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    TTHHEE PPOOCCKKEETT SSOOMMMMEELLIIEERR

    WWIINNEE TTAASSTTIINNGG GGUUIIDDEE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING 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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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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    THE POCKET SOMMELIER WINE TASTING GUIDE

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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).

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    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: