reds

Question 0

Cabernet Sauvignon

Answer 0

full-bodied with herbal notes. younger has rich currant flavors

more assertive than merlot with more tannin and greater aging potential

• can have flavors of blackberries, plums, black currants, and cassis. aged in oak, can take on flavors of vanilla, cedar, chocolate and coffee.
• does well in Bordeaux and napa (where it’s smooth and ripe) and WA state, chile and aus.
• does well with beef and lamb

Question 1

Merlot

Answer 1

fruity and spicy. very soft, less tannic than cab.

• soft supple wine with nice fruit flavors of plums and blackberries and sometimes mint, chocolate and eucalyptus flavors and aromas
• typically ready to drink earlier than Cabernet Sauvignon which sometimes needs a few years for its astringent tannis to mellow
• outside of Europe, shine in new world places like California, chile and WA state
• does well with beef and lamb

Question 2

Pinot noir

Answer 2

delicate and fresh, very soft tannins with fruity aroma

• notoriously difficult to grow
• made mark in burgundy, France but deliver single-varietal wines around the world
• delicate, taste of red fruits like cherries raspberries and strawberries
• with age, flavors and aromas become more complex, developing earthy notes like mushrooms and decaying leaves. burgundy in particular known for earthy flavors.
• also made in Oregon, NZ and some of the cooler appellations of CA
• versatile food wine with wide variety of foods but terrific with grilled meat

Question 3

Shiraz/Syrah

Answer 3

• Australian versions are big bold and spicy with jammy fruit aromas of leather and black fruit
• Syrah at home in Rhone region of France where the grape makes rich darkly delicious wines that increase complexity as they age
• also excels in WA state where it often did souls an attractive acid balance and in CA where styles vary significantly
• versatile but terrific w grilled meats

Question 4

Zinfandel

Answer 4

typically zesty, ranges from medium to full bodied and dry to off dry

Question 5

red wine general

Answer 5

made from dark grapes (black grapes)

turns red when colorless juice from grape stays in contact with dark skins during fermentation

skins give juice color and tannin (most important taste difference between white and red wine)

someone’s give people headaches but not bc sulfite (actually less sulfite in reds bc tannin acts as preservative making sulfite less necessary), might be caused my histamines in grape skins

Question 6

types

Answer 6

soft fruity reds - generally light bodied with a lot of fruitiness and less tannin (Beaujolais Nouveau from France, some Valpolicellas from Italy, and many under 10$ in Cali)

mild-mannered reds - medium bodied with subtle unfruity flavors (less expensive wines from Bordeaux and inexpensive Italians)

spicy reds - flavorful and fruity wines with spicy accents and some tannin (some malbecs from France or Argentina and and dolcettos from Italy)

powerful reds - full bodied and tannic (most expensive Cali Cabernets, Barolo from Italy, the most expensive Australian reds…expensive wines)

Question 7

Beaujolais

Answer 7

from France

Question 8

Lambrusco

Answer 8

usually from Italy

Question 9

chianti

Answer 9

from Italy

Question 10

côtes du Rhône

Answer 10

usually from France

Question 11

Bordeaux

Answer 11

from France