Term
|
Definition
| World's finest red wine. Complex and rich flavours. Deep red color and black currant flavors. Goes well with beef and lamb. |
|
|
Term
|
Definition
| A heavy Australian red with spicy blackberry, plum, and peppery flavors. Rich full wine, goes well with beef and hearty foods. |
|
|
Term
|
Definition
| Most popular white. Usually dry and goes well with poultry and seafood. Can go well with light red meat dish. |
|
|
Term
|
Definition
| Less tannic than Cabernet. Flavors of plum, blackberry and violets. Perfect for beef and other medium-heavy dishes. Good with rich red pasta or heavy chicken dish. |
|
|
Term
|
Definition
| Light and dry with a mineral taste. Lemony finish. Goes well with light dishes that are still on the "thick" side, like chicken in a rich white sauce, or eggplant with heavy spices. |
|
|
Term
|
Definition
| Earthy vanilla flavors. Plum and raspberry. Pasta with red sauce or light beef dishes. Wild game as well. |
|
|
Term
|
Definition
| Popular white with dry melony taste. Goes well with all seafood and oriental dishes. |
|
|
Term
|
Definition
| White with herbal apple flavors as well as a light smokey flavor. They are crisp and acidic, so they go well with heavy sauce foods. |
|
|
Term
|
Definition
| Medium-weight red wine. Light cherry flavors with hint of licorice. Goes well with light dishes. |
|
|
Term
|
Definition
| Light blush wine. It is very sweet and goes well with light dishes and summery dishes. |
|
|
