WINE

1. Cabernet Sauvignon, kind of red wine, dark ve~ dry, hardy, flavorful served with lamb and duck, prime rib or steaL .

2 Pinot Noir, paler in color than Cabernet, very consistent wine, served with beef.

3. Zinfandel, extremely popular, flexible with food, very dry red wine hearty flavor. Aging - the type of wood can alter flavor, aroma and color so can the size of the barrel.

Generic and Common: Ros'es

All roses are made from red grapes, not a blend.

Ros'es are good with light meal, picnic and lunches, it is very dry to sweet.

Blush is a marketing technique by Callo.

White Zinfandel A shade of pink, sewe like ros'es.

Ros'e of Cabernet Souvgnon Pale, slightly sweet.

Grenache Ros'e Originally a medium ros'e, less aged than the normal red.

 

Wine in General

1. Color - Darker the wine, older the wine (if it is brown it is bad).

2. Aroma - The fruity smell of young wine, the woody smell of old wine.

3. Acidity - Skeleton of a wine.

4. Sugar - (All grapes have sugar) the amount of sugar aRer fermentabon will determine if wine is sweet or dry.

5. Body - The texture of the wine.

6. Astringency- Comes from the skins and stems, the pucker abilrty.

7. After Taste- The finish of the wine.

 

RULE OF THUMB

Red Wine goes with hearty foods and meat.

White Wine goes with fish and light food.

Dry or Semi Sweet Wine goes with a meal.

Sweet Wine is an after meal wine.