White Wine: Chardonnay

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White Wine Chardonnay

• Originally and most famously from Burgundy in
  France as Chablis. Also grown in most wine
  producing countries world wide.
• Blended with Pinot Noir and Pinot Meunier to
  produce Champagne
• AKAFeinburgunder and Morillon
• or Aubaine, Auvernat, Beaunois,
• Epinette Blanche, Petite Sainte-Marie
• Melon Blanc and Weisser Clevner

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White Wine Chardonnay
Flavors fresh, fruity, melon, peach, oak,
flinty, very dry, lemon, nutty, hint of tropical
fruit, buttery
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White Wine Sémillon

• botrytis cinera, or "noble rot".
• Tempered by Sauvignon Blanc which adds acidity
  and liveliness to wines.
• Found all over the world but especially in
  Bordeaux in France and the Hunter Valley in
  Australia
• Forms heavy bunches that
• can reach high alcohol
• levels.

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White Wine Sémillon
Flavors lemony, beeswax, lanolin, banana, buxom,
full-blown wine of generous proportions, sweet or
dry
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White Wine Sauvignon Blanc

• Geography France, New World, especially New
  Zealand.
• Often mixed with Sémillon in dry and sweet wines
  of Bordeaux.
• Californian winemakers tend to minimise the tart,
  crisp characteristics of European Sauvignon Blanc
  by ensuring that the grapes are very ripe before
  harvesting and then ageing them in new oak.
• Chile produces softer styles.
• and fruitier and fig-like.

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White Wine Sauvignon Blanc
Flavors Sharp, tangy, gooseberry, smoky grassy,
crisp, light, nettles, elderflower asparagus and
cat pee.
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White Wine Chenin Blanc

• Home is the Loire Valley in France. Also grown
  often in the US.
• Sometimes affected by ''Noble Rot,'' and used for
  making dessert style wines
• Mainly used as a varietal
• grape (not mixed)
• A.K.A. Pineau de la Loire
• and Blanc d'Anjou

Flavors Possesses extraordinary flavour, with
contrasts of honey, guava, quince with hints of
light floral fruitiness. Highly acidic. Light,
fruity, unoaked to rich
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White Wine Chenin Blanc
Flavors Possesses extraordinary flavor, with
contrasts of honey, guava, quince with hints of
light floral fruitiness. Highly acidic. Light,
fruity, unoaked to rich
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Red Wine Cabernet Sauvignon

• Famous for its hardiness
• Grows extremely easily, therefore needs to be
  pruned quite severely and hedged during the
  summer months
• Grown everywhere but expecially in
• Bordeaux.
• Often mixed with Shiraz, Merlot and
• Cabernet Franc.
• Ages really well.

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Red Wine Cabernet Sauvignon
Flavors distinctive blackcurranty flavor mint,
cedar, truffles, plums, full-bodied, and tannin.
Brash
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Red Wine Merlot

• Grown mainly in Southern France, North East
  Italy, Eastern Europe and New World, especially
  California.
• Used to soften Cabernet Sauvignon based wines
• Subtle, soft and velvety. Lower in tannic
  bitterness higher in alcohol, and faster to
  mature than Cabernet Sauvignon
• Ages very well

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Red Wine Merlot
Flavors Juicy, fruity flavors of blackcurrant,
black cherry, mint, complex texture, Purple, and
full-bodied
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Red Wine Pinot Noir

• Home is Burgundy, France.
• Does not travel well. Outside Burgundy, with a
  few exceptions, lacks colour and depth. There are
  some successful Californian Pinot Noirs.
• Used (without skins) as a white
• ingredient in Champagne
• Also known as Spätburgunder in
• Germany and Pinot Nero in Italy

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Red Wine Pinot Noir
Flavors Predominantly raspberry strawberry,
with a hint of game. Varies from complex and
silky to plain and insipid.
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Red Wine Syrah/Shiraz

• This grape is grown in France and California as
  Syrah wine, and in Australia as Shiraz. In
  France, it is associated with the Rhone Valley
  and Hermitage red wines.
• Although used for blending in Châteauneuf-du-Pape,
  is capable of fine quality wine as a varietal

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Red Wine Syrah/Shiraz
Flavors minerally, blueberry, Intense, rich,
tannic, velvety (texture) spicy, Intense and
complex sweet fruit flavored, particularly
blackberry and raspberry, with a peppery
overtone. At its best in full-bodied, intense,
deep colored wines