Tasting / Serving Flashcards
1
Q
Albariño – Rías Baixas, Spain
A
Albariño – Rías Baixas, Spain
Bright and zesty, Albariño from Rías Baixas delivers citrus, stone fruit, and saline freshness ideal for seafood pairings
2
Q
Albarino (Tasting notes)
A
(-) Zip, minerality, earth smell, saline
(-) Flower (white flower, orange blossom, jasmine, honeysuckle)
(-) Fruit notes: Green apple, Citrus (lemon / lime), white peach / nectarine
(-) Crisp, bright, tangy
3
Q
Albarino (Structure )
A
(-) Medium+ to high acidity
(-) Medium to medium+ alcohol
(-) slight phenolic bitterness
4
Q
Albarino (Climate)
A
Cool climate
(-) Fruit: Lemon zest, lime, green apple, white peach = cool climate clues.
(-) Acidity: High, sharp = cool climate.
(-) Alcohol: Moderate (~12.5–13.5%) = cool to moderate climate.
(-) Other notes: Salinity (“sea spray”), wet stone, slight bitter finish = cool coastal influence.
5
Q
Albarino pairing
A
Seafood!! - especially shellfish and ceviche
6
Q
Chenin Blanc – Vouvray, Loire Valley, France
A
Elegant and textured, Vouvray seduces with quince, honeysuckle, and off-dry charm — a dream pairing for spicy Thai food or soft cheeses.
7
Q
Chenin Blanc
(Tasting notes)
A
Fruit: Yellow / Green apple, Pear, Citrus (Lemon, lime zest), Peach, apricot (especially in riper or sweeter styles)
Floral: Honeysuckle, Jasmine, Chamomile
Other Aromas/Flavors: Honey, waxyness, Wet wool, Ginger spice, Mineral (chalk, wet stone)
8
Q
Chenin Blanc
(Structure)
A
Acidity: High
Alcohol: Moderate
Phenolic Grip: Light phenolic bitterness
9
Q
Chenin Blanc
(Climate)
A
Cool climate
10
Q
Chenin Blanc
(Pairing)
A
(-) Root vegetables
(-) Spicy dishes
(-) Creamy cheeses.
(-) Roast chicken or roast pork
11
Q
Gewürztraminer – Alsace, France
A
Lush and exotic, Alsace Gewürztraminer is a sensory explosion of rose, lychee, and spice — built for bold flavors like Indian curry or aged cheeses.
12
Q
Gewürztraminer
(Tasting notes)
A
Think exotic white (maybe even a little indian)
Fruit
(-) No apple / pear
(-) Citrus - not really, maybe tangerine
(-) Stone fruit -Ripe peach, Apricot
(-) Tropical - Lychee, pineapple, mango
(-) Spice - Ginger, Allspice, Cinnamon
13
Q
Gewürztraminer
(Structure)
A
Acidity - Low to Medium
Alcohol - Moderate to high
Phenolic Bitterness - Moderate
Dryness - Off-dry
14
Q
Gewürztraminer
(Climate)
A
Cool
15
Q
Gewürztraminer
(Pairing)
A
(-) Spicy Asian food
(-) Seafood / shellfish
(-) Soft, stinky cheeses (e.g. Munster and Gorgonzola)
(-) Mild, Rich Dishes (e.g. schnitzel, sausages with sauerkraut)
16
Q
Pinot Grigio – Friuli, Italy
A
Crisp and quietly complex, Friuli Pinot Grigio blends lemon peel, almond, and alpine minerality — a go-to for grilled fish, antipasti, or patio sipping.
17
Q
Pinot Grigio – Trentino-Alto Adige, Italy
A
Light, floral, and refreshingly bitter, this mountain-grown Pinot Grigio pairs effortlessly with light pastas, vegetable risotto, or fresh mozzarella.
18
Q
Pinot Grigio (Tasting notes)
A
(-) Pear / apple
(-) lemon/ lime
(-) no tropical fruit
(-) maybe peach, if so it’s likely fruili
(-) Other: white flower, almond, mineral
19
Q
Pinot Grigio (Structure)
A
(-) Acidity: Medium to medium-plus
(-) Alcohol: Moderate
(-) Phenolic Bitterness: low to moderate
20
Q
Pinot Grigio (Climate)
A
Cool to moderate
21
Q
Pinot Grigio (Pairing)
A
Think skinny bitch foods
(-) Light seafood/ fish
(-) Grilled shrimp
(-) Light white fish (like sole, cod, halibut)
(-) Vegetables and salads:
(-) Arugula salad with lemon vinaigrette
(-) Caprese salad
(-) Grilled vegetables
22
Q
Sauvignon Blanc – Sancerre, France
A
Chiseled and flinty, Sancerre delivers zesty grapefruit and crushed stone minerality — a natural fit for goat cheese, asparagus, and anything from the sea.
23
Q
Sauvignon Blanc – Pouilly-Fumé, France
A
Structured and smoky, Pouilly-Fumé is a cerebral white wine with citrus zest and gunflint — brilliant with shellfish, smoked trout, or tangy goat cheese.
24
Q
Sauv Blanc - Loire Valley
(Tasting Notes)
A
(-) Citrus (like lime and grapefruit),
(-) Green apple
(-) Tropical - passion fruit
(-) Stone fruit - white peach
(-) Herbaceous notes of fresh-cut grass, bell pepper, or gooseberry are also common
(-) floral - elderflower, honeysuckle, basil
(-) minerality, chalk, stone
25
Sauv Blanc - Loire Valley
(Structure)
Acidity: High
Alcohol: Moderate
Phenolic: yes but very ight
26
Sauv Blanc - Loire Valley
(Climate)
Cool to moderate
27
Sauv Blanc - Loire Valley
(Pairing)
Seafood and Shellfish: Oysters, shrimp cocktail, mussels in white wine sauce, grilled white fish
goat cheese
veggie dishes
28
Sauvignon Blanc – Marlborough, New Zealand
Explosively aromatic, Marlborough Sauvignon Blanc bursts with passionfruit, lime, and fresh herbs — an instant hit with salads, ceviche, or sushi rolls.
29
Sauvignon Blanc – Marlborough, New Zealand
(Tasting notes)
Citrus - zesty (like lime, grapefruit, and lemon)
Tropical fruit - Vibrant (like passionfruit, guava, and mango)
Stone fruit: maybe peacj
Apple / pear: no
Non-fruit - fresh grass, green bell pepper, green pepper, tomato leaf
30
Sauvignon Blanc – Marlborough, New Zealand
(Structure)
Acidity: High
Alcohol: moderate
Phenolic Bitterness: slight
31
Sauvignon Blanc – Marlborough, New Zealand
(Climate)
Cool to maritime
32
Sauvignon Blanc – Marlborough, New Zealand
(Pairings)
Lovessss greek food!!
(-) Seafood - Fresh oysters, Shrimp salad
(-) Ceviche (lime-marinated fish)
(-) Grilled white fish (snapper, cod) with lemon and herbs
(-) salad
(-) goat cheese, feta
33
Torrontés – Salta, Argentina
Lifted and intensely floral, Salta Torrontés brings jasmine, orange blossom, and citrus zip — a surprising match for sushi, spring rolls, or patios.
34
Torrontés – Mendoza, Argentina
Rounder and more fruit-forward, Mendoza Torrontés offers soft peach and citrus blossom — best with lightly spiced tapas or solo sipping in the sun.
35
Torrontes
(Tasting notes)
(-) apple / pear - not really
(-) citrus - lemon, citrus zest
(-) stone fruit - peach
(-) Riper, tropical fruit (lychee, peach, melon)
(-) intense Floral - rose, geranium
36
Torrontes
(structure)
(-) Acidity: Medium to medium+
(-) Alcohol: Moderate to high
(-) Phenolic Bitterness: Slight
37
Torrontes
(climate)
Warm (but moderated by altitude)
(-) Riper, tropical fruit (lychee, peach, melon)
(-) Softer acidity (not sharp)
(-) Fuller body, sometimes a little oily feel
(-) Very intense florals
38
Torrontes
(Pairing)
Think seafood w/ some citrus!
(-) Ceviche (especially shrimp or white fish)
(-) Grilled prawns with citrus
(-) Fish tacos with mango salsa
(-) chicken empanda
(-) Vietnamese spring rolls
39
Riesling – Mosel & Rhein, Germany (Kabinett/Spätlese)
Delicate and high-acid, German Riesling layers stone fruit, florals, and slate with off-dry sweetness.
40
Riesling
(Tasting Notes)
Apple / Pear - Green apple
Citrus - lime, lemon
floral - jasmine, honeysuckle
Other - beeswax, wet stone, slate, petrol
41
Riesling
(Structure)
Acidity - high
Alcohol - Low to moderate
Phenolic Bitterness - no
Sweetness - Off-dry
42
Riesling
(Climate)
(-)Cool continental
(-) Very high, sharp acidity
(-) Crisp citrus and green apple fruit (lime, underripe peach)
(-) Light body, fresh, electric tension
43
Riesling
(Pairings)
(-) Roast chicken with lemon and herbs
(-) Chicken schnitzel (breaded and fried
(-) Pork chops with apples
(-) Soft, blue cheeses
(-) Spicy food
44
Sell Chardonnay (Napa)
Rich and opulent, Napa Chardonnay delivers orchard fruit, toasty oak, and a creamy, full-bodied texture.
45
Chardonnay (Napa)
(Tasting notes)
(-) Orchard Fruits: Yes — ripe yellow apple, pear
(-) Stone Fruits: Yes — ripe peach, apricot
(-) Tropical Fruits: Maybe — melon
(-) Citrus Notes: Maybe — Meyer lemon, lemon curd (but softer and less dominant than in cooler regions)
Other Flavors:
Vanilla, baking spices (from oak)
Butter, cream (from malolactic fermentation)
Toasted oak, sometimes caramel
46
Chardonnay (Napa)
(Structure)
(-) Acidity: Low to Medium
(-) Alcohol: High
(-) Phenolic Bitterness: No
47
Chardonnay (Napa)
(Climate)
Warm
(-) Low to moderate acidity
(-) ripe to tropical fruits (pineapple, mango), fuller body
48
Chardonnay (Napa)
(Pairing)
Think rich white people dishes
(-) Chicken pot pie
(-) Chicken alfredo
(-) Crab cakes w/ aioli
(-) Scallops w/ cream sauce
(-) lobster w/ butter sauce
(-) Butternut squash risotto
(-) chowder
(-)Brie, triple cream cheese, camambert
49
Sell Chardonnay (Sonoma)
Fresh yet full, Sonoma Chardonnay balances baked apple, lemon curd, and toasty oak — a crowd-pleaser with crab cakes or grilled salmon.
50
Chardonnay (Sonoma)
(Tasting notes)
(-) Orchard Fruits: Yes — ripe green apple, yellow apple, pear
(-) Stone Fruits: Yes — white peach, subtle apricot
(-) Tropical Fruits: Slight — hints of pineapple or melon in warmer spots, but not dominant
(-) Citrus Notes: Yes — lemon zest, lemon curd, sometimes lime
(-) Subtle vanilla, almond, Mineral notes, fresher than Napa
51
Chardonnay (Sonoma)
(Structure)
(-) Acidity: Medium+
(-) Alcohol: Medium+
(-) Phenolic Bitterness: No
52
Chardonnay (Sonoma)
(Climate)
Moderate
- Higher acidity than Napa, fresher citrus and orchard fruits (apple, lemon curd)
53
Chardonnay (Sonoma)
(Pairings)
(-) More flexible than Napa given higher acidity
(-) Lighter than napa dishes, heavier than Burgundy dishes
Examples:
(-) Chicken piccata (with lemon and capers)
(-) Roasted halibut with herbs
(-) Pork tenderloin
(-) Seared scallops with lemon butter
54
Chardonnay (Central Coast)
Coastal and refreshing, Central Coast Chardonnay brings vibrant citrus, subtle oak, and sea breeze minerality — perfect with scallops, chicken piccata, or creamy pastas
55
Chardonnay (Central Coast)
(Tasting profile)
Orchard Fruits: Yes — ripe yellow apple
Stone Fruits: Yes — peach, apricot
Tropical Fruits: Yes — melon, pineapple
Citrus Notes: Less prominent — more rounded citrus (Meyer lemon)
56
Chardonnay (Central Coast)
(Structure)
(-) Acidity: Medium to Medium+
(-) Alcohol: Medium+ to High
(-) Phenolic Bitterness: No
57
Chardonnay (Central Coast)
(Climate)
Moderate to warm
(-) Riper stone fruit (peach, apricot), tropical notes (pineapple), lower acidity, fuller body, creamy texture
58
Chardonnay (Cote de Or)
(Pairing)
(-) Moderately rich foods: roast chicken with cream sauce,
(-) lobster with butter
The foods need to be more rich than what pairs with Maconnais and less rich than what pairs with Cote d Or
58
Chardonnay (Central Coast)
(Pairings)
Coastal - like Sonoma
Inland - like Napa
59
Sell Chardonnay (Maconnais)
soft, round, and fruit-driven, Mâconnais Chardonnay charms with ripe pear, melon, and a gentle creaminess — a casual pairing for roast turkey or mild cheeses.
60
Chardonnay (Maconnais)
(Tasting notes)
(- ) Orchard - ripe orchard fruits (pear, apple, apricot, peach)
(-) Citrus (grapefruit, lemon)
(-) Stone Fruit - white peach, apricot
(-) Tropical - none
(-) Floral notes- white flowers, honeysuckle
(-) Almond, Light hazelnut
Taste: Fresh, clean flavors with a good balance of acidity and fruit.
(-) Mineral notes are often present. (-) Some wines may exhibit a touch of honey or gingerbread on the finish.
(-) Texture: Often described as creamy or vibrant.
(-) Finish: A clean, crisp finish with lingering fruit and mineral notes.
61
Chardonnay (Maconnais)
(Structure)
(-) Acidity: Medium
(-) Alcohol: Medium
(-) Phenolic Bitterness: No
62
Chardonnay (Maconnais)
(Climate)
(-) Moderate continental
(-) Moderate acidity, riper orchard fruit
63
Chardonnay (Maconnais)
(Pairing)
Light, earthy, herbal, roasted without heavy sauce
(-) Charcuterie - Cured pork products
(-) Prosciutto with melon
(-) Gruyere, Comté (young)
(-) creamy chicken / pork dish
(-) Turkey breast with herb gravy
(-) Mushroom risotto
(-) Asparagus with parmesan
64
Sell Chardonnay (Chablis)
Taut and mineral-laced, Chablis offers razor-sharp acidity and green apple purity — the ultimate white wine for oysters, shellfish, and clean, elegant cuisine
65
Chardonnay (Chablis)
(Tasting notes)
(-) Crisp, lean flavors
(-) Orchard fruits: green apple, pear
(-) Citrus: yes, lemon curd
(-) No tropical fruit
(-) Floral: white flowers
(-) Strong Minerality
66
Chardonnay (Chablis)
(Structure)
(-) Acidity: High
(-) Alcohol: Low to Medium
(-) Phenolic Bitterness: Yes
67
Chardonnay (Chablis)
(Climate)
Cool continental - Very high acidity, lean body, sharp citrus (lemon, lime, green apple), mineral/stony finish, NO tropical fruits.
68
Chardonnay (Chablis)
(Pairing)
(-) Oysters, raw bar
(-) Citrus vinaigrettes
(-) Goat cheese
(-) Grilled vegetables
(-) Crudo (raw fish with olive oil and lemon)
(-) White fish Sushi and sashimi
(-) Golden fried fish and pommes frites
(-) steamed mussels
(-) Escargot
69
Chardonnay (Cote de Or)
Rich yet refined, Côte d’Or Chardonnay layers golden apple, hazelnut, and flinty depth — a luxurious choice for roast chicken or lobster in beurre blanc
70
Chardonnay (Cote de Or)
(Tasting Notes)
(-) Orchard Fruits: Yellow apple, Ripe pear, Sometimes green apple (in cooler sites)
(-) Stone Fruits: White peach, Nectarine
(-) Citrus Notes: Lemon, Riper citrus, not sharp like Chablis
(-) Floral Notes: Honeysuckle
(-) Other Notes: Honey, almond and hazelnut, Subtle creamy, buttery notes (more elegant and integrated
(-) Flinty, wet stone minerality (especially in Puligny-Montrachet)
(-) richer, rounder, layered, with elegant oak and silkier texture than Chablis
71
Chardonnay (Cote de Or)
(Structure)
(-) Acidity: Medium to Medium+
(-) Alcohol: Medium
(-) Phenolic Bitterness: Yes
72
Chardonnay (Cote de Or)
(Climate)
(-) Moderate continental
(-) Balanced acidity and body, ripe citrus + orchard fruits, layered texture
73
Sangiovese – Chianti Classico, Tuscany
Zippy and rustic, Chianti Classico shows sour cherry, tomato leaf, and dusty earth with grippy tannins — perfect for pizza, red sauce pasta, or grilled meats.
74
Sangiovese – Brunello di Montalcino, Tuscany
Structured and refined, Brunello offers dried cherry, leather, balsamic, and firm oak — built for decanting, aging, and pairing with osso buco or Florentine steak.
75
Sangiovese – Chianti Classico, Tuscany
(Tasting Notes)
(-) Fruit: tart / ripe red fruit
(-) Fruit: cherry, red berries, plum, red currant, strawberry, and brambleberry.
(-) Non-fruit: dried herbs, balsamic vinegar, oak, light spice, more about freshness
76
Sangiovese – Brunello di Montalcino, Tuscany
(Tasting Notes)
(-) More fruit forward than a barolo, less fruit forward than chianti
(-) Fruit - Ripe fruit, black and red fruits
(-) Fruit - Black cherry, black plum, dried fig, sometimes raspberry
(-) Nonfruit - Leather, oak, dried herbs, flower, vanilla, sweet spices
77
Sangiovese – Chianti Classico, Tuscany
(Structure)
Acidity: High
Alcohol: Medium to Medium+
Tannin: Medium to Medium+
78
Sangiovese – Brunello di Montalcino, Tuscany
(Structure)
Acidity: High
Alcohol: High
Tannin: High
79
Syrah – Northern Rhône (e.g., Cornas, Saint-Joseph)
Savory and intense, Northern Rhône Syrah gives black pepper, olive, smoked meat, and firm acid — ideal for lamb, venison, or charred vegetables.
80
Syrah – Northern Rhône
(Tasting Notes)
Fruit:
(-) black fruit, like black cherries and blackberries
(-) blue fruit
(-) ripe but fresh
Non-fruit: Notes of black pepper, herbs (rosemary and thyme), violet, olives, mineral tones (forest, wet stones, iron, granite.)
81
Syrah – Northern Rhône
(Structure)
Acidity: Medium+ to High
Alcohol: Medium to medium+
Tannin: Medium+ to high
82
Syrah – Northern Rhône
(Climate)
Cool
83
Syrah – Victoria, Australia (e.g., Yarra, Heathcote)
Cooler-climate and elegant, Victorian Shiraz shows violet, red plum, and peppery and herbaceous lift — great with duck or spice-rubbed meats.
84
Australia Syrah
(Structure)
Acidity: Medium to Medium+
Alcohol: Medium+ to High (Victoria and Western a bit lower)
Tannin: Medium+ to high
85
Syrah – South Australia (Barossa, McLaren Vale)
Ripe and concentrated, Barossa Shiraz bursts with blackberry jam, mocha, and spice under velvety weight — made for barbecue, ribs, or hearty stews.
86
Syrah – Western Australia (Margaret River)
Fresher and more restrained than Barossa, Margaret River Shiraz balances red and black fruit with subtle pepper and clean acidity — versatile with grilled lamb or mushroom dishes.
87
Australia Syrah
(Tasting Notes)
(-) Jammy dark fruits (especially blackberry)
(-) Other fruits - Blackcurrant, blackberry, plum, cherry
(-) Nonfruit: Peppery spice, mint, liquorice, or even tobacco
(-) Nonfruit: Chocolate, tobacco, leather, and earthy
88
Tempranillo – Rioja Reserva, Spain
Refined and savory, Reserva Rioja features dried cherry, tobacco, dill, and leather with silky tannins — perfect with grilled lamb or jamón.
89
Tempranillo – Rioja Gran Reserva, Spain
Mature and complex, Gran Reserva shows dried fruit, cedar, and spice box with soft structure and oxidative notes — tailor-made for aged cheeses or slow-roasted meats.
90
Tempranillo Tasting notes
Fruit notes: Fruit Blue, dark fruits, dried fig, dried cherry, prune, and stewed berries
Other notes: Dried flowers, dried dill, leather, tobacco, coffee
Earthy notes: dry soil, dusty roads.
Savory spice: clove, cinnamon, a little pepper
91
Tempranillo structure
Acidity: Medium
Alcohol: Mediium+
Tannin: High
92
Tempranillo climate
Warm
93
Zinfandel – Napa Valley
Dense and bold, Napa Zinfandel offers blackberry, black pepper, and smoky oak with high alcohol — a rich match for barbecue or chili.
94
Zinfandel – Sonoma County
Brighter and more brambly, Sonoma Zinfandel shows raspberry, baking spice, and wild herbs with medium tannin — perfect for pizza, grilled sausage, or casual meals.
95
Sonoma zinfandel (tasting notes)
(-) Lighter and softer, often with more fruit forward flavors and a touch of spice
(-) Tart red fruits - blackberry, raspberry, boysenberry, sometimes cranberry.
(-) Non-fruit: Black pepper, bramble, dried herbs, sometimes dusty earth
96
Napa zinfandel (tasting notes)
(-) Super jammy, stewed fruit - blue and red, cherries, blueberries, strawberries
(-) Sweet baking spices: Vanilla, Clove, Cedar
(-) Coffee, black tea
97
Zinfandel (Structure)
Tannin: Medium to Medium+
Acidity: Medium
Alcohol: High
98
Zinfandel climate
Warm
99
Cabernet Franc – Chinon, Loire Valley
Fresh and herbal, Chinon Cabernet Franc offers red currant, green peppercorn, and crushed gravel with high acid and firm structure — ideal for herbed pork or lentils.
100
Cabernet Franc – Bourgueil, Loire Valley
A touch more rustic than Chinon, Bourgueil shows earth, bramble, and dried herbs over chewy tannins — built for roasted meats or aged goat cheese.
101
Cab Franc (Tasting Notes)
Bourgueil: Moderately Ripe
Chinon: Tart to Ripe
Bourgueil: Red and black cherry, strawberries, blackberry, dark raspberry.
Chinon: Red cherry, raspberry, cranberry.
Other notes:
(-) Green bell pepper
(-) Fresh herbs — thyme, tarragon, sometimes mint
(-) Minerality, Graphite or pencil shavings
(-) Floral — violet, sometimes peony
(-) Light earthiness - fresh soil and forest floor
102
Cab Franc (Structure)
Acidity: High
Alcohol: Moderate
Tannins: Medium to Medium+
103
Cab Franc (Climate)
Cool to moderate continental
104
Gamay – Beaujolais (Crus)
Lively and perfumed, Cru Beaujolais offers raspberry, violet, and crushed rock with juicy acid and light tannin — an elegant match for roast chicken or pâté.
105
Nebbiolo – Barolo, Piedmont
Bold and age-worthy, Barolo layers rose petal, tar, sour cherry, and firm tannin over high acid — perfect with braised meats, truffles, or cellaring.
106
Nebbiolo – Barbaresco, Piedmont
More elegant than Barolo, Barbaresco balances floral aromatics and red fruit with slightly softer tannins — a graceful pairing for mushroom risotto or veal chops.
107
Nebbiolo (Tasting Notes)
***Barolo
(-) Deeper, darker red fruits (sour cherry, plum)
(-) Stronger tar, rose, leather, truffle notes
(-) chocolate, dried fruit, eucalyptus, and leather
***Barbaresco
(-) Brighter, fresher red fruits (cherry, strawberry)
(-) Softer earth, lighter tea leaf, more gentle spice
***Both
(-) Tart / Ripe fruits
(-) Earthy, savory flavors with age (truffle, forest floor)
108
Nebbiolo (Structure)
Acidity: High
Alcohol: High
Tannins: High (Barolo is more intense, barbaresco is a bit softer)
109
Piedmont climate
Moderate
110
Grenache – Châteauneuf-du-Pape, Southern Rhône
Powerful and warm, CdP Grenache shows stewed strawberry, garrigue herbs, and leather with high alcohol and generous weight — perfect with lamb or ratatouille.
111
Grenache – Gigondas, Southern Rhône
Earthier and more structured than CdP, Gigondas offers darker fruit, iron, and spice under firm tannins — great for grilled sausage or braised meats.
112
Malbec – Mendoza, Argentina
Ripe and smooth, Mendoza Malbec gives black plum, violet, and cocoa with soft acid and plush tannins — built for grilled steak or smoky barbecue.
113
Mendoza (Malbec) climate
Warm - a high-altitude, semi-arid desert climate
114
Mendoza Malbec
(Tasting Notes)
(-) Dark, ripe fruits with freshness — juicy
(-) Black plum, blackberry, black cherry.
(Sometimes blueberry and fig in warmer subregions.)
(-) Cocoa, milk chocolate
(-) violet flowers
(-) sweet tobacco, licorice.
(-) Oak
(-) Vanilla, clove, sweet baking spices
115
Mendoza Malbec
(Structure)
Acidity: Medium acidity
Alcohol: Medium+ to high
Tannins: Medium to medium+
Texture: Often velvety or silky
116
Cabernet Sauvignon – Haut-Médoc, Bordeaux (Left Bank)
Classic and structured, Haut-Médoc Cabernet brings cassis, earth tones, and cedar spice with assertive tannins — textbook with ribeye or roast duck.
117
Cabernet Sauvignon – Graves, Bordeaux (Left Bank)
Graves Cabernet shows restrained black fruit, graphite, and tobacco leaf with firm acid and a mineral streak — a cerebral pairing for grilled lamb.
118
Cabernet Sauvignon (Left Bank ) - Climate
Moderate maritime climate
119
Cabernet Sauvignon (Left Bank ) - Tasting Notes
Fruit: Black fruits - Blackcurrant (cassis) — the signature note
Other Black fruits: Black cherry, blackberry
Non-fruit notes: Green bell pepper, graphite, cedar, pencil shavings, leather, tobacco — especially with some oak aging and bottle age.
Earthy notes — gravel, wet stones
120
Cabernet Sauvignon (Left Bank ) - Structure
(-) High tannins — firm, structured, mouth-drying, especially when young.
(-) Medium-plus acidity — keeps the wine fresh, even with ripe fruit and oak.
(-) Moderate to moderately high alcohol
121
Cabernet Sauvignon – Napa Valley
Bold and plush, Napa Cabernet delivers cassis, black cherry, mocha, and toasty oak with velvety tannins — ideal for steak or rich holiday roasts.
122
Cabernet Sauvignon – Sonoma County
Softer than Napa, Sonoma Cabernet leans into blackberry, eucalyptus, and baking spice with balanced oak and a gentler grip — great with burgers or BBQ.
123
Cabernet Sauvignon – Napa Valley
(Tasting Notes)
(-) Very ripe, sometimes jammy
(-) Dark fruit flavors like blackberry, plum, and black cherry
(-) Non fruit flavors: Cocoa, mocha, sweet vanilla, espresso (strong oak influence common)
124
Cabernet Sauvignon – Sonoma Valley
(Tasting Notes)
(-) Ripe, but fresher and brighter
(-) Brighter red fruit flavors like cherry, raspberry, and cranberry
(-) Non fruit flavors: More earthy or herbal tones: graphite, bay leaf, cedar; lighter oak impact
125
Cabernet Sauvignon – Napa Valley
(Structure)
(-) Alcohol - High
(-) Acidity - Medium
(-) Tannins - High, plush, ripe tannins — round and velvety
126
Cabernet Sauvignon – Sonoma Valley
(Structure)
(-) Alcohol - High
(-) Acidity - Medium to Medium+
(-) Tannins - High but sharper than napa
127
Cabernet Sauvignon – Napa Valley
(Climate)
Warm
128
Cabernet Sauvignon – Sonoma Valley
(Climate)
Warm
129
Merlot – Saint-Émilion, Bordeaux (Right Bank)
Structured and slightly rustic, Saint-Émilion Merlot blends red plum, cedar, and dried herbs with fine acid and a gravelly backbone — pair with roast pork or mushroom ragù.
130
Merlot – Pomerol, Bordeaux (Right Bank)
Polished and plush, Pomerol delivers velvety tannins, black cherry, cocoa, and earthy truffle — a luxurious match for duck confit or veal
131
Merlot – Right Bank
(Tasting Notes)
(-) Ripe red fruits like cherry, plum, and raspberry
(-) Hints of floral and herbal notes
(-) Notes of spice, vanilla, smoke, floral, and even hints of earthiness or licorice.
132
Merlot – Right Bank
(Structure)
(-) Tannins - Firmer tannins (Medium to Medium+)
(-) Tannins - More grippy and firm compared to plush, velvety California Merlot.
(-) Acidity - Medium to medium+
( -) Alcohol- medium, you should not feel heat on palate
133
Merlot – Right Bank
(Climate)
Warm (Maritime)
134
Merlot – California
(Climate)
Warm (Mediterranean)
135
Merlot – Napa Valley
Round and fruit-forward, Napa Merlot shows black cherry, vanilla, and baking spice over soft tannins — excellent with roast chicken or meatloaf.
136
Merlot – Sonoma County
Brighter than Napa, Sonoma Merlot offers red plum, dried herbs, and silky structure with less oak — food-friendly with grilled salmon or pasta.
137
Merlot – Sonoma County
(Tasting Notes)
(-) Red fruits - red plum, raspberry, cherry
(-) Black Fruits - Expressive aromas of dark, crushed berries, cassis
(-) Ripe fruits
(-) Bittersweet chocolate, dried herbs, baking spice, sometimes a hint of earth
138
Merlot – Napa County
(Tasting Notes)
(-) the oak smell should smack you in the fucking face
(-) Ripe, dark fruit (black plum, blackberry, black cherry)
(-) notes of toffee, mocha, and herbs
(-) Chocolate, mocha, vanilla, sweet spice
139
Merlot – Sonoma County
(Structure)
(-) Acidity: Medium to high
(-) Tannin: Medium
(-) Alcohol: Medium
140
Merlot – Napa County
(Structure)
(-) Acidity - Low to Medium
(-) Tannin - Medium-plus (silky but present)
(-) Alcohol - Medium-plus to high (13.5–15%)
(-) Texture - Plush, smooth, velvety
Common Markers - Ripe, rich, soft tannin, pronounced oak influence
141
Merlot – Sonoma County
(Climate)
Cool to Moderate (coastal areas) to Warm (inland areas)
142
Merlot – Napa County
(Climate)
warm
143
Sell Pinot Noir – Côte de Nuits, Burgundy
Dark-fruited and earthy, Côte de Nuits Pinot brings black cherry, iron, and forest floor with structure built for aging — ideal with duck or game.
144
Sell Pinot Noir – Côte de Beaune, Burgundy
Red-fruited and lifted, Côte de Beaune Pinot shows strawberry, rose, and mushroom over elegant acid and fine tannin — great with roast chicken or salmon.
145
Cote d'Or climate
Cool to moderate
146
Cote d'Or Pinot noir (tasting notes)
(-) Black currant
(-) fresh red fruits (cherry, strawberry, raspberry)
(-) earthy mushroom and spice
(-) may be roses, violets
147
Cote d'Or Pinot noir (structure)
(-) Acidity: High
(-) Tannin: Low to medium (fine-grained, silky)
(-) Alcohol: Low to medium (12–13.5%)
148
Sell Pinot Noir – Napa Valley
Full and ripe, Napa Pinot offers black cherry, sweet oak, and soft tannins with moderate acid — plush and crowd-pleasing for glazed pork or burgers.
149
Pinot Noir – Napa Valley
(Tasting Notes)
(-) Riper fruit
(-) Ripe black cherry, plum
(-) Sometimes cola notes but less common
(-) Toasty oak influence (vanilla, mocha)
(-) Softer plusher
150
Pinot Noir – Napa Valley
(Structure)
(-) Lower acid, softer structure compared to truly cool-climate Pinots
(-) Fuller body
(-) higher alc, feels warmer
151
Pinot Noir Napa County
(Climate)
Cool climate
152
Sell Pinot Noir – Sonoma County (Russian River)
Lush and perfumed, Sonoma Pinot brings cherry cola, spice, and floral notes with smooth texture — an easy fit for salmon, duck, or mushroom dishes.
153
Pinot Noir Sonoma County
(Tasting Notes)
(-) Red Fruits: Cherry, strawberry, raspberry, and sometimes plum
(-) Baking Spices
(-) Cherry cola
(-) Floral Notes: Some wines may exhibit hints of lavender or rose petal
(-) Earthy Notes: Forest floor, potting soil, or mushroom can be present.
(-) Oak Influence: Subtle vanilla, toasted oak, or caramel notes may be present, especially in wines aged in French oak.
154
Pinot Noir Sonoma County
(Structure )
(-) Acidity - Medium to High -
(-) More acidity than napa, more lift
(-) Tannin - Medium
(-) Alcohol - Medium to High
155
Pinot Noir Sonoma County
(Climate)
Cool climate
156
Pinot Noir – Central Coast (e.g., Santa Barbara)
Bright and coastal, Central Coast Pinot gives cranberry, pomegranate, and crushed herbs with vibrant acidity — made for charcuterie or grilled fish.
157
Pinot Noir – Central Coast (e.g., Santa Barbara) (Structure)
(-) Acidity - Medium to Medium+ Acidity
(-) Tannin - Low to Medium
(-) Alcohol - Low to Medium
158
Pinot Noir – Central Coast (e.g., Santa Barbara)
(Tasting Notes)
(-) Red fruit -- Cranberry, pomegranate, red plum
(-) Herbs, coastal salinity, slight spice
(-) Sweetish / Jammy
159
Central Coast Pinot Noir climate
Cool to moderate
160
Pinot Noir – Willamette Valley, Oregon
Earthy and high-acid, Willamette Pinot marries tart red fruit, forest floor, and savory spice — versatile with salmon, turkey, or lentil stew.
161
Willamette Pinot Noir (Structure)
(-) Light body
(-) Low to med tannin
(-) Med alcohol
(-) High acidity
162
Willamette Pinot Noir (Flavor notes)
Fruit: Red cherry, raspberry, cranberry
Non-Fruit: Dried rose, tea leaf, baking spice, cola, forest
163
Pair Willamette Pinot Noir
Grilled salmon, thanksgiving foods, roast chicken, roasted chicken, mushroom dishes, squash
164
Willamette Pinot Noir climate
Cool to moderate
165
Grenache structure
Medium acidity
Medium tannins
Medium / Medium + alcohol
166
Grenache flavor notes (Gigondas)
(-) Ripe on nose / taste
(-) Red fruit - cherry / strawberry
(-) Herbs (e.g lavender, thyme, and other Provençal herbs)
(-) Balanced flavor profile with a focus on red and ripe fruit
(-) Violet / Rose
Sometimes
(-) White pepper
167
Grenache flavor notes (CdP)
(-) Red fruit, but more dried, jammy, ripe strawberry, raspberry compote, and even fig or cherry liqueur in warmer vintages.
Texture: Plush, round, and velvety with higher alcohol and a silky mouthfeel.
Aromatics: Dried herbs (garrigue), sweet spice, sometimes dried flowers or even incense.
Development: As it ages, leans into leather, tobacco, and dried fruit (like date or prune).
168
Grenache structure
(Gigondas and CdP)
(-) Medium+ tannins (higher for Gigondas, medium for CdP)
(-) Medium-plus acidity
(-) Medium alcohol - CdP is higher
169
Gigondas (Grenache) pairing
(-) Game
(-) Lamb
(-) Roast Pork
(-) BBQ
(-) Mediterranean meats
(-) Sherry Braised Pork Cheeks
(-) Beef Brisket
170
Grenache (CdP) Pairing
Braised short ribs, duck confit, or rosemary beef roast
171
Grenache climate (Gigondas and CdP)
Warm
172
Malbec vs Cab Sauv vs Shiraz vs Brunello (Visual Cues)
**Malbec **
* Deep purple, inky
* Bright magenta rim
* High staining
**Cabernet Sauvignon**
* Dark ruby to garne
* Subtle bricking with age
* Medium staining
**Shiraz**
* Opaque, deep purple-black
* Violet-ruby rim
* High staining
**Brunelllo**
* should be easy
* Medium garnet, often transparent
* Orange/bricking rim even when young
* Low-medium
173
Malbec vs Cab Sauv vs Shiraz
(Finish)
* Malbec: Smooth and plush, may drop off sooner
* Cabernet: Long, driven by tannin and acid.
* Shiraz: Bold, sometimes warm and spicy on the finish
174
Malbec vs Cab Sauv vs Shiraz vs Brunello
(Flavor Notes)
* **Malbec** - Violets, plum, blueberry, cocoa, vanilla, smoke
* **Cabernet** - Cassis, black cherry, green bell pepper, mint, cedar, graphite
* **Shiraz** - Black pepper, blackberry, smoked meat, clove, olive, licorice
* **Brunello** - Cherry, dried rose, leather, balsamic, tea leaf, iron, forest floor
This will help you pick out Malbec, and maybe Shiraz, but you need sight to get Brunello, you need to know the type of tannins to get Cab Sauv
175
Gamay (Tasting Notes)
(-) Tart ted fruits - Bright red cherry, strawberry, raspberry, cranberry
(-) Floral: Violets, peony, rose petals.
(-) Earthy: Fresh potting soil, granite, mushroom (especially from Crus like Morgon or Fleurie)
(-) Spice: Subtle white pepper or cinnamon in some sty
176
Gamay (Structure)
Tannins: Low to medium
Acidity: Medium+ to high
Alcohol: Low
177
Gamay (Climate)
Cool to moderate continental climate
178
Maconnais vs Cote d'Or Chardonnay
Côte d'Or Chardonnay = for richer, creamier, more layered dishes.
Mâconnais Chardonnay = for lighter, fresher, simpler dishes.
