALITY Gamay from
CÔTE DE France comes from
LEVELS
BEAUJOL BROUILLY the Beaujolais
AIS CRU region.
BEAUJOLAIS
High JULIÉNAS
quality
VILLAGES MORGON Looking for quality?
Mid-range Seek out
MOULIN-À-
quality Gamay Noir from a
BEAUJOLAI VENT Beaujolais
S AND RÉGNIÉ Cru. A cru is a
BEAUJOLAI designated quality
S NOUVEAU CHIROUBLE zone. There are 10
Basic S Beaujolais
quality Crus.
FLEURIE
SAINT- Beaujolais Nouveau is
meant to
“pee-no
Pinot Noir nwar”
aka:
Spätburgu
Profil dominant nder
e FRUIT flavors
variety / pinot-noir
BODY
TANNI
N CRAN CHE RASPB CL MUSHR
ACIDIT BERR RRY ERRY OV OOM
Y Y E
possible
ALCO
HOL
flavors
Origin:
France
variety / pinot-noir
REGIONAL COMMON Looking for varieties
DIFFERENCES: STYLES
ZESTY ROSÉ similar to
When A dry rosé Pinot Noir? You might
comparing Pinot tasting of also enjoy
NoirRASPBERRY
wines from & elderflower, St. Laurent, Cinsaut,
CLOVE
different regions, and
green There are 15 common
you’llCALIFORNIA
notice strawberry, and Zweigelt.
some CENTRAL
taste clones of
sour plum. Pinot Noir and each
differences: NZ
OTAGO,
SOUTH
CRANBERRY has a distinct
LIGHT RED flavor.
AUSTRALIA
AND Red wines vary
CHILE
MUSHROOM greatly in The original home of
ARGENTINA
FRANCE taste based on Pinot Noir is
GERMANY region, in Burgundy, France.
ITALY vintage, and
OREGON producer.
Medium-Bodied
style / medium-bodied-
Red Wine
Medium-bodied red
Barbera Montepulciano wines are
often referred to as
Cabernet Negroamaro “food wines”
red
because of their
Franc Rhône/GSM
excellent ability
to pair with a wide
range of foods.
Carignan Blend Generally speaking,
medium-
Carménère Sangiovese bodied wines are
characterized by
dominant red-fruit
Grenache Valpolicella flavors.
Mencía Blend
Merlot Zinfandel
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
BODY
flavors
variety / barbera
TANNI
N SOU LICO BLACK DRIE TA
ACIDIT R RICE BERRY D R
Y CHE HER
possible
ALCO RRY BS
HOL
flavors
Origin:
Italy
variety / barbera
REGIONAL COMMON STYLES: Looking for a
DIFFERENCES: Barbera is particular style?
When produced two ways Pay attention to wine
comparing Barbera that
UNOAKED
result in = RED descriptions
wines from
BLACKBERRY twoFRUIT
different when seeking out
different
JAM &regions, flavor
Agedprofiles:
in stainless Barbera. The
you’ll notice
LICORICE steel, color of the fruit (red
some tastealcohol
Higher Barbera often has vs. black)
differences:
wines with sour often helps to identify
more fruit cherry, licorice, the style.
flavors. and herb
It’s useful to note that
CALIFORNIA aromas along with
many
ARGENTINA a brisk
exceptional Piedmont
spicy taste.
Barbera
MULBERRY & wines have slightly
OAKED =
HERBS higher alcohol
CHOCOLATE
Lighter wines A di k levels around 14%
“cab-err-nay
Cabernet Franc fronk“
aka: Chinon,
Bourgueil, Bouchet,
Profil dominant Breton
variety / cabernet-franc
e FRUIT flavors
BODY
TANNI
N STRAW ROA RED CRU CHIL
ACIDI BERRY STED PLUM SHED I
TY PEPP GRA PEP
possible
ALCO ER VEL PER
HOL
flavors
Origin:
France
variety / cabernet-franc
REGIONAL COMMON High-quality
DIFFERENCES: BLENDING
STYLES IN Cabernet Franc
When Cabernet Franc is often has high
comparing 100% used in acidity and grippy
Cabernet Franc Bordeaux blends tannins early on
RED BELL
in different regions, as a but will age
PEPPER
you’ll notice support beautifully for 10–
Loire,
these secondary character. 15 years.
France Cabernet Franc is
flavors:
ZESTY & the parent
STRAWBE SAVORY grape of Cabernet
RRY JAM At its best— Sauvignon and
Lodi, CA tasting of red Merlot.
pepper, raspberry
LEATHER sauce,
Friuli, Italy with a long tingly
finish.
“care-in-yen”
Carignan aka: Mazuelo,
Cariñena,
Carignano
Profil dominant
e FRUIT flavors
variety / carignan
BODY
TANNI
N DRIE RASPB LICO BAK CURE
ACIDIT D ERRY RICE ING D
Y CRAN SPI MEAT
possible
ALCO BERR CES
HOL Y
flavors
Origin:
Spain
variety / carignan
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, POU
and baking Languedoc-
Carignan was spices. LTRY Roussillon, France.
historically over- Also, you’ll find great
cropped, which CRAN buys from
produced low- BERRY the Carignano del
quality bulk wine. Sulcis region in
BAKING Sardinia, Italy.
Fortunately, several
SPICES
quality-
minded producers in
Languedoc-
Roussillon France
“car-
Carménère men-
nair”
Profile dominant
FRUIT flavors
variety / carmenere
BODY
TANNI
N RASP GREE BLA BLACK VANI
ACIDIT BERR N CK BERRY LLA
Y Y BELL PLU
possible
ALCO PEPPE M
HOL R
flavors
Origin:
France
variety / carmenere
Carménère is a very COMMON The region of
old variety STYLES
RED FRUIT & Colchagua in Chile
from Bordeaux, GREEN PEPPER is well-known for fine
France, that has 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
fruits, green & Lingues or
Sauvignon. pepper, paprika, Apalta
CHOCOLATE on good
Today there are less
A richer
and cocoa style vintages.
than 20 acres
Carménère could
that is made
powder. of Carménère in
have become
with extended France.
extinct had it not
barrel aging.
been mistaken
Tastes of
for Merlot and
blueberry, black
planted in Chile
pepper,
during the 19th
chocolate, green
century It wasn’t
“grenn-
Grenache nosh”
aka:
Garnacha
Profil dominant
e FRUIT flavors
variety / grenache
BODY
TANNIN
ACIDITY DRIED GRIL RUBY LEAT LICORIC
ALCOH STRAW LED RED HER E
OL BERRY PLU GRAPE
possible M FRUIT
flavors
Origin:
Spain
variety / grenache
REGIONAL REGI In the glass,
DIFFERENCES: ONSDU
CÔTES Grenache is a
When RHÔNE & translucent violet-
comparing CHÂTEAUNEU ruby hue that
Grenache wines &
RASPBERRY F-DU-PAPE develops thick wine
fromCLOVE tears due to
different
Higherregions,
alcohol LANGUEDOC- its naturally higher
you’ll notice
wines with ROUSSILLON alcohol.
70% of the vineyards
some taste
more fruit in the highly
differences:
flavors CALATAYUD acclaimed
DRIED
SPAIN & PRIORAT Châteauneuf-du-Pape
STRAWBERRY &
AUSTRALIA
HERBS appellation in Rhône
USA VINOS DE
Lighter wines Valley,
MADRID
with more herb France, are Grenache.
and tobacco Quality
CANNONAU,
flavors Grenache easily ages
FRANCE SARDINIA
15–20
ITALY years
“men-thee-uh”
Mencía aka: Jaen, Bierzo,
Ribeira Sacra
Profil dominant
e FRUIT
BODY
flavors
variety / mencia
TANNI
N SOU POMEG BLACK BLA CRUSH
ACIDI R RANATE BERRY CK ED
TY CHE LICO GRAVE
possible
ALCO RRY RICE L
HOL
flavors
Origin:
Spain
variety / mencia
SPANISH QUALITY
LEVELS: Each
subregion has a
NO aging
different
CLASSIFICATION
system, but
Mencia is a No barrel
Highly prized Mencía generally: or
relatively unknown wines come bottle-aging
wine grape from the from old hillside requirements.
Iberian vineyards. Check with
Peninsula that producer for
tastes remarkably specifics.
similar to Merlot In Portugal, Mencía
is called Jaen CRIANZA/BARRIC
wines from cool
A
climates. The grape (pronounced “zs-
eyn”). Minimal aging in
grows mostly
barrel
in the subregions of
and bottle (~6
Bierzo, Ribeira
months).
Sacra, and
“murr-
Merlot low”
Profil dominant
e FRUIT
BODY
flavors
variety / merlot
TANNI
N RASPB BLA SUG CHOC CED
ACIDIT ERRY CK AR OLAT AR
Y CHE PLU E
possible
ALCO RRY M
HOL
flavors
Origin:
France
variety / merlot
REGIONAL REGIO Looking for quality?
DIFFERENCES NS
BORDEAUX High-quality
When comparing Merlot grapes grow in
Merlot wines TUSCANY vineyards
from different
BLACKBERR VENETO & FRIULI- that struggle to
regions, you’ll
Y & VANILLA concentrate the
VENEZIA GIULIA
notice some
CALIFORNI taste grapes. Look to
differences: WASHINGTON hillside and high-
A
AUSTRALIA STATE, USA elevation vineyards.
RED
SOUTHPLUM &
SONOMA, CA, USAMerlot
Merlot is often
aged in
CEDAR
AFRICA misidentified
NAPA, CA, USA American oakas has
FRANCE
ARGENTINA Cabernet Sauvignon
rich herbaceous notesin
ITALY SOUTH AUSTRALIAblind
of dill and
WASHINGT tasting
cedar. because
ON STATE WESTERN
they’re closely
CHILE AUSTRALIA related (see Cabernet
SOUTH AFRICA Franc, pgs.
106 107)
“mon-ta-pull-
Montepulciano chee-anno”
Profil dominant
variety / montepulciano
e FRUIT flavors
BODY
TANNIN
ACIDITY RED ORE SOU BOYSE TA
ALCOH PLUM GAN R NBERRY R
OL O CHE
possible RRY
flavors
Origin:
Southern
Italy
/ montepulciano
Montepulciano is the REGIONAL WINES: Looking for quality?
second most Montepulciano Look for a
planted red grape in is labeled
Abruzzoby its wine with at least 4
Italy. The regional name:
MONTEPULCIA years of age
majority of wines NO D’ABRUZZO and expect to spend
made from this CONTROGUERR between
grape are labeled A $20–$30 a bottle.
“Montepulciano Montepulciano is
Marche
d’Abruzzo” and are commonly
ROSSO
from Abruzzo, confused with Vino
CONERO
Italy. Nobile di
COLLINE
Montepulciano—a
PESARESI
Typically wine from
ROSSO PICENO
Montepulciano wines Tuscany made with
have red-fruit Molise
Sangiovese.
BIFERNO
flavors similar to
Merlot. High-quality Umbria
TORGIANO
producers
“neg-
Negroamaro row-
amaro”
Profi dominant
leFRUIT flavors
variety / negroamaro
BODY
TANNI
N BLA BL BLACK PRU DRIE
ACIDIT CK AC BERRY NE D
Y CHE K HERB
possible
ALCO RRY PL S
HOL UM
flavors
Origin:
Puglia, Italy
variety / negroamaro
Negroamaro or REGIONAL Negroamaro is often
“black bitter” is a WINES blended with
native grape in Negroamaro is Primitivo (aka
Puglia, Italy. It labeled by its Zinfandel), where it
grows mostly regional name. complements the
toward the very The following sweet red fruit
point of the “heel” regions contain flavors of Primitivo
of Puglia, Italy, 70–100% with tannin
along the Ionian Negroamaro: structure,
Try black fruit,
Negroamaro with
Sea. The region is and a smoky
barbecued
Puglia
hot, so the best herbaceous
chicken and quality.
SALICE
vineyards tend to caramelized onion
SALENTO
be adjacent to the pizza, pulled pork
ALEZIO
sea, where sandwiches,
NARDO
cooler nighttime fried mushrooms, or
BRINDISI
temperatures teriyaki.
SQUINZANO
produce grapes
MATINO
“roan”
Rhône/GSM Blend aka: Grenache-
Syrah-Mourvèdre,
Côtes du Rhône
Profil dominant
e FRUIT flavors
wine / rhone-blend
BODY
TANNI
N RASP BLACK DRIED BAKI LAVEN
ACIDIT BERR BERRY GREEN NG DER
Y Y HERBS SPIC
possible
ALCO ES
HOL
flavors
Production
Regions: France,
Spain, Australia,
USA, South
Africa
wine / rhone-blend
REGIONAL REGIO Looking for value?
DIFFERENCES NS Languedoc-
CÔTES DU
When comparing Roussillon, France, and
Rhône blends RHÔNE (FR) La Mancha,
from different
BLACKBERR LANGUEDOC- Spain, offer good
regions, you’ll
Y & CLOVE ROUSSILLON values. Look for
notice some taste
SPAIN wines with high
differences: (FR) proportions of
SOUTH
AUSTRALIA CATALONIA Grenache.
The highest quality
DRIED
SOUTH (ESP) GSMs come
STAWBERRY
AFRICA & from Priorat and
ARAGON (ESP)
HERBS
CALIFORNIA Méntrida, Spain;
FRANCE
, USA LA MANCHA & Châteauneuf-du-
WASHINGTO MADRID (ESP) Pape, France;
N STATE, Barossa Valley,
CENTRAL
USA Australia; and
COAST, CA Santa Barbara, CA,
“san-jo vay-zay”
Sangiovese aka: Chianti,
Brunello, Nielluccio,
Morellino
Profil dominant
e FRUIT flavors
variety / sangiovese
BODY
TANNI
N RED ROAS RASP POTP CLAY
ACIDIT CUR TED BERR OURRI POT
Y RAN TOM Y
possible
ALCO T ATO
HOL
flavors
Origin:
Italy
variety / sangiovese
COMMON REGIONAL WINES: Sangiovese pairs with
STYLES
RUSTIC Sangiovese is rich meats
TOMATO & commonly labeled by and tomato-based
LEATHER its regional dishes such as
Tuscany
name. The following lasagna, pasta
Traditional
CHIANTI
regions Bolognese, and
production
BRUNELLO DI
contain 60–100% pizza.
maintains
MONTALCINO
Sangiovese:
Sangiovese’s Sangiovese is Italy’s
ROSSO DI MONTALCINO
herbaceous
VINO NOBILE DI top wine. It is
flavors and high
MONTEPULCIANO produced primarily in
acidity by aging Tuscany,
MORELLINO DI SCANSANO
wines in Campania, and
CARMIGNANO
well-used barrels Umbria.
MONTECUCCO
that don’t
Sangiovese was first
impart vanilla- Umbria
introduced
like flavors. MONTEFALCO ROSSO
to California in the
“val-polla-
Valpolicella blend chellah”
aka:
Amarone
Profil dominant
wine / valpolicella-blend
e FRUIT flavors
BODY
TANNIN
ACIDITY SOU CINN GREEN CA GREE
ALCOHO R AMO PEPPER RO N
L CHE N CORN B ALM
possible RRY OND
flavors
Origin:
Veneto,
Italy
valpolicella-blend
winefolly.com / learn / wine /
There are 4 main QUALITY Looking for value?
grapes of LEVELS
VALPOLICELLA Some Ripasso
CLASSICO
Valpolicella. The tart cherry and ash taste very similar to
Corvina and Amarone at a
Corvinone grapes VALPOLICELLA SUPERIORE
fraction of the price.
CORVINA &
are CORVINONE
known to dark berries and high acidity
produce the highest VALPOLICELLA SUPERIORE
Spicy red fruit Amarone and
quality wines. RIPASSO
and green Recioto are made
almond flavors cherry sauce, green with the
peppercorn, apassimento method.
RONDINELLA and carob Grapes are dried on
Adds floral
aromas and has AMARONE DELLA straw mats
low tannin VALPOLICELLA over the winter to
concentrate
black cherry, fig, sassafras,
MOLINARA chocolate, and brownsugars
sugar and then
Known for high pressed and
acidity RECIOTO DELLA fermented very
VALPOLICELLA l l Th
“zin-fan-dell”
ZInfandel aka: Primitivo,
Tribidrag
Profile dominant
FRUIT flavors
variety / zinfandel
BODY
TANNI
N BLAC STRAW PEAC 5- SWE
ACIDI KBERR BERRY H SPICE ET
TY Y PRESE POW TOB
possible
ALCO RVES DER ACC
HOL O
flavors
Origin:
Croatia
variety / zinfandel
The origin of REGIO COMMON
Zinfandel remained a NS
CALIFORNIA, STYLES
RED FRUITS &
mystery until DNA USA SPICE
testing showed The best 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
Zinfandel naturally Lodi. CARAMEL
produces a A rich style with
ITALY higher
rich red wine;
Full-Bodied
style / full-bodied-red
Red Wine
Full-bodied red wines

Aglianico Petit Verdot typically
have high tannin,
Bordeaux Petite Sirah opaque ruby
color from high
Blend Pinotage
anthocyanin
content, and rich fruit
flavors.
Cabernet Syrah Wines that are bold
such as these
Sauvignon can be enjoyed on their
Tempranillo own or
Malbec with equally bold-
flavored foods.
Touriga
Mourvèdre Nacional
Nebbiolo
Nero D’Avola
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 WHI BLA SM GA SPICED
ALCOHO TE CK OK ME PLUM
L PEP CHE E
possible PER RRY
flavors
Origin:
Southern
Italy
variety / aglianico
Aglianico produces AGLIANICO
wines with a WINES
AGLIANICO DEL TAURASI
deep color, high VULTURE Flavors of black
tannin, and Flavors of raspberry,
acidity. It is blackberry sauce, smoked meats, and
considered one of licorice, and cigar.
the smoke. 100% Look for wines with
classic wines of Aglianico from around
Decanting improves
Southern Italy. Mount 10 years of age.
the taste of
bold red wines like Vulture in
Aglianico. Basilicata.
Decant this wine IRPINIA,
for at least 2 BENEVENTANO, &
hours. AGLIANICO DEL CAMPANIA
TABURNO
Flavors of black
Flavors of black
fruits, green
cherry, dried
herbs and charcoal
“bore-doe”
Bordeaux Blend aka: Meritage,
Cabernet-Merlot
winefolly.com / learn / wine
Profile dominant
FRUIT
BODY
flavors
TANNIN
/ bordeaux-blend
ACIDITY PL BLA VIO GRA CED

ALCOH UM CK LET PHIT AR
OL CUR E
possible RAN
T
flavors
bordeaux-blend
winefolly.com / learn / wine /
REGIONAL DIFFERENCES: When Blends dominated by
comparing Bordeaux blends from Cabernet
different regions, you’ll notice some Sauvignon typically
BLACKBERRY,
taste differences: MENTHOL,BLACK CHERRY, have grippier
& VIOLET, & tannin and green
CEDAR BAY LEAF peppercorn
Expect ripe black fruitExpect
with tart
notes, whereas
undertones of menthol, black and red
chocolate, and allspice.fruit flavors with Merlot blends have
Wines may be bolder undertones
with smoother tannins
The first Bordeaux
riper-tasting tannin. of violet, black and more
blend to red
PASO ROBLES & NAPA, pepper, and fruit notes.
become popular was
CA, USA bay leaf. Wines
not a red
may taste
AUSTRALIA lighter due to wine but a brilliant
MENDOZA, ARGENTINA higher acidity. red rosé called
SOUTH AFRICA BORDEAUX, Claret (“Clair-ette”).
TUSCANY, ITALY FRANCE Today, Claret
SPAIN SOUTH WEST is rare but can still
FRANCE be found under
“cab-er-nay
Cabernet Sauvignon saw-vin-yawn”
Profile dominant
FRUIT
BODY
flavors
TANNIN
ACIDITY BLA BLAC RED BAKI CEDA
variety / cabernet-
ALCOH CK K BELL NG R
OL CHE CURR PEPP SPIC
possible RRY ANT ER ES
flavors
sauvignon
Origin:
France
/ cabernet-sauvignon
REGIONAL DIFFERENCES: When Cabernet Sauvignon
comparing Cabernet Sauvignon wines is a natural
from different regions, you’ll notice some cross between
taste differences:
BLACK FRUITS, 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
regions lend
CALIFORNIA, Cabernet
FRANCE mid-1600s. Today, it
to more fruit-
USA tends
CHILEto exhibit is the most
forward wines
AUSTRALIA red fruit
NORTHERN planted wine grape in
with higher
ARGENTINA flavors
ITALY and a the world.
alcohol and
SOUTH AFRICAripe- lighter body.
WASHINGTON
tasting
CENTRALtannin.
AND STATE, USA
SOUTHERN NORTHERN
ITALY CALIFORNIA,
SPAIN USA
“mal-
Malbec bek”
aka: Côt
Profile dominant
FRUIT
BODY
flavors
variety / malbec
TANNI
N RED BLUE VAN SWEE COC
ACIDIT PLUM BERR ILLA T OA
Y Y TOBA
possible
ALCOH CCO
OL
flavors
Origin: South
West France
variety / malbec
Malbec originated in COMMON In Argentina, altitude is
South West STYLES
BASIC MALBEC a key
France around A juicy style of quality indicator for
Cahors but was Malbec with Malbec.
never considered an dominant red Higher-elevation
important fruit flavors Malbec will have
wine until Argentina and balanced higher acidity, more
revived the tannin, and is tannin, and
variety. Today, made with little additional flower and
Argentina to no oak herb notes.
produces over 75% aging. In France, Malbec is
of the world’s
mostly from
Malbec wines. RESERVA Cahors in the South
The majority of MALBEC West region.
Malbec in Higher-end This wine, with a more
Argentina comes Malbec wines earthy
from around tend to age in profile is much
“moore-ved”
MourvÈdre aka:
Monastrell,
Mataro
Profil dominant
e FRUIT flavors
variety / mourvedre
BODY
TANNIN
ACIDITY BLACK BLA CO SWE ROAS
ALCOHO BERRY CK CO ET TED
L PEPP A TOB MEAT
possible ER ACC
O
flavors
Origin:
Spain
variety / mourvedre
This variety is very REGION Looking for value?
old and may S
SPAIN Bottles of
have been Called Monastrell Spanish Monastrell are
introduced to Spain in Spain of superb
by and found in value and don’t require
the Phoenicians Valencia, Jumilla, aging.
who traveled into Yecla, Almansa, Decant Monastrell for
Catalonia around In
at Spain,
least 1Monastrell is
and Alicante. used
500 BCE. hour. in
Cava to make
Mourvèdre is most FRANCE sparkling rosé.
commonly Single-varietal
used as a blending Mourvèdre In France, Mourvèdre is
grape, and is wines are labeled also made
the “M” in the “Bandol,” an into a non-sparkling
Rhône/GSM blend. appellation in rosé. You can
It adds color, tannin Provence. find this style in
structure and Bandol, Provence.
“nebby-oh-low”
Nebbiolo aka: Barolo,
Barbaresco, Spanna,
Chiavennasca
Profil dominant
e FRUIT
BODY
flavors
variety / nebbiolo
TANNI
N RO CHE LEAT CLA ANISE
ACIDIT SE RRY HER Y
Y POT
possible
ALCO
HOL
flavors
Origin:
northern
Italy
variety / nebbiolo
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 BAROLO
regions vintages.
names of its two BARBARESCO
contain 70–100% During the mid-1800s
top regions: NEBBIOLO
Nebbiolo: Barolo was
Barolo and DALBA
a sweet red wine.
Barbaresco. LANGHE
Nebbiolo NEBBIOLO
wines are pale- ROERO Barolo Chinato is a
colored and GATTINARA richly spiced
aromatic—features CAREMA red vermouth made
of a light- GHEMME with Nebbiolo.
bodied wine— Lombardy
however, since VALTELLINA &
“nair-oh
Nero D’Avola davo-la”
aka:
Calabrese
Profile dominant
flavors
FRUIT
variety / nero-davola
BODY
TANN
IN BLAC BL LICO TOBA CHI
ACIDI K AC RICE CCO LI
TY CHER K PEP
possible
ALCO RY PL PER
HOL UM
flavors
Origin:
Sicily,
Italy
variety / nero-davola
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 and meaty flavors
often a subtly If you like the OXTAIL
will bring out
sweet smoky finish. candied red fruit SOUP
the wine’s bright,
flavors of Nero sweet fruit
Quality Nero d’Avola d’Avola,
FRAPPATO
you might BEEF AND
flavors.
wines are NERELLO
also enjoy other BARLEY
often described as Sicilian
MASCALESE
red wines: STEW
BACON
having red
BURGER
fruit, black pepper,
licorice, and
spice cake flavors.
“peh-tee
petit Verdot vur-doe”
Profil dominant
e FRUIT flavors
variety / petit-verdot
BODY
TANNI
N BLA PL VIO LILA SAGE
ACIDIT CK UM LET C
Y CHE
possible
ALCOH RRY
OL
flavors
Origin:
France
variety / petit-verdot
Petit Verdot is REGI Looking for a bolder
highly desired as a ONS
SPAIN Bordeaux
blending grape Found in blend? Seek wines
because of its Castilla-La with a higher
deep purple color, Mancha proportion of Petit
high tannin, and where it adds Verdot and/or
floral aromas. You’ll dark fruit Petite Sirah.
find this The most famous
flavors to Chilean
grape most Bordeaux
commonly used in Carménère, called
blends. “Purple Angel,”
Bordeaux blends.
adds 10% Petit
If you would like to BORDEAUX, Verdot to
taste a single- FRANCE embolden the wine
varietal Petit The classic “Left with notes of
Verdot, look in Bank” dark fruit, chocolate,
Washington State, Bordeaux blend and sage.
California has about
“peh-teet
Petite Sirah sear-ah”
aka: Durif,
Petite Syrah
Profil dominant
e FRUIT flavors
variety / petite-sirah
BODY
TANNI
N SUG BLUE DARK BLA BLAC
ACIDIT AR- BERR CHOC CK K
Y PLU Y OLATE PEP TEA
possible
ALCO M PER
HOL
flavors
Origin:
France
variety / petite-sirah
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,
BARBEC
and
Peloursin. oak aging or a meaty UE
small percentage pasta dishes.
Today, Petite Sirah
of Zinfandel,
Petite which
Sirah and MEATY
grows primarily
acts to soften
other opaque, PASTA
in California, where
the high tannin.
high-tannin red DISHES
it’s often used
wines contain 2–3 CASSER
to add body to
times as many OLE
Cabernet
Sauvignon and antioxidants as
Zinfandel. light, translucent red
wines like
Zinfandel and
“pee-
Pinotage no-taj”
Profil dominant
e FRUIT flavors
variety / pinotage
BODY
TANNI
N BLA BLACK FI MEN ROASTED
ACIDIT CK BERRY G THO MEAT
Y CHE L
possible
ALCO RRY
HOL
flavors
Origin:
South
Africa
variety / pinotage
Pinotage is the Look for Pinotage SIMILAR WINES: If
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 hint Petite 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
PINOTA
Abraham South African
Avoid low-quality GE
Herold, was Pinotage. AUSTR
AMERICA
bulk Pinotage.
attempting to N ALIAN
The wines can have
create PETITE SHIRAZ
a pungent
a wine that tasted SIRAH
note of tar and nail
like Pinot Noir
polish
but was hardy
remover—a sign of
enough to thrive in
volatile acidity
“sear-
Syrah ah”
aka:
Shiraz
Profi dominant
leFRUIT
BODY
flavors
variety / syrah
TANNIN
ACIDITY BLUE PL MILK TOB GREEN
ALCOH BERR UM CHOC ACC PEPPERC
OL Y OLATE O ORN
possible
flavors
Origin:
France
syrah
REGIONAL DIFFERENCES: When Regions where Syrah
comparing Syrah wines from different is a
regions, you’ll notice some taste single-varietal wine:
SOUTH AUSTRALIA
FRUIT-FORWARD
differences: SAVORY PLUM,
NORTHERN RHÔNE
BLACKBERRY, OLIVE, & CALIFORNIA, USA
BLUEBERRY, & GREEN COLUMBIA VALLEY,
SWEET PEPPERCORN Regions
WA, USAwhere Syrah
TOBACCO Medium- to full- is blended
Full-bodied wines bodied with other
CÔTES DUvarieties:
RHÔNE,
with wines with FRANCE
fruit-forward savory flavors of LANGUEDOC-
flavors of plum, olive, ROUSSILLON,
blackberry, boysenberry,
leather, green FRANCE
blueberry, sweet
tobacco smoke, peppercorn, CASTILLA-LA
chocolate, bacon fat, and MANCHA, SPAIN
baking spices, cocoa powder EXTREMADURA,
and vanilla RHÔNE, SPAIN
CALIFORNIA, FRANCE CATALONIA, SPAIN
“temp-rah-nee-
Tempranillo oh”
aka: Cencibel, Tinta
Roriz, Tinta de
Profile dominant Toro, Rioja, Ribera
FRUIT flavors del Duero

variety / tempranillo
BODY
TANNI
N CHE DRI CED TOBA DIL
ACIDIT RRY ED AR CCO L
Y FIG
possible
ALCOH
OL
flavors
Origin:
Spain
variety / tempranillo
REGIONAL WINES: AGING TERMS: COMMON
Tempranillo is Spanish wines STYLES
YOUNG
Spain’s top red can be identified (ROBLE/CRIANZA)
La Rioja
wine. It’s typically by
ROBLE/TINTO
aging terms. Juicy red fruit
RIOJA
labeled by its Rules
Littlevary
to no
from
oak flavors, herbs,
Castilla
regional y
name. region
agingto region. and a spicy kick
León
RIBERA DEL CRIANZA SOME AGING
DUERO ~6–12 months (RESERVA)
CIGALES aging in oak Red and black fruit
TORO RESERVA flavors,
La Mancha 12 months oak dried roses, and
VALDEPEÑA aging with up to baking
S 2 years of bottle spices
Extremadura aging
RIBERA DEL LONG AGING
GUADIANA GRAN RESERVA (RESERVA+)
Di d d d bl k
“tor-ee-gah
Touriga Nacional nah-see-un-
nall”
Profil dominant
variety / touriga-nacional
e FRUIT
BODY
flavors
TANNIN
ACIDIT VIO BLUE PL MI WET
Y LET BERR UM NT SLATE
ALCOH Y
possibleOL
flavors
Origin:
Portugal
touriga-nacional
Touriga Nacional is REGIO
a deeply DOURO NS ALENTEJO
colored red wine Expect flavors of Alentejo produces
grape that blueberry, a rich but
originated in the black currant, juicy style with
Douro Valley of violets, vanilla, black and red
Portugal. It has and subtle notes fruit, violet,
been traditionally of roasted licorice, and
used for Port wine, meat. Wine is usually a touch of
although structured with vanilla
several Portuguese There are just under
fine gravelly from oak aging.
winemakers 100 acres of
tannins.
have started to Touriga Nacional in the
create dry red DÃO US, found
wines with Touriga The Dão is mostly in Lodi, CA.
Nacional and cooler and higher
the other primary elevation than
Dessert
style / dessert
Wine
Dessert wines range

Madeira in style
from off-dry to very
Marsala sweet. The
sweetest and highest
acidity
Port of these dessert
wines can be
cellared for many
Sauternais years to develop
subtle nutty flavors.
sherry Some dessert wines
are stabilized
vin santo with the addition of
brandy in
a process called
fortification.
Fortified wines have
high alcohol
and can store open
for up to a
month.
This book includes to
examples of
common dessert
Types of Dessert
Wine
Fortified Late-Harvest WineDried Grape

Grapes are harvested late in
Wine the Wine
Wines are growing season when Also
the known as
preserved with the sugar Passito in Italy.
addition of spirits content is highest. Grapes are laid out
usually before to raisinate
all the grape sugar and lose up to 70%
is fermented. of their
moisture content.
Ice Wine / “Noble Rot” Wine

Eiswein Botrytis cinerea (aka
“noble rot”)
Grapes freeze is a fungal rot that
while still on the causes grapes
vine and are picked to shrivel and sweeten
and pressed with honey
before they thaw, and ginger-like flavors.
making a very
sweet wine.
“mad-deer-
Madeira uh”
Style:
Fortified
Profil dominant
Wine
e FRUIT
BODY
flavors
wine / madeira
SWEE
T BURN WAL PEA HAZE ORAN
ACIDIT T NUT CH LNUT GE
Y CAR OIL PEEL
possible
ALCO AMEL
HOL
flavors
Origin: Madeira
Island, Portugal
wine / madeira
QUALITY LEVELS &
AGING
FINEST/CHOICE/SE
LECT
Aged 3 yrs by
Estufa & made with
Tinta Negramoll.
RAINWATER ESTUFA METHOD

Medium-dry style Wine is heated in tanks
aged 3 yrs and for a short
typically blended period of time.
w/T. Negramoll.
CANTEIRO METHOD
5- Wines age naturally in
YEAR/RESERVE/MA barrels TINTAinNEGRAMOLL /
TURE
COLHEITA/HARVE warm rooms or under
RAINWATER
Aged 5–10 years
ST the sun.
Dry–sweet and basic
SWEETNESS and typically
A single vintage quality
TYPES OF MADEIRA
LEVELS
EXTRA DRY: blended
aged 5+ with
yearsTinta
by
SERCIAL
0–50 g/L RS Negramoll.Often a
Canteiro.
The lightest, extra-dry
single variety.
DRY: 50–65 10-YEAR/SPECIAL style
g/L RS SOLERA
RESERVE (serve chilled)
Multi-vintage
Aged 10–15 years blend VERDELHO
MEDIUM DRY:
by Canteiro. Light, aromatic, & dry to
65–80 g/L RS
First
Oftenyear of solera
a single med.
MEDIUM is listed
variety. on the dry wines (serve chilled)
RICH/SWEET: bottle but is no BUAL/BOAL
80 96 g/L RS 15-YEAR/EXTRA
longer made
“mar-sal-
Marsala uh”
Style:
Fortified
Profil dominant
Wine
e FRUIT
BODY
flavors
wine / marsala
SWEET
ACIDIT STE VANI TAM BRO TOBA
Y WED LLA ARIN WN CCO
ALCOH APRI D SUG
possible
OL COT AR
flavors
Origin:
Italy
wine / marsala
STYLES OF AGING TERMS
MARSALA & STYLES
GOLD (ORO) FINE/FINE IP
Made with All styles.
white grapes. Aged 1 year.
MARSALA FOR
COOKING
AMBER SUPERIOR
(AMBRA) All styles.
SUPERIOR SWEET MARSALA
Made with Aged 2 years.
RESERVE Use for sweet sauces
white grapes Dry to with pork
and cooked semisweet. and chicken or in
wine must.
MARSALA WINE Aged 4+ desserts such as
ROSSO
GRAPES years. zabaglione.
GRILLO
(RUBINO)
CATTAR VIRGIN/VIRGIN
Rare.
ATO A red DRY MARSALA
SOLERA
SWEETNESS
Marsala
INZOLIA with up Use for savory
Dry. Aged 5+
LEVELS
to 30% white
GRECIA entrées, to add
years.
DRY
NERO
NO
grapes. nutty flavors in beef
D’AVOLA (SECCO):0–40 tenderloin,
VIRGIN
PIGNATELL g/L RS mushrooms, turkey,
O STRAVECCHIO
/
SEMISWEET or veal. Dry
NERELLO
MASCALES VIRGIN
(SEMISECCO): Marsala tends to be
E RESERVEg/L RS
40–100 the more
Dry. Aged 10+ versatile choice to
SWEET/GD have on hand.
years
“port”
Port Style:
Fortified
Wine
Profil dominant
e FRUIT
BODY
flavors
TANNI
wine / port
N RIPE RASPB CINN CAND STAR

ACIDIT BLACK ERRY AMO Y ANISE
Y BERRY SAUC N APPLE
possible
ALCO E
HOL
flavors
Origin:
Portugal
wine / port
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
RUBYtend to have they10-YEAR
more spice
Red fruit and are Raspberry,
aged by thedried Stoppered with a
notes and tannin.
chocolate winery, they can
blueberry, standard corkPORT
VINTAGE
be enjoyed
cinnamon, clove, andSingle-vintage
designed to
flavors with
immediately. agePorts
40+ years.
spicy acidity and caramel from
exceptional years.
LBV (LATE 20-YEAR Expect to
BOTTLED Fig, raisin, caramel, age for a
VINTAGE) orange minimum of 10
Red and black zest, and years and ideally
30–50
fruit flavors, cinnamon
years.
spice, and
cocoa with high 40-YEAR CRUSTED PORT
tannin and Dried apricot, A multi-vintage
acidity orange zest, Port
caramel, and designed to age
WHITE
toffee just like
Dried peach,
vintage Port.
white pepper,
Wi ft
“sow-
Sauternais turn-aye”
Style:
Noble Rot
Profil dominant
e FRUIT
BODY
flavors
wine / sauternais
VERY
SWEET LEM APRI QUI HO GIN
ACIDITY ON COT NCE NEY GER
ALCOH CU
possible
OL RD
flavors
Origin:
France
wine / sauternais
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 vintages when
with white grapes. wine-producing
The popular areas in Bordeaux white grapes
choice. that are typically develop noble rot.
Sémillon adds SAUTERNES
found close to
body and BORDEAUX
the river where An average glass of
MOELLEUX
grapes often Sauternes
tropical fruit BARSAC
notes. develop noble rot has nearly 17 grams
SAINTE-CROIX-
(see Glossary). of sugar per
DU-MONT
SAUVIGNON LOUPIAC 4 oz serving.
BLANC GRAVES However, due to the
Adds lime and SUPÉRIEURES wine’s high natural
PREMIÈRES acidity, the
grapefruit CÔTES DE
notes with sugar level tastes
BORDEAUX balanced.
tingling acidity. CADILLAC
“share-ee”
Sherry Style:
Fortified
Wine
Profil dominant
e FRUIT
BODY
flavors
OFF-
wine / sherry
DRY JACK SAL PRES BRAZI ALMO

ACIDITY FRUIT INE ERVE L NUT ND
ALCOH D
possible
OL LEMO
N
flavors
Origin:
Spain
wine / sherry
DRY SHERRY SWEET SHERRY
STYLES STYLES
These Sherry wines Sweet Sherries are
are made with typically
Palomino Fino produced with SOLERA AGING
grapes
FINO and
& come in Pedro PXXiménez
(PEDRO or Sherry wines
a range of styles
MANZANILLA Moscatel grapes.
XIMÉNEZ) employ a unique
depending on
Very light styles The sweetest multi-vintage aging
the with
winemaking
salty style made of technique
method.
fruit flavors. Serve Pedro Ximénez called a solera.
4-SCALE
chilled. with fig and Soleras are tiers
SOLERA
date flavors. of barrels with 3 to
AMONTILLADO MOSCATEL 9 steps called
Slightly bolder A very sweet criaderas, or scales:
New wine goes into
nutty style in style made of the top scale,
between Fino and Muscat of and finished wine is
Oloroso. Alexandria with taken in small
caramel flavors. portions from the
PALO CORTADO SWEETENED bottom scale.
Rich with roasted SHERRY Wines “run the scales”
flavors of Typically made for at least
coffee and by blending 3 years up to 50 years
molasses. Oloroso Sherry (or more).
with PX There is also a rare
“vin son-
Vin Santo tow”
Style: Dried
Grape Wine
Profile dominant
FRUIT
BODY
flavors
wine / vin-santo
VERY
SWEET PERF FI RAI ALM TOFF
ACIDITY UME G SIN OND EE
ALCOH
possible
OL
flavors
Origin:
Italy
wine / vin-santo
Vin Santo is made COMMON Tuscany and Umbria
with the STYLES
WHITE VIN are the main
appassimento SANTO regions that
method. Grapes are The most produce Vin Santo
harvested and laid common type of in
out on straw Vin Santo has Italy. You can also
mats for up to 6 dried fig, find excellent
months where almond, and passito-style aged
GRAPES
STRAW RAISINS
they will dry and toffee flavors Malvasia
Vin Santo is
MATS RED VIN SANTO wines from Sicily
lose about 70% and is made traditionally
Then, the raisinated A rare style of
of their water primarily called Malvasia
enjoyed
grapes are
content. Vin Santowith delle
squeezed and put Malvasia Bianca duringLipari.
Easter week
called Occhio di
into oak or and and paired
Pernice
chestnut barrels to Trebbiano. with almond
offers caramel,
vinify. The biscotti.
coffee, and
fermentation is very hazelnut flavors
slow and can and is made
t k 4 t h
Wine Regions
winefolly.com / learn
Wine
Regions
/ region
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
/ world-wine-regions
produced in the world. 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 WARM CLIMATE REGION

HOT CLIMATE REGION
CoolCLIMATE
climate regions Warm climate Hot climate regions
REGION
are known regions are known are known for
to produce fine for red and white bolder red wines with
white wines with wines with moderate to
higher acidity. moderate to high low acidity.
Cooler growing acidity.
regions are found in
latitudinal
zones closer to the
poles,
higher elevation
Where Wine
Grows
LATITUDINAL
ZONES WHERE
The WINE GRAPES
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
make wine due to their
unique
microclimates
Argentina
Argentina is a New World region that is most
known for a bold and fruity style

of Malbec. The country accounts for over
region / argentina
75% of the world’s Malbec wines.
Top wines of
Argentina
MALBEC CABERNET BONARDA (DOUCE
The country’s top SAUVIGNON NOIR)
wine ranges in Argentine Cabernet Also known as
taste from juicy Sauvignon Charbono in
tart raspberry offers rich black California, Bonarda is
flavors
MEN to rich
LUJÁN raspberry,
MEN mocha,
LUJÁN theLAsecond
blueberry
DOZ and
DE and tobacco
DOZ DEleaf most planted
RIOJA
sweet
A tobacco CUYO flavors
A with
CUYO Argentine
MENDO grape.
depending
SALT UCO
SYRAH on medium tannin
TORRONTÉS MAIPÚand Expect
ZA flavors
PINOT NOIR of black
vintage,
A
Argentine quality,
VALLEY
Syrah peppery
Argentina’s own currant,
Argentine Pinot Noir
and oak program.
offers full-bodied acidity. ranges in
variety licorice, and dried
offers flavors
flavors of taste from dry and green herbs.
of ripe raspberries,
boysenberry, citrusy, to PATAGONIA
rhubarb,
SALTA UCO VALLEY
licorice,
SAN JUAN off-dry
CATAM with rich minerals, and spiced
plum,
UCO andVALLEY
cocoa. aromas (MENDOZA)
ARCAof peach plum.
The(MENDOZA)
best andLAguava.
examples come RIOJA
from high
elevation
Australia
Australia is most famous for Shiraz, a very
rich, smoky, and fruit-forward style

of Syrah. Australia has 3 distinct climate areas
region / australia
offering a range of wines.
Western South and Victoria and

Australia Central Tasmania
WARM CLIMATE HOT CLIMATE COOL CLIMATE
Western Australia is The largest area is A much cooler area
famous for famous for produces
unoaked smoky and rich Pinot Noir and
Chardonnay. Shiraz, Sémillon, PLUMMY PINOT
Chardonnay with
UNOAKED BOLD SHIRAZ NOIR
However, the
CHARDONNAY and Chardonnay. excellent acidity.
BUTTERY
region makes quite a Cooler micro CREAMY
This area tends
SAUVIGNON CHARDONNAY CHARDONNAY
bit of lighter- regions produce to make leaner, more
BLANC DRY RIESLING CITRUSY
bodied Cabernet excellent petrol- elegant red
ELEGANT SAUVIGNON
Sauvignon, driven dry Rieslings wines.
CABERNET & BLANC
tasting of ripe black and peachy
MERLOT
Australia detail
Austria
Austria is a cool climate growing region
famous for Grüner Veltliner wines.

Austria is known for its minerally white
region / austria
wines and spicy red wines.
Top wines of
AUstria
GRÜNER ZWEIGELT BLAUFRÄNKISCH
VELTLINER (“zz-Y-gelt”) A (“blao-frankish”) A
The country’s light-bodied red spicy medium
champion wine with bold cherry red wine with red
ranges from light flavors and a BURGENL
forest-berry
BURGENLA AND and dry
peppery citrus slight herbaceous flavors CARNUNT
Peppery ND NIEDERÖS
flavors to richer bitter noteCARNUN
on tannin. UM
regions NIEDERÖS TERREICH
Reserve level the finish. TUM
Rosé THERMENR
TERREICH
wines thatWEINVI
NIEDERÖS are often wines are fruity.
BLAUER THERMEN PINOT BLANC
EGION
oaked andERTEL
TERREICH REGION
PORTUGIESER Known as
have moreTRAISE
Fruity tropical Simple light red Weissburgunder,
fruitregionsNTAL
flavors.
KREMST wines tasting of this
NIEDERÖSTE redNIEDERÖS
berries and NIEDERÖSTER
wine offers floral
RREICH AL TERREICHTHERME REICH
KAMPT woody herbs with aromas with a
NREGIO
AL lighter tannin and dryLEITHABERG
herbal minerally
N (BURGENLAND
WAGRA acidity. WEINVIE taste.
)
M RTEL
WACHA
U
Chile
Chile is a cool climate region most known for

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 CLIMATE
CLIMATE CLIMATE
The higher elevation
Coastal Chile is The inland valleys vineyards in
chilled by the include the the foothills of the
frigid Humboldt Central Valley Andes produce
current. Wines Region and are red wines with tannin
CHARDON
that thrive here known for elegant
BORDEAUX structure
SYRAH
NAY slightly
include redBLEND
wines. The and, on good
CABERNET
SAUVIGNO
saline citrus- zone focuses on red
PETIT vintages, offer
SAUVIGNON
N BLANC
driven white wines Bordeaux
VERDOT plentiful ripe fruit
CABERNET
andPINOT
juicy Pinot blends
SYRAHwith red fruit flavors
FRANC along
NOIR
Noir. flavors
CARMÉNÈRE
and with heightened
CARMÉNÈRE
heightened
CARIÑENA acidity. acidity.
France
A wine region known for earthy and mineral-
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 CLIMATE
Mediterranean
Northern French Central France French wines have
CHAMPAGNE
wines have very BORDEAUX
wines have LIMOUX
medium acidity, ripe
MUSCADET
high acidity, tart SÉMILLON
moderate acidity, SPARKLING
fruit, and
LOIRE
fruit, and mineral BEAUJOLAIS
tart fruit, and PROVENCE
rustic earthy flavors.
SAUVIGNON
flavors. soilGAMAY
flavors. ROSÉ
REGIONAL
BLANC
REGIONAL RED
REGIONAL RHÔNE/GSM
PRODUCTION:
BURGUNDY
PRODUCTION: BORDEAUX
PRODUCTION: BLEND
CHARDONNAY BLEND CORBIERES
LOIRE CHENIN NORTHERN CARIGNAN &
BLANC RHÔNE SYRAH GSM
France: Bordeaux
Merlot and Cabernet Sauvignon originate in
region / france / bordeaux
Bordeaux and are blended into the

Classification of red
eponymous Bordeaux Finding
Blend. Red Quality
wines make
Pay attention to
up nearly 90% of the production.
bordeaux vintage and look
for wines labeled by
their
sub-appellation. If
you see the
term “Grand Vin de
Bordeaux”
GOOD
printed on the label,
thisVINTAGES:
is
typically
2010, a
2009,
producer’s best
2008, 2005,
Top wines of wine.
2003
“LEFT BANK” “RIGHT BANK” CÔTES
2000, DE
1998,
Bordeaux
BORDEAUX BORDEAUX 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 that taste of
BORDEAUX BLANC ROSÉ AND SAUTERNAIS
wines taste of Cabernet Franc. spicy red fruits, green
This blend is mostly CLAIRET A group of dessert
black currant, Wines taste of bell pepper,
Sémillon and Rich and deeply wine regions
pencil lead, violet, leather, strawberry, and herbs with grippy
Sauvignon Blanc and colored dry rosé can be found along
tobacco, cocoa, fig, plum, vanilla, bold tannin.
tastes of wines with flavors the Garonne
and licorice with grilled almonds, Wines age 10 years.
citrus, chamomile, of red currant, River. The largest
dense structured and smoke with
grapefruit, and wild strawberry, appellation is
tannins. Many silky refined
beeswax. Bolder Bordeaux
peony, and rose Sauternes, which
will age 20 years. tannins. Some will
Blanc hips. Clairet produces
age 30 years.
come from Pessac- (“Clair-ett”) was viscous, honeyed,
Léognan and the waxy, and
h d l l f h ll
France: Burgundy
Chardonnay and Pinot Noir come from
region / france / burgundy
Burgundy. The production is about 60%

Classification
Chardonnay of Termsknown for
but Burgundy is most
Domaine: a winery
Burgundy
floral andWines
earthy Pinot Noir. with vineyards
Negociant: a brand
that buys
grapes or wine
Clos: a walled
vineyard
GOOD
VINTAGES:
Lieu-dit/Climat:
2013, 2012,
Top wines of vineyard
name2011,
plot
2010,
listed on the
Burgundy
CHABLIS PINOT NOIR 2009,
label
CHARDONNAY2005
Chablis produces (CÔTE D’OR) (CÒTE D’OR)
mainly unoaked At the Village level, The Côte d’Or
Chardonnay. Wines wines taste produces mainly
taste of rustic with notes of oaked Chardonnay.
yellow apple, mushrooms, Wines taste
passion fruit, and potting soil, and of yellow apple,
citrus, with high tart berries. lemon curd,
acidity. At the
CHARDONNAY Premier
CRÉMANT Cru and
DE quince
PINOTtart,
NOIR vanilla,
Grand Cru level,
(MÂCONNAIS) Grand Cru
BOURGOGNE wines and hazelnut.
(OTHER REGIONS)
Chablis
The is made
Mâconnais have
A moderate
sparkling wine Look in
Côte the Côte de
Chalonnaise
more
makes a lightwith
toasty tannin with flavors
appellation that Beaune for
also produces
oak.
unoaked style of of dried cranberry, high-quality
produces white and Pinot Noir with
Chardonnay with candied
rosé bubbly Chardonnays
plummy fruit,
flavors of ripe hibiscus, vanilla,
wines with the and produced in this
boysenberries, and
yellow apple with rose. method as
same style. along
clove,
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
region / france / rhone
Classification of
blends and savory herbaceous Finding
Northern Quality
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
GOODand more
variation
VINTAGES:
age-ability from
2012, 2010,
higher quality
Top wines of The Rhône 2009, 2007,
producers, particularly
2005,
Valley
CÔTES DU RHÔNE ROSÉ & inCÔTES
the DU RHÔNE
2001, Rhône
northern 2000 and
RHÔNE RED TAVEL ROSÉ WHITE
Some of the Rhône rosé bursts the crus. and
Marsanne
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
blend. As bold as
CHÂTEAUNEUF- ofNORTHERN
Tavel are said to ofMUSCAT
apple, beeswax,
BEAUMES
these wines
DU-PAPE can have been
RHÔNE SYRAHa and
DE VENISE
be, they’re
One of the rarely favorite
boldest The of the of
birthplace writer A
granite-like minerals.
rarity, Muscat Blanc
oaked. Flavors
age-worthy and man’s
Syrah offers rich Northern
goes into
range from
southern sweet
Rhône man, Ernestwines
and dense Rhône
what the delivers
Frenchthe
call a
candied
blends are made Hemingway.
that typically boldest
VDN or whites
raspberries
with no lesstothan 13 have a meaty edge with notesNaturels”—
“Vin doux of
leather
differentand bacon to them along almond,
a fortifiedwhite
fat.
grapes. The peach,
with loads of black dessert wine.and orange
Wines
dominant varieties currant, blossom.
are rich with
include Grenache, licorice, plums, and aromas of orchids,
Germany
Germany is a cool climate growing region
known mostly for Riesling as well as

ripe and rustic Pinot Noir.
region / germany
Top wines of
Germany
RIESLING MÜLLER- PINOT NOIR
The top German THURGAU Pinot Noir
grape, known for A simple aromatic (Spätburgunder)
aromatic wines that white wine with offers
range in style RHEINH
peach and floral cranberry, cherry,
MOSEL ESSEN BADE
from dry
RHEINGA or “trocken” flavors that is and subtle
FRANKE N
to U
sweet ice often a touch earthy flavors. Wines
N FRAN
wine or “eiswein.”
RHEINHES sweet. are often
PFALZ KEN
DORNFELDER
SEN PINOT GRIS & likened
AHR to red
SILVANER
MITTELRH
A simple medium PINOT BLANC Burgundy.
A light dry white
EIN
red wine with Germany produces wine with high
sweet red fruit a rich style of acidity and flavors of
flavors, an Pinot Blanc RHEINHES
citrus zest
RHEINH SEN
herbaceous green (Weissburgunder)
BADE and green apple.
ESSEN FRANKEN
note, medium andN
PFALZ
tannin, and spicy Pinot Gris
acidity. (Grauburgunder)
with
white peach, citrus,
Italy
Italy is known for its concentrated rustic

wines. The country can be divided into
three major areas, each with a different
region / italy
climate.
Northern italy Central Italy Southern

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

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

Zealand
SAUVIGNON PINOT NOIR CHARDONNAY
BLANC Marlborough tends Bold lemon and
The most to offer tart tropical fruit
important wine of red fruit flavors, flavors with crisp
New whereas Central acidity and
MARLBO CENTRAL HAWKE’S
Zealand explodes Otago produces usually a touch of
ROUGH OTAGO BAY
with flavors of wines with ripe oak, which adds
GISBORN
NELSON WAIRARA
gooseberry,
HAWKE’S raspberry flavors. toasty
E caramel and
PA
passion
PINOT fruit,
BAY GRIS lime, RIESLING
MARLBOR vanilla flavors.
BORDEAUX
MARLBOR
tomato
Both drystalk, and
and off-dry styles
Wines
OUGH range from bone-dry
BLEND
OUGH
grapefruit.
with with A light fruity style
notes of apple, pear, lime notes to lusciously
with juicy
GISBORNE
honeysuckle, MARLBO HAWKE’
sweet and aromas of ripe
andCANTERBURY/WAIPARA
spice bread. ROUGH S BAY
tasting of apricots and
black cherry,
VALLEY CENTRA NORTHL
honey. baking spices, and
NELSON L AND
coffee.
OTAGO AUCKLA
NELSON ND
Portugal
Portugal is most famous for Port but also
produces excellent dry wines with

more than 200 native wine grapes.
region / portugal
Top dry wines of

Portugal
TOURIGA TEMPRANILLO ALICANTE
NACIONAL Tempranillo is labeled asBOUSCHET
Quite possibly “Aragonez” A rare wine grape
Portugal’s most in southern Portugal and
that has red
important grape, “Tinta skins and red flesh.
used
DOU in Port and Roriz” in
ALL OF the north. Wines
Wines
ALENToffer
dryROred blends. offer
PORTUGA bold
EJOblack fruit and
Wines
DÃOoffer smoky
L red fruit flavors,
black pepper
LISBO
flavors of black
TRINCADEIRA cinnamon,
ARINTO flavors
FERNÃO
A withPIRES
a sweet
plum, blackberry,
Unique woodsy- and bittersweet chocolate.
smoky
When young, wines An aromatic wine
mint,
tastingand violet.
wines are lean with tobacco finish.
with perfumed
with notes of red citrus pith flavors. floral aromas. Wines
fruit, barbecue
ALENTE As they age, are
smoke,
JO hickory, they
ALLdevelop
OF sometimes
LISB blended
plum sauce,
LISBOA flavors of
PORTUGA lemon, with
OA Viognier
raisins, kerosene, almond,
L and to TEJ
add richer flavors
and chocolate. honeycomb. Arinto of O peaches
is and honeysuckle.
sometimes aged in
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

grapes are used for brandy.
Top wines of South

Africa
CHENIN BLANC CABERNET PINOTAGE
The country’s top SAUVIGNON Quality producers
wine offers 6 Wines are bold and offer wines with
main styles: fresh & herbaceous blackberry,
fruity; rich & with flavors of raspberry, and plum
STELLE PAARL
unoaked;
PAARL rich & black pepper, black sauce with a smoky
NBOSC STELLENB
oaked; rich &
SWARTLA currant, and earthy sweet
H OSCH
sweet;
ND very sweet; notes of tobacco
SWARTLAfinish.
and a sparkling PAARLand clay.
graphite
STELLENB
SHIRAZ/SYRAH CHARDONNAY SÉMILLON
ND
style called
OSCH
Bolder SyrahCap Chardonnay grows Wines are rich and
Classique.
wines with spicy well in the full-bodied
flavors of black cooler southern with flavors of
STELLEN
pepper, licorice, parts. Wines have Meyer lemon,
BOSCH WALKER BAY FRANSCH
raspberry, and baked apple notes, yellow
HOEK apple, wax
PAARL ELGIN (NW OF
plum sauce. lemon zest, lips, and creamy
STELLENB
SWARTL WALKER BAY)
and vanilla flavors hazelnut.
OSCH
AND
from oak aging.
Spain
A region most known for its full-bodied fruity

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 CLIMATE
CLIMATE CLIMATE
Southern Spanish
Northwest Spanish Northern Spanish wines have
wines have wines have medium acidity,
high acidity, tart medium acidity, sweet fruit, and
ALBAR
fruit, and mineral CAVA
ripe fruit, and GARNACHA
rustic clay flavors.
IÑO
flavors. VERDEJO
mineral flavors. (GRENACHE)
REGIONAL
MENCÍ
REGIONAL GARNACHA
REGIONAL MONASTRELL
PRODUCTION:
A
PRODUCTION: (GRENACHE)
PRODUCTION: (MOURVÈDRE)
CARIGNAN SHERRY
PRIORAT (GSM
BLEND)
RIOJA
(TEMPRANILLO)
RIBERA DEL
United States
The United States is most known for its bold,
fruity red and white wines. Three
region / united-states
regions produce the majority ofWHAT

US wine.
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/CO COOL CLIMATE
CLIMATE OL
CLIMATE A cool climate region
California wines most known
have rich ripe A slightly cooler for its native
fruit flavors and region than American hybrid
CHARDONN
medium acidity. BORDEAU
California, grapes that survive
X BLENDred CONCO
TheAYcoastal areas producing icyRDwinters.
areCABERNET
cool enough PINOT
wines Reds range from
SAUVIGNON NOIR NIAGAR
for Pinot Noir and with higher acidity slightly
A sweet to
MERLOT
Chardonnay. andCHARDO
ripe fruit dryROSÉ
and rustic.
PINOT NOIR NNAY
flavors. Whites are zesty.
ZINFANDEL RIESLING MERLOT
PINOT RIESLIN
GRIS G
USA detail
USA: California
A large and varied region known for bold
winefolly.com / learn / region /
fruit-forward wines. Three regions

make most of California’s wine, and each
united-states / california
region is suited for different wines.
Top California
NORTH COAST CENTRAL COAST INLAND VALLEYS
Regions
The North Coast The Central Coast The Inland Valleys are
contains Napa can be hot and dry
and Sonoma and separated into two regions most known
can be split into distinct for large-
two climate areas: climate areas: scale commercial
theWARM
cooler HOT valleys
coastal CLIMATE wine production.
CLIMATE
coastal areas and Inland areas
that receive The AVAs of Madera
theInland
warmerareas of such as
morning Santa
fog, and and Lodi
Napa,
inland valleys and hot,Barbara & Paso make 75% of the
Sonoma, &
hillsides. dryRobles
inland areas. wineZINFANDEL
in this area.
Lake County CABERNET PETITE
The region has many
COOLER COOLER SIRAH
CABERNET SAUVIGNON old vineyard
CLIMATE CLIMATE MUSCAT
SAUVIGNON SYRAH plantings of OF
Coastal areas Coastal areas ALEXANDRI
ZINFANDEL ZINFANDEL Zinfandel, Petite
of Sonoma, of San Luis A Portuguese
SYRAH Sirah,
Napa, & Obispo & Santa BRANDY
varieties like
Mendocino Barbara GRAPES
Touriga Nacional, and
County PINOT NOIR Muscat of
PINOT NOIR CHARDONNAY Alexandria that have
CHARDONNAY SYRAH potential.
MERLOT
USA: Northwest
The Northwest is characterized by fruit-forward
winefolly.com / learn / region /
wines with moderate acidity.

Washingto Oregon
The region can be split into two major regions by
united-states / northwest
climate.
n WARM COOL
CLIMATE CLIMATE
Top Wines of Top Wines of

Washington
BORDEAUX BLEND
oregon
Bordeaux blends from the dry and
PINOT NOIR
Atsunny
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 Oregon Pinot Gris offers
Ranging from dry to sweet, Washington
delicate aromas of pear,
Rieslings offer white nectarine, and peony. The
mouth-quenching acidity and flavors
winesofare typically
yellow peach, made in a dry style that is
honey, and limeade. zesty and refreshing.
SYRAH CHARDONNAY
At their best, Washington SyrahsThe
offer
cooler climate of the
Glossary
Aroma compounds enough to produce the
ABV are derived minimum
The abbreviation of from grapes and alcohol level.

basics / wine-terms
alcohol by fermentation Chaptalization is

volume, listed by and are volatilized illegal in the United
percent on a by the States and
wine label (e.g., evaporation of common in parts of
13.5% ABV). alcohol. France.
Acetaldehyd Astringent Clarification/Fi
e A drying mouthfeel ning
A toxic organic typically
A process after
chemical caused by tannins
fermentation
compound that is that bind to
produced in salivary proteins Cru proteins and
where
dead yeast
our bodies in order causing them A French term meaning
cells are removed. To
to metabolize to depart the “growth”
Amino Acids clarify, either
ethyl alcohol. It is tongue/mouth. It which signifies a vineyard
Organic
the cause compounds
of
Carbonic
results in a rough
a protein, such as
area of
casein (from
that actpoisoning.
alcohol as Maceration
sandpapery recognized quality.
milk) and egg whites
building blocks of sensation in the
A winemaking methodor a vegan
Acidification
proteins. Red mouth.
where
Diacetyl
clay-based agent like
wine
A wine contains
additive 300– uncrushed grapes areAn organic compound
bentonite
1,300 mg/L
process common
Brix (symbol
placed in found
or kaolin clay are
of whichand
in warm proline
hot a °Bx)
sealed vat and topped in wine that
added. Thesetastes like
accounts for
climate growing up with butter.
fining agents bind to
Relative density
to 85%.to increase carbon dioxide. WinesDiacetyl
regions comes from oak
the particles
scale for sucrose
acidity by created aging
and pull them from
Appellation dissolved in grape
adding tartaric or without oxygen have and malolactic
the wine,
juice used for
A legally
citric defined
acid. low tannin the fermentation.
making it clear.
determining
geographical
Acidification is less and color with juicy
potential alcohol fruit
location
common usedin to flavors
level of a wine. ABV Esters
identify where
EU countries and and bold yeast aromas.
is about
the
more grapes
common in ainwine This
55–64% of the Brix
E t t f
tasting region winemakin scientifi grape
term term g term c term term
brandy. For example, (malic) to another type of

about 30% acid
Oak:
basics / wine-terms
of Port wine is (lactic). MLF is common European
on
spirits that raises nearly all red wines and European oak
the ABV to 20%. some (Quercus robur) is
white wines, like sourced primarily in
Glycerol Chardonnay. It France and
A colorless, odorless, is responsible for creating Hungary. Depending
viscous, the on where it is
sweet-tasting liquid compound diacetyl, which grown it can range
that is a smells from medium
by-product of and tastes like butter.grainedOxidation
to very fine
fermentation. In red grained.
wines there are Minerality
Noble Rot When wine is exposed to
Grape: Clone
about 4–10 g/L and
European oak is
too
Minerality is
Noble rot is a not thought
knownto for adding
Wine
noble grapes
rot winesare much oxygen, a chain of
be
fungal infection flavors of vanilla,
cloned
containfor 20+their
g/L. chemical
presence
caused byofBotrytis
trace minerals
clove,in
allspice,
beneficial traits
Glycerol has been reactions occurs that
wine but
cinerea, more likely the
and cedar.
much like other
considered to alters the
presence in areas
common
agricultural
add a positive, rich, compounds
Off-Dryin the wine.
of
withsulfur
highcompounds, which
products. For
oily mouthfeel One of
sometimesIttaste
humidity. is like chalk,
A term to describe a you
example,
to wine, however, the obvious changes
flint,
considered a flaw wine
there
studiesare over
have can that is
or red
in gravel.
grapes and slightly
1,000
shown registered
that other sense issweet.
an increased
wines, but in level of
clones of the
traits, like Pinot
alcohol white grapes it is acetaldehyde, which
cultivar.
level and residual appreciated for smells similar
sugar, have a
Grape Must
greater effect on
adding flavors of to bruised apples in
honey, ginger, white wine
Freshly
mouthfeel. pressed
marmalade, and and artificial raspberry
grape juice that
chamomile, flavor and
still contains the
making wines nail polish remover in red
seeds, stems,
sweeter. wines.
and skins of grapes.
Oxidation is the opposite
Lees Aging Oak: of
tasting region winemaki scientifi grape
term term ng term c term term
or present on
Phenols grapes before
Volatile Acidity
A group of several hundredfermentation. Wines (VA)

basics / wine-terms
chemical compounds range found from

in
Acetic acid is the volatile
wine that affect the taste,
about 10 ppm acid in
color, (parts per million) wine that turns wine to
and mouthfeel. Tannintois350ppm—the
a
vinegar.
type of legal US limit. In small levels it adds to
phenol called a polyphenol.
Comparatively, the
bacon contains complexity of flavor and
Reduction nearly double that in high
When wine doesn’t receive of wine and levels it causes the wine
enough french fries contain to spoil.
air during fermentation, the 2,000
about
yeast will substitute its Terroir
need
ppm SO2.
of (“Tear-woh”) Originally
nitrogen with amino acids aSulfur
French
(found
Residual Sugar Compounds
in grapes). This creates
(RS)
word that is used to
sulfur
describe how
The sugar from
compounds thatgrapes left compounds
Sulfur
can smell
a particular region’s
over
like affect the
climate, soils,
in a wine after fermentation
aroma
rotten eggs, garlic, aspect and
burnt tasteand
(terrain), of
stops.
matches,Some wines arewine. In low
traditional
fermented levels
rotten cabbage, or sometimes they offer
winemaking practices
completely dry,like
positive traits and some
passion are aromas
positive
affect the
stopped
fruit or before all theof sugar
minerals
taste of theor some
wine.
is
wet flint rocks. Reduction tropical
is fruits.
converted
not to alcohol to
InTypicity
high levels they
create
caused by “sulfites” being smell of rotten
A wine that is typical
a sweet
added wine. Residual Sugar
eggs, garlic, or
of a
ranges
to wine. from nothing to about
rotten cabbage.
particular region or
220
style.
g/L (which is viscous and
sweet Vanillin
like syrup).
h f
Index
acidity. See also high-Argentina Austria
acid wines; regions, 178–79 regions, 184–85
low-acid wines; Cabernet Sauvignon, Grüner Veltliner,
medium- 136–37 58–59
acid wines
Malbec, 138–39 Barbaresco (Nebbiolo),
additive acidification
Pinot Noir, 100–101 142–43
process,
Syrah, 152–53 Barbera, 104–105
218
Torrontés, 90–91 Barolo (Nebbiolo), 142–43
perceived sweetness barrels
aroma
and, 9 alcohol content and, color imparted by oak, 15
range of, 10 11 flavors imparted by oak,
in red versus blue- aroma compounds, 219
violet tinted 218 solera aging, 169
wines, 15 to evaluate, 16–17 tannin from new oak, 10
volatile acidity, 220 glassware and, 16, 24Beaujolais (Gamay), 98–99
aerating and decanting,primary, secondary, Bierzo (Mencía), 114–15
27 and tertiary
aromas, 16 blind tasting, 20
aging
aromatic white wines body, 11. See also full-
aromas developed
Chenin Blanc, 82–83 bodied
during, 16 flavor pairing, 31–37 wines; light-bodied
in oak barrels, 10, 15, Gewürztraminer, 84– wines;
219 85 medium-bodied red
of Port, 165 Muscat Blanc, 86–87 wines
solera process, 169 production stages, 81 boldness, 11
temperature and Riesling, 88–89 Bordeaux Blend, 134–35
fridges for, 29 Torrontés, 90–91 bottles
Aglianico, 132–33 astringency, 10, 218 labels, 7
Albariño, 56–57 Australia to open, 26
alcohol content. See regions, 180–83 servings in, 3
also high- Cabernet Sauvignon, sizes and names, 6
alcohol wines; low- to store, 29
alcohol 136–37
wines; medium- Chardonnay, 72–73 Bouchet (Cabernet Franc),
alcohol Merlot, 116–17 106–107
wines Pinot Noir, 100–101 Bourgueil (Cabernet Franc)
aroma and, 11 Riesling, 88–89 106–107
Brix number 218 Sauvignon Blanc 64– Breton (Cabernet Franc)
Cabernet Franc, 106– Pinot Noir, 100–101 dry Marsala for cooking,
107 Sauvignon Blanc, 64– 163
Cabernet Sauvignon, 65 dry Sherry styles, 169
136–37
Syrah, 152–53 Grüner Veltliner, 58–59
Cabernet-Merlot
(Bordeaux Chinon (Cabernet Marsanne Blend, 74–75
Blend), 134–35 Franc), 106–107 Muscadet, 60–61
Calabrese (Nero climate. See region andPinot Gris, 62–63
climate
d’Avola), 144–45 color and hue, 14, 15 Prosecco, 52–53
rosé, 92–95
California wines. See corked wine, 17 Sauvignon Blanc, 64–65
under United Côt (Malbec), 138–39 Sémillion, 76–77
States Côtes du Rhône Blanc Soave, 66–67
calories, 3, 5, 9 (Marsanne Vermentino, 68–69
Carignan, 108–109 Blend), 74–75 Durif (Petite Sirah), 148–
eiswein. See ice
Carignano (Carignan),decanting,
Côtes du Rhône
27 49
wine
108–109 dessert
(Rhône/GSM
wines
Cariñena (Carignan), flavorBlend), 31–37 faults, 17
122–23
pairing,
108–109 countries
Madeira, producing
160–61 Favorita (Vermentino), 68–
Carménère, 110–11 wine. See
Marsala, 162–63 69
Cava, 46–47 wine-producing fish and shellfish pairing,
Port, 164–65 31, 35
countries
Cencibel (Tempranillo),Sauternais, 166–67 flavor pairing
154–55 Sherry, 168 cheese, 34
Champagne, 48–49 types, 159 herbs and spices, 35, 37
Chardonnay, 72–73 Vin Santo, 170–71
“charmat” method meat and seafood, 35
dried grape wine theory and
sparkling wine
about, 159 considerations in,
characteristics, 44, 45
Vin Santo, 170–71 32–33
Lambrusco, 50–51
dry wines. See also types of foods, 31
Prosecco, 52–53 off-dry wines;
Châteauneuf-du-Pape sweet wines vegetables, 36
Blanc Albariño, 56–57 fortified wine
(Marsanne Blend), fortification process, 159,
Cava, 46–47
74–75 218–19
cheese pairing, 31, 34 Champagne, 48–49 Madeira, 160–61
Chenin Blanc, 82–83 Chardonnay, 72–73 Marsala, 162–63
Chianti (Sangiovese),
124–25 Port, 164–65
h
France Nero d’Avola, 144– white
regions, 188–89 45 Chardonnay, 72–73
Bordeaux region, 190–Petit Verdot, 146–47 Marsanne Blend, 74–
91 Petite Sirah, 148–49 75
Bordeaux Blend, 134– production stages,
Pinot Noir, 100–101
35 71
Pinotage, 150–51 Sémillion, 76–77
rosé, 92–95
Port, 164–65 Viognier, 78–79
Sauternais, 166–67
Burgundy region, 192– Prosecco, 52–53 Fumé Blanc (Sauvignon
Rhône/Grenache- Blanc),
93 Gamay (Gamay Noir),
Syrah- 64–65
Chardonnay, 72–73 98–99
Pinot Noir, 100–101 Mourvèdre Blend, Garganega (Soave), 66–
Rhône valley, 194–95 122–23 67
Châteauneuf-du- Riesling, 88–89 Garnacha (Grenache),
Pape Blanc rosé, 92–95 112–13
(Marsanne Blend), Sauternais, 166–67 Germany
74–75 regions, 196–97
Sauvignon Blanc,
Côtes du Rhône Pinot Gris, 62–63
(Rhône/GSM 64–65
Pinot Noir, 100–101
Blend), 122–23 Syrah, 152–53
Riesling, 88–89
Muscat Blanc à PetitTorrontés, 90–91 Gewürztraminer, 84–85
Grains Touriga Nacional, glassware, 23–25
(Muscat Blanc), 86– 156–57 glossary of terms, 218–
87 Viognier, 78–79 20
rosé, 92–95 Zinfandel, 128–29 grapes
Syrah, 152–53 growing zones, 4, 177
fruity wines full-bodied wines
Albariño, 56–57 flavor pairing, 31–37 primary aromas, 16
Barbera, 104–105 red wine versus table
Aglianico, 132–33 grapes, 4
Bordeaux Blend, 134–
Bordeaux Blend, Grauburgunder (Pinot
35 134–35
Cabernet Sauvignon, Cabernet Gris),
136–37 62–63
Sauvignon, 136–37
Carignan, 108–109 Malbec, 138–39 Grenache, 112–13
Carménère, 110–11 Mourvèdre, 140–41 Grenache-Syrah-
Chardonnay, 72–73 Nebbiolo, 142–43 Mourvèdre
Nero d’Avola, 144– Blend (Rhône), 122–
Gewürztraminer, 84–85 45
h 23
heat damage, 17 Touriga Nacional, Viognier, 78–79
herb and spice 156–57 Zinfandel, 128–29
pairing, 37 Valpolicella Blend, high-tannin wines
high-acid wines Aglianico, 132–33
126–27
Aglianico, 132–33
Vermentino, 68–69 Bordeaux Blend, 134–35
Albariño, 56–57 Cabernet Franc, 106–107
Vin Santo, 170–71
Barbera, 104–105 Cabernet Sauvignon, 136–
high-alcohol wines
Cabernet Franc, Aglianico, 132–33 37
106–107 Barbera, 104–105 Mencía, 114–15
Carignan, 108–109 Bordeaux Blend, 134–Merlot, 116–17
Cava, 46–47 35 Montepulciano, 118–19
Champagne, 48–49 Cabernet Sauvignon, Mourvèdre, 140–41
136–37 Nebbiolo, 142–43
Chenin Blanc, 82–83
Carignan, 108–109 Nero d’Avola, 144–45
Gamay, 98–99
Chardonnay, 72–73 Petit Verdot, 146–47
Grüner Veltliner, 58– Gewürztraminer, 84– Petite Sirah, 148–49
59 85 Pinotage, 150–51
Lambrusco, 50–51 Grenache, 112–13 Port, 164–65
Madeira, 160–61 Madeira, 160–61
Mencía, 114–15 Rhône/Grenache-Syrah-
Malbec, 138–39
Montepulciano, 118– Marsala, 162–63 Mourvèdre Blend, 122–23
19 Sangiovese, 124–25
Marsanne Blend, 74–
Mourvèdre, 140–41 Tempranillo, 154–55
Muscadet, 60–61 75
Touriga Nacional, 156–57
Muscat Blanc, 86–87 Mencía, 114–15 “hot” wine159
ice wine, (high alcohol
Nebbiolo, 142–43 Merlot, 116–17 content), 11
Italy
Nero d’Avola, 144– Mourvèdre, 140–41 regions, 198–99
45 Nebbiolo, 142–43
Petit Verdot, 146–47 Nero d’Avola, 144–45 Tuscany, 200–201
Brunello; Chianti
Pinot Noir, 100–101 Petit Verdot, 146–47
(Sangiovese),
Prosecco, 52–53 Petite Sirah, 148–49 124–25
Rhône/Grenache- Pinotage, 150–51 Jaen (Mencía),
Syrah- Port, 164–65 114–15
Mourvèdre Blend, Rhône/Grenache-
122–23 Syrah-
Riesling, 88–89 Mourvèdre Blend,
Sangiovese, 124–25 122–23
Sauternais 166 67
labels, 7 low-tannin wines Cabernet Franc, 106–
Lambrusco, 50–51 Barbera, 104–105 107
late-harvest wine, Gamay, 98–99 Carignan, 108–109
159 Pinot Noir, 100–101 Carménère, 110–11
“legs,” 14 Valpolicella Blend, Chenin Blanc, 82–83
light damage, 17 126–27 Grüner Veltliner, 58–59
light-bodied wines Madeira, 160–61 Montepulciano, 118–19
flavor pairing, 31–37 Malbec, 138–39 Negroamaro, 120–21
Marangoni effect, Pinot Gris, 62–63
red
14 Pinot Noir, 100–101
Gamay, 98–99
Pinot Noir, 100– Marsala, 162–63 Prosecco, 52–53
101 Marsanne Blend, rosé, 92–95
production stages, 74–75 Sauternais, 166–67
97 Mataro (Mourvèdre), Sauvignon Blanc, 64–65
white 140–41
Sémillion, 76–77
Albariño, 56–57 Mazuelo (Carignan),
108–109 Soave, 66–67
Grüner Veltliner, Torrontés, 90–91
58–59 meat and seafood
pairing, Valpolicella Blend, 126–
Muscadet, 60–61
Pinot Gris, 62–63 31, 35 27
production stages, medium-acid wines Vermentino, 68–69
55 Bordeaux Blend, medium-bodied red wines
Sauvignon Blanc, 134–35 Barbera, 104–105
64–65 Cabernet Cabernet Franc, 106–
Soave, 66–67 Sauvignon, 107
Vermentino, 68–69 136–37 Carignan, 108–109
looking at wine, 14 Carménère, 110–11 Carménère, 110–11
low-acid wines Chardonnay, 72–73 flavor pairing, 31–37
Gewürztraminer, Grenache, 112–13 Grenache, 112–13
84–85 Malbec, 138–39 Mencía, 114–15
Marsanne Blend, Marsala, 162–63 Merlot, 116–17
74–75 Merlot, 116–17 Montepulciano, 118–19
Pinotage, 150–51 Negroamaro, 120–21
Negroamaro, 120–
Riesling, 88–89 production stages, 103
21
Viognier, 78–79 Rhône/Grenache-Syrah-
Petite Sirah, 148–
Zinfandel, 128–29 Mourvèdre Blend, 122–
49
low-alcohol wines 23
Pinot Gris 62–63
medium-tannin wines Bordeaux Blend, Pineau (Chenin Blanc), 82–
Carignan, 108–109 134–35 83
Carménère, 110–11 Chardonnay, 72–73 Pinot Grigio (Pinot Gris),
Grenache, 112–13 62–63
Pinot Gris, 62–63
Pinot Gris, 62–63
Malbec, 138–39 Pinot Noir, 100–101 Pinot Noir, 100–101
Negroamaro, 120–21 Riesling, 88–89 Pinotage, 150–51
Syrah, 152–53 Sauvignon Blanc, Port, 164–65
Zinfandel, 128–29 64–65 Portugal
Melon de Bourgogne Nielluccio regions, 204–205
(Muscadet), (Sangiovese), 124– Madeira, 160–61
60–61 25 Tempranillo, 154–55
Mencía, 114–15 noble rot wine Touriga Nacional, 156–57
Meritage (Bordeaux oak barrels
about, 159, 219 by, Primitivo (Zinfandel), 128–
Blend), flavors imparted
Sauternais,
219 166–67 red 29
wines
134–35 note-taking, 21
tannin from new Prosecco,
color, 15 52–53
Merlot, 116–17
flavor pairing, 31–37
Monastrell (Mourvèdre), barrels, 10
140–41 white wine color and, full-bodied
Aglianico, 132–33
Montepulciano, 118–19 15 Bordeaux Blend, 134–35
Morellino (Sangiovese),off-dry wines
Cabernet Sauvignon, 136–
124–25 Chenin Blanc, 82–83
37
Moscatel (Muscat Gewürztraminer,
Malbec, 138–39
Blanc), 86–87 84–85
Mourvèdre, 140–41
Moscato d’Asti (Muscat Lambrusco, 50–51
Nebbiolo, 142–43
Blanc), Riesling, 88–89
Nero d’Avola, 144–45
86–87 Sherry, 168
Petit Verdot, 146–47
Mourvèdre, Viognier, 78–79
140–41 pairing.
Nebbiolo, 142–43 See flavor Petite Sirah, 148–49
Negroamaro, 120– open
Muscadet, 60–61 bottles, to store,
pairing Pinotage, 150–51
Muscat
21 Blanc, 86–87 Petit 29
Verdot, 146–47 production stages, 131
Muscat
Nero d’Avola, à Petit opening
Blanc 144– Petite
still and
Sirah (Petite Syrah, 152–53
Grains sparkling
45 Syrah),
wines, 26 Tempranillo, 154–55
New(Muscat
ZealandBlanc), 86– 148–49
oxidized wine, 17, 219 Touriga Nacional, 156–57
87 light-bodied
regions, 202–203
Muscat Canelli (Muscat Pigato (Vermentino),
68–69 Gamay, 98–99
Blanc),
86–87
Muskateller (Muscat
Pinot Noir, 100–101rosado/rosato (rosé), Mencía, 114–15
production stages, 92–95 Monastrell (Mourvèdre),
97 rosé wine 140–41
medium-bodied about, 93–95 Priorat (GSM Blend), 122–
Barbera, 104–105 flavor pairing, 31–37
23
Cabernet Franc,
Sangiovese, 124–25 Ribera del Duero; Rioja
106–107
Sauternais, 166–67 (Tempranillo), 154–55
Carignan, 108–109Sauvignon Blanc, 64–
Sherry, 168
Carménère, 110–11 65 Spanna (Nebbiolo), 142–43
Grenache, 112–13 seafood pairing, 31, 35sparkling wines
Mencía, 114–15 Sémillion, 76–77 Cava, 46–47
Merlot, 116–17 serving Champagne, 48–49
Montepulciano, 118–aeration, 27 flavor pairing, 31–37
19 glassware, 23–25 Lambrusco, 50–51
Negroamaro, 120–21to open bottles, 26 to open, 26
production stages, standard pour, 3, 5 production methods, 44–
103 temperature, 28 45
Rhône/Grenache- Sherry, 168 Prosecco, 52–53
Syrah- Shiraz (Syrah), 152–53 sweetness levels and
Mourvèdre Blend, Soave, 66–67 calories, 9
solera aging, 169 Spätburgunder (Pinot Noir),
122–23 South Africa
Sangiovese, 124–25 regions, 206–207 100–101
Valpolicella Blend, spritz and bubbles in still
126–27 Cabernet Sauvignon, wine, 17
Zinfandel, 128–29 136–37 Steen (Chenin Blanc), 82–8
reduction, 17, 220 Chardonnay, 72–73 stemware, 23–25
region and climate. Chenin Blanc, 82–83storage and aging, 29
See also wine- Pinotage, 150–51 styles
producing aromatic white wines, 80–
Sémillion, 76–77
countries 91
Shiraz (Syrah), 152–
appellation labeling, 7, dessert wines, 158–71
53
218 full-bodied red wines, 130
Spain
effect on taste, 4 regions, 208–209 57
grape harvest Albariño, 56–57 full-bodied white wines,
months, 4 Carignan, 108–109 70–79
temperate growing Cava, 46–47 guide to details, 42–43
sulfites, 6, 220 Taurasi (Aglianico), Riesling, 88–
sulfur smell, 27, 220 132–33 89
sweet wines “tears,” 14 Syrah, 152–53
Madeira, 160–61 temperature UV damage, 17
Marsala, 162–63 for serving, 28
Valdobbiadene (Prosecco),
Muscat Blanc, 86–87 for storing and aging,
52–53
Sauternais, 166–67 29
Valpolicella Blend, 126–27
sweet Sherry styles, Tempranillo, 154–55 vegetable pairing, 31, 36
169 Tinta de Toro Vermentino, 68–69
Vin Santo, 170–71 (Tempranillo), vin gris (rosé), 92–95
sweetness levels, 9. See 154–55 Vin Santo, 170–71
also dry Tinta Roriz vintage, 4
wines; off-dry wines; (Tempranillo), 154–Viognier, 78–79
sweet
tank “charmat” method 55 viscosity, 14
wines
sparkling Torrontés, 90–91 Vourvray (Chenin Blanc),
Syrah, 152–53 white wines
wine Touriga Nacional, 156– 82–83
United
characteristics, 44, 45 57 States aromatic
regions, 210–13
Lambrusco, 50–51 traditional method Chenin Blanc, 82–83
Prosecco, 52–53 California,
sparkling 214–15
wine Gewürztraminer, 84–85
tannin, 10. See also Cava, 46–47
Cabernet Sauvignon, Muscat Blanc, 86–87
high-tannin Champagne, 48–49 production stages, 81
136–37
Chardonnay, 72–73
wines; low-tannin characteristics, 44, 45 Riesling, 88–89
wines; Merlot, 116–17
Tribidrag (Zinfandel), Torrontés, 90–91
medium-tannin Muscat
128–29of Alexandriacolor, 15
wines (Muscat flavor pairing, 31–37
tastebuds and taste Blanc), 86–87 full-bodied
preferences, 19 Petite Sirah, 148–49 Chardonnay, 72–73
tasting Pinot Noir, 100–101 Marsanne Blend, 74–75
blind tasting, 20
Syrah, 152–53 production stages, 71
characteristics to
Zinfandel, 128–29 Sémillion, 76–77
consider, 13
Northwest, 216–17 Viognier, 78–79
conclusion and note-
Bordeaux Blend, 134– light-bodied
taking, Albariño, 56–57
35
20–21 Chardonnay, 72–73
evaluation of Pinot Gris, 62–63
appearance and Pinot Noir, 100–101
l 14 15
Grüner Veltliner, terminology, 4, 218– Australia, 180–83
58–59 20 Austria, 184–85
Muscadet, 60–61 worldwide production,Chile, 186–87
Pinot Gris, 62–63 France, 188–95
176
production stages, Germany, 196–97
55 winemaking
aromas developed Italy, 198–201
Sauvignon Blanc, New Zealand, 202–
64–65 during, 16
Soave, 66–67 aromatic white wines, 203
81 Portugal, 204–205
Vermentino, 68–
69 full-bodied red wines,South Africa, 206–
131 207
wine full-bodied white Spain, 208–209
basic wines, 71 United States,
characteristics, Zinfandel, 128– 210–
glossary of terms, 17
29
8–11 218–20 worldwide producers,
bottle sizes and light-bodied red
176
names, 6 wines, 97
calories, 3, 5, 9 light-bodied white
components, 3, 5 wines, 55
decanting, 27 medium-bodied red
labels, 7 wines, 103
storage and aging, rosé, 93
29 sparkling wine
methods, 44–45
wine-producing
countries
Argentina, 178–79
Sourc Special
es Thanks
Ahn, Y., Ahnert, S. E., “pH Values of Food Kym

Bagrow, J. Products.”
P., Barabási, A., Food Eng. 34(3): pp. Anderson
“Flavor network 98-99. Director of Wine
book / about
and the principles Economics,

of food pair- “Table 3: World University of
ing” Scientific Wine Production Adelaide
Reports. 15 Dec. by Country: 2009-
2011. 20 Oct. 2014. 2012 and %
Andrew L.
<http://www. Change 2012/2009” Waterhouse
nature.com/srep/20 The Wine Professor of Enology,
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srep00196/full/srep March 2015.
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titute.org/ Rina Bussell
Sommelier
Anderson, Kym. files/2012_Wine_Pr Sommelier
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Varieties are
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Master Sommelier
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Bitter Adelaide:
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Cristian
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2013. Receptor
Bitter Sandy
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Messenger RNA Italian Winemaker
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WINE FOLLY

Life is too short to drink bad 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

STANDARD fermented juice of

How to Taste: The 4-step wine

How to Taste Wine: Look

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

bleh meh yeah

BOLD BOLD FLUTE SWEET

AROMAT ROSÉ & COUPE DRY

STEMLE STEMLESS STEMLESS

choose from. Here are a few facts

glassware is best for you.

handling / wine glasses

serving, and decanting wine:

REMOVE THE FOIL: THE WORM: Insert STANDARD POUR:

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

ICE- COLD CELLAR ROOM

Food and Wine

Flavor Pairing Food pairing is the

attention to taste, aroma,vs.texture,

Fresh, Salty, and Sour

Green Root Alliu Nightsh Bean Fungi

Sparkling wine Wines in this book

Cava Sparkling wine is

Tank “Charmat” Traditional

ACIDI QUIN LIM YELL PEA ALM

Albariño Light bodied white

Grapes are pressed

Juice ferments into

Wine is kept cool in

Wines are clariﬁed,

-DRY PRES HONE SAL GREE CHER

Full bodied white wines

Grapes are pressed

Juice ferments into

Wines are aged in

Aromatic white wines

Grapes are pressed

Wines are clariﬁed,

ACIDI ER ARIN AR NGE UCKLE

Rosé Rosé wine is

Juice ferments with

Wine is kept cool in

Wines are clariﬁed,

WEET STRAW HONE ROSE CEL ORA

Full-bodied red wines

Grape bunches are

ACIDITY PL BLA VIO GRA CED

FRUIT flavors del Duero

Dessert wines range

Fortified Late-Harvest WineDried Grape