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THE POCKET SOMMELIER
WINE TASTING GUIDE
The Pocket Sommelier, 2008
No part of this book may be transmitted in any form by anymeans without permission in writing from the publisher.
ISBN 978-0-9811374-0-7
Published by The Pocket SommelierOttawa ON
pocketsommelier.blogspot.com
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CONTENTS
INTRODUCTION 1
1 - APPEARANCE... 2
2 - AROMA... 4
3 - MOUTH FEEL 11
4 - BODY...... 15
5 - BALANCE... 16
6 - FINISH. 17
7 - SCORING 18
8 - CHARACTERISTICS OF SOME OF THE MOST
COMMONLY KNOWN GRAPE VARIETIES.. 19
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INTRODUCTION
The experience of tasting wine can be divided into multiple
stages of analysis. This publication will guide you through each
stage and help you to develop your wine tasting skills until they
become second nature.
The first stage of wine tasting begins with describing theappearance, or eye of the wine, and is followed by an analysis
of the aromas, or nose. The aromas noted by the nose are
confirmed by a sensory evaluation in the mouth. Once in the
mouth, the taster can evaluate the flavours, mouth feel (texture),
as well as the body (weight), balance and ultimately the finish.
When tasting, a tulip-shaped glass is preferable. The shape isimportant, as the glass begins to narrow towards the rim, the
aromas become concentrated.
Notes regarding your tasting experience should be taken in the
wine journal, which follows the guide portion of this book. The
journal is comprised of blank tasting sheets that guide the taster
through each stage of the tasting process.
Anyone can taste and evaluate wine all it takes is a little
practice. In the end, it is your opinion that counts. Do not be
swayed by what others say. Only you know what you like and
what you do not.
For starters, break out a bottle of wine, pour a couple of ounces
in a glass and follow along the next few pages!
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1 - APPEARANCE
The first step is to assess the wines colour and clarity.
With 1 to 2 ounces of wine in the glass, place the glass on a
sheet of plain white paper. From above, look down the glass
while noting the wines clarity. Next tilt the glass on an angle
and note the colour shade of the wine, while paying attention tothe rim of the wine.
A list of common terms and descriptors for wine clarity and
colour follow.
WHITE WINES
Clarity
Clear, Bright, Translucent - indication of a well-made wine
Mistiness, Cloudy - may indicate a fault in the wine
The rim - should also be bright and clear
Colour Spectrum
Lightest - Watery, almost colourlessYellow, with green reflections
Straw
Gold
Darkest - Amber
Lighter coloured white wines tend to be younger and
fermented in stainless steel tanks.White wines will darken as they age. As well, white wines
fermented in barrels will exhibit deeper colours.
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RED WINESClarity
Light, Clear, Dark, Deep, Intense
Opaque, Cloudy - may indicate a fault in the wine or a wine
of distinction that has not been heavily fined or filtered
The rim - a watery rim may indicate a well-aged wine or a
younger wine that has prematurely oxidized
Colour Spectrum
Lightest - Cherry
Ruby
Violet, Brick
Garnet
Darkest - Brown
Younger red wines exhibit shades of blue. Yellow and
orange tints develop with age, until they become brickish.
Red wines will become paler with age. Very old wines, or
wines that are poorly stored, will eventually turn brown.
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2 - AROMA
Assessing a wines aroma is the most important stage in wine
tasting.
When conducting a tasting, a wine should be at a temperature
range between 59 to 68 degrees F (15 to 20 degrees C).
Place your nose near the rim and inhale. Note the aromas. Now
agitate the wine by swirling the glass. The action of agitation
aerates the wine. Aeration brings out the aromas. Inhale again
and analyze the bouquet of aromas. Jot down a few descriptors
that describe what you smell.
Wine aromas are generally categorized as either:Primary aromas from the grape itself, such as fresh fruit,
floral, herbaceous and mineral;
Secondary aromas from fermentation, such as yeast and
cream; and,
Tertiary aromas from aging, such as dried fruit, dried flowers,
nuts, spice and earth.
You will also want to make some conclusions as to the wines
bouquet, such as on its intensity (concentration) of aromas. As
well you may want to note its complexity (layers of various
aromas). Both are indicators of quality. If you notice that a
wine does not exhibit much in the way of aromas, you may
want to note it as being closed.
An in exhaustive list of common wine aroma descriptors follow,
including indicators of wine faults, categorized for convenience.
Feel free to add your own to this guide.
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WHITE WINESFruit
Citrus FruitsLemon, Lime, Grapefruit, Orange
White Fruits
Green Apple, Red Apple, Pear
Stone FruitsPeach, Apricot, Nectarine
Tropical FruitPineapple, Banana, Coconut, Passion fruit, Kiwi
Exotic FruitsMelon, Mango, Gooseberry, Lychee, Pomegranate
Dried FruitsFig, Dried Apricots
Floral
White FlowersHoneysuckle, Elderflower, Clover
Citrus FlowersOrange Blossom, Citronella
Meadow FlowersDaisies, Crocus
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Floral (continued)
PerfumeRoses, Violets, Jasmine, Iris
GardenLilies
HerbalLavender
Dried FlowersPotpourri, Tea
Nutty
Hazelnut, Almond
Vegetable / Herbaceous
Vegetable
Asparagus, Green Bean, Pea Pod, Celery
HerbalDill, Anise, Fennel
Herbaceous
Cut Grass, Tomato Bush, Blackcurrant Bud, Tobacco Leaf,
Lemongrass, Hay
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Mineral
Petrol, Plastic, Rubber, Flint, Slate
Beeswax, Paraffin
Spice
Cinnamon, NutmegOrange Peel, Grapefruit Rind, Lemon Zest
Oak
Vanilla, Butterscotch, Caramel
Toast, Smoke
Cream
Buttery
Yeast
Biscuit, Bread Dough
Sweetness
Honey
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RED WINESFruit
Tree FruitCherry, Plum
Red Berries
Raspberry, Strawberry
Dark BerriesBlackberry, Black Currant, Black Cherry, Blueberries
Dried FruitStrawberry Jam, Raisin, Fig, Prune, Stewed Fruit, Fruit Cake
Spice
SweetCinnamon, Nutmeg, Allspice, Ginger
Savory
White Pepper, Black Pepper, Clove, Anise, Licorice
Earthy
Mushroom, Gamy, Forest Floor, Pine
Bacon
Floral
Violet, Rose, Iris, Peonies
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Herbaceous
Mint, Menthol
Bell Pepper
Tea, Sage
Oak
Vanilla, Butterscotch
Chocolate, Cocoa, Cola
Coffee, Mocha
Pencil Shavings, Cedar, Tobacco, Cigar Box
Leather, Tar
Lees Contact
Yeasty, Bread
Nutty
Cashew, Walnut, Almond
Candy
Bubblegum, Candy Floss
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WINE FAULTSOxidized
Burnt Caramel, Sherry, Stale
Hydrogen Sulfide
Rotten Eggs, Struck Match
Cork Taint
Moldy, Musty, Dank, Wet Basement, Wet Newspapers
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3 - MOUTH FEEL
Now its time to taste the wine and describe its physical and
textural impression on the palate. A mouth feel descriptor
reveals much about the wines structure.
Take in a healthy amount of wine and move it around your
mouth. Note the wines acidity, sweetness, viscosity and tanninlevels.
A list of common terms and descriptors for mouth feel follow.
WHITE WINES
Acidity acidity is the main component of mouth feel inwhite wines, but is also important in reds.
An attractive acid level may be described as:
- lively, crisp, fresh, zingy, watering- you may sense a spritz or prickle sensation
Too high an acid level may be described as:
-
green, racy, hard, tart, stiff, bitingToo low an acid level may be described as:
- flat, flabby, bland, thinLow acid with oak barrel fermentation and aging influence
may be described as:
- creamy, luscious
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Sweetness the level of sweetness is defined in terms ofresidual sugar
Dry a wine with no perceptible residual sugar
Off Dry a wine with some perceptible residual sugar
Semi Sweet a wine verging on dessert
Sweet typical of dessert wines
Sweet wines can be further analyzed:
- a balanced sweet wine may be described as:
- luscious, rich- too much sweetness may be described as:
- syrupy, cloyingAlcohol Content
High alcohol wines may exhibit a mouth feel described as:
- oily, slipperyMineral
Wines with a large amount of mineral characteristics may bedescribed as:
- metallicViscosity
A full body, viscous wine may be described as:
- fat, big, denseOpposite of the above may be described as:
- thin, weak, watery
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RED WINES
Tannin tannin is the main component of mouth feel in red
wines.
A wine with ripe, well integrated tannin may be described as:
- satin, suede, velvetyA wine with more perceptible tannins may be described as:
- dusty, chalky, grainy, chewy, grippy, furryA wine with green, unripe wood tannins may be described
as:
- harsh, abrasive, aggressiveMedium acid level with low tannin and high alcohol with
lots of fruit may be described as:
- fleshy, juicy, jammy, richAcid always lower in red wines
An attractive acid level may be described as:
- fresh, smooth, suppleToo high an acid level may be described as:
-
tart, stiff, bitingToo low an acid level may be described as:
- flat, flabby, thin, dullAlcohol Content
A wine with excessive alcohol may be described as:
- hot
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A few words on acid:
All wine contains acid. A wine with either too low or too high
of an acid level can never be considered balanced. A good level
of acid (low pH) enhances the freshness and fruitiness of a wine
and protects the wine against bacteria.
The three types of acid are tartaric (an acid unique to grapes),malic, (a harsher acid, common to apples), and to a much lesser
extent, citric. A fourth type of acid, lactic, is created from a
process known as malolactic fermentation. This process
converts the harsh malic acid into lactic acid, rendering a
creamy texture to the wine.
In general, acid produces the prickling and waterysensations felt on the tongue and mouth.
A few words on tannin:
Tannin is responsible for the sensation of astringency in wines
(mainly red wines). Tannin is not a flavour, but rather a tactile
sensation consisting of chemical compounds derived from theskins of grapes and to a lesser extent from oak barrels.
The presence of tannin in a wine is evident from the pulling
and drying sensations in the mouth.
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4 - BODY
After swallowing or spitting the wine, you can now complete
your evaluation.
The next stage is to note the body or weight of the wine. The
body is determined by its alcoholic strength and to a much
lesser extent, the amount of residual sugar and extract(dissolved solids).
A general guideline of descriptors regarding body and alcohol
levels follows.
Light - below 10%
Medium - 10% to 12%
Full - 13% and up
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5 - BALANCE
Balance is another analysis of a wines structure and indicator
of quality. Quality wines are always well balanced.
In your analysis, note how well the alcohol, acidity, residual
sugar, tannin and fruit levels complement each other on the
palate.
A guideline regarding balance follows.
WHITE WINES
Balance in white wines is analyzed in terms of acid and fruit
levels, and to a lesser extent sweetness and alcohol.
ACID
ALCOHOL + SWEETNESS
FRUIT
RED WINES
Balance in red wines is analyzed in terms of tannin and fruit
levels, and to a lesser extent acid and alcohol.
TANNIN
ACID + ALCOHOL
FRUIT
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6 - FINISH
The sensation of length, or persistence, of a wines flavour on
the tasters palate is the most important indicator of quality.
Quality wines always exhibit a medium to very long finish.
A guideline regarding finish follows.
Short - 2 seconds or less (ordinary wines)
Medium - 3 to 7 seconds (well made young wines)
Long - 7 to 10 seconds and longer (fine, mature wines)
Very Long - greater than 10 seconds (exceptional wines of
distinction)
When analyzing the finish, ignore the effects of acid and tannin
while concentrating on the flavours identified in the aroma
analysis (e.g. fruit, spice, etc.). Lingering acid and tannin arenot indicators of quality.
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7 - SCORING
Professional wine writers, judges, etc. use a myriad of different
wine scoring systems. Wine may be evaluated on a score of 10,
number of stars out of 5 or simply recommended / not
recommended.
Below you will find a sample scoring system based on apossible total score of 100. The scoring is broken down by each
stage of the wine tasting process examined in this booklet.
Please note that the form of your scoring system does not
matter. What does matter is that your impressions of the wines
complexity and intensity of aroma, balance and finish should
dominate the scoring.
SCORING SYSTEM
Appearance / 10
Aroma / 20
Mouth feel / 10Body / 10
Balance / 20
Finish / 20
Overall / 10
Total / 100
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8 - CHARACTERISTICS OF SOME OF THE MOSTCOMMONLY KNOWN GRAPE VARIETIES
The worlds most famous wine grape varieties are of the genus
Vitis Vinifera originating from the region around the Black Sea.
All European wine grapes belong to this family.
A few of the most commonly known grape varieties include:
WHITE WINES RED WINES
Chardonnay Cabernet Sauvignon
Gewurztraminer Gamay Noir
Pinot Grigio/Pinot Gris Merlot
Riesling Pinot NoirSauvignon Blanc Sangiovese
Shiraz
Zinfandel
In the following pages, we will explore each wines benchmark
area(s), typical tasting profile, and suggested food pairings.
As a general rule, white wines should be served between 10C
and 14C (50F to 57F) and red wines between 16C and 20C
(61F to 68F).
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WHITE WINES
Chardonnay
On its own, the Chardonnay grape produces a neutral wine.
Many of the flavours commonly associated with Chardonnay
are derived from the environment in which the grape was grownand the influence of various winemaking techniques (eg. oak
contact, fermentation methods).
UUnnooaakkeedd ttoo LLiigghhttllyy OOaakkeedd SSttyyllee
Benchmark Area(s)
Burgundy region of France, where the style ranges from light,
crisp and flinty Chablis, to rich and buttery Meursaults
Champagne region of France, where it is an important
component in many of the regions famous sparkling wines
Typical tasting profile
Colour light yellow
Aromas/Flavours green apple, pear, lemon, grapefruit,
melon, pear
Mouth Feel high acidity - crisp, fresh, flinty
Body light
Sweetness dry
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Food Pairings
The various styles of Chardonnay allow it to be paired with a
diverse assortment of food.
Starch Pasta (with white sauce)
Seafood shrimp, trout, pan-fried salmon, light
sauceShellfish oysters, boiled lobster
Poultry roast chicken, turkey
Meat veal
Ethnic Thai
Cheeses semi-hard (mild Cheddar, Provolone),
hard (Gruyre, Parmesan)
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HHeeaavviillyy OOaakkeedd SSttyyllee
Benchmark Area(s)
California and Australia, where the style is usually heavily
oaked, resulting in intense tropical fruit flavours
Typical tasting profile
Colour deep straw
Aromas/Flavours pineapple, mango, banana, coconut,
honey, butterscotch, caramel, vanilla,
hazelnut
Mouth Feel medium acidity - creamy, luscious
Body fullSweetness dry, but may be perceived as sweeter
than the unoaked style due to its lower
acid level and intenser fruit
Food Pairings
Heavily oaked Chardonnay does not pair well with delicate fishand seafood dishes better to pair with heavier and stronger
flavours, such smoked fish, heavy cream sauces and spicy Asian
cuisine.
Seafood cod, haddock, tuna, cream sauce
Shellfish Dungeness crab, lobster, cream sauce
Poultry roast chickenPork grilled
Ethnic mild curries
Cheeses soft (Bucheron), hard (Gruyre,
Parmesan), goat
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Gewurztraminer
Gewurztraminer is an aromatic wine best produced in cooler
climates. The term Gewurz is German for spicy. As such,
this wine is usually off-dry and distinguished by an intense
bouquet of lychees.
Benchmark Area(s)
Alsace region of France
Typical tasting profile
Colour deep yellow, pinkish tinge, copper tone
Aromas/Flavours very aromatic - spice, perfume, floral,lychee, pineapple, grapefruit, citrus rind,
mangoes, petrol
Mouth Feel high acidity, oily, dry to semi-sweet
Body full, high in alcohol
Sweetness dry, but may be perceived as sweet due to
its intense fruit
Food Pairings
Gewrztraminers intense aromatics lends it well to Asian
cuisine. Traditionally, it is often paired with high fat meats.
Vegetables fresh fruit
Seafood smoked salmonPoultry chicken, wild game
Pork roasted, ham
Ethnic Chinese, hot curries
Cheeses soft (Munster), medium (Swiss), smoked
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Pinot Grigio / Pinot Gris
Pinot Grigio, as it is known in Italy, and Pinot Gris, as it is
known in France, are becoming increasingly popular wines
whose styles can vary greatly depending on their origin. Pinot
Grigio tends to be lighter and crisper when compared to Pinto
Gris, which tends to be fuller bodied, richer and floral.
Benchmark Area(s)
Veneto and Fruili regions of Northern Italy
Alsace region of France
Typical tasting profile
Colour deep yellow, pinkish tinge
Aromas/Flavours peach, apricot, floral, spice, smoke, biscuit,
butter
Mouth Feel medium acidity - rich, oily
Body full
Sweetness dry
Food Pairings
Vegetables vegetable dishes
Starch risotto
Seafood fish, scallops, shrimp
Shellfish crab
Poultry chickenBeef veal
Cheeses soft (fresh Mozzarella), mild (Jarlsberg)
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Riesling
Riesling is a crisp, fruity and aromatic wine that is often
consumed when young. It is used to make dry, off-dry, semi-
sweet, sweet and sparkling wines. Riesling wines are rarely
blended and are seldom oaked.
Rieslings suitable for extended aging are high quality dry or off-dry Rieslings with naturally high acidity, and sweet Rieslings
with high sugar content.
Benchmark Area(s)
Rhine region of Germany, where it is generally made in an off-
dry style, with lower alcohol levelsAlsace region of France, where it is generally made in a dry
style, with higher alcohol levels
Typical tasting profile
Colour pale yellow, green tinge
Aromas/Flavours green apple, apricot, pineapple, peach,lime, floral, honey, petrol, mineral
(slate)
Mouth Feel high acidity crisp, zingy, oily
Body medium
Sweetness dry, off-dry, sweet
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Food Pairings
When in doubt, think of Riesling. Its a versatile wine for
pairing with food due to its balance of sugar and acidity.
Commonly paired with white fish or pork, it can also be paired
with the strong flavours and spices of Thai and Chinese cuisine.
When pairing with spicy dishes, always choose off-dry/semi-
sweet versions of Riesling.
You should pair sweeter Rieslings (auslese, beerenauslese, ice
wine styles) with desserts.
Vegetables vegetables, salads
Starch pasta (in white sauce)
Seafood scallops, shrimp, trout, white sauceShellfish oysters, crab, lobster
Meat cold cuts, veal, sausages
Poultry goose, duck, skinless poached chicken
breast
Pork roasted
Ethnic Thai, Chinese, mild curries
Cheeses mild (Jarlsberg), semi-hard (MontereyJack, Gouda)
Dessert fruit-based
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Sauvignon Blanc
Sauvignon Blanc produces a crisp, dry, and refreshing wine.
Grapes grown in cooler climates will result in wines with
grassy, herbaceous notes, whereas warmer climate versions will
exhibit tropical, melon flavours.
Benchmark Area(s)
Marlborough region of New Zealand
Loire Valley of France
Graves appellation in the Bordeaux region of France, where it is
blended with the Semillon grape
Typical tasting profile
Colour watery to light yellow, greenish tinge
Aromas/Flavours citrus, grassy, asparagus, green bean,
canned green peas, green melon, mineral
Mouth Feel high acidity crisp, fresh, zingy
Body medium
Sweetness very dry
Food Pairings
Vegetables asparagus
Seafood shrimp, salmon (in light sauce)
Shellfish oysters, mussels, lobster
Poultry chicken thigh, roast duckEthnic sushi, Mexican
Cheeses semi-hard (sharp cheddar), hard
(Gruyre), fondue, goat
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RED WINES
Cabernet Sauvignon
Cabernet Sauvignon is grown in almost every major wine
producing region of the world. Typical Cabernet Sauvignons
will exhibit aromas of black currants. However, styles can vary
greatly depending on the ripeness of the grapes at harvest.Lesser ripe versions will exhibit green bell peppers and vegetal
flavours. Too ripe and the wines can taste jammy with aromas
of stewed black currants. In its youth, Cabernet Sauvignon will
exhibit black cherry and plum aromas, giving way to cedar and
cigar box aromas as it ages.
Benchmark Area(s)
The famous claret wines of Bordeaux (more specifically the
Mdoc region) of France, commonly blended with Merlot and
Cabernet Franc
Napa Valley of California
Coonawarra region of Australia
Typical tasting profile
Colour dark ruby red
Aromas/Flavours black currant, blackberry, plum, green
pepper, mint, clove, cedar, tobacco,
vanilla, chocolate, violets
Mouth Feel high tannin, silky, chewy, dryBody full
Sweetness very dry
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Food Pairings
Best to pair with Cabernet Sauvignon with fatty red meats. The
protein and fat in such dishes will negate some of the high
tannin levels associated with this wine.
Starch pasta (in red sauce)
Meat dark veal, lamb, spare ribs, grilled steakCheeses soft (Brie, Camembert), semi-soft
(Havarti), semi-hard (sharp Cheddar),
hard (strong Cheddar)
Dessert dark chocolate
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Gamay Noir
Gamay Noir makes a light, fruity wine that is pleasant to drink.
It is commonly known as a great picnic wine.
Benchmark Area(s)
Beaujolais region of France
Typical tasting profile
Colour pale, blue red
Aromas/Flavours cherry, strawberry, raspberry
Mouth Feel high acidity, low tannin - fresh
Body medium, low alcohol, simple, easy drinkingSweetness dry
Food Pairings
Gamay pairs well with a variety of food.
Seafood sardines, mackarel, tunaMeat roasts, stews
Ethnic Japanese
Cheeses soft (Feta, fresh Mozzarella, Muenster),
mild (Jarlsberg)
Can be served a little cooler than most reds, at around 12C
(56F).
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Merlot
Merlot wines usually have a medium body with hints of berry,
plum, and currant. Merlots softness is highly valued when
blended with more tannic grapes.
Benchmark Area(s)
Second most important variety in the Bordeaux region of France
after Cabernet Sauvignon, its typical blending partner
Cult wines of California
Typical tasting profile
Colour rubyAromas/Flavours lots of fruit, raspberry, blackberry, plum,
earthy, spice
Mouth Feel low acid, low tannin results in a soft wine,
supple
Body full, high alcohol, dry
Sweetness dry
Food Pairings
Vegetables roasted
Other pizza, pasta with meat sauce
Seafood grilled tuna, grilled salmon
Meat lamb
Poultry grilled chickenPork roasted
Beef stewed, steak
Cheeses soft (Brie), hard
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Pinot Noir
Pinot Noir grapes are grown mostly in cooler wine regions. It is
widely considered to produce some of the finest wines in the
world, but is a difficult variety to cultivate and transform into
wine.
Pinot Noir tends to be light in colour, with a light to mediumbody, complete with aromas of cherry, raspberry and earth.
Benchmark Area(s)
Burgundy region of France
Willamette Valley, Oregon
Russian River Valley, California
Typical tasting profile
Colour cherry, mid-ruby
Aromas/Flavours cherry, strawberry, raspberry, plum, green
mint, herbal tea, cola, licorice, mushroom,
leather, earth, soya, cinnamon, smoky,coffee, rose petals
Mouth Feel medium to high acidity, low to medium
tannin - fresh, fleshy, silky, soft, supple,
velvety
Body light to medium bodied
Sweetness dry
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Food Pairings
Vegetables mushrooms
Starch pasta (in red sauce)
Seafood grilled salmon, grilled tuna
Meat cold cuts, lamb
Poultry duck, roasted chicken with mushroom
saucePork ham
Beef stew
Cheeses soft, hard (Edam)
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Sangiovese
Sangiovese has fresh fruity aromas and some spiciness, but
develops oaky/tarry when aged in barrels.
Benchmark Area(s)
Tuscany region of Italy where it is the main grape in the winesof Chianti
Typical tasting profile
Colour orange tint
Aromas/Flavours cherry, prune, dried fruit, herbs, earthy
Mouth Feel high acidity, tannic, dryBody medium
Sweetness dry
Food Pairings
Other baked meat pasta dishes
Meat veal, stews, venisonPoultry grilled or roasted chicken
Pork bbq
Beef steak
Cheeses soft (Mozzarella), semi-hard (Provolone)
hard (Pecorino)
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Shiraz
Australian Shiraz typically expresses aromas of blackberry,
chocolate, espresso and black pepper. Known as Syrah in the
Rhne Valley of France, it is more commonly blended with
other varieties. The European version is drier, more tannic, and
lower in alcohol.
Benchmark Area(s)
Barossa Valley of Australia
Typical tasting profile
Colour dark purple, inkyAromas/Flavours raspberry, black currant, plum, ripe dark
fruit, black pepper, licorice, smokey,
chocolate
Mouth Feel jammy, chocolately
Body full
Sweetness dry, but can be perceived as slightly sweet
due to the high alcohol content
Food Pairings
Meat sausages
Poultry turkey, roasted or grilled chicken, goose
Beef steak with peppercorn sauce
Cheeses hard (Emmentaler), smoked, goatDessert dark chocolate
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Zinfandel
California Zinfandel is made into two dominate styles fine,
full bodied red fruit bomb wines, as well as in easy drinking,
inexpensive, sweet blush plonk.
Known as Primitivo in the Puglia region of Italy.
Benchmark Area(s)
Napa and Sonoma Valleys, California
Typical tasting profile full bodied style
Colour dark purple, inky
Aromas/Flavours fruit-forward: strawberry, raspberry, darkbrambly berries, blackberry, blueberries,
stewed fruit, briary, jammy, anise, spice
Mouth Feel medium acidity, rarely tannic, jammy, dry
but with perceived sweetness
Body full yet easy drinking
Sweetness dry, but can be perceived as slightly sweet
due to the high alcohol content
Food Pairings
Vegetables tomatoes, eggplant, mushrooms, olives
Meat fruit-stuffed, lamb, venison, sausage,
stews, roasts
Poultry turkeyPork chops, spicy bbq ribs
Beef steak
Cheeses soft (Muenster), aged (Parmesan), dry
(Monterey Jack), hard
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Date: Place:
Producer/Varietals/Region/Vintage/Alcohol Content/Price
Appearance
/10
Aromas
/20
Mouth Feel
/10
Body
/10
Balance
/20
Finish
/20
Overall
/10
Score: Tasters Initials: