CHARDONNAY

(Shar-doe-nay)

Chardonnay is the king of white wines, it makes consistently excellent, rich, and complex whites. Chardonnay is
used to produce an impressively diverse range of wine styles. The variety is put to use in sparkling wines all over
the world (most famously Champagne), when it is usually paired with Pinot Noir. Chardonnay grapes are
amazing, versatile grapes that grow well in a variety of locations throughout the world.
Typical taste in varietal wine: often wider-bodied (and more velvety) than other types of dry whites, with rich
citrus (lemon, grapefruit) flavours. Fermenting in new oak barrels adds a buttery tone (vanilla, toast, coconut,
toffee).
Districts: 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.
Food-wine pairing: it is a good choice for fish and chicken dishes.
Serving Temperature: Unoaked: 48 F (9 C) Oaked: 54 F (12 C)

SAUVIGNON BLANC
(So-vee-nyon Blah)

Sauvignon Blanc is a white-wine grape from western France, now successfully grown in emerging and
established wine regions all over the world. The key selling point of Sauvignon Blanc is its straightforwardness
the flavors are rarely hidden away in the background. Also, there is a particularly close correlation between the
perceived flavors and their descriptors, making Sauvignon Blanc an ideal wine with which to begin wine-tasting
lessons.
Typical taste in varietal wine: generally lighter than Chardonnay Sauvignon blanc normally shows a herbal
character suggesting bell pepper or freshly mown grass. The dominating flavours range from sour green fruits of
apple, pear and gooseberry through to tropical fruits of melon, mango and blackcurrant.
Districts: New Zealand produces some excellent Sauvignon Blancs.
Food-wine pairing: a versatile food wine for seafood, poultry, and salads.
Serving temperature: Unoaked: 46 F (8 C) Oaked: 52 F (11 C)

CHENIN BLANC
[Shen'n Blah]

Chenin Blanc is a versatile white wine grape variety known for its high acidity and aging potential. Most
commonly associated with the Loire Valley, Chenin Blanc has been cultivated in France for nearly 1300 years
South Africa is the largest grower and producer of Chenin Blanc. Chenin Blanc may be crafted to any level of
sweetness, ranging from bone-dry, crisp and sparkling, through to sweet dessert wines.
Typical taste in varietal wine: Ripe apple, lemon drop, pear, honeydew. It can be a pleasant wine, with melon,
peach, spice and citrus. The great Loire wines, depending on the producer can be dry and fresh to sweet.
Districts: It is South Africa's most-planted grape, although there it is called Steen, and in both South Africa and
in California it is currently used primarily as a blending grape for generic table wines.
Food-wine pairing: Because of Chenin Blancs awesome acidity and inherently sweet flavor, youll find it pairs
well with foods that have a sweet and sour element. Fresh and fruity Chenin Blanc goes great with vegetable
dishes or salads

MERLOT
(Mer-lo)

Easy to drink. Its softness has made it an "introducing" wine for new red-wine drinkers. Merlot wine is first
class. Not only does it command the highest respect in the wine world, Merlot also tastes great with food.
Typical taste in varietal wine: Red fruits, easy tannins and a soft finish are the characteristics of Merlot wine.
But theres more to Merlot than being smooth. Its actually a bit of a chameleon, partly because of how Merlot is
vinified and mostly because of where its grown. Black-cherry and herbal flavours are typical. The texture is
round but a middle palate gap is common.
Districts: a key player in the Bordeaux blend, merlot is now also grown on the US West Coast, Australia, and
other countries. Chile, a country which has long been known as a source of good value wine, has built its
reputation mainly on its Merlot-based cuvees
Food-wine pairing: Merlot wine matches with a wide variety of foods because of its position in the middle of
the red wine spectrum. In general Merlot pairs well with chicken and other light meats as well as lightly-spiced
dark meats. With medium tannin and not too much acidity youll find Merlot pairs well with many foods

SHIRAZ / SYRAH
(Sah-ra or Shi-raz)

Shiraz or syrah are two names for the same variety. Europe vine growers and winemakers only use the name
syrah. In a world where bigger is better, Syrah is the ideal choice. Its darker than Cabernet Sauvignon and
contains high amounts of health-invigorating antioxidants. The shiraz variety gives hearty, spicy reds. While
shiraz is used to produce many average wines it can produce some of the worlds finest, deepest, and darkest reds
with intense flavours and excellent longevity.
Typical taste in varietal wine: Syrah is responsible for some of the darkest full-bodied red wines in the world. It
has dark fruit flavors from sweet blueberry to savory black olive. When you taste Syrah youll be greeted with a
punch of flavor that tapers off and then has a spicy peppery note in the aftertaste. Because of its front-loaded
style, Syrah is often blended with grapes that add more mid-palate, such as Cabernet Sauvignon, to help make
the wine taste more complete.
Districts: syrah excels in Frances Rhne Valley, California and Australia.
Food-wine pairing: With its massive full-bodied taste, Syrah pairs great with bold foods. You can pair Syrah
with anything from a blue cheese burger to barbecue, the trick is to bring out the subtle nuances in the wine.

CABERNET SAUVIGNON
(Ka-ber-nay So-vee-nyon)

(often shortened to "Cab Sav" or even just "Cab") is probably the most famous red wine grape variety on Earth.
From its origins around the Medoc, the Cabernet has successfully spread to almost every wine-growing country
in the world, from Old World powerhouses like France and Italy to newer climes such as Australia, Chile, South
Africa and even New Zealand.
Typical taste in varietal wine: Since Cabernet Sauvignon is grown in a wide range of climates and regions
throughout the world it has varied flavors. Fundamentally speaking, Cab is a full-bodied red wine with dark fruit
flavors and savory tastes from black pepper to bell pepper.
Districts: cabernet sauvignon is planted wherever red wine grapes grow except in the Northern fringes such as
Germany. It is part of the great red Mdoc wines of France, and among the finest reds in Australia, California
and Chile.
Food-wine pairing: best with simply prepared red meat.
Serving Temperature: 62-65 F (16 18oC). Cool room temperature red wines in the refrigerator for 15 to 20
minutes before serving. When red wines are served too warm, they become overly alcoholic and flabby. If reds
are served too cold, their aromas and flavors will be muted.