Red Wine

All wines obtain their characteristics from tannins which come from grapes, seed, skins, and stems. Red wines tend to have a more puckery or astringent quality due to the tannins. Red wines tend to be richer, smoother and deeper in flavor than white wines. Red wines obtain their deep rich color during the long process of fermentation allowing contact between the skins and the crushed red grapes.

Merlot
Merlot's qualities include soft tannins, plummy fruit, full bodied, rich in color and a generous mouth-filling quality.

Cabernet Sauvignon
This grape is responsible for producing some of the finest reds in the world from Bordeaux’s Medoc region. Cabernets have a firm tannic structure, flavor of deep dark fruits, and medium to full bodied.

Pinot Noir
Grown in the regions of Burgundy, France; California; Oregon; Champagne, France. These grapes often produce velvety and complex flavors in wine.

Syrah
Syrah is a rich, full-bodied, complex, and spicy wine that thrives in the Rhone region of France. It combines the finesse of Pinot Noir with the structure of Cabernet. It is known as Shiraz in Australia.

Zinfandel
Real Zinfandel is always red. It's made by removing the grape skins before they have a chance to color the wine. It has depth, color, concentration and balance as well as exotic spices so unique to zinfandels.

White Wine

White wines usually taste simpler than reds. They have more acidity from the fruit and tend to rest on elements of fruitiness for their appeal - freshness, lively acidity, bright aromatics, and tangy flavors. As a result, white wine is generally consumed while it is young. White wines are generally not meant to be aged in bottle before drinking. Don't store white wine in the fridge for extended periods. This will cause a loss of flavor and can cause corks to turn moldy. Chill your whites for an hour or two before serving, or use an ice bucket to chill them at the table.

Chardonnay
Chardonnay wines are bold, rich and complex and taste of ripe figs and peach, honey and butter, hazelnuts and spice. The best are medium-bodied, medium dry and high in acidity. Chardonnays, more than any other white wine, love to be aged in oak. Oak can soften the natural acidity of Chardonnay, giving it a rounder and fuller mouth feel.
Chardonnays made without aging in oak have more pronounced varietal character and crispness.

Sauvignon Blanc
Crisp, high in acidity and light- to medium-bodied, Sauvignon Blanc is known for its grassy, herbaceous flavor and aroma. When grown in warmer climates the flavors are more fruity, melon-like. It is tarter, tangier, and zestier than Chardonnay and not as rich and complex. It is a versatile grape, one that grows well in a number of places, responds well to oak or not, and can be drunk young or aged.

Riesling and Gewurztraminer
Riesling grapes grow well in cooler climates, and produce both light and full bodied wines. t is high in acidity, floral and fruity and low in alcohol. They make a good summer wine.

Pinot Gris/Grigio
Pinot Gris is a darkly colored white wine grape that evolved from the Pinot Noir. Originally a popular wine from Alsace (where it was once labeled Tokay) and northeastern Italy (where it is called Pinot Grigio). It is subtle in both flavor and aroma and are reminiscent of almonds, minerals and peaches.

Rosé Wine

Rosé wines combine characteristics of both white and red. They tend to be crisp and fruity as white wines are, but they also have some of the complexity and weight of red wines. Most rosés are dry and excellent with food, but they need to be consumed very young.