Wine Characteristics
| Wine | Description | Notes |
Champagne |
Carbonated sparkling wine most commonly made from chardonnay and pinot noir grapes. |
Apple, ginger, honeydew, toast, pear, almond |
Muscat |
Light sweet wine (less acidic than other dessert wines.) |
Orange, grape, peach, apricot |
Riesling |
Light sweet wine. |
Floral, citrus and nectar (apple, pear, lemon) |
Chardonnay |
Crisp flavors made from the main grape used in both champagne and white burgundies. |
Figs, peach, hazelnuts, honey, spice, pineapple, banana, mango |
Pinot Noir |
This thin skin grape produces complex tangy flavors. |
Berries (black berries and red berries), grass, spices, cranberry, red currant |
Merlot |
Ranges from light to full-bodied wine with a slight spicy grape. |
Cherry, plum, chocolate, raspberry, strawberry. |
Cabernet Sauvignon |
Rich bold tannic (acidic) wines sometimes referred to as “cabs.” |
Melon, spicy cherry, peppery, smoky |
Zinfandel |
Full-bodied wine, especially California Zinfandels |
Chocolate, spicy, smoky, roasted black fruit, raisin |
Shiraz |
Big flavored wines, lush and exotic. |
Spice, pepper, smoke, black cherry, blackberry, fig |
Port |
Fortified wine with up to 40 grape varieties. |
Nut, caramel, toffee, anise |