This is a white grape variety which originated in the Rhine region of Germany. 

 An aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity.  

It is used to make dry, semi-sweet, sweet, and sparkling white wines.

Riesling do the best in Germany and in California

 Rieslings from Germany and California tend to be of the sweeter variety... 

...though you can find a few dry German Rieslings by looking for the German word Trocken printed on the bottle, the same goes for California, just look for the word dry on the label.

-Mosel

-Rheingau

-Pfalz

1. They are rarely blended with other varieties

   ---

2. Usually never exposed to oak flavor

The wines of the Middle Mosel are the most complete of German wines (some of the finest age gracefully for 50–100 years)

Mosel Rieslings rely on a strong presence of tartaric acid to balance the grape's sugar and to help impart its fruity notes

A characteristic of all Mosel wines is their normally high acidity and transparency of clearly defined flavors

The wines of the Mosel region are traditionally packaged in a long green colored "hock style" wine bottle

One of the most geographically specific wine regions on the planet with the Rhine (Rhein) River running on the south side and the Taunus Mountains along the north

Best known for its perfect microclimate for the delicate Riesling and Pinot Noir grape varietals

Second largest German wine region by growing area and only topped by Rheinhessen, which it borders to the north

One of the warmest German wine growing regions

 In 2008, the Pfalz became the largest Riesling growing area in the world

New Riesling lovers!!!

 ... It is popular introductory wine

An elegant and racy style of classic Mosel Riesling

Refreshing and fruity, with a fine mineral edge

Riesling

Food-friendly

 Zippy acidity

47° F/8° C

This is a white wine grape variety

 It is a mutant clone of the Pinot Noir variety

 These grapes vary in color and so does the wine

In California, the Pinot Gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes

 The Pinot Grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic

1. Oltrepò Pavese

   ---

2. Alto Adige

   ---

3. Friuli

   ---

4. Venezia Giulia

Pinot Grigio

It is a leaner body style in Italy

In France, Germany, California, Oregon and other New World areas this wine is often a bit fuller-bodied, showing a richer texture throughout the delivery

Oltrepò Pavese is the wine region actually closest to Milan and is considered to be the most traditional wine growing area in Lombardy

Oltrepo Pavese, if not the longest established of Lombardy's viticulture areas, is certainly the best known

Located on the low-lying land around the Po river, its vineyards produce red, white, rose and sparkling wines in varying sweetness levels

Located on the low-lying land around the Po river, its vineyards produce wines in varying sweetness levels

These wines are increasingly made from well-known international varieties such as Pinot Grigio

In this German-speaking, province of farthest northern Italy most wine produced was sold to the US 

Most wine made here is produced by co-operatives

This is a wine region in the far north-eastern corner of Italy (bound by the borders with Austria and Slovenia)

 The region's wines stand out noticeably from other Italian wines, made using mostly non-traditional grape varieties such as: Sauvignon Blanc, Riesling, Pinot Bianco and Pinot Grigio

 Wine typically it is fresh and fruity in style, as might be expected from a cool-climate wine zone

This is a substantial and increasingly important wine region in the northeastern corner of Italy

It is slightly smaller than Italy's other main wine-producing regions, yet it generates more wine than any of them

 International varieties such as have proved successful here, as has northern Italy's flagship white Pinot Grigio

There are quite pronounced and expressive aromas of flowers with somewhat spicy notes

It is a brilliant straw yellow with green shimmer

Fish or meat starters

Pates and terrines

Fish and shellfish Poultry

White meat and mushrooms

... Pair well with:

Alois Lageder Pinot Grigio

Rich

Clean

Crisp

Everyday

Pinot

Grigio

Early

A year or two

Required

Advisable

45°F/7°C

.

.. a green-skinned, white-wine grape from western France (Bordeaux region), now successfully grown all over the world

... Produces a crisp, dry, and refreshing white varietal wine

Cooler Climate: In cooler climates, grapes produce wines with noticeable acidity and "green flavors" of grass, green bell peppers and nettles with some tropical fruit (such as passion fruit) and floral (such as elderflower) notes

Warmer Climate: The wines have a range of distinctive tastes from citrus, green olive and herbaceous characteristics to a range of fruit flavors—green apple, grapefruit, pineapple, fig and melon

The flavor styles come from the Sauvignon Blanc grape itself but are also the expression of the climate, soil, vineyard practices and winemaking techniques

Crisp

Elegant

Fresh

1)It is a global phenomenon: It’s the world’s 8th most planted wine grape

2)This wine and Cabernet franc are the parents of Cabernet Sauvignon

Hawke’s Bay Region

Wairarapa (Martinborough) Region

Gisborne Region

Marlborough Region

Nelson Region

Canterbury/Waipara Region

Central Otago Region

The oldest New Zealand wine region

 Most known for Merlot blends

 Makes tropical fruit-forward Sauvignon Blanc that often gain creaminess from time in oak

Expect intense aromatics of:

stone fruit and herbaceous jalapeño herbal character

 mixed with

freshly-wetted-concrete-like minerality from this region

These wines will have very ripe in tropical fruit in the realm of:

pineapple

guava

with a little bit of

citrus zest

This main growing area in all of New Zealand delivers the benchmark style Sauvignon Blanc.

Wines have intense aromatics of:

passion fruit

gooseberry

along with

grassy-lemongrass flavors.

Further south from Marlborough, the Sauvignon Blanc is:

citrus

with minerality

acidity

dry

The world’s southernmost wine region where Sav Blancs

start with passion fruit and

pineapple

and finish

dry and

stony

Ripe lime

Green apple

Fresh herbs

Hint of flowing spring water

Freshness

Dry

Its straightforwardness

The flavors are rarely hidden away in the background

Ideal wine to begin wine

tasting lessons

The world’s most famous white-wine grape and also one of the most widely planted

Although the most highly regarded expressions of the variety are those from Burgundy and California

many high-quality examples are made in Italy, Australia, New Zealand and parts of South America

1) Lemon

2) Apple

3) Pear

4) Pineapple

5) Jack fruit

6) Passion fruit

7) Peach

8) Fig

1) Apple Blossom

2) Lemon Zest

3) Citrus Peel

4) Celery leaf

5) Beeswax

6) Lemon balm

7) Honeysuckle

8) Wet flint rocks

9) Saline Solution

10) Vanilla Bean

11) Almond

12) Jasmine

1) Vanilla

2) Baked Tart

3) Butter

4) Pie Crust

5) Caramelized Sugar

6) Creme Brulee

7) Dill

8) Coconut

9) Praline

Alexander Valley

Los Carneros

Santa Maria Valley

Russian River Valley

Sonoma County

Napa Valley

Monterrey County

Santa Barbara County

Wappo: Unutsawaholmanoma, "Toyon Bush Berry Place" is a Californian American Viticultural Area (AVA) just north of Healdsburg in Sonoma County

It is the largest and most fully planted wine region in Sonoma

A characteristic associated with Alexander Valley wines is a rich, fleshy mouthfeel and a degree of voluptuousness due to the area's generally warm climate and ability to sufficiently ripen the grapes

The Chardonnay from this region is characterized by its rich, tropical fruits

Los Carneros, often simply called Carneros, is an AVA that straddles the county lines of Napa and Sonoma

Adjacent to the San Pablo Bay it’s an ideal growing region for Chardonnay and Pinot Noir and produces world-class sparkling wines from these varietals

This appellation is the oldest in this portion of California

Grape growing in this region dates back to the Mexican Colonial period of the 1830s

Owing to the cool growing climate, the valley is best known for its Pinot noir, Syrah, Chardonnay, and Pinot blanc

This is an American Viticultural Area (AVA) in Sonoma County, California

Centered on the Russian River, the Russian River Valley AVA accounts for about one-sixth of the total planted vineyard acreage in Sonoma County

The area is known for its success with cool climate varietals, notably Pinot noir and Chardonnay

Sonoma County, home to 13 AVA’s and more than 500 wineries, grows more Pinot Noir than any other county in the state

Also found in abundance here are Chardonnay, Cabernet Sauvignon and Merlot with smaller, but still significant amount of Sauvignon Blanc and Zinfandel being produced

Sonoma’s best AVA’s include the Russian River Valley, Los Carneros (which is also a part of Napa County), Alexander Valley, Dry Creek, Chalk Hill, and Knights Valley

Although easily the most famous wine region in California, Napa Valley produces just 4% of all California wine

It’s home to 16 AVA’s, 600 wineries, and arguably some of the best restaurants and finest wines in the country

Napa Valley’s most sought after AVA’s include:

Carneros, Howell Mountain

Mount Veeder, Oakville

Rutherford, Stags Leap District

Yountville

Napa is best known for Cabernet Sauvignon, but produces fine Chardonnay, Chenin Blanc, Merlot, Pinot Noir, Sauvignon Blanc, Riesling, and Zinfandel as well

Winemaking didn’t become serious business in Monterey County until the late 1950’s when urbanization in the Livermore and Santa Clara Valleys

Coupled with information released by UC Davis that cooler coastal climates would be ideal for producing fine wines, Monterey County winemaking was born

This region produces world class Pinot Noir and Chardonnay, but 40 other varietals thrive here as well

Notable AVA’s include Arroyo Seco, Carmel Valley, and Chalone

This area was immortalized in 2004 by the film Sideways, which celebrated the area’s signature Pinot Noir

The most well-known AVA’s include the Santa Maria and Santa Ynez Valley’s and the Santa Rita Hills and produce top notch Chardonnay, Syrah, Riesling, Cabernet Sauvignon, Zinfandel, and of course, Pinot Noir.

Chicken Breast, Turkey Breast

Pork Loin

Halibut, Trout, Cod, Sturgeon

Oily Flaky Fish Atlantic, Salmon

Lobster, Crab, Scallops ,Shrimp

Clams, Oysters

1) Tarragon

2) Parsley

3) Thyme

4) Lemon

5) Zest

6) Marjoram

7) White Pepper

8) Shallots

9) Poultry Seasoning

Soft cheese please

Semi Soft Cow’s Milk Cheese and

Goat Cheese

1) Yellow Squash

2) Peas

3) Zucchini

4) Asparagus

5) Sun Chokes

6) Seitan

7) White Mushrooms

8) Truffles

9) Chanterelles

10) Almonds

Nose: perfume of apple blossom and pear

Palate: ripe flavors of white peach, Gravenstein apple and Meyer lemon

Finish: balanced acidity and leaves the palate yearning for another sip

Nose: orange blossom, honeysuckle, lime peel and white peach

Palate: dense stone fruit, citrus, apricot and a flavorful impression of essential oils

Finish: minerality and persistence on the finish

Nose: a good intensity of white peach, golden apple, tangerine blossom a solid lemon core that is accented with wet stone like minerality

Palate: layers of toasted almonds, tropical fruits and pear with a good balance of acidity

Finish: toasted brioche and lily flower notes

Unoaked: 48 ºF/9 ºC

Oaked: 54 ºF/12 ºC

King

Chardonnay

Queen

entirely

differently

grape

It is actually a natural crossing of Cabernet Franc and Sauvignon Blanc in the 1600s

It was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990s

The yield tends to be of full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential.

a) Black cherry

b) Black currant

c) Blackberry

1) Black pepper

2) Tobacco

3) Licorice

4) Vanilla

5) Violet

TANNIN: Medium (+)

ACIDITY: Medium (+)

Nose: baked blackberry and deep cassis aromas

Palate: roasted coffee and cocoa, hints of sage leaves and the slightest touch of paprika

Finish: fine structure and leathery tannin

Nose: Hints of dried herb and the classic California bay that is a signature of Mt. Veeder

Palate: Intense dark fruit aroma of black currant, followed by wet earth, mushroom, and caramelized sugar

Earthy flavors that evoke the mountain, along with dark chocolate, black olive, and sweet bay leaf

Finish: Rich with classic cassis flavors that linger

Nose: blackberry and cassis

Palate: black cherry, spice and oak with round firm tannin

Finish: soft, silky, lingering

Beef

Especially grilled, roasted or stewed Braised dishes like:

Braised lamb

Venison

Game

Game birds

Lamb

Especially roasted:

Rack of lamb

Osso Bucco

1) Rosemary

2) Thyme Mint

3) Mustard

4) Black pepper

Aromatic cheeses like:

1) Roquefort

2) Blue

3) Camembert varietals

Fois gras

Truffles

Roasted eggplant

Lentils

Potatoes

Many dishes featuring the flavors of onions and mushrooms

Risotto Pasta dishes, especially with cream sauces

Tangy, sour dishes

Sushi

Light seafood

Lemony dishes

Oysters

Extremely spicy dishes

Delicate dishes even

55 to 65 ºF

15 - 18 ºC

Is a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine

It may be the oldest known type of wine, as it is the most straightforward to make with the skin contact method

1) Skin contact

2) Saignée

3) Blending

By far the most popular method of making quality rosé!

The grapes are crushed and the juice is left in contact with the skins, just like a red wine would be made

However, the skins are left to soak only for a limited amount of time; depending on the desired style of rosé, this can last anywhere from six to 48 hours (as opposed to weeks or months for a red)

Longer maceration = darker, more richly flavored rosé; the juice is then racked, or drawn off of the skins, and the rose-tinted wine begins fermentation

This method can make many styles of rosé depending on grape variety and length of maceration

Very similar to limited skin maceration, direct pressing involves allowing the grape juice to have contact with the skins for an extremely short period of time

Instead of allowing the juice much time to soak and gain color, the grapes are pressed right away to remove the skins, as a white wine would be vinified

Because of the pigment in the skins, there will still be a hint of color in the juice — it’s impossible for the juice to have no contact with the skins, after all — so this process tends to produce the lightest-colored rosés of all

Expect more citrus and hints of strawberry in these rosés, though the flavors can vary by grape variety

The saignée, or “bleeding,” method produces not just a rosé but a red wine as well. In fact, the process started not as a way to make rosé wines, but to concentrate reds

In this process, a winemaker will vinify a red wine according to standard methods but will, early in the maceration process, remove or “bleed” some of the juice from the tank

This is then vinified separately as a rosé, and the rest of the juice is left to continue vinifying into a more concentrated red, since the juice-to-skins ratio is now higher

This method can be variable, particularly if the rosé is seen by the vintner as merely a byproduct of red wine production, but some can be quite good

Saignée method rosés are likely to be richer in style

While this might seem like the most obvious method of making rosé – white + red = rosé, right?

The practice of blending white and red wines post-fermentation is actually prohibited for PDO wines in Europe — save for one

Because Champagne likes to do everything a little bit backward, blending is not only allowed but favored for the making of rosé Champagne

Some New World regions — which have less-strict vinification rules — use blending to make rosé as well

These wines can vary in style from light to heavy depending on the amount and type of red wine used in the blend

Style: Fruity Tasting Notes

Usually a brilliant ruby red hue with notes of ripe strawberry, orange, hibiscus and sometimes with a hint of allspice

You’ll find wines of Grenache to have moderately high acidity, but since most have quite a bit of color and body, typically you’ll want to serve them cold to keep them zesty

Perfect pairing with this wine would be a summer evening and takeout Greek Gyros with dill tzatziki

Style: Fruity Tasting Notes A bright copper red color that sparkles in the light, Sangiovese seems like it was made to be a rosé win

Notes:  fresh strawberries, green melon, roses and yellow peach are complimented with mouth quenching acidity

Finish: some Sangiovese rosé have a feint bitter note on the finish, which makes this fruity wine taste pleasantly dry

Definitely serve cold in a white wine glass, perhaps with a bowl of Moroccan couscous and chicken

Style: Savory Tasting Notes Tempranillo rosé is growing in popularity from the Rioja region and other parts of Spain

Nose: With this style of rosé you can expect a pale pink hue and herbaceous notes of green peppercorn, watermelon, strawberry and meaty notes reminiscent of fried chicken

Notes: Many Tempranillo rosé from this area also blend a bit of Graciano and Grenache to add floral hues to the flavor

A glass of Rioja rosé will class up any taco truck experience

Style: Savory Tasting Notes American Syrah rosé is typically made in the ‘Saignée Method’ which usually means it will have deeper colors of ruby

Notes: White pepper, green olive, strawberry, cherry and peach skin —definitely on the funky side

Rosé of Syrah tend to be more on the bolder end of the spectrum and are best served slightly warmer than fridge temperatures in a regular red wine glass

This is a surprisingly good wine with pepperoni pizza or a bowl of chili

Style: Savory Tasting Notes This type of rosé wine is nearly exclusively made in the ‘Saignée Method’

Notes: Cabernet rosé are a deep ruby red color with red wine-like flavors of green bell pepper, cherry sauce, black currant and pepper spice

The only big difference is that Cabernet rosé wines usually have heightened acidity because they aren’t typically aged in oak

Style: Sweet Tasting Notes Possibly the most popular rosé (in terms of volume but not necessarily for quality) sold in the United States and also 85% of Zinfandel production!

Most ‘white’ Zinfandel is made deliberately to an ‘off-dry’ style with about 3-5 grams of residual sugar making it moderately sweet

Notes: It offers flavors of strawberry, cotton candy, lemon and green melon with moderately high acidity

You’ll want to serve it ice cold perhaps with Thai food.

Style: Savory and Rich Tasting Notes Said to be a favorite of writer and man’s man, Ernest Hemingway, Tavel is an unusually dry Rosé

It has more body and structure than most pink wines and is considered to have all the character of a good red wine, just less color

It is made primarily with Grenache and Cinsault, but nine varieties are allowed in the blend

Notes: Usually high in alcohol and low in acid, this salmon-pink wine ages well and its nose of summer fruits can turn to rich, nutty notes over time

Suggestions: Throw some brisket on the barbecue, grab your dog-eared copy of “The Old Man and The Sea”, and sit back and enjoy a glass of this earthy treat

Style: Fruity and Lean Tasting Notes Rosé, from Provence, is the little black dress of pink wines

Notes: This wine is just as at home on the patio as it is in the dining room, Its fresh, crisp, dry style is a masterful match for almost any dish; even a juicy burger makes a perfect partner

Finish: Grenache, Cinsault, Syrah and Mourvèdre are all used to create this pale, pink rosé and to give it aromas of strawberry, fresh-cut watermelon, and rose petal, finishing with a distinctive, salty minerality on the palate

Style: Fruity and Floral Tasting Notes Rosé made from Mourvèdre brings to mind thoughts of Southern France and the beautiful wines of Bandol

The look & feel: These wines, often a pale coral hue, are rounder and fuller-bodied than many other Rosés

Notes: Mourvèdre is floral on the nose with notes of violets and rose petals. On the palate, this grape can be full of red plums, cherries, dried herbs, smoke and even meat

Mourvèdre makes an excellent pairing at a Mediterranean dinner party, hovering with friends for hours over a meal of grilled lamb and fresh pita with black olive tapenade

Style: Delicately Fruity Tasting Notes Pinot Noir is a diva on the grape runway. The fruit is intolerant of any type of extreme weather and is considered sensitive and temperamental, but when it’s on and at its best, can make for a very sexy glass of wine

Notes: In rosé, Pinot Noir delivers bright acidity and soft, subtle aromas of crabapple, watermelon, raspberries, strawberries, and wet stone

Finish: The grape can produce earthy-but-elegant wines that are cool, crisp, and dry, and would be delightful with a fresh goat cheese salad or a festive crab feed on the beach.

longer

darker

Rosé

Nose: Medium-bodied wine with bright cherry aromas

Palate: lively fruit flavors are framed by a crisp, balanced acidity Finish: smooth and elegant

Pinot Noir

Rosé

Monterey

Still

Semi-Sparkling

Sparkling

Sweetness

41°F

5°C

What is Pinot Nior?

It is a red wine grape variety

 It is a difficult varietal to cultivate and transform into wine

 It is grown around the world, mostly in the cooler climates

Sonoma Coast AVA

Russian River Valley AVA

Central Coast AVA

Sta Rita Hills

Monterey County / Santa Lucia Highlands Santa Cruz Mountains AVA

Carneros District of Napa and Sonoma Anderson Valley San Luis

Obispo County / Arroyo Grande Valley

Edna Valley

 Is home to 13 AVA’s and more than 500 wineries

Grows more Pinot Noir than any other county in the state

This counties best AVA’s include the:

1. Russian River Valley
2. Los Carneros (which is also a part of Napa County) Alexander Valley
3. Dry Creek
4. Chalk Hill
5. Knights Valley

The north part of this region produces a wide variety of grapes with some areas favoring Pinot Noir and Chardonnay

The southern part of this region stretches from Paso Robles in the north to the Santa Maria and Santa Ynez Valleys in the south

The grape varietals here range from the Rhone varietals, to Italian varietals, to Burgundian varietals of Pinot Noir and Chardonnay

Coupled with information released by UC Davis that cooler coastal climates would be ideal for producing fine wines, this County wine making was born

This region produces world class Pinot Noir and Chardonnay, but 40 other varietals thrive here as well

Over 2,300 acres (931 ha) of vineyards are planted in the AVA, some as high as 1,200 feet (366 m) above sea level, with about half of them planted to the Pinot noir grape

... is one of California's oldest and most celebrated viticulture areas

It was first planted with grapes in the 1830s, and now ranks among the world's top regions for Pinot Noir and Chardonnay, particularly when the two varieties are combined to make sparkling wines in the traditional method

Is a sparsely populated region in western Mendocino County in Northern California

Located approximately 100 miles (160 km) north of San Francisco It is known primarily for its Pinot noir and sparkling wine production

It is part of the larger Central Coast AVA

With moderate sunshine, cool maritime fog, and rich oceanic and volcanic soils, this Valley appellation has California’s longest growing season

The valley is kept cool by breezes from the Pacific Ocean and morning fog. The extended growing season gives complex flavors to the grapes

1) Cranberry

2) Cherry

3) Raspberry

1) Vanilla

2) Clove

3) Licorice

4) Mushroom

5) Wet leaves

6) Tobacco

7) Cola

8) caramel

TANNIN: Medium Low

ACIDITY: Medium High

This Pinot Noir is a quintessential expression of Santa Barbara County’s cool-climate vines, with its elegant, light-bodied style

Delicate aromas hint at the bright red cherry and strawberry flavors on the palate

Beautifully balanced with vibrant acidity, this wine is the ideal complement for grilled salmon, lamb and earthy mushrooms

Good pairings:

Charcuterie, ham and other cold meats

Patés and terrines

Classic French dishes with light creamy sauces such as rabbit or kidneys with a mustard sauce

Goat cheese

Grilled asparagus

Spring vegetables such as peas

Good pairings:

Roast chicken or guinea fowl (even with lots of garlic as this post illustrates)

Pigeon

Rack of lamb, served pink

Rare fillet steak and carpaccio

Beef Wellington

Roast pork with herbs and fennel

Chicken or turkey sausages

Calves liver, sweetbreads

Dishes with morels and other wild mushrooms

Mushroom risotto

Roast or grilled lobster

Good pairings:

Butterflied lamb, char-grilled steak, venison

Dishes like casserole or duck with olives if they’re more rustic

Roast goose

Hare Royal

Coq au vin where the sauce is made with pinot noir

Glazed ham

Roast turkey

Brie and similar cheeses

Milder blue cheeses such as Gorgonzola dolce

Good pairings:

Feathered game such as grouse, partridge and pheasant

Cold game pie

Dishes with truffles

Good pairings:

Dishes with a touch of spice such as crispy duck pancakes, grilled quail, pulled or char siu pork, seared salmon and tuna

Barbecues

Roast or other cooked beetroot dishes

Dishes that include cherries or figs like this duck and fig combination at Kooyong in the Mornington Peninsula

Bigger

lush

fruit-forward

61 ºF

15 - 16 ºC

This is a dark blue-colored wine grape variety, that is used as both a blending grape and for varietal wines

It is one of the world's most planted grape varieties and the second most popular red grape in America Known for being soft, ripe and elegant

1) Napa County

2) Monterey County

3) Sonoma County

a) Red fruits

b) Easy tannins

c) Soft finish

Is more structured with a higher presence of tannins and earthy flavors like tobacco and tar

Some are mistaken as Cabernet Sauvignon

Is more fruit-forward and tannin is less prevalent

Some producers use judicious oak-treatment of up to 24 months to give this wine more structure

chicken

light

meats

lightly-spiced

well

many

1) Fish

2) Leafy green vegetables

3) Spicy food

approachable

first

new

BETWEEN:

55°F/13°C

60°F/15°C

100% varietal

Warren Winiarski

Bordeaux

Medium to full-bodied

Medium-plus to high levels of tannins

Notes of blackberry, mint and black pepper

Is more consistently full-bodied

Softer tannin

Jammier fruit

Spice notes of licorice

Anise

Earthy leather

1) San Luis Obispo

2) San Joaquin

3) Sonoma

Syrah

almost

every

Fuller-bodied

sweeter

acid

tannin

Fruitier

Spicier

More succulent

Syrahs are:

More tannic

Fleshier in texture

Better aging potential

1) Blackberry

2) Cassis

3) Black pepper

4) Smoke

5) Dry

6) Dark 

7) Tannic

65°F

18°C

... also known as Primitivo, this grape is a variety of black-skinned wine grape

The variety is grown in over 10 percent of California vineyards

The grapes typically produce a robust red wine

20%

80%

San Joaquin County (Northern California's Central Valley)

Stanislaus County (Central Valley)

Madera County (Eastern San Joaquin Valley)

Amador County Santa Clara Valley

Santa Cruz Mountains AVA

Sonoma county

San Luis Obispo County

Particularly the Paso Robles AVA

Napa Valley AVA

Russian River Valley

Mendocino County

Lodi

This region has a reputation for big, full-bodied Zinfandel

These extra-ripe wines have been called jammy, briary, and brambly, having aromas of sweet berries

California

Zinfandel

Sonoma county

Region

While this region is known primarily for its Cabernet Sauvignon, Merlot, and Syrah, Napa also produces Zinfandel wines described as plummy and intense, tasting of red berry fruits with cedar and vanilla

Zinfandel in Napa tends to be made in a claret style like red Bordeaux

This region generally produces well during warm vintages

Otherwise, the grapes do not fully ripen, leaving the wines with excessive acidity

The area has mostly "old vine" Zinfandel, characterized as spicy and somewhat lower in alcohol than Zinfandel from other regions

This region has some of the oldest Zinfandel vines in California

While often used for White Zinfandel production, in the red style, Lodi Zinfandel's have a reputation for being juicy and approachable

1) Raspberry

2) Black Cherry

3) Blackberry

4) Blueberry

5) Black Currant

6) Black Plum

7) Raisin

8) Fig

9) Apricot

10) Cranberry Jam

11) Jammy/Brambly Fruit

1) Licorice

2) Star Anise

3) Smoke

4) Black Pepper

5) Black Cardamom

1) Vanilla

2) Coconut

3) Nutmeg

4) Peach

5) Yogurt

6) Mocha

7) Burnt Sugar

8) Coffee

9) Cinnamon

10) Clove

11) Tobacco

12)Fresh Sawdust

ACIDITY: Medium

TANNIN: Medium High

65°F

18°C