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Cabernet Savignon |
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| Flavors: | Currant, berry, cherry, olives, chocolate, mine, eucalyptus, vanilla, cedar, tobacco |
| Texture: | Medium-full body, may be slightly coarse in young wines. |
| Taste: | Slightly astringent and puckery which, with a little age, matures into a velvety, sensuous quality |
| * Serve with roasted beef, lamb or venison | |
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Merlot |
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| Flavors: | Cherry, currant, earthy-herbal, tea like. |
| Texture: | Soft, engaging mouth feel with more roundness and suppleness than Cabernet Sauvignon |
| Taste: | Typically shows a large amount of ripe fruit character in its youth and develops complexity as it matures. |
| * Serve with lamb, beef, venison braised or accompanied with reduction sauces. Best when aged 2-4 years from vintage date. | |
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Syrah |
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| Flavors: | Ripe blackberry, pepper, licorice, cinnamon or clove spice, vanilla |
| Texture: | Full, round body. Mouth feel can be a bit coarse and astringent when young. |
| Taste: | Some bitterness from tannins when young |
| * Serve with lamb, venison, beef with intense sauces and spicy flavors. Needs 2 to 4 years bottle age for optimum enjoyment. | |
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Pinot Noir |
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| Flavors: | Cherry, berry, earthy-herbal, tomato, cinnamon or clove spice, vanilla, mushroom |
| Texture: | Light to medium body with a softer mouth feel |
| Taste: | Occasional slight tartness when young becomes more graceful as it ages. |
| * Serve with lamb, beef, and venison with lighter sauces. Also good with roasted or grilled meats. Very enjoyable when young, but increasingly complex with bottle aging. | |
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Zinfandel |
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| Flavors: | Blackberry, cinnamon or clove spice |
| Texture: | Traditional style emphasizes medium to full body with slightly higher alcohol than other red wine varieties. Lighter style lends toward lower alcohol and weight. |
| Taste: | Some ripeness from fruit. |
| * Serve with lamb, beef, or venison with hearty sauces, or with intense marinades and spicy accompaniments when grilled. Also excellent with many deeply flavored braised dishes that use tomatoes. | |
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Chardonnay |
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| Flavors: | Apple, pineapple, lemon, orange, tropical fruits, butter-oil, vanilla, toasty |
| Texture: | Medium to full body with viscous nature. Often mouth filling and buttery, although many styles emphasize medium weight. |
| Taste: | Hint of sweet or lush with ripeness of fruit. |
| * Serve with braised lamb, beef, or venison with cream or butter sauces, and with moderately sweet, fruit-based relishes or chutneys. Best when consumed 1-5 years from vintage date. | |
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Sauvignon or Fume Blanc |
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| Flavors: | Melons, fig, newly mown grass, citrus fruits, chalky, herbs (thyme, dill, oregano) |
| Texture: | Medium body in most styles |
| Taste: | Often quite tart and lively |
| * Serve with more highly flavored meat dishes with light dressings, pesto, and salsa. Best when young. | |
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