Food Pairing Chart The following food wine pairing charts are by no means comprehensive, there are just so many great pairings! Think of them more as a jumping off point to help you plan your wine and food menu for your next get together.

Consider the following match ups for red : The Reds

Red Appetizers Main Course Dessert

Cabernet Sauvignon Carpacio, pungent (stinky) cheeses Beef, duck, lamb, lentils Dark and bittersweet chocolate Antipasto, aged cheeses Veal, sausage, salmon, tuna, eggplant Raspberry, cherry or other dark berry desserts Seared Ahi tuna, spicy chicken or beef satay Barbeque, tomato sauce, spicy sausage, duck and beef Dark berry desserts, carrot cake Pinot Noir Creamy cheeses, pate’s, roasted vegetables Veal, chicken, turkey, lean cuts of beef, lamb Berry tart, flourless chocolate cake, crème brulee Syrah Bruschetta, stuffed mushrooms, tampenade Ham, lamb, pasta with tomato sauce, pizza, barbeque Cherry pie, chocolate mousse

Consider the following match ups for white wines: Whites

White Varietal Appetizers Main Course Dessert

Chardonnay Scallops, crudite, hummus, mild cheeses Chicken, cream based sauces, pork and seafood Cheesecake, poached light fruit Sauvignon Blanc Oysters, crab cakes, wild mushroom, and goat Sea bass, lobster, langoustines, chicken, shrimp Sorbet, key lime pie, lemon meringue pie cheese bruschetta Barbeque, tomato sauce, spicy sausage, duck and beef Pinot Grigio Ceviche, ahi tuna tartare, antipasto Risotto, grilled chicken, lobster Petit fours, apple tart Riesling Calamari, steamed clams, creamy cheeses Roasted chicken, grilled pork, baked ham Light cakes, cream based pie, baked apples

Wine tasting descriptors The following is a list of wine tasting descriptors and a common meaning of the terms.

A-C tent that gives the perception of stewed Bright When describing the visual ap- Chocolaty A term most often used of or baked fruit flavors. May indicate a wine pearance of the wine, it refers to high rich red wines such as Accessible A wine that is easy to drink from grapes that were exposed to the heat clarity, very low levels of suspended solids. and Pinot noir that describes the flavors without an overwhelming sense of tannin, of the sun after harvesting. When describing fruit flavors, it refers to and mouthfeel associated with chocolate- acidity or extract. noticeable acidity and vivid intensity. -typically dark. Balanced A wine that incorporates all its Acidic A wine with a noticeable sense of main components—tannins, acid, sweet- Buttery A wine that has gone through Cigar-box An term used to describe the acidity. ness, and alcohol—in a manner where no malolactic fermentation and has a rich, tobacco aromas derived from oak influ- one single component stands out. creamy mouthfeel with flavors reminiscent ence. of butter. Aftertaste A term for the taste left on the palate after wine has been swallowed. Big A wine with intense flavor, or high in Citrous A wine with the aromas and “Finish” is a synonym. alcohol. Cassis The French term for the flavors as- flavor from the citrus family of fruits. sociated with black currant. In wine tasting, the use of cassis over black currant typically Aggressive A wine with harsh and Biscuity A wine descriptor often associ- Classic A subjective term used to denote denotes a more concentrated, richer flavor. pronounced flavors. The opposite of a wine ated with Pinot noir dominated-Cham- a wine of exceptional quality that display described as “smooth” or “soft” pagne. It is sense of yeasty or bread dough the typicity of its varietal(s), displays layers aroma and flavors. Cedarwood A collective term used to of complexity and is very well balanced. describe the woodsy aroma of a wine that Alcoholic A wine that has an out of bal- has been treated with oak. anced presence of too much alcohol. Bite A firm and distinctive perception of Clean A wine that is not demonstrating tannins or acidity. This can be a positive or any obvious faults or unwanted aromas and negative attribute depending on whether Charming A subjective term used to flavors. Aroma The smell of a wine. The term is the overall perception of the wine is bal- describe a wine with a range of pleasing generally applied to younger wines, while anced. properties but nothing that stands out in the term Bouquet is reserved for more Clear A wine with no visible particulate an obvious fashion. aged wines. matter. Bitter An unpleasant perception of tan- nins. Cheesy An aroma element characteristic Astringent An overly tannic white wine. Closed A wine that is not very aromatic. of aged Champagne that develops after an Blowzy An exaggerated fruity aroma. extended period of aging. It is associated Austere A wine that is dominated by Cloves An aroma associated with oak Commonly associated with lower quality with the aroma of aged, nutty cheeses such harsh acidity or tannin and is lacking the treatment that gives the perception of fruity wines. as gouda and is caused by a small amount fruit needed to balance those components. cloves. It is caused by the creation of of butyric acid that is created during fer- eugenic acid by the toasting of the oak Body The sense of alcohol in the wine mentation and later develops into an ester barrels. Autolytic Aroma of “yeasty” or acacia- and the sense of feeling in the mouth. known as ethyl butyrate. like floweriness commonly associated with wines that have been aged sur lie. Cloying A wine with a sticky or sickly Bouquet The layers of smells and aro- Chewy The sense of tannins that is not sweet character that is not balanced with mas perceived in a wine. overwhelming. It is not necessarily a nega- acidity. Baked A wine with a high alcohol con- tive attribute for wine.

Coarse’ A term for a wine with a rough In sparkling wines, the sense of creaminess caused by high levels of geosmin that occur Feminine Describes a wine that em- texture or mouthfeel. Usually applies the arises from a combination of the finesse of naturally in grapes. phasizes delicate flavors, silky textures and perception of tannins. the mousse and the results of malolactic subtle aromas rather than strength, weight fermentation. The perception of creaminess Easy A term that can be synonymous and intensity of fruit. Coconut Aroma perception of coconut is generally picked up at the back of the with “approachable” but more commonly derived from treatment in American oak. throat and through the finish of the wine. refers to a wine that is simple and straight- Finesse A very subjective term used to forward without much complexity but still describe a wine of high quality that is well Compact Opposite of “open knit”. A Crisp A pleasing sense of acidity in the enjoyable to drink. balanced. wine with a dense perception fruit that wine. is balanced by the weight of tannins and Edgy A wine with a noticeably level of Finish The sense and perception of the acidity. Crust Sediment, generally potassium acidity that heightens the flavors on the wine after swallowing. bitartrate, that adheres to the inside of a palate. Maybe synonymous with “nervy” Complete Similar to the description of a wine bottle. Firm A stronger sense of tannins. “balanced wine” but more encompassing a Elegant A term to describe a wine that wine that all the main components-acidity, D-H possess finesse with subtle flavors that are Flabby A lacking sense of acidity. alcohol, fruit and tannins-in long along with in balance. a pleasing mouthfeel and long finish. Definition A wine that not only is well Flat In relation to sparkling wines, flat balanced but also gives a clear expression Expansive A wine that is considered refers to a wine that has lost its efferves- Complex A wine that gives a perception of its grape variety or place of origin. “big” but still accessible. cence. In all other wines the term is used of being multi-layered in terms of flavors interchangeably with “flabby” to denote a and aromas. Delicate A term used similar to charm Expressive A wine with clearly project- wine that is lacking acidity, particularly on but more often relates to the more subtle ed aromas and flavors. the finish. Concentrated Intense flavors. notes of a wine. Fallen over A wine that, at a relatively Fleshy A wine with a noticeable percep- Concoction Usually a derogatory term Depth A term used to denote a wine young age, has already gone past its peak tion of fruit and extract. used to refer to a wine that seems to with several layers of flavor. An aspect of (or optimal) drinking period and is rapidly have many different components that are complexity. declining in quality is said to have “fallen Foxy A tasting term for the musty odor “thrown together” rather than integrating over”. and flavor of wines made from Vitis into one cohesive profile. Dirty A wine with off flavors and aromas labrusca grapes native to North America, that most likely resulted from poor hygiene Farmyard A generally more positive usually a negative term. Connected A sense of the wine’s ability during the fermentation or bottling process term than “Barnyard” used to describe the to relay its place of origin or terroir earthy and vegetal undertones that some Fresh A positive perception of acidity. and Pinot noir develop after Dried up A wine that has lost some of its maturing in the bottle. While for some Cooked A term similar to “bake” where freshness or fruitiness due to extended Fruit The perception of the grape charac- wine drinkers this may not be very appeal- the fruit flavors of the wine seemed like aging. teristics and sense of body that is unique to they have been cooked, baked or stewed. ing, for others this maybe a sign that the the varietal. It may also indicate that grape concentrate wine has entered its peak drinking period. Dry A wine that is lacking the perception was adding to the must during fermentation. of sweetness. Full A term usually used in context of Fat A wine that is full in body and has a wine with heavy weight or body due to its Corked A tasting term for a wine that sense of viscosity. A wine with too much fat Earthy This can mean a wine with aro- alcohol content. It can also refer to a wine has cork taint that is not balanced by acidity is said to be that is full in flavor and extract . mas and flavor reminiscent of earth, such as “flabby” or “blowzy.” forest floor or mushrooms. It can also refer Creamy A term used to describe the to the drying impression felt on the palate perception of a warm, creamy mouthfeel.

Grapey A wine with the aromas and Jammy A wine that is rich in fruit but Mature A wine that has aged to its peak Oxidized A generally negative term flavors reminiscent of grape flavoring— maybe lacking in tannins. point of quality. describing a wine that has experienced too such as those associated with grape jelly. much exposure to oxidation. A wine that The Muscat family of grapes often produce Lean The sense of acidity in the wine that Mean A wine without sufficient fruit to has been oxidized, is considered faulty and wines that are described as “grapey.” lacks a perception of fruit. balance the tannins and/or acidity of the may exhibit sherry-like odors. wine, making it unbalance and unpleasant Grassy A term used to describe an Leathery A red wine high in tannins, with to drink. Oxidative Unlike “oxidized”, this is herbaceous or vegetal element of a wine— a thick and soft taste. generally a more positive term describing ranging from freshly mown lawn grass to Meaty A wine with a rich, full body (and a wine that has experienced constrained lemon grass flavors. Legs The tracks of liquid that cling to the often pronounce tannins and extract) that exposure to oxidation over the course of sides of a glass after the contents have gives the drinker the impression of being its aging process. The aromas and flavors Green Overly acidic wine. Typically used been swirled. Often said to be related to able to “chew” it. that develop as a wine oxidatively matures to describe a wine made from unripe fruit. the alcohol or glycerol content of a wine. can range from nuttiness, biscuity and but- Also called tears. Mellow A wine with a soft texture that is teriness to more spicy notes. Gutsy A wine with noticeable body, nearing the peak of its maturity. extract and fruit. Lemony A term referring to the tangy Palate A tasting term for the feel and acidity of a wine with fruit flavors reminis- Midpalate A tasting term for the feel taste of a wine in the mouth. Hard Overly tannic wine. cent of lemons. and taste of a wine when held in the mouth. Minerality A sense of mineral- Peak The point where a wine is at its Harsh Similar to “coarse” but usually used Lightstruck A tasting term for a wine ness in the wine, flavors of slate, shist, silex, most ideal drinking conditions for an indi- in a more derogatory fashion to denote that has had long exposure to Ultraviolet etc. vidual taster. This is a very subjective deter- a wine that has unbalanced tannins and light causing “wet cardboard” type aroma mination as for some tasters a wine will be acidity. and flavor. Nervy A wine with a noticeable amount at its peak when the fruit is still fresh and of acidity but is still balanced with the rest young while for some tasters the peak will Heavy A wine that is very alcoholic with Linalool The characteristic flowery- of the wine’s components arrive when a wine has matured in flavor. too much sense of body. peach aroma associated with Muscat and Riesling wines. It derived from the chemical Nose A tasting term for the aroma, smell Peppery A wine with the aromas and Herbaceous The herbal, vegetal aromas compound linalool. or bouquet of a wine. flavors reminiscent of the fruit from the and flavors that maybe derived from Piper family of plants such as black pepper- varietal characteristics or decisions made in Liquorice A term used to describe the Oaky A wine with a noticeable percep- corn associated with Syrah and Grenache the winemaking process-such as harvest- concentrated flavor from rich sweet wines tion of the effects of oak. This can include based wine or the aroma of crushed white ing under-ripened grapes or using aggres- such as those of Monbazillac AOC which the sense of vanilla, sweet spices like pepper associated with Gruner Veltliner. sive extraction techniques for a red wine are produced by botrytized grapes. nutmeg, a creamy body and a smoky or fermented in stainless steel. toasted flavor. Perfume A generally positively used to Liveliness A term used to describe a describe an aspect of a wine’s aroma or Hollow A wine lacking the sense of fruit. wine with slight carbonation and fresh, Oily A generally full bodied wine with a bouquet. bright acidity. viscous mouthfeel. If the wine is lacking Hot Overly alcoholic wine. acidity, this term maybe used in conjunction Plummy A wine with the juicy, fresh fruit Luscious Similar to “voluptuous” but with flabby. flavors of plum more commonly associated with sweet I-P wines that have a rich, concentrated Opulent A rich tasting wine with a pleas- Polished A wine that is very smooth to mouthfeel. ing texture mouthfeel that is well balanced. drink, with no roughness in texture and Inky A term that may refer to a wine’s mouthfeel. It is also well balanced. dark coloring and opacity.

Powerful A wine with a high level of Sherrylike A term used to describe a Supple A wine that is not overly tannic. Upfront A wine with very perceivable alcohol that is not excessively alcoholic. non-Sherry wine that exhibits oxidized characteristics and quality that do not re- aromas that may have been caused by Sweet A wine with a noticeable sense of quire much thought or effort to discover. Prickly A wine with some slight residual excessive amounts of acetaldehyde. sugar levels. carbonic gas, though not necessarily to the Vanilla An oak induced characteristic point of the wine being considered a spar- Short A wine with well develop aromas Tannic A wine with aggressive tannins. aroma reminiscent of vanilla. kling wine. Some very young white wines and mouthfeel but has a finish that is little (such as Vinho Verde) and dry rosé may be to non-existent due to the fruit quickly Tar A wine with aromas and flavors remi- Vegetal A wine with aromas and flavor described as “prickly.” disappearing after swallowing. niscent of Tar. Barolo wines often exhibit reminiscent of vegetation as oppose to such characteristic. fruit or floral notes. R-Z Smokey A wine exhibiting the aromas and flavors of the various types of smoke, Tart A wine with high levels of acidity. Vivid A wine with very expressive ripe, such as tobacco smoke, roasting fire smoke Racy A wine with noticeable acidity that fruit flavors. and a toasty smoke derived from oak influ- is well balanced with the other compo- Texture A tasting term for the mouthfeel ences. nents of the wine. of wine on the palate. Voluptuous A wine with a full body and rich texture. Smooth A wine with a pleasing texture. Reticent A wine that is not exhibiting Thin A wine that is lacking body or fruit Typically refers to a wine with soft tannins. much aroma or bouquet characteristics Warm A wine with noticeable but bal- perhaps due to its youth. It can be de- Tight A wine with a significant presence anced alcohol as opposed to a wine with scribed as the sense that a wine is “holding Soft A wine that is not overly tannic. of tannins that is restraining the other quali- excessive alcohol that maybe described as back”. ties of the wine, such as fruit and extract, “hot”. It can also refer to a creamy texture Soy Sauce A wine exhibiting the aroma from being more noticeable. A “tight wine” derived from oak treatment. Rich A sense of sweetness in the wine of old Soy Sauce. Aged Bordeaux wines is expected to age well as the tannins that is not excessively sweet. often exhibit such aroma. soften to reveal these other qualities. Watery A wine that is excessively “thin” in body and fruit. Robust A term with similar connota- Spicy A wine with aromas and flavors Toasty A sense of the charred or smoky tions as “aggressive” except that “robust” is reminiscent of various spices such as black taste from an oaked wine. Yeasty Often uses synonymously with more commonly applied to older, mature pepper and cinnamon. While this can be “biscuity” and can describe a wine with wines while “aggressive” tends to describe a characteristic of the grape varietal, many Transparency The ability of a wine to aromas and flavor reminiscent of bread younger wines. spicy notes are imparted from oak influ- clearly portray all unique aspects of its dough or biscuits. ences. flavor—fruit, floral, and mineral notes. The Round A wine that has a good sense of opposite would be a wine where flavors Young Wine that is not matured and body that is not overly tannic. Stalky A woody, green herbaceous note are diffused and thoroughly integrated. usually bottled and sold within a year of its in a wine. vintage. Sassy A wine with bold, brash and auda- Typicity A wine tasting term used to cious flavors. Structure A term used to describe the describe how much a wine expresses the Zesty A wine with noticeable acidity and solid components of a wine-acidity, sugar, typical characteristics of the varietal. usually citrus notes. density of fruit flavors and phenolic com- Sharp A term normally used to describe pounds such as tannins in relation to the the acidity of a wine though it can refer to Undertone The more subtle nuances, Zippy A wine with noticeable acidity that overall balance and body of the wine. the degree of bitterness derived from a aromas and flavors of wine. is balanced with enough fruit structure so wine’s tannin. as to not taste overly acidic. Unoaked Also known as unwooded, refers to wines that have been matured without contact with wood/oak such as in aging barrels.