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Dining with WineKnow the characteristics of the wine you are selecting with your food |
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Types of Wine and their Characteristics: |
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| White Wines | Chardonnay [shar-dun-NAY] |
Medium-bodied, rich white wine. Marked by smoky, vanilla, oak aromas as well as rich and intense fruit flavors of apple, fig, melon and lemon along with spice and hazelnut flavors |
| Sauvignon Blanc [SO-vin-yon BLAHNK] |
Light-bodied, dry white wine. Marked by grassy citrus notes, a touch of herbal and a slight oak character | |
| Riesling [REES-ling] |
Light-bodied, slightly sweet with fruit accents and balanced fruit acids. An aperitif, first course, or summer BBQ wine. Complements lighter-styled foods. Should be served well chilled | |
| Pinot Grigio [PEE-no GREE-zho] |
Light-bodied, gently aromatic with palate cleansing fruit acid A good aperitif or first course wine | |
| Gewurztraminer [geh-VERTS-trah-mee-ner] |
Made in a variety of styles from dry to off-dry to sweet. It is a floral and refreshing wine with crisp acidity that pairs well with spicy dishes. | |
| Red Wines | Pinot Noir [PEE-no NWA] |
Medium-bodied with berry fruitiness and earthiness complements medium to full-bodied foods and moderately robust flavors. |
| Merlot [mur-LO] |
Medium-bodied, deep red wine with luscious, full flavor. Complements foods that are rich and hearty with a natural softness or sweetness | |
| Cabernet Sauvignon [cab-er-NAY SO-vin-yon] |
Full-bodied. Marked by plum, currant and black cherry flavors, and firm acid-tannin balance. Complements richer, heavier foods where the wine doesn't overpower the flavor. | |
| Zinfandel [ZIHN-fan-dell] |
Full-bodied, zesty, dark red wine with pepper and wild berry flavors. ---expressive fruit character. Made in many different styles, from a sweet, fruity blush wine to a tannin-laden port. Complements hearty, spicy foods. |
