Bordeaux Blends

Cabernet Sauvignon, Merlot, Cabernet Franc, Malbec and Petit Verdot. These five red grapes are the components of a classic Bordeaux blend.

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Cabernet Sauvignon

The Cabernet Sauvignon grape is a small berry with a thick skin and a high pip to pulp ratio. This in turn creates a wine high in color, tannin and extract.

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Carménère

Carménère produces wines with good, plummy fruit, like Merlot, and firm structure, similar to Cabernet Sauvignon. The grape kicks in a heady dose of pepper and spice, which helps distinguish it from other varietals.

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Chardonnay

Cooler climates like New Zealand and Chablis lead to crisp, acid-prone wines, while warmer climates like southern California and Australia foster riper grapes that create heavier wine leaning towards tropical fruit flavors.

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Chenin Blancs

Good Chenin Blancs are delightful wines, versatile with a wide range of food depending on their sweetness level.

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Malbec

Malbec produces dark, full-bodied, delicious wines with velvety texture. It is also used in small amounts in Bordeaux blends to add color and tannin.

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Merlot

Merlot from mountain areas are usually more Cabernet like, with stronger structure and tannins; while Merlot from valley floor areas and clay-based soils are opulent, with velvety textures, often approachable when young.

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Moscato

Moscato is used to create light, fizzy wines ranging from dry to sweet.

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Pinot Gris/Grigio

Both varietals are flavorful, but wine named Pinot Gris typically provides more body and rounder fruits, while Pinot Grigio gives lighter-bodied, citrus fruits.

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Pinot Noir

Many may wax poetic about this grape, the reason being that Pinot Noir produces an amazing contradiction in wine – something so delicate and subtle, yet powerful and mesmerizing.

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Rhone Red Blends

Rhône blends are a wonderful combination of rustic and ripe – showing their flavors and delicious character upon release.

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Rhone White Blends

The whites blends of the Rhône are usually rich in fruit flavors and aromatics. Three of the primary grapes, Viognier, Roussanne and Marsanne, are intense on aromatics & texture.

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Riesling

Riesling has an extremely high level of acidity. That acidity is matched by the intensity of the grape’s floral and fruit aromas. A number of descriptors are associated with Riesling due to its tendency to adopt the characteristics of where it is grown.

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Sangiovese

Sangiovese is a slow-growing, late-ripening grape. It has high acidity and a thin skin, which makes it difficult to master.

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Sauvignon Blanc

Sauvignon Blanc is a deliciously crisp varietal, ranging in flavors from grassy to fruity to oaky, depending on where it’s grown and how it’s produced.

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Syrah (Shiraz)

Like many world-popular grapes, Syrah (also known as Shiraz) can differ in style depending on the climate, region and winemaking techniques. Typical aromas and flavors from most Syrah-based wines include pepper, blackberry and leather or smoke.

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Tempranillo

Tempranillo features flavors of red fruits like sweet strawberries and tart cherries, backed by a rustic edge. The combination of the tart fruit and tannins make this wine very food friendly.

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Zinfandel

Zinfandel stands out with its very berry intensity and exotic spice notes. In some, jammy fruit will dominate; in others, it’s the spice that wows the palate.

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