Bordeaux Blend

Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. These five red grapes are the components of a classic Bordeaux blend.

Cabernet Sauvignon

The Cabernet Sauvignon grape is a small berry with a thick skin and a high pip to pulp ratio. This in turn creates a wine high in color, tannin and extract.

Carménère

Carménère produces wines with good, plummy fruit, like Merlot, and firm structure, similar to Cabernet Sauvignon. The grape kicks in a heady dose of pepper and spice, which helps distinguish it from other varietals.

Chardonnay

Cooler climates like New Zealand and Chablis lead to crisp, acid-prone wines, while warmer climates like southern California and Australia foster riper grapes that create heavier wine leaning towards tropical fruit flavors.

Chenin Blanc

Good Chenin Blancs are delightful wines, versatile with a wide range of food depending on their sweetness level.

Malbec

Malbec produces dark, full-bodied, delicious wines with velvety texture. It is also used in small amounts in Bordeaux blends to add color and tannin.

Merlot

Merlot from mountain areas are usually more Cabernet like, with stronger structure and tannins; while Merlot from valley floor areas and clay-based soils are opulent, with velvety textures, often approachable when young.

Moscato /

Moscato d’Asti

Moscato is used to create light, fizzy wines ranging from dry to sweet.

Pinot Grigio / Pinot Gris

Both varietals are flavorful, but wine named Pinot Gris typically provides more body and rounder fruits, while Pinot Grigio gives lighter-bodied, citrus fruits.

Pinot Noir

Pinot Noir is dry, light- to medium-bodied, with bright acidity, silky tannins. The best Pinot Noir taste has complex flavors that include cherry, raspberry, mushroom and forest floor, plus vanilla and baking spice when aged in French oak.

Rhône Red Blend

Rhône blends are a wonderful combination of rustic and ripe – showing their flavors and delicious character upon release.

Rhône White Blend

The whites blends of the Rhône are usually rich in fruit flavors and aromatics. Three of the primary grapes, Viognier, Roussanne and Marsanne, are intense on aromatics & texture.

Riesling

Riesling has an extremely high level of acidity. That acidity is matched by the intensity of the grape’s floral and fruit aromas. A number of descriptors are associated with Riesling due to its tendency to adopt the characteristics of where it is grown.

Sangiovese

Sangiovese is a slow-growing, late-ripening grape. Sangiovese is a dry, light to medium-bodied red wine that tips towards higher levels of mouth-watering acidity and tighter tannins. The rich flavors range from rustic to fruity, depending on where and how the vines are managed.

Sauvignon Blanc

Sauvignon Blanc is a deliciously crisp varietal, ranging in flavors from grassy to fruity to oaky, depending on where it’s grown and how it’s produced.

Syrah / Shiraz

Like many world-popular grapes, Syrah (also known as Shiraz) can differ in style depending on the climate, region and winemaking techniques. Typical aromas and flavors from most Syrah-based wines include pepper, blackberry and leather or smoke.

Tempranillo

Tempranillo features flavors of red fruits like sweet strawberries and tart cherries, backed by a rustic edge. The combination of the tart fruit and tannins make this wine very food friendly.

Zinfandel

Zinfandel stands out with its very berry intensity and exotic spice notes. In some, jammy fruit will dominate; in others, it’s the spice that wows the palate.