Recommending Wines

Question 1

Chardonnay recommending keynotes

Answer 1

*Fruity and buttery, with a velvety feel thats typical to dry white wines

*Chardonnay lends itself to full-flavored seafood and poultry dishes

*Pair Chardonnay with citrus and apples balanced by a rich ingredient

*Small aounts of ginger and tropical fruits work well with a rich Chardonnay

Question 2

Pinot Grigio (aka Pinot Gris)

Answer 2

*Simple light bodied, dry crisp.

*The zesty and refreshing acidity pairs wellwith fresh vegetables, raw fish and lighter meals.

Question 3

Suavignon Blanc

Answer 3

*Dry, tart and acidic with herbal flavors as well as tropical fruit

*Acidic foods make the best match for Sauvignon Blanc. Goat cheese, tomato, citrus and tropical fruits all work quite well

*Pungent herbs such as thyme, oregano and garlicwork great with this wine.

*Seafood that is low in fat, such as capper, mussels and grouper, and grilled pork and chicken dishes marry perfectly with this wine.

Question 4

Riesling

Answer 4

-*Usually sweet, with intensefruit flavors. Much lighter than Chardonnay.

*The key is to find the appropriate combination of sweetness, acidity, intensity, texture and aromaticharmony.

*

Question 5

Moscato

Answer 5

*Fruity and often sweet with a slight bubble.

*Loves aromatic spices like ginger, cinnamon, cardomom and chile peppers

*Bodes with the lighter meats like chicken and light flaky fish but can stand up to BBQ Pork.

Question 7

Pinot Noir

Answer 7

*Delicate and fresh, very soft tannins with fruityaromas.

*Ham and smoked or grilled meats are perfect choices to pair with Pinot Noir

*Spices which work well with Pinot Noir include cinnamon, nutmeg, cloves, and allspice.

*Bell peppers, onions, and mushrooms complete the earthy characteristics of most Pinot Noirs.

Question 8

Merlot

Answer 8

*Frutiy, spicy. Very soft, less tannic than Cabernet Sauvignon.

*Merlot is the perfect compliment to earthy flavors such as carmelized onion, olives and mustard.

*Spices that do well with Merlot include allspice, mace and nutmeg. Herbs that include bay, thyme and raw garlic.

*Menu pairings would include steak and hearty meat dishes.

Question 9

Zinfandel

Answer 9

*Typically zesty, rangesfrom medium- to full-bodied and dry to off-dry.

*Rich dishes flavored with roasted peppers, eggplant, tomato and olives work well with a fruity Zinfandel.

*Highly spiced seasoned dishes balance the ripe , round flavors of this hearty wine.

*Any of the pungent herbs such as tyme, garlic, oregano and rosemary work well.