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Chenin Blanc (Dry/Extra Sec)
Chenin Blanc (Off Dry)Tasting profile and pairing suggestions for dry Chenin Blanc. Winemaking style can change the flavor of Chenin Blanc. Mineral flavors are created when grapes are fermented dry.
Tasting Profile: High acidity, mineral properties, crisp fruit.
Pairs with foods that have a sweet and sour element. Complements trout, halibut and smoked salmon. Best with Southeast Asian cuisine or pistachios and goat cheese.
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AlbarinoTasting profile and pairing suggestions for Albarino. Albariño is indigenous to the Iberian Peninsula in Spain.
This wine develops apricot, pear, and apple notes at warmer temperatures.
Taste Profile: High acidity, crisp, aromatic. Flavors include apples, peaches, lemon, grapefruit, almonds and flowers
Pairs well with fresh shellfish, oysters, clams and shrimp. Perfect for lettuce wraps and pickled items. Complements Cajun seasonings, aromatic herbs and fruit chutney.
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Sauvignon BlancTasting profile and pairing suggestions for Sauvignon Blanc. Wines that do not contain sugar will taste “dry.”Dry wines will still have fruit flavors regardless of sugar content.
Taste Profile: Medium high acidity, herbaceous, dry. Flavors include grape fruit, lime, melon, green bell pepper and basil
Pairs well with mollusks, salad and green olives. Best with Oysters on the half shell. Perfect for fresh vegetables with ranch dip.
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Grenache BlancTasting profile and pairing suggestions for Grenache Blanc. This varietal is popular in Spain, where it is known as Garnacha Blanca. Grenache Blanc is related to the red grape Grenache Noir.
Taste Profile: Medium acidity, green fruit, citrus. Flavors include Asian pear, green apple,lime zest, white peach, honeysuckle
Pairs well with bell peppers and dishes with cumin. Best with rich meat like lamb. Complements Asian, Moroccan, Spanish and Indian cuisine.
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Picpoul BlancTasting profile and pairing suggestions for Picpoul Blanc. California is one of the few regions to grow Picpoul outside of France.
Picpoul means “stings the lip,” referring to the varietal’s high acidity.
Taste Profile: High acidity, dry, citrus and wet stone. Flavors include lemon, honeydew melon, peach, white blossoms and crushed rocks
Pair with fresh appetizers, seafood and vegetables. Best with oysters, prawns provencal, salt cod croquettes, and pasta carbonara .
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Gris translates to “grey” and refers to the grayish pigment of the grape skin. Pinot Gris and Pinot Grigio are the same grape varietal. Pair with high fat sauces, seafood and salty items. Taste Profile Medium high acidity, floral, citrus fruit. Flavors include lemon, pear apple, almond, rose petals, orange rind and pine
Pinot Grigio/Pinot GrisTasting profile and pairing suggestions for Pinot Grigio. Pinot Gris and Pinot Grigio are the same grape varietal.Gris translates to “grey” and refers to the grayish pigment of the grape skin.
Taste Profile: Medium high acidity, floral, citrus fruit. Flavors include lemon, pear apple, almond, rose petals, orange rind and pine
Pairs well with mussels, high fat sauces and salty items. Perfect for French fries, spaghetti carbonara potato chips, peanuts and pretzels.
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GewurztraminerTasting profile and pairing suggestions for Gewurztraminer. Gewurztraminer is indigenous to Germany and used to make ice wine.
Low acidity makes wine taste sweet. Slightly sweet wines balance salty foods.
Taste Profile: Low acidity, aromatic, sweet fruit with high alcohol. Flavors include grapefruit, lychee peach pineapple, apricot, rose petal, ginger and incense
Pairs well with pungent cheeses and sweet fruit. Perfect for Indian and Middle Eastern cuisine.
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This varietal is known as Muscat Blanc in France and Moscato Bianco in Italy. The Muscat family of grapes is used in the production of raisins. Taste Profile Medium acidity, sweet fruit, low alcohol. Flavors include peach, nectarine, Meyer lemon, vanilla and orange blossom
Muscat CanelliTasting profile and pairing suggestions for Muscat Canelli. This varietal is known as Muscat Blanc in France and Moscato Bianco in Italy.The Muscat family of grapes is used in the production of raisins.
Taste Profile: Medium acidity, sweet fruit, low alcohol. Flavors include peach, nectarine, Meyer lemon, vanilla and orange blossom
Pairs well with soft cheeses dried fruits and nuts. Perferct for spicy dishes and Thai cuisine.
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First referenced in the storage inventory of Count John IV of Katzenelnbogen in 1435. Winemaking style and ripeness of fruit determines the flavor of Riesling. Riesling (Off Dry/Trocken) High acidity, dry. Flavors include lime, Meyer lemon, lime peel and ginger. Riesling (Sweet/Spatlease) High acidity sweet fruit. Flavors include apricot, peach, apple, pear, pineapple and honey.
RieslingTasting profile and pairing suggestions for Riesling First referenced in the storage inventory of Count John IV of Katzenelnbogen in 1435.
Wines that do not contain sugar will taste “dry.”
Riesling that is Off Dry or Trocken will be acidic and dry. Flavors include lime, Meyer lemon, lime peel and ginger.
Pairs well with ham, pork chops and bacon. Best choice in the sweet white category for duck or chicken. Perfect for spicy Asian cuisine.
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Riesling VarietiesTerms used to describe sweetness flavors of Riesling. Riesling labels list winemaking style and the ripeness of fruit.
Trocken: Dry with crisp fruit and mineral notes
Feinherb: Half dry with strong fruit and mineral notes
Kabinett: Made from fully ripened grapes. Low in alcohol & refreshing
Spatlese: Made from late harvest fruit. Rich and sweet with higher alcohol
Auslese: Extremely ripe fruit. Sweet with high alcohol
