Our Wines

Question 1

Sauvignon Blanc

Answer 1

• Green-skinned grape that originates from Bordeaux
• Aromas of citrus fruits and green notes such as grass and bell pepper
• High acids
• Crisp and fresh, usually light in body
• Pairs well with food that would take a squeeze of lemon

Question 2

Chardonnay

Answer 2

• Easy to grow: happy in cool and hot climates
• Aromas range from citrus fruits to ripe apple and pear
• Blends well with oak but can also be made “pure” with no oak
• Favorite white grape in US / most famous from Burgundy, France
• Pairs well with salad, fish, chicken, lobster, and cheeses

Question 3

Riesling

Answer 3

• Strong aromas range from freshly cut green apple and white flowers to honeyed apple and pear
• High acidity makes the wine very fresh
• Sometimes acids need to be balanced by sweetness
• Often a low alcohol wine
• Pairs well with all kinds of foods EXCEPT red meats

Question 4

Cava

Answer 4

• Often referred to as “The Champagne of Spain”
• Cavas are made using the “Traditional Method,” aka “The Champagne Method”
• Made with Spanish grape varieties
• Weather in Spain is very dependable, sp the wine is easy to produce
• Inexpensive, high-quality substitute from champagne

Question 5

Pinot Noir

Answer 5

• Aromas and flavors of red fruits like cherries, raspberries, and strawberries
• Thin-skinned grape: generally light in color and tannins
• Silky texture
• Light to medium bodied
• Crisp and juicy = flexible with food

Question 6

Cabernet Sauvignon

Answer 6

• Aromas and flavors of dark fruits like currants, blackberries, and blueberries
• High-acid content makes the wines juicy and fresh
• Thick-skinned grape = dry, chewy texture
• With sunny and dry weather, cab sauv makes full-bodied, rich, and sometimes sweet flavored wines
• Most popular grape in California
• A favorite in steak houses

Question 7

Syrah

Answer 7

• Aromas of dark wild berries, black pepper, and sometimes olives
• Can be fresh and juicy OR dark and rich
• Thick-skinned = high color, high tannins
• Medium-to-full-bodied
• Often aged in oak barrels to soften the texture
• Goes well with full-flavored dishes, especially BBQ, steak, and duck

Question 8

Zinfandel

Answer 8

• Aromas and flavors profile wild berries, spice, and “sweetness”
• Sometimes can be made a bit sweet
• Soft texture and often high alcohol
• Medium-to-full-bodied
• Great with meats and spicy foods