Zinfandel wines come from a red-skinned wine grape popular in California for its intense fruitiness and lush texture. Vintners use Zinfandel wine grapes to produce a wide range of Zinfandel wines styles including sweet White Zinfandels, light bodied reds reminiscent of Beaujolais Nouveau, full bodied dry reds, sweet late harvest dessert wines, and ports.

Vintners have grown Zinfandel wines grapes in California in quantity for over one hundred years. Many of the oldest wineries in the state grow Zinfandel wine grapes and the vines are now treated almost like historic landmarks. The vineyards survived Prohibition because the thick skins of the grape allowed it to survive shipping to home winemakers in eastern states.  The invention of White Zinfandel wine in the 1970s further saved the Zinfandel wines grape vines. In the 1990s the market for premium wine increased sufficiently that old vine Zinfandel became valuable on its own.

Zinfandel Wine Tip:

Look for Zinfandel wines from Napa, Amador and The Sierra Foothills. Sonoma in particular, was charmed. Look for these Zinfandel wines - Russian River, Alexander Valley and Dry Creek Valley appellations. You will find wines that have depth, color, concentration and balance as well as those exotic spices so unique to zins. Zinfandel wines are drinkable now, but will certainly not wilt in the cellar.

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White Zinfandel wines are blush wines made in California from early-picked Zinfandel grapes. The red grapes are quickly separated from their skins during crushing and fermentation so that the resulting wine is very light pink; thus these wines have far less color, alcohol and flavors than normally fermented Zinfandels.

These blush wines have gained acclaim with many local and non-local wine enthusiasts. The light strawberry and cherry aromas and flavors are coupled with just enough acid to balance the modest residual sugar in this wine. The soft pink color catches the eye and the fruity bouquet begs the first sip. This wine is best served chilled with a nice picnic or try putting it in the freezer and serving it a little slushy. There’s nothing more refreshing on a warm summer day.

White Zinfandel Wine Tip:

Within this sweeter wine, a light creaminess is evident, with a refreshing crisp finish. Delicious enjoyed well-chilled as an aperitif, White Zinfandel wine is perfect partner to all types of foods, particularly those which have slight heat or spiciness such as Asian or Latin cuisine.

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Semillon wines are one of the subtle whites in the world of wine. For a low-acid wine, Semillon wines take to bottle age surprisingly well, and it's often inexpensive enough to make laying some down for five years or so very easy. In Bordeaux, Semillon wine is used to fill out the leaner and higher acid Sauvignon Blanc, and the two complement each other very nicely. Semillon wines are often a brilliant gold color with a soft, full, and sometimes even oily texture, and often shows a scent of figs. It can be made dry or sweet.

Lemon, limes and honey are common in dry styles. Semillon wines will display wood character of toast without being oaked and as they age this toasty character will grow. Some Semillon wine will show a mineral or steely character with tight acid structure. Botrytis-affected fruits will produce exotic luscious Semillon wines of ripe peach, apricot and honey. With barrel ageing vanilla, caramel, spicy bacon, coconut, cedar and spice.

Semillon Wine Tip:

Semillon wines go well with seafood and fish - from oysters, clams and scallops to salmon and tilapia.

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Sauvignon Blanc wines are crisp, high in acidity and light- to medium-bodied, and Sauvignon Blanc wine is recognizable for its grassy, herbaceous flavor and aroma. When grown in warmer climates the flavors are more fruity, melon-like. The grape is important in California, New Zealand and Northeastern Italy, but it really shines in France's Loire Valley and Bordeaux regions.

There it is used prodigiously as a blending grape and is responsible for the stand-alone varietals Sancerre and Pouilly-Fume. Though not as rich and complex as Chardonnay, Sauvignon Blanc is a versatile grape, one that grows well in a number of places, responds well to oak or a lack thereof, and can be drunk young or aged several years. As well, Sauvignon Blanc can make for some fabulous late-harvest offerings.

The most salient characteristic of Sauvignon Blanc wines are its distinctive, penetrating aroma, which can evoke scents of grapefruit, lime, green melon, gooseberry, passion fruit, freshly mown grass, and bell pepper. Grown in cooler climates and in fertile soils promoting excessive vine growth, herbaceous smells and flavors can dominate the character of Sauvignon Blanc wine, while in warmer regions, the melon, citrus and passion fruit aromas and flavors emerge.

Sauvignon Blanc Wine Tip:

Sauvignon Blanc wines acidic taste works in your favor, with oily-based dishes such as salads, and is perfect with lobster, oysters, scallops or in fact any type of fish. Sauvignon Blanc wine is also known as Fume Blanc.

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The most famous cool climates for Riesling wines are in Germany, Austria, and the Alsace region of France. In these places, Riesling wine can be dazzling, with intense mineral and peach flavors and breathtaking clarity and transparency. Similarly, the cool vineyards of upper New York state, Washington, Ontario, British Columbia, and New Zealand can produce elegant Riesling wines.

Riesling wines can span a broad range of styles, being produced in both dry and sweet variations. Riesling wine  aromas lean towards the fruity-side with apple, peach and pear standing at the forefront mixed with delicate floral undertones.

Riesling wines grapes need cooler climates and they produce both refreshing light-bodied wines and full-bodied table wines to pair with the greatest cuisine. Riesling wine has a very high natural acidity, which both balances the sugar in sweeter wines and acts as a preservative for long ageing.

Riesling wines tend to pick up flavoring from the mineral content in the soils they are grown in, making it common for hints of slate or stone to make their way into the aroma and flavor of Riesling wines. True Riesling wines have two dominant aliases, Johannisberg Riesling and White Riesling both of which refer to the authentic wine made from the Riesling grape.

Riesling Wine Tip:

Riesling wine is brilliant with fish, shell-fish, poultry, cold meat and  dishes such as sauerkraut or smoked ham.

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Pinot Noir wines, one of the great red wines of France’s Burgundy region, is produced by one of the world’s most challenging grape varieties - both to grow and vinify. For every great pinot noir wine, there are a dozen poor or mediocre versions, and this is true wherever pinot noir wine is made the world over.

The grapes prefer a cool climate, with its fine, delicate aroma and flavor disappearing when grown in warmer climes. It is an ancient variety notorious for having dozens of inferior mutations (clones), which likely account for much of the insipid wine produced in its name around the world.

The wine can be high in alcohol, light in color and low in tannin, though oak aging can increase the tannin levels. One of the most exciting developments in the world of wine is the recent advances Oregon and California winemakers have made in producing first rate Pinot Noir wines, respectable rivals to the legendary reds of French Burgundy. Most other Pinot Noir wines produced around the world are pale imitations of Burgundy, usually lacking depth, elegance, richness and texture.

Pinot Noir Wine Tip:

This wine is a lighter colored and flavored red wine, well-suited to pair with poultry, ham, lamb and pork. It’s flavors are reminiscent of sweet red berries, plums, tomatoes, cherries and at times a notable earthy or wood-like flavor, depending on specific growing conditions.

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Pinot Gris is a first class grape variety grown in Alsace, where it is known as Tokay Pinot Gris, and in Italy, where it is called Pinot Grigio and is widely planted in Friuli-Venezia and the Alto Adige. In Alsace it is best suited to the deep, clay rich soils found in the north of the region where it produces richly honeyed, dry whites as well as superb sweet late harvest Pinot Gris wines.

This wine has become one of the most successful wines grown in Oregon. Most versions of it are quite dry, but Pinot Gris wine can range from light and delicate to fairly full-bodied. It tends to be dry and crisp, the perfect accompaniment to salmon and seafood. It can be rather subtle in both flavor and aroma, though the best examples are reminiscent of almonds, minerals and peaches.

Pinot Gris Wine Tip:

In a food-and-wine context, Pinot Gris wines really enhance salmon, for example, because the wine's acidity balances against the oily richness of the fish, and its broad, complex fruit flavors (reminiscent of pears, peaches and citrus) add a flavorful, slightly spicy nuance to the unmistakable taste of the salmon's flesh. Pinto Gris wines mild aroma never intrudes on the taste.

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Pinot Blanc wines probably set the record for the number of ways a wine can be presented in a bottle among the white wines of the world.

Depending on the country in which the grapes are grown and the winemaker's personal approach to fashioning a wine out of the grape, pinot blanc wines can range in style from the un-complex, light and fruity pinot biancos of northern Italy to the complex, oaky masterpieces of some California winemakers, which can rival the biggest and best chardonnays. The styles in between these extremes of the wine are numerous and well worth exploring.

The grapes are used to produce light, dry, pleasant white wines. It is grown in Alsace (France), California (USA), Italy, Germany and Austria. Pinot Blanc wine has been grown in Burgundy and was sometimes mistaken for Chardonnay. The two varieties look very similar and there are some similarities in the wines they make. Pinot Blanc wine is often referred to as "poor man's Chardonnay". These wines should be consumed young before the fruit flavors diminish.

Pinot Blanc Wine Tip:

The grapes make delicious and easy-to-like white wines with pear and mineral/stone flavors and fairly high but balanced acidity. The more austere Pinot Blanc wine is well matched with most anything from the sea, while the fuller-bodied renditions of Pinot Blanc wines pair up with medium-rich textures and sauces, including pork and other not-too-strong meats. It is also a nice choice for an aperitif with olives and a little cheese.

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Petite Sirah wines perform best in mild coastal regions, and produces intensely peppery wines with substantial tannins. The colors of Petite Sirah wines range from a rich red to an almost inky deep purple.

This wine is big, deep-colored, full-bodied wine that ages well, are high in tannin and have a peppery flavor. Although Petite Sirah wine is a fine stand-alone varietal, Petite Sirah grapes are often blended with Zinfandel to add complexity.

The wine combines rich berry flavors and its trademark spiciness. It is reminiscent of the flavors of black pepper, blackberry jam, blackberries, oranges and plums. Petite Sirah wines ages very well and can "hold its fruit" for 10 to 20 years.

Petite Sirah Wine Tip:

Typical flavors of this wine includes plum, raspberry, blackberries, and black pepper. It tends to go well with stronger meats - game, beef, lamb, and spicy sauces. This wine can be drunk fresh from the bottle or aged for a more mellow flavor - its high tannin content makes long aging worthwhile.

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Muscat wines have a long, rich history throughout the world. Known as Muscato in Italy and Moscatel in Iberia, the name refers to a family of related varieties, sub-varieties and localized clones of the variety including, but not limited to, Muscat Blanc and Muscat Canelli.

It is believed to be one of the first wine grape varieties to be identified, and has been growing in and around the Mediterranean for hundreds of years. Muscat is the only grape to produce Muscat wine with the same aroma as the grape itself. Sweet fortified Muscat wines have a classic rich, nose of dried fruits, raisins and oranges. This strong perfume prompted the Roman author Pliny, in his "Natural History," to declare it "the grape of the bees." The French noted the grape's musky character and called it "Musqué."

Muscat wine makes some of the best sweet wine, both light fizzy ones and heavy sugary ones, as well as fully dry table wines. Muscat wines, which is long revered for its strong perfumed aroma and distinctive musky flavor, is quite varied in its uses. In addition to the refreshing low-alcohol, sweet and frothy Asti Spumante from Italy, Muscat is also used as the base for many light, dry wines and for sweet dessert wines with alcohol levels as high as 20%.

Muscat Wine Tip:

Muscat wines are sweet and is served with (or instead of) dessert.  As a rule of thumb, a dessert Muscat wine should always be sweeter than the dessert it accompanies.

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Merlot wines are a rich and soft with the flavor of blackberries. Merlot wines are beloved because they are seldom harsh and not as acidic as a Cabernet Sauvignon with which it is often blended. Merlot wines have the added advantage of being rich and supple but only moderately tannic and, therefore, wonderfully drinkable from early on.

The Merlot grape is larger and thinner skinned than the Cabernet grape. It has an opulent texture that goes admirably with h'ordeuves or as a dinner drink. Similar to the soft Algerian wines of the Pied Noirs, Merlot wines are used to round out and add complexity to Cabernets.

In today's world, Merlot wines are a premium varietal in their own right. Merlot wines are a round sensual wine that does not need the same care in aging. So Merlot wine can be a splendidly pragmatic and commendable choice for many occasions.

Merlot wines are so popular due to the fact that it is softer, fruitier, and earlier-maturing than cabernet sauvignon, yet displays many of the same aromas and flavors – black cherry, currant, cedar, and green olive – along with mint, tobacco and tea-leaf tones.

The most critically acclaimed Merlot wines are dark, rich and strong. Aromas include scents of plums, black cherry, toffee, chocolate, violets, orange and tea.

Merlot Wine Tip:

Merlot wine is a good accompaniment to simply prepared beef and lamb dishes.

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Grenache wines tend to be a pale red color with a flavor of sweetness. Grenache wines can also be made into a thick red wine, if the vines are pruned and cared for properly.

Grenache wines are fleshy, heady, very fruity -  in its youth. Grenache wines tend to age rapidly, showing tawny colors and prone to oxidation or maderization after only a relatively short time in bottle. The general character and mouth feel of Grenache wines are more distinctive and identifiable than any particular aromas or flavors.

In France, most Grenache wine comes from the Rhone region, and it is popular in California and Australia as well. There is also a white version of this grape - Grenache Blanc, although this is far less popular.

Grenache Wine Tip:

Grenache wine pairs well with hearty meals - steak, burgers - and should be served at a mild 64F.

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Gewurztraminer is an excellent and unique grape variety that is capable of producing some of the world's greatest and most memorable Gewurztraminer wines. Gewurztraminer wines have inspired flavor comparisons to lychee, rosewater, honeysuckle, mango, papaya, coconut, apricot, peach, and Jamaican allspice. To say that Gewurztraminer wine is deeply flavored and complex would be one of wine's biggest understatements.

Gewurztraminer wines are distinctive, an intense spicy bouquet. Gewurztraminer wines can be made in a range of styles from totally dry and crisp (most Alsatian bottlings) to slightly sweet and flabby (too many California bottlings) to luscious, honeyed sweet dessert wines (sort of like a late harvest Riesling but with complex spicy components).

Besides spice elements, Gewurztraminer wines can offer suggestions of various fruits, flowers and even nuts! No wine ends up tasting more like its initial grape flavors when freshly picked; thus few winemakers barrel-age Gewurztraminer wine or do anything in the cellar which would interfere with its delightful varietal character.

Gewurztraminer Wine Tip:

The dry versions of Gewurztraminer wines are refreshing complements to a wide variety of foods from pork and white meat dishes to onion quiche and various Asian cuisines.

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Chianti wines are Italy's most famous red wines. It used to be easily identified by its squat bottles covered in straw baskets, called fiaschi.
Chianti wines are produced in Tuscany, in strictly delimited areas among the provinces of Florence, Siena, Arezzo and Grosseto. Chianti wine is based mainly on Sangiovese grapes but also includes other varieties.

In Chianti wines you can detect honey, straw and even exotic scents in the best examples. Chianti wines can also make charming sparkling wines, especially from Anjou and California. This wine will even stand up to modest oak ageing. Still a workhorse grape in California, it is frequently blended into Chardonnays and other wines to add fruit and acidity.

Chianti Wine Tip:

This is a perfect red wine to accompany most Italian cuisine; the best Chianti wine often feature hints of floral complexity in the bouquet, firmly structured medium-bodied flavors and balancing acidity.

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Chenin Blanc wines are made from a versatile grape from France’s Loire Valley, also grown with much success in South Africa and California. This white wine can range from dry to very sweet depending on the time of harvest, producing flavors that vary from apple, melon, lime and pear with hints of vanilla and honey. The best Chenin Blanc wines offer high acidity combined with a touch of viscosity – leaving an oil-like mouth feel.

In Chenin Blanc wines you can detect honey, straw and even exotic scents in the best examples. It also can make charming sparkling wines, especially from Anjou and California. This wine will even stand up to modest oak ageing. It is still a workhorse grape in California, and is frequently blended into Chardonnays and other wines to add fruit and acidity.

Chenin Blanc Wine Tip:

Ideal food pairings with this wine include: Salads, mild to spicy rice dishes, sushi, seafood and white meats. This is a versatile wine that is delicious.

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Chardonnay is the world's most popular white wine grape. Chardonnay wines homeland is the Burgundy region of France, where it produces sublime, complex Chardonnay table wines (in Champagne and elsewhere it provides the base for many of the world’s best sparkling wines), but it also flourishes in California, Australia, New Zealand, Chile, Argentina and South Africa.

Chardonnay is a good-yielding variety that buds early in the season and also ripens relatively early, with its thin skin making it susceptible to rot from early rains. Chardonnay ripens easily and produces medium-to-full-bodied Chardonnay wines with rich apple, citrus, and tropical fruit aromas and flavors. When Chardonnay wines are made with care, they are bold, rich and complex and taste of ripe figs and peach, honey and butter, hazelnuts and spice. The best are medium-bodied, medium dry and high in acidity. Chardonnays, more than any other white wine, love to be aged in oak.

Chardonnay Wine Tip:

Chardonnay wine is not an especially versatile food wine and is best paired with simply prepared seafood and poultry dishes.

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Champagne wine is without question the finest sparkling wines made in the world. Champagne is the name of the wine region located about 90 miles northeast of Paris.

Champagne wines can contain up to three different grapes: Chardonnay, and the red grapes Pinot Noir and Pinot Meunier. Vintage Champagne wines are only produced in the very best years; they are always more expensive than non-vintage Champagne wines, but they are not always better tasting. Most Champagne wines are the supreme expression of the Champagne wine blender's art, assembled from numerous vintages, multiple grape types and various selected vineyards within the Champagne district, then carefully hand made and fermented in the bottle. By making these blends, the Champagne winemakers are able to create a consistent ''house'' style and, indeed, each Champagne wine producer has its own distinct style.

Finally, there are several important terms you will encounter on a Champagne wine label that tell you much about the contents. From dry to sweet, Champagnes are labeled Brut Absolut, Brut, Extra-Dry, Sec, Demi-Sec and Doux. Blanc de Blanc Champagne bottlings are made entirely from Chardonnay grapes and tend to be lighter and more delicate in style. Blanc de Noirs Champagne wines are made from red grapes and tend to be fuller bodied and richer tasting; Rose Champagnes are dark pink in color and frequently intensely flavored.

Champagne Wine Tip:

In Champagne, the name and reputation of the producer tells you more about the wine than any other single factor. Champagne wines combine the complexities of fine grapes grown in some of the best vineyards in France with the intricate subtleties of yeast and sometimes even oak elements plus the experience of tongue-tickling delight from pinpoint bubbles and effervescence to create one of the most sensual taste experiences in the world!

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Chablis wine is thought to have originated in northern Spain and grows well in a 'Mediterranean' climate. As a result, it is widely grown in many of the countries that border the Mediterranean Sea including France, Italy, Spain, and Algeria. Chablis is the most widely planted grape in France. It has also found a home in almost every other wine producing country around the world.

The Chablis wine grape variety is one of the most widely planted grapes in the world. It's popularity stems from the high crop yields that it produces as well as the characteristics that it can bring to a wine. Chablis wines usually have red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol content. It is sometimes peppery like Syrah.

These characteristics have made Chablis wines a very popular as a blending agent in the vast quantities of local table wines (jug wines) that are consumed around the world. It often provides the 'backbone' of these wines and is blended with other grape varieties that bring additional flavor characteristics.

Chablis Wine Tip:

Chablis wines are brisk and fruity, very dry and with a refreshing acidity. Chablis wines grapes grow on a limestone soil rich with fossils.

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The Carignane wine grape variety is one of the most widely planted grapes in the world. It's popularity stems from the high crop yeilds that it produces as well as the characteristics that it can bring to a wine.

Carignane wines usually have red-fruit characteristics, deep violet and purple color, strong tannin structure and high levels of alcohol content. Carignane wines are sometimes peppery like Syrah. These characteristics have made Carignane wines are very popular as a blending agent in the vast quantities of local table wines (jug wines) that are consumed around the world. It often provides the 'backbone' of these wines and is blended with other grape varieties that bring additional flavor characteristics.

Carignane is thought to have originated in northern Spain and grows well in a 'Mediterranean' climate. As a result, it is widely grown in many of the countries that border the Mediterranean Sea including France, Italy, Spain, and Algeria. Carignane is the most widely planted grape in France. It has also found a home in almost every other wine producing country around the world.

Carignane Wine Tip:

The Carignane wines are generally dry and range from medium to full-bodied. They have lots of "life" to them, are recommended with fuller-bodied foods and are best served at cool room or cellar temperature. Carignane wine grapes produce more red wine than any other grape variety.

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Cabernet Sauvignon is the grape responsible for the wines of Bordeaux's Medoc region, arguably some of the finest reds in the world. This grape performs well practically the world over, as long as it's not too cold, but in certain appellations in France, and more recently in California's Napa Valley, it produces Cabernet Sauvignon wines that astonish with their richness and complexity.

Cabernet Sauvignon wines are a medium to full-bodied, densely-colored wine, rich in berry flavor with a distinct herbaceousness. True Cabernet Sauvignon wines are unblended, austerely tannic, and characterized by the flavor of tea or herbs, leaves and stems.

Cabernet's complexity is endlessly intriguing, partially because it melds brilliantly with other grapes. When blended with the Merlot grape for instance, a softer and more subtle Cabernet emerges without surrendering its quintessential character.

Cabernet Sauvignon Wine Tip:

The aging process is critical to Cabernet Sauvignon wines. Winemakers often age Cabernet in barrels of different woods, each imparting a unique flavor. Some vintners use barrels of different woods in succession to add complexity. Most winemakers use their smallest barrels to age a full-bodied varietal like Cabernet Sauvignon. The smaller the barrel, the more pronounced is the influence of the wood.

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